Wheat Protein, Gluten

Specificities

Full range of wheat proteins

Strengths

With or without visco-elastic properties according to the product
Help to adjust texture and protein content, to increase volume and shelf life of baking products.

We offer products for all application areas:

• FOR HUMAN FOOD: baking, dry-baked products, pastry, breakfast cereals, cereal bars, pasta, prepared meat products, vegetarian food (as a substitute to animal proteins).
• FOR FEED: farm animals especially calves, but also fish, dogs, cats

Main products

Main products for food:

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

Main products for feed:

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