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Overview

Pea Protein

Pea Protein (Pisum sativum L.), with its high-quality amino acid profile, offers a sustainable, plant-based alternative to animal proteins. Modifications can enhance its functionality, expanding its use in meat analogs, dairy alternatives, and more.

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Product Range

  • Pea Protein Isolate 80/85

  • Pea Protein Hydrolysate

  • Pea Fiber

  • Pea Starch

Product Characteristics

  • Produced from non- GMO yellow peas

  • Excellent amino-acid profile

  • Low-fat, cholesterol free

  • High solubility

  • Great water binding properties

  • Clean label ingredient (allergen free)

  • Neutral taste

  • Great texturizer

  • Organic (upon request)

Product Range
Product Characteristics
Product Highlights

Pea Protein Applications

Food Products

Pea Protein is commonly used in meat substitutes, bakery products, pasta, and dairy alternatives. It provides excellent water and oil retention, emulsification, and gelation, enhancing texture and stability. In meat products, it acts as an extender, while in pasta and dairy alternatives, it improves processability and emulsifying properties.

Application render Food Products Lacterra
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