Author: Jon Stratford
Damage Claim Form Download
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Read moreChickpea Fortified Cinnamon Roll
This cinnamon roll contains over 20% chickpea flour by total weight! Extra fiber and protein without sacrificing flavor or eating . . .
Read moreGluten Free Fudge Brownie
These fudge brownies are moist, rich, and decadent, never dry or crumbly. For some variety, add berry or even coffee . . .
Read moreItalian Dressing made with Steamed Chickpea Flour
Zesty and flavorful, this Italian dressing emulsion, made from Steamed Chickpea Flour, holds together surprisingly well. The Steamed Chickpea Flour . . .
Read moreGluten Free Buttermilk Biscuits
This buttermilk biscuit made from Steamed Chickpea Flour is perfect for serving with sausage gravy, or even just butter and . . .
Read moreGluten Free Deep Dish Pizza Crust
If you’re looking to make an exceptional gluten-free deep dish style crust, you’ve found the answer. Steamed Chickpea Flour gives . . .
Read moreGluten Free Thin Pizza Crust
This basic gluten free pizza crust dough can be rolled quite thin and still hold its shape out of the . . .
Read moreCoronavirus Statement
March 19, 2020 Dear Valued Customers: As the Coronavirus and its impact continue to evolve and develop, Natural Products, Inc. . . .
Read moreHistory of NPI
Natural Products, Inc. (NPI) has its roots deep in the heartland of America — Iowa, one of the most productive . . .
Read moreCP100-S Steamed Chickpea Flour
Steamed Chickpea Flour (CP100-S) is made with a proprietary steaming process that stabilizes the flour, eliminates the raw ‘beany’ flavor, . . .
Read moreWelcome to NPI!
Welcome to the website of Natural Products, Inc. (NPI). Please look around, and don’t hesitate to contact us if you . . .
Read moreNon-GMO/GE USDA Process Verified Program
May 9, 2017 Natural Products, Inc. (NPI) of Grinnell, Iowa announced that it has received U.S. Department of Agriculture (USDA) . . .
Read moreTechnical Support
NPI is committed to providing world-class technical support for its industrial customers around the world. We know how important cost . . .
Read moreBLUE100 Whole Egg Replacer
In these days of rising commodity and animal protein costs, NPI is pleased to offer an ingredient that gives industrial . . .
Read moreFunctionality of Soy Ingredients
The functional properties of whole soy ingredients in baked foods are determined by the amount of heat used in the . . .
Read moreFull Fat Soy Ingredients
Most bakers have used defatted soy flour, soybean oil, and lecithin—commodity ingredients that have been used for decades in small . . .
Read moreReplacing Eggs in Cookies
You can use BLUE100 Whole Egg Replacer in almost any kind of cookie. In fact, this just might be the . . .
Read moreApplication Specifics: Cookies and Cakes
Following are some troubleshooting tips for cookies, muffins, and cakes. Cookies Instead of adding BLUE100 or BLUE155-A in the 2nd . . .
Read moreBreaking an Egg Replacement Project into Stages
We recommend the following stepwise approach to optimizing the use of an egg replacer in a sweet baked product. Begin . . .
Read moreWhite Bread made with EASY100
EASY100 Enzyme Active Full Fat Soy Flour is part of the USDA standard of identity of white pan breads, and . . .
Read moreEASY100 Enzyme Active Full Fat Soy Flour
Enzyme active full fat soy flour is used in bakery products as a dough conditioner and bleaching agent. Made with . . .
Read moreBLUE100 in cookie dough
BLUE100 Whole Egg Replacer makes an excellent choice for use in frozen cookie dough, as a 100% replacement of the . . .
Read moreEASY100 standard of identity
Enzyme Active Full Fat Soy Flour (EASY100) is part of the USDA standard of identity of white breads, used at . . .
Read moreLOSO100 protein
Low fat soy flour contains 50% protein–excellent for bars and other snacks.
Read moreBLUE155-A Emulsifier Blend
BLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that helps reduce your eggs by half in a variety of sweet . . .
Read moreROSY100 in donuts
Roasted full fat soy flour (ROSY100) reduces oil uptake in cake donuts!
Read moreEgg Replacers: Functionality and Basic Usage
Through their proprietary blend of vegetable-based ingredients, NPI’s blended egg replacers provide the following functionality in sweet baked goods: • . . .
Read moreBakery Technologist
NPI can assist you with reformulating your products, from benchtop to production line!
Read moreOrdering Samples
To request samples, please call 641-236-0852, or send us an email. Please refer to the following product codes in your . . .
Read moreROSY100 Roasted Full Fat Soy Flour
Roasted full fat soy flour is used in bakery products to increase the water absorption of the dough, which increases . . .
Read moreEASY16 Enzyme Active Full Fat Soy Meal
Enzyme active full fat soy meal is a replacement technology for traditional “whole soybean” tofu and soymilk manufacturing, offering industrial . . .
Read moreRoasted Full Fat Soy Meal (ROSY16) and Grits (ROSY12)
Roasted full fat soy meal is an excellent source of protein for breads, adding texture and a nice nutty flavor. . . .
Read moreLOSO100 Low Fat Soy Flour
Low fat soy flour can be used in many bakery products and soyfoods to increase protein, add water, and extend . . .
Read moreLOSO16 Low Fat Soy Meal
Low fat soy meal is a high protein soy ingredient that adds texture and increases the protein in bars, snacks, . . .
Read moreSpecification Sheets
Please use the links below to download our specification sheets.
Read moreCost Savings with Soy Ingredients
Minimally processed soy protein is one of the cheapest proteins available to the food industry. Because processing costs are kept . . .
Read moreBLUE100 in Cookies
You can replace 100% of the whole eggs in your cookies with BLUE100? Save money, and improve shelf life at . . .
Read moreWorking with NPI on R&D Projects
We recognize that our specification sheets do not tell you everything you need to know about how to use our . . .
Read moreNutrition and Whole Soy
In the same way that functional benefits are closely related to the oil and protein, the nutritional benefits of whole . . .
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