Georgina Roberts Updated by Georgina Roberts

We use bio-fermented pea protein in all 3 of our protein powders, Perform Plant Protein, All-In-One and Vegan Protein. Our protein blend is mostly made of bio-fermented pea protein with the addition of pumpkin in some products to create a well rounded amino acid profile.

Why pea protein?

Peas are a member of the legume family and historically were first cultivated as a protein rich crop in West Asia and North Africa. Modern practices allow for the peas to be milled to form a protein rich powder. Pea protein is a nutritionally rich plant-based alternative to whey or casein. It provides a well-balanced amino acid profile with particularly high levels of Lysine. Peas are rich in protein, low GI carbohydrates (largely removed when milled into protein powder), dietary fiber, and many micro-nutrients. Pea proteins traditionally are produced by dry or wet milling and typically can provide around 48-90% protein content! Pea protein consists of mostly globulins (storage proteins, >80% total protein) and a small amount of albumins (cytoplasmic proteins).

Our pea protein is produced by wet milling, this is the favorable method for producing a high concentration pea protein isolate (at least 80% protein).

EAA content

Amino acids are organic compounds that serve as the precursors to protein synthesis, without them this would not occur. Amino acids serve as the backbones to physiological compounds like hormones and neurotransmitters, as well as supporting whole body cellular functioning (not just musculature) keeping the body in nitrogen balance. In nutritional science, amino acids are categorized into non-essential and essential. Non-essential being the amino acids that the body can synthesize itself and essential amino acids having to be obtained from our food (or in some instances, supplements).

There are 9 essential amino acids; phenylalanine, valine, tryptophan, threonine, isoleucine, methionine, histidine, leucine, and lysine. A protein is considered a “complete protein” if it contains all 9 of these amino acids in its profile.

Nutrient content

Peas are a great source of micro-nutrients and typically contain the following (ppm = parts per million).







850 ppm

1450 ppm

5500 ppm

60 ppm

43 ppm

7 ppm


In addition, peas are a rich source of folic acid, riboflavin, pyridoxine, niacin, pyridoxamine and pyridoxal.

Why do we bio-ferment?

Peas are legumes, similar to lentils and chickpeas. Pea protein has been known to cause digestive bloating for some people. The fermentation process helps to break down the carbohydrate and protein into smaller molecules, as well as limiting phytate content and other potentially problematic anti-nutritional compounds, making them easier to digest and often eradicating the bloating some customers experience with normal pea protein. We have had an abundance of anecdotal feedback from our customers over the years, letting us know that they are able to digest our protein without the problems they had experienced with normal pea protein. Unlike with fermented whole foods, there is no pro-biotic content left in the finished product when fermenting protein powders (unless added in again!).


We source our pea protein from Canada. With the growing rise in global protein consumption, the need for sustainable protein sources is imperative. With animal agriculture and soy heavily impacting the environment, pea protein is a more sustainable choice. Peas require less water and fertilizers than animal or soy products. Peas also have the ability to fix nitrogen so in fact improve the health of the soil.



Jiao Ge, Cui-Xia Sun, Harold Corke, Khalid Gul, Ren-You Gan, Yapeng Fang. (2020). The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Comprehensive reviews in food science and food safety. 19 (4), 1835-1836.

Liuyi Chang, Yang Lan, Nonoy Bandillo, Jae-Bom Ohm, Bingcan Chen.. (2022). Plant proteins from green pea and chickpea: Extraction, fractionation, structural characterization and functional properties. Food Hydrocolloids. 123 (1), 107-165.

M.C. Tulbek, R.S.H. Lam, Y.(C.) Wang, P. Asavajaru, A. Lam,. (2017). Pea: A Sustainable Vegetable Protein Crop. In: Sudarshan R. Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin, Sustainable Protein Sources. NY: Academic Press. Pages 145-164.

Steven R Hertzler, Jacqueline C Lieblein-Boff, Mary Weiler, Courtney Allgeier. (2020). Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function. Nutrients. 12 (12), 3704-09.

Z. X. Lu, J.F. He, Y. C. Zhang, D.J. Bing. (2019). Composition, physicochemical properties of pea protein and its application in functional foods. Critical Reviews in Food Science and Nutrition. 60 (15), 2593-2605.

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