ACI Group expands plant-based protein portfolio with innovative sustainable options
ACI Group, a prominent supplier of functional ingredients, has launched an expanded range of plant-based protein options designed to meet growing industry demand for sustainable nutrition alternatives.
The new portfolio includes specialized pea, soy, and wheat proteins alongside a unique plant-based protein concentrate blend, specifically engineered to address the technical challenges food scientists face when developing meat alternatives, protein-enriched baked goods, and nutritional beverages.
Specialized protein variants for targeted applications
The expanded portfolio features several technically distinct protein formulations, each designed for specific food science applications. The isolated pea protein, containing 83% protein content, demonstrates optimal solubility properties for liquid applications including beverages and fluid desserts, while maintaining functionality in bakery systems.
“With our new plant-based protein range, we’re equipping brands and food manufacturers to create innovative and nutritious products while meeting the rising demand for sustainable food options,” said Trish Fellowes, Food Sales Manager at ACI Group. “From meat alternatives to baked goods, these ingredients offer exceptional versatility and functionality.”
Technical specifications of pea protein variants
The expanded range offers multiple pea protein formats with distinct functional characteristics:
- Isolated pea protein (83% protein content): Optimized for beverages, desserts and bakery applications
- Yellow pea powder (50% protein content): Suitable for moderate protein formulations
- Chickpea powder (38% protein content): Provides alternative functionality profile
- Pea protein nuggets: Available in three physical configurations with either 55% or 70% protein concentration
- Texturised pea protein flakes (74.6% protein): Engineered specifically for meat analogue applications
Soy and wheat protein technical specifications
The soy protein range includes isolated soy protein with 90% protein content, providing enhanced texture modification capabilities for bars, beverages and bakery applications. Soy protein nuggets are available in multiple morphologies with protein concentrations ranging from 60% to 90%, including cocoa-infused variants.
Wheat protein offerings include texturised wheat flakes at protein concentrations of 76.8% and 65.6%, specifically developed for meat alternative applications. The wheat protein crispies (65.7% protein) provide textural elements for cereal and confectionery applications.
Novel protein concentrate blend
ACI Group has also introduced a multi-source plant-based protein concentrate combining fava bean, yellow pea, sunflower and wheat proteins. This formulation demonstrates strong functional properties in bakery applications including flatbreads, rolls, muffins and baguettes, addressing the technical challenges associated with incorporating high protein levels in baked goods.
“As consumer interest in plant-based foods accelerates, our expanded portfolio equips brands and food manufacturers with the ingredients they need to deliver healthier, more sustainable products,” added Fellowes.
The new protein range represents ACI Group’s response to growing market demand for sustainable protein sources that maintain functional properties in diverse food applications.
- For more information, visit: https://www.acigroup.biz
