Müller’s Mühle Invests EUR14.5m in Vegetable Proteins

Müller’s Mühle, one of the leading suppliers of legume and rice flours, has invested EUR14.5m in new refining technology for legume flours. With the help of a modern air separation plant, the company can now produce functional flours with a protein content of up to 65%, enabling protein enrichment and nutritional optimization of many foods. They are particularly suitable as a basis for plant-based alternatives such as meat, egg and milk substitutes, as well as for snacks, baked goods and pasta.

Müller’s Mühle uses different legume species as raw materials, and processes them gently to preserve their valuable nutrients. The flours are marketed under the “SMART® Pulses Pro” brand. At source, they are naturally free of allergens and are also clean label.

With their high-quality nutritional and functional properties, “SMART® Pulses Pro” ingredients enable the development of innovative product concepts in the plant-based segment.

Be it for baked goods, vegan mayonnaises or dressings: the emulsifying effect of the new concentrates makes it possible to replace eggs in a variety of recipes

In addition to protein, Müller’s Mühle legume flours provide dietary fiber and minerals, B vitamins and trace elements and, in this respect, are far superior to protein isolates. In terms of sustainability, the flours are convincing due to their resource-saving cultivation: legumes do not require artificial nitrogen fertilizer, increase soil fertility and have a low water requirement. Legume-based products therefore meet the needs of environmentally-conscious consumers who are willing to pay a higher price for food that is produced as sustainably as possible.