The native soya protein is obtained by simple pressing of EU soya beans. The enzymes and antinutritional compounds it contains remain active. This makes this variant particularly suitable for applications involving a subsequent technical processing step – e.g. heating, extrusion or fermentation. Its meat-like structure, complete amino acid profile and natural texture make it ideal for plant-based meat alternatives or savoury pasta dishes.

Quality:organic, conventional

Origin: EU

Sectors: Food, Meat substitutes, Baked goods, Fermented products

Characteristics:vegan, gluten-free, enzyme-active

Protein content:approx. 50 %