Foods derived from plants are the future! Decoupling from animal-based foods is important for climate since there is a lower CO2 footprint coming from plants and vegetables.

– Greenhouse gas emissions (GHG) could be reduced by the replacement of animal components with plant components in processed food products. It is conceivable to use grain legumes, such as peas or beans.

– Changing our food habits will be crucial, if we want to achieve climate neutrality. As researchers suggest the carbon footprint of raw pea is 0.49 kg CO2eq/kg and around 3.5 kg CO2eq/kg of pea isolate, as behind the pea processing step there is a high input of energy the CO2 footprint is moderate, but still better than other types of plant based proteins.

– If we compare it with animal based protein like meat products (beef: 80.0 kg CO2eq/kg t-bone beef, 9.15 kg CO2 CO2eq/kg of tuna in tomato5) the benefits are huge, even vegetables (tomato: 5.3 kg CO2eq/kg tomato6).

– If we compare it with alternative vegan protein isolate: soybean isolate impact is around 20.2 kg CO2eq/kg, which is significantly greater than 3.5 kg CO2eq/kg of pea isolate.

– Soy and other raw materials have negative environmental impacts: amount of land use, long processing, and significant amount of waste generated after processing.

– Impact on climate change by plant-based protein crops shows that the environmental impact of protein isolates is greater than that of protein concentrates. One of the reasons for this is that the production of isolates from chickpeas, rapeseed and soy requires a higher crop input than for the yellow pea. The drying process for the isolates of these crops needs a higher energy input than for protein concentrates. The chickpea concentrates and isolates have the greatest environmental impact, which is due primarily to the relatively low yield per hectare, while yellow pea has a lesser impact.

– Important to know that ‘hidden’ soy mainly hides in meat and dairy products, and so a good step to take is to consume less and consume better. Reducing consumption of meat, eggs and dairy products in favour of vegetable proteins like pulses, peas and other green vegetables can lessen the demand for soy and can also help us get closer to a healthier and more sustainable diet.

– From the environmental point of view it’s good to avoid soy since mass production of soy has received fierce criticism for its role in the deforestation of South America. However, soy consumption is still better than eating meat.

– No modern slavery since the ingredients like tomato paste and vegetables come from EU and the workers are treated fairly and receive a fair wage.

– Less food waste! Long shelf life of Fish Peas helps to avoid food waste at the side of consumers and write offs on the side of retailers. Vegan products have a tendency of short shelf life.

– Worldwide governments are suggesting to moderate meat consumption and consumer more plant-based foods with a high nutritional quality, both red and white enjoy other sources of proteins such as peas, beans and nuts9 due to the health and sustainability concerns.

– Fish Peas is hypoallergenic product.

– Soybeans have a negative impact to health: estrogen-mimicking effects (Soy isoflavones are often thought to mimic the female reproductive hormone estrogen), antinutrients (Soybeans contain compounds that may lower the body’s ability to absorb the vitamins and minerals they contain), digestive issues, may block protein digestion.

– Reasons to choose yellow peas protein: rich in branched chain amino acids, digests easily, high in iron, may help lower cholesterol.