Yellow pea combines strong nutritional potential with a broad range of functional possibilities. As a pulse, it naturally provides protein, starch and fibre, giving several routes for developing nutritious and functional food products. Our yellow pea ingredients have a naturally high protein potential and support gluten-free product development.

Through fractionation and processing, the natural components of yellow pea can be used to target different technological requirements. Depending on how the raw material is processed, pea-based ingredients can contribute to gelling, emulsification, foaming, water retention, fat binding and texturizing.

This makes yellow pea particularly interesting for balancing nutrition and functionality, with possibilities ranging from protein and fibre enrichment to gluten-free foods and plant-based applications.