Extraction and product development of pea protein

Purpose and goal:

The aim of the project was to try to produce a pea raw material with good functional properties, nutrient profile and taste through pilot and lab experiments in order to be able to replace pea isolate used in production today.

The goal of the project was to carry out pea protein extraction on a pilot scale with an external partner. The protein extracted would then be evaluated in the Peas of heavens test kitchen by making emulsion sausages. The process would then be used as a basis for calculations on a future investment.

Expected results and effects:

The results of the project showed that more development is needed to produce a protein that could replace Peas of heavens current protein. The results showed that it is difficult to produce a protein with a high protein content and good taste, which in turn did not give us the right outcome on the product either. The most noticeable differences were precisely the taste and texture.

The results for any investments showed that an optimized process is required where we need to get more protein per kilo of raw material and that long series need to be run in the factory. Approach and implementation:

Peas of heaven has together with an external consulting partner carried out pilot experiments with protein extraction on Swedish peas. The extracted product was sent to Peas of heavens test kitchen where emulsion tests were performed with Peas of heavens current protein as reference. In the test kitchen, vegan sausages were made where the texture, taste and appearance of the products were evaluated. Based on results in the process on the protein, the possibility of investment was calculated.