ACI Group to distribute IFF’s plant-based proteins for culinary applications
The distribution rights for IFF’s line of high-performance soy and pea protein products in the UK and Ireland have been secured by ACI Group through a long-term strategic arrangement.
This partnership greatly enhances ACI’s capacity to assist both conventional meat processors and producers of plant-based foods by providing a wide and technologically sophisticated selection of ingredients that satisfy the changing demands of the market.
IFF’s plant protein solutions, derived from non-GMO soy and peas, include a variety of textured and functional formats, such as textured vegetable proteins (TVPs), hydrolysed vegetable proteins, and application-specific blends, all designed for precise formulation control.
The range features several widely used and high-performance products, including SUPRO Isolated Soy Proteins, SUPRO MAX Structured Vegetable Proteins, SUPRO TEX Dry Textured Proteins, RESPONSE Textured Soy Concentrates, ALPHA and PROCON Soy Protein Concentrates, and CENTEX Textured Soy Flours. These ingredients are known for their excellent nutritional value and outstanding functional properties, including water binding, fat retention, emulsification, and maintaining textural fidelity under complex processing conditions.
Gareth Clark, sales director at ACI Group, noted that the agreement with IFF reflects a continued commitment to delivering ingredient innovation backed by technical excellence.
“IFF’s plant protein technologies enable our customers to be agile in responding to shifting consumer preferences, whether they are reformulating traditional products for improved performance or developing entirely new plant-based lines,” Clark said. “The quality, versatility, and scientific foundation of this range align with our mission to support customers in creating the food of tomorrow.”
Designed with both culinary appeal and industrial functionality in mind, IFF’s plant proteins are suitable for a wide spectrum of food applications. In traditional meat systems, such as sausages, burgers, meatballs, and döner kebabs, they act as performance-enhancing inclusions, improving yield, moisture retention, fat reduction, and bite quality.
For meat alternatives, the structured TVPs mimic the texture and mouthfeel of muscle meat in formats such as patties, nuggets, pulled-style products, and vegan mince. Their neutral flavour profile and clean-label credentials also make them ideal for allergen-sensitive or flexitarian product lines. With excellent hydration performance and compatibility with both cold- and hot-processing systems, including extrusion, these proteins support efficient, scalable production.
Vincent Mathys, commercial director, UK & Ireland, Food Ingredients, IFF, added: “Our collaboration with ACI ensures that food manufacturers in the UK and Ireland have access to the cutting-edge technology and expertise needed to lead in this dynamic and fast-evolving market.”
In the meat alternatives sector, IFF’s TVPs and functional proteins offer a compelling solution for developers seeking authentic fibrous textures and neutral taste profiles suitable for clean-label or allergen-conscious positioning. Their structured formats can replicate the bite and mouthfeel of muscle meat in a variety of plant-based applications, from patties and nuggets to pulled-style products and vegan mince. With consistent particle size and excellent rehydration performance, these ingredients integrate seamlessly into both cold and hot processing environments, including extrusion technologies.
