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Pea Protein is a high-purity, hypoallergenic plant protein extracted from yellow peas (Pisum sativum). Unlike many other plant proteins, Pea Protein a naturally free from common allergens such as gluten, soy, and dairy, making it a "clean label" favourite for B2B food manufacturers. Pea Protein Isolate production involves a sophisticated wet-milling process, including cleaning, de-hulling, and grinding, followed by a liquid filtration or centrifugation phase to separate protein from starch and fibre. The final protein fraction is then spray-dried to ensure a neutral flavour profile and high solubility, which is critical for beverage and dairy-alternative applications. Pea Protein has Nutritional Superiority, known for its impressive amino acid profile, particularly rich in Branched-Chain Amino Acids (BCAAs) like Leucine, Isoleucine, and Valine. With a PDCAAS (Protein Digestibility-Corrected Amino Acid Score) of approximately 0.89–0.93, it is one of the closest plant-based equivalents to animal proteins. We are a globally established nutraceuticals supplier, along with a broad portfolio of nutraceutical ingredients worldwide through comprehensive regulatory documentation (CoA), traceability, and consistent global supply capabilities, ensuring reliable lead times and quality assurance across all grades.
Glyphosate 41% SL
Chlorantraniliprole 0.4% GR
Fipronil 0.3% GR
Azadirachtin 0.3%
Thiamethoxam 0.9% + Fipronil 0.2% GR
Bis(dibenzylideneacetone)palladium(0)
Cypermethrin 0.25% DP
Pigment Blue 15:0
Tris(dibenzylideneacetone)dipalladium(0)
Mono Ammonium Phosphate 12-61-0
Azoxystrobin 4.8% + Chlorothalonil 40.0% SC
Bis(tricyclohexylphosphine)Palladium(0)
Flubendiamide 0.7% GR
Imidacloprid 0.3% GR
Gibberellic Acid 0.001% L
Tris(acetomitrile) tricarbonyl chromium(0)
Tricyclazole 18.0% + Tebuconazole 14.4% Sc
Gibberellic Acid 0.186% SP
Gibberellic Acid 0.186% WP
Glucosylceramide (d18:1/22:0)
Mono Potassium Phosphate 0-52-34
Cartap Hydrochloride 4% + Fipronil 0.5% Cg
Ashwagandha Root Extract (Withania somnifera) 5.0%
Thiamethoxam 1% + Chlorantraniliprole 0.5% GR
SODIUM PARA-NITRO PHENOLATE 0.3 % SL
1-Naphthyl Magnesium Bromide 0.25M in THF
Acetamiprid 0.4% + Chlorpyrifos 20% w/w EC
Methyl Magensium Chloride 3.0 M solution in THF
tert-Butyl Magnesium Bromide 0.5M in THF
1,8-Diazabicyclo[5.4.0]undec-7-ene
1-Propenyl Magnesium Bromide 0.5M in THF
1-Propynyl Magnesium Bromide 0.5M in THF
3-Amino-3-azabicycIo[3.3.0]octane hydrochloride
Emamectin Benzoate 0.9% + Novaluron 5.25% Sc
2-Fluoro Phenyl Magnesium Bromide 0.5M in THF
1-Phenyl-3-oxabicyclo[3.1.0]hexan-2-one
2-Chloro Phenyl Magnesium Bromide 1.0M in DEE
Deltamethrin 0.72% W/W + Buprofezin 5.65% EC
1-Methyl-2-Propenyl Magnesium Chloride 0.5M in THF
I0, 11-Dihydro-11-oxodibenzo[b,f] [ 1,4]thiazepine - Dibenzo (Key Intermediate of Quetiapine Furmatrae)
(1R,2S,5S)-methyl 6,6-dimethyl-3-aza-bicyclo[3.1.0]hexane-2- carboxylate hydrochloride
Spirotetramat 11.01 % + Imidacloprid 11.01% Sc
Pigment Red 49:1
Pigment Red 48:1
Profenofos 40% + Cypermethrin 4% Ec
Antimonate (SbO31-), sodium (1:1) (Sodium antimonate)
Azoxystrobin 7.1% + Propiconazole 11.9% Se
Pea Protein is a high-purity, hypoallergenic plant protein extracted from yellow peas (Pisum sativum). Unlike many other plant proteins, Pea Protein a naturally free from common allergens such as gluten, soy, and dairy, making it a "clean label" favourite for B2B food manufacturers. Pea Protein Isolate production involves a sophisticated wet-milling process, including cleaning, de-hulling, and grinding, followed by a liquid filtration or centrifugation phase to separate protein from starch and fibre. The final protein fraction is then spray-dried to ensure a neutral flavour profile and high solubility, which is critical for beverage and dairy-alternative applications. Pea Protein has Nutriti...
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Food & Nutrition
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Nutraceutical Ingredients
Amino Acids & Proteins
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Chemical Properties & Specifications
Vegan protein powders due to its high BCAA content
Structural "bulk" and satiety factor in functional foods and weight management shakes
Primary protein source in pea-based milks, yogurts, and frozen desserts due to its excellent emulsification properties
Foundational ingredient for the "Next Gen" meat alternatives, providing the fibrous texture and "bite" required in plant-based patties and sausages
Protein content enhancement of breads and snacks while improving moisture retention