Replacing soy protein requires more than matching protein percentage because the new system must still deliver the relevant structure, emulsification or textured bite in the application. Pea and fava routes differ in concentration and physical format, so replacement should be validated function by function.
What can we help you achieve?
Soy-free
For replacement, achieving soy-free can strengthen product performance and create a clearer commercial advantage.
Allergen-friendly
Removing the targeted allergen can broaden consumer access while preserving the experience expected from the category.
Sustainable sourcing
Transparent sourcing can strengthen sustainability messaging and add commercial value to the proposition.
Our Recommended Ingredient Solution
PisumPRO
This ingredient can provide protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.
ViciaPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Compared with PisumPRO, the fava-bean route reaches a higher protein concentration of 65-75%; Ebro also uses locally grown, selected fava-bean varieties for this range.
PisumTEX
It supports the same validated formulation objective(s), but it brings a different ingredient profile. This textured pea-protein range is available at 55% and 65% protein and also has an organic option, giving more grade flexibility within the textured pulse-protein family.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
