Proteins & plant proteins for bakery, meat analogues & nutrition

Atlas Food Additives, Inc. supplies a complete range of proteins and plant proteins – including pea protein, organic pea protein, soy protein concentrate and isolate (ISP), textured soy protein, rice protein, vital wheat gluten, organic hemp protein and supporting fibers – for high-protein bakery, meat analogues, snacks, dairy alternatives and sports nutrition applications.

Working with leading producers in China and serving customers globally from Turkey, we help formulators achieve targeted protein levels, texture, structure and eating quality while maintaining cost-effective and reliable supply.

✓ Plant proteins, wheat gluten & fibers

✓ Meat analogues, bakery & nutrition

✓ Global sourcing & documentation support

Browse protein ingredients Discuss a protein project

You can also explore the full Product Index (A–Z) or visit Atlas Academy for technical articles on plant proteins, meat analogues and high-protein product development.

Proteins & plant proteins overview

Protein ingredients for texture, nutrition & label positioning

Proteins and plant proteins are central to today’s food and nutrition innovation. They provide structure in bakery and pasta, bite and fibrous texture in meat analogues, viscosity and body in dairy alternatives, and nutritional value in sports and lifestyle products. Atlas Food Additives connects you with proven protein ingredients tailored to these needs.

Plant proteins for mainstream and plant-based products

Pea, soy, rice and hemp proteins are widely used to enrich foods with protein while aligning with plant-based and vegetarian positioning. They can replace part of animal proteins in hybrid products or fully support vegan concepts when combined with the right stabilisers, fats and flavours.

Our portfolio covers conventional and organic options, different protein levels and physical forms optimised for extrusion, bakery, beverages and powdered nutrition systems. We focus on consistent quality, functional performance and reliable supply from audited partners.

Wheat gluten, fibers & hydrolysed proteins

Vital wheat gluten remains essential for dough strength, gas retention and structure in bread, bakery snacks and plant-based meat applications. Pea and soy fibers contribute fibre claims and help manage texture, water binding and yield.

Hydrolyzed animal protein is used where customers need intense savoury flavour contribution and functional protein. We support you with clear specification boundaries for where animal origin is acceptable and where plant-only solutions are required.

Plant proteins

Plant protein

Pea Protein (Food Grade)

Highly functional plant protein with good amino acid balance and neutral flavour. Used in nutrition shakes, high-protein snacks, bakery, plant-based meat systems and dairy alternatives. Available in different protein levels and mesh sizes depending on application.

Sports nutrition Meat analogues

Organic plant protein

Organic Pea Protein

Certified organic pea protein for brands targeting organic, plant-based and clean label positioning. Suitable for organic beverages, bars, cereals, plant-based dairy and protein-enriched bakery concepts.

Organic Clean label

Organic plant protein

Organic Hemp Protein

Hemp-based plant protein with fibre and healthy fats, used in smoothies, bars, bakery and lifestyle nutrition products. Suitable for organic and vegan ranges looking for a more “natural” protein image.

Vegan Lifestyle nutrition

Plant protein

Rice Protein

Hypoallergenic cereal-based protein widely used in infant nutrition, sports shakes, bars and plant-based snacks. Often blended with pea or other proteins to balance amino acid profile and improve texture.

Hypoallergenic Snack & bars

Soy proteins

Soy protein

Soy Protein Concentrate

Versatile soy protein with balanced functionality and cost, widely used in comminuted meat products, sausages, nutrition bars, breakfast cereals and pet foods. Provides water binding, emulsification and protein fortification.

Processed meat Cereals & snacks

Soy protein

Isolated Soy Protein (ISP)

High-protein soy ingredient (typically > 90% protein, dry basis) used where strong functional performance and high protein targets are required. Common in meat analogues, injection and tumbling systems, high-protein beverages and nutrition powders.

High protein Meat systems

Textured protein

Textured Soy Protein

Extruded soy protein granules, chunks or mince used to create fibrous, meat-like texture in plant-based or hybrid products, ready meals, sauces and fillings. Can be hydrated and flavoured to mimic minced meat or pieces.

Meat analogues Ready meals

Wheat gluten & fiber ingredients

Cereal protein

Vital Wheat Gluten

Concentrated wheat protein with strong viscoelastic properties. Improves dough strength, gas retention and oven spring in bread and bakery, and contributes to fibrous texture in meat analogues and high-protein formulations.

Bread & bakery Meat alternatives

Fiber ingredient

Pea Fiber

Insoluble dietary fibre from peas, used to increase fibre content, improve water binding and support texture in bakery, snacks, meat systems and nutrition bars. Often used alongside pea protein for balanced formulations.

Fibre claims Yield & texture

Fiber ingredient

Dietary Soy Fiber

Fibre-rich soy ingredient used to increase dietary fibre, manage moisture and improve structure in bakery, processed meat, nutrition bars and extruded snacks. Helps optimise cost-in-use by improving yield and stability.

Bakery & meat Fibre enrichment

Hydrolyzed protein

Hydrolyzed Animal Protein

Enzymatically hydrolysed animal protein providing intense savoury flavour and functional benefits in soups, sauces, snacks, seasonings and certain meat products. Used where animal-origin ingredients are acceptable and strong umami impact is desired.

Soups & sauces Seasonings

Meat analogues & hybrid products

For plant-based meat and hybrid concepts, textured soy protein, pea protein, rice protein and vital wheat gluten are key building blocks. They provide fibrous structure, bite and juiciness when combined with the right fats, binders and process parameters (for example, extrusion or high-moisture cooking).

We help you match protein choices to extrusion capability, target texture, fat system, allergen strategy and labelling requirements across different export markets.

Bakery, pasta & snacks

In bakery and snacks, proteins can be used for both structure and nutritional claims. Vital wheat gluten strengthens doughs and improves volume, while pea protein, soy protein and fibres allow you to formulate high-protein breads, crackers and extruded snacks with attractive texture and shelf life.

Sports, lifestyle & specialised nutrition

For sports and lifestyle nutrition, pea, rice and soy proteins are used in shakes, ready-to-drink beverages, bars and meal replacements. Solubility, dispersibility, flavour profile and mouthfeel are critical, especially at high protein levels.

Atlas Food Additives can guide you towards appropriate protein forms and combinations to meet target protein content per serving while maintaining acceptable viscosity and flavour impact.

Regulatory & labelling aspects

Protein ingredients must comply with local food additive and food ingredient regulations, including GMO, allergen, organic and origin requirements. We support your own regulatory team with specification sheets, CoAs and, where available, Halal, Kosher and non-GMO statements, so you can design compliant labels and product dossiers.

Need a protein sourcing and formulation partner?

Share your application, target protein level, processing method and export markets. Our team will recommend suitable proteins, plant proteins and fibres, and coordinate samples and documentation from our partner manufacturers in China.

Talk to a protein specialist