Ingredient Spotlight: Pea Protein

Plant proteins are becoming increasingly important, not only for health reasons, but also for economic and environmental reasons. The pea is a particularly promising source. Its functional properties, nutritional composition and wide range of applications in food processing are impressive. Read on to find out why pea protein is shaping the future of plant-based nutrition – and how Heiss MSP can help you process it.

Why plant-based proteins are on the rise

More and more consumers are turning to plant-based proteins because they are seen as more sustainable, ethical and cost-effective. Well-known sources include soy, quinoa and amaranth. Although many plant proteins do not contain all the essential amino acids, pea protein is one of the exceptions: It provides an almost complete amino acid profile – similar to soy, but without its allergenic potential.

Nutritional values and health benefits of pea protein

Pea protein is available in the form of isolates, concentrates and flours. Its composition varies depending on the type of pea and how it is processed. It is becoming increasingly important in sports nutrition as studies show that it has similar effects to whey protein (whey) on muscle strength, muscle building and performance. It is also free from lactose and gluten and is generally well tolerated.

Functional properties and applications of pea protein

Pea protein scores not only for its nutritional value, but also for its functional properties: Aspects such as texture, stability and mouthfeel are crucial for product development.

Typical applications:

  • Vegan meat alternatives: Pea protein acts as a filler, binder and texturiser in bakery products: In breads and pastries it improves water retention, protein content and consistency
  • Extruded snacks: Pea protein isolates enrich snacks with protein and improve the amino acid profile
  • Emulsifiers: Ideal for vegetable emulsions without additives

Contract manufacturing of peas at Heiss MSP

As an experienced contract manufacturer, Heiss MSP supports you in refining your peas – individually, efficiently and food-safe. For example, in the micronisation of your pea protein isolate – for improved solubility and an optimised mouthfeel, e.g. in plant-based protein shakes.

Or would you like something particularly innovative? Heiss MSP uses dry fractionation to produce a clean label protein concentrate with a protein content of approx. 55% – without any chemical additives. Your advantage: sustainable, label-friendly ingredients for your plant-based food innovations.

Conclusion: Pea protein – sustainable, functional, powerful

Pea protein is more than just a trend – it is a versatile, functional and sustainable ingredient for the plant-based food industry. Thanks to its complete amino acid profile and excellent processability, it offers a valuable alternative to animal protein – for both manufacturers and consumers.