Solutions:

Proteins with no need for texturizers and stabilisers (MC), muscle structure, juiciness, no off-taste

Applications:

Koji Protein can be used as a single ingredient meat analogue, from minced meat to burgers or gyros. A range of structures can be achieved by tailoring fibre length and water content.

Solutions:

Protein with texturizing properties with no need for stabilisers, no off taste

Applications:

Koji Protein can be used for a variety of fish applications by tailoring moisture content and taste.

Solutions:

Egg replacement

Applications:

Koji Protein can be used as egg replacement in a range of bakery applications such as pancakes, waffles, cakes and brownies.

Solutions:

texturizer and stabiliser replacement, no off taste

Applications:

Koji Protein can clean up labels by replacing stabilisers in both vegan and non-vegan dairy products. In ice cream, Nosh can increase the melting point by 40%.

Solutions:

Protein capable of bulk and stabiliser replacement, no off taste

Applications:

Koji Protein can replace sugar, stabilisers with high-protein tasteless powder.

Solutions:

Protein with texturizing, stabilising and thickening properties

Applications:

Due to its matrix-forming capabilities, Koji Protein can stabilise and thicken sauces.

Solutions:

Protein with foaming and stabilising properties

Applications:

Koji Protein has applications in dairy, health, and wellness beverages. Have an idea? Reach out! Our R&D team is waiting to hear from you.

Solutions:

Protein with texturizing and stabilising properties

Applications:

Koji Protein can be used to develop high quality, protein-rich pet food applications.

Solutions:

Highly nutritious protein, rich dietary fibres, with texturizing and stabilising properties

Applications:

Koji Protein can enrich the protein content of protein snacks and drinks, while its texturizing and stabilising properties can replace additives to clean up labels.