Markets

Variety in functional as well as nutritional properties makes the Solanic high performance proteins attractive to food manufacturers in diverse markets.

Manufacturers in the bakery, confectionary, dairy and dessert market will profit from the emulsifying, gelling and foaming benefits. The first two benefits will also appeal to the low fat spreads en margarine makers when using Solanic proteins as saturated fat replacers.

The emulsifying benefits will certainly attract and convince manufacturers of sauces and dressing. Thanks to the gelling and structure forming Solanic proteins present a vegetable-based alternative to egg albumen and dairy proteins in processed meat. The unique hypo-allergenic property of Solanic high performance proteins creates new opportunities for makers of baby food and other allergy sensitive target groups.

The good solubility allows the use of Solanic products as protein fortifiers for beverages and sport drinks.

	Markets Variety in functional as well as nutritional properties makes the Solanic high performance proteins attractive to food manufacturers in diverse markets. Manufacturers in the bakery, confectionary, dairy and dessert market will profit from the emulsifying, gelling and foaming benefits. The first two benefits will also appeal to the low fat spreads en margarine makers when using Solanic proteins as saturated fat replacers. The emulsifying benefits will certainly attract and convince manufacturers of sauces and dressing. Thanks to the gelling and structure forming Solanic proteins present a vegetable-based alternative to egg albumen and dairy proteins in processed meat. The unique hypo-allergenic property of Solanic high performance proteins creates new opportunities for makers of baby food and other allergy sensitive target groups. The good solubility allows the use of Solanic products as protein fortifiers for beverages and sport drinks.