Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due their high protein content with interesting functionality, sustainability, availability, affordability hypo-allergenicity. This popularity has been parallel an intensive research isolation applications. ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea include flour (20–25% protein), concentrate (50–75% isolate (>80% protein). Beside content, these differ in chemical composition, thereby affecting functionality. In this perspective, review offers the latest update on essential knowledge for developing innovative food beverages using emphasizing production characteristics of proteins, addressing efficiency functional foodstuffs making, discussing challenges encountered popularization. Current indicates importance extraction drying technologies reach target techno-functional organoleptic attributes proteins. A better modulation processing steps enable designing high-quality rich beverage.