Fava Bean Protein
Supplier of Fava Bean Protein to Food & Drink Manufacturers
Available in conventional quality. Enquire for more information on organic availability or alternatives.
Category
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Packaging
Bag: 15 kg
MOQ
450 kg (1 Pallet)
Properties of Fava Bean Protein Isolate
Fava bean protein isolate is a protein powder. It’s extracted from Fava beans and is a highly refined form of protein, giving it a high protein content.
High protein content (~85%)
High Solubility
Low Viscosity
Very Clean Taste
Low in Carbohydrates
Low in Fat
Applications
Fava bean protein isolate can be used in a whole host of food products, specifically plant-based foods.
These include:
- Bread and Bread Products
- Mayonnaise
- Meat Substitute
- Nutritional and Meal Replacement Drinks
- Plant-based Drinks
- Plant-based Ice Cream
- Plant-based Yoghurts
- Prepared Meals
- Snack/Cereal/Energy Bars
It is also a great natural emulsifier.
Emulsifiers serve to facilitate the blending of two substances that tend to separate when combined.
Nutritional Information (Per 100g)
| Energy | 1561/372.9 kJ/kcal |
| Protein | 85g |
| Carbohydrates | 3g |
| Fat | 0.3g |
| Saturated Fat | 0.1g |
| Ash | 4g |
What are Fava Beans?
Vicia faba, widely recognised as the broad bean, faba bean, or fava bean, belongs to the flowering plant family Fabaceae. Its cultivation and consumption dates back to 10,000 years ago in the Middle East and subsequently expanded across Europe and the rest of the world. However, following the Blair-House agreement in 1992, fava bean farming in Europe experienced a decline, prompting increased imports of plant protein, primarily soy protein.
Recently, there has been a resurgence of interest in fava beans due to their minimal environmental impact and favourable protein characteristics. These include a neutral taste, functional properties, and nutritional benefits, positioning them as an alternative in the face of growing awareness of sustainable and nutritious food alternatives.