Solutions Catalogue: Ingredients for Plant-powered Alternatives
Whether you're developing plant-based sausages, or vegan spreads and beverages, our solutions help you create delicious plant-powered food with the perfect body and texture.
Solutions for Plant-based Protein Alternatives
Improve binding, texture and stability of plant-based proteins like vegan burgers, plant-based eggs, and plant-powered seafood.
| Product Name | Application | Core Functions |
| GPI PB 4262 | Plant-based pepperoni, burgers and sausages | Binds and stabilizes the emulsion, enhances bite and texture, provides structure |
| GPI PB 3995-RS | Vegan egg powder for scrambles | Creates vegan eggs for scrambles, omelets, and baked goods |
| GPI PB 3995-CS | Vegan egg powder for cold egg dishes | Creates vegan eggs for salads, cold sandwiches and other cold egg dishes |
| GPI Veggol BI | Reduced egg bakery | Provides binding and structure in bakery products, retains moisture |
| GPI Veggol MB | Ready-to-cook liquid egg | Full blend of plant-proteins, flavor, and functional ingredients to create ready-to-cook liquid eggs |
Solutions for Non-dairy Alternatives and Beverages
Enhance the texture and creaminess of Plant-powered alternatives while maintaing quality and consistency.
| Product | Application | Core Functions |
| GPI PB 1300 | Vegan whipped cream cheese | Proivdes structure, holds air cells, enhances creaminess, maintains emulsion |
| GPI PB 1100 | Vegan cream cheese spread | Provides body and pliability, enhances texture and creaminess, maintains emulsion |
| GPI PB 1550 | Vegan cream cheese, regular | Provides gelling structure, maintains emulsion |
| GPI PB 1201 | Non-dairy creamers for hot beverages | Prevents phase separation and feathering, creates texture, maintains creaminess in hot temperatures |
| GPI PureGum GX 130-1 | Oat milk, and other non-dairy milks | Suspends particles, enhances creaminess and mouthfeel, controls viscosity |
| GPI 1580 | Non-dairy instant milkshakes | Creates viscosity, suspends particles, enhances body and creaminess |
| GPI 1551A | Instant plant-powered nutritional beverages | Carrageenan-free, suspends particles, enhances texture and mouthfeel |
Solutions for Vegan Condiments, Confectionary and bakery
| Product | Application | Core Functions |
| GPI 7700 | Vegan or reduced-fat mayonnaise | Prevents phase separation, enhances body, texture and viscosity, improves fatty mouthfeel |
| GPI 7701 | Freeze-thaw stable mayonnaise | Prevents phase separation after thawing, enhances body, texture and viscosity, improves fatty mouthfeel |
| GPI 1136 | Gelatin and dairy-free chocolate mousse | Creats the foam structure, holds air cells, enhances creaminess |
| GPI 6961 | Vegan marshmallows | Creates and holds the foam structure of marshmallows, maintains elasticity |
Ready to shape the future of food?
Our technical team will review your project with you and guide you to the perfect solution. Discover smart products that get your concept to creation- NOW!
Tel: +1 (905) 853 8828
Fax: +1 (905) 853 8886