Ingredion has announced two new additions to its range of plant-based proteins – VITESSENCE Pulse 1853 pea protein isolate, and PURITY P 1002 pea starch – produced at the company’s new protein manufacturing facility in South Sioux City, Nebraska, the US. These ingredient solutions are sourced from North American farms, enabling food and beverage manufacturers to create the plant-based food and beverages consumers prefer.
VITESSENCE Pulse 1853 pea protein isolate offers 85% protein to heighten protein content across a wide variety of applications. It supports a clean label labelling, and meets the consumer demand for increased protein delivery.
PURITY P 1002 native pea starch combines, versatility, functionality, and clean label appeal to deliver texture for applications as diverse as plant-based cheese, gelatin-free confectionery to gluten-free baked goods.
The South Sioux City facility was recommended for GFSI (FSSC 22000) food grade certification status in early 2021. The new isolate and pea starch products join the company’s portfolio of plant-based proteins and ingredients, which includes the plant protein concentrates and flours produced in Vanscoy, Saskatchewan. With this, Ingredion offers a complete range of plant protein isolate, concentrates and flours, from 10-85% protein on a dry basis. These ingredients are backed by the plant protein professionals at 32 Ingredion Idea Labs innovation centres globally, bringing a global reach and local knowledge to manufacturers looking to improve protein and address texture challenges sustainably.