Ingredion launches Vitessence Prista to balance nutritional profiles

Ingredion has launched Vitessence Prista, a new range of pea and faba bean concentrates designed to help new product developers build the right taste, nutritional profile, and consumer-preferred natural, – non-soy-based products.

This innovation provides a breakthrough in plant-based food development as it does not have a plant flavour, bitter taste or uncontrolled microbial levels, which are often inherent in dry-milled pulse products.

Esra Akmanli, business development manager platforms at Ingredion, Europe, said the range meets a need where consumers are more likely to try brands with claims of “natural” and “healthy” ingredients, such as “protein,” “plant based” and “gluten-free”.

“With Vitessence Prista, formulators can develop products that boast a delightful balance with an improved taste profile, lighter colour, low microbial count and superior functionality to meet consumer needs for products that truly delight,” Akmanli added.

Ingredion’s proprietary process means it’s possible to expand the reach of solutions into dairy alternative yogurt, cheese, drinks, ice-cream, nutrition mixes, vegan sauce and dressings, bakery, snacks, pasta, batters and breadings applications; where the eating experience meets taste, texture and mouthfeel expectations. With Vitessence Prista, new product developers can also achieve higher quantities of plant protein in their solutions without impacting the flavour.