Solution based allergen-free ingredients

We specialize in science-based problem-solving to help your team conquer a vast range of obstacles and deliver cutting-edge ingredients and formulations that enable you to eclipse your competition.

Check out our Ingredient Library below!

Plant-based Proteins

Textured Hemp Protein (THP)

Texturized Hemp Protein (THP®) has a superior nutritional profile with an unmatched texture and neutral color. THP® meets vegan & vegetarian nutritional requirements while capturing flexitarian demand for comparable tastes, textures, and nutritional profiles of animal proteins.

Functionality: 

  • Versatile & highly functional
  • Excellent mouth-feel & bite
  • Naturally allergen-free from the Top 9 FDA Allergens
  • Complete protein and amino chains with a PDCAAS of 1
  • Unmatched texture
  • Neutral color & mild flavor
  • Gluten-free | Soy-free

Application: THP® has a mild and neutral flavor that has infinite applied uses:

  • THP® can be used as a substitute for traditional animal protein
  • Easy to hydrate with broth or water
  • Allergen-free replacement for textured soy protein
  • No off-flavors common to other plant proteins
  • THP® can enhance a wide range of solutions including, grounds, crumbles, patties, and more

DOWNLOAD SPECIFICATION SHEET

Plant-based Meringue Powder Replacement (EPB-ER3)

5 simple ingredients comprise this plant-based, gluten-free, soy-free, vegan, Top 9 allergen-free, and grain-free meringue powder replacer.

Made with a proprietary blend of hemp and potato protein, this replacer provides meringue-like foaming capabilities & structure in baked goods, functioning similarly to egg whites

Functionality:

  • Naturally non-allergenic
  • Adds protein to recipes
  • Provides meringue-like foaming capabilities in baked goods
  • Similar emulsifying & air-trapping properties functions like egg whites
  • High fat-holding capabilities

Application: This plant-based protein functions similarly to whipped egg whites in various baked goods recipes. Use a 1:1 ratio, depending on the application, to replace meringue powder in meringues and mousse cakes.

(Soft peaks: use 10% EPB-ER3 dry mix + 90% water)

(Stiff peaks: use 20% EPB-ER3 dry mix + 80% water)

Mix until desired texture is achieved, bake or fold into batter.

Contact Nepra for specific usage recommendations.

DOWNLOAD SPECIFICATION SHEET

Plant-based Egg White Powder Replacement (EPB-ER1)

2 Simple ingredients comprise this plant-based, gluten-free, soy-free, vegan, Top 9 allergen-free, and grain-free egg white powder replacer.

Made with a proprietary blend of hemp protein and chickpea flour, this replacer serves as a binder in baked goods, functioning similarly to egg white powder in most recipes with leavening properties depending on the application.

Functionality:

  • Naturally non-allergenic
  • Adds protein to recipes
  • Provides stable structure
  • Serves as a binder in baked goods
  • Similar leavening & emulsification properties compared to egg white powder

Application: This plant-based protein functions similarly to egg white powder in Gluten-free bread recipes. Use a 1:1 ratio, depending on the application, to replace egg white powder.

Contact Nepra for specific usage recommendations.

DOWNLOAD SPECIFICATION SHEET

Hemp Heart Protein 80% (HHP-80)

Hemp Protein isolate from de-hulled and de-oiled hemp seeds. High in protein and fiber, and low in carbohydrates. Non-GMO and Gluten Free.

Functionality:

  • Naturally non-allergenic
  • Adds protein to recipes
  • Provides egg-like structure & emulsification properties
  • Improved stability
  • Best gel-capacity

Application: HHP-80 is ideal for all types of baked products. The functional proteins create an egg-like structure in many applications. Additional processing required.

Contact Nepra for specific usage recommendations.

DOWNLOAD SPECIFICATION SHEET

Plant-based Whole Egg Powder Replacement (EPB-ER2)

Egg-free recipes have never been easier. A proprietary blend of ingredients comprises this plant-based, gluten-free, soy-free, vegan, Top 9 allergen-free, and grain-free whole egg powder replacer.

Made with a proprietary blend of hemp, chickpea, and potato proteins, this replacer serves as a stable structure & emulsifier with air-trapping capabilities in baked goods, functioning similarly to whole eggs in most recipes.

Functionality:

  • Naturally non-allergenic
  • Adds protein to recipes
  • Serves as a protein structure in baked goods
  • Similar emulsifying and air-trapping properties compared to whole eggs

Application: This plant-based protein functions similarly to whole eggs in various baked goods recipes. Use a 1:1 ratio, depending on the application, to replace whole eggs. (12g of EPB-ER2 + 44g of water = 1 large egg)

Contact Nepra for specific usage recommendations.

DOWNLOAD SPECIFICATION SHEET

Hemp Heart Protein 70% (HHP-70)

Hemp Protein isolate from de-hulled and de-oiled hemp seeds. High in protein and fiber, and low in carbohydrates. Non-GMO and Gluten Free.

Functionality:

  • Naturally non-allergenic
  • Adds protein to recipes
  • Provides egg-like structure & emulsification properties
  • Improved gel-capacity

Application: HHP-70 is ideal for all types of baked products. The functional proteins create an egg-like structure in many applications. Additional processing required.

Contact Nepra for specific usage recommendations.

CONTACT NEPRA FOR CURRENT SPECIFICATION SHEET

Essential Bases

Essential Base 10 (EB-10)

A blend of Modified Tapioca Starch and High-amylose wet-milled Rice Flour. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Excellent freeze/thaw stability
  • Slows retrogradation
  • Creates good volume in baking
  • Similar linear branching structure to wheat starch

Application: Used in tortillas, dough-blends, artisan breads, laminated doughs, crackers, donuts. Proposed use in formula @ 50% of the total flour amount.

DOWNLOAD SPECIFICATION SHEET

Essential Base 20 (EB-20)

A blend of Modified Tapioca Starch, High-amylose wet-milled Rice Flour. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Excellent freeze/thaw stability
  • Slows retrogradation
  • Creates great volume in baking
  • Similar linear branching structure to wheat starch
  • Provides consistent results

Application: Cookies, cakes, breads, quick breads, donuts. Proposed use in formula @ 70% – 100% of the total flour amount.

CONTACT NEPRA FOR CURRENT SPECIFICATION SHEET

Essential Base 30 (EB-30)

A blend of Modified Tapioca Starch, High-amylose wet-milled Rice Flour, and High-amylose Rice Starch. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Excellent freeze/thaw stability
  • Slows retrogradation
  • Creates extreme volume in baking
  • Similar linear branching structure to wheat starch
  • Provides consistent results

Application: Used primarily in bread and roll formulations where excellent volume and a tight, soft crumb is desired. Proposed use in formula @ 70% (min) – 90% (max) of the total flour amount. Best results seen when used ~ 20% available for other flours.

DOWNLOAD SPECIFICATION SHEET

Specialty Flours

Hemp Heart Flour (HHF-50)

Different from traditional hemp flours because we remove the hull of the seed, improving color and taste. High in protein at 50%. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • High in protein (50%)
  • 93% water-binding capacity
  • Provides stable structure
  • Offers emulsification properties

Application: This would be in any baked or extruded good (breads, cakes, crackers, pretzels, pasta, tortillas, etc.) Ideal use in formulation @ up to 50% of total flour amount.

DOWNLOAD SPECIFICATION SHEET

Essential Flour 3% Fiber (EF-03)

Fractionated Cassava flour with a 3% fiber content formulated for low-pressure extruded snack items. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Slows retrogradation
  • Adds fiber
  • Resistant to enzyme activity
  • Improves shelf-life

Application: Used in high and low-pressure extruded goods like pretzels, chips, expanded snacks, etc. Ideal use in formulation @ 15% – 60% of total flour amount.

DOWNLOAD SPECIFICATION SHEET

Whole Cassava Flour (EF-CAS)

Whole Cassava flour with a 6% -8% fiber content formulated for gluten-free baked goods. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Slows retrogradation
  • Adds fiber
  • High water-binding capability
  • Improves shelf-life

Application: This would be used in any gluten-free baked goods except for high and low-pressure extruded goods. Ideal use in formulation @ 15% – 80% total flour amount.

DOWNLOAD SPECIFICATION SHEET

Essential Flour 8% Fiber (EF-08)

Fractionated Cassava flour with an 8% fiber content formulated for gluten-free baked goods. Consistency is a fine white powder, free from lumps, and foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Slows retrogradation
  • Adds fiber
  • Improves shelf-life

Application: Used in gluten-free baked goods like breads, cookies, cakes, quick breads, donuts, etc. Ideal use in formulation @ 15% – 60% of total flour amount.

DOWNLOAD SPECIFICATION SHEET

Functional Starches

Resistant Starch (RS-3700)

RS4-type Resistant Modified Tapioca Starch is a long single-chain starch that functions like fiber, is gluten-free and easy to digest. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Naturally non-allergenic
  • Functions like fiber- does not gel until (300°C)
  • Impervious to pH changes and resists enzyme attack
  • Slows retrogradation

Application: This would be used in baked goods or other processed foods to add fiber to formulations. Ideal for products designed for low-carb or Keto friendly diets. Can be added as a bulking agent. This ingredient aids in slowing retrogradation. Use in formula @ up to 90% of total flour.

DOWNLOAD SPECIFICATION SHEET

Instant Cassava (RFC)

A clean label food grade cold water-soluble, reduced fiber pregelatinized cassava flour-also known as Pre-Gel Cassava Flour. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Pre-Gelled Cassava Flour
  • Reduced Fiber
  • Cold Water Soluble
  • Offers thickening properties
  • Holds moisture

Application: Used where thickening, stabilizing, and suspending properties are required in an aqueous medium without cooking. To improve hydration and avoid lumping it is recommended to blend with other dry ingredients before.

DOWNLOAD SPECIFICATION SHEET

Rheoflex Native (RFN)

Rheoflex Native Pregelatinized Native Tapioca Starch is a food grade, naturally allergen-free and cold water-soluble. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Pre-cooked and dried- add water to hydrate
  • No need to heat
  • Physically modified but has not undergone a chemical change
  • Water-binding capabilities

Application: This would be used in all types of baked goods or other processed foods (extruded goods, crackers, pasta, laminated doughs, etc.) to add rheology to formulations. This ingredient aids in slowing retrogradation. Ideal use @ up to 1.5% – 20% of total flour amount.

DOWNLOAD SPECIFICATION SHEET

Rheoflex Modified (RFM)

Rheoflex Modified Pregelatinized Modified Tapioca Starch is food grade, naturally allergen-free and cold water-soluble. Consistency is a fine white powder, free from lumps, foreign matter, with a neutral flavor and odor.

Functionality:

  • Offers stability and consistency
  • Improves elasticity
  • Slows retrogradation
  • More resistant against enzyme activity and pH changes
  • Water-binding capabilities

Application: This would be used in all types of baked goods or other processed foods (extruded goods, crackers, pasta, laminated doughs, etc.) to add viscoelasticity to formulations. This ingredient aids in slowing retrogradation. Ideal use @ up to 1.5% – 20% of total flour amount.

DOWNLOAD SPECIFICATION SHEET

Request a Sample