Bulk Hydrolyzed Pea Protein

Certifications & Compliance

Source86 supplies bulk hydrolyzed pea protein with documentation commonly required for commercial ingredient sourcing and supplier qualification.

Documentation available upon request: Certificate of Analysis (COA) · Specification sheet · Allergen statement · Country-of-origin documentation · Safety Data Sheet (SDS)

Certifications and statements (availability may vary by supplier, origin and production lot): USDA Organic (NOP) · EU Organic (EOS) · Kosher (KOF-K, Star-K) · Halal · Non-GMO Project Verified · Allergen-free and gluten-free statements

Producing facilities hold food safety certifications that vary by supplier, including BRCGS, ISO 22000, ISO 9001 and HACCP.

For QA teams, extended documentation such as heavy metals, melamine, aflatoxin and pathogen testing on large sample sizes (Salmonella not detected in 1,375 g on select grades) can be supplied per order.

Production & Sourcing

Source86 works with several plant-protein processors rather than a single mill, so hydrolyzed pea protein can be sourced across conventional and organic programs from more than one facility.

How It’s Produced

1. Soaking and Milling: Dry yellow peas are cleaned, soaked and wet-milled.
2. Protein Separation: Protein is separated from starch and fiber by wet extraction and precipitation.
3. Enzymatic Hydrolysis: Food-grade enzymes break the protein into shorter peptides under controlled time and temperature.
4. Spray Drying: The hydrolyzed protein is spray-dried into a fine powder.
5. Sieving, Testing and Packing: Powder is sieved, tested for protein, microbiology and contaminants, and packed.

Applications

• Protein Powders and Shakes: Faster dispersion and lower grit in ready-to-mix formats.
• RTD and Functional Beverages: Lower viscosity at high protein loads, with a bland base for flavoring.
• Sports and Clinical Nutrition: Peptide-based protein for recovery drinks and meal replacements.
• Bars and Bites: Plant protein that blends into bar binders without heavy drying.
• Plant-Based Dairy Alternatives: Milks, yogurts and creamers needing smooth texture.
• Infant-Adjacent and Specialty Formulas: Allergen-controlled plant protein (soy <2.5 ppm, gluten <5 ppm on select grades). Formulators must confirm regulatory suitability for each market.

Physical & Functional Characteristics

Functionality

Benefits for Commercial Manufacturing

• Two Protein Grades: 80% and 85% options let R&D hit per-serving protein claims precisely.
• Organic and Conventional Programs: Both are available, supporting parallel product lines.
• Certification Coverage: Kosher, Halal, Non-GMO Project and organic support export and retail requirements.
• Allergen Controls: Tested gluten and soy limits support allergen-free positioning.
• 24-Month Shelf Life: Supports forward buying and stable inventory.
• Bulk Formats: 20–25 kg bags and 600 kg FIBCs for pilot through full production.