Ingredient guides
Product-by-product guides for purchasing and R&D teams: what the ingredient is, how it is made, which properties matter in which application and what to check when buying in bulk.
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Spice
10 guidesWhat Is Garlic Powder? Production, Applications and Wholesale Sourcing Guide
A manufacturer's guide to how garlic powder is made, its advantages over fresh garlic, which specification values to check and what drives the wholesale price.
Read the guide →What Is Onion Powder? Production, Applications and Wholesale Sourcing Guide
How onion powder is produced, how it differs from onion granules, which specification values to check and what to look out for when buying in bulk.
Read the guide →What Is Black Pepper? Whole vs Ground, Quality Criteria and Wholesale Buying Guide
How black pepper is produced, the difference between whole, cracked and ground forms, quality measures such as piperine and bulk density, and what drives the wholesale price.
Read the guide →What Is White Pepper? Difference from Black Pepper, Applications and Wholesale Sourcing
How white pepper is produced, how it differs from black pepper, why it is preferred in light-coloured products, quality criteria and wholesale buying notes.
Read the guide →What Is Cumin Powder? Production, Use in Sausage and Meatball Seasoning, Wholesale Sourcing Guide
How ground cumin is produced, quality measures such as volatile oil and ash, usage rates in meat products and what drives the wholesale price.
Read the guide →What Are Cumin Seeds? Seed Quality, Milling, Roasting and Wholesale Buying Guide
Grading of cumin seeds, purity and volatile oil criteria, processing notes for milling and roasting, and what to check when buying in bulk.
Read the guide →What Is Dried Thyme? Species, Quality Criteria and Wholesale Thyme Sourcing Guide
Botanical species of industrial thyme and oregano, drying and sieving, quality measures such as volatile oil and stem ratio, applications and wholesale buying notes.
Read the guide →What Is Dried Parsley? Drying Methods, Colour Quality and Wholesale Sourcing Guide
How dried parsley leaf is produced, the difference between hot-air and freeze drying, colour and leaf-size criteria, applications and wholesale buying notes.
Read the guide →What Is Red Chili Powder? Heat (SHU), Colour (ASTA) and Wholesale Chili Powder Sourcing Guide
How chili powder is produced, the units for heat and colour, grade selection, safety analyses (aflatoxin, Sudan dyes) and what drives the wholesale price.
Read the guide →What Are Onion Granules? Difference from Onion Powder, Applications and Wholesale Sourcing Guide
How onion granules are produced, size grades, advantages over onion powder, toasted grades and quality criteria for bulk buying.
Read the guide →Fibre
4 guidesWhat Is Pea Fiber? Inner vs Hull Fibre, Use in Meat Products and Wholesale Sourcing
How pea fibre is produced, the difference between inner and hull fibre, what water-holding capacity means, usage rates in meat and bakery and wholesale buying criteria.
Read the guide →What Is Citrus Fiber? Use as a Clean-Label Stabiliser and Wholesale Sourcing Guide
How citrus fibre is produced from citrus pulp, the water- and fat-binding power of its pectin content, the activation requirement, applications and wholesale buying criteria.
Read the guide →What Is Cellulose Fiber? Micron Size, Water Binding and Wholesale Sourcing Guide
How cellulose fibre is produced, the difference between 90 and 200 micron grades, meat-bakery-cheese applications, E460 regulation and wholesale buying criteria.
Read the guide →What Is Wheat Fiber? Use in Bread and Meat Products, Difference from Bran and Wholesale Sourcing
The purified cellulose structure of wheat fibre, how it differs from wheat bran, water-holding capacity, usage rates in bread and meat and wholesale buying criteria.
Read the guide →Protein
8 guidesWhat Is Rice Protein? Benefits, Applications and Wholesale Rice Protein Sourcing Guide
How rice protein is produced, its amino acid profile, comparison with pea protein, use in protein powders and bakery, quality criteria and what drives the wholesale price.
Read the guide →What Is Pea Protein? Isolate vs Concentrate, Use in Meat Alternatives and Wholesale Sourcing
How pea protein is produced, the isolate-concentrate difference, functional properties, grade selection for meat alternatives and beverages, quality criteria and wholesale buying notes.
Read the guide →What Is Pumpkin Seed Protein? Nutritional Value, Applications and Wholesale Sourcing Guide
How pumpkin seed protein is produced from cold-press cake, its mineral-rich profile, use in protein blends, quality criteria and wholesale buying notes.
Read the guide →What Is Textured Wheat Protein? Use in Plant-Based Meat and Wholesale Sourcing Guide
How textured wheat protein is produced by extrusion, how it differs from soy protein, rehydration and binding notes, quality criteria and what to check when buying in bulk.
Read the guide →What Is Egg White Powder? Foaming, Gel Strength and Wholesale Albumen Powder Sourcing Guide
How egg white powder is produced by spray drying, high-whip and high-gel grades, conversion ratio to fresh egg white, quality and safety criteria and wholesale buying notes.
Read the guide →What Is Egg Yolk Powder? Emulsifying Properties, Use in Mayonnaise and Bakery, Wholesale Sourcing
How egg yolk powder is produced, lecithin content and emulsifying strength, conversion ratio to fresh yolk, stabilised grades, quality and safety criteria and wholesale buying notes.
Read the guide →What Is Whole Egg Powder? Production, Use and Wholesale Sourcing Guide
How whole egg powder is produced by spray drying, conversion ratio to fresh egg, use in bakery and dry mixes, quality and safety criteria and wholesale buying notes.
Read the guide →What Is Egg Membrane Powder? Collagen Content, Use in Joint Supplements and Wholesale Sourcing
How egg membrane powder is obtained, its collagen-elastin-hyaluronic acid content, hydrolysed and standard grades, dosage in supplement formulations, quality criteria and wholesale buying notes.
Read the guide →Starch
4 guidesWhat Is Rice Starch? Granule Structure, Applications and Wholesale Sourcing Guide
How rice starch is produced by wet milling, the creamy texture its smallest granule size delivers, use in dairy and sauces, clean-label advantages and wholesale buying criteria.
Read the guide →What Is Potato Starch? High Viscosity, Water Binding and Wholesale Sourcing Guide
How potato starch is produced, the high viscosity its large granules deliver, meat and noodle applications, comparison with corn starch and wholesale buying criteria.
Read the guide →What Is Modified Corn Starch? E Numbers, Grade Selection and Wholesale Sourcing Guide
What modified starch means, the function of cross-linking and stabilisation, the meaning of E1412-E1442, grade selection by application and wholesale buying criteria.
Read the guide →What Is Modified Wheat Starch? Pastry and Filling Applications, Wholesale Sourcing Guide
How modified wheat starch is produced, how it differs from corn starch, its role in creams and fillings, the residual gluten question and wholesale buying criteria.
Read the guide →Processing Aids
3 guidesWhat Is Transglutaminase? How the Meat-Binding Enzyme Works and Wholesale Sourcing Guide
How transglutaminase cross-links proteins, usage rates and reaction conditions in meat, dairy and plant-based applications, regulation and labelling, wholesale buying criteria.
Read the guide →What Is Potassium Sorbate (E202)? Usage Rates, pH Dependence and Wholesale Sourcing Guide
The chemistry of potassium sorbate, its effect on yeast and mould, pH dependence, legal limits by product category, granular versus powder and wholesale buying criteria.
Read the guide →What Is Ascorbic Acid (E300)? Vitamin C, Flour Improver and Antioxidant Use, Wholesale Sourcing
The three functions of ascorbic acid in food, how it works as a flour improver in bread, its role as a curing accelerator in meat, grade selection and wholesale buying criteria.
Read the guide →Sourced on Request
49 guidesWhat Are Chili Flakes? Production, Heat Grades and Wholesale Chili Flakes Buying Guide
How chili flakes are produced from red pepper, what seed and oil content mean, heat and colour grades, safety analyses and what to check when buying in bulk.
Read the guide →What Is Textured Fava Bean Protein? A Soy- and Wheat-Free Plant-Based Meat Ingredient
Properties of textured fava (faba) bean protein, its role in gluten- and soy-free plant-based meat, quality criteria and sourcing notes.
Read the guide →What Is Corn Fiber? Soluble and Insoluble Grades, Applications and Sourcing Notes
Types of corn fibre, functional properties of soluble corn fibre (resistant dextrin), applications and sourcing from PERDIST on request.
Read the guide →What Is Rice Fiber? Use in Gluten-Free Formulations and Sourcing Notes
The source of rice fibre, its place in gluten-free and allergen-friendly formulations, technical properties and sourcing from PERDIST on request.
Read the guide →What Is Soy Fiber? Use in Meat Products, Allergen Status and Sourcing Notes
How soy fibre is produced from soybean hulls and okara, water-holding performance, its role in meat products, allergen declaration and sourcing from PERDIST on request.
Read the guide →What Is Corn Starch? Production, Applications and Sourcing Notes
How native corn starch is produced by wet milling, its gelatinisation behaviour, applications, comparison with modified grades and sourcing from PERDIST.
Read the guide →What Is Pea Starch? High Amylose Structure, Applications and Sourcing Notes
How pea starch is obtained as a co-product of pea protein production, the effect of its high amylose content on texture, noodle and snack applications and sourcing notes.
Read the guide →What Is Wheat Starch? Its Link to Vital Gluten, Applications and Sourcing Notes
How wheat starch is produced by wet milling, why it shares a process with vital gluten, the A and B granule structure, applications and sourcing notes.
Read the guide →What Is Bean Starch? Glass Noodles and Gluten-Free Applications, Sourcing Notes
How bean (mung bean) starch is produced, its high amylose structure, glass noodle and gel applications, quality criteria and sourcing from PERDIST on request.
Read the guide →Pea and Rice Protein Blend: Right Ratio, Amino Acid Profile and Formulation Guide
Why combine pea and rice protein? Amino acid complementarity, 70:30 and 60:40 ratios, taste and texture balance, application examples and wholesale sourcing notes.
Read the guide →How to Formulate a Vegan Protein Powder: Production Guide with Pea and Rice Protein
Protein selection, per-serving protein calculation, solubility, taste masking, blending and filling steps and ingredient sourcing notes for vegan protein powder production.
Read the guide →Plant-Based Meat Ingredients Guide: Pea Protein, Textured Wheat Protein and Fibres
The roles, ratios and selection criteria of pea protein, textured wheat protein, pea fibre, starch and transglutaminase in vegan burger, meatball and nugget production.
Read the guide →Choosing Plant Proteins for Protein Bars: Rice, Pea and Pumpkin Seed Protein
A practical guide to hardening, binder syrup balance, how rice and pea protein behave in bars, water activity and shelf-life management in protein bars.
Read the guide →Gluten-Free Product Development Guide: Formulating with Rice Starch, Rice Protein and Fibres
The ingredient system to replace the gluten network in gluten-free bread, cakes and biscuits: rice starch, rice and pea protein, fibres, egg powder and cross-contamination control.
Read the guide →Ingredients Guide for Meatball and Burger Production: Using Spices, Fibre, Starch and Protein
Seasoning blends, yield improvement with fibre and starch, binding with pea protein, use of transglutaminase and regulatory notes for industrial meatball and burger production.
Read the guide →Clean Label Formulation Guide: Native Starch, Fibre and Plant Protein Alternatives
Using alternatives such as native starch, citrus and pea fibre, and rice and pea protein to reduce E-numbered additives in clean-label products, with labelling notes.
Read the guide →Ingredients Guide for Mayonnaise and Sauce Production: Using Egg Yolk Powder, Starch and Fibre
Emulsification with egg yolk powder, body with starch and citrus fibre, egg-free sauces with pea protein, and pH and preservative management in mayonnaise, dressings and cold sauces.
Read the guide →Allergen-Friendly Product Formulation: Dairy-, Soy- and Gluten-Free Solutions with Rice and Pea Protein
The role of rice protein and pea protein in products free of dairy, soy, gluten and egg, with allergen management, cross-contamination control and labelling notes.
Read the guide →Wholesale Food Ingredient Buying Guide: Specifications, Samples, Documents and the Quotation Process
Steps for preparing specifications, evaluating samples, checking documents, understanding price drivers and comparing quotations when buying ingredients such as spices, proteins, starches and fibres wholesale.
Read the guide →Plant-Based Beverage and Plant Milk Production Guide: Formulating with Pea and Rice Protein
A manufacturer guide to choosing pea and rice protein, hydration, homogenisation, heat treatment, stabiliser systems and sediment control in plant milks and protein drinks.
Read the guide →Hybrid Meat Products Guide: Combining Meat with Pea Protein
Pea protein, textured wheat protein and fibre levels, texture, flavour and labelling notes for hybrid meatballs, burgers and sausages that combine meat with plant protein.
Read the guide →Industrial Bread Production Ingredients Guide: Ascorbic Acid, Wheat Fibre, Starch and Protein
Dough strengthening with ascorbic acid, fibre enrichment with wheat and cellulose fibre, the use of starch and protein, and shelf-life management in industrial bread and bakery.
Read the guide →Cake and Pastry Ingredients Guide: Egg Powders, Starch and Fibre
Using whole egg, egg white and egg yolk powder, modified wheat starch and citrus fibre in industrial cakes, sponges, cookies and filled pastry products.
Read the guide →Frozen Food Ingredients Guide: Starch, Fibre and Protein for Freeze-Thaw Stability
A guide to managing ice crystals, water release and texture loss in frozen ready meals, pastries, meatballs and sauces through the choice of modified starch, fibre, protein and spices.
Read the guide →Protein Enrichment in Extruded Snacks: Protein Crisps and Puffs with Pea and Rice Protein
Pea and rice protein levels, expansion, hardness, starch balance, process parameters and seasoning application in extruded snacks such as protein crisps, puffs and crackers.
Read the guide →Protein-Enriched Breakfast Cereal and Granola Production: A Pea and Rice Protein Guide
Using pea and rice protein in granola, muesli, breakfast cereals and granola bars: binder syrup, clustering, crunch, bowl life in milk and nutrition claims.
Read the guide →Reduced-Fat Product Development Guide: Protecting Texture with Fibre, Starch and Protein
A guide to compensating for the texture, juiciness and mouthfeel lost when reducing fat in meat products, sauces and bakery, using citrus and pea fibre, starch and pea protein.
Read the guide →Sugar Reduction Formulation Guide: Replacing Bulk and Texture with Fibre, Starch and Protein
Compensating for the bulk, moisture, texture and colour lost when reducing sugar in cakes, biscuits, desserts and drinks using fibre, starch and protein, with claim rules.
Read the guide →Ingredient Selection and Documentation Guide for Export Products
Choosing ingredients that comply with destination-country rules in food exports: additive and contaminant limits, allergen labelling, certificates and the documents to request from suppliers.
Read the guide →Plant Protein in Sports Nutrition: Product Development with Pea and Rice Protein
A manufacturer guide to the amino acid profile, leucine content, blend ratio, solubility and label claims of pea and rice protein in sports protein powders, bars and drinks.
Read the guide →Vegan Cheese and Dairy Alternatives Guide: Formulating with Pea Protein, Starch and Fibre
How pea and rice protein, potato and modified starch and citrus fibre affect texture, melt, body and stability in vegan cheese, yogurt and cream alternatives.
Read the guide →Instant Soup and Dry Mix Production Guide: Choosing Starch, Spices and Protein
Thickening starch, onion and garlic powder and dried herb selection, caking, homogeneous blending, filling and shelf-life management in instant soups, sauce powders and dry mixes.
Read the guide →Seasoning Blend Development Guide: Formula, Particle Size, Carriers and Quality Control
Flavour layers, particle size matching, salt and carrier levels, flowability, microbiology and standardisation when developing seasoning blends for meatballs, chicken, doner and snacks.
Read the guide →Coated Products and Nugget Production Guide: Starch and Protein in Predust, Batter and Breading Systems
Using starch, egg white powder, fibre and spices in the predust, batter and breading layers of chicken nuggets, schnitzel, fish and vegetable coatings, with crispness and adhesion management.
Read the guide →Fibre-Enriched Product Development Guide: Fibre Selection, Dosage and Claim Conditions
Choosing wheat, cellulose, pea and citrus fibre, calculating dosage, adjusting water and meeting fibre claim conditions for fibre enrichment in bread, biscuits, pasta, drinks and meat products.
Read the guide →High-Protein Bakery Products Guide: Bread, Cakes and Biscuits with Pea and Rice Protein
Pea and rice protein levels, dough rheology, water adjustment, volume, taste masking and high-protein claim conditions in protein bread, cakes, cookies and biscuits.
Read the guide →Pasta and Noodle Production Ingredients Guide: Protein, Fibre, Starch and Egg Powder
Using pea and rice protein, wheat and pea fibre, starch and egg powder in protein pasta, high-fibre pasta, egg noodles and gluten-free pasta, with cooking quality.
Read the guide →Vegan Ice Cream and Frozen Dessert Production Guide: Pea Protein, Citrus Fibre and Starch
Emulsification and air incorporation with pea and rice protein, body with citrus fibre and starch, ice crystal control and melt resistance in plant-based ice cream and frozen desserts.
Read the guide →Food Ingredient Storage and Stock Management Guide: Shelf Life, FEFO and Quality Protection
Storage conditions, shelf-life tracking, FEFO stock rotation, allergen segregation, opened-pack management and order planning for spices, proteins, starches, fibres and additives.
Read the guide →Plant-Based Sausage and Deli Alternatives Guide: Pea Protein, Starch and Transglutaminase
Gel structure with pea protein, firmness with starch and fibre, fat emulsion, seasoning profile and heat treatment notes for vegan sausages, salami and sliceable deli alternatives.
Read the guide →Egg Replacement in Vegan Bakery: Pea Protein, Citrus Fibre and Starch
A guide to covering the foaming, binding, emulsifying and moisture functions of egg in vegan cakes, cookies and sponges with pea protein, rice protein, citrus fibre and starch.
Read the guide →Ready Meal Production Ingredients Guide: Sauce Consistency, Spices, Protein and Shelf Life
Starch for sauce consistency, spices for flavour, plant protein options, reheating stability and shelf-life management in chilled and frozen ready meals.
Read the guide →Canned and Sterilised Products Ingredients Guide: Heat-Stable Starch, Spices and Acidity Management
Choosing starch that withstands high heat, preserving spice flavour, pH and the use of ascorbic acid, and consistency stability in canned meals, sauces, soups and sterilised products.
Read the guide →Biscuit and Cracker Production Ingredients Guide: Using Fibre, Protein, Starch and Spices
A manufacturer guide to fibre and protein enrichment, crispness with starch, dough spread, seasoning spices, moisture and shelf-life management in biscuits, crackers and cookies.
Read the guide →Meal Replacement Products Formulation Guide: Pea and Rice Protein, Fibre and Nutritional Balance
Pea and rice protein, fibre, carbohydrate and fat balance, satiety, solubility, taste and regulatory notes in meal replacement shake powders, ready-to-drink products and bars.
Read the guide →Protein Pudding and High-Protein Dessert Guide: Balancing Pea and Rice Protein with Starch
Pea and rice protein levels, consistency with starch, heat stability, grittiness and taste management in protein puddings, high-protein custards and spoonable desserts.
Read the guide →Ingredient Sample Evaluation and Approval Guide: From Request to Reference Sample
Steps for requesting samples, checking documents, laboratory analysis, application trials, sensory comparison and retaining a reference sample before approving a new food ingredient.
Read the guide →Food Ingredient Supplier Evaluation and Approval Guide: Risk Analysis, Audit and Performance Monitoring
Ingredient risk analysis, supplier questionnaires, certificate and document checks, audits, performance scoring and backup supplier planning for building an approved supplier list.
Read the guide →Ingredient Cost Optimisation in Formulation: Reducing Cost While Protecting Quality
Cost-in-use calculation, yield improvement, ingredient substitution, protein and fibre blends, dosage optimisation and purchasing strategies for lowering cost in food formulation.
Read the guide →No guide for the ingredient you need?
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