Sensus unveils fava bean-derived plant protein Tendra to US market
20 Feb 2023 --- US chicory root fiber ingredients supplier, Sensus America has launched Tendra Fava Protein Isolate. The company will exclusively distribute this ingredient produced by its sister company Cosun Protein to the US market.
According to Sensus, Tendra is a unique, functional plant-based protein made from fava beans with a high protein content, neutral taste profile, high solubility and exceptional emulsification properties.
No compromise on taste
Food manufacturers now have a way to create plant-based products with creamy, indulgent textures. This protein is ideal for plant-based, dairy alternative categories where taste and texture have previously underperformed, notes the company.
The demand for plant-based foods has gone mainstream. In line with Innova Market Insights’ #4 trend for 2023, “Plant-Based: Unlocking a New Narrative,” the rapid rise of the plant-based sector has, almost inevitably, hit some roadblocks, necessitating a refocus around consumer demands for high-quality, flavorful products.
No longer considered niche, plant-based F&B products appeal to a wide range of consumers looking for healthier and more sustainable options. However, the key to unlocking this growth will be the manufacturer’s ability to deliver plant-based alternatives that do not compromise on taste and have favorable nutritional profiles.
Answering market demand
Speaking to FoodIngredientsFirst, Ken Horn, president and general manager at Sensus America, says: “Our excitement stems from the opportunity to offer our customers another natural ingredient from Royal Cosun that is synergistic with today’s market needs and wants.”
The launch of Tendra will allow F&B formulators across North America access to an ingredient with unmatched solubility, neutral flavor and emulsifying capabilities, enabling developers to create delicious and nutritious food products that were not possible before, he explains.
“Importantly, Tendra draws upon Royal Cosun’s agricultural know-how, coupled with deep expertise in R&D, manufacturing and process technologies of plant-based products to bring new functional ingredients to our customers.”
Fava leads the way
Horn says Tendra represents a significant advancement for the protein ingredient space and signifies adding a new natural ingredient to Sensus America’s portfolio, complementing a lineup of plant-based chicory root fiber products.
“Indeed, expect even more novel introductions to come from Royal Cosun in both the fiber ingredient and protein ingredient spaces, with chicory and fava bean continuing to lead the way,” he notes.
Fava bean protein is particularly well suited for dairy applications because its molecular structure more closely resembles milk proteins than many existing offerings.
Tendra adds to those benefits with patented processing that produces a higher quality end product than conventional offerings.
Another benefit of Tendra is that it provides customers with a highly sustainable ingredient. Tendra is produced from fava beans with the highest environmental and quality standards. It is grown locally in Europe and naturally has a very low CO2 and water-use footprint.
“Sustainably unlocking the full potential of plants into valuable plant solutions is incredibly important to us,” adds Thijs Bosch, director at Cosun Protein.
“This new business unit within the Royal Cosun Group was created to develop a new generation of plant proteins that help customers achieve breakthrough functionality and taste. “The launch of Tendra showcases our capabilities with its superior taste, texture, and sustainable profile for alternative dairy products,” he expresses.
Early introductions with customers have been positive. “The feedback from our customers has been great. Tendra is a terrific addition to our strong lineup of plant-based products. The combination of our portfolio of prebiotic and texturizing fibers from chicory with Tendra is fully synergistic with the needs of our customers’ key applications. They value its ability to dissolve well and create a smooth, creamy texture without any aftertaste,” adds Horn.
“It is non-GMO, allergen-free and gluten-free labeling further complements its performance as a plant-based protein.”
By Elizabeth Green
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