Kosher Products

Pea Fiber

USDA Organic Pea Fiber

Our Pea Fiber is USDA / NOP Organic Certified. It is low in fat and has no taste or smell. Pea Fiber is the natural way to increase fiber without effecting texture or taste. Pea fiber can also help decrease the fat content of your product, since it has such a low fat content, and work as a

Rice Protein

Rice Protein

Our Rice Protein is available in both Concentrate and Isolate form. Compared to Soy Protein, Rice Protein has better emulsification and foam stability. Rice Protein also has better digestibility and absorption compared to Whey, Soy, Milk Wheat and Casein. Rice Protein is Gluten Free, to

Stevia

Stevia

Stevia is a sweetener and sugar substitute that is 150 times sweeter than sugar. The plant gets its sweetness from naturally occurring glycosides. Native to Paraguay, it has been used as a sweetener and flavor enhancer for centuries. Stevia Contains a Zero glycemic index, Zero calories, and

Natural Xylitol

USDA Organic Xylitol

Xylitol (CAS:87-99-0) is a naturally-occurring 5-Carbon Polyol Sugar Substitute. It is found in the fibers of many fruits and vegetables, and is also produced by the human body itself. Xylitol is absorbed more slowly than sugar, which may play a small role in the prevention and management of

Organic Inulin

USDA Organic Inulin – Jerusalem Artichoke

Our Inulin from Jerusalem Artichoke - extracted by Hot Water Extraction, Ion Exchange Purification, and Spray Drying. Our Jerusalem Artichoke Inulin is both USDA Organic Certified and NON-GMO Project Verified. It has the characteristics of soluble fiber and oligosaccharides and can be

USDA Organic FOS / Liquid Inulin

Supplied as a Liquid Mixture, our Liquid Inulin / FOS can be used as a sweetener in foods and beverages. Our Fructooligosaccharide (FOS) is extracted from Jerusalem Artichoke by Hot Water Extraction, Ion Exchange Purification, and Spray Drying. Both Inulin and FOS are all natural and USDA

Soy Fiber

Adding Soy Fiber to your product will not alter characteristics such as taste and texture. There are many healthy benefits related to soluble and insoluble fiber, that is backed up by research. Because of the health and application benefits of Fiber, it can be used in a variety of applications

Organic Inulin

USDA Organic Inulin – Agave

Our Agave Inulin is an organic sweetener. As a food ingredient, it is increasingly used to add fiber to formulations and improve the taste and texture of lower calorie products by serving as a fat mimetic and sugar substitute. Imagine your products like meat or soup  with lower fat and/or

Hydrolyzed Bovine Collagen

Hydrolyzed Bovine Collagen is produced from fresh skin / bone or food-grade gelatin products. Our Collagen is produced by a controlled enzymatic hydrolysis. It is made to be tasteless and flavorless. The Collagen is high in protein content, low in ash, high water solubility, and has low

Fish Gelatin

Fish Gelatin is a protein product produced by partial hydrolysis of collagen rich fish skin (or) scale material. The Gelatin molecule is made up of Amino Acids joined together by Amide Linkages in a long molecular chain. These Amino Acids perform an imperative function in the building of

Stevia

Organic Stevia Extract

Stevia is a sweetener and sugar substitute that is 150 times sweeter than sugar. The plant gets its sweetness from naturally occurring glycosides. Native to Paraguay, it has been used as a sweetener and flavor enhancer for centuries. Stevia Contains a Zero glycemic index, Zero calories,

Sodium Saccharin

Sodium Saccharin

Sodium Saccharin is an artificial sweetener that has no caloric value and is sweeter than sucrose. It is 100 times sweeter than table sugar. Most health practitioners favor the use of this non-caloric sweetener for diabetics who are on a weight reduction diet. It can help with the

Acesulfame Potassium

Acesulfame Potassium is a calorie free sweetener, that is 200 times sweeter than Sucralose. ISO 9001 certification Kosher HAACCP

Sucralose

Sucralose

Sucralose (CAS: 56038-13-2) is a low-calorie artificial sweetener made from sugar. Sucralose is the newest non-nutritive sweetener on the market.  It is about 400 times as sweet as sucrose (Table Sugar). It can be used in baking or products that require a longer shelf life. 

Empty Hard Gelatin Capsule

Coni-Snap hard gelatin capsules from raw materials are an excellent product for pharmaceuticals and health care companies because they have a reliable performance.  The Coni-snap capsules are available in a wide array of sizes and may be colored and printed to provide a unique and customized

Pea Protein

USDA Organic Pea Protein

Nutra Food Ingredients offers branded Organic Pea Protein, under our Grand Valley Organics. Our Pea Protein is NON GMO project verified and USDA NOP and EU Certified Organic. We also have conventional Pea Protein available. Standards & Certifications Non-GMO Project Verified

Soy Protein

Soy Protein is produced via wet or dry extraction of Soy. Soy Protein has a high protein content with a strong profile of Amino Acids. With a strong absorb-ability and wide range of applications, Soy is a great source of protein for your product.   Standards & Certifications

Rice Protein

Organic Rice Protein

Organic Rice Protein is available in both Concentrate and Isolate form. Compared to Soy Protein, Rice Protein has better emulsification and foam stability. Rice Protein also has better digestibility and absorption compared to Whey, Soy, Milk Wheat and Casein. Organic Rice Protein is Gluten

Organic Erythritol

USDA Organic Erythritol

Organic Erythritol is a natural sweetener found in fruits and fermented foods. Our Organic Erythritol is produced by fermentation from corn. It has a Zero Glycemic Index, which means no affect on blood sugar and insulin levels – and near zero caloric value. It may inhibit cavities. Our

Natural Xylitol

Xylitol

Xylitol (CAS:87-99-0) is a naturally-occurring 5-Carbon Polyol Sugar Substitute. It is found in the fibers of many fruits and vegetables, and is also produced by the human body itself. Xylitol is absorbed more slowly than sugar, which may play a small role in the prevention and management of

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