Faba Bean Protein Isolate · Neutral-Tasting Plant Protein for Dairy Alternatives, Beverages & Nutrition

Name: Faba Bean Protein Isolate
Brand: Atlas Global Trading Co.
SKU: PROT-FABA-BEAN-PROTEIN-ISOLATE
Availability: InStock

Faba bean protein isolate is a high-protein ingredient derived from Vicia faba (faba/broad bean), used in modern plant-based formulations for dairy alternatives, beverages, bakery, meat analogs and sports nutrition. Compared with some other legume proteins, well-selected faba isolates can offer a milder taste profile, good emulsification potential and useful foaming behavior (all grade dependent). Atlas Global Trading Co. supplies faba bean protein isolate from qualified producers with COA, technical documentation and reliable global logistics support.

Function: High-protein plant ingredient for texture, emulsification and nutritional fortification

Typical protein: high protein isolate grades (often ~80%+ protein, grade dependent)

Key feature: Balanced functionality and potentially mild “beany” notes vs. some legume proteins (grade dependent)

Faba protein isolate can be formulated with stabilizers, emulsifiers and flavor systems to optimize mouthfeel and stability in plant-based products. Explore the full Proteins & Plant Proteins portfolio or browse our Product Index (A–Z) for complementary functional ingredients.

Product overview

Faba bean protein isolate for clean-label plant-based formulation and nutrition

Faba bean protein isolate is produced by extracting and concentrating the protein fraction from faba beans, resulting in a functional protein powder with high protein content and low fat. Depending on the process and grade, faba isolate can offer desirable emulsification, foaming and water-binding properties. It is used both for nutritional fortification (protein claims) and for functional performance in plant-based drinks, dairy alternatives and meat analog systems.

Key characteristics

Source: Vicia faba (faba/broad bean) protein.
Form: free-flowing powder (color from off-white to light beige, grade dependent).
Protein content: typically high for isolate grades (often ~80%+ on dry basis; depends on specification).
Functionality (grade dependent):
- Emulsification: supports stable oil-in-water emulsions (plant milks, sauces, creamers).
- Foaming: useful in aerated systems and some bakery applications.
- Water binding: contributes to juiciness and bite in meat analogs and some bakery items.
- Gelation/heat setting: can contribute to texture in heated systems depending on formulation and processing.
Sensory profile: mild legume notes; deodorized/low-flavor grades available (producer dependent).
Allergen & dietary:
- Plant-based, suitable for vegan/vegetarian formulations.
- Allergen requirements differ by market; confirm labeling and cross-contact statements for each grade.
Regulatory: used as a food ingredient; product naming and claims depend on local rules and protein calculation methods.

Atlas helps R&D teams select faba protein grades optimized for beverages, dairy alternatives, bakery and meat analog performance, aligned with processing conditions and target markets.

Indicative specification points

Specifications vary by producer and application. Typical parameters include:

Protein: minimum % on dry basis (e.g., isolate grade, typically high; as specified).
Moisture: controlled for stability and flowability.
Ash / minerals: defined range; relevant for taste and ionic strength in beverages.
Fat: low for isolate grades; controlled for stability and flavor.
pH (dispersion): indicative range (grade dependent).
Particle size: defined for dispersibility and blending performance.
Solubility / dispersibility: defined per beverage grades (where applicable).
Microbiological: controlled to meet food ingredient standards.
Allergen statements / cross-contact: provided per producer and facility controls.
Non-GMO / clean label documentation: available for selected grades (project dependent).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (allergen declarations, GMO status, dietary suitability, origin, Halal/Kosher where applicable) can be supplied depending on grade and producer.

Plant-based beverages & dairy alternatives

Plant milks and protein drinks: contributes protein, mouthfeel and emulsion stability (grade dependent).
Plant-based yogurts and desserts: supports protein fortification and texture when combined with stabilizers and cultures.
Creamers and barista-style beverages: supports foaming and heat stability when properly formulated.

Meat analogs & savory applications

Plant-based burgers, mince and nuggets: contributes structure, water binding and bite in blends with fibers and texturates.
Hybrid meat products: used to increase protein and improve yield/juiciness in selected formulations (project dependent).

Bakery & confectionery (selected)

Bread, cakes and baked snacks: protein fortification; may influence dough handling and crumb structure.
Aerated systems: foaming properties can support certain bakery processes (grade dependent).

Sports nutrition & functional foods

Protein powders and blends: used as a plant-based protein source; flavor and dispersibility selection is key.
Bars and bites: supports protein claims and texture, often combined with syrups, fibers and fats.
RTD nutrition beverages: requires careful selection for solubility, stability and heat processing compatibility.

Formulation guidance

Choose the right grade: beverage-grade isolates prioritize dispersibility and low flavor; texture grades may prioritize water binding and structure.
Process compatibility: test under your heat/shear conditions (pasteurization/UHT/homogenization) to avoid sedimentation or gelation.
pH & salts: protein solubility and stability depend on pH and ionic strength; buffering and mineral systems matter.
Sensory: use appropriate flavor systems and processing to minimize legume notes; pilot trials recommended.
Stabilization: combine with hydrocolloids/emulsifiers when needed for suspension and mouthfeel.

Build a faba-protein formulation that performs

Atlas can supply faba bean protein isolate and support system solutions with stabilizers, emulsifiers and flavor systems for plant-based beverages, dairy alternatives, meat analogs and nutrition products. Share your application, process conditions and target protein level—our team will propose suitable grades and documentation.

Discuss faba bean protein isolate

Quality & documentation

Supplied as food-grade faba bean protein isolate per agreed protein content, functionality and microbiological limits.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include allergen declarations, GMO status, origin, contaminants/heavy metals statements and dietary suitability (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and claims in destination markets.

Packaging, storage & logistics

Packaging options: multiwall bags with liners, cartons or big bags (producer dependent).
Store in a cool, dry, odor-free area away from moisture and direct sunlight. Reseal opened packs promptly.
Use FIFO inventory management and protect from pests and strong odors.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (beverage/dairy alternative/meat analog/bakery/nutrition), target protein level, process conditions (pasteurization/UHT/homogenization), annual volume, preferred packaging and documentation requirements (COA, allergen statement, Halal/Kosher where applicable, non-GMO, etc.). Our team will recommend suitable grades and support your formulation project.