Better Pea Protein Starts at the Processing Step

As global demand for protein continues to rise—driven in part by growing consumer interest in GLP-1-inspired eating patterns¹—manufacturers are under increasing pressure to develop high-performing, sustainable alternatives to dairy proteins.² At the same time, processing shortages are driving up the price of whey protein, further accelerating the need to invest in plant-based proteins across the food and beverage landscape.

Unlocking the Potential of Plant Proteins

Pea protein has emerged as a plant-based alternative—offering significant nutritional and sustainability benefits. However, despite its desirable nutritional profile, formulators continue to face challenges related to functionality, flavor and performance, making it difficult to match consumer preferences for whey-based products. The ideal solution must enhance performance while fitting seamlessly into existing manufacturing operations, enabling processors to improve efficiency without adding complexity.

A New Standard for Pea Protein Processing

Amano’s latest enzyme solution, ProBoost™ Neutra—part of its Plants Unlimited™ portfolio—is redefining pea protein isolate (PPI) for pea processors by increasing the functionality of pea protein powder. This proprietary enzyme solution, which is both non-GM and organic compliant, improves solubility and emulsification, and delivers a lighter taste with milder flavor. 

Designed for integration directly into existing wet fractionation lines, ProBoost™ Neutra replaces the traditional alkaline step by reducing the use of chemicals, supporting a cleaner, enzyme-driven approach. The result is pea protein isolate that delivers enhanced functionality while maintaining protein content.

Improving Functionality Across Beverage Applications

By improving solubility and emulsification while reducing the volatile compounds responsible for beany off-notes, ProBoost™ Neutra is ideally suited for beverage applications—helping formulators develop plant-based RTDs and protein shakes with smoother texture, reduced grittiness and a milder flavor profile.

Processing trials demonstrate significant improvements in key performance attributes that directly impact beverage formulation. 

Pea protein isolate produced using ProBoost™ Neutra achieves more than double the solubility of conventionally processed PPI, helping address one of the industry’s biggest barriers to creating smooth, consumer-preferred beverages. Enhanced emulsification also supports improved stability in challenging applications, including coffee-based protein beverages, RTD drinks and powder supplements where smooth dispersion and texture are critical.

Notably, these improvements are achieved while maintaining comparable protein content of greater than 80% purity, with testing showing no significant proteolysis compared to conventional processing.

Cleaner Processing Without Production Disruption

As processors evaluate ways to improve both efficiency and sustainability, manufacturing methods are receiving greater attention alongside ingredient performance.

ProBoost™ Neutra enables a reduced chemical approach to pea protein isolate processing by replacing alkali in the protein extraction step with an enzyme-based alternative, while the acid step remains part of the process. Reducing the use of chemicals without disrupting production lines allows processors to improve functionality without major process changes, enabling a simpler, more consistent and more scalable production process. 

This enzyme-driven approach supports a cleaner processing method—aligning with growing consumer demand for more naturally positioned plant protein solutions. 

Supporting the Next Wave of Plant-Based Innovation

As demand for protein-rich, plant-based nutrition continues to grow, meeting consumer expectations will require innovation in both formulation and processing.

By improving solubility and emulsification earlier in the production process, enzyme solutions such as ProBoost™ Neutra offer processors an opportunity to produce better-performing pea protein isolate at scale while simplifying downstream product development.

Commercial success will ultimately depend on collaboration across the value chain—from ingredient suppliers and process engineers to equipment manufacturers and product developers. This cross-functional partnership will be essential to seamlessly integrate new technologies into existing production lines and accelerate the commercialization of next-generation plant-based products.

Amano Enzyme is dedicated to advancing enzyme technology with solutions that help address common challenges faced by manufacturers, ultimately supporting the development of better plant-based products for consumers.

Learn more on our website or connect with our sales team. 

Sources 

¹ McKinsey & Company. 2025. The Future of Wellness Survey 2025

² Mintel, Patent Insights: Innovation in Protein Alternatives, September 2025