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Pea protein walked a slow road into the food industry. In my early days around food labs during the 1990s, barely anyone spared a glance for the humble yellow pea. French scientists dug into its hidden strengths long before plant-based buzz words filled grocery shelves. Extraction methods moved from soaking and grinding at farmhouse kitchens to complex wet-milling processes run by engineers on today’s factory floors. Pea protein’s quiet rise matched a growing need: people wanted alternative proteins that had fewer allergens, required less water, and could be grown across North America and Europe. Demand for meat alternatives gave this ingredient its break after decades of science, trial, and taste panel feedback.
Across stores, you spot isolated pea protein in protein shakes, snack bars, dairy alternatives, and more. Stripped down from the whole pea, the powder form packs about 80–85% protein, far above what split peas offer straight out of the bag. The taste carries a mild earthiness, sometimes grassy, compared to soy or wheat gluten. Consumers choosing pea protein today take comfort in a product free from major allergens, like gluten and dairy, with a solid nutrition profile. I’ve watched athletes, vegans, and parents all pour, scoop, or blend it hoping for an edge—more energy, more muscle, better digestion. While soy carried a shadow of GMO or hormone funny business, pea protein won people over with a cleaner story, traceability, and versatility.
Isolated pea protein comes off a production line as a pale yellow or cream powder. The dry texture flows easily, sometimes caking up if humidity spikes during storage. Under the microscope, you’ll spot compact, round granules. Lab reports show strong solubility in both cold and warm water, a key selling point for mixes and beverages. This protein acts as both a builder and stabilizer: it whips up and holds air, absorbs water, and helps structure meat analogs or non-dairy yogurts. Chemically, the powder contains all essential amino acids, with lysine shining higher than most plant sources besides soy. Glycinin and legumin dominate the protein mix, giving pea its thickening and gelling properties in kitchen and factory experiments.
Product labels read like a test sheet. You’ll see protein percentages above 80%, moisture below 10%, and fat under 3%. Ash, fiber, and carbohydrate values fill out the nutrition panel—nothing hidden. Sodium and potassium levels stay low, a win for anyone tracking intake. Heavy metal and pesticide residue limits reflect harsh regulations in Europe and North America, where organic and non-GMO certifications now matter to families and food manufacturers. The ingredient list keeps it simple: pea protein isolate. Some vendors call out “free from” claims—no dairy, soy, nuts, or gluten. Among the technical crowd, you’ll hear numbers like PDCAAS scores or SVI (Solubility Value Index) tossed around; to consumers, the final seal of approval comes from product taste and how their body reacts after that first new smoothie or sausage bite.
Factories use a multi-step journey to separate the protein from starch, fiber, and anti-nutrients. It starts with yellow split peas soaked and ground to a slurry. A water wash spins off the fiber. Adjusting the pH draws out the protein, which then precipitates—think cheese curds but built for sports shakes—and passes through filters and dryers. Advanced facilities tweak the process, maybe opting for air classification or membrane filtration to get a cleaner taste and higher yield. Temperature control and careful pH adjustment protect the fragile amino acids. With these methods, the final protein isolate keeps its functional perks and avoids the gritty or beany taste that used to turn off early adopters.
On the chemistry side, pea proteins can cross-link, denature, or unfold under heat, agitation, or certain pH conditions. Food technologists tweak them through enzymatic hydrolysis, breaking some peptide bonds for smoother mouthfeel or higher solubility in sports drinks. Occasionally, they bind pea protein with carbohydrates or fats to aim for better texture in plant-based cheeses or yogurts. High-moisture extrusion shapes the proteins into meat-like fibers for burgers or nuggets. Each change nudges the ingredient one way or another—toward creamy oat milk, chewy jerky, or fluffy pancake batter. These techniques help pea protein fit the wild world of food innovation without falling short on nutrition or safety.
To the trade, isolated pea protein answers to many names: Pisum sativum protein isolate, pea protein concentrate, hydrolyzed pea protein, and textured pea protein. Marketers sometimes dress it up as “pea isolate” or even “vegetable protein” for mass appeal. Big suppliers like Roquette, Cosucra, and Puris go to market under branded names—NUTRALYS, Pisane, Peazazz, and more. Each name points to subtle variations in extraction process, granulation, or flavor. The core remains the same: concentrated protein drawn from simple yellow peas.
No ingredient stands alone without strict controls. Food-grade pea protein draws its safety from plant traceability, allergen recordkeeping, and pathogen sweeps every step of the way. That’s a lesson I learned consulting for a major protein startup—every lot needs to clear salmonella, E. coli, and listeria screenings, and residual pesticides or heavy metals must land far below published thresholds. Clean-in-place systems, nitrogen-purged storage bins, and constant batch record tracking follow even the smallest shipment. Allergic reactions are rare given the low allergenicity of pea, but responsible operators always disclose possible traces of gluten or soy from shared facilities. Any credible producer follows Global Food Safety Initiative (GFSI) requirements and earns SQF or BRC certifications, or they won’t see their products on major grocery shelves.
Pea protein’s reach has grown beyond shakes for gym-goers. Now you’ll see it structuring plant-based meats, thickening non-dairy milks, and building the base for baked goods, pastas, and even high-protein cereals. Baby foods and medical nutrition formulas tap into the ingredient’s gentle digestion and balanced amino acid profile. Pet foods embrace pea protein for hypoallergenic blends, helping dogs and cats with food sensitivities. I’ve worked with food developers who swap out soy or whey and see immediate results—less grit, fewer complaints of bloating, and reliable texture in soups, dips, and frozen treats. Each sector demands its own tweaks and tricks, but the backbone stays constant: a safe, sustainable, and affordable protein source.
Outside the production line, researchers keep pushing pea protein further. They analyze different pea strains for higher protein ratios or better flavor profiles, chase after enzymes that break down bitterness, and run sensory panels to rework textures into creamy, fluffy, or chewy with few off-notes. New work in biotechnology looks for ways to boost nitrogen fixation in peas, making the crop friendlier for no-till or regenerative farming. In the labs I’ve visited, teams construct blends—pea protein with fava bean, lentil, or even microalgae—for new health claims or improved cooking properties. With patents stacking high, this corner of the protein market drives creativity at a pace once reserved for meat and soy products.
Every new ingredient gets a microscope trained on what might harm the body. Scientists focus heavily on anti-nutrients, such as trypsin inhibitors and lectins, but modern prep methods slash levels to a point considered safe for daily intake. Some reports examine trace heavy metals, but reputable manufacturers keep these contaminants well below regulatory limits. Animal and human studies consistently flag pea protein as non-toxic, non-mutagenic, and unlikely to cause allergic reactions. I’ve seen regulatory agencies across the US, Europe, and Asia approve even higher inclusion rates in products for infants and immune-compromised patients, a sure sign of confidence. Still, researchers watch for rare allergies, gastrointestinal discomfort, or mineral absorption issues, staying ready to set new safety thresholds if anything shifts long term.
Pea protein’s story feels like it’s only getting started. Growth in plant-based eating keeps outpacing legacy meat and dairy, opening up new markets in Asia, Latin America, and the Middle East. Breeders hunt for high-protein pea varieties fit for local soils and changing weather. As production technology improves—think membrane filtration, smart fermentation, custom enzyme cocktails—costs keep dropping and flavors get cleaner. It feels like only a matter of time before pea protein lands as the new standard in energy drinks, chocolate bars, or even as a staple ingredient in emergency rations across the world. The frontier for future food remains open. Pea protein continues to offer up protein density, clean-label appeal, and surprising technical chops, all without the baggage that followed soy or animal sources into the modern kitchen.
Walk through the aisles of any modern grocery store and you'll spot “pea protein” splashed across packages of everything from shakes to granola bars. Beneath this marketing lies a real ingredient called isolated pea protein, which comes from the humble yellow split pea. Through processing, nearly all the fiber and starch are removed, leaving behind a concentrated source of plant-based protein. The focus shifts to providing as much protein punch as possible, which is why values hover around 80–85% protein by weight.
People who stay away from dairy or soy—from allergy worries or by choice—often struggle to find alternatives. Here’s where isolated pea protein matters. Unlike whey or casein, pea protein skips the lactose and animal sourcing. For vegans, vegetarians, and anyone leaning into plant-based eating, pea protein supports muscle recovery, satiety, and overall nutrition. The amino acid profile matters here: peas deliver good amounts of branched-chain amino acids (BCAAs), including lysine and arginine, that help build and repair muscle without animal inputs.
It’s not just for bodybuilders. I’ve met parents using pea protein to boost their kids’ nutrition, especially when picky eaters refuse eggs or milk. Others swap in pea protein to fight the midday slump. Since it’s not a common allergen, families with peanut or soy allergies lean on it for smoothies or baking. The mild, earthy taste mixes in with oats, pancakes, or veggie burgers—it’s not a one-trick pony.
Plenty of folks ask about how it’s made. There’s honesty in saying this is a processed product, but processing here means separating protein from the carb-heavy and fibrous parts of the pea. The main steps involve milling, soaking peas in water, then filtering and drying the protein. It’s much less resource-intensive compared to animal-based proteins. According to Oxford University research, yellow peas need a fraction of the water and emit a fraction of the greenhouse gases required to produce the same amount of beef protein.
Every choice comes with trade-offs. Isolated pea protein doesn’t pack quite the same punch as animal protein if you’re tracking leucine or total essential amino acids for heavy athletic training. For most people, especially those blending their diets with nuts, grains, and veggies, the difference fades away. Some folks get digestive discomfort, like bloating or gas, which comes from the fiber remnants and sensitivity to legumes. Choose a high-quality, tested brand: some cheaper options may carry heavy metals or contamination, so looking for third-party testing offers peace of mind.
Not every food trend passes the test of real-life utility, but isolated pea protein earns a place in many kitchens for practical, health, and sustainability reasons. Building a healthy plate hinges on variety, and here, pea protein joins the mix to help folks meet their needs in a changing world.
Many vegans and vegetarians hunt for solid protein sources. With beans, legumes, and tofu leading the pack, it’s easy to miss newcomers in the grocery aisle. Walk past the snack bars or check the ingredient list of any plant-based milk, and you might see “pea protein isolate” written in bold.
I’ve watched the rise of pea protein with keen interest. Friends who lift weights shout its praises—some can’t handle soy; others dodge gluten. Pea protein steps in as a flexible, dairy-free answer.
This stuff starts life as golden or yellow split peas. Producers grind the peas, pull out the starches and fibers, and gather up that concentrated protein. The result is a powder with about 80-90 percent protein content. You won’t get common allergens like dairy, soy, wheat, or even tree nuts. For folks who scan labels and hold their breath hoping to dodge a reaction, that’s a relief.
Taste-wise, it doesn’t pack a huge punch. That’s a plus when you’re adding it to smoothies or pancakes—the flavor won’t overpower sweet berries or chocolate. For those who remember the “beany” aftertaste of old-school veggie burgers, today’s pea protein blends taste smoother and won’t scare off picky eaters.
Some people ask if pea protein is “complete.” That just means: does it have all nine essential amino acids? Pea protein covers all the bases, but the methionine level could be higher. Many vegetarians get enough methionine from grains or seeds in their diet, so texture-based rice-and-pea combos or regular meals with oats and seeds usually solve this gap. Nutrition studies back up that, for most adults, pea protein fits nicely into the plant-based puzzle.
A scoop added to breakfast oats or an afternoon shake bumps up the total daily intake. In several published trials, folks who swapped in pea protein reported the same muscle gains and satiety as those using whey.
From a planet perspective, peas soak up nitrogen from the air and leave soil richer after harvest. This means pea farming skips the heavy chemical fertilizer required for some other protein crops, leaving a smaller environmental footprint.
North America and Europe supply most of the world’s peas. Traceability tends to be strong, but like any food product, the cleaner the supply chain, the better. I always recommend looking for third-party testing, especially for those worried about contaminants.
People with gout or certain kidney issues sometimes watch purine intake, which peas contain. Isolated protein pulls out many of these, but not all. It’s best to check with a dietitian if you’re in that category.
On the vegan front, be aware of added vitamins, flavors, and stabilizers—sometimes these sneak in from animal sources if brands cut corners. Certification labels from trusted groups earn their keep here, making it easier to trust what’s in the tub.
Blended in with almond, oat, or soy milk, pea protein shakes offer a quick snack after a long run or workday. It thickens stews or chili for protein without adding meat. Some folks add it to homemade soups, giving a nutrition boost to classic recipes.
People still worry about ultra-processing or food “isolation.” Yet every food decision comes with trade-offs. A well-rounded diet lets pea protein play its part, supporting varied and accessible meal choices for the growing number of vegans and vegetarians.
People often swap animal-based protein for plant options, thinking they'll dodge the common allergy triggers. I remember checking every ingredient list in the grocery aisle trying to avoid soy, wondering if pea protein fell into the same trap. Pea protein stands out as a staple in vegan powders, snacks, and meal replacements, but it’s worth asking if it carries unexpected allergens from other sources like soy or dairy.
Most food allergies spring from proteins. Soy and dairy top the list for troublemakers, which explains their presence on warning labels everywhere. Pea protein, drawn from yellow split peas, belongs in a different family from soy and dairy; it’s a legume, but not the same as soybeans. This brings peace of mind for many, but not for everyone.
Research shows that pea protein itself almost never contains soy or dairy allergens in its pure form. Companies typically process peas alone, so the actual powder doesn’t start out mixed with other proteins. This separation matters a lot for folks who react even to trace amounts of milk or soy.
The real worry doesn’t come from the pea itself, but from how the protein is processed. Some factories churn out a whole range of protein powders in the same space, jumping from soy to pea to dairy within the same facility. This creates a risk for cross-contact, where tiny bits of one product sneak into another.
The FDA expects food makers to note if products are processed alongside common allergens. In practice, these allergen statements depend on the cleanliness of the facility and the strictness of cleaning protocols. "May contain traces of soy and milk" on a pea protein label reflects real caution—and long experience battling hidden triggers in processed foods.
Pea protein doesn't match the allergy profiles of soy or dairy, but it still causes trouble for a handful of people. Some with peanut or other legume allergies react to peas as well. This issue doesn’t link back to cross-contamination—with legumes, the body sometimes responds to similar proteins across several plants. So even if pea protein comes pure, some folks notice stomach aches or skin issues that look a lot like classic allergic reactions.
Food labels aren’t just bureaucratic paperwork—they’re real tools for families managing allergies. Pick up any bag or tub and check for transparent labeling about soy, milk, or other allergens. Look for brands that use dedicated equipment or even allergen-free facilities. Customer service lines and company websites often go into more detail than the packaging, and people have the right to demand answers about what’s in their food.
Facilities could help a lot by moving toward dedicated lines for allergen-prone products. Companies with a reputation for strict controls often become safe havens for customers with allergies. Making allergen testing routine and publishing those results helps build trust between companies and shoppers—a must for parents and anyone with a history of life-threatening reactions.
Pea protein offers welcome relief for many trying to avoid soy and dairy, but it pays to stay alert. Trust has to be earned, especially where allergies are concerned. Companies that take allergens seriously not only protect their customers—they set the gold standard for the whole food industry.
People keep shaking up plant powders in water, calling it breakfast or dinner some days. If you stop by any gym or browse the aisles at grocery stores, isolated pea protein is everywhere. For anyone who’s trying to track protein, it’s tempting to reach for a jar of powders made from yellow peas and call it a day.
If you scoop out 30 grams of isolated pea protein powder, you land somewhere between 23 to 27 grams of protein, depending on the brand and how they process the stuff. Most mainstream companies print the number big and bold right on the tub. My own tub in the kitchen? I checked it just now—24 grams per 30-gram scoop. Before getting into whether that’s “enough,” it helps to look at what 24 grams means in a daily diet.
A chicken breast delivers about the same amount of protein as a scoop of pea protein—so does a jar of Greek yogurt. It’s not news that people eating plant-based diets need to watch their protein intake more closely, since many whole plants don’t pack a dense punch for every mouthful. Pea protein powder bridges that gap pretty well. There’s no cholesterol, very little fat, and no lactose, which means far fewer stomach issues for most folks. Plus, people with dairy, egg, and soy allergies can actually use it.
People used to argue for hours in nutrition forums on whether pea protein has all the essential amino acids. Here’s the short take—pea protein delivers nearly all the essentials, but it runs lower in methionine compared to animal protein. This means someone eating only pea protein without other grains or seeds might come up a little short. Swapping in some rice or oats over the rest of the day levels this out. Variety wins again.
Buying a jar doesn’t fix muscle soreness after a hard run, and it won’t plug every hole in the diet. The bigger issue in most people’s routines isn’t about which powder but whether they’re eating enough protein to match their activity. Athletes and exercise lovers need more than people working at a desk, but even the average person could use about 0.8 grams of protein per kilogram of body weight daily. For someone weighing 70 kilos, that’s 56 grams. A scoop of pea protein can cover almost half if the rest of the day looks light on beans, meat, or dairy.
I’ve met plenty of people swapping protein shakes for whole meals, mostly out of convenience. Powders have their place—maybe after a run when there’s no time to scramble eggs or cook beans. But the bag of powder shouldn’t become the only source. Mixing up your protein, whether from lentils, eggs, tofu, or meat, is where most people do well. Watch the label: additives, artificial sweeteners, and gums pop up in some powders and aren’t always easy on the gut.
Pea protein powders make hitting daily goals a little easier, no matter if you build muscle, avoid animal products, or just want that steady energy in the afternoon. The label might promise nearly pure protein, but a scoop’s just a tool. It’s the rest of the plate—and a good understanding of what the body needs—that really adds up.
I’ve bounced between different diets over the last decade. Greek yogurt, whey, tofu, eggs, they’ve all cycled through my fridge. Plant-based folks and people wrestling with food allergies often point to isolated pea protein. It’s not some distant, complex concept; it’s simple—pulling much of the protein from yellow peas and ditching the carbs and most of the fiber. That means more protein per scoop, sometimes close to or above 20 grams, which appeals to gym regulars and busy parents alike.
I like versatility. Lots of protein powders clump up or bring that chalky bite, especially the plant-based types. Pea protein does sometimes, but in my smoothies, oat pancakes, or stirred into overnight oats, it fits fine once I get the ratio right. It’s not just for vegans. My brother, a hopeless burger fan, uses it to bump up protein in his morning oatmeal because dairy sits heavy with him.
Not all protein settles the same way for everyone. Whey makes some people gassy, soy gets flagged if you’ve got thyroid concerns. Pea protein doesn’t seem to bring much drama to most stomachs. It’s got a decent hit of iron, so good news if you’re aiming to keep red meat in check. One thing, though: the amino acid profile isn’t a perfect match for what’s in animal foods. Lysine runs high, methionine runs low, so mixing it up with other plant proteins during the day helps cover bases.
Dietitians say most folks eating a varied diet, which means mixing beans, grains, veggies, rarely miss out on the amino acids they need. Still, if you’re zeroing in on muscle gain or daily protein targets, a scoop of isolated pea protein after a workout or blended into yogurt sometimes pulls its weight. It’s easy to measure, store, and keeps a long time, so spoilage is rarely a concern.
Sourcing matters. Most commercial pea protein comes from Canada or parts of Europe. Brands sometimes jazz it up with extra flavors, sweeteners, or thickeners. I always lean toward unflavored versions because they let me control what I’m eating. Sweetened versions often taste odd and clash with recipes. For allergens, it’s typically gluten-free and non-GMO, which means fewer worries if you care about cross-contact.
Concerns pop up around heavy metals or processing chemicals in protein powders. A 2018 study by the Clean Label Project highlighted that some plant powders test for lead or cadmium traces, which can build up over time. The solution: Always check if your favorite brand runs third-party purity tests. Most reputable companies post their certificates of analysis right on their site. I avoid anything with a laundry list of additives.
Getting pea protein into food doesn’t take any wizardry. I treat it like extra flour in pancakes, bread, or a scoop in morning smoothies. Pea protein thickens shakes so much I end up adding more liquid than with whey. For soups, I whisk some powder into broth at the end; it stretches the protein content without the taste sticking out. If you’re baking, try cutting regular flour with a few spoonfuls of pea protein to balance macros—just expect denser results.
Kids and picky eaters can barely tell it’s there mixed into cocoa or banana muffins. Still, portion sizes matter. Most people don’t need more than one or two scoops daily unless a doctor or nutritionist sets a medical target.
| Names | |
| Preferred IUPAC name | Pea protein |
| Other names |
Pea Protein Isolate Pisum Sativum Protein Pea Protein Powder Isolate de Protéine de Pois Proteína de Guisante Aislada Isolierte Erbsenprotein Isolated Pea Protein Powder |
| Pronunciation | /ˈaɪ.sə.leɪ.tɪd piː ˈprəʊ.tiːn/ |
| Preferred IUPAC name | Pea protein |
| Other names |
Pea Protein Isolate Pisum Sativum Protein Pea Protein Concentrate Isolate de Protéine de Pois Pea Extract Protein |
| Pronunciation | /ˈaɪ.sə.leɪ.tɪd piː ˈprəʊ.tiːn/ |
| Identifiers | |
| CAS Number | 222400-29-5 |
| Beilstein Reference | BCHYD2057855 |
| ChEBI | CHEBI:15751 |
| ChEMBL | CHEMBL4307621 |
| ChemSpider | 3081021 |
| DrugBank | |
| ECHA InfoCard | ECHA InfoCard: 100.122.118 |
| EC Number | 2.7.1.112 |
| Gmelin Reference | 3193075 |
| KEGG | eco04075 |
| MeSH | D000081271 |
| PubChem CID | 24715313 |
| RTECS number | VWQ55393X0 |
| UNII | 7Z4047S6PO |
| UN number | Not regulated |
| CAS Number | 222400-29-5 |
| Beilstein Reference | 3569414 |
| ChEBI | CHEBI:16105 |
| ChEMBL | CHEMBL4511421 |
| ChemSpider | 3322055 |
| DrugBank | DB14919 |
| ECHA InfoCard | 17ca231a-de29-4628-af5d-c3518eae7a57 |
| EC Number | EC 232-897-0 |
| Gmelin Reference | 1519358 |
| KEGG | ko:K16151 |
| MeSH | D020824 |
| PubChem CID | 24715353 |
| RTECS number | SR6139600 |
| UNII | 49H5M2179Q |
| UN number | UN number is not assigned |
| CompTox Dashboard (EPA) | Isolated Pea Protein does not have a specific CompTox Dashboard (EPA) identifier because it is a complex food ingredient mixture, not a single chemical entity. Therefore, there is no unique CompTox Dashboard entry for "Isolated Pea Protein". |
| Properties | |
| Chemical formula | C6H10N2O5 |
| Molar mass | 42.5 kDa |
| Appearance | Light yellow or off-white fine powder |
| Odor | Characteristic |
| Density | 0.50 g/cm3 |
| Solubility in water | Soluble in water |
| log P | -1.86 |
| Acidity (pKa) | 4.5–4.8 |
| Basicity (pKb) | ~3.5 |
| Refractive index (nD) | 1.520 |
| Dipole moment | 1.05 D |
| Chemical formula | C₁₆₂H₂₅₂N₄₄O₄₄ |
| Molar mass | 42.5 kDa |
| Appearance | Light yellow or off-white fine powder |
| Odor | Characteristic, pea-like |
| Density | 0.50 g/cm³ |
| Solubility in water | Soluble |
| log P | -1.51 |
| Acidity (pKa) | 4.5–4.8 |
| Basicity (pKb) | 4.5 - 4.8 |
| Refractive index (nD) | 1.520 |
| Viscosity | Viscosity: 10-40 cP |
| Dipole moment | 0.00 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 1.13 J·K⁻¹·g⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -221.0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -1825 kJ/mol |
| Std molar entropy (S⦵298) | 1.10 J/mol·K |
| Std enthalpy of formation (ΔfH⦵298) | -3.85E+02 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -20.3 kJ/g |
| Pharmacology | |
| ATC code | V06DF00 |
| ATC code | V06DF00 |
| Hazards | |
| GHS labelling | GHS labelling for Isolated Pea Protein: "Not classified as hazardous according to GHS. |
| Pictograms | Vegan, Vegetarian, Dairy-Free, Gluten-Free, Soy-Free, Non-GMO |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place. |
| NFPA 704 (fire diamond) | NFPA 704: 1-0-0 |
| LD50 (median dose) | LD50 (median dose): >5000 mg/kg (rat, oral) |
| NIOSH | NIOSH: WI6700000 |
| PEL (Permissible) | 10 mg/m3 |
| REL (Recommended) | 29.7 |
| Main hazards | Not hazardous according to GHS classification. |
| GHS labelling | GHS labelling: Not classified as hazardous according to GHS. |
| Pictograms | Vegan, Lactose-Free, Gluten-Free, Non-GMO, Soy-Free |
| Signal word | Warning |
| Hazard statements | No hazard statements. |
| NFPA 704 (fire diamond) | NFPA 704: 1-1-0 |
| Autoignition temperature | 430°C |
| LD50 (median dose) | 2,500 mg/kg |
| NIOSH | 9CJN4Q70RO |
| PEL (Permissible) | 10 mg/m3 |
| REL (Recommended) | 25-35 grams per day |
| Related compounds | |
| Related compounds |
Isolated Soy Protein Whey Protein Isolate Rice Protein Isolate Hemp Protein Isolate Pumpkin Seed Protein Fava Bean Protein |
| Related compounds |
Isolated Soy Protein Hydrolyzed Wheat Protein Rice Protein Isolate Potato Protein Isolate Hemp Protein Isolate |
