Glanbia Nutritionals introduces HarvestPro™, a new line of vegan plant proteins. Derived from ancient grains, flax and chia, the HarvestPro line includes protein crisps and protein powders, which can be incorporated into a wide range of applications, including beverages, bars, baked goods and gluten-free foods. 


HarvestPro crisps deliver a high source of protein with levels ranging between 50% and 60% and they represent a great-tasting, gluten-free alternative to soy equivalents. The current portfolio includes a quinoa/chia/sorghum crisp, a chia/amaranth crisp and an organic quinoa/flax crisp. These crisps can enhance the flavor, texture and nutritional profile of bars, clusters and cereals. Plus, the product enables on-pack labeling of “ancient grains,” which tap into the increasingly popular trend.

Renowned for its expertise in science-led nutritional ingredients, Glanbia also has drawn on its long experience in proteins and grains to offer a new range of plant protein powders.

HarvestPro Chia Protein 30 is a chia protein concentrate containing 30% vegetarian protein. Hormone free and allergen free, it also offers a high level of calcium and 42% fiber content. HarvestPro Flax Protein 35 is a flax protein concentrate that provides 35% vegetarian protein, 32% fiber and delivers a protein digestibility corrected amino acid score (PDCAAS) of 0.58, comparable to oats which are valued at 0.57. Both plant protein powders contain ALA omega-3, deliver a clean flavor profile and are ideal for beverage, bar and bakery applications. All-natural, GMO-free and gluten-free, the ingredients are heat treated using Glanbia’s MicroSure™ Plus 5-log validated process to ensure exceptional food safety, stability and consistency.

“With new product introductions incorporating ancient grains on an upward trajectory, it is clear that consumers are seeking these ingredients and their inherent benefits in their diet. We’re excited to be leading the way in the development and diversification of plant protein sources with ancient grains, flax and chia,” says Linda Wilson, Glanbia Nutritionals director of business development. “These protein crisps and powders offer numerous advantages to manufacturers and consumers alike, such as a strong nutritional profile, and valuable gluten-free and ancient grain positionings. With great application versatility, they offer abundant opportunity in today’s growing market.”

— Glanbia Nutritionals, a division of Glanbia plc,