Driven by growing health consciousness, the demand for low-carbon and high-protein noodles is increasing. However, replacing wheat flour with fiber-rich or protein-rich ingredients can lead to starch and gluten deficiencies, resulting in issues like reduced firmness and difficulties in manufacturing processes.
Our solution is "PROFECT PEPS", a modified peptide that addresses these challenges. By providing the noodles with the right balance of firmness and elasticity, PROFECT PEPS improves the production efficiency of low-carbon and high-protein noodles, delivering a delightfully chewy texture and enhanced springiness.