Protein
Fava bean protein (Vicia faba, also known as broad bean) is obtained from ground fava beans; the mild, creamy fava bean protein can be isolated using an extraction process.
To produce the pea protein (Pisum sativum L.), the beans are first ground with water to a fine paste, from which the pea protein is mechanically isolated using a series of centrifugation and sedimentation steps.
The sunflower seed protein (Helianthus annus) is obtained from the press cake that remains after the production of cold-pressed sunflower seed oil; this is ground, pressed and ground again, resulting in a fine powder with a characteristic flavour.
The hemp seed protein (Cannabis sativa) is obtained from the press cake that remains after the production of cold-pressed hemp seed oil; the naturally protein-rich press cake is finely ground to produce hemp flour.
The rice protein is obtained by enzymatic extraction of brown rice: the rice grains are first soaked and ground into a protein-rich flour, from which the enzymes then dissolve the proteins; lastly, filtration and gentle spray drying produce the rice protein powder.
Carob germ protein (Ceratonia siliqua) is obtained by rolling the seeds; the resulting protein-rich powder is then gently dried.
Enzyme Complex: Bromelain & Papain
Proteolytic enzymes, also known as proteases, can break down proteins in food into smaller parts by hydrolysing the peptide bonds of the proteins between the individual amino acids. Proteases occur naturally in the digestive tract and in fruits such as pineapple (bromealin) and papaya (papain).
According to the European Food Safety Authority (EFSA):
Protein contributes to
- an increase in muscle mass
- the maintenance of muscle mass
- the maintenance of normal bones
