PIP International uncovers role of water in plant protein quality

PIP International has unveiled a new approach to plant protein processing that it says resolves one of the industry's most persistent quality issues – not by changing the crop, but by changing the water.

According to Christine Lewington, CEO of the Alberta-based company, early batches of yellow pea protein produced under conventional methods were marred by an undesirable bitterness and gritty texture. “Everyone told us, ‘That’s just how peas taste,’” said Lewington. But one scientist on her team proposed a different explanation: the problem wasn't the peas, but the water used in processing them.

The idea prompted a fundamental rethink of PIP’s manufacturing system, leading to a re-examination of how water treatment affects food processing at the molecular level.

“Most people think water is just water,” Lewington said. “But in food processing, that's a dangerous assumption.”

She explained that industrial facilities typically use chemically treated water that has been stripped of its natural minerals and structure – what she describes as effectively “dead” water. In contrast, natural spring water – which flows over rocks, absorbs minerals, and is exposed to sunlight – retains properties that, she says, are vital to food texture and flavor.

To address the issue, PIP International redesigned its water treatment process. Rather than relying solely on conventional filtration and purification systems, the company implemented a proprietary method that includes exposing water to sunlight in glass, flowing it in spiral patterns to simulate natural movement, and reintroducing specific minerals that are typically removed in standard processing.

The results, according to Lewington, were immediate. The bitterness that previously characterized their yellow pea protein disappeared, and the texture changed dramatically from gritty to smooth.

“Our proteins blended, cooked, and tasted better – every time,” said Lewington. “This wasn’t marketing spin. It was measurable, repeatable science.”

The changes caught the attention of food manufacturers, who conducted their own tests on the company’s protein ingredients. According to Lewington, feedback from these evaluations consistently highlighted the improvements in taste and functionality.

The insights are rooted in long-standing food traditions. “Ancient food cultures knew it 6,000 years ago: Water isn’t just an ingredient. It’s the foundation of food quality,” she said.

PIP International is currently producing yellow pea protein for a range of applications, including food, beverage, and dairy alternatives. Its production process, backed by patents, is vertically integrated to support traceability and sustainability. According to the company, its operations align with broader agricultural goals in Canada, supporting local farmers and aiming to reduce the environmental footprint of protein production.

The company did not disclose the exact nature of the technology used in its water reconditioning system but emphasized its commitment to science-backed development and functional ingredient performance.

PIP International is headquartered in Lethbridge, Alberta, and is among a number of Canadian companies working to advance the quality and scalability of plant-based proteins. While much of the innovation in the sector has focused on breeding new varieties of legumes or altering processing conditions such as pH and temperature, PIP’s focus on water treatment stands out as a different approach.

“By focusing on this overlooked element, we solved the taste and texture issues that, so far, had held plant protein back,” Lewington said.

PIP International’s website includes additional information about its products, process, and production goals. The company says its approach provides food manufacturers with a neutral-tasting, high-functionality protein ingredient that meets growing consumer demand for clean-label, plant-based options.