Blended Plant Proteins: export from Canada to ASEAN

Blends exist because no single plant protein has a complete amino acid profile, and combining sources (typically pulse with cereal or oilseed) produces a better nutritional result than either alone. That complementarity is the product, and it is what allows a protein content claim to be supported by a quality claim.

The specification points are the blend ratio, total protein, the amino acid profile including the limiting amino acid, solubility, and flavour. Flavour is harder to manage in a blend than in a single protein because each component contributes its own note.

Custom blends to a buyer's formulation are widely available from Canadian processors, which is frequently the better route than buying a standard blend and adjusting downstream.

State the application, the target protein and the pH. Those three determine the blend more than any preference about which crops are in it.

Blends can classify by their principal component or fall into a food preparation line, and the two carry different duty positions. Send the blend ratio, because it may determine which applies.