ADM offers an extensive line of versatile, functional protein ingredients – including vegetable proteins, soy protein isolates and concentrates, and wheat proteins – to meet a variety of formulation needs.
Soy proteins
As a leading soybean processor, ADM ensures customers have the highest-quality soy ingredients. Our extensive line of soy proteins includes isolates, concentrates, TVP® (textured vegetable protein), TVC® (textured vegetable crumbles), soy flours and soy grits.
Using soy protein allows food manufacturers to fortify their label with the FDA-approved claim linking soy protein to heart health.
ADM’s NutriSoy® is an all-natural, high-quality, cholesterol-free soy protein ingredient that contains virtually every essential amino acid.
Our NutriSoy high-protein crisps, ideal for snacks, bars and cereals, are available in three varieties – 60 percent protein, 80 percent protein and 85 percent protein.
Pro-Fam® isolated soy proteins help retain moisture, enhance texture and promote stability in meat products, and their clean flavor and low viscosity make them desirable for use in nutrition bars, beverages and other functional food applications.
Wheat proteins
Prolite™ wheat-based proteins can replace sugar or carbohydrate functionalities in baked or processed foods to create better-for-you products. They build structure and improve crumb texture in baked goods, and improve freeze-thaw performance with improved texture and mouthfeel. For whole grain applications, Prolite wheat proteins can reduce bitterness, enhance flavor and improve dough tolerance.
ADM’s SmartBind™ natural wheat proteins are an extension of the Prolite line, and can be used in health and wellness applications such as nutrition bars, cereal coatings, whole-grain baked goods and microwavable bakery products.
ADM also offers Whetpro® and Provim ESP® vital wheat glutens for foods such as baked goods, cereals, pastas, pizza crusts, and cheese and meat analogs. Whetpro helps form cohesive and elastic dough, improves binding strength, and increases ingredient carrying capacity and restructuring.
