Biotech solutions - fine tuned to your requirements

Deep processing of peas

General diagram. deep processing of peas

The technology of deep processing of peas consists in the isolation of valuable components of pea grain – an isolate of protein, starch and fiber

Products of deep processing of peas

The world market for pea protein in 2020 amounted to 230,000 tons, or $ 750 million .
The compound average annual growth rate for the next five years is 13-14%. The boom in demand for pea protein isolate is associated with an increase in plant Meat Production

Pea protein made from yellow peas


  • high quality protein and almost complete set of amino acids
  • hypoallergenic
  • gluten and dairy free

Native pea starch has:

  • high gel-forming ability
  • low temperature of gelation
  • short texture
  • neutral taste
  • Wide-winged spread
    received and modified

Pea fiber -- white powder with neutral taste and odor

Main properties :

  • neutral taste
  • fibrous structure (the possibility of partial replacement of raw materials and fatty raw materials)
  • increasing the taste characteristics of products

Advantageous properties of pea protein enzymatic hydrolysates

Pea Enzymatic Hydrolyzate (HPP) is a product of deep protein hydrolysis using proteases and is a natural amino-peptide complex with a high content of short and medium peptides and free amino acids.

Key benefits of HPP over native pea proteins:

  • Complete absence or minimal amount of anti-nutritional factors of protein nature
  • Fast and complete digestibility
  • Hypoallergenic
  • Improved taste
  • Expansion of applications
  • Water solubility

Benefits of using HPP:

  • Improves the taste and texture of the final products
  • The nutritional and biological value of products increases
  • Increases the digestibility of protein in final products
  • No ethical concerns with applications

Composition of pea protein hydrolysates

Physicochemical parameters of
Pea enzymatic hydrolysates

  • SV ≥ 96%
  • Protein ≥ 85%
  • Fat ≤ 5%
  • Ash ≤ 7%

Amino acid composition of pea proteins in comparison with several proteins of plant and animal origin

Our successes so far


Deep grain processing

Microbiology & Biotechnology

Pet food & treats

Fruits, berries & veggies processing

Grain beverages / plant milk


  • Technological audit
  • Transfer of out-of-the-box biotechnological solutions
  • Supply of enzymes and biotechnological tools
  • Engineering and special conditions of technological equipment delivery
  • Technological service


Scroll to Top