Plant proteins e.g. pea, rice can easily be used in meat, stews, pies without too much difficulty but are challenging to use in ice cream manufacture particularly at >3% protein. Off-notes, gritty texture and mouthfeel are the major issues. These increase as protein level increases.

I would appreciate hearing from anyone who can recommend a manufacturer that can supply suitable products. Soya is not an option. Thanks in advance for your help.