As the food industry evolves in response to climate concerns and health demands, nutrition and sustainability have become central to product development. ACI Group is meeting that demand with a new range of plant-based proteins. The expanded portfolio includes pea, soy, wheat, and blended protein options. These ingredients support a wide range of applications, from meat substitutes to baked goods.
With more consumers shifting to plant-based diets, ACI’s timing is no accident. Brands now need adaptable protein solutions that support health goals and environmental values.
“With our new plant-based protein range, we’re equipping brands and food manufacturers to create innovative and nutritious products while meeting the rising demand for sustainable food options,” said Trish Fellowes, Food Sales Manager at ACI Group. “From meat alternatives to baked goods, these ingredients offer exceptional versatility and functionality.”
Tailored Ingredients for Growing Demand
ACI’s updated portfolio includes isolated pea protein with 83% protein, ideal for drinks, desserts, and baking. Yellow pea (50%) and chickpea (38%) powders are suited to mid-range protein needs. Pea protein nuggets, with 55–70% protein, come in multiple shapes and work well in bars and traybakes.
Texturised pea protein flakes (74.6%) provide a meat-like texture. These are perfect for savoury applications like meat alternatives.
The soy protein range includes isolated soy (90%) for drinks, cakes, and high-protein snacks. Soy protein nuggets range from 60% to 90% protein and include cocoa-infused options for added variety. These are ideal for cereals and snack bars.
Wheat protein completes the range. Texturised wheat flakes (up to 76.8% protein) work well in meat substitutes. Wheat crispies (65.7%) can be used in cereals or confectionery.
“As consumer interest in plant-based foods accelerates, our expanded portfolio equips brands and food manufacturers with the ingredients they need to deliver healthier, more sustainable products. Whether you’re formulating meat alternatives, baked goods, or high-protein snacks, our diverse ingredients ensure functionality without compromising taste or quality,” added Fellowes.
Supporting Nutrition and Sustainability in Bakery
ACI’s new plant-based protein blend combines fava bean, yellow pea, sunflower, and wheat proteins. It’s designed for bakery use, including flatbreads, muffins, and sub rolls. This blend simplifies formulation while boosting nutritional content.
For manufacturers, this means a cleaner, more efficient way to meet consumer expectations. The blend supports health-focused bakery items without sacrificing texture or shelf life.
These types of solutions are becoming more important. Consumers want simple ingredient lists, strong nutritional profiles, and minimal environmental impact. This blend helps brands deliver all three.
A Broader Industry Move Toward Sustainable Nutrition
The link between nutrition and sustainability is changing how companies develop products. According to the Good Food Institute, 44% of global consumers now consider environmental impact when buying food. That figure is rising fast.
Plant-based proteins like ACI’s offer a much smaller carbon footprint compared to animal-based alternatives. They require less land and water and produce fewer emissions.
This matters to food businesses. With pressure to cut emissions and meet ESG targets, switching to sustainable proteins is no longer optional. It’s part of staying competitive.
ACI Group’s product expansion helps manufacturers meet that challenge. It offers the tools to innovate, simplify recipes, and meet new consumer demands.
