Protein Sources
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Sustainable, protein-rich legumes for a greener future. Yellow peas and faba beans deliver high-quality nutrition with a minimal climate footprint.
A more climate friendly protein
Legumes make the world go around
Protein is essential for all life, and legumes like yellow peas and faba beans offer a sustainable, plant-based alternative to animal proteins. Compared to meat, plant proteins have a carbon footprint up to 30 times lower and eliminate cholesterol and saturated fat, making them a healthier and more eco-friendly choice.
Yellow peas and faba beans are not only rich in protein but also more climate-friendly to grow than traditional crops like wheat and barley. As nitrogen-fixing plants, they enrich the soil naturally, reducing the need for fertilizers. Sourced primarily from Northern Europe, they also provide a sustainable alternative to imported soy
The Protein Powerhouse
Faba beans
With faba beans’ (Vicia faba) high protein content of about 30% of their dry weight, they are a powerhouse as a plant-based protein source. While they contain all essential amino acids, they have lower levels of sulfur-containing amino acids like methionine and cysteine, making them most effective when combined with other protein sources.
Additionally, faba beans are rich in dietary fiber and essential minerals such as iron, magnesium, potassium, and zinc.
Our main production of faba bean proteins is used in fish feed. However, their slightly firmer texture compared to other legumes makes them an excellent ingredient in meat substitutes, providing a more satisfying bite.
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Easing Digestion
Yellow peas
The yellow pea (Pisum sativum) is a rich source of plant-based protein, providing about 20–25% protein by dry weight. While it contains all nine essential amino acids, it is relatively low in methionine, meaning it is best complemented with other protein sources.
Yellow peas are also high in dietary fiber and essential minerals, including iron, magnesium, potassium, and zinc. Additionally, they are known for their excellent digestibility, making them a gentler alternative to some other legumes like chickpeas or kidney beans.
What We Eat
The Sky is the Limit
About half of the food protein consumed in the EU is from animal sources. There is now widespread recognition of the damage done by diets high in livestock products – both to our health and the world climate. Moving to greater reliance on plant-based foods is now a ‘mega-trend’ predicted to reduce the consumption of animal products by 20 % in the medium term and by about 50 % in the longer term.
The functional ingredients produced from various legumes, such as flour or protein isolate and concentrate, can be used to make pasta, crackers, flakes, mayonnaise, dairy or meat substitutes, etc. In short, the sky is the limit when it comes to their potential in food.
In Aarhus Protein, we stay dedicated to contributing to the food of tomorrow. On every occasion and with every client relation, Aarhus Protein seek to provide new and innovative solutions via sustainable production processes and low energy consumption.