Vegetable protein are intermediate food ingredients derived from protein-rich plant species. Cultivated varieties are protein plant (lupin, fava bean, pea), oleo-protein plant* (soy) and cereal (wheat, barley).
Vegetable proteins have a protein content of 45 % or more on dry matter. These are intermediate food ingredients regulated by all French and European texts on food safety.
To learn more about the different sources of vegetable protein, download the raw material sheets:
- the Wheat
- the Beans
- The Lupine
- the Pea
- the Soy
* Protein plants : Plants grown for their protein-rich seeds.
Oleo-protein crops : Class of plants whose seeds or fruits are rich in protein and fat.