The Illinois-based business is launching the new ingredients - which it spent six years developing - as demand grows for natural plant-based alternatives to meat-based proteins.
This is the first time Henry Broch has used mung beans and lentils as its protein source, CEO Greg Antonetti told BakeryandSnacks, adding that he expected demand for plant-based protein to grow over the next five years.
“Consumers with vegan eating habits are very conscious of the percentage of protein in products," he said. "From protein bars, to protein-enhanced vegetable spreads, plant-based protein is a very inexpensive way to increase the protein levels.”
Pricing dependent on protein percentage
Antonetti added that pricing for the two new vegetable protein powders was dependent on the percentage of protein food companies used.
“We sell powders with 70% to 90% protein, and companies will then add this to their final products such as chips, sauces or condiments,” he said.
Henry Broch is also developing protein powders with other functional benefits.
“We are working now with several companies to add other benefits to the protein blends and to specifically target issues in the market place by using natural plant based ingredients that provide additional health benefits," said Antonetti.
He added that it was difficult to measure the capacity of plant-based protein market in the US.
“We need to look how big the animal based protein market place is and what issues are people having with digestive issues, immune disorders and obesity,” he said.
Henry Broch has been in business since 1941 providing bulk ingredients to the food processing industry, with a focus on functional foods. In addition to vegetable proteins, it also offers dehydrated vegetables, herbs, spices, oleoresins and extracts.