Solution based allergen-free ingredients
Check out our Ingredient Library below!
Plant-based Proteins
Textured Hemp Protein (THP)
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
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.
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.
Hemp Heart Protein 80% (HHP-80)
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.
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. (18g of EPB-ER2 + 44g of water = 1 large egg)
Contact Nepra for specific usage recommendations.
Hemp Heart Protein 70% (HHP-70)
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.
Essential Bases
Essential Base 10 (EB-10)
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.
Essential Base 20 (EB-20)
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.
Essential Base 30 (EB-30)
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.
Specialty Flours
Hemp Heart Flour (HHF-50)
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.
Essential Flour 3% Fiber (EF-03)
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.
Whole Cassava Flour (EF-CAS)
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.
Essential Flour 8% Fiber (EF-08)
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.
Functional Starches
Resistant Starch (RS-3700)
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.
Instant Cassava (RFC)
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.
Rheoflex Native (RFN)
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.
Rheoflex Modified (RFM)
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.