Zero Allergen Content

As sources of protein in vegetarian cuisine, for improving shelf life or as a gluten-free ingredient: soya and lupin have been used in the food industry for a long time. But their allergy potential is high. That means they are subject to labelling requirements (“14 Allergens”) and have little appeal in terms of universal application. Products derived from peas, beans and rice, for example, provide very interesting alternatives. Why not talk to us about which functional ingredients best meet your needs.

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