Pea Fiber · Functional Plant Fiber for Bakery, Meat, Plant-Based & Nutrition Applications

Key characteristics

• Source: Derived from yellow peas (Pisum sativum), a well-recognised plant origin.
• Dietary fiber content: typically around 80–90% total dietary fiber (dry basis), with exact levels defined in the specification.
• Form: off-white to light cream powder, available in different particle sizes (fine to coarse) to match application needs.
• Taste & colour: generally neutral to slightly cereal-like taste with a light colour that fits white and brown bakery, snacks and nutrition products.
• Functional properties:
  • Water-binding & water-holding – helps manage moisture and yield in doughs and batters,
  • Texture and mouthfeel – supports body, structure and bite in bakery, meat and plant-based systems,
  • Bulking & fibre enrichment – contributes to calorie reduction strategies and fibre claims.
• Nutrition & labelling profile:
  • High in dietary fiber with low fat and sugar,
  • Plant-based and suitable for vegetarian/vegan diets, when used with appropriate co-ingredients,
  • Typically fits “pea fiber” / “pea fibre” clean-label declarations with broad consumer acceptance.
• Allergen & intolerance aspects: Pea is generally not among the major allergens in many jurisdictions, but local regulations and any cross-allergen concerns (e.g. legume allergies) must be considered.
• Regulatory & labelling: Usually declared as “pea fiber” or similar; manufacturers must verify dietary fiber definitions, claim thresholds and category rules in each destination market.

Atlas supports R&D teams in integrating pea fiber into existing recipes and new product concepts, aligning texture, processability and nutritional targets.

Indicative specification points

Detailed specifications are agreed according to grade and application. Typical food-grade pea fiber parameters include:

• Total dietary fiber: generally around 80–90% (dry basis), with agreed minimum.
• Moisture: controlled to support storage stability, flowability and consistent hydration.
• Protein & fat: low, defined within limits consistent with pea origin and desired nutritional profile.
• Particle size distribution: fine, medium or coarse grades tailored for bakery, meat, plant-based and snack applications.
• Bulk density: specified to allow accurate dosing and homogeneous blending in dry mixes and premixes.
• Water absorption / water-holding capacity: characterised to predict impact on dough viscosity, yield and texture.
• Colour & appearance: monitored to ensure consistency with final product expectations.
• Microbiological criteria: compliant with food safety requirements for dry, ambient-stable ingredients used in bakery, snacks, meat and plant-based products.
• Contaminants & heavy metals: controlled following international guidelines and customer specifications.

Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO statements, allergen declarations, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and regulatory submissions.

Bakery & cereal applications

• Breads, rolls & bakery items – pea fiber can improve water absorption, dough stability and softness, while helping achieve higher fibre content and nutrition claims.
• High-fibre & better-for-you bakery – used in multigrain, wholegrain and reduced-calorie recipes to increase fibre levels without excessive impact on taste.
• Cakes, muffins & sweet bakery – controlled addition of pea fiber can support moisture retention and crumb structure in better-for-you concepts.
• Breakfast cereals & granola – inclusion in extruded cereals, granola clusters and muesli to enhance fibre content and texture.

Meat & plant-based products

• Meat products – pea fiber can be used in sausages, meatballs, patties, kebabs and restructured meats to bind water, stabilise texture and improve yield, where plant fibre on the label is acceptable.
• Plant-based meat analogues – applied together with pea or soy proteins, starches and hydrocolloids to manage water, juiciness and bite in burgers, nuggets, mince and ready meals.
• Hybrid meat–plant concepts – used to support structure, moisture and fibre enrichment in formulations where a portion of meat is replaced by plant ingredients.

Snacks, extruded products & other foods

• Extruded snacks & crackers – pea fiber contributes to bulk, texture and fibre content in baked or extruded snack systems.
• Bars & high-fibre snacks – use in cereal and nutrition bars for additional fibre and texture management.
• Soups, sauces & ready meals – controlled usage to stabilise water, body and fibre content in sauces, fillings and complete meals.

Nutrition, beverages & specialised applications

• Nutrition products – inclusion in meal replacement products, high-fibre powders and specialised nutrition where fibre enrichment and satiety are desired.
• Dairy alternatives & spoonable products – selected grades may be used to support body, creaminess and fibre content in plant-based yogurts and desserts, subject to sensory optimisation.
• Instant mixes & dry blends – integration into premixes for bakery, meat, plant-based and snack applications, enabling easy scaling and formulation flexibility.

Formulation & process guidance

• Typical dosage ranges (to be optimised in trials):
  • Bakery & cereals: often 1–5% pea fiber on total formulation, depending on flour quality and fibre targets,
  • Meat & plant-based systems: levels adjusted according to water-binding, yield and texture needs,
  • Snacks & bars: dosages determined by desired fibre claims and bite.
• Water & process interactions:
  • Pea fiber’s water-binding capacity must be considered when setting formula water levels,
  • Impacts on dough viscosity, mixing, extrusion, proofing and baking should be evaluated in pilot trials,
  • Combining pea fiber with proteins, starches and hydrocolloids helps fine-tune the final texture.
• Sensory & regulatory considerations:
  • Texture and mouthfeel should be optimised to avoid excessive dryness or graininess at higher doses,
  • Fibre-related nutrition claims must follow local legislation and analytical verification,
  • Label declaration (e.g. “pea fiber”) and positioning (e.g. “high in fibre”, “source of fibre”) should be verified for each target market.

Quality & documentation

• Supplied as food-grade pea fiber with agreed specifications for dietary fiber content, particle size, functional properties and impurity limits.
• Each batch includes a Certificate of Analysis (COA) and a technical data sheet summarising key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegetarian/vegan), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Production facilities generally operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, nutrition and fibre claims, labelling and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 20–25 kg multi-wall paper bags or cartons with inner liners to protect against moisture uptake, caking and contamination. Alternative sizes can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins, fibres and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain colour, flavour and functional performance.
• Typical shelf life is defined in the product specification and on the COA; customers should verify functionality, sensory profile and microbiological stability in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (bread, bakery, meat, plant-based, snacks, cereals, bars, nutrition products, etc.), target fibre level and texture, process conditions (mixing, extrusion, baking, cooking, freezing), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable pea fiber grades and integrated ingredient concepts.