Atura Proteins, a new and innovative manufacturer of naturally produced pulse proteins and flours, will be attending this year’s Food Ingredients Europe (FIE) event taking place at the Frankfurt Messe Germany between 30th November and 2nd December 2021, on stand #30F42.
The company will be showcasing a range of its most popular products including pulse proteins and flours derived from a range of legumes. These new protein ingredients deliver added value benefits in a range of applications, with a particular focus on dairy alternatives, bakery, meat alternatives and prepared foods.
The company’s plant-based proteins are made using a dry fractionation process, ensuring great quality products are produced. Perfect for savoury foods, the red lentil product offers functional benefits through emulsification and texture enhancement. Ideal also for fortification, red lentil proteins are high in protein, low in saturated fats and is an excellent source of Iron and Selenium.
Atura Proteins’ chickpea protein is ideal for inclusion in a range of applications, including dairy alternatives, bakery and snacks. This product is also low in saturated fats and is an excellent source of dietary fibre as well as Vitamin B9 and Magnesium.
Atura Proteins’ offering is based on a strong foundation of technical competency in manufacturing, food application expertise and market led insights, and produces chickpea, fava bean and red lentil proteins at its UK based manufacturing facility. Atura is part of the Marigot group, a group primarily focused on producing naturally derived products and ingredients for the international food, nutrition and agri-business sectors. For more visit Atura Proteins on stand #30F42 or at aturaproteins.com
