Pea Protein (Food Grade) · Plant-Based Protein for Beverages, Dairy Alternatives & Nutrition

Key characteristics

• Raw material: Yellow peas (Pisum sativum) from controlled sources.
• Types:
  • Pea protein isolate – typically around 80–85% protein (on dry basis),
  • Pea protein concentrate – moderate protein levels with higher fibre/starch (available on request).
• Form: light cream to light yellow powder with characteristic but manageable plant taste and odour.
• Solubility & functionality: good dispersibility in water (especially in neutral to slightly alkaline conditions), providing body, suspension and protein content in beverages and semi-solid foods.
• Nutritional profile:
  • High protein content with a good amino acid profile among plant proteins,
  • Low in saturated fat and naturally cholesterol free,
  • Suitable for vegan, vegetarian, lactose-free and dairy-free applications.
• Allergen profile: typically considered free from major allergens such as dairy, soy, gluten and nuts (final product claims depend on local allergen lists and factory practices).
• Regulatory & labelling: usually labelled as “pea protein” or “pea protein isolate/concentrate”. Organic or special grades may be available on demand.

Atlas supports customers in selecting pea protein grades and specifications that match their processing conditions, target protein levels and sensory expectations.

Indicative specification points

Specifications are customised for each project and grade. Typical food-grade pea protein isolate parameters include:

• Protein (N×6.25): generally around 80–85% (on dry basis), as agreed.
• Moisture: controlled for flowability, shelf life and microbial stability.
• Fat: typically low; exact range specified to align with nutritional and processing expectations.
• Ash: in line with specification for minerals and functionality.
• Colour: light, with agreed colour parameters and limits for beverage and dairy alternative applications.
• Particle size: adjusted to support dispersion, mouthfeel and suspension in beverages and semi-solids.
• Bulk density: chosen for handling, blending and packing efficiency.
• Solubility / dispersibility: defined under standard test conditions to ensure performance in target applications.
• Microbiological criteria: compliant with food safety requirements for protein ingredients, suitable for use in ready-to-eat foods and beverages under good manufacturing practice.
• Contaminants & heavy metals: controlled within international guidelines for plant-based proteins.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, pesticides, contaminants, origin, Halal/Kosher certification, organic status where applicable) is available from approved producers to support audits and regulatory submissions.

Dairy alternatives & beverages

• Plant-based milks & creamers – pea protein provides protein, body and mouthfeel in oat/almond/soy alternatives and stand-alone pea drinks, often combined with stabilisers and fats for improved suspension and creaminess.
• Protein shakes & RTD beverages – used in ready-to-drink protein beverages for sports, active lifestyle or weight management, frequently together with vitamins, minerals, fibres and sweeteners.
• Instant drink powders – incorporation in powdered protein drinks and instant shakes where good dispersibility and minimal sediment are essential.

Meat analogues & savoury products

• Plant-based burgers, mince & sausages – pea protein contributes to protein content, structure and bite in combination with other plant proteins, fibres and texturising systems.
• Hybrid meat products – partial replacement of meat protein with pea protein to support flexitarian and sustainability-focused concepts while maintaining familiar texture.
• Meat-extending and savoury fillings – used in dumplings, savoury pastries, fillings and convenience products to boost protein and manage cost-in-use.

Bakery, snacks & cereals

• High-protein bakery – application in protein breads, buns, wraps, pancakes and bakery mixes, where it complements cereal flours and improves protein claims.
• Snack bars & cereals – inclusion in granola bars, cereal clusters and breakfast cereals for enhanced protein positioning and satiety.
• Extruded snacks & crisps – use in high-protein extruded snacks and better-for-you crackers where a plant-based protein message is important.

Sports, medical & specialised nutrition

• Sports nutrition – pea protein is a key component in vegan protein powders, RTD shakes, meal replacement shakes and recovery products, often in blends with other plant proteins to optimise amino acid profile.
• Weight management & meal replacements – use in shakes, bars and portion-controlled meals to deliver targeted protein per serving and support satiety.
• Specialised & medical nutrition – selected use in nutritional supplements and medical food concepts, always under strict regulatory and formulation requirements.

Formulation & process guidance

• Dosage & protein targets:
  • Defined by desired on-pack protein claims (e.g. “source of protein”, “high protein”),
  • Overall nutritional design – energy, carbohydrates, fibre and fat balance,
  • Texture and sensory requirements in the final product.
• Taste & mouthfeel optimisation:
  • Use of flavour systems, sweeteners and masking strategies to manage plant notes,
  • Combination with fats, hydrocolloids and starches for improved creaminess and body in beverages and dairy alternatives.
• Process considerations:
  • Hydration conditions (time, temperature and shear) significantly affect dispersibility, viscosity and mouthfeel,
  • Heat treatment (UHT, HTST, retorting) may influence solubility, viscosity and flavour, requiring trials,
  • Interaction with salts, pH adjusters and stabilisers must be optimised per recipe.
• Regulatory & labelling:
  • Confirm protein claim thresholds and calculation rules in each market,
  • Ensure proper declaration of pea protein and any carriers,
  • Validate allergen & “free-from” claims against local regulations and manufacturing practices.

Quality & documentation

• Supplied as food-grade pea protein (concentrates and isolates) with agreed specifications for protein content, functional properties and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet summarising key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Selected grades may be available with organic certification (subject to sourcing and volumes).
• Manufacturing sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, nutrition and health claims, protein declarations and allergen labelling in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 20–25 kg multi-wall bags or fibre drums with inner liners designed to protect against moisture uptake, contamination and caking. Alternative pack sizes may be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, fibres and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and on the COA; customers should validate functionality, flavour and microbiological stability in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation managed from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (dairy alternatives, beverages, meat analogues, bakery, snacks, sports/medical nutrition, etc.), target protein content per serving, process conditions (UHT, HTST, extrusion, baking), annual volume, packaging needs, documentation/certification requirements (e.g. organic, Halal, Kosher) and destination markets. Our team will recommend suitable pea protein grades and, where relevant, complementary ingredient concepts.