Wheat Proteins

Hands holding wheat

Discovered by Buddhist monks a millennium ago as an alternative to tofu, today Vital Wheat Gluten is used in the manufacture of everything from bread to aqua-feed.

Taking Vital Wheat Gluten as the starting point, our principals have developed a range of Wheat Proteins as cost effective alternatives to Functional Soya and Dairy Proteins widely used in the meat, bakery and beverage sectors.

We currently supply two different types of Hydrolysed Wheat Protein; the first is designed to deliver in a soluble form a naturally high glutamine content (to assist in stimulating muscle growth and recovery after strenuous exercise) within a beverage or formulated food system. The second is again highly soluble and is designed for inclusion in baby animal formulations.