ACI Group expands product line with new plant-based ingredients
The new ingredients aims to provide versatile and functional solutions that meet specific goals like taste and protein content.
UK – ACI Group, a supplier of innovative functional ingredients, has launched plant-based protein ingredients, introducing a new range of pea, soy, and wheat proteins, as well as a unique plant-based protein concentrate blend.
The new product line aims to meet the growing demand for sustainable, high-quality proteins, providing solutions for various applications.
The launch underscores the company’s commitment to supporting product innovation and sustainability in the food industry.
The company said that as consumers shifted toward plant-based diets, it responded with functional plant-based ingredients for various products.
These proteins are designed to meet specific goals such as taste, texture, protein claims, shelf life, and overall product appearance.
Trish Fellowes from ACI Group said, “With our new plant-based protein range, we’re equipping brands and food manufacturers to create innovative and nutritious products while meeting the rising demand for sustainable food options.
“From meat alternatives to baked goods, these ingredients offer exceptional versatility and functionality.”
It helps manufacturers stay ahead of evolving market trends while meeting consumer expectations for nutritious plant-based options.
Pea protein nuggets, available in three shapes with 55% or 70% protein, are perfect for protein bars and confectionery.
The pea protein ingredient, containing 83% protein content, is ideal for drinks, desserts, and baked goods, while yellow pea (50% protein) and chickpea (38% protein) powders provide options for moderate protein formulations.
For meat alternatives, texturized pea protein flakes (74.6% protein) deliver a meat-like texture suitable for savoury applications.
Soy protein, with isolated soy protein (90% protein), enhances the texture and protein content of bars, drinks, cakes, and brownies.
The nuggets, available in various shapes and protein levels from 60% to 90%, contain cocoa-infused options – and are ideal for traybakes, cereals, and protein bars.
Wheat protein features texturized wheat flakes (76.8% and 65.6% protein) for meat alternatives and wheat protein crispies (65.7% protein) for cereal inclusions and confectionery sprinkles.
The group has also introduced a plant-based protein concentrate blend of fava bean, yellow pea, sunflower, and wheat proteins.
This versatile blend offers a simple, protein-rich solution for bakery products like flatbreads, sub rolls, muffins, baguettes, and cakes, catering to manufacturers seeking functional, easy-to-use ingredients.
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