Tofu is no longer an ingredient exclusive to Asian cuisine or vegetarian diets. Today, it has become a strategic ally for chefs and restaurants looking for innovative tofu textures to replace meat in gourmet dishes.

In this article, you will discover why tofu is a key ingredient for modern menus, how to make the most of it in your dishes, and the benefits it brings to both your customers and your business.

Why Tofu is Ideal for Gourmet Meat-Free Dishes

Tofu has established itself as a meat alternative for several reasons:

• Healthy: low in saturated fat, cholesterol-free, and packed with high-quality protein.
• Sustainable: production generates up to 70% less CO₂ and uses significantly less water than red meat (FAO, 2021).
• Cost-effective: competitive pricing compared to animal proteins without compromising quality.

How Tofu’s Neutral Flavour Enhances Your Creations

Tofu acts like a blank canvas: it absorbs spices, marinades, and sauces, enhancing culinary creativity. This neutrality is an advantage, allowing chefs to create anything from delicate herb-infused dishes to complex recipes with exotic spices.

High-end restaurants in cities such as Copenhagen or London already feature tofu in tasting menus, and this trend is now spreading to Spain. For example, Pakta offers a delicious tofu flan, while Kappou Makoto serves tofu in mussel broth.

Benefits That Transform Your Vegan Dishes

Nutritional Advantages That Add Value to Your Menu

Tofu provides a strong selling point for restaurants:

• Complete Proteins: 10–20% of its weight, with all essential amino acids.
• Key Minerals: up to 30% of daily calcium and iron requirements.
• B Vitamins: support energy and nervous system health.
• Healthy Fats: isoflavones and fibre, promoting cardiovascular well-being.

Higher Acceptance Among Non-Vegans

Dishes based on tofu appeal to more than just vegans. According to The Good Food Institute (2024), 62% of diners who try plant-based alternatives in restaurants return, even if they do not follow a vegetarian diet.

Sustainability Without Compromising Luxury

Producing soy for tofu requires up to 10 times less water than beef (Water Footprint Network). Including it on your menu not only boosts your sustainable image, but also reinforces your reputation as an innovative, forward-thinking restaurant.

Techniques to Turn Tofu Into a Gourmet Experience

How to Press Tofu for the Perfect Texture

Pressing removes excess water and improves marinade absorption in three simple steps:

1. Wrap the block in absorbent paper.
2. Place a weight on top.
3. Let it rest for 20–30 minutes.

Result: firmer, more versatile tofu, perfect for stir-fries or frying.

Marinades That Enhance the Flavour of Your Plant-Based Protein

Tofu acts as a culinary sponge. At Sanygran, we make it easy for you with a range of organic marinated tofus — fine herbs, escalivada, green olives, curry and apple, natural and smoked — ready to incorporate directly into your menu or private label products.

💡 Prefer to marinate it yourself? Leave it for at least 2 hours, or overnight for maximum flavour.

Why Tofu is Your Business Opportunity

Tofu is no longer a niche ingredient: it is a core component of contemporary cuisine, attracting vegan, vegetarian, and flexitarian diners alike. Its nutritional benefits, sustainability, and versatility make it an essential ingredient for gourmet meat-free menus.
Interested in exploring how to include organic tofu in your business? Contact us to discover how our products can transform your culinary offerings and elevate your brand.

If you want to improve the cohesion of vegetable burgers, this article highlights the key factors to achieve a firm, stable and commercially attractive texture. As vegetable burger manufacturers, we know that creating the perfect burger goes beyond combining ingredients: it requires expertise, industrial experience and proven production processes.

Why Do Some Vegetable Burgers Fall Apart?

Lack of cohesion usually results from:

• Excess moisture
• Incorrect use of natural binders

Both factors directly affect the stability and appearance of your burger.

Excess Moisture in Ingredients

High-water ingredients such as fresh vegetables or cooked legumes can weaken the structure of the burger.

At Sanygran, we carefully control hydration and balance our formulations to ensure that vegetable burgers maintain their shape from production to distribution – a crucial factor for consistent performance on the production line and at the point of sale.

Incorrect Use of Natural Binders

Binders act as the “glue” in plant-based solutions. Choosing the right type and dose is essential for burger cohesion.

While flours and vegetable starches are effective, their performance depends on industrial know-how: knowing how and when to integrate them makes the difference between a burger that falls apart and one that delights consumers.

Key Ingredients for Perfect Cohesion

The most stable vegetable burgers combine high-quality vegetable proteins with carefully selected fibres and stabilisers. Some of our essentials include:

• Psyllium fibre: absorbs water and forms a gel that binds proteins and other ingredients.
• Citrus fibre: retains water, improves texture and adds stability.
• Textured proteins from soy and pea: our specialty. They provide structure, water retention and the characteristic plant-based burger texture.

These elements form the foundation, but optimal performance depends on precise industrial processes and deep expertise in ingredient interactions.

Choosing the Right Plant Protein and Support Ingredients

At Sanygran, selecting the right plant proteins and supporting ingredients is key to creating burgers with a firm, juicy and appealing texture.

The strategic combination of proteins and vegetables determines cohesion, juiciness and sensory experience. Our team evaluates each ingredient and its interactions to develop products that meet the most demanding industrial standards.

The Power of Hydrocolloids in Your Formulation

Hydrocolloids are essential allies for perfect cohesion without compromising clean label standards:

• improve the cohesion of vegetable burgers: hydrates in cold conditions and gels when heated, providing firmness during cooking.
• improve the cohesion of vegetable burgers: enhance stability and juiciness.

In expert hands, controlled use ensures improve the cohesion of vegetable burgers without overcomplicating the formula or affecting consumer perception.

From Theory to Production Line

At Sanygran, we know the right formulation is only the beginning. To transform an idea into a competitive product, we apply:

• Careful ingredient selection, reducing the number of components to achieve short, clear labels.
• Optimised industrial machinery, tailored to each type of vegetable burger.
• Batch-by-batch quality control to ensure consistency.
• Refined processes that maintain texture, juiciness and cohesion in every burger.

This ensures your vegetable burgers reach the market ready to stand out in retail shelves and professional kitchens.

Collaborate with Experts

Developing plant-based burgers with perfect texture and flavour requires experience. Our team works with you to:

• Optimise formulations and production processes
• Ensure cohesion and stability in every batch
• Deliver products that appeal to retailers, industrial chefs and R&D teams

A well-cohesive vegetable burger reflects quality, professionalism and customer satisfaction.

We are suppliers of plant-based burgers. Contact Sanygran to find out how we can help you create the perfect product for your business.

Managing organic tofu stock can be a challenge for any business working with fresh products. In this article, you’ll discover how Sanygran’s manufacturing and packaging processes help maintain freshness, extend shelf life and minimise waste – ensuring that tofu reaches your B2B customers in the best possible condition.

Why you need to manage your tofu stock more effectively

Tofu is a perishable product that requires careful control throughout the entire supply chain. Poor handling can lead to:

• Financial losses due to expired products.
• Unnecessary inventory waste.
• Customer service issues, damaging trust in your business.

Working with a supplier that guarantees pasteurisation, vacuum packaging and full batch traceability brings clear benefits:

• Products that retain freshness throughout their shelf life.
• Fewer losses due to spoilage or expiry.
• Greater trust from your B2B customers by delivering safe, stable tofu.

Click here if you are looking for a certified organic tofu supplier.

Understanding the limited shelf life of organic tofu

The freshness of tofu depends on several factors:

• Temperature: maintaining the cold chain is essential.
• Handling and humidity: excessive movement or moisture affects quality.
• Product type: Sanygran’s tofu offers up to 90 days of shelf life thanks to vacuum packaging and pasteurisation.

Knowing these factors helps you plan orders safely, minimise waste and ensure your stock remains profitable and secure.

Practical strategies you should apply now

Having a reliable product reduces the complexity of stock management. Sanygran’s manufacturing processes ensure tofu is delivered ready to use, helping you plan orders with confidence, improve operational efficiency and guarantee freshness and quality for the end customer.

Implement FIFO in your warehouse

With properly packaged and traceable organic tofu, applying FIFO (First In, First Out) is simple. This practice:

• Prevents older batches from being wasted.
• Supports menu planning or finished product schedules.
• Ensures your customers always receive fresh tofu.

💡 label each batch clearly and place it in a visible location to maximise rotation and traceability.

Technology you can’t afford to ignore

Digitalisation and traceability from the point of manufacture provide security and efficiency:

• Real-time monitoring of stock and expiry dates.
• Integration with suppliers and logistical systems for precise orders.
• Reduction of human error and exact control of every batch.

Digitalise monitoring to avoid human error

Digitalisation and traceability in manufacturing provide both safety and efficiency. Real-time stock monitoring, integration with suppliers and logistics, and precise batch control all reduce human error and product losses.

Replacing spreadsheets with stock management platforms allows you to set automatic alerts for critical dates, improve rotation and ensure that tofu and other products always reach your customers in top condition.

The organic tofu your business needs

As a supplier of organic tofu, Sanygran offers products that simplify your planning and reduce the risk of waste:

• Pasteurised and vacuum-packed with a 90-day shelf life.
• Wide variety of flavours: green olives, escalivada, fine herbs, Japanese-style smoked, traditional, apple and curry.
• Organic certifications: CCPAE and Euroleaf.
• Custom development options: breaded tofu or new flavours tailored to your needs.

Thanks to these processes, you can guarantee freshness, food safety and full traceability – providing your B2B customers with ready-to-use organic tofu, reducing losses and optimising stock rotation.

In the plant-based meat industry, appearance is just as important as flavour. One of the biggest challenges in developing plant-based meat analogues is ensuring colour stability throughout their shelf life. Maintaining a fresh, appealing colour can be the difference between a product that attracts consumers and one that goes unnoticed.

In this article, we explore the main factors affecting colour, the ingredients that help stabilise colour in meat analogues, and formulation strategies to achieve a visually attractive final product.

Why Colour Stability Is Crucial for Plant-Based Meat Analogues

Colour is one of the first attributes consumers notice in plant-based meat products. An attractive colour:

• Enhances the perception of freshness and quality.
• Increases purchase intent.
• Provides a visual experience similar to traditional meat products.

Colour degradation occurs due to oxidation, oxygen exposure, light, or reactions with metals in the formulation. These processes can lead to brown or greyish tones in plant-based meat analogues, reducing shelf appeal and impacting sales.

Discover how high-moisture extrusion enhances fibrousness in meat analogues in this equally insightful article.

Key Factors That Affect Colour Stability in Meat Analogues

Understanding the main triggers of colour loss in plant-based meat is essential:

• Acidic pH → affects pigment and protein stability.
• High water activity → accelerates oxidation and microbial growth.
• Metal ions (iron, copper, etc.) → catalyse darkening reactions.
• Thermal stress during processing → speeds up chemical reactions that degrade colour.
• Oxygen and light exposure → promote oxidation of plant pigments.

Identifying these factors allows adjustments in both formulation and manufacturing processes to extend shelf life and maintain an appealing colour.

According to European Food Research and Technology (Springer, 2021), lipid and protein oxidation are the primary causes of colour loss in meat and plant-based matrices, making prevention a critical step in formulation.

Ingredients That Improve Colour Stability in Plant-Based Meat Analogues

Selecting the right ingredients is key for achieving stable colour in plant-based meat products. Commonly used options include:

Soy Protein: Maintaining Consistent Colour

Soy protein provides structure, juiciness, and helps preserve an even colour in plant-based meat analogues. Its interaction with plant pigments makes it a versatile, effective ingredient for colour stability.

Natural Stabilisers: Protecting Against Oxidation

Natural antioxidants, such as ascorbic acid (vitamin C), slow pigment and fat oxidation, preventing the loss of characteristic colour in plant-based meat products. They are an efficient solution to keep products looking fresh and appealing on the shelf for longer.

How to Optimise Colour in Your Plant-Based Meat Products

Achieving colour stability in meat analogues is essential for the commercial success of any plant-based product. Adjusting formulation factors, controlling processing conditions, and selecting the right ingredients are crucial steps to provide consumers with a consistent, visually appealing experience.

If your goal is to develop plant-based meat analogues with long-lasting colour, partnering with a manufacturer specialising in customised plant-based formulations can make all the difference. Contact us today!

When it comes to plant-based products, texture is not a detail—it’s the dealbreaker.
And for meat analogues, achieving a fibrous, juicy texture with a good bite is key to replicating the experience of eating animal meat.

High-moisture extrusion makes it possible without relying on animal-derived ingredients. But like any technology, its power lies in how it’s used.

In this article, we’ll explore how each technical parameter plays a role, which raw materials we use at Sanygran, and how we achieve realistic textures tailored to different channels and formats—ready to launch to market.

The Technical Parameters That Define Meat Analogue Texture

High-moisture extrusion uses plant proteins combined with pressure, temperature and moisture to create a fibrous structure.

The result? A plant-based matrix that mimics animal muscle—ready to cook, marinate, or infuse with flavour.

Controlling each variable allows us to adjust the texture, juiciness and appearance according to the final use.

Which Raw Materials Do We Use to Achieve Fibrosity?

Not all proteins behave the same in high-moisture extrusion.
At Sanygran, we work with specific blends to deliver different textures depending on client needs:

• Soy flour: widely used for its ability to form long, defined fibres.
• Soy and pea flour blend: offers a good balance of bite and juiciness.
• Brewer’s spent grain: a sustainable alternative that contributes protein and good texture (more information).
• Oats: ideal for a softer, smoother texture, perfect for certain consumer groups or categories.

Thanks to this flexibility, we adapt recipes to suit Retail, Foodservice or Industrial applications, delivering a consistent sensory experience that aligns with each brand.

Temperature, Pressure and Shear: The Trio Behind Texture

During extrusion, the protein mix reaches temperatures between 140 and 180°C under controlled pressure.

This triggers denaturation and realignment of proteins, which then form aligned fibres.

The higher the pressure and shear, the more defined the fibres—and the more they resemble animal muscle.

Technology with purpose

High moisture extrusion doesn’t just mimic meat — it enables the design of unique products with their own identity.

Why Moisture Matters More Than You Think

Moisture is everything here. The right moisture content (typically 40–80%) allows for:

• A juicier structure
• Lower risk of dryness or crumbliness
• Better absorption of sauces and marinades

But too much moisture can cause spongy or unstable textures.
That’s why we fine-tune the moisture level depending on the raw materials, format and end use.

Why High-Moisture Extrusion Creates Fibrous Texture

What makes this technology stand out is its ability to replicate animal muscle structure on a microscopic level.

This is thanks to shear force and controlled thermal processing. Once extruded, the product is rapidly cooled, forming protein layers that solidify into aligned fibres.

This stratification recreates the structure of real meat.

At Sanygran, we control this process to offer a variety of formats:

• Strips
• Chunks
• Pulled-style fibres
• Cubes
• Shavings
• Flakes

Impact on Nutrition and Flavour

In addition to mimicking meat texture, high-moisture extrusion also affects the nutritional value and sensory profile of plant-based products.

Its precise control helps to preserve ingredient quality while enhancing mouthfeel and flavour.

Enhanced Flavour Absorption

One of the most appreciated features is the ability to soak up marinades, seasonings and sauces, thanks to:

• A fibrous, porous structure
• A plant-based matrix that retains liquid
• The option to add flavour directly in-mass or post-extrusion

At Sanygran, we offer a wide range of flavour profiles—from chicken or beef to kebab, plant-based tuna or vegan salmon.

Retention of Essential Nutrients

High-moisture extrusion allows for gentler cooking, which helps preserve:

• Essential amino acids
• Heat-sensitive vitamins

The result is a product with a more complete nutritional profile, aligned with the expectations of conscious consumers.

Ready to Transform Your Product Line?

If you’re looking for a manufacturer with real expertise in high-moisture extrusion and the ability to develop customised solutions, we’re here to help.

At Sanygran, we offer a wide portfolio of plant-based solutions, with formats tailored to your brand and distribution channel—plus the option to develop unique flavours.

📞 +34 948 488 501
📩 info@sanygran.com

Let’s take your next innovation to the next level.

Are you looking for a reliable plant-based beef supplier, offering continuous supply, formats tailored to different channels, and a product with a powerful story behind it?
Whether you operate in Retail, Foodservice or Industry, here’s how to integrate a plant-based beef alternative that meets current demand—without added complexity.

Ready to offer responsible alternatives on your menu or product line?

Consumer habits are changing: more and more people are demanding plant-based options—without sacrificing taste, texture or culinary experience.
Having a high-quality vegan beef product in your range is a smart way to modernise your offer, attract new audiences and stand out with a delicious, responsible product.

And best of all? It has a story to tell.
Imagine featuring a “plant-based beef stew with a story” on your menu.
Whether it’s your range, your menu or your brand—you can inspire.

A real alternative for conscious consumers

Today’s consumers are more value-driven than ever. They care about animal welfare, sustainability, and a more balanced diet.

Offering a vegan or vegetarian beef option allows you to connect with these values, build a conscious brand image, and expand your customer base.

Culinary versatility for brands and professionals

Our plant-based beef alternative is just as versatile as it is flavourful:

• Perfect for ready meals, stews, tacos, wraps or braised dishes.
• Its dark colour and firm texture make it highly similar to traditional beef.
• Suitable for both classic recipes and modern creations with a strong narrative.
• Available in two convenient formats:
  • Frozen in bulk, ideal for professional kitchens or industrial processing.
  • Chilled in retail-ready trays, perfect for consumer shelves. Available under your own brand or private label (MDD).

Why choose us as your plant-based beef supplier?

As a Spanish manufacturer of plant-based beef, we combine cutting-edge technology with a strong commitment to upcycling food industry by-products.
If you’re looking for bulk plant-based beef, or a flexible solution that fits your brand positioning, we’re here to help you take the next step—smoothly and profitably.

Our range also includes more solutions developed under the same concept, such as a plant-based beef burger, also made with our signature upcycled brewer’s spent grain.
And that’s just the beginning—our extensive portfolio covers a wide array of plant-based products for different segments and categories, designed to meet evolving market needs.

Our ingredients make the difference

At the heart of our recipe is brewer’s spent grain—a by-product rich in high-quality plant protein.
Once considered a waste ingredient, it’s now the core of a nutritious, flavourful, and functional product with a strong sustainability story.

Its natural colour, flavour and texture closely resemble traditional beef—without the need for artificial colourants or additives.

Sustainable and responsible production

We transform this upcycled ingredient through high moisture extrusion (HME) technology, creating a juicy, fibrous and meat-like texture with an authentic dark colour—true to beef’s appearance and mouthfeel.

This allows us to:

• Add value to underused ingredients
• Reduce food waste
• Lower the environmental impact of production
• Inspire circular and more respectful consumption patterns

The result is a nutrient-rich, flavourful product with a story—ideal for brands that want to stand out and for chefs looking to surprise.

End-to-end commercial and technical support

We know it takes more than a great product to succeed. That’s why we also offer:

• Recipe development support
• Staff training and sales materials
• Adaptation for private label (MDD)
• Full logistics and regulatory compliance support

The market no longer demands just any plant-based alternative—it demands products with purpose.
As your trusted plant-based beef supplier, we help you bring this solution to your business—backed by expertise, service and long-term vision.

Plant-based burgers have become the most commercially successful plant-based solution on the market. In 2023 and 2024, they were the best-selling product in the plant-based sector, with nearly 20 million units sold per year.

If you’re looking for a plant-based burger supplier that offers quality, industrial capacity, and the flexibility to adapt to your brand, this article explains how we can help you develop your own line of 100% plant-based, vegetarian, or meat-style burgers.

Your Vegan Burger Supplier for Emerging Market Niches

The plant-based market continues to grow, and burgers remain the top sellers. Whether you’re in retail, HORECA, or the industrial channel, you need a solution that allows you to launch or scale a product with strong consumer acceptance.

At Sanygran, we develop plant-based burgers in bulk or retail format, with custom recipes and industrial processes that ensure efficient, flexible, and reliable production.

We can produce a wide range of burgers: from vegetable-flavoured versions (100% plant-based or vegetarian with cheese) to meat-style analogues with beef, chicken, or spinach-chicken flavours.

Production formats include: standard 80 g burgers, mini burgers, or 100 g meat-style versions, breaded or unbreaded. We work with both certified organic (CCPAE, EU Ecolabel) and conventional ingredients.

We also offer different presentations: flow-wrapped chilled packs with sleeve (retail), or frozen burgers in bulk cardboard boxes, ready for foodservice use.

Quality and Consistency: Our Commitment in Every Burger

Quality is not just about ingredients — it’s about maintaining consistency across batches. In industrial burger production, ensuring the same texture, flavour, and size in each unit is essential for a consistent end-user experience.

Tailored Solutions: Customisation for Your Brand and Needs

Every client is different — and every burger can be too. As a plant-based burger supplier, we tailor our products to your needs:

• Burger type: plant-based, vegetarian, organic or conventional
• Size: 80 g, 100 g or mini (50 g)
• Recipe: vegetable-flavoured or meat-style (beef, chicken, spinach-chicken…)
• Finish: breaded or unbreaded
• Packaging: chilled flowpack or frozen bulk box
• Labelling and adaptations by country or channel

Whether you’re developing a private label, launching a new menu, or expanding a retail category, we’ll help you shape the product you need.

Efficiency and Supply Capacity for Large-Scale Orders

As a Spanish plant-based burger company, we’re equipped to manage the wholesale distribution of plant-based burgers with reliability and continuity. Our production model is designed to offer a continuous supply of plant-based burgers, with fast lead times and the flexibility to handle large orders or seasonal campaigns.

Manufacturing in Spain gives us the agility, traceability, and direct communication to make the process smooth from start to finish.

Why Choose Sanygran’s Plant-Based Burgers? A Tailored Solution for Your Production

• Custom development and manufacturing of vegan or vegetarian burgers for your target market
• Industrial capacity for large volumes
• Flexibility in recipes, formats, and finishes
• Bulk plant-based burgers for foodservice or distribution
• Optional organic certification: CCPAE and EU Ecolabel
• Private label production available
• Local, sustainable, and efficient manufacturing

Looking for a plant-based solution with proven commercial success? Burgers are a sales driver in the sector and a versatile product that performs well across multiple channels.

Choosing a reliable plant-based chicken supplier with industrial capacity is key to meeting the evolving demands of today’s market. Food companies need solutions that ensure quality, supply continuity, and customisation capabilities for their brands.

In this article, we explain why plant-based chicken has become a strategic investment, what to consider when selecting a manufacturer, and how Sanygran can help you scale your production with confidence.

Why plant-based chicken is a strategic solution for food businesses

Plant-based chicken, also known as vegan chicken, has emerged as an innovative solution in the food industry. It not only responds to the rise of conscious consumption but also offers clear advantages from an industrial perspective.

This type of product contributes to improved food safety by reducing the risk of zoonotic diseases and cross-contamination. In addition, as an alternative protein, it enables brands to stand out and connect with fast-growing market segments — from flexitarian consumers to those following a 100% plant-based diet.

According to a report by the Good Food Institute, global sales of plant-based chicken-style products grew by 15% year-on-year, reflecting a structural shift in consumer habits and reinforcing the move towards more sustainable food models.

Key criteria for choosing a vegan chicken supplier

When selecting a plant-based chicken supplier, several factors make a real difference:

Scalability

Partnering with a Spanish vegan chicken company that can scale production to meet demand is essential to support your growth, both in domestic and international markets.

Transparency and trusted certifications

In today’s market, consumer trust is crucial. Working with a supplier that ensures clear labelling and meets international standards — such as IFS, ISO 22000, or V-Label — is key to guaranteeing quality and opening doors to more retail and foodservice channels.

Logistics capability

A continuous supply of plant-based chicken is vital to avoid stockouts and ensure operational stability. An experienced supplier should offer efficient logistics that meet deadlines and optimise costs.

Industrial adaptability

Every customer has unique production needs. At Sanygran, we offer a range of industrial formats — from bulk frozen boxes of plant-based chicken, ideal for the HORECA channel or further processing, to refrigerated ready-to-eat options in trays, perfect for retail.

We also customise texture, cut, and flavour profile to suit the end application. This technical flexibility allows for tailored solutions that integrate seamlessly into any production line.

Manufacturing process: technology and sustainability in plant-based chicken

Producing high-quality plant-based chicken requires innovation, expertise, and a genuine commitment to sustainability.

At Sanygran, we use dry and wet extrusion technologies to create fibrous, juicy structures that closely resemble conventional chicken. These methods ensure nutritionally rich products with excellent texture, adaptable to a wide range of industrial applications.

We follow a transparent supply chain policy, using non-GMO ingredients, reducing artificial additives, and aiming for clean label formulas whenever possible.

Our bulk plant-based chicken is produced efficiently and at scale, aligned with today’s consumer expectations: cleaner, more sustainable products that respect both health and the environment.

Sanygran Vegan Chicken: scalability and sustainability for your production line

If you’re looking for a Spanish vegan chicken manufacturer that offers wholesale supply, ongoing availability, and the ability to develop tailored products, Sanygran is your trusted industrial partner.

We produce bulk plant-based chicken designed for multiple applications and can adapt both nutritional and organoleptic profiles to meet your client’s needs.

We work with private labels, distributors, and large retail chains, supporting them from product development to launch. Our industrial capabilities, technical flexibility, and commitment to sustainability position us as one of the leading suppliers in the plant-based sector across Spain and Southern Europe.

Looking to launch your own vegan chicken line or reformulate your current range with more sustainable, competitive products?

Tell us about your project — we’re here to help make it a reality.

Are you looking for a reliable supplier of organic hummus offering certified quality, consistent supply, and packaging options tailored to the food industry? In this article, we explain why Sanygran is your ideal partner for sourcing organic hummus for industrial applications. We cover its advantages as a food ingredient, how to select the right supplier, and the wide range of possible applications within your production lines.

Benefits of Organic Vegan Hummus as an Industrial Ingredient

Organic hummus has become a functional, sustainable, and versatile ingredient across various food sectors, particularly in vegan, clean-label, and ready-to-eat categories.

Functional Versatility in Food Formulations

Thanks to its smooth texture, mild flavour, and 100% plant-based composition, organic hummus is suitable for a wide variety of industrial uses, including:

• Base for customisable sauces and dips
• Filling for baked or chilled snacks
• Plant-based blend for wraps and ready meals
• Ingredient compatible with vegan and clean-label diets

Alignment with Market Trends

Demand for organic products continues to grow. More and more consumers are seeking foods that are not only healthy, but also ethical and sustainable. Organic hummus responds directly to these consumer expectations:

• Made with certified organic ingredients
• Perceived as a natural food, free from unnecessary additives
• Aligns with plant-based and ethical diets, especially popular among younger generations
• For food brands, incorporating organic hummus is a clear way to tap into current trends and reinforce a responsible brand image.

How to Choose a Vegan Organic Hummus Supplier for Your Business

Selecting the right organic hummus supplier is critical in terms of product quality, food safety, and the ability to meet industrial demands.

Full Traceability and Regulatory Compliance
A reliable supplier must guarantee complete traceability from raw materials to the finished product.

In the case of organic hummus, this includes:

• Exclusive use of certified organic ingredients (EU Organic Leaf and CCPAE)
• GMO-free processes
• Compliance with EU standards for vegan and organic production
• Quality systems aligned with certifications such as IFS or BRC

Industrial Volumes and Flexible Packaging Options

Sanygran currently supplies organic hummus in 240 g chilled tubs, ideal for private label projects and retail brands. However, with sufficient volume, we can adapt to industrial or bulk packaging formats to meet the needs of large-scale production lines.

Technical Support for Integration in Production Processes

Beyond continuous supply, an industrial supplier should also provide technical support. At Sanygran, we assist our clients with:

• Adjusting texture or density depending on the final application
• Combining hummus with other ingredients in complex formulations
• Optimising costs without compromising quality

Our technical team collaborates directly with each client’s R&D department to ensure successful integration into their production systems.

Industrial Applications of Organic Vegan Hummus

Hummus has become a strategic ingredient across multiple food categories. Here are some of the most relevant applications:

Sauces and Dips for the Mass Market

Hummus remains a high-performing product on supermarket shelves, especially when presented in distinctive flavours. At Sanygran, we produce:

• Traditional organic hummus
• Organic hummus with black olives
• Organic hummus with escalivada (roasted vegetables)
• Organic hummus with aubergine
• Organic hummus with walnuts and rosemary

These varieties can be marketed as-is or used as a base for new recipes tailored to specific market needs.

Functional Base for Plant-Based Snacks or Protein Bars

Thanks to its creamy texture and plant-based protein content, organic hummus can be used as a functional base in healthy snacks or even bars—enhancing the nutritional profile without introducing processed additives.

Strategic Ingredient in Ready Meals and Functional Foods

Organic hummus offers more than just flavour and texture—it plays a functional role in the development of ready meals for both retail and foodservice.

In addition to being a filling, it can act as a binding agent or protein base in recipes that require chilled stability and clean labels.

Use cases include:

• Vegetable layers in lasagnes
• Premium element in chilled ready-to-eat meals
• Component of high-protein, high-fibre plant-based dishes

Its organoleptic profile and shelf life make it a valuable ally in developing ready-to-consume, plant-based alternatives, with the added benefit of being organic and locally produced.

Why Sanygran is Your Strategic Partner for Organic Vegan Hummus

At Sanygran, we are not only an organic hummus manufacturer based in Spain, but also an industrial partner committed to innovation and responsible supply of plant-based solutions.

We work both under our own brand and with private label projects, offering:

Certified products (CCPAE, EU Organic Leaf)
Scalable production capacity
Customised solutions for each client
Technical advice and process support
Chilled organic hummus with extended shelf life
Development of custom flavours under minimum order quantities

Why Choose Sanygran’s Organic Hummus? A Tailored Solution for Your Production

Our organic hummus meets the highest quality standards and is designed for efficient integration into industrial food lines. With a flexible approach, specialised technical support, and a clear B2B focus, Sanygran provides:

• Continuous supply of organic hummus
• Wholesale solutions for the food industry
• Ability to develop bulk or industrial formats with volume
• Experience as a supplier for private label and retail brands
• Commitment to sustainability and the future of food
• If you’re looking for a reliable partner in the organic vegan hummus category, we’re ready to support your innovation and growth.