Protein-rich pea contains ‘90% less fat than soy’

By Noli Dinkovski

- Last updated on GMT

YePea: an ingredient made from ‘almost forgotten’ yellow pea
YePea: an ingredient made from ‘almost forgotten’ yellow pea

Related tags: Fruit, Nutrition

A protein-rich, low-fat alternative to soy meal designed to be used in clean-label products has been launched by GoodMills Innovation.

YePea – a toasted ingredient derived from the yellow pea – can serve as a texturiser in breads and small baked items, or as a non-allergenic nut ingredient in confectionery such as chocolate pralines, cereal and chocolate bars.

The ingredient, which has a crispy bite and mildly nutty flavour, is said to contain 90% less fat than soy meal.

Unlike soy, it is guaranteed to be free of genetically-modified organisms.

Complex carbohydrates and proteins

GoodMills said that, with its comparatively high content of complex carbohydrates and proteins, YePea is a perfect fit for products targeted at the health and wellness sector.

The German manufacturer claimed the toasted cracked peas improve water binding capacity and texture in bakery items.

Depending on the specific dosage used, it says products baked with YePea can carry a ‘source of protein’ claim. They can also be used as an allergen-free alternative to chopped nuts in toppings and cereal bars.

Available all-year-round

Another benefit is that, unlike nuts, peas are readily available all-year-round and they are a more cost-efficient ingredient.

GoodMills claimed it rediscovered the “almost forgotten” ​yellow pea during a research project.

“Legumes as a source of vegetable protein are enjoying a tremendous renaissance at the moment,”​ said GoodMills md Michael Gusko.

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