Frequently Asked Questions - AdvantaPea™
- Will AdvantaPea™ Pea Protein continue to be available in the future?
- Top Health will continue to supply our superior-quality, highly versatile pea protein powders, alongside our existing portfolio of alternate innovative legume proteins that are also effective replacements for pea protein in virtually any application.
- What are the major flavor differentiators between pea protein vs. fava, chickpea, rice & soy?
- Fava protein has a slightly more savory flavor profile than pea protein, without the noticeable legume aftertaste. Soy protein & chickpea proteins are extremely neutral, while rice proteins exhibit a more perceptible note of bitterness.
- Will there be a noticeable difference in texture if I switch to something other than pea?
- This answer varies between the alternative proteins. There is a discernible texture difference between pea and rice proteins, for instance, but a much smaller degree of difference between pea and fava/soy protein. We offer two versions of each of our substitute legume proteins (fava, soy, chickpea, and mungbean). The Resolve version tends to be more dispersible, whereas the Nourish version exhibits unique binding/gelling properties. Our AdvantaRice™rice protein is available in 4 different versions, each with distinct solubility and texture properties to help accommodate innovative application requirements.
- Do you foresee the price of fava shifting with the pea protein decision?
- We’ve always strived to supply high quality ingredient solutions at competitive prices. Right now, our fava protein pricing is lower than usual, which should continue into the new year.
- Are any of the alternative proteins available in organic?
- At the moment, all versions of our rice protein are organic certified, and we are currently in the process of qualifying a new organic fava protein!
- How recognized is fava by consumers?
- In other parts of the world, like Europe, fava is a well-recognized ingredient. In North America, fava ingredients are becoming more familiar to consumers with the growth of the plant-based market. It’s common to have consumed fava beans in a salad, soup, dip, cracker, etc. Now, with the rise of alternative dairy, consumers are seeing fava protein on more and more ingredient labels on items like non-dairy creamer & frozen desserts. As popular as pea protein has become, fava is now a worthy contender.
- Will my consumers adapt to Fava (or Mung, etc)?
- It’s very likely that the flavor profile will improve with a swap from pea protein to fava (no pea protein aftertaste), however, flavor is subjective and is best evaluated via sample. .
- Rice and Pea come from different ‘families’ – cereal protein versus legume – is this a realistic switch?
- These two types of proteins are complementary. For an optimal pea protein alternative (particularly for PDCAAS purposes), we would suggest a blend of rice and another legume protein, like fava or chickpea.
- Can you assure supply of (Fava, Mung, Rice, etc) with any kind of demand surge due to shift away from pea?
- We already have confirmed supply assurance from our manufacturers & logistics partners, and we continue to work closely with our customers to ensure we’re upholding our standard of delivering product on spec, on time, every time!
- What finished goods is fava protein used in currently?
- AdvantaFava™ fava protein is currently being used in nutritional bars, ready-to-drink beverages, ready-to-mix beverages, baked goods, cereals, frozen desserts, dairy alternatives, meat analogs & more!
- What about shelf life?
- AdvantaSoy™ Resolve has a shelf life of 18 months; AdvantaSoy™ Nourish has a shelf life of 12 months. All other rice, fava and pea proteins have a 24 month shelf life.