Merit unveils 'grit-free' pea protein for RTD protein beverages

By Mary Ellen Shoup contact

- Last updated on GMT

Photo Credit: GettyImages / Sanny11
Photo Credit: GettyImages / Sanny11

Related tags: pea protein, Merit Functional Foods, plant-based protein

Canada-based Merit Functional Foods says it has overcome one of the biggest hurdles facing plant-based protein in ready-to-drink protein beverages: sediment and grittiness.

A common pain point for many beverage formulators, Merit claims that its latest pea protein ingredient, Peazazz C, offers a smooth, grit-free texture without any chalkiness in RTD plant-based protein beverages even when used at higher, double-digit inclusion percentages. 

It also has the ability to support low sodium claims in high protein applications, offering a healthier plant protein option, said the company.

“Consumers trying plant-based applications such as RTD beverages are often noticing a gritty texture, with sediment accumulated at the bottom of the bottle,”​ added Merit’s Co-CEO Ryan Bracken in a press release.

“Peazazz C is the solution formulators have been looking for to solve this common issue. With its high solubility and low viscosity, it has the functionality that formulators need to deliver an optimal sensory experience.”

The ingredient can be used in a number of applications outside of RTD protein beverages including in protein bars, ready-to-mix protein powders and dairy alternatives, said the company. 

The new ingredient complements the rest of Merit's pea protein portfolio which includes its original Peazazz ingredient (best suited for meat and dairy alternatives) and Peazac designed for ready-to-mix protein powders.

As one of many plant-based protein suppliers in the industry, Merit believes its competitive edge is in its close-knit supplier network (85% of growers are located within just over 200 miles of its production facility in Winnipeg, Canada) and proprietary extraction process technology which can achieve upwards of 90% purity in its pea protein (meaning there are no additional fibers and starches, just the protein itself), which creates a better-tasting, highly-soluble product. 

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