Heliaflor® applications Oils, fats, proteins & functional ingredients

From baked goods to meat alternatives and shakes – these are the areas in which manufacturers use Heliaflor® in practice.

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Recommended Protein Food Fitness & sports nutrition Plant-based proteins • Flours • Extrudates

Recommended Protein Food

Fitness & sports nutrition

Plant-based proteins • Flours • Extrudates

Classification Sports nutrition and high-protein foods place particular demands on protein content, solubility, texture and sensory properties. Depending on the product concept, raw materials must fulfil different functions to achieve the desired nutritional values, processing properties and product characteristics. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of protein powders, shakes, bars, snacks and other high-protein foods. By combining different protein sources, formulations can be precisely matched to the requirements of different target groups and applications. From classic protein products to innovative plant-based concepts, the raw materials used enable the development of differentiated formulations with adapted protein content, individual texture and a characteristic flavour profile.

Benefits

Plant-based protein sources for developing high-protein formulations
Adapting protein content to different product concepts and target groups
Combining different protein sources to shape composition and product properties
Supporting texture and mouthfeel in shakes, bars and other protein products
Developing plant-based alternatives to classic sports nutrition products
Adapting sensory properties and formulation profile to different applications
Use in protein powders, shakes, bars and other functional foods

Product groups Plant-based proteins & flours Heliaflor® Fats & oils

Matching products Heliaflor® 55, organic Linseed Oil, cold-pressed, organic (food grade) MCT Oil, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Faba Bean Protein Concentrate, organic Almond Protein 50, organic Pea Protein 80, organic Pumpkin Seed Protein 60, unroasted, organic Pumpkin Seed Protein 60, organic

Dairy Alternatives Food Plant-based dairy alternatives Plant-Based Proteins • Oils & Fats • Binders

Dairy Alternatives Food

Plant-based dairy alternatives

Plant-Based Proteins • Oils & Fats • Binders

Classification Plant-based dairy alternatives are among the most technologically demanding product categories in the field of alternative proteins. Depending on the application, properties such as creaminess, spreadability, firmness or mouthfeel have to be built up specifically and matched to the respective product category. For this purpose, AOT offers selected plant-based proteins, fats and other functional ingredients for the development of dairy alternatives, plant-based spreads and creamy applications. By combining different raw material groups, formulations can be tailored specifically to the desired product properties and areas of application. From spreadable fresh alternatives to sliceable or innovative plant-based concepts, these raw materials enable the development of differentiated formulations with a suitable texture, balanced mouthfeel and characteristic product profile.

Benefits

Shaping creaminess and mouthfeel in plant-based formulations
Adapting firmness and structure for applications from spreadable to sliceable
Plant-based proteins and fats for developing product-specific textures
Developing different product profiles, from fresh spreadable alternatives to firm, sliceable concepts
Supporting a homogeneous and stable product structure depending on the application
Adapting sensory properties to different product categories
Combining different raw material groups for individual dairy alternative concepts

Product groups Plant-based proteins & flours Fats & oils Heliaflor®

Matching products Heliaflor® 45, organic Heliaflor® 55, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic Coconut Oil, virgin, organic (food grade) Sunflower Oil HO (high oleic), refined, organic (food grade) Shea Butter, refined, organic (food grade) AOT Binder Performance, organic

Recommended Cereals Food Muesli & breakfast cereals Extrudates • Cereals • Plant-Based Proteins • Flours

Recommended Cereals Food

Muesli & breakfast cereals

Extrudates • Cereals • Plant-Based Proteins • Flours

Classification Crunchiness, bite and a balanced formulation define the character of modern mueslis, cereals and toppings. Alongside flavour and texture, high-protein breakfast concepts and differentiated product formulations are becoming increasingly important. For this purpose, AOT offers selected plant-based proteins, flours and extrudates for the development of modern breakfast products. Different raw material combinations allow texture, composition and sensory properties to be designed specifically for a wide range of product concepts. From classic muesli mixes and high-protein cereals to innovative topping solutions, these raw materials support the development of differentiated products with a distinctive product profile.

Benefits

Plant-based proteins enable the development of high-protein breakfast products
Extrudates provide additional crunch, bite and visual differentiation
Different particle sizes and raw material forms create a wide variety of texture concepts
Protein flours support the targeted adjustment of the formulation’s composition
Designing crunchy, firm-to-the-bite or multi-layered product structures
Combining different raw materials for individual muesli, cereal and topping concepts
Developing differentiated breakfast products for different target groups and market segments

Product groups Plant-based proteins & flours Heliaflor®

Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic

Pasta Food Pasta & noodles Plant-Based Proteins • Flours

Pasta Food

Pasta & noodles

Plant-Based Proteins • Flours

Classification The quality of pasta and noodles is largely determined by bite, cooking behaviour and product structure. At the same time, demand is rising for high-protein, plant-based and gluten-free alternatives that meet the requirements of today’s consumers. For this purpose, AOT offers selected plant-based proteins and flours for the development of classic and innovative pasta concepts. Depending on the raw material combination, composition, texture and technological properties can be adapted specifically to the requirements of the respective application. From traditional pasta products to high-protein or gluten-free alternatives, these raw materials support the development of differentiated formulations with a characteristic bite and distinctive product profile.

Benefits

Plant-based proteins enable the development of high-protein pasta
Protein flours offer additional options for formulation and composition
Adapting bite and texture to different product requirements
Supporting a stable product structure during processing and preparation
Developing plant-based and gluten-free alternatives to classic pasta
Combining different protein sources for differentiated product profiles
Targeted design of sensory and product properties depending on the application

Product groups Plant-based proteins & flours Heliaflor®

Matching products Heliaflor® 55, organic Heliaflor® 45, organic Faba Bean Protein Concentrate, organic Pea Protein 80, organic

Recommended Snack Food Bars & snacks Plant-based proteins • Extrudates • Cereals • Oils & fats

Recommended Snack Food

Bars & snacks

Plant-based proteins • Extrudates • Cereals • Oils & fats

Classification Today, protein bars, snack bites and functional snacks need to deliver far more than just nutrients. Texture, bite, sensory properties and consistent product quality throughout the entire shelf life are decisive for product success. AOT supports the development of modern bar, snack bite and cereal concepts with selected plant-based proteins, flours and extrudates. The different raw materials allow targeted design of structure, crunch, consistency and composition, creating scope for differentiated product concepts. Whether protein bars, snack bites, cereal clusters or other innovative snack products: by choosing suitable raw materials, formulations can be precisely matched to the requirements of different target groups and application concepts.

Benefits

Plant-based proteins for developing high-protein snack and bar concepts
Extrudates provide additional crunch, bite and a differentiated product structure
Creating different texture profiles from soft to crunchy
Adapting protein content to the requirements of different product concepts
Combining different raw material forms for multi-layered and structured products
Developing characteristic sensory profiles for differentiated snack concepts
Supporting innovative formulations for bars, snack bites and cereal clusters

Product groups Plant-based proteins & flours Fats & oils Heliaflor®

Matching products Heliaflor® 55, organic Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic Heliaflor® Cereal Schoko, organic Coconut Oil, virgin, organic (food grade)

Recommended Bakery Food Doughs & bakery products Plant-based proteins • Flours • Oils & fats • Binders

Recommended Bakery Food

Doughs & bakery products

Plant-based proteins • Flours • Oils & fats • Binders

Classification From classic bread to high-protein speciality recipes, baked goods place a wide range of demands on dough handling, structure and texture. Even small changes in the choice of raw materials can have a significant influence on processing, baking behaviour and the properties of the end product. For this purpose, AOT offers selected plant-based proteins, flours and other functional ingredients for the development of classic, high-protein and gluten-free baked goods. By specifically combining different raw material groups, formulations can be adapted to the requirements of different baked goods categories and manufacturing processes. From bread and rolls to fine pastries and innovative protein baked goods, the raw materials used support the development of differentiated concepts with a tailored texture, characteristic sensory properties and an individual formulation.

Benefits

Plant-based proteins for developing high-protein breads and baked goods
Support for water binding to adjust dough properties and product texture
Shaping crumb, structure and texture according to the application
Plant-based flours for gluten-free and alternative formulation concepts
Adapting baking properties and processing to different product requirements
Developing specific flavour and texture profiles for different baked goods categories
Combining functional raw materials for differentiated bread, pastry and speciality bakery concepts

Product groups Plant-based proteins & flours Fats & oils Heliaflor®

Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic (food grade) Sunflower Oil LO (low oleic), refined, organic (food grade) Heliaflor® 45, organic

Recommended Meat Alternatives Food Plant-based meat alternatives Plant-Based Proteins • Extrudates • Binders • Oils & Fats

Recommended Meat Alternatives Food

Plant-based meat alternatives

Plant-Based Proteins • Extrudates • Binders • Oils & Fats

Classification The development of plant-based meat alternatives is one of the most technologically demanding areas of modern food development. Depending on the product concept, the focus is on building structure, fibrousness, water binding, bite and a balanced savoury sensory profile. For this purpose, AOT offers selected plant-based proteins, extrudates and functional ingredients for the development of burgers, mince alternatives, nuggets, strips and other plant-based convenience products. By combining different raw material groups, formulations can be tailored specifically to different manufacturing processes and the desired product properties. From classic meat alternatives to applications in high-moisture extrusion, these raw materials enable the development of differentiated products with a characteristic structure and meat-like texture.

Benefits

Building meat-like structures using plant-based proteins and extrudates
Shaping fibrousness, bite and product texture for different product concepts
Supporting water binding for juicy and stable end products
Adapting the structure for applications such as burgers, mince, nuggets or strips
Combining different protein sources to develop individual product properties
Suitable for structured protein applications and high-moisture extrusion concepts
Flexible use in plant-based convenience and meat alternative products

Product groups Plant-based proteins & flours Fats & oils Heliaflor®

Matching products Heliaflor® 55, organic Rapeseed Oil, refined, organic Heliaflor® 45, organic Heliaflor® IV 45, organic AOT Binder Performance, organic