Your recipe for vegan and plantbased success!
Right now it’s all about the huge potential of vegan and vegetarian products! You can increase your vega(n) innovation success ratio and deliver good products by addressing to needs of modern day consumers. We can help you develop such products which will be tastier, cleaner and full of nutrition! Discover our new VEAGAN concept. The recipe for your vegan success.
The next step in plantbased food
When you combine vegan with wheat you get VEAGAN: it’s the best of both worlds. The all-natural wheat bran is always a brilliant starting point because every grain kernel is bursting with valuable nutrients! The VEAGAN product range can be paired with every filling imaginable, from spinach, cheese or tofu to vegetable protein bases such as soya, pea or wheat. With 175 years of experience we can influence (binding) stability, crunch and flavour & colour. All with natural ingredients.
- The perfect binding for a stable filling
- A functional layer that covers the core perfectly
- Attractive flavour and colour in the coating
Get your own Veagan brochure
Vegan succes
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100% Vega(n)
For every plant-based vegan or vegetarian product.
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100% Clean Label
Pure and natural solutions without unnatural additives or e-numbers
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100% Wheat based
Because every grain kernel is bursting with valuable nutrients!
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100% Low salt
Healthier without compromising on taste or texture.
The 3 foodconcepts
The perfect binding for a stable filling
A functional layer that covers the core perfectly
Attractive flavour and colour in the coating
Research shows consumer really value taste & texture in meat replacement products
Vegan food inspiration
Red and green coloured batters
Anti-leak for vegan cheese
Nutri-Score: for a healthier choice
Pioneers in grain for 175 years, sustainability first
We value good and healthy nutrition, with close attention to the future of the planet. For this reason we invest in conscious cultivating and local sourcing. Our wheat is cultivated with care for nature, on carefully selected fields. Often from Holland to reduce the foodmiles.
