The new protein was developed to have a more neutral taste and colour than its predecessor, and can be used at higher levels. This is especially useful in nutritional products, where a higher protein load is desirable.
The new version was the result of two years of work. The company evaluated the volatile flavour compounds in pea protein isolates and identified which molecules are linked to green notes; it then looked at every aspect of the process to find ways to avoid their formation or eliminate them.
Frost and Sullivan has recognised the development with its 2010 Product Differentiation Excellence Award.