FrieslandCampina Ingredients and AGT Foods launch plant-based protein solutions

FrieslandCampina Ingredients and AGT Foods launch plant-based protein solutions

FrieslandCampina Ingredients, global innovator in healthy and functional ingredients and solutions, has entered the plant-based protein market with two powder solutions developed in collaboration with AGT Foods, one of the world’s largest suppliers of value-added pulses, staple foods and ingredients.

The Plantaris range will first feature Plantaris Pea Isolate 85 A and Plantaris Faba Isolate 90 A. Both solutions have been designed to overcome common formulation challenges associated with plant proteins – particularly the flavour off-notes of pea proteins, which consumers can find unappealing. The new, light cream-coloured protein powders will help brands expand their protein product offerings and meet high consumer expectations for taste, texture and performance.

Speaking on the launch, Herman Ermens, president of FrieslandCampina Ingredients, said “Demand for plant-based products is a trend that is shaping the future of how we eat. As consumers become more health and planet-conscious than ever, demand for plant-based proteins is increasing. More people are identifying as flexitarian, and therefore want a wider range of protein options, from plant and dairy sources, to suit their changing needs.

“At FrieslandCampina Ingredients, we know protein. It’s in our DNA. And because of that, we know we have value to add in this space. By partnering with AGT, a leading innovator in plant-based ingredients, we want to help our customers seize the opportunities in this growing market by presenting high-quality dairy and plant-based proteins, side by side. Our partnership opens up huge scope for innovation and the creation of precisely-targeted end-products for today’s consumers.”

Research shows that 47% of consumers find the taste of plant proteins less appealing than animal proteins.[1] However sensory panel tests show that products formulated using Plantaris have an overall cleaner taste than other products available on the market.[2] Plantaris Pea Isolate and Plantaris Faba Isolate deliver excellent nutritional properties, a neutral-tasting base and are highly heat stable, meaning they can be formulated with a variety of flavours and in multiple formats.

Combining the technical expertise of the two companies, both ingredients are extracted using a gentle, chemical-free manufacturing process, and are specially processed to ensure dispersibility, solubility, stability, and low dusting. Well suited for a wide variety of applications, they are also gluten free and a good source of essential amino acids, such as leucine and branch chain amino acids (BCAA). These ingredients have a very high protein content, which helps to optimally stimulate muscle protein synthesis.[3]

“The world of food and nutrition reacts quickly to changing consumer demands. Collaboration and innovation are key elements for unlocking opportunities in the plant-based market,” adds Murad Al-Katib, president and CEO of AGT Foods. “This partnership was borne out of mutual desire to deliver an effective, sustainable solution for today’s health-conscious and environmentally aware consumers. By combining our knowledge of pulses as a healthy and sustainable source of protein, with FrieslandCampina Ingredients’ market understanding and formulation expertise, Plantaris is the ideal solution for brands looking to develop protein products with staying power as the nutrition market continues to evolve. We’re looking forward to our continued partnership and seeing how, together, we can serve the market better to help brands realise the full potential of plant proteins.”

To find out more about Plantaris and its applications, visit:


[1] FMCG Gurus, 2019

[2] Internal sensory panel test of ready-to-drink applications using Plantaris™ Pea Isolate 85 A vs competitor products

[3] Oliver C Witard Sophie L Wardle , Lindsay S Macnaughton, Protein Considerations for Optimising Skeletal Muscle Mass in Healthy Young and Older Adults, Nutrients 2016 Mar 23;8(4):181.

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