The search for innovations in plant-based products, with quality equal to or superior to animal-derived products, has seen a significant increase in recent years, opening up great opportunities for the development of products and recipes with high-performance ingredients and excellent nutritional profiles.

The growing interest in sustainability, coupled with the promotion of healthy habits, has led to a rising trend in the consumption of plant-based proteins, particularly protein concentrates derived from cereal seeds and legumes.

While there are health and physical function benefits to plant-based protein-rich diets, the nutritional quality of plant proteins can sometimes be inferior in certain aspects compared to animal proteins. However, due to the different properties of each plant-based protein, they can be combined to achieve better qualitative and nutritional performance, as well as offering other health and environmental benefits when evaluated based on their production and distribution chains.

Wheat and soy proteins have traditionally been the main types in the plant-based protein market, however, the identification of allergies and intolerances related to some plant protein sources has led to the search for other diversified sources of plant-based proteins, such as pea protein.

Pea protein is a fine, greenish powder, commercially available in both concentrated and isolated forms.
Factors such as bioavailability, lower cost, and low allergenic potential are key to the success of this ingredient.

Pea protein is naturally derived and offers high nutritional benefits, a high level of functionality, easy handling and incorporation, easy digestion, and low caloric value. It is also free from cholesterol and trans fats, making it a clean label alternative aligned with various trends in the global market.

Pea protein is a source of essential amino acids and has an amino acid profile that closely matches the ideal recommended for adults by FAO/WHO. Peas are naturally rich in arginine, lysine, and BCAAs (Leucine, Isoleucine, and Valine), allowing them to be used alongside or as a substitute for milk and soy proteins. They also do not contain antinutritional compounds that inhibit the absorption of vitamins and minerals during digestion.

Pea protein allows for various applications as a protein source and contributes to muscle development and overall health maintenance.

Protein bars.

Prepared meals and soups.