Wholesale Protein Supply

Pea protein is a plant protein isolate with a typical protein content of 80% and above, obtained from yellow peas (Pisum sativum) by wet extraction and isoelectric precipitation. As an alternative to soy and gluten, with good emulsifying and gelling properties, it is one of the most widely used plant proteins in meat alternatives, plant-based milks and beverages, protein bars, sports nutrition and bakery formulations. PERDIST compares protein content, solubility, flavour profile, particle size, sodium and microbiological values against the supplier specification for wholesale pea protein requests and offers beverage and meat-alternative grades with their documents. For wholesale pea protein PERDIST proposes a lot from your choice of isolate or concentrate, the protein content and the functional expectation; a sample and the technical sheet accompany the quotation. For plant-based meat and beverage producers, packaging and delivery follow the production calendar. Samples and technical support are provided for formulation trials.

Rice protein is a plant protein powder with a typical 80% protein content, produced from brown or white rice by enzymatic hydrolysis and filtration that separates the starch. Because it contains no gluten, soy, dairy or nuts it is used in hypoallergenic formulations, and its easy digestibility and neutral taste suit protein powders, protein bars, supplement products, bakery and breakfast products. PERDIST compares protein content, particle fineness, solubility, heavy metal and microbiological analyses against the supplier specification for wholesale rice protein requests and offers organic and conventional options with their documents. For wholesale rice protein the protein content, taste profile and particle expectations are agreed up front, and a sample with the analysis document accompanies the quotation. For sports nutrition and beverage producers, packaging and delivery frequency are planned together. Supply can be combined with products that complete the amino-acid profile.

Textured wheat protein (TWP) is a dry plant protein product made by extruding wheat gluten into a fibrous, meat-like structure. Rehydrated in water it gains a chewy, fibrous texture and is used in place of meat in plant-based burgers, meatballs, döner and sausage alternatives, ready meals and fillings, or as an extender in meat products. PERDIST compares protein content, piece size (mince, chunk, slice), rehydration ratio, colour and microbiological values against the supplier specification for wholesale textured wheat protein requests and offers different sizes and colours with their documents. For wholesale textured wheat protein PERDIST proposes a lot from the piece size, hydration behaviour and application; a sample and the technical sheet accompany the quotation. For plant-based meat producers the packaging and delivery plan follow the production calendar. The gluten declaration is stated clearly in the product documents.

Egg white powder (albumen powder) is produced by spray-drying pasteurised egg white; it typically contains 80% protein or more and has high foaming and gelling capacity. Compared with liquid egg white it offers long shelf life, easy dosing and microbiological safety, and is used in confectionery and meringue products, bakery, protein bars, sports nutrition, as a binder in meat products and in pasta formulations. PERDIST compares protein content, foaming capacity, gel strength, pH, Salmonella analysis and origin documents against the supplier specification for wholesale egg white powder requests and offers high-gel and high-whip grades with their documents. For wholesale egg white powder the whipping performance, gel strength and microbiological expectations are agreed before the quotation, and the analysis document with a sample is shared. For confectionery, surimi and meat producers, packaging and delivery follow the production calendar. The allergen declaration is stated clearly in the product documents.

Egg yolk powder is produced by spray-drying pasteurised egg yolk; its natural lecithin makes it a strong emulsifier and its high fat and carotenoid content gives colour and flavour. It is used in mayonnaise and sauce production, ice cream and cream powders, bakery, pasta, instant soups and nutrition products without the storage and hygiene issues of fresh yolk. PERDIST compares fat and protein content, colour value, solubility, Salmonella analysis and origin documents against the supplier specification for wholesale egg yolk powder requests and offers standard and sugar/salt-stabilised options with their documents. For wholesale egg yolk powder PERDIST proposes a lot against your emulsion performance, colour and fat expectations; the analysis document and a sample accompany the quotation. For mayonnaise, sauce and bakery producers, packaging and a cold-chain delivery plan are arranged. The allergen declaration is stated clearly in the documents.

Whole egg powder is produced by spray-drying pasteurised whole egg (white and yolk together) and delivers the functions of fresh egg (binding, emulsifying, leavening, colour) in a dry, long-life, easily dosed form. It is used in cake, biscuit, waffle and croissant mixes, pasta and noodles, instant omelette and breakfast products, as a binder in meat products and in mayonnaise production. PERDIST compares protein and fat content, solubility, colour, Salmonella analysis and origin documents against the supplier specification for wholesale whole egg powder requests and forwards the documents with the quotation. For wholesale whole egg powder the rehydration ratio, functional expectations and microbiological criteria are taken before the quotation, and the analysis document with a sample is shared. For bakery and dry-mix producers, packaging and delivery frequency follow the production plan. The allergen declaration appears in the product documents.

Egg membrane powder is made by separating the inner membrane from the eggshell, drying and milling it; it naturally contains collagen, elastin, hyaluronic acid and glycosaminoglycans. It is used at low dosages in dietary supplements, functional beverages and capsule/tablet formulations, above all for joint health and skin support products. PERDIST compares protein and collagen content, particle fineness, solubility, microbiological and heavy metal analyses against the supplier specification for wholesale egg membrane powder requests and offers hydrolysed and standard grades with their documents. For wholesale egg membrane powder PERDIST proposes a lot from the particle fineness, purity and intended use; the analysis document and a sample accompany the quotation. For supplement producers the packaging and delivery plan follow the production calendar. The allergen declaration and compliant labelling are reviewed at quotation stage.