Dagon: Elevating Taste and Texture

A Treasure of Functionality

Naturally Chewy and Elastic!

Ideal for complementing the soft and brittle texture of legume proteins. Dagon strongly binds the protein matrix and makes it more chewy

Thick and Full Volume!

Dagon fills the voids in the fluffy legume protein matrix, making it look full and rich, enhancing the processability and mouthfeel

Dagon offers a flowy fatty texture in combination with plant proteins at certain inclusion percentages, giving a smooth and rich mouthfeel

Creamy Without Fat!

Clean Label

One Ingredient

Top Nutrition

Made from natural biomass using conventional fermentation

Unlocking several functionalities and slashing additives

Includes Iron, Zinc, and vitamin B12, and other micro-nutrients

Tunable

Adaptable functionality with inclusion rate based on target application

Versatile Blends

Can be combined with pea, soy, faba, or rice protein isolates or concentrates

Digging Into The Chemistry: How Dagon Works

Dagon is added to plant protein isolates or concentrates at a ratio of 10:90

Upon hydration and mixing, the blend is to be heated for functionalization

After heating and cooling, a rich umami taste and a dense texture are formed