Impact Proteins

Creating sustainable proteins from plants that taste great and are good for you and the environment.

Australian Plant Proteins

Australian Plant Proteins is a premium plant-based powder processing, packaging and distribution business, with facilities in Werribee and Horsham, Victoria, Australia.

Australian Plant Proteins produce and supply protein isolate powders, sourced exclusively from local Australian raw materials (Pulses).

Why Plant Protein?

Either by choice or necessity, our consumption of protein is changing.

The world’s population is forecast to increase by 22% between 2010 and 2030, which means an extra 1.5 billion people to feed.

Consumers are acutely aware of the impact of food production on our environment and are choosing to eat more sustainability sourced plant-protein based products.

SustainabilityClose

A key driver of the move to consumption of plant-based proteins is the growing consumer trend for sustainably produced food and beverage products that have a lower impact on the environment than proteins produced from animals.

Water Footprint

Beef

7,029

Litres/KG

Pork

2861

Litres/KG

Chicken

1775

Litres/KG

Peanuts

1393

Litres/KG

Soy Beans

817

Litres/KG

Pulses

155

Litres/KG

Source: Arjen Y Heokstra and Ashock Chapagain, Globalization of Water. U. of Twente, Waterfootprint.org National Geographic, April 2010

Environmental ImpactClose

To give you an idea, this “scorecard” from the World Resources Institute illustrates the differing Green House Gas (GHG) emissions per gram of protein from both animal and plant-based protein foods.

Making just one pound (454 grams) of lamb generates five times more GHGs than making a pound of chicken and around 30 times more than making a pound of lentils. In the U.S. alone, beef accounts for 36% of all food-related GHG emissions.

Beyond emissions, it’s also important to note that food production places an enormous demand upon our natural resources, as agriculture is a major contributor to deforestation, species extinction, and freshwater depletion and contamination.

Soil HealthClose

Soil health is emerging as the newest pillar of sustainability for environmentally friendly products.

Pulses help improve soil’s physical properties, such as bulk density, porosity and water content at field capacity.

As a nitrogen-fixing crop, pulses are a sustainable crop that can help improve soil fertility and reduce the need for added fertilizers.

Not all Plant Proteins are created equal

Australian Plant Proteins‘ proprietary protein extraction process creates ‘clean’ protein powders without the use of solvents or enzymes. The result is a great tasting, highly soluble plant protein ideally suited to a broad range of food and beverage applications.

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.

Products

Faba Bean Isolate Powder

Product Specs

Yellow Lentil Isolate Powder

Product Specs

Red Lentil Isolate Powder

Product Specs

The Australian faba bean industry began in the 1980s and has grown steadily to become the world’s #1 exporter. Faba bean is now grown in all Australian grain production regions.

Faba Bean Isolate PowderClose

Protein

90%

Fat

5 – 6%

Carbohydrates

< 0.5%

Sodium

0.13%

Ash

2-3%

Flavour

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.

Colour

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.

Odour

Unlike other plant proteins such as pea, faba bean powder does not have a strong odour.

Texture

Faba bean protein powder has a fine texture and excellent solubility.

Quality

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.

Availability

On average over 400,000 tonnes of faba beans are produced in Australia each year.

Sustainavility

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 Lentil Isolate PowderClose

Protein

88%

Fat

5 – 6%

Carbohydrates

< 0.5%

Sodium

0.13%

Ash

2-3%

Flavour

Unlike 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 beany flavour), making it suitable to be added directly into existing food and beverage products.

Colour

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.

Odour

Unlike other plant proteins such as pea, yellow lentil powder does not have a strong odour.

Texture

Yellow lentil protein powder has a fine texture and excellent solubility.

Quality

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.

Availability

On average over 500,000 tonnes of yellow lentils are produced in Australia each year.

Sustainavility

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 Isolate PowderClose

Protein

88%

Fat

5 – 6%

Carbohydrates

< 0.5%

Sodium

0.13%

Ash

2 – 3%

Flavour

Unlike 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 beany flavour), making it suitable to be added directly into existing food and beverage products.

Colour

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.

Odour

Unlike other plant proteins such as pea, red lentil powder does not have a strong odour.

Texture

Red lentil bean protein powder has a fine texture and excellent solubility.

Quality

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.

Availability

On average over 500,000 tonnes of red lentil are produced in Australia each year.

Sustainavility

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.

Applications

Australian Plant Proteins' great tasting, highly soluble plant proteins are ideally suited to a broad range of food and beverage applications.

Protein & Nutritional Powders
Protein Bars
Meal Replacement Products
Baked Goods
Protein Shakes
Egg white replacement
Snack foods
Non-Dairy Drinks
Dairy Alternatives
Meat Alternatives