ACI Group, a supplier of innovative functional ingredients, is pleased to announce the expansion of its plant-based protein offerings, introducing a versatile new range of pea, soy, and wheat proteins and a unique plant-based protein concentrate blend. This new product line aims to meet the growing demand for sustainable, high-quality proteins, providing solutions that suit a variety of applications – from protein bars to meat replacements and everything in between.
With the increasing consumer shift toward plant-based diets driven by environmental concerns and health considerations, ACI Group is responding to the need for reliable, functional plant-based proteins that cater to various product outcomes. These proteins are designed to meet specific goals such as taste, texture, protein claims, shelf life, and overall product appearance.
“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.
“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. Whether you’re formulating meat alternatives, baked goods, or high-protein snacks, our diverse ingredients ensure functionality without compromising taste or quality.”
The launch reflects ACI Group’s commitment to supporting product innovation and sustainability in the food industry, helping manufacturers stay ahead of evolving market trends while meeting consumer expectations for nutritious plant-based options.
ACI Group’s expanded pea protein range offers versatile solutions for various product needs. The isolated pea protein, with 83% protein content, is ideal for drinks, desserts, and baked goods, while yellow pea (50% protein) and chickpea (38% protein) powders provide options for moderate protein formulations. Pea protein nuggets, available in three shapes with 55% or 70% protein, are perfect for protein bars and confectionery traybakes. For meat alternatives, texturised pea protein flakes (74.6% protein) deliver a meat-like texture suitable for savoury applications.
Soy protein is another key component, with isolated soy protein (90% protein) enhancing the texture and protein content of bars, drinks, cakes, and brownies. Soy protein nuggets, available in various shapes and protein levels from 60% to 90% – including cocoa-infused options – are ideal for traybakes, cereals, and protein bars.
Wheat protein rounds out the range, featuring texturised wheat flakes (76.8% and 65.6% protein) for meat alternatives and wheat protein crispies (65.7% protein) for cereal inclusions and confectionery sprinkles.
Additionally, ACI Group has introduced a plant-based protein concentrate blend of fava bean, yellow pea, sunflower, and wheat proteins. This versatile blend offers a simple, protein-rich solution for bakery products like flatbreads, sub rolls, muffins, baguettes, and cakes, catering to manufacturers seeking functional, easy-to-use ingredients.
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Joseph Clarke
Editor, International Bakery
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