Ingredion adds two pea-based ingredients to its plant-based portfolio

Ingredion Inc. has added two new ingredients to its plant-based portfolio that are produced at the company’s new pea protein manufacturing facility in South Sioux City, NE: Vitessence Pulse 1853 pea protein isolate and Purity P 1002 pea starch.

Ingredion Inc. (Westchester, IL) has added two new ingredients to its plant-based portfolio that are produced at the company’s new pea protein manufacturing facility in South Sioux City, NE: Vitessence Pulse 1853 pea protein isolate and Purity P 1002 pea starch. They are 100% sustainably sourced from North American farms, and designed to help manufacturers create innovative plant-based food and beverages.

Vitessence Pulse 1853 offers 85% protein (dry basis) to heighten protein content across a wide variety of applications for clean label, sustainable protein delivery. Purity P 1002 is a native pea starch that is versatile and clean-label, providing idea texture for a diverse set of applications that include plant-based cheese, gelatin-free confectionery and gluten-free baked goods.

“The addition of higher protein pulses capitalizes on our ability to help our customers deliver consumer-preferred food and beverages to global markets. By combining our expertise and product formulation capabilities with high-quality ingredients, we are well positioned to be a reliable supplier supporting our customers with breakthrough, innovative plant-based solutions,” said Jorgen Kokke, Ingredion’s executive vice president and president, Americas.

The facility opened on September 16, 2020 as part of a $185 million investment to expand its plant-based protein portfolio. The state-of-the-art facility has been officially recommended for Global Food Safety Initiative (GFSI), FSSC 22000 standard food grade certification. According to Ingredion, with the introduction of the new facility, the company is now the only manufacturer in North American to offer “produced in the U.S. and Canada” plant protein isolate, concentrate, flour, and starch products that range between <10% to 85% protein on a dry basis.