Organic Pea Protein · Certified Plant-Based Protein for Beverages, Dairy Alternatives & Nutrition

Key characteristics

• Raw material: organically grown yellow peas (Pisum sativum) from approved organic farms.
• Organic status: supplied from producers certified to recognised organic standards (e.g. EU organic, USDA/NOP or other schemes), as agreed per project and destination market.
• Types:
  • Organic pea protein isolate – typically around 80–85% protein (dry basis),
  • Organic pea protein concentrate – moderate protein levels with higher fibre/starch (available on request).
• Form: light cream to light yellow powder, with characteristic but manageable plant taste.
• Solubility & functionality:
  • Good dispersibility in water, especially under optimised hydration and pH conditions,
  • Contributes to body, viscosity and suspension in beverages, dairy alternatives and semi-solid foods.
• Nutritional profile:
  • High protein content with balanced amino acid profile among plant proteins,
  • Naturally low in fat and cholesterol free,
  • Suitable for vegan, vegetarian, lactose-free, dairy-free and egg-free products.
• Allergen & “free-from” positioning:
  • Typically free from major allergens such as dairy, soy, gluten and nuts (final claims depend on local regulations and manufacturing practices),
  • Supports organic, plant-based and allergen-conscious positioning in premium ranges.
• Regulatory & labelling:
  • Labelled as “organic pea protein” or “organic pea protein isolate/concentrate”,
  • Organic logos and claims (e.g. EU organic, USDA organic) depend on the underlying certification and final product registration.

Atlas helps customers match organic certification, specifications and functionality with the requirements of each brand, category and target market.

Indicative specification points

Specifications are adapted to each organic pea protein grade and project. Typical organic pea protein isolate parameters include:

• Protein (N×6.25): typically around 80–85% (on dry basis), depending on grade.
• Moisture: controlled to secure flowability, microbiological stability and shelf life.
• Fat & ash: defined ranges to support nutritional declarations and functionality.
• Colour: light, with colour specifications suitable for beverages and dairy alternatives.
• Particle size: aligned with application (e.g. finer for beverages and dairy alternatives, slightly coarser for bakery or meat analogues).
• Bulk density: selected to support blending, conveying and packaging in the intended process.
• Solubility / dispersibility: measured under standard test conditions (e.g. pH, temperature, shear) to assure performance in drinks and dispersions.
• Microbiological criteria: compliant with organic food safety expectations, suitable for use in ready-to-eat foods and beverages under good manufacturing practice.
• Contaminants & pesticide residues: controlled to meet organic regulations and international guidelines for plant proteins.
• Organic status: supported by valid organic certificates and traceability back to farms and processing sites.

Each batch is delivered with a Certificate of Analysis (COA), a technical data sheet and the relevant organic certification documents. Additional information (GMO-free statements, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certification) can be provided from approved producers.

Organic dairy alternatives & beverages

• Organic plant-based milks & creamers – organic pea protein contributes protein, body and mouthfeel in organic oat, almond, soy or mixed plant drinks and barista-style beverages.
• Organic high-protein drinks – use in organic RTD protein beverages and smoothies for sports, active lifestyle and weight management concepts.
• Organic instant drink powders – incorporation into organic protein drink mixes and shakes where dispersibility and low sedimentation are important.

Organic meat analogues & savoury products

• Organic plant-based burgers, mince & sausages – organic pea protein supports protein content, bite and juiciness when combined with other organic plant proteins, fibres and fats.
• Organic hybrid concepts – partial replacement of meat with organic pea protein in flexitarian and sustainability-driven products, in line with local regulatory frameworks.
• Organic savoury fillings & ready meals – use in organic dumplings, pies, sauces and fillings to enrich protein while keeping a plant-based and organic positioning.

Organic bakery, snacks & cereals

• Organic high-protein bakery – application in organic breads, rolls, wraps, pancakes and bakery mixes for improved protein claims and satiety.
• Organic snack bars & cereals – inclusion in organic granola bars, protein bars, cereals and muesli to support organic high-protein or source-of-protein claims.
• Organic extruded snacks – use in organic high-protein puffs, crisps and crackers for better-for-you snacking concepts.

Organic sports, medical & specialised nutrition

• Organic sports nutrition – organic pea protein is a core ingredient in organic vegan protein powders, recovery shakes and meal replacements, often combined with organic rice or other plant proteins to optimise amino acid profile.
• Organic weight management & meal replacements – used in portion-controlled organic shakes and bars where plant-based protein and organic certification are both key to positioning.
• Specialised organic nutrition – selected use in organic targeted nutrition products, subject to category-specific regulations and formulation requirements.

Formulation & process guidance

• Defining dosage & protein claims:
  • Start from the desired protein per serving and organic claim strategy,
  • Balance with carbohydrates, fats, fibre and sugars to fit nutritional profiles (e.g. low sugar, high protein),
  • Verify protein claim thresholds and calculation rules in each target market.
• Sensory & mouthfeel optimisation:
  • Combine organic pea protein with organic flavours, sweeteners and masking systems to manage plant notes,
  • Work with organic fats and hydrocolloids (e.g. organic gums, starches) for improved creaminess and texture.
• Processing considerations:
  • Optimise hydration time, temperature and shear to improve dispersibility and mouthfeel,
  • Evaluate impact of UHT, HTST, pasteurisation, retorting or extrusion on solubility, viscosity and flavour,
  • Adjust pH and ionic strength to maximise stability in beverages and dairy alternatives.
• Regulatory & organic compliance:
  • Confirm that all co-ingredients and additives are compatible with the chosen organic standard,
  • Ensure proper organic certification, mass-balance controls and traceability along the supply chain,
  • Validate organic, vegan, allergen and protein claims with local regulations and certifying bodies.

Quality, certification & documentation

• Supplied as certified organic pea protein (isolates and concentrates) with agreed specifications for protein content, functional properties and impurity limits.
• Each batch is accompanied by:
  • a Certificate of Analysis (COA),
  • a technical data sheet, and
  • the relevant organic certificates and transaction documentation (e.g. EU organic / NOP), as agreed.
• Additional documentation can include GMO-free statements, allergen declarations, dietary suitability, heavy metals and contaminants, pesticide residue data, origin and Halal/Kosher certificates, depending on the grade.
• Producers generally operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), in addition to organic certification audits.
• Customers remain responsible for organic product registration, final labelling, nutrition & health claims and compliance in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 20–25 kg multi-wall bags or fibre drums with inner liners, designed to protect against moisture uptake, contamination and caking while supporting organic integrity.
• Suitable for full-container or mixed-container loads together with other organic or conventional proteins, plant proteins, fibres and functional ingredients (subject to customer policies on organic segregation).
• Store in a cool, dry, well-ventilated area, away from direct sunlight and odour-intensive materials to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and on the COA; customers should validate functionality, flavour and microbiological stability in their own process and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs, organic documentation and quality paperwork coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (organic dairy alternatives, beverages, meat analogues, bakery, snacks, sports/medical nutrition, etc.), target protein per serving, organic standards and markets (EU, NOP/USDA, UK, other), process conditions (UHT, extrusion, baking, etc.), annual volume, packaging needs and documentation or certification requirements. Our team will recommend suitable organic pea protein grades and integrated ingredient concepts.