In bakery applications, our Arise® line of wheat protein isolates improves the quality, appearance and shelf life of breads and other bakery goods. The unique film-forming properties of our specialty proteins increase the moisture retention capabilities of batters and coatings to create a variety of delicious entrees and appetizers. For pasta and noodle applications, we provide specialty proteins that increase textural firmness and improve tolerance to over-cooking.
We are pleased to provide access to external, as well as internal, research studies and results, which demonstrate ingredient benefits, including functional, sensory and/or nutritional qualities.
As an additional convenience, we invite you to view our responses to a list of frequently asked questions pertaining to our specialty ingredients.