Plant Protein Foaming Agents for Nougat, Marshmallows & Aerated Confectionery
Vegeefoam™ is a range of plant-protein-based foaming systems developed to replace imported foaming agents used in nougat, marshmallows, and aerated confectionery.
It is designed for confectionery manufacturers seeking stable foam performance, clean-label positioning, and reduced dependence on imported specialty ingredients, particularly in hot-climate and export conditions.
Why Vegeefoam™
Traditional foaming systems used in confectionery often rely on imported proteins or specialty ingredients, which create challenges such as:
- High and volatile import costs
- Long and uncertain supply chains
- Sensitivity to processing temperature and shear
- Performance variability during export and storage
- Limited technical support for local processing conditions
Vegeefoam™ is engineered to deliver reliable foam structure and stability under real production conditions, not just laboratory environments.
Key Functional Benefits
- Plant-protein-based foaming system
- Designed to replace imported foaming ingredients
- Stable foam formation under heat and shear
- Suitable for continuous and batch confectionery processes
- Consistent aeration and texture
- Dry, shelf-stable ingredient system
- Suitable for vegan and allergen-conscious formulations (application dependent)
Typical Applications
Vegeefoam™ is suitable for a wide range of aerated confectionery products, including:
- Nougat (soft and medium density)
- Marshmallows
- Aerated confectionery centres
- Whipped and foamed sugar systems
The system can be tailored for:
- Different sugar systems
- Varying aeration levels
- Texture and bite control
Performance in Real Processing Conditions
Vegeefoam™ is developed with processing realities in mind:
- Performs reliably at elevated cooking temperatures
- Maintains foam integrity during mixing and depositing
- Supports consistent structure during cooling and setting
- Designed for hot-climate manufacturing and export logistics
This makes it particularly suitable for manufacturers supplying domestic and export markets.
Clean-Label & Regulatory Positioning
- Plant-based
- Free from egg-derived ingredients
- Suitable for vegan formulations (application dependent)
- Designed for clean-label confectionery positioning
Final ingredient declaration depends on the complete recipe and regional regulations.
Import Substitution Advantage
Vegeefoam™ supports a strategic shift away from imported foaming agents by offering:
- Improved cost stability
- Shorter and more reliable supply chains
- Local technical support
- Customisation for regional processing conditions
It is positioned as a performance-matched alternative, not a compromise solution.
Technical Support & Customisation
Prathin Foods provides application-focused support for Vegeefoam™:
- Confectionery trials and validations
- Process parameter optimisation
- Texture and aeration tuning
- Scale-up support for commercial production
- Export and shelf-stability considerations
Our objective is successful implementation, not just ingredient supply.
Who Vegeefoam™ Is For
- Nougat manufacturers
- Marshmallow producers
- Confectionery manufacturers using imported foaming agents
- Export-oriented confectionery brands
- Ingredient and premix companies
Let’s Discuss Your Confectionery Application
If you are evaluating:
- Replacement of imported foaming agents
- Cost and supply-chain stability in aerated confectionery
- Clean-label and plant-based positioning
- Improved performance under hot-climate conditions
Vegeefoam™ can be evaluated through structured trials and technical discussions.
👉 Contact Prathin Foods Pvt. Ltd. to initiate trials or request technical information.