Sprouted Plant Protein Blend

This is a germination-first plant protein rather than a conventional isolate blend. Cleaned seed is steeped and allowed to sprout under controlled temperature and time before it is dried, milled and protein-enriched, so the finished powder carries the compositional shifts that germination produces in the seed. The standard build uses sprouted brown rice (Oryza sativa) protein as the base, sprouted legume protein from mung bean (Vigna radiata) or lentil (Lens culinaris) for lysine, and sprouted pseudocereals and seeds - quinoa (Chenopodium quinoa), amaranth (Amaranthus spp.), proso millet (Panicum miliaceum) and chia (Salvia hispanica) - for profile breadth and clean-label ingredient decks. It is standardised to 70% protein, with 60% whole-sprout and 80% high-protein builds available. Germination is a measurable change in composition, not a marketing device. In published work, sprouting raised total amino acids in quinoa by 7.43% in yellow and 14.36% in red varieties, with significant increases in lysine, phenylalanine, threonine and tyrosine. Germinated brown rice has been reported with gamma-aminobutyric acid up 53.43%, free phenolic acids up 21.71% and bound phenolic acids up 7.14% against ungerminated material. Steeping also activates endogenous phytase: brown rice soaked for 36 hours showed significantly higher phytase activity and significantly lower phytic acid at 50 °C than at 30 °C, and dietary fibre rose 6.1-13.6% with sprouting time and temperature across varieties. Sprouted legumes have likewise been recorded with higher crude protein, higher amino acids, higher phytase and lower phytate. These are composition statements only, made about the raw material and not about any effect in the body. Commercially the blend sits in organic and whole-food positioned ranges where the label wants sprouted, not isolated. It is vegan, free of milk, egg, fish, crustacean, soy and nut input, and gluten-free in the standard rice, legume, quinoa, amaranth, millet and chia build - a sprouted wheat, barley or rye version is possible on request but then becomes a gluten-containing product and must be declared as such. Because germination is a warm wet step, microbiological control is the critical quality parameter and every lot is released against Salmonella, E. coli, Enterobacteriaceae and total plate count limits, alongside heavy metal testing appropriate to rice-based material.