Plant Protein Powder

Buy Premium Plant-Based Proteins for Research & Formulation

Plant-based proteins have emerged as a sustainable and nutrient-rich alternative to animal proteins, offering a balanced amino acid composition, low allergenicity, and diverse functional properties, making them suitable for modern food innovation. Alfa Chemistry offers a range of high-purity plant-based protein powders, including almond protein, quinoa protein, oat protein, fava bean protein, and pumpkin seed protein, specifically designed for research and formulation development in functional foods, nutritional supplements, and plant-based meat alternatives. We ensure consistent product quality, customizable specifications, and reliable data support for scientific and industrial research. All products are for research use only.

View Product List

Order Online Today

Overview Product Portfolio Applications Customer Cases Services Featured Categories FAQs Resources

Quote/Order

Why Plant Proteins?

With the rising demand for functional nutrition and sustainability, plant proteins have become one of the preferred ingredients for food, nutritional supplements, and functional formulations. Modern plant proteins can be concentrated, isolated, or hydrolyzed to achieve high protein content (common plant protein isolates/concentrates can be ~70-90% protein) and perform key functions in applications such as dairy beverages, nutritional bars, bakery, and plant-based meats. Benefits of plant proteins include being rich in dietary fiber and phytonutrients, low in saturated fat with a small environmental footprint, and having a comprehensive amino acid profile achieved through complementary ratios.

Alfa Chemistry Plant Protein Product Line

Alfa Chemistry offers the following plant protein ingredients for research and formulation. If you cannot find the product you need or require different concentrations or molecular weight ranges, we can customize standardized products for you.

Almond Protein Powder

ALPE-PB001

Lupine Seed Protein Powder

ALPE-PB002

Watermelon Seed Protein Powder

ALPE-PB003

Black Rice Protein Powder

ALPE-PB004

Quinoa Protein Powder

ALPE-PB005

Millet Protein Powder

ALPE-PB006

Lentils Protein Powder

ALPE-PB007

Fava Bean Protein Powder

ALPE-PB008

Potato Protein Powder

ALPE-PB009

Oat Protein Powder

ALPE-PB010

Coix Seed Protein Powder

ALPE-PB011

Chickpea Protein Powder

ALPE-PB012

Brown Rice Protein Powder

ALPE-PB013

Pumpkin Seed Protein Powder

ALPE-PB014

Almond Protein Powder

Specification: 40%/60% / 80% / 90% Almond Protein

Mild flavor, suitable for nutrition bars, smoothies, and baking modifications.

Inquiry

Lupine Seed Protein Powder

Specification: 60% - 65% Protein

High in plant protein, with excellent emulsifying and gelling properties, suitable for meat substitutes and ready-to-eat meal formulations.

Inquiry

Watermelon Seed Protein Powder

Specification: 50% - 60% Protein

Contains a good essential amino acid composition, suitable for functional beverages and protein-fortified formulations.

Inquiry

Black Rice Protein Powder

Specification: 60% - 70% Protein

Nutritional advantages with natural antioxidants, suitable for health foods and premium beverages.

Inquiry

Quinoa Protein Powder

Specification: 80% Protein

Amino acid profile close to "complete protein," suitable for sports nutrition and pediatric formulation research.

Inquiry

Millet Protein Powder

Specification: 80% Protein

Easily digestible, suitable for infant/elderly nutrition research formulations.

Inquiry

Lentils Protein Powder

Specification: 80% Protein

Suitable for plant-based meat and protein-fortified soup bases.

Inquiry

Fava Bean Protein Powder

Specification: 80% Protein

Used for high-protein dough modifications, vegetarian meat, and ready-to-eat meals.

Inquiry

Potato Protein Powder

Specification: 70% - 85% Protein

Good foaming and emulsifying properties, commonly used in meat product modifications and sports formulations.

Inquiry

Oat Protein Powder

Specification: 50% - 80% Protein

High viscosity, emulsifying, and moisturizing properties, suitable for beverages and baking.

Inquiry

Coix Seed Protein Powder

Specification: 65% Protein

Commonly used in traditional Chinese medicine/health formulations, suitable for functional formulation research.

Inquiry

Chickpea Protein Powder

Specification: 70% - 75% Protein

Neutral flavor, widely used in meat substitutes and nutrition bars.

Inquiry

Brown Rice Protein Powder

Specification: 85% Protein

Hypoallergenic, suitable for infant and sensitive population research formulations.

Inquiry

Pumpkin Seed Protein Powder

Specification: 75% Protein

Rich in trace elements and unsaturated fatty acids, suitable for functional foods.

Inquiry

*Each product is available in different particle sizes, protein purity specifications, and pretreatment methods. Please see the specifications/datasheet for details.

*This product line is for research use only and is not intended for direct human or animal consumption, as a dietary supplement, or as a drug. Please confirm compliance with local regulations and intended use before ordering. Alfa Chemistry assumes no legal responsibility for non-research use.

Tailor-Made Plant-Based Proteins for Advanced Research

Partner with Alfa Chemistry to access custom protein blends, specialized formulations, and analytical testing — ensuring precision, reproducibility, and formulation success.

Call a specialist:

Online Inquiry

Technical Specifications and Formulation Insights (For R&D Use)

Protein Content and Forms

Alfa Chemistry offers plant-based proteins in various forms—from whole powders to concentrates and isolates—tailored to research and formulation needs. Protein isolates typically contain 70–90% protein, depending on the botanical source and extraction process.

Nutritional Quality (PDCAAS/DIAAS)

The nutritional value of plant proteins varies across sources. Formulators often apply a complementary protein strategy (e.g., combining grains and legumes) to optimize the balance of essential amino acids and improve overall protein quality scores.

Functional Properties (Solubility/Emulsification/Gelling/Foaming)

Oat and pea proteins perform well in beverages and baked goods, while potato and lupine proteins exhibit excellent gelling and texturizing properties ideal for plant-based meats. Pumpkin seed and almond proteins enhance flavor and nutritional fortification in functional food systems.

Sensory and Flavor Optimization

Certain seed or legume proteins may exhibit characteristic “beany” or bitter notes. These can be mitigated through enzymatic hydrolysis, microencapsulation, or flavor-masking techniques, thereby improving sensory acceptance and product palatability in final formulations.

Application Scenarios—Typical Uses When Buying Plant-Based Proteins

Functional Beverages and Meal Replacement Shakes

Plant-Based Meats and Vegetarian Products

Nutrition Bars and Baked Goods

Infant and Geriatric Nutrition Formulations

Functional Beverages and Meal Replacement Shakes

Plant-based protein isolates and hydrolysates are increasingly used in high-protein beverages and meal replacements due to their superior solubility and digestibility. Ingredients such as quinoa, oats, and pea protein provide smooth texture and balanced amino acid composition, making them ideal for formulating ready-to-drink shakes. Their low viscosity and neutral flavor profile allow for stable suspension and pleasant mouthfeel, while enzymatic hydrolysis enhances amino acid availability and absorption efficiency during post-exercise recovery studies.

Plant-Based Meats and Vegetarian Products

In meat analog research, proteins with strong gelation, emulsification, and water-holding properties are key to achieving realistic texture and mouthfeel. Lupine, fava bean, and potato proteins are frequently chosen for their ability to form fibrous structures under extrusion or thermal processing. When combined with natural binders and flavor precursors, these proteins can mimic the chewiness and succulence of animal meat, supporting studies on sustainable food technologies and sensory optimization in plant-based meat prototypes.

Nutrition Bars and Baked Goods

Blending oat, chickpea, almond, or pumpkin seed proteins allows formulators to create bars and bakery products with desirable texture, stability, and nutritional labeling. These proteins improve water retention, dough elasticity, and Maillard browning balance during baking, contributing to both texture and color development. Their high content of dietary fiber, minerals, and antioxidants also supports product claims related to “high-protein,” “gluten-free,” or “functional nutrition,” making them valuable in energy bars, cookies, and fortified snacks research.

Infant and Geriatric Nutrition Formulations

For sensitive populations, brown rice, millet, and oat proteins provide hypoallergenic and easily digestible protein sources suitable for early-life or aging nutrition studies. These proteins have a mild taste and good bioavailability, ensuring minimal digestive discomfort while delivering essential amino acids. Researchers often combine them with lysine-rich sources to enhance protein completeness, exploring formulations for infant cereal, elderly meal replacements, and medical nutrition applications that require controlled digestibility and safety validation.

What Success Stories Can We Share?

Explore some of our success stories to see how our insights can help you achieve your next breakthrough.

Case 1: Plant-Based Sports Nutrition Shake (Quinoa + Pea Protein Blend)

A research organization focusing on sports nutrition was looking for a highly bioavailable, soluble, and hypoallergenic protein matrix for the development of meal replacement shakes. Alfa Chemistry recommended a custom blend using quinoa protein powder and pea isolate proteins that were micronized and subjected to a mild enzymatic hydrolysis to improve solubility and reduce bitterness. The final formulation contained 20 grams of protein per serving, with a smooth texture and light flavor.

RESULTS: Laboratory evaluations confirmed excellent dispersion and stability of the blend under hot and cold conditions. The customer has successfully started small-scale OEM production.

"The quinoa protein exceeded expectations—pure taste, fast water uptake, and excellent amino acid recovery in our digestibility tests—and Alfa Chemistry's technical support reduced our prototyping cycle by nearly 30%."

Case 2: High Fiber Nutrition Bar (Almond + Pumpkin Seed Protein Blend)

A functional food company needed a natural, fiber- and mineral-rich protein base for the development of a nutrition bar targeted at metabolic health research. Alfa Chemistry supplied almond protein powder and pumpkin seed protein, optimized for baking stability and water retention. Through repeated testing, the mixture achieved the desired texture and did not crumble or harden upon storage.

RESULTS: The final nutrition bar prototype demonstrated excellent shelf-life stability and met the nutrient density criteria required for research documentation.

"We are very pleased with the batch-to-batch consistency and the technical report on functional properties. The combination of almond and pumpkin delivered a soft texture and pleasant aroma—perfect for our preclinical metabolic study."

Case 3: Plant-based meat prototype (lupine + potato protein)

A food technology lab aimed to create a fiber-rich, meat-like texture using only non-soy protein sources. Alfa Chemistry recommended a synergistic combination of lupine seed protein and potato protein, both known for their gelation and emulsification properties under heat and shear. The optimized formulation achieved significant fiber alignment after extrusion, highly mimicking the texture of chicken.

RESULTS: Textural analysis confirmed ideal chewiness and binding strength, and the samples were selected for sensory evaluation.

"The functional consistency of Alfa Chemistry's lupin and potato proteins helped us to achieve a realistic meat structure without additives. The data support provided during rheological testing was invaluable."

Case 4: Nutritional Study for Infants, Toddlers, and the Elderly (Brown Rice + Millet Protein)

A nutritional research organization needed a hypoallergenic, easily digestible protein source for a clinical formulation study targeting infants, toddlers, and the elderly. Alfa Chemistry supplied black rice and millet proteins, which are characterized by a mild taste and high digestibility. Analytical testing included in vitro digestion modeling and amino acid complementarity analysis to ensure nutritional balance.

RESULTS: The optimized formulations achieved ideal solubility and amino acid coverage for infant and geriatric nutritional trials.

"Alfa Chemistry's depth of analysis and documentation provided strong scientific credibility to our program. The hypoallergenic nature of the rice corn protein simplified our regulatory approval process."

Integrated Support Services — From Protein Sourcing to Formulation Validation

To support our clients from sample evaluation to large-scale formulation, Alfa Chemistry offers integrated services.

OEM Services

We support various packaging sizes and provide custom labeling, packaging design, and small-volume minimum order services to help clients quickly bring their plant protein products to market.

Custom Products

We customize protein blends based on client needs (e.g., high branched-chain amino acid ratios, low-allergenic design), providing customized ingredients for food, nutrition, and research.

Custom Formulations

Our formulation team optimizes protein sources, functional additives, and flavor-masking solutions according to target applications (beverages, bars, baking, etc.), providing samples and formulation optimization reports.

Active Ingredient Analysis

We provide testing for protein content, amino acid profiles, heavy metals, pesticide residues, and polyphenol/antioxidant content, ensuring traceability and compliance of raw material research data.

Comprehensive Testing

Includes microbial testing, allergen testing, solubility, emulsification, gel/viscosity testing, and sensory evaluation, supporting the datasets required for product registration and scientific publication.

Featured Categories

Customers exploring plant-based protein powders may also be interested in the following products. These complementary product lines perfectly align with your interest in plant proteins and offer more opportunities for your research and formulation development.

Standardized Plant Extracts

Natural Sweeteners

Plant Peptides

Frequently Asked Questions

How to choose the right plant protein for my formulation?

First, determine your target application (beverages, bars, baking, or plant-based meat). Then, based on your desired functions (solubility/gelling/emulsification/flavor) and nutritional requirements, choose a single or blended protein. We can provide samples and small-scale prototyping.

Can you provide COA, MSDS, and test reports?

We can provide product COA and MSDS. Additional testing (heavy metals, pesticide residues, microorganisms, and amino acid profiles) can be completed through our comprehensive testing service.

What is the minimum order quantity? Can you do private labeling?

We support small-batch orders and OEM/private labeling services (various packaging options available).

Is plant protein suitable for sports nutrition? How effective is it?

High-purity plant protein (isolates or hydrolysates) can compete with animal protein in muscle repair and recovery studies. When formulating, pay attention to amino acid complementarity and digestion rate.

How to reduce the "beany" taste of plant protein?

Short-time enzymatic hydrolysis, activated charcoal deodorization, odor-masking formulas, or microencapsulation technology can be used to significantly reduce odors and improve taste.

*If you have further questions, please contact our support team.

Related Resources

Plant-Based Proteins: Molecular Insights, Extraction, and Industrial Applications

Fig.1 3D structures of different antifungal plant peptide families.

Plant Protein Powder

Why Plant Proteins?

Alfa Chemistry Plant Protein Product Line

Almond Protein Powder

Lupine Seed Protein Powder

Watermelon Seed Protein Powder

Black Rice Protein Powder

Quinoa Protein Powder

Millet Protein Powder

Lentils Protein Powder

Fava Bean Protein Powder

Potato Protein Powder

Oat Protein Powder

Coix Seed Protein Powder

Chickpea Protein Powder

Brown Rice Protein Powder

Pumpkin Seed Protein Powder

Tailor-Made Plant-Based Proteins for Advanced Research

Technical Specifications and Formulation Insights (For R&D Use)

Application Scenarios—Typical Uses When Buying Plant-Based Proteins

Functional Beverages and Meal Replacement Shakes

Plant-Based Meats and Vegetarian Products

Nutrition Bars and Baked Goods

Infant and Geriatric Nutrition Formulations

What Success Stories Can We Share?

Case 1: Plant-Based Sports Nutrition Shake (Quinoa + Pea Protein Blend)

Case 2: High Fiber Nutrition Bar (Almond + Pumpkin Seed Protein Blend)

Case 3: Plant-based meat prototype (lupine + potato protein)

Case 4: Nutritional Study for Infants, Toddlers, and the Elderly (Brown Rice + Millet Protein)

Integrated Support Services — From Protein Sourcing to Formulation Validation

Featured Categories

Frequently Asked Questions

Related Resources

Plant-Based Proteins: Molecular Insights, Extraction, and Industrial Applications

Plant Peptides: Sources, Functions, and How to Buy for Research

Natural Sweeteners: A Comprehensive Analysis of Molecular Mechanisms, Biosynthesis, and Industrial Applications

A Comprehensive Guide to Selecting and Purchasing High-Purity Active Monomers