by Hazel Jacobson

Pea protein

This vegetable protein is far healthier than meat protein

Pea protein is a healthier one than meat protein
pea pic.jpg

Pea protein has astounding natural attributes that contribute to a healthy lifestyle. Added to this, it has no effect on oestrogen, as it does not contain phytoestrogens, which can increase or decrease hormone oestrogen in humans.

“The product is taking the market by storm and will be the protein of the future,” says George Tomazos, sales specialist at Advance Seed. “As high demand continues to drive protein costs ever higher, pea protein is well priced and well positioned to play an increasingly important role in food fortification. At less than one third of the price of whey powder and comparably to soya protein, pea protein is a healthier alternative with great benefits and usability.

“Given the current market conditions, manufacturers are under pressure to find alternatives to protein and there has been an alarming increase in the number of unscrupulous sources of protein,” adds George. “Pea protein is pure. It is produced through an entirely mechanical process, during which no chemicals or additives are introduced. It is a 100% natural process, unlike soya protein, which is traditionally produced via a chemical process,” says George.

Although pea protein is not yet available in its raw form to consumers, it is starting to be added to energy and protein supplements, drinks and bars, processed meats and fortified cereals. Pea protein can be utilised in the meat industry to increase protein value and retain moisture and brine, for example in polony, sausage or meat.

“Food and nutritional supplement manufacturers are starting to favour this product for its high protein content, comprising more than 50% protein and less than 11% starch. It increases protein content and enhances texture, viscosity and appearance without altering the flavour, aroma or colour of food,” explains George. Pea protein can be used for both human and animal consumption.  

“We are investigating a gluten-free range for this fast growing market, currently at 30% annual growth. In addition we see pea protein as a potential additive to staple foods such as mealie meal and bread. It is an excellent alternative to eggs as you get the same performance at a lower cost.”

Pea protein has taken three years to develop at a cost of more than 70 million dollars. It is distributed by Advance Seed, a division of Alliance Grain Traders Inc., one of South Africa’s most trusted agricultural production, processing and trading organisations.



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Issue 45


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