Specificities

A range of organic wheat proteins, with or without viscoelastic properties according to the products.

Strengths

• Help to adjust texture and protein content, to increase volume and shelf life of baking products.
• Usage in various food processes: baking, biscuit, pastries, breakfast cereals, cereal bars, pastas, meat products, vegan products
• May also be used for feed

Mains products

FOR FOOD

• Native Wheat Gluten,
• GLUSTAR,
• GLUSOL degraded wheat protein (without viscoelactic properties)

FOR FEED

• GLUBY (petfood, fish food)
• GLUFEED (petfood, feedstuff)