Hemp protein is a product obtained from the grains of the Cannabis Sativa plant, Finola variety. Hemp has lower concentrations of THC and may have higher concentrations of cannabidiol (CBD), which decreases or eliminates its psychoactive effects.
The seeds are mechanically pressed for oil extraction, and the by-product of this process is applied to the production of goods rich in protein.
Hemp protein is a fine, grey-light green powder, with a characteristic smell and a nutty taste.
Non-GMO produced in the EU. Mesh size of product 200 μm.
Hemp protein is widely used in sports nutrition including protein-enhanced bars, granola mixes, cereals, nuts, shake premixes, smoothies, and a variety of beverages. It is also applied to goods that bolster cardiovascular health. Other food products with hemp protein include butter, pasta, bakery and confectionery products, ice-cream, or even infant formula. Not suitable for baby food.
In personal-care products, hemp protein is popular in hair-care cosmetics.
A lesser-known usage still in the study is the production of bioactive peptides from hemp protein.
Hemp protein is rich in fiber, full of good fats, and vegan. It is also hypo-allergic, thus compliant with lactose-, gluten-, and soy-free diet. The product contains fatty acids, notably omega 3, 6 and 9. Hemp protein is characterized by higher levels of arginine – almost 12% compared to an average 7% in other proteins derived from wheat, rice, or soy.
It has higher digestibility than soy due to both soluble and insoluble fiber – between 90 and 98%. Hemp protein also steadily increases energy levels over a long period of time.
It has a range of technical properties such as foaming, emulsifying, gelling, oil-binding, and film-forming. In bakery, apart from increasing the nutritional value of the product, hemp flour can decrease the proofing and baking time of the dough, while increasing the volume.
An important aspect in industrial production is hemp protein’s resistance from thermal denaturation.
Protein – 48-50%
Arginine – 12%
Albumin – 25%
Hemp protein conventional can be stored between 12 and 24 months in a dry warehouse without access to light.
15 kg bags.
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