Skip to content

Main Navigation

Molendum Ingredients
  • Inicio
  • Sectores
      • Bakery and pastry
      • Snacks
      • Plant-based drinks
      • Plant-based desserts
      • Textured vegetable protein
      • Vegetable spreads
      • Breakfast cereals
      • Cereal bars
      • Pasta
      • Sauces and creams
      • Batters and breading
      • Feed and petfood
      • Meat
      • Dietetics and sports nutrition
  • Ingredients
    • Natural flour
      • Wholemeal flour
        • Wholemeal flour made from Castilian Lentils and Red Lentils
        • Wholemeal chickpea flour
        • Green Pea Wholemeal Flour
        • Wholemeal Pinto, Red and White Bean Flour
        • Wholemeal Quinoa flour
        • Wholemeal amaranth flour
        • Wholemeal Buckwheat flour
      • Cereal flour
        • Rice Flour
        • White Maize flour
    • Harinas termotratadas
      • Pre-cooked flours
        • Pre-cooked white maize flour
        • Pre-cooked brown Rice flour
      • Harinas estabilizadas
        • Stabilised maize fibre
        • Stabilised brown rice flour
      • Pregelatinized flours
        • Pregelatinized maize flours
        • Pregelatinized rice flour
        • Pregelatinized wheat flour
        • Pregelatinized rye flour
        • Pregelatinized Spelt flour
        • Pregelatinized wholemeal chickpea flour
        • Pregelatinized wholemeal pea flour
        • Pregelatinized red lentil flour
    • Predusts and Batters
      • Predust flour
      • Batter
    • Breadcrumbs
      • Rice breadcrumbs
      • Maize breadcrumbs
    • Rice and Corn crispies with ground colour
    • Chickpea and Rice Crispy Balls and Cracke
    • Tailor-Made Solutions
  • Molendum guarantees
  • Dacsa Group
  • Blog
  • Contact
  • English
    • Spanish

Future food industry

Molendum Ingredient Solutions for Baby Food
  • Future food industry

Molendum Ingredient Solutions for Baby Food

Read more
What are stabilised flours and how to avoid rancidity?
  • Future food industry

What are stabilised flours and how to avoid rancidity?

Read more
Differences of heat-treated flours according to their end-use application
  • Future food industry

Differences of heat-treated flours according to their end-use application

Read more
What is cultured meat?
  • Future food industry

What is cultured meat?

Read more
Allergens in Processed Foods: Guarantee of Business Failure
  • Future food industry

Allergens in Processed Foods: Guarantee of Business Failure

Read more
Sustainability in food manufacturing as a business case
  • Future food industry

Sustainability in food manufacturing as a business case

Read more
How does the food industry respond to vegans?
  • Future food industry

How does the food industry respond to vegans?

Read more
New consumers of plant-based alternatives. Keep them in mind
  • Future food industry

New consumers of plant-based alternatives. Keep them in mind

Read more

Posts navigation

  • 1
  • 2
  • »
  • Allergen free
  • Future food industry
  • Legume protein applications
  • Meat analogs
  • Protein booster with legumes
  • Vegetal protein

Recent posts

  • Differences between lab-grown meat, animal protein and plant protein
  • A new generation in food: fish analogues
  • Molendum Ingredient Solutions for Baby Food
  • Coated products that provide a good protein supply
  • What are stabilised flours and how to avoid rancidity?
100%
NATURAL
CLEAN LABEL
WITHOUT "INS"
ALLERGEN
FREE
+
GLUTEN FREE
ADVISING
ON NEW
DEVELOPMENTS

How can we help you?

Probably much more than you think. Check it out by sending us this form:

Molendum Ingredients
  • Inicio
  • Sectors
  • Ingredients
  • Natural flour
  • Heat-treated Flours
  • Texturized protein
  • Predusts and batters
  • Breadcrumbs
  • Crispies
  • Tailor-made solutions
  • Contact
  • Molendum guarantees
  • Blog
  • Dacsa Group
  • Legal notice
  • Privacy policy
  • Cookies policy

Linkeding