PrOatein Applications

PrOatein Oat protein, with its neutral colour, flavour, and aroma, is ideal for use in baked goods. These favourable properties allow for high inclusion levels, without affecting baking properties. A high-protein claim is easily achieved in various types of bread, cookies, or biscuits. 

PrOatein Oat protein can be used as a clean label protein source in vegan ice cream formulations. The cereal flavour profile of PrOatein imparts a pleasant taste to the ice cream. If combined with PromOat Oat beta-glucan, your ice cream can get a creamier texture and a better resistance to temperature changes, as well as allowing you to create ice cream formulations with reduced fat content.

Textured Vegetable Protein produced from PrOatein Oat protein has an excellent texture and fibrousness, ideal for use in minced meat, hamburgers, and meatballs. During high-moisture extrusion, PrOatein, whether used alone or in combination with other plant-based proteins, contributes to a desirable fibrous texture similar to soy. Even small amounts of PrOatein can create different textures that can help the manufacturer to differentiate their product. Moreover, PrOatein not only enhances the protein content but also complements amino acid profiles, without altering the taste.  

In pasta, PrOatein Oat protein is ideal for creating a high-protein product. Substitute 15 % of the durum wheat flour with PrOatein to claim “high-protein pasta”. Add even more if you want to stand out from the competition. At the same time, the protein-rich pasta has similar characteristics as conventional pasta.