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SUPRO® Soy Proteins For Bar Applications

  • Highest quality plant based protein source (PDCAAS = 1.0)
  • Structure Forming Property
  • Binding Property
  • Formulation flexibility – Variety of texture and body  
  • Ease of processing (vs. many dairy proteins)
  • Extended shelf life 
Product Application
SUPRO® 320 Structure-forming capabilities with medium-to- high viscosity, makes short-textured “cookie-like” bars.

Creates a range of textures when used in conjunction with other DuPont proteins, such as SUPRO® 313 Performs well in lower protein systems (<25%) as sole soy protein source.
SUPRO® 313 Used primarily in extruded/ dough type bars – Strong binding capability, makes very soft, “chewy” bars; Soften bar textures & extends shelf life.

Creates a range of textures when used in conjunction with other DuPont proteins such as SUPRO® 320. Performs well in combination with dairy proteins such as WPI, MPI, WPC, and/or caseinates.

You are welcome to contact us for more information.