RudinPlantify Pea is a unique plant-based protein structure which mimics the fibres and juiceniss of meat. Our Plantify structure is made from pea (from EU), so allergen free and has a neutral flavour. It’s the perfect base to create meat alternatives or to mix with meat to create an hybrid product.

It’s easy to handle and applicable on existing processing lines for meat. It is a multifunctional ingredient, whether incorporate into plant-based analogue, soups , fillings in baked goods or combine in it with meat, RudinPlantify Pea provides excellent versatility, neutral flavour and nutritional content.

Creating a high quality meat alternative or hybrid product with a firm bite and juiciness. Which can be easily flavored, only seasoning is needed and no additional masking or strong meat flavours are needed. RudinPlantify Pea offers a potent combination of high-quality protein, sustainability ,and versatility , enabling food manufactures and chefs to create products that are not only nutritious and delicious but also kind to the planet. With Rudinplantify Pea , you are embracing a future where health and sustainability go hand in hand.

Rudin®FumX: Ruitenberg gathered all the knowledge and experience of smoke flavourings and their applications to develop a series of products that add smoke functionality to your product.

FumX brings the appreciated bold smoky flavour, colour and even cross-linking to a wide range of products like meat, cheese, fish, brines, soups, sauces, snacks and plant based foods.

The customer can combine the Rudin®FumX products to tailor make their preferred product, whether this is used for flavour, colour and/or cross-linking.

Ruitenberg has products that have no risk of finding unhealthy substances such as PAK’s, cathechol and furans. You can use the same dosage range as smoke flavourings and there is no need for changing the process.

Ruitenberg Ingredients invented Rudin®VegaCasing, a paste based on seaweed extract that forms an edible skin around a sausage by using co-extrusion technology. It is a simple, continuous process that has changed the method of sausage production for many applications.
The pepper coating can be used for natural and bigger caliber fermented sausages with herbs and spices without the use of gelatine and creates a better adhesion of the herbs and spices of the final product.