Revolutionising plant-based nutrition with mung bean protein concentrate 55%
Clean, sustainable, and versatile protein solutions for the future of food innovation.
What is mung bean protein?
Derived from Vigna Radiata, mung bean protein is a sustainable and nutrient-dense alternative to traditional proteins.
Key features:
- High protein content (50- 55%).
- Rich in essential nutrients and vitamins.
- Clean-label, minimally processed.
Unmatched functional benefits
Water-holding capacity
Retains moisture, perfect for bakery and meat alternatives.
Oil-holding capacity
Adds flavour and mouthfeel to sauces and baked goods.
Gelation and binding
Ideal for use in baking and plant-based meat alternatives.
Emulsification & foaming
Stabilises mixtures, essential for dairy alternatives.
Clean label and allergen free
- Vegan and Gluten-Free: Ideal for allergen-sensitive and plant-based markets.
- Non-GMO and Irradiation-Free: Produced without genetic modification or irradiation, ensuring a clean-label solution.
- Hypoallergenic: Free from soy, dairy, and other major allergens.
Optimised nutrition
- High Protein Content: Contains 54-58% protein, including all nine essential amino acids, making it a complete protein source.
- Rich in Micronutrients: Packed with potassium, iron, and folate to support overall health.
- Low in Fat and Carbohydrates: A healthier alternative for calorie-conscious consumers.
Transforming food innovation across categories
Plant-based meats
Achieves the texture and juiciness of real meat while being sustainable.
Egg replacements
Perfect ingredient in the production of egg replacers.
Dairy alternatives
Provides creaminess and stability for milk, yogurts, and cheeses.
Snacks & beverages
Adds protein and improves texture in bars, granola, and shakes.
Expert support
Our team of food technologists and R&D experts is here to help you:
- Optimize formulations for your specific applications.
- Conduct trials and testing to ensure seamless integration.
- Develop innovative products that stand out in the market.
A cleaner, greener protein solution
80% less water than animal protein production.
CO2-neutral processing with solar energy.
Minimal waste and no chemical additives.
Mung bean protein compared to mung bean starch and flour
Feature
- Composition of product
-
Primary
Functionality
-
Recommended applications
-
Texture
Mung bean protein
-
50-55%
protein, rich in essential amino acids.
-
Functional benefits like foaming and binding.
-
Plant-based
meats, dairy alternatives, baked goods, etc.
-
Neutral
taste, with a focus on protein functionality.
Mung bean flour
-
26%
protein, with fiber and other nutrients.
-
Binding,
structure, and protein enrichment.
- Gluten-free
baking, snacks, pasta, and plant-based meats.
-
Slightly
grainy, with a natural flavor.
Mung bean starch
-
70-90%
starch, low protein and fat content.
-
Thickening,
gelation, and texture enhancement.
-
Noodles,
sauces, desserts, and snacks.
-
Smooth,
elastic, and translucent.
Contact us today to explore mung bean protein’s potential in your formulations.
We're here to turn your vision into reality.