Pea starch is becoming an increasingly valued ingredient in the food industry, thanks to its functional properties and healthy profile. Naturally gluten-free, additive-free and with a low environmental impact, it’s ideal for cleaner, more versatile formulations.

The pea starch supplied by Alimentos Sanygran is produced in Spain from locally grown crops, using a dry, sustainable process that reduces both water and energy consumption.

Key Nutritional Benefits of Pea Starch

Unlike modified starches, our pea starch is obtained through a clean and sustainable process—no chemicals, no water, and no additives. Its nutritional value also makes it highly appealing for products targeting health-conscious consumers.

Low Glycaemic Index and Sustained Energy Release

Thanks to its high amylose content, pea starch enables a slow release of glucose. This helps maintain stable energy levels over time, making it especially useful for active lifestyles and low-GI product formulations.

Allergen-Free and Suitable for Vegan Diets

This ingredient is naturally free from gluten, soy, and nuts—making it a safe option for consumers with dietary restrictions. As a plant-based product, it is also well suited to vegan or vegetarian diets, with no need for complex labelling.

Free from Preservatives and Artificial Additives

The pea starch we offer is produced by air classification, a dry separation method that requires no water or additives. This means that the result is a clean starch, with no artificial preservatives or added components.

Applications of Pea Starch in Processed Foods

Pea starch adapts to a wide range of uses in the food industry. Whether as a functional base or a substitute for other ingredients, it adds value across various product categories.

Use in Gluten-Free Products

With its unique technical and nutritional profile, it plays a key role in the development of gluten-free products such as breads, doughs, pastas and desserts. It enhances structure and texture without the need for modified ingredients.

Improving Texture in Processed Foods

In formulations that require consistency, elasticity or volume, this starch acts as a natural texturiser and stabiliser. It adds body to products such as dehydrated soups, instant blends, extruded snacks and coated foods.

A Role in Plant-Based Meat and Dairy Alternatives

In products like plant-based burgers, nuggets, yoghurts and other alternatives, pea starch helps replicate the structure and mouthfeel of meat and dairy. It improves water retention, juiciness and texture.

Functional Properties of Pea Starch in Food Manufacturing

Beyond its nutritional profile, this ingredient stands out for its technical functionality:

• Acts as a thickener, stabiliser and texturiser
• Thermally resistant: retains its properties after cooking or freezing
• Stable in demanding industrial processes such as extrusion or pasteurisation

Thanks to its local origin and the absence of chemical modification, it offers a natural alternative to modified starches like E1422—helping reduce costs and simplify product labelling.

Interested in a Sample or Custom Quotation?

At Alimentos Sanygran, we make it easy for you to introduce this ingredient into your product line.

• If you are a manufacturer, retailer or currently developing a new product, you can request a free sample to test our pea starch in your formulations.
• We offer custom quotes based on volume and application.

Get in touch with us: 📞 +34 948 488 501 | 📩 info@sanygran.com

Having access to a continuous supply of pea starch can help you improve the efficiency of your processes and formulate healthier, more functional, and sustainable products. Our bulk pea starch is a natural, versatile solution aligned with current market demands: clean label, gluten-free, non-GMO, and low environmental impact.

What is pea starch and why is it booming in the food industry?

Pea starch is a functional ingredient naturally extracted through a dry fractioning process, without water, additives, or chemicals. This method preserves the natural properties of the ingredient and significantly reduces energy consumption and environmental impact.

With a high amylose content, pea starch is ideal for replacing chemically modified starches (such as E1422), allowing cost reduction and simpler labelling. Additionally, it is naturally high in fibre, low in fat, gluten-free, and suitable for a wide range of industrial applications.

Why choose us as your wholesale pea starch supplier?

Experience as a wholesaler of natural ingredients

As a Spanish pea starch company, we have developed the first plant in Spain capable of producing starch and pea concentrate through dry separation. This allows us to offer a local, efficient solution aligned with new sustainability demands.

Quality assurance and food certifications

Thanks to our clean, additive-free process, we deliver a food-grade ingredient with great stability and traceability. Our starch meets the strictest requirements for both conventional and functional applications.

Fast delivery and volumes adapted to your business

We have a production capacity of up to 35,000 tonnes per year, allowing us to guarantee a continuous supply of bulk pea starch, whether for pilot projects or large productions.

Advantages of pea starch over other types of starches

• High amylose content: allows replacing modified starches like E1422.
• Clean label: no additives, no water, and no chemicals in its process. Perfect for clean formulations and short labels.
• High in fibre and low in fat.
• Gluten-free and non-GMO, suitable for sensitive audiences.
• Low glycaemic index: useful in healthy formulations.
• Low water and carbon footprint, thanks to the dry extraction method.
• Functional in both cold and hot, with good stability in thermal processes.

Who we supply: sectors that trust our pea starch

Our pea starch adapts to multiple categories, including:

• Extruded snacks
• Pasta and noodles
• Bakery products
• Sauces, creams, and soups
• Batters and doughs
• Animal protein substitutes
• Plant-based or hybrid formulas

Thanks to its functionality and versatility, it is ideal for allergen-free reformulations or reducing artificial ingredients in labels.

How to buy wholesale pea starch from us?

Contact us for a no-obligation quote

We analyse your case and help you find the most efficient solution for your production line.

Delivery times and transport options for large volumes

We offer bulk pea starch with flexible logistics adapted to the needs of national and international manufacturers.

Free technical advice to incorporate pea starch into your process

Our technical team is available to help you get the most out of the ingredient, whether in extruded products, dry mixes, or ready-to-eat formulations.

Looking for a functional, stable, and sustainable source for your products? Write to us and we will help you incorporate pea starch into your value chain. 📞 +34 948 488 501 | 📩 info@sanygran.com

“What is textured soy protein?” is one of the most frequently asked questions when discussing plant-based ingredients rich in protein and easy to transform.

Textured soy protein is a versatile, dry, and protein-rich ingredient used to create plant-based products like burgers, meatballs, or sauces. It is also known as soy meat due to its fibrous appearance and its ability to mimic the texture of animal meat.

In this article, we explain how it is made, how to prepare textured soy protein, and why it could be an excellent option for your next recipes.

How to Prepare Textured Soy Protein

“How to prepare textured soy protein” is a common query, as it’s still a relatively unknown ingredient. Many people are unaware that it requires prior hydration before being incorporated into any recipe.

However, it is a standard ingredient in the food industry for making plant-based meatballs, veggie burgers, plant-based Bolognese sauces, or ready meal fillings.

Moreover, it easily absorbs marinades, broths, and seasonings, providing great potential for customisation to match different organoleptic profiles.

How to Make Textured Soy Protein and Enjoy It to the Fullest

If you’re wondering how to make textured soy protein to use as a plant-based base, here’s the usual process in 4 simple steps:

1. Rehydration: Add hot water in a 1:2 ratio. Let it hydrate for 15-20 minutes.
2. Draining and Pressing: Once hydrated, drain and lightly press it to remove excess water. This helps achieve a firmer, more consistent texture.
3. 💡 Tip: Rehydrate it in broth directly to help it absorb and retain more flavour.
4. Flavouring or Preprocessing: You can marinate it or mix it with seasonings. Its porous structure allows it to absorb flavours.
5. Final Application: It’s now ready to be used as an ingredient in fillings, meatballs, or veggie burgers…

This process can be adapted for industrial scale depending on the type of extruded soy used.

Benefits of Textured Soy Protein

If you’re developing meat-free products, reformulating recipes to improve their nutritional profile, or simply wish to add textured soy protein to your diet, here are some reasons why including it as an ingredient can make a difference:

• Source of plant-based protein, suitable for high-protein developments.
• High hydration capacity and flavour absorption.
• Can be stored at room temperature, ideal for long shelf-life products.
• Compatible with cooking, baking, or frying processes.
• Customisable flavour and texture, adaptable to multiple categories: refrigerated, frozen, or ambient dishes.
• Competitive cost compared to other plant-based protein sources.
• Can also be mixed with meat to reduce the percentage of animal-derived raw materials, maintaining juiciness and adding fibre. This helps reduce costs in meat formulations without losing nutritional value or texture.

What Are the Properties of Textured Soy Meat?

Commonly known as “textured soy meat”, it is made through an extrusion process from defatted soy flour. This gives it a fibrous structure, ideal for plant-based developments.

These are its main technical and functional properties:

• Chewy, fibrous texture similar to meat.
• Excellent liquid and marinade absorption capacity.
• High water retention, improving industrial performance.
• Can be combined with other ingredients like vegetables, legumes, or cereals.

Nutritional Value of Textured Soy Protein

Textured soy protein is characterised by its high plant-based protein and fibre content, making it an ideal ingredient for protein-rich formulations. Additionally, it is low in saturated fats, contains no cholesterol, and is suitable for vegan and vegetarian diets.

Depending on the type of extruded soy and the transformation process, it can offer an excellent nutritional profile, being useful in both plant-based products and flexitarian developments, also known as hybrid products.

Looking for a supplier of plant-based ingredients for your development? Contact us today to find out more!

The plant-based diet is gaining momentum thanks to its proven benefits for both health and the environment. In this article, we explore what plant-based foods are, why they’re worth including in your daily routine, and how to get started easily. Keep reading to discover everything you need to know.

What Are Plant-Based Foods?

Plant-based foods are those that come exclusively from plants. This includes fruits, vegetables, legumes, grains and more processed options like tofu or textured soy protein.

These foods are naturally rich in fibre, vitamins and minerals. As 100% plant-based ingredients, they are an ideal option for anyone looking to follow a more balanced and conscious diet.

Key Benefits of a Plant-Based Diet

Adopting a plant-based diet offers a wide range of health benefits. Here are some of the most relevant:

Supports Heart Health

Plant-based foods can help lower the risk of heart disease by reducing bad cholesterol and blood pressure.
This is due to their low saturated fat content and high antioxidant levels.

Source: (Harvard T.H. Chan School of Public Health, 2020).

Reduces the Risk of Chronic Diseases

Plant-based ingredients may help prevent conditions such as type 2 diabetes and certain types of cancer.

Their anti-inflammatory properties and ability to improve blood sugar regulation are key factors.

Source: (Journal of the American College of Cardiology, 2019).

Boosts Overall Nutrition

These foods are naturally high in essential nutrients like vitamins, minerals and dietary fibre, helping the body stay in balance.

Improves Digestion

The fibre content in plant-based foods supports healthy digestion and helps prevent constipation.

List of Common Plant-Based Foods

If you’re looking to include more plant-based ingredients in your meals, here’s a handy list of accessible, nutrient-rich options to try:

• Fruits: apples, bananas, strawberries, grapes
• Vegetables: spinach, carrots, broccoli, cucumbers
• Legumes: lentils, chickpeas, beans
• Whole grains: oats, quinoa, brown rice
• Nuts & seeds: almonds, walnuts, chia seeds
• Soy-based products: tofu, tempeh, soy milk
• Root vegetables: potatoes, sweet potatoes, yuca

Examples of Plant-Based Foods in Your Daily Diet

Looking for ideas to get started? Here are a few easy, delicious plant-based food options:

• Tofu: High in protein and versatile in many dishes. Explore our Obrador Sorribas range, including organic options.
• Hummus: A chickpea-based spread ideal as a dip or side. Try the Obrador Sorribas varieties, made with 100% plant-based ingredients.
• Plant-based burgers: A tasty and healthy alternative to meat. Discover Gozo’s original recipes, packed with real vegetables and bold flavours.
• Plant-based milks: Almond, soy or oat milk for those who avoid dairy.
• Green smoothies: Made with spinach, kale and fruit — perfect to start your day with energy.

Switching to a plant-based diet is a simple way to care for your health while helping the planet. It’s all about discovering new ways to eat well, with variety, balance and enjoyment.

Because eating better can be easy. And yes — delicious too.

What is Legumbreta? It’s a question many of our readers ask us, and one we often receive through our communication channels. That’s why, in this article, we’ll explain in more detail what Legumbreta is – a concept developed by Alimentos Sanygran under the Legumeat brand. This product is made using only three ingredients: soy flour, beans, and rice, designed to achieve a complete nutritional profile.

Specifically, Legumbreta is the smallest format within this product range and has an irregular, grain-like appearance. In addition to the version aimed at end consumers, it is also available in bulk format, making it a great option for the food industry and foodservice sector.

Benefits of Legumbreta

Legumbreta offers a wide range of benefits that make it an excellent choice for a healthy, balanced diet. Here are some of its key benefits:

• Culinary versatility: Thanks to its neutral flavour and meat-like texture, it’s ideal for plant-based recipes such as burgers, meatballs, and other vegan products.
• A natural and healthy option: Made with only three ingredients and no artificial additives, it is a 100% natural and wholesome food.
• Suitable for various diets: Perfect for vegans, vegetarians, coeliacs, and anyone looking to reduce their meat consumption.
• Industrial applications: It can be easily incorporated into industrial formulations as an ingredient in the production of plant-based burgers, vegan meatballs, and other meat alternatives.
• Provides high-quality plant protein: The combination of soy, beans, and rice delivers a complete source of plant-based protein, essential for muscle maintenance and development.

Key properties of Legumbreta

Legumbreta is not only tasty – it’s also packed with nutritional properties that support overall wellbeing. Here are some of its most important features:

• High in protein: Legumbreta is an excellent source of high-quality plant protein, ideal for those wanting to boost their protein intake without relying on animal products.
• Low in saturated fat: It contains less than 2% vegetable fats, making it a low-saturated-fat food and suitable for a healthy diet.
• Rich in fiber: With a high dietary fibre content, Legumbreta helps improve digestion and contributes to a feeling of fullness.
• No added sugars: Legumbreta contains no added sugars, only those naturally present in its ingredients, making it suitable for low-sugar diets.

Nutritional value of Legumbreta

The nutritional value of Legumbreta is another one of its strong points. It provides essential nutrients in the right amounts to support a balanced diet. Below are some of its most relevant nutritional values:

• Protein: Legumbreta offers 50g of protein per 100g of dehydrated product, making it a superb source of plant-based protein. For reference, the recommended daily protein intake varies depending on age, gender, and physical activity, but an average adult needs between 0.8g and 1g of protein per kilogram of body weight per day. This means that just 100g of Legumbreta can cover a large portion of your daily protein requirements.
• Fiber: With 16g of dietary fibre per 100g of product, Legumbreta is an excellent source of fibre. The recommended daily intake for adults is around 25–30g, so a portion of Legumbreta can help you meet a significant part of that target.
• Low in fat: Containing less than 2% vegetable fat, Legumbreta is a low-fat food, making it suitable for those who wish to control their fat intake while maintaining a balanced diet.
• Very low in salt: The salt content in Legumbreta is extremely low, as it only comes from the naturally occurring sodium present in the ingredients, making it a healthy choice for those aiming to reduce their sodium consumption.

Thanks to these properties, Legumbreta is the perfect ally for anyone seeking a healthy and nutritious option, whether for daily consumption or large-scale food production. If we’ve piqued your interest and you’d like to buy legumbreta, you can do so right here via our website.

Textured vegetable protein is an ingredient derived from plant-based sources such as soy, pea, or wheat, subjected to an extrusion process that gives it a meat-like texture. This product has become a key alternative for the food industry, particularly in the development of plant-based solutions.

If you want to learn more about what vegetable protein is, don’t miss this article.

Nutritional Value of Textured Vegetable Proteins

Textured vegetable proteins can vary in their nutritional composition depending on the raw material used and the manufacturing process.
However, in general, they stand out for their high protein content and balanced nutritional profile. They typically contain between 45% and 75% protein, making them an excellent source of essential amino acids. In addition, they provide fibre, minerals like iron and calcium, and in some cases, may be fortified with vitamin B12. The fat content is low, making them a healthy option within plant-based diets.
According to studies published in scientific journals on nutrition and sustainable food such as the Journal of Food Science & Technology, textured vegetable proteins represent a viable and balanced alternative to meet protein needs in plant-based diets.

Benefits of Textured Vegetable Protein

High Protein Content and Balanced Nutritional Profile

Textured vegetable proteins provide a high amount of protein, comparable to animal sources. Furthermore, they contain essential amino acids in adequate proportions when combined with other plant sources, making them an ideal option for plant-based diets.

Low in Saturated Fat and Cholesterol-Free

Unlike meat, textured vegetable protein contains no cholesterol, and its saturated fat levels are minimal. This helps maintain healthy blood lipid levels and reduces the risk of cardiovascular diseases, according to the American Journal of Clinical Nutrition.

Environmental and Sustainable Benefit

The environmental impact of textured vegetable proteins is significantly lower compared to animal meat production. According to the Food and Agriculture Organization (FAO), their production requires less water, generates fewer carbon emissions, and contributes to a more sustainable food system.

Long Shelf Life and Easy Storage

Textured vegetable proteins are typically sold in dehydrated formats, allowing them to be stored for long periods without refrigeration. This makes them easy to use in various settings, from the food industry to home consumption.

Culinary Versatility and Absorption Capacity

Textured vegetable proteins have a porous structure that allows them to easily absorb liquids and flavours. This makes them ideal for creating products such as plant-based burgers, meatballs, stews, and meat substitutes with a texture similar to meat.

The Future of Textured Vegetable Protein

The textured vegetable protein industry is constantly evolving, driven by the growing demand for sustainable and healthy alternatives. Companies like Sanygran are actively investing in innovation in this sector.

Should You Invest in Textured Vegetable Protein?

Investing in textured vegetable proteins is a key opportunity. The global plant protein market is expanding rapidly, with it expected to reach $40.5 billion by 2025, according to Statista. This growth reflects the increasing demand for meat alternatives, driven by consumers seeking healthier, more sustainable, and affordable options. Additionally, the European plant protein market is projected to grow at a 7.3% compound annual growth rate (CAGR) from 2023 to 2030, according to a report from Grand View Research.

The push towards plant proteins also responds to the growing concern about climate change and sustainability. According to The Good Food Institute, 45% of global plant-based product consumers are interested in improving their diet in terms of sustainability. On the other hand, demand for textured vegetable proteins is expected to continue growing due to the diversification of products, now including options like snacks and ready-to-eat meals, adapted to the needs of more discerning consumers.

Moreover, the textured vegetable protein industry is diversifying, incorporating technologies such as wet extrusion to improve the texture and properties of products. Companies like Sanygran are actively investing in innovation, developing advanced solutions to meet market needs and align with global trends towards more environmentally responsible diets.

With a focus on sustainability and quality, textured vegetable proteins are positioned as one of the leading protein alternatives of the future, making investment in this sector crucial for businesses seeking to establish themselves in a growing market.

Plant-based protein comes from sources such as legumes, cereals, nuts, and vegetables. Unlike animal protein, it contains no cholesterol and is typically rich in fibre and antioxidants, making it an excellent option for those seeking a balanced and sustainable diet. Companies like Sanygran develop innovative products such as hummus, tofu, and plant-based burgers, offering protein-rich options for both the industry and for retail and food service.

Types of Plant-Based Proteins

Plant-based proteins come from different sources. In the following table, you can see the main types and some related products from Sanygran:

Legumes

Lentils, chickpeas, and peas are essential sources of plant-based proteins.

Grains

Quinoa, amaranth, and rice are rich in protein and other essential nutrients. Additionally, they provide fibre and important vitamins.

Nuts & seeds

Walnuts, chia, sunflower, and sesame provide protein and healthy fats. Regular consumption can supply energy and key nutrients such as antioxidants and essential fatty acids.

Soy-Based Products

Tofu and tempeh are versatile and nutritious sources of plant-based protein. Soy is one of the most complete sources of plant protein, containing all the essential amino acids.

Vegetables

Kale, spinach, broccoli, and other vegetables are also an excellent source of protein, though their concentration is not as high.

How is Plant-Based Protein Made?

Depending on the type of application (whether for food products or supplements), the method of extracting and processing these proteins can vary. Here is an overview of how plant-based proteins are extracted, with a focus on Sanygran’s activity:

1. Ingredient Selection

Yellow pea, a rich source of protein that is easy to digest and of high quality, is used.

2. Protein Extraction

The extracted protein undergoes a purification process to remove impurities and concentrate its protein content, resulting in high-quality protein.

3. Purification and Concentration

La proteína extraída se somete a un proceso de purificación para eliminar impurezas y concentrar su contenido proteico, obteniendo una proteína de alta calidad.

4. Texturisation

Once purified, the plant protein is textured to achieve the desired consistency. This step is crucial for creating products like plant-based burgers, nuggets, and other plant-based meat analogues, mimicking the texture of meat.

5. Product Formulation

Finally, the protein is mixed with other ingredients to form final products ready for consumption.

The Importance of Plant-Based Proteins

Plant-based proteins are essential for several reasons:

• Health Benefits: They help reduce the risk of heart disease, type 2 diabetes, and certain types of cancer.
• Lower Environmental Impact: Producing plant-based proteins has a smaller ecological footprint compared to animal proteins, as it requires fewer resources and generates less CO2 emissions.
• Digestibility: Plant-based proteins are easier to digest and absorb by the human body compared to animal-based proteins.
• Sustainability: Choosing plant-based proteins promotes a more sustainable and ethical food system, supporting agriculture that respects the environment.

Plant-Based Proteins vs Animal Proteins

Combining Plant-Based Protein Sources

Incorporating various plant-based protein sources into your diet is essential for ensuring a balanced intake of nutrients. For example:

• Legume + Whole Grain and Seeds → Warm lentil, quinoa, and pumpkin seed salad
• Legume + Nuts → Chickpea curry with cashew cream
• Legume + Plant-Based Dairy → Pea soup with soy yoghurt
• Plant-Based Dairy + Whole Grain and Seeds → Oat porridge with almond milk and chia
• Plant-Based Dairy + Nuts → Soy milk, banana, and walnut smoothie
• Nuts + Whole Grain and Seeds → Soy milk, banana, and walnut smoothie

Incorporating diverse plant-based protein sources into your diet is essential for ensuring a balanced intake of nutrients. Companies like Sanygran are leading the way, offering innovative solutions to facilitate this transition towards more sustainable eating.

In this article, we explain what food extrusion is, how a food extruder works, and what products can be made using this process.
At Sanygran, we use dry extrusion and wet extrusion to develop innovative extruded foods, such as textured vegetable proteins (TVP), extruded snacks, and functional flours. Thanks to our advanced technology, we achieve unique textures and enhance the nutritional value of extruded foods.

What is food extrusion?

Food extrusion is a process that transforms ingredients using heat, pressure, and moisture. It modifies the structure of raw materials, allowing the creation of products with new textures and functionalities.
This technique is widely used in the production of textured vegetable proteins (TVP), breakfast cereals, snacks, extruded flours, and animal feed, among others. Its impact on the food industry has been key to developing more sustainable and nutritious products.

The food extrusion process

The food extrusion process consists of several stages, where specialised food extrusion equipment ensures the quality and consistency of the final product.

Step 1: Ingredient mixing

Raw materials such as flours, vegetable proteins, and starches are carefully combined in precise proportions to ensure the quality of the extruded food.

Step 2: Heat and pressure application

The mixture is fed into a food extruder, where temperature and pressure modify its structure. This step improves digestibility and removes unwanted compounds.

Step 3: Shaping and texturisation

Depending on the type of food extrusion, the product passes through a die that determines its final shape and texture. This allows for the production of textured vegetable proteins, crispy cereals, and extruded snacks.

Which foods can be extruded?

Food extrusion is applied to various products to enhance their texture and functionality.

Textured vegetable proteins (TVP)

Through food extrusion, plant-based proteins are transformed into textures similar to meat, making them ideal for developing realistic and versatile plant-based products.

Breakfast cereals and extruded snacks

Thanks to food extrusion, cereals and snacks achieve their characteristic crispy texture and lightness, improving their appeal and shelf life.

Extruded flours

The food extrusion process enhances the solubility and digestibility of flours, making them more functional for bakery applications and specialised nutrition.

Your specialist food extrusion manufacturer

If you’re looking for a specialist food extrusion manufacturer, Sanygran provides both dry and wet extrusion technology to develop innovative plant-based products.

We tailor each product to market needs, ensuring:

• Custom textures → Unique and versatile product structures.
• Improved digestibility → Processes that enhance nutrient absorption.
• Lower environmental impact → Reduced water and energy consumption for a more sustainable production process.

Contact us to discover how food extrusion can add value to your business.

The plant-based product market is booming, with more consumers than ever seeking healthy, sustainable options that align with their ethical values. If you are considering entering this sector with your own product line, at Alimentos Sanygran we help you develop innovative solutions. But first, let’s take a closer look at what it means to be vegan and its impact on the food industry.

What Does Vegan Mean and What Is Its Impact?

Being vegan goes beyond food; it is a lifestyle that avoids the use of animal-derived products in all areas, from diet to fashion and cosmetics. This choice aims to reduce environmental impact and prevent animal suffering. Many people start to wonder what vegan means in the context of food.
In practical terms, a vegan diet excludes meat, dairy, eggs, and honey, opting instead for plant-based alternatives. According to The Vegan Society, this approach significantly contributes to reducing carbon emissions and promoting the responsible use of natural resources.

Vegan Products: Sustainable and Delicious Alternatives

When we talk about vegan products, we refer to foods made exclusively from plant-based ingredients. In our company, we manufacture a wide range of solutions, such as:

• Organic hummus, creamy and natural
• Organic tofu in various flavours
• Plant-based burgers with innovative textures and flavours
• Meat analogues that replicate the sensory experience of traditional meat
• Breaded products such as vegan nuggets, burgers, and vegetable croquettes

The Growing Demand for Plant-Based Foods

The consumption of vegan food is not just a trend but a rapidly growing global movement. Younger generations are seeking healthier and more sustainable alternatives, driving the demand for plant-based products. According to a report by Euromonitor, the vegan product market is expected to grow by 9% annually until 2027.
Our private label plant-based manufacturing model allows businesses to take advantage of this boom without the need to invest in infrastructure or R&D.

How to Launch Your Own Brand of Vegan Products

At Sanygran, we specialise in the production of custom plant-based solutions. If you are looking to develop your own line of vegan products under your brand, we offer:

• Recipe development and customisation
• Large-scale production with high-quality standards
• Packaging and labelling tailored to your branding
• Advice on market trends and regulations

The vegan market is expanding rapidly, and now is the perfect time to enter. If you want to launch your own plant-based product brand, we are here to help make it a reality. Contact us and discover how we can take your project to the next level.