Frequently Asked Questions

Pea protein powder is a vegetable-based protein derived from yellow peas, commonly known as split peas. It has an amino acid profile especially beneficial for weight lifters and other athletes, and it suits almost everybody else too. It is a common choice for vegans, for people with allergy issues, for those trying to avoid cholesterol, and for anyone concerned about the environmental impact of other protein sources. It contains no cholesterol and is easily digested. Read more about pea protein for vegans.

Fresh peas contain only about 6% protein. The concentration process used to make the powder raises that to roughly 90%, which is what makes it a robust, high quality protein source rather than simply dried peas. See how peas are turned into powder.

The process begins with grinding the peas and then concentrating them. Concentrating isolates the protein by removing the carbohydrates, leaving a substance that is predominantly protein. Read the step by step process.

Pea protein has higher arginine and glutamine levels than whey or egg protein. Its branched-chain amino acid (BCAA) profile closely matches that of whey, casein and egg proteins. Taken together, that places pea protein at an amino acid profile equivalent to, or better than, other protein powders. Read more about its nutritional advantages.

Yes. Easy digestibility is one of pea protein's key benefits, which makes it a practical option for people with sensitive digestive systems and for those who are lactose intolerant. Read more about digestibility.

For many people, yes, mainly because of its lower allergenic potential. Soy protein contains several allergens, including up to 28 different proteins that bind to IgE antibodies, the type responsible for triggering allergic reactions. Both offer real nutritional benefits, and soy remains a valuable source of complete protein, so the right choice depends on your own needs. Read the full comparison.

Unfermented soy contains enzyme inhibitors that may interfere with protein digestion, and phytates, which can inhibit mineral absorption. Soy also contains phytoestrogens, which can mimic oestrogen in the body, and goitrogens, which can affect thyroid function in people with pre-existing thyroid conditions. These effects are typically dose dependent, associated with very large quantities, and do not affect everyone. Many people consume soy with no adverse effects at all. Read the full comparison.

Yes. It is a plant protein made from yellow peas, and it offers vegans and vegetarians a source of high quality plant protein that is not otherwise easy to obtain. Many plant proteins are incomplete, lacking one or more of the essential amino acids, whereas pea protein has a more comprehensive amino acid profile than most. Read more about pea protein for vegans.

Hemp protein and brown rice protein are two significant alternatives. Hemp protein is valued for its abundant omega fatty acid content, and brown rice protein for its hypoallergenic properties and ease of digestion. Including a range of plant proteins in a varied vegan diet helps ensure a comprehensive intake of nutrients. Read more about the alternatives.

Pea protein is generally well tolerated and has a lower allergenic potential than soy. No food can be guaranteed to be completely hypoallergenic, because individual sensitivities vary, so if you have known allergies it is worth checking the specific product and speaking to a health professional. Read more about allergenic potential. Please also see our disclaimer.

Hexane is a hydrocarbon solvent, a colourless and flammable liquid commonly found in gasoline. Alongside industrial cleaning and degreasing, it is used in the food industry to extract oils and proteins from plant materials. In pea protein production it is often used to dissolve and extract the protein from the peas, which is then separated and purified. Read more about hexane.

The main concern is residual solvent in the finished product. Hexane evaporates during processing, but trace amounts can remain. The long term effects of consuming those residues are not fully understood. Exposure to high levels of hexane is known to cause neurological damage in industrial settings, though the levels found in food products are typically far lower than those associated with such risks. Read the full article.

Yes. Alternative extraction methods exist, including water-based and mechanical processes that do not involve hexane at all. They may be less efficient or more costly, which is why hexane extraction remains common. If it matters to you, check how a given product is manufactured before buying. Read more about extraction methods.

In the UK the Reference Nutrient Intake for protein, set by SACN, is 0.75 grams of protein per kilogram of body weight per day. Using the reference body weights that figure is based on, that works out at roughly 45 grams a day for women and 56 grams a day for men. Requirements vary by gender, age, weight and activity level, and rise during periods of growth. Read more about protein requirements. This is general information, not personal advice, so please see our disclaimer.

Considerably more than the RNI. Endurance athletes generally meet their needs at around 1.37 grams per kilogram of body weight per day, while weight lifters often require 2 grams per kilogram, rising to as much as 2.8 grams per kilogram during intense training. Those levels maintain the positive nitrogen balance needed to synthesise new tissue. Read more about athletes and protein. This is general information, not personal advice, so please see our disclaimer.

When protein is consumed the body breaks it down into amino acids. There are 20 of them, classified as either essential or nonessential. The body can produce its own supply of the nonessential ones. Essential amino acids cannot be created by the body and must come from the food we eat. Read more about amino acids.

A complete protein contains all of the essential amino acids in the correct amounts, and it is only when all of them are present in the proper amounts that the body can create muscle. Incomplete proteins are deficient in this respect, but two or more of them can be combined to make up a complete protein providing everything the body requires. Read more about complete proteins.

Protein increases satiety and fat burning, which makes it useful in weight loss programmes aimed at losing body fat while preserving muscle. The body can also use protein for energy when carbohydrate supplies are inadequate, but it is far less efficient at doing so and burns many more calories in the process, which is what makes higher protein diets advantageous for weight loss. Read more about protein and weight loss. This is general information, not personal advice, so please see our disclaimer.

Unflavoured pea protein has a mild, slightly earthy or beany flavour. It is noticeable but not strong, and it disappears easily into a smoothie or anything with a flavour of its own. Taste does vary between brands and batches, so if the first one you try does not suit you it is worth trying another before giving up on pea protein altogether. Flavoured versions are widely available if you would rather not taste it at all. See which suppliers offer flavoured and unflavoured.

That is usually texture rather than flavour, and it is a mixing problem rather than a fault with the powder. Protein particles that have not fully dissolved are what you are feeling. Shaking briefly in a bottle often leaves some of the powder dry in the middle. Blending, or letting the drink stand for a few minutes so the powder hydrates fully before you drink it, usually clears it up.

Blend it with the liquid first and add everything else afterwards, rather than tipping it all in together. Give it a moment to hydrate before drinking. Strong flavours cover the earthiness well: banana, cocoa, peanut butter, vanilla and berries all work. Using milk or a plant milk instead of water gives a fuller texture. You can also cook with it, stirring it into porridge, overnight oats or baking, which sidesteps the texture question entirely.