Pea Protein
Pea protein is extracted from dried yellow field peas (Pisum sativum). For isolates, dehulled peas are milled, the protein is dissolved in water, separated from starch and fiber, precipitated near its isoelectric point, neutralized and spray-dried, giving roughly 80-90% protein on a dry basis. Lower-protein concentrates can also be made by dry milling and air classification, and pea starch and fiber are sold as co-products.
Suppliers sell different products under the same name. Specify the one you need.
Wet-extracted protein at roughly 80-90% protein on a dry basis. The main grade for shakes, bars and plant-based dairy alternatives.
Lower-protein material, often made by dry fractionation, used where cost matters more than protein density.
Grades treated for better solubility and smoother texture in beverages; some are lightly hydrolyzed with enzymes.
Extruded pea protein, dry or high-moisture, used as a meat-like base in plant-based foods.
Isolates from certified organic or non-GMO verified peas, with certificates supplied per lot or per facility.
Isolates with reduced sodium from the neutralization step, for formulas with tight sodium targets.
Compare each result with your own specification when the lot arrives.
Store sealed in a cool, dry place away from odors. Pea protein is fairly stable as a powder but absorbs moisture, and residual fat can oxidize into beany or cardboard-like off-flavors over time. Shelf life and retest dates come from the supplier's specification.
Protein, sodium and flavor vary between lots and crop years, so run a taste check of each new lot in the finished formula and recalculate protein per serving from its COA. Keep each lot's heavy-metal results on file for retailer and Prop 65 reviews. Use FEFO.
Facts from regulators and standards bodies, each linked to its source.
FDA GRAS Notice GRN 608 (Axiom Foods and SPRIM, pea protein concentrate for use as an ingredient, formulation aid and texturizer in foods) closed on May 27, 2016 with a "no questions" letter.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA GRAS Notice GRN 803 (Ingredion and Shandong Jianyuan Bioengineering, pea protein) closed in November 2019 with a "no questions" letter for several technical uses in conventional foods.
Source: hfpappexternal.fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Los Angeles, CA
Sells it as VegOtein
Los Angeles company that makes hexane-free plant proteins, including brown rice, pea and pumpkin seed proteins, for food, beverage and nutrition brands.
Manufacturer · Warcoing, Belgium
Sells it as PISANE
Belgian processor of yellow peas and chicory that makes PISANE pea protein isolates and FIBRULINE chicory inulin.
Manufacturer
Sells it as VITESSENCE
Global ingredient manufacturer whose range includes VITESSENCE pea protein isolates, PureCircle stevia sweeteners and ASTRAEA allulose.
Distributor · Itasca, IL
Global ingredient distributor and premix maker that supplies supplement and food brands with proteins and other bulk ingredients, including whey and pea proteins, collagen peptides and creatine monohydrate.
Manufacturer · Minneapolis, MN
Minnesota company that grows, contracts and processes US yellow peas into pea protein, starch and fiber at its own plants, with a separate soybean business.
Manufacturer
Sells it as NUTRALYS
French plant-based ingredient company whose NUTRALYS pea protein isolates are extracted from yellow peas with a water process and made in France and Canada.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include pea protein isolate, pea protein concentrate, soluble or hydrolyzed pea protein, textured pea protein, organic and non-GMO and low-sodium grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect protein content, composition: moisture, ash, fat and sodium, heavy metals, microbiology, pesticide residues, allergen cross-contact and physical and sensory, each with its method, specification and result for that lot.
Store sealed in a cool, dry place away from odors. Pea protein is fairly stable as a powder but absorbs moisture, and residual fat can oxidize into beany or cardboard-like off-flavors over time. Shelf life and retest dates come from the supplier's specification.
FDA GRAS Notice GRN 608 (Axiom Foods and SPRIM, pea protein concentrate for use as an ingredient, formulation aid and texturizer in foods) closed on May 27, 2016 with a "no questions" letter. FDA GRAS Notice GRN 803 (Ingredion and Shandong Jianyuan Bioengineering, pea protein) closed in November 2019 with a "no questions" letter for several technical uses in conventional foods.
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