Bulk Pea Protein Isolate —
≥85% Protein
B2B Bulk EU

Pea protein isolate (PPI) is produced by aqueous extraction and isoelectric precipitation of protein from yellow split peas (Pisum sativum), yielding ≥85% protein on a dry basis. Concentrate grades typically achieve 65–80% protein and retain more starch, fibre and off-flavour compounds. Isolate has a significantly cleaner flavour profile, higher solubility at neutral pH (~65%), and superior functional properties (emulsification, gelation, foaming) — making it the preferred ingredient for beverage, bar and meat alternative applications.

FDCM's pea protein isolate achieves PDCAAS 0.89 and DIAAS 0.82 (reference pattern 1–3 years). The limiting amino acid is methionine (0.9 g/100 g protein). This makes PPI nutritionally superior to other plant proteins except soy isolate (DIAAS 0.90) and is the basis for the 'complete plant protein' claim when blended with rice protein (which compensates the methionine deficit). At matched leucine doses, muscle protein synthesis outcomes are comparable to whey protein.

Pea protein isolate contains ~8.0 g leucine per 100 g protein — above the ~2.5 g/serving threshold required to maximally stimulate mTORC1. At a 25–40 g serving size, leucine delivery is sufficient for MPS stimulation. The landmark Babault et al. (2015) RCT demonstrated equivalent biceps brachii hypertrophy with pea vs whey protein over 12 weeks in resistance-trained males. Key advantage: arginine content (8.7%) supports NO synthesis, which may enhance training performance.

Pea protein isolate (≥85%) has a mild, slightly earthy flavour — significantly cleaner than concentrate grades. At <20 g/serving in flavoured products, masking is straightforward with vanilla, chocolate, or fruit flavour systems. Effective masking strategies: (1) pH adjustment to 4–4.5 (reduces beany notes), (2) cyclodextrin complexation of hexanal/pentanal, (3) combination with dairy proteins which mask grassy notes. In neutral pH beverages >3% concentration, flavour modulation is recommended.

Yes — pea protein isolate is the leading plant protein for HMMA (High Moisture Meat Analogue) production at 65–75% moisture content in twin-screw extruders. It produces a fibrous, anisotropic texture comparable to chicken breast. Optimal extrusion parameters: barrel temperature 130–160°C, die 90°C, moisture 65–70%. Blend with vital wheat gluten (20–30%) for enhanced fibre orientation. At 20–25% inclusion in burger patties, protein content reaches 15–20 g/100 g.

Pea protein is a food ingredient (not additive) — no E-number required. The term 'pea protein' or 'pea protein isolate' is used on the label. Under EU Regulation 1169/2011, pea is not among the 14 mandatory allergens — no allergen declaration required (unlike soy protein). Non-GMO declaration available. Nutritional protein claims require minimum 12% of energy from protein per EU Regulation 1924/2006. High protein claim requires >20% of energy from protein.

Whey protein has superior DIAAS (1.09 vs 0.82) and higher leucine content (10.9 vs 8.0 g/100g protein). However, pea protein outperforms whey in: arginine (8.7 vs 2.1 g/100g — supports NO), iron content, total fibre, and absence of allergens (whey = milk allergen). For muscle building outcomes, studies show equivalent results at matched leucine doses when total protein is adequate. Pea protein is vegan, lactose-free, and avoids the gut discomfort some users experience with dairy proteins.

Pea + rice is the most nutritionally rational plant protein blend. Pea is high in lysine (7.2 g/100g) but limiting in methionine (0.9 g/100g). Rice protein complements this — high methionine/cysteine, limiting in lysine. A 70/30 pea/rice blend achieves DIAAS >1.0 (comparable to animal protein) and an amino acid profile closely matching whey. This is the basis for most premium vegan protein formulas. FDCM supplies both ingredients.

Key functional properties: Water binding capacity ~4 g/g (excellent for meat systems). Emulsification capacity comparable to egg white at pH 7. Gelation onset 80–85°C — forms firm, cohesive gels suitable for meat analogue structure. Foaming capacity lower than egg white but useful in aerated products. Solubility ~65% at pH 7, drops to minimum at pI (~4.5) — avoid acidic systems without stabilisation or heat treatment. Film-forming properties useful in coating applications.

Minimum order: 1 bag (25 kg) — no volume commitment required. Lead time to Germany: 2–3 business days via DSV road freight from Warsaw, Poland. Incoterms DAP. Pallet quantities (600 kg, 24 bags) available with preferential pricing. Full documentation included: Certificate of Analysis (CoA), Safety Data Sheet (SDS), Technical Data Sheet (TDS), allergen statement, non-GMO declaration. All B2B inquiries answered within 4 business hours: contact@fdcm.eu

Pea protein isolate contains no EU mandatory allergens (Regulation 1169/2011 Annex II). It is free from: gluten, milk, eggs, fish, shellfish, tree nuts, peanuts, sesame, soy, celery, mustard, lupin, molluscs, sulphites. Pea (Pisum sativum) has cross-reactivity potential with peanut and lupin in sensitised individuals — relevant for clinical formulations. Standard food product labelling does not require pea allergen declaration.

Storage: cool, dry warehouse <25°C, relative humidity <65%, away from odour sources. Packaging: 25 kg multi-wall paper bags with PE inner liner. Shelf life: 24 months from production date under recommended storage conditions. Pea protein is hygroscopic — reseal immediately after use. Do not store near strongly aromatic materials. Once hydrated, use immediately or refrigerate and consume within 48 hours.