Foresight and innovation is in Sprau’s DNA. We dare to explore and experiment. We are passionate about crafting healthy and sustainable foods together with our customers.
Our philosophy in health & nutrition is built
on two key beliefs:
Sprau® has been designed based on this very philosophy, to help you craft healthy, tasty and convenient foods for the growing group of conscious consumers.
Plant-based dairy alternatives based on Sprau® germinated faba bean ingredients are packed with easy to digest macro and micronutrients. Sprau® germinated faba bean is a strong fit for application in plant-based fermented products specifically, because germination releases carbohydrates/sugars and amino acids favorable for fermentation. It also has demonstrated good emulsification and gelling properties and is therefore beneficial in the design of fermented spoonable products.
A shift from animal-based to plant-based ‘’meats’’ is developing at pace. Consumers are looking for a variety of choices – from meat replicas to novelty plant based foods. To fuel a sustainable shift, we find it important to cater for both, flexitarians and vegans.
Flexitarians are searching for plant-based meat that can replace the animal-based meat as the center of the plate. They are not willing to compromise on satiety and sensory experience and hence designing sensorial replicas of meat is important for fueling that shift. We have prototyped plant-based patties based on Sprau® faba bean flour. It is crafted to deliver a healthy balance of macro and micronutrients, making it an optimal ‘’center of the plate’’.
On the other hand, a new generation is also driving the need for plant-based foods that have been naturally processed, from seed to plate, and are open to explore and acquire different flavors, new to Western culture. Our tempeh is crafted by fermenting Sprau® split beans with Rhizopus oligosporus.
In addition to the non-meat products, there is a growing demand for hybrid products. The partly replacement of meat with plant proteins, in this case with Germinated faba bean Sprau, helps to reduce the consumption of meat, offering a more sustainable choices without compromise on flavor.
The busy lifestyle of urban dwellers has driven the need for savory snacks that are not only satiating and tasty, but healthy as well.
Sprau® faba bean has a naturally balanced macronutrient composition: high protein – good source of fibre – low fat, being a favorable foundation for designing small meals and healthy snacks catering for the consumer need of to fill and fuel.
Plant-based hummus, crafted from Sprau® germinated split beans, is a healthy small meal with a rich taste and silky texture that can be consumed as a side dish, an appetizer, or as a dip.
Snacks from Sprau® germinated bean flour are full of nutrients, crunch and flavor. They are a good source of dietary fiber and are high in protein to fuel one’s cravings for a healthy small snack in-between meals. They come in natural flavor, and in a range of savory and indulgent variants.
Sprau® products are high in protein (up to 55%) and fiber (up to 19%), with reduced FODMAPs for better digestive tolerance. That helps creating baked goods with improved nutrition. Sprau® enables vegan and gluten-free baking, offering alternatives for consumers with dietary restrictions.
In bakery applications, Sprau® has several functional advantages. Sprau® improves color and brings delicious golden-brown hue, as well as boosts cereal and roasted flavors in bakery products.
Germinated faba bean Sprau® has many sustainability advantages in baking. In addition to the health-related benefits, using Sprau® supports diversification and offers more sustainable and versatile ingredient base for bakery applications. Faba bean contributes to the sustainability of cereal-dominated cropping systems via strong biological nitrogen fixation capability, improving soil fertility and increasing biodiversity.
*patent pending
