Royal DSM became the owner of Vestkorn with effect from 16.December. The acquisition is a further step in DSM’s strategy to build an alternative protein business and will provide synergy with DSM’s innovative CanolaPRO™ rapeseed protein isolate, which will commercially launch next year. Together with DSM, Vestkorn will increase the global reach and further strengthen the…
There are two major routes to a textured pea protein with 65% protein content: 1) The conventional recipe is using pea protein isolate (85% pea protein, wet processed by the use of acids and bases) adding an amount of pea flour. By this recipe the salt content will typically be 2,3%-2,9% in the textured pea…
Are you happy with an analysis verifying below 20ppm gluten in your pea- and faba protein? We think you shouldn´t. If you want to secure the food you produce is gluten-free in every bite, you better look beyond the analysis. If a representative sample says <20ppm gluten, it may well be that some of the…
Vestkorn uses our natural pea protein concentrate as the basis when producing textured pea protein: Pulsetex®. Our protein contains no salt as it is naturally produced without the use of chemicals, implying very low level of salt in all our textured proteins. This makes the textured proteins from Vestkorn both healthier and easier to use…
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