Bakery & Snacks

A crucial ingredient in many baked goods. When mixed with liquid, it produces carbon dioxide bubbles that make baked goods rise. It’s important to use the correct amount of baking powder in a recipe to avoid a flat or dense product.

A sustainable, plant-based protein source from the canola (or rapeseed) plant that improves vegan and vegetarian products. First and foremost, it delivers a clean taste with good texture and a smooth mouthfeel. But it’s also high in nutrition and very easy for humans to digest (containing all the amino acids we need): better in fact than soy, pea, rice, and wheat gluten proteins.

A multifunctional prebiotic fiber that plays an important role in sugar reduced applications, by improving and enhancing flavors, masking artificial sweetener after taste, enriching with fiber, and supporting gut health and immune system, thanks to its effective prebiotic effect, without compromising the original texture of the application.