Ingredion launches new pea protein to enhance texture and protein claims in cold-pressed bars
New pea protein targets softness, clean-label claims, and improved sensory performance in nutrition bars.
USA – Ingredion Incorporated has expanded its portfolio of protein fortification solutions with the launch of VITESSENCE Pea 100 HD, a pea protein ingredient optimised for cold-pressed bar applications.
According to the company, the new ingredient is designed to help manufacturers maintain softness and desirable texture throughout a product’s shelf life while enhancing nutritional value.
The launch comes as demand continues to grow for protein bars positioned as meal replacements, workout supplements and convenient snacks, where texture and sensory appeal play a decisive role in purchasing decisions.
Ingredion noted that formulating with plant proteins can create challenges, including increased firmness and gritty or chalky mouthfeel over time. It said VITESSENCE Pea 100 HD addresses these issues by preserving a smooth, creamy texture and reducing hardness in cold-pressed bars.
Muserref Karadayi, Business Manager, Healthful Solutions EMEA at Ingredion, said the product was developed to support manufacturers in delivering improved texture while maintaining nutritional performance.
The company identified taste, texture and sensory appeal as primary consumer drivers in the sports and nutrition bar segment, which informed the development process.
Ingredion stated that validation trials in cold-pressed bar applications showed the ingredient delivers a short texture with a clean break, while minimising chalky, gritty or powdery perceptions compared with other protein sources.
The ingredient also demonstrated low plant or pulse flavour, contributing to a more indulgent taste profile.
Beyond cold-pressed formats, VITESSENCE Pea 100 HD has shown promising performance in other bakery and bar-type applications, supporting desirable texture across a broader range of baked products.
According to Ingredion’s proprietary Atlas 2025 research, nutritional information ranks among the top three factors influencing packaged food purchases.
The company said the new ingredient supports clean-label positioning and enables “source of protein” or “high protein” claims, helping brands align with evolving consumer expectations in Europe’s plant-based nutrition market.
In its full-year 2025 results, Ingredion reported net sales of US$7.219 billion, down 3% year on year due to lower volumes and unfavourable price and mix dynamics.
Gross profit rose 2% to US$1.828 billion, supported by cost efficiencies and productivity initiatives.
For 2026, the company forecasts reported and adjusted EPS of US$11.00 to US$11.80, with net sales expected to grow at low- to mid-single-digit rates.
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