In plant-based meat and dairy alternatives, replicating the mouthfeel of animal products is a major challenge. Our plant-derived soluble fibers and oligosaccharides solve this naturally.
Resistant dextrin (from tapioca/corn): Adds creaminess to plant-based yogurts and beverages without altering flavor. Improves freeze-thaw stability in vegan ice cream.
Inulin (from chicory root): Mimics fat texture in plant-based cheese and spreads. Also acts as a prebiotic fiber – a dual benefit for gut-healthy vegan products.
Polydextrose: Builds body in low-sugar plant-based desserts and provides moisture retention in meat alternatives.
FOS / GOS / XOS / IMO: Fine-tune viscosity in plant-based protein shakes and provide fermentable fiber for clean-label baked goods.
All are produced via enzymatic or fermentation processes – no chemical modification, no animal-derived processing aids. Suitable for vegan, kosher, halal, and non-GMO certifications.
Derived from non-GMO corn or tapioca starch via hydrogenation, our maltitol offers a 1:1 bulk replacement for sugar. Use it in plant-based chocolates, confectionery, protein bars, and oral care products. It provides a clean, sugar-like sweetness without crystallization or off-notes – and it’s entirely plant-origin.
We isolate bioactive proteins from soybean, pea, and rice, plus standardized botanical extracts (e.g., lotus leaf, green tea, ginseng). These ingredients are processed using low-temperature drying to preserve thermolabile compounds – ideal for:
Plant-based nutritional powders
Vegan capsule and tablet formulations
Functional plant-based beverages
Yes. Our core product lines – soluble fibers (resistant dextrin, inulin, polydextrose), oligosaccharides (FOS, GOS, XOS, IMO), maltitol, specialty proteins, and plant extracts – are derived exclusively from plant sources (corn, tapioca, chicory root, soybean, pea, rice). We do not use animal-derived peptones, gelatin, or carriers. All processing aids are plant-based or synthetic and fully disclosed.
We provide Non-GMO Project Verified (for select fibers and oligosaccharides), Organic (ECOCERT), Kosher (OU), and Halal (IFANCA). Vegan certification is available upon request for specific batches, though our standard production already excludes animal inputs.
Yes. Our inulin and resistant dextrin can replace gelatin in plant-based gummies and jellies. For egg replacement in baked goods, our specialty plant proteins (soy or pea) provide binding and structure. Our technical team can help reformulate to match your target texture and stability.
We produce plant-based additives in dedicated lines for vegan products. Our facility follows strict allergen segregation protocols. Upon request, we provide batch-specific allergen statements and swab test results for animal-derived residues (e.g., milk, egg, shellfish).
