About the Product
HSN's EssentialSeries Isolated Pea Protein 2.0 is a powdered food preparation based on 100% plant-derived pea protein isolate (Pisum sativum), with up to 84g of protein per 100g of product and a complete amino acid profile that includes all essential and branched-chain amino acids (BCAAs). It is produced from selected yellow and green peas with an exceptionally high protein content (20 to 25%), processed by isolation to concentrate the protein fraction until it reaches isolate purity. HSN conducts protein content and amino acid profile analyses by an independent ENAC/DANAK certified laboratory, ensuring the veracity declared on the label. Available in over 10 flavors (Chocolate, Chocolate and Hazelnut, Strawberry, Vanilla, Speculoos, Salted Caramel, Coffee Frappé, Tropical Mango, Apple Strudel, and others) and in a natural unflavored version. Lactose-free, gluten-free, soy-free, GMO-free. Suitable for vegan and vegetarian diets.
Benefits
84g of protein per 100g: high protein concentration isolate comparable to whey: The isolation process of pea protein separates the protein fraction from the plant matrix (fiber, starch, lipids), concentrating the protein to ~84% by weight of the final product. This concentration is comparable to that of a whey protein concentrate (70-80%) and slightly lower than a whey isolate (90%), but much higher than whole peas (~25% protein). Each 30g serving provides approximately 25g of high biological value protein. HSN's declaration is verified by independent ENAC/DANAK certified laboratory analysis, ensuring that the declared protein content matches the actual product content.
Complete amino acid profile, with all essential and relevant BCAAs: Pea protein has an amino acid profile that includes all 9 essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine) and all conditionally essential amino acids. The amino acids most relevant for muscle synthesis are present in significant amounts: Leucine (the most important amino acid for activating the mTOR pathway for muscle protein synthesis) is present in ~7% of the amino acid profile, Lysine (~6%), Arginine (~7%), and total BCAAs account for ~17-18% of the profile. The only limiting amino acid in pea protein compared to whey is Methionine (present in lower concentration), which can be supplemented by combining it with Brown Rice (concentrated brown rice protein), whose profile precisely complements pea's relative methionine deficiency.
Babault et al. (2015) study: pea protein comparable to whey for muscle hypertrophy: The randomized double-blind clinical trial by Babault et al. (2015), published in the Journal of the International Society of Sports Nutrition, is the reference study for pea protein. With 161 young men undergoing resistance training for 12 weeks, the study documented that supplementation with pea protein (25g/day) produced biceps thickness gains (assessed by ultrasound) statistically comparable to the whey group and significantly superior to placebo, establishing that isolated pea protein is a high-quality plant protein source for supporting muscle hypertrophy.
100% plant-based: lactose-free, gluten-free, soy-free, GMO-free: Pea protein is one of the most suitable plant proteins for people with multiple food intolerances. Unlike soy protein (which can be allergenic and is often GMO), wheat protein (with gluten), and dairy proteins (with lactose and casein), pea protein is free from all these common allergens. It is naturally lactose-free and gluten-free, and HSN's raw material is produced without the use of genetically modified organisms. This combination makes it the protein of choice for vegans, vegetarians, lactose-intolerant individuals, coeliacs, and people with cow's milk protein allergy.
High digestibility and superior gastrointestinal tolerance to whole legume proteins: The digestibility of isolated pea protein is much higher than that of whole peas, given that the isolation process removes most of the fiber and antinutrients (phytates, protease inhibitors, lectins, saponins) present in the whole legume that reduce digestibility and cause gastrointestinal discomfort. The PDCAAS (Protein Digestibility Corrected Amino Acid Score) of isolated pea protein is close to 0.89 to 0.98 (0 to 1 scale), comparable to whole egg (1.0) and superior to isolated soy (0.92 to 0.99), making it one of the most digestible and biologically valuable plant proteins available.
Culinary versatility: use in shakes, but also in recipes: Isolated pea protein has rheological properties (texture, behavior in water) that make it more versatile than whey for culinary use. It has good heat stability (it does not denature as easily as whey), which allows it to be incorporated into baking recipes (bread, pizza dough, pancakes, muffins, crepes) without significant loss of nutritional value. The Natural (unflavored) version is especially suitable for culinary use as it does not add unwanted flavors to preparations.
Uses
Recommended dose: Mix 1 scoop of 70 ml (approximately 30 g) in 150-250 ml of water, skimmed milk, or plant-based drink. Adjust the liquid volume according to the desired creaminess and texture. The protein can be consumed at any time of the day, being especially convenient as a protein-rich intermediate meal, or during the peri-workout period (before or after exercise).
Combination with rice protein: For a complete aminogram with an amino acid profile comparable to animal protein, combine pea protein with brown rice protein in an approximate 50:50 ratio, compensating for the lower methionine concentration in pea with the higher methionine concentration in rice.
