Oil Meals – Naturally Functional

At FoodSolutionsTeam we have developed a technology enabling us to mill the protein rich oil meals in a way to create powders with a long shelf life. Our oil meal powders combine nutritional goodness with functionalities like water retention or emulsification as well as shelf life – a unique combination indeed.

The unique FST milling technology allows for cold-and warm swelling protein rich powders.

The technological functionalities are being complemented by the nutritional functionalities. Rich in protein with interesting amino acid profiles for various applications. Some products are rich in fibres whilst all of our oil meal flours have residual contents of mostly good oils – we only work with meals from native pressing.

Some of our products – like linseed or flax flours – have been used for their nutritional properties for centuries.

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LEINPRO – Linseed flour

Protein and Fibres in their most functional form

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LeinPRO, our linseed or flax flour, consists of 100% golden linseed. It is milled from the meals of the native linseed oil pressing. Until a few years ago, these side-stream had hardly been used in human nutrition.

LeinPRO acts as an emulsifier in many applications. FoodSolutionsTeam has developed a Vegan Mayo with 70% oil with LeinPRO as the only replacer for egg. LeinPRO replaces full egg in bakery thus enabling items like a vegan brioche with major recipe alterations. LeinPRO as replaces guar gum in breads 1:1 and acts as replacement for soy lecithin and mono- and diglycerides in bakery.

LeinPRO is available in two milling grades to suit a variety of different applications. LeinPRO is inherently organic so that this versatile ingredient can also be used for organic products.

Sensationally simple preparation of a vegan mayo with LeinPRO


 

PumpkinPRO

The nutty sensation from Styria

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In Styria, Austria, the home of bodybuilder Arnold Schwarzenegger, they know their pumpkins. More than 150 years ago they started pressing the oil out of their pumpkin seeds – and their seeds are like no others, they are green and full of goodness. 

To prepare for the oil pressing, the seeds are crushed and roasted over open fire with the addition of a little water and a tiny bit of salt. This not only adds to the great taste of the seeds, but it also helps to separate the oil from the protein. This means more oil yield for the oil miller, but more proteins for FoodSolutionsTeam in the press cake. 60% protein to be precise, without any concentration steps. 

Besides the great nutty taste, the protein is rich in branched chain amino acids. These amino acids are a staple for body builders as they help to build muscle. Maybe this is the secret of the success of a certain Austrian body builder?


 

HempPRO 50 Organic

Happy with Hemp – but as a food

Hemp has seen an amazing comeback in the last few years. This helped the sales of hempseed oil resulting in larger volumes of hemp meal available. With our unique milling technology, we are able to make this great product available as a natural and sustainable food ingredient.

Our 50% hempseed protein has emulsifying properties which can be used for example to make a stable vegan mayo. No other emulsifiers and stabilisers will be necessary for our great hemp mayo.

In addition to the protein content with its interesting amino acid profile our hempseed protein contains 30% dietary fibre. This can be helpful in successfully presenting good declarations in traffic light systems.

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SunPRO 50

The best of the sun

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Sunflower seeds have been used for centuries. Pressing their valuable oil out of them is one of their main uses. The meal of the native oil pressing has some very positive attributes.

The meal contains just over 50% protein with a great amino acid spectrum. Flavour and colour are quite neutral so that this protein has a wide range of potential application. SunPRO 50+ has successfully proven its technological functionality as binder and stabiliser in a range of solutions.

The high percentage of glutamic acid does enhance various flavour profiles, mainly on the savoury side. Consumers think of the declaration sunflower as something positive. This positive connotation of sunflower protein is becoming increasingly important for SunPRO 50+ looking at the ingredients list of any processed food item it is used in.


 

FavaPRO (new)

People say the Favabean is back. In fact, it was never gone – and that’s a great thing

Favabeans have been an important part of the human diet since thousands of years. In the last decades, however, the favabean is also being used as green manure. The plant is able to bring nitrogen into the ground rather than taking nitrogen out of the ground. As such it has become an important plant within the agricultural crop rotation.

The flour of the fava bean contains naturally between 25% and 30% of protein. This flour since more than 150 years is being used in French baguettes. It enables better browning and better dough management compared to 100% wheat flour. Being very neutral in taste and colour, fava bean flour can be used in a multitude of applications throughout the food industry.

At FoodSolutionsTeam, we offer two versions of FavaPRO favabean flour with 25% and 30% protein as well as a 50% protein powder, FavaPRO 50. Our products are all from European fava beans. The FavaPRO products can be used instead of the respective soy or lupine products. Fava bean is not an allergen and therefore FavaPRO can help reducing the number of allergens in a product. Of course, all FavaPRO products are GMO free.

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FavaTEX 60 (new)

No bitter off taste, no allergen, yet fully functional

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FavaTEX 60 is the ideal product to create meat-like bite and mouthfeel in your vegan burger or similar vegan application.

FavatEX 60 is being texturised from fava bean protein with a protein content of 60% . The advantages of our fava bean texturate in comparison to other texturates are obvious:

  • Positive declaration
  • European origin
  • Allergen free
  • Neutral in taste, compared e.g., to pea protein

The functionality itself of FavaTEX 60 is second to none compared to other texturised vegetable proteins found in the market. This means that in most cases even replacement in existing formulations will be possible.