Solve the nutrition and processing challenges of plant-based dairy

Bring on the protein and functionality for winning plant-based dairy

To stand out with your plant-based dairy alternatives, you'll need to deliver expected levels of protein nutrition together with the familiar, smooth and creamy textures of traditional dairy products — all while keeping your ingredient label clean and simple.

Now with VITESSENCE^® Pulse pea protein isolates, you can leverage the recognition and appeal of pulses in the form of highly functional protein isolates that deliver a minimum of 80% protein content (dry basis). Offering versatile functional benefits, these solutions enable you to partially or fully replace other protein sources to create on-trend plant-based foods and beverages including dairy-free yogurts, cheeses, frozen desserts and milks.

Achieve in-demand protein claims

Not all pulse protein types are the right fit for plant-based dairy alternatives. Pulse flours contain about 20% protein, and concentrates deliver up to 60%. But VITESSENCE^® Pulse pea protein isolates contains a minimum of 80% protein (dry basis) — which can help you reach the 10 grams (or more) per serving needed for “excellent source of protein” front-of-package claims, depending on your application.

Deliver non-GMO, gluten-free, clean label appeal

Derived from yellow peas, these protein isolates are non-GMO, gluten-, lactose- and soy-free. Plus, these ingredients do not contain any of the top nine major allergens such as tree nuts, wheat or milk. An organic option is available.

Build creamy, customer-preferred textures

As this viscosity and gel strength comparison shows, VITESSENCE^® Pulse pea protein isolates can help you formulate texture attributes in plant-based yogurt that rival the traditional dairy-based product.

Functional benefits for processing and formulation

Documentation and samples