Pea Protein Concentrate: export from Canada to ASEAN

Concentrate sits below isolate on protein content and above it on functionality in several applications, which is why formulators choose it deliberately rather than as a cheaper substitute. The retained carbohydrate and fibre contribute texture and water binding that an isolate does not.

The specification points are protein on a dry basis, fibre, starch, particle size, solubility, gelation and flavour. Flavour is the parameter that decides acceptance and is poorly predicted by composition, so sample in your own matrix rather than qualifying on a datasheet.

Extraction route determines functional behaviour, so two concentrates with identical protein figures can perform very differently in an extrusion, a beverage or a gel.

Canada's pulse crop feeds substantial domestic fractionation capacity, so the ingredient has documented traceability back through the same supply chain, which increasingly decides clean-label and plant-based positioning.

Protein concentrates and isolates may classify differently from each other and from the flour, so the protein level you ship can move the line. Confirm the position for the exact specification rather than for pea protein generally.