Pea Protein

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

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Is the US pea protein market at a tipping point?

By Stephen Daniells

Demand for plant proteins continues to rise, and pea protein’s sustainability, non-allergenicity and non-GMO message is edging the ingredient to a tipping point.

Burcon: Market timing right for pea protein

Burcon: Market timing right for pea protein

By Maggie Hennessy

Functional plant protein supplier Burcon NutraScience Corp. continued its focus on commercializing its “invisible” pea protein isolate Peazazz during the second quarter of fiscal 2014, beginning operations at its semi-works facility, ramping up discussions...

US pea protein market ‘ready to explode’

Special edition: Protein-rich foods: The next generation

US pea protein market ‘ready to explode’

By Stephen DANIELLS

For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.

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