Pea proteins

Pea proteins are the proteins naturally present in peas, chiefly legumin, vicilin, convicilin, and albumins. Extracted and purified fractions yield pea protein isolates and concentrates prized for nutritional quality and functional performance in foods. They appear in infant formulas, protein supplements, meat analogues, and bakery products, and they form the basis of edible films. During processing, compounds that cause flatulence and antinutritional factors must be minimized to ensure digestibility and consumer acceptance. In the plant-protein market, pea proteins stand out for low allergenicity compared with soy, driving rapid growth as formulators seek sustainable, label-friendly protein sources.