Create ‘Free from’

Consumer trends such as ‘free from’ challenge innovators at the Solanic Institute to create new opportunities in bakery for a ‘free from’ or clean label identity.
Patissionate™ is a highly functional range of protein ingredients derived from the potato. From our application experience we select the isolate best suited to your application requirements.

Innovate

Bakery applications include ‘gluten free’ bread and cakes, ‘egg free’ meringues and aerated sugar filings, and also ‘dairy free’ creams. Patissionate delivers unique combinations of functionality whether gelling, whipping or making an emulsion - functions which may be used in combination, to create new product possibilities.

Patissionate™ has a high nutritional value - with all essential amino acids – and is hypo-allergenic unlike other animal or vegetable proteins e.g. egg, dairy or soy.

Patissionate™ is labelled ‘vegetable protein’ (or ‘potato protein’) to complement your vegetarian or vegan product.