Pea Protein, a sought-after ingredient!

Pea Protein, a sought-after ingredient!

  • Healthy Eating

  • By Desiree Nielsen, Registered Dietitian

    Eating more plant foods is a wonderful way to support the health of our planet as well as the health of our bodies. Plant-based diets are associated with lower risk of chronic disease and improved food system sustainability1-4. Even Canada’s Food Guide is encouraging us to enjoy more plant-based proteins such as beans, tofu and nuts. It’s a green revolution and there are so many new options available to us; one of the most exciting new ingredients to emerge in this plant-powered world is pea protein.

    The Not-so-humble Pea
    Pea protein is made from yellow peas, a sustainable, cold-tolerant crop that actually gives back to the soil. Crops need sunlight and water to grow, but they also need healthy and nutrient-dense soils! If you’re not a gardener or farmer, you might be surprised to learn that soil is a living organism, complete with its own microbiome and nutrient composition that greatly affects how plants thrive.

    Peas are part of the legume family along with lentils and beans, and they do something amazing for the soil. Just like people have their own microbiome, so do legumes! Legumes have a special type of bacteria that takes nitrogen gas from the air and brings it into the soil to help plants grown. This doesn’t just benefit the pea plants growing now, it actually helps future generations plants grow!

    What’s more, pea protein is readily digestible and has a balanced amino acid profile, making it a high quality protein source for those looking to include more plant protein in their lives. It’s a great flexitarian food, perfect for vegans and omnivores alike. Pea protein is used to create protein powders as well as plant-based meat alternatives such as burgers. It’s also an allergen-friendly alternative for those who can’t or choose not to consume dairy, soy or nuts.

    Potent Probiotics, Powered by Peas
    At Bio-K+, great care is taken to ensure their live bacteria have everything they need in that little white bottle so they can be at their most active and effective. Each Bio-K+ formula requires a little bit of protein, so they included pea protein into their newest product: Vegan Raspberry Fermented Drinkable Probiotic.

    Its unique fermented pea protein formula makes a happy home for the 50 Billion live and efficient bacteria ready to support your gut health. Bio-K+ Raspberry contains 92% organic ingredients and is certified non-GMO, while being an allergen-friendly option free of nuts, dairy and soy.

    As with every Bio-K+ product, Bio-K+ Raspberry is a clinical strength, 100% probiotic to help optimize intestinal flora health. Made in Canada, it’s a delicious way to get your daily dose. Bio-K+ Raspberry is the newest vegan choice, in a range than includes non-GMO fermented soy and Organic Brown Rice alongside our Canadian dairy offerings.

    If you’re looking for a juicy change to your probiotic routine, try the new Bio-K+ Raspberry. It’s the same active and efficient probiotic you trust, with a light and refreshing flavour made from real raspberry puree. Delicious straight from the bottle, or added to smoothie, it’s easy to incorporate into your daily gut health routine.

    1. Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance - PMC (

    2. Plant-based diets and cardiovascular health - PMC (

    3. Springmann M, Wiebe K, Mason-D'Croz D, Sulser TB, Rayner M, Scarborough P.

      Health and nutritional aspects of sustainable diet strategies and their association with

      environmental impacts: a global modelling analysis with country-level detail. Lancet

      Planet Health. 2018;2(10):e451-e461. doi:10.1016/S2542-5196(18)30206-7

    4. Kahleova H, Levin S, Barnard N. Cardio-Metabolic Benefits of Plant-Based Diets.

      Nutrients. 2017;9(8):848. Published 2017 Aug 9. doi:10.3390/nu9080848

    5. Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea

      protein and its application in functional foods [published online ahead of print, 2019

      Aug 20]. Crit Rev Food Sci Nutr. 2019;1-13. doi:10.1080/10408398.2019.1651248

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    Desiree Nielsen Registered Dietitian
    About the author
    Desiree Nielsen is a registered dietitian, author and host of the vvegetarian ccooking sshow, The Urban Vegetarian. Desiree takes an evidence-based, integrative approach to her dietetics work, with a focus on anti-inflammatory, plant-centredcentered nutrition and digestive health.
    View all articles by Desiree Nielsen
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