Source: Arjen Y Heokstra and Ashock Chapagain, Globalization of Water. U. of Twente, Waterfootprint.org National Geographic, April 2010
Pulses (a subset of the Legume family) are grown in Australia as a dry land, broad acre crop. Pulses are used as a ‘break’ crops by grain farmers as they ‘fix’ nitrogen back into the soil.
Pulses are harvested, stored, de-hulled, split and cleaned before being sent to our site for processing.
We process the pulses and extract or ‘isolate’ the protein in a powder form that is shelf stable and packed ready for distribution to food manufacturing companies.
Food and beverage manufacturers incorporate the protein as a key ingredient in a variety of products.
Faba Bean ProteinClose
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, faba bean protein has a neutral taste (mild beany flavour), making it suitable to be added directly into existing food and beverage products.
When processed correctly through the proprietary APP process, faba bean powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild bean flavour), making it suitable to be added directly into existing food and beverage products.
Faba bean protein powder has a fine texture and excellent solubility.
Leguminous proteins such as faba beans are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
On average over 400,000 tonnes of faba beans are produced in Australia each year.
Faba is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following faba plantings are higher, and after stripping and drying the beans the dry matter can be used as eco-friendly green compost.
Yellow Pea ProteinCloseUnlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, yellow pea protein has a neutral taste (mild pea flavour), making it suitable to be added directly into existing food and beverage products.
When processed correctly through the proprietary APP process, Yellow Pea powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
APP'S proprietary process reduces the odours typically associated with plant proteins, enabling the seamless application in a range of food and beverages.
Yellow Pea protein powder has a fine texture and excellent solubility.
Leguminous proteins such as Yellow Pea are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
On average over 100,000 tonnes of Yellow Pea are produced in Australia each year.
Yellow Pea is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following faba plantings are higher, and after stripping and drying the Yellow Pea the dry matter can be used as eco-friendly green compost.
Mung Bean ProteinCloseUnlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild beany flavour), making it suitable to be added directly into existing food and beverage products.
When processed correctly through the proprietary APP process, mung bean powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild bean flavour), making it suitable to be added directly into existing food and beverage products.
Mung bean protein powder has a fine texture and excellent solubility.
Leguminous proteins such as mung beans are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
On average over 100,000 tonnes of mung beans are produced in Australia each year.
Mung is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following mung plantings are higher, and after stripping and drying the beans the dry matter can be used as eco-friendly green compost.
Yellow Lentil ProteinCloseUnlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, yellow lentil protein has a neutral taste (mild lentil flavour), making it suitable to be added directly into existing food and beverage products.
When processed correctly through the proprietary APP process, yellow lentil powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild bean flavour), making it suitable to be added directly into existing food and beverage products.
Yellow lentil protein powder has a fine texture and excellent solubility.
Leguminous proteins such as yellow lentil are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
On average over 500,000 tonnes of yellow lentils are produced in Australia each year.
Yellow lentil is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following yellow lentil plantings are higher, and after stripping and drying the lentils the dry matter can be used as eco-friendly green compost.
Red Lentil ProteinCloseUnlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, red lentil protein has a neutral taste (mild lentil flavour), making it suitable to be added directly into existing food and beverage products.
When processed correctly through the proprietary APP process, red lentil powder has a neutral off-white colour which makes it ideal as a source for food formulations as it has little effect on the colour of the final product.
Unlike other plant proteins which have a distinct taste requiring masking through the use of various flavour additives, mung bean protein has a neutral taste (mild bean flavour), making it suitable to be added directly into existing food and beverage products.
Red lentil bean protein powder has a fine texture and excellent solubility.
Leguminous proteins such as red lentil are generally regarded as valuable sources of amino acids, and are therefore often considered nearly as valuable as animal proteins or used as an alternative to them.
On average over 500,000 tonnes of red lentil are produced in Australia each year.
Red lentil is a ‘nitrogen-fixing crop’ and are used in rotational crop farming. They require no fertiliser, reducing crop input costs significantly. Grain yields following red lentil plantings are higher, and after stripping and drying the lentils the dry matter can be used as eco-friendly green compost.
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