For clear protein drinks: Protein hydrolysates

Plant proteins have fallen under criticism for containing antinutritional factors and for having inadequate amino acid profiles. Antinutritional factors such as trypsin inhibitors, for example, can significantly lower the digestibility of proteins and thus the availability of amino acids. 

Antinutritional factors are for the most part broken down in the process of hydrolysis, which greatly improves the value of the proteins. Therefore, the amount of protein taken in the form of hydrolysates has a greater effectiveness than the same amount of protein obtained from conventional plant-based protein powders.

The amino acid profile can also be improved by blending plant proteins of different botanical origins. For example, mixing a legume protein with a grain protein is especially recommendable. The following hydrolysates are produced by our partner:

• Rice protein
• Pea protein
• Corn protein
• Wheat protein
• Soy protein

as well as proteins from seeds, nuts, and even spirulina!

Feel free to enquire with us – we look forward to hearing from you and will of course be happy to provide you with technical advice and samples.


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