Faba bean protein: vegan protein without the usual allergens
The allergen problem with most plant proteins
The two dominant plant proteins are soy and pea. Soy is one of the 14 major allergens listed under UK food law. Pea protein is not a listed allergen, but it belongs to the legume family and a number of people who react to peanuts or soya choose to avoid it as a precaution. Both are also often processed in facilities handling gluten-containing grains.
That leaves a short list for anyone who is vegan and also needs to avoid soya, dairy, gluten or nuts. Faba bean protein — also written fava bean protein — is one of the few isolates that sits outside those common problem categories. It contains no soya, no gluten, no dairy and no nuts.
Always check the label if you have a diagnosed allergy. Our faba bean protein isolate is produced without soya, gluten, dairy or nuts, and the full allergen declaration is on the product page.
87.6g of protein per 100g
This is an isolate, not a concentrate. The difference matters: concentrates typically land at 60–70g of protein per 100g; isolates are further processed to remove more of the carbohydrate and fat, which is how faba bean isolate reaches 87.6g per 100g.
Typical pea isolates run at 80–85g per 100g. At 87.6g, faba bean isolate is at least comparable and often ahead. A standard two-scoop serving of around 30g delivers roughly 26g of protein.
The 1kg bag gives around 33 servings at that dose.
What protein is authorised to say
There are three authorised claims for protein under UK food law. We state them in the exact wording the law requires.
Protein contributes to a growth in muscle mass.
Protein contributes to the maintenance of muscle mass.
Protein contributes to the maintenance of normal bones.
These claims apply when the product qualifies as a source of protein — meaning at least 12% of its energy comes from protein. At 87.6g per 100g, this product meets that threshold comfortably.
| Claim | Condition |
|---|---|
| Protein contributes to a growth in muscle mass | Product must provide at least 12% of energy from protein (source of protein) |
| Protein contributes to the maintenance of muscle mass | Product must provide at least 12% of energy from protein (source of protein) |
| Protein contributes to the maintenance of normal bones | Product must provide at least 12% of energy from protein (source of protein) |
Taste: the objection that does not apply here
Pea protein has a reputation for an earthy, beany aftertaste that a lot of people find hard to mask even with flavouring. It is one of the most common reasons people stop using it.
Faba bean isolate does not have that flavour. The taste is genuinely neutral — not neutral-with-caveats, but the kind of neutral that disappears into water, juice or a smoothie without leaving anything behind. It also works in baking in a way that whey does not: whey can turn rubbery at high temperatures; faba bean holds its texture.
Mixing: use more liquid than you would with whey
Faba bean isolate is thicker than whey once mixed. Use at least 200ml of liquid per 30g serving — more if you prefer a thinner consistency. A blender gives the cleanest result, but a shaker bottle works if you add the liquid first.
The most common issue is using the same liquid volume as whey and ending up with something claggy. The fix is straightforward: more liquid, not less powder.
Hot liquid is fine. Cold liquid is fine. It works in porridge, smoothies, baked goods and savoury cooking without any off-flavour.
The crop itself
Faba beans — Vicia faba, also called fava beans — are a nitrogen-fixing legume. They take nitrogen from the air and fix it into the soil, which means the crop requires little or no synthetic nitrogen fertiliser. Farmers often grow faba beans as a break crop specifically to reduce fertiliser use in the following season.
This is not a marketing claim about the finished product. It is a straightforward fact about how the crop grows. For anyone weighing up plant proteins partly on environmental grounds, it is a relevant difference from crops that depend heavily on nitrogen inputs.
Cost per gram of protein
The figure that matters when comparing protein powders is not the price per kilogram — it is the price per gram of protein delivered.
At 87.6g of protein per 100g, a 1kg bag contains 876g of protein. Divide the price by 876 and you have the cost per gram. At around 33 servings per bag, each 30g serving delivers roughly 26g of protein.
Most premium plant proteins sit at 80–85g per 100g. The higher protein density here means you are buying less non-protein material per pound spent.
Work out the cost per gram of protein
Shop faba bean protein — 1kg, 87.6% protein, no soya, gluten, nuts or dairy
Do not exceed the recommended daily dose. Food supplements are not a substitute for a varied and balanced diet and a healthy lifestyle.