The Best Sources of Plant-Based Protein for Producing Plant-Based Products
We present the best sources of plant-based protein used in the plant-based industry. Discover their nutritional profiles, applications, and technical benefits. The goal: to help you choose the most suitable option for your product, production line, or brand.
At Sanygran, we support you to ensure each plant-based ingredient functions optimally in your developments.
Soy Protein: Versatility and High Biological Value
Soy is one of the best sources of plant-based protein for the food industry. It is nutritionally complete, containing all essential amino acids, and adapts perfectly to different formats due to its technological functionality.
Most common types
- Isolate (up to 90% protein)
- Concentrate
- Texturised (TVP and HME)
Common applications
- Plant-based meats
- Plant-based beverages
- Supplements and snacks
Why is it so widely used?
- Good emulsification and texture capacity
- Water retention
- Stable cost and good availability
Peas: Plant-Based Protein Without Mandatory Allergen Declarations
Peas have positioned themselves as one of the best sources of plant-based protein for products seeking a clean label and free from allergens like soy or gluten. Their balanced nutritional profile and taste make them ideal for modern formulas.
Notable applications
- Burgers and meat analogues
- Extruded snacks
- Plant-based beverages
Technical advantages
- High digestibility
- Low functionality
- High sensory acceptance
👉 At Sanygran, peas are one of our key ingredients. We market both pea starch and protein concentrate, and we also process them through dry and wet extrusion. This allows us to develop functional solutions such as meat analogues, texturised ingredients, and formulations ready to apply in industrial lines.
Legumes: Tradition Driving Innovation
Chickpeas, lentils, beans… have been part of human nutrition for centuries. Today, they are key in the transition towards a more balanced plant-based diet.
Industrial applications
- Baked snacks
- Protein-rich pastas
- Sauces and purées
Why do they stand out?
- High fibre content
- Good protein density
- Broad acceptance among all types of consumers
👉 At Sanygran, we have developed an extrudate with a complete profile of essential amino acids, strategically combining legumes such as soy, beans, and rice. The result is a functional ingredient of high nutritional value, ideal for formulations seeking performance, texture, and a clean label.
Nuts and Seeds
Almonds, walnuts, and cashews not only provide protein but also healthy fats, texture, and flavour. Their use is widespread in snacks and beverages, especially in premium segments. Our proposal: Walnut and rosemary hummus.
Common uses
- Plant-based milks
- Spreadable creams
- Protein snacks
How Do We Work with Plant-Based Proteins at Sanygran?
We select raw materials based on their functionality, nutritional value, and traceability. We transform them with our own technology (dry and wet extrusion), always thinking about their industrial application.
What we offer
- Functional ingredients validated by our R&D team
- Technical support throughout the development process
- Industrial-scale production adaptable to your line
Key Criteria for Choosing the Best Plant-Based Protein in Your Industrial Production
For a plant-based protein to work well in your recipe, you need more than just a good label. The main factors to consider are:
- Nutritional profile: protein content, digestibility, essential amino acids
- Technological functionality: texture, emulsification capacity, water retention
- Cost and scalability: stable availability, compatible industrial format
- Allergens and certifications: gluten-free, soy-free, vegan, organic, etc.
👉 At Sanygran, we help you find the optimal plant-based protein according to your product goal, format, and sales channel.
Why Invest in Plant-Based Proteins in the Food Industry?
In Spain, the plant-based sector reached €451 million in retail sales in 2023, consolidating its position as the fourth-largest plant-based market in Europe, behind Germany, the United Kingdom, and Italy. A further 7.5% growth is expected by 2025, driven by the increasing demand for plant-based alternatives among consumers, motivated by new eating habits that demand more sustainability and well-being.
Key advantages for brands
- Lower environmental footprint
- Healthy nutritional profile
- High innovation and market growth
- Differentiated positioning to the consumer
Investing in plant-based proteins is investing in the present and future of the food sector.
Work with Experts in Plant-Based Proteins to Develop Your Future Products
At Sanygran, we offer you much more than ingredients and finished plant-based products. We accompany you throughout the process: from formula development to final production, with solutions tailored to your business objectives:
- Functional ingredients such as pea protein, starch, or plant-based analogues
- Custom development thanks to our R&D team
- Constant innovation and focus on sustainability
- Quality analysis and international logistical support
Together, we can take your plant-based line to the next level. Contact us! 📞 +34948488501 | 📩 info@sanygran.com