Plant proteins do not function the same as meat and dairy proteins. They possess different functional properties in terms of water binding, gelation, foaming and emulsification. As such, it is often difficult to deliver the desired functional performance and flavor. Therefore, it is imperative to understand protein functionality and interactions and impact on processing parameters with hydrocolloids, starches and other ingredients.


Vegan Sausages
vegan hamburger
vegan nuggets
vegan hot dog
vegan deli meat

ICL’s ROVITARIS® portfolio made from plant-based protein ingredients provides texture, stability & great flavor profile for a variety of vegan food applications. We’re constantly developing new and optimized food products that align with food trends and address current gaps in the marketplace.

The BEKAPLUS® DV-Line is our solution for vegan pizza toppings, spreads, blocks, slices and shreddable cheese alternatives. Made with plant-based protein ingredients, it helps to bind and improve consistency with the cheese-like texture that consumers are seeking.

We have several proprietary technologies that enable development of a wide range of textures. We have options for fibrous and emulsified texture as well as textured vegetable protein to add “meatiness” and bind. Our ever-evolving portfolio of options brings customers inspired innovation delivering unique and novel food applications.

Vegan, vegetarian, flexitarian Applications:

  • Meat Alternatives (Burgers, Hot Dogs, Deli Meats, Nuggets and Fish Sticks)
  • Cheeses
  • Dips
  • Sauces
  • Plant-Based Milks and Creamers

Key trends:

  • Vegan / Vegetarian / Flexitarian Diets
  • Free-from
  • Alternative Proteins
  • Health & Wellness
  • Convenience
  • Environmental Responsibility

Troubleshooting Capabilities:

  • Mouthfeel
  • Taste
  • Color
  • Freeze/thaw
  • Stability

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