Vestkorn A/S

FIBRADAN® FOOD is made from pea hull and has a uniquely high content of dietary fiber (>85%), all natural and gluten-free. The fiber consists mainly of cellulose and pectin and is also a good source of essential vitamins and minerals. To ensure state of the art bacteriological standards, Fibradan® is always heat treated and strictly controlled. By increasing water absorption and partially substituting gluten-free flour in baked foods, Fibradan® make it possible to develop baked goods with high fiber claims. The ingredient is also a cost-effective solution, allowing a natural, clean-label positioning, with a no-allergen claim. Frying loss can be significantly reduced when using Fibradan® in ground meat. Tests with meat burger show both significantly less reduction in size and less shrinkage. It created an excellent mouthfeel making the burger less elastic with a better bite while keeping the softness and improving the juiciness.

Vestkorn A/S PEA STARCH PETFOOD is made from dry milling of peas and can be offered in several varieties. Vestkorn Pea Starch can provide nutritional benefits including low calorie formulation and allergen, gluten and lactose free solutions. Pea starch is a very effective binder with the possibility to increase the free space in formulations. It positively impacts the palatability and color of the pet food.

Vestkorn A/S PEA STARCH CONCENTRATE FOOD is a native starch made from dry milling of peas. Pea starch can provide nutritional benefits including low calorie formulation and allergen, gluten and lactose free solutions.

Vestkorn A/S FABA STARCH CONCENTRATE FOOD is a faba flour with a starch concentrate with up to 65% starch. It also contains up to 20% protein and can thereby improve the nutritional composition by adding protein in a natural way. This is highly relevant and convenient for vegan ready meals. The ingredient is rich in slowly digestible starch and resistant starch. It is a good binder and viscosity enhancer in the development of lower glycemic index foods. Vestkorn Fabaflour has excellent functionality as a starch replacer in retorted sauces and ready meals providing an enhanced level of protein and fiber versus starches. It also contributes to an appealing “home-made” pulpy texture in tomato-based and vegetable-based products, like Bolognese and chilly con carne. The ingredient even creates an attractive appearance in low solid sauces and ready meals that meets a significant cost-saving target.

Vestkorn A/S FABA PROTEIN FOOD is a natural native protein with a unique high protein content of 65%. This ingredient offers an excellent amino acid profile, similar to our pea protein. The higher protein content compared to pea protein can make it an easier fit in formulations or when replacing soy protein in recipes. Faba protein is a clean label ingredient (EU) and removes allergenic and sustainability issues as well as concerns about GMO that you may have when using soy ingredients. This protein has a light grayish color.

Vestkorn A/S FABA BEAN FLOUR is a good alternative more than 80% of all culinary products have been based on wheat flour for more than 500 years, but this is about to change. Vestkorn faba bean flour has an excellent amino acid profile. And can be an alternative to wheat flour. Vestkorn Faba Bean Flour Has 30% Protein And 48% Carbohydrates The faba beans are thoroughly cleaned to remove all foreign materials and reassure that no wheat and soybeans are present. Then the faba beans are dehulled and the kernels and hulls are accurately separated to get a pure kernel ready for milling. After milling to the desired particle size, we get a light ­gray flour with a mild beany taste. Vestkorn faba bean flour has around 30% protein and 48% carbohydrates, making it to an excellent source of protein. Gluten Free And A Good Alternative To Replacing Wheat Replacing wheat flour in gluten-free products often requires multiple ingredients and some of them are less “label friendly”. Some of them even make the processing procedure more awkward and need a special processing workaround to meet quality and texture. Tests have shown that working with faba bean flour makes it is possible to replace wheat flour in pasta, cookies, bread, cakes and many more applications within the culinary area.

Vestkorn A/S TEXTURED FABA PROTEIN can help you with a consistent supply of high quality European produced textured faba protein. Our natural and sustainable native faba protein products is the basis of our functional textured faba protein. This makes our textured faba protein both good for you and for the environment. In addition to our standard product range, we can also offer tailor-made solutions to perfectly fit your needs. Vestkorn´s textured faba protein is a healthy alternative to textured soy protein, removing both allergenic, estrogen and sustainability issues and concerns for GMO soybeans. The ingredient also contains both soluble and insoluble fibers, mostly constituted by pectic substances and hemicellulose. The fiber provides not only healthy nutritional benefits but also many functional attributes to food systems. Organic textured faba protein is also in our product range.

Vestkorn A/S TEXTURED PROTEIN P6511C is of high quality. Which is dry processed native proteins form the basis of textured proteins. Taste and texture are the indisputable attributes with which to convince flexitarians to buy plant-based food. Vestkorn textured pea protein is a sustainable and a healthy alternative to help you develop and produce plant-based products. Our textured proteins aim to be leading in functionality and are available in chunks and minced forms. These ingredients are suitable as meat analogs or extenders but can also be used in other products where a healthy, clean label profile is the goal.

Vestkorn A/S PEA FLOUR is a good alternative More than 80% of all culinary products have been based on wheat flour for more than 500 years, but now times will change, and the new future of wheat flour products will come. Very good products as an alternative are pea flour that has an excellent amino acid profile. Vestkorn Pea Flour Has 23% Protein And 54% Carbohydrates The Yellow Peas Are Thoroughly Cleaned To Remove All Foreign Materials And Reassure That No Wheat And Soybeans Are Present. Then The Peas Are Dehulled And The Kernels And Hulls Are Accurately Separated To Get A Pure Kernel Ready For Milling. After Milling To The Desired Particle Size, We Get A Light-yellow Flour With A Mild Pea Taste. Vestkorn Pea Flour Has Around 23% Protein And 54% Carbohydrates, Making It To An Excellent Source Of Protein. Gluten-Free And A Good Alternative To Replacing Wheat Replacing Wheat Flour In Gluten-free Products Often Requires Multiple Ingredients And Some Of Them Are Less “Label Friendly”. Some Of Them Make The Processing Procedure More Awkward And Need A Special Processing Workaround To Meet Quality And Texture. Tests Have Shown That Working With Pea Flour Makes It Is Possible To Replace Wheat Flour In Pasta, Cookies, Bread, Cakes And Many More Applications Within The Culinary Area.