BlackGrain from Yellow Fields® is an ideal ingredient for various food applications

BlackGrain enhances nutritional value in a host of food applications including meat analogues, snacks, cereals, and bread. The rapeseed powder also complies with numerous dietary claims. Visit our blog for more details on the benefits of BlackGrain in each product category or contact us for advice on how to make the most of BlackGrain in your food product.

Meat analogues

BlackGrain from Yellow Fields® rapeseed powder, when combined with pea protein, creates a high-performing textured vegetable protein (TVP).

In meat analogues and hybrid products that combine meat and plant proteins, BlackGrain TVP delivers excellent mouthfeel with ideal bite and chewiness. Its structure and texture remain intact even after prolonged cooking or reheating. Thanks to its mild taste, BlackGrain effectively masks the typical flavor of pea protein, making the final product easy to season and customize to suit any desired flavor profile.

Snacks

In extruded snacks, mixed cereal bars and raw bars, BlackGrain helps to achieve the claims “high in protein” and “high in fibre”.

The ingredient provides all the essential amino acids, combines well with starches like rice, barley, corn, and oats and does not increase the sugar content in the final product. BlackGrain also enhances the extrusion process, improves the handling of the mix, and helps to maintain texture.

Cereals and granolas

In cereals and granolas, BlackGrain improves nutritional value by elevating the protein and fibre content – without increasing the amount of sugar in the final product.

The naturally dark colour, healthy unsaturated fatty acids, mild taste, and flexible flavouring properties are beneficial qualities in this application.

Bread

In brown, multigrain, rye, or gluten-free bread and rolls, BlackGrain is a perfect solution for protein enrichment.

The ingredient tastes mild and is low in sodium and naturally rich in non-soluble dietary fibre and essential amino acids. BlackGrain stabilises bread structure, slows staling and is also excellently suited for sourdough bread.