NewProt

plant-based

NewProt plant-based proteins provide valuable proteins and optimize product properties. They improve texture, increase water binding, and extend shelf life.

Stillleben mit Lebensmitteln: Schale mit Joghurt oder Sahne, Kugel Butter, Brot, Scheibe Schinken und Wurst vor abstraktem grünem Hintergrund.

About NewProt
Applications
Service
Certifications
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What’s behind NewProt

Our special NewProt blends not only provide an ideal protein content, but also offer technological advantages:

Improved water binding

Better texture

Free from E numbers

Standardization of formulations with fluctuating raw materials

Thermal stability

Meat alternatives

Applications

NewProt stands out for its versatility and wide range of applications.
NewProt makes foods healthier, tastier, and more functionally versatile.

Meat

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Vegan products

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Bakery and pasta products

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Dairy products

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Supplementation

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Ready for stable processes with NewProt?

Contact our expert team for individual advice and sample deliveries with no minimum order quantity.

Request product sample

Services & support

As your technological partner, we offer more than just enzymes and ingredients.
We also support you with optimal integration into your production processes.

Flexible and customized
services

We offer custom packaging, private labeling, and contract manufacturing – all manufactured at our plant in Bochum, Germany.

German quality,
global reach

Based in the heart of Europe with "made in Germany" quality standards, we deliver innovative and sustainable solutions worldwide.

Documentation
and compliance

All products come with technical data sheets, certificates of analysis, and assistance for allergen labeling. We ensure traceability and residue-free quality.

Certifications and standards

NewBind meets international standards.
Safety and transparency are a matter of course for us.

Safety standards

Our enzymes meet the highest safety standards. They are produced without traces—with no risk of allergen cross-contamination. The quality complies with all EU requirements for food products. When heated above 60°C, they are completely deactivated. Unlike animal transglutaminases, they work independently of calcium and require no additional cofactors.