Meat analogues from pea proteins: allergens and what’s inside

Which allergens are in meat analogues from pea proteins?

Of 69 packs of meat analogues from pea proteins whose ingredient list Open Food Facts reads in full, 35% list gluten, 14% list soy, 6% list celery and 3% list mustard. Another 39% carry a “may contain” line for soy, 32% for gluten and 20% for mustard. Recipes differ from pack to pack, so the label in your hand is the one that counts.

Not for you when most of these packs list the allergen, Heads up when fewer do or only a “may contain” line names it. In the app, a profile gets Not for you on a pack that lists the allergen and Heads up on one whose “may contain” line names it: it reads the pack in your hand, not these counts.

Read the gluten guide

What are meat analogues from pea proteins usually made of?

The ingredients most packs of meat analogues from pea proteins list, with the share of packs that list each: water (86%), pea protein (84%), salt (81%) and rapeseed oil (61%).

• Water86%
• Pea protein84%
• Salt81%
• Rapeseed oil61%
• Vegetable fiber49%
• Onion-family vegetable39%
• Vinegar35%
• Taproot vegetable30%
• Onion29%
• Pea fiber29%
• Garlic28%
• Sunflower oil26%

Packs in Open Food Facts, by country of sale: France 22 · Germany 19 · Poland 16 · Czech Republic 7.

Counted on 13 October 2026 from the Open Food Facts product database, which volunteers fill from real packs: it shows what these packs list, not every recipe for meat analogues from pea proteins.

Calories and nutrients

Not shown here. Open Food Facts records calories and nutrients per 100 g or per 100 ml without saying which, so a figure for all these packs together could mislead. The pack you buy prints its own, and that is the figure to log.

What kind of food are meat analogues from pea proteins?

In the Open Food Facts categories, meat analogues from pea proteins are one of the meat analogues.

What else are meat analogues from pea proteins called?

French

Substituts de viande à partir de protéines de pois

Polish

Zastępniki mięsa z białka grochu, Alternatywy dla mięsa z białka grochu

Sources

Every share is counted over the packs whose ingredient list Open Food Facts reads in full. A pack lists an allergen when Open Food Facts’ allergen field names it, or when one of its ingredients stands for it by the same two-of-three checks as the ingredient dictionary (tahini is sesame, a cheese is milk). A “may contain” line counts only for an allergen the pack does not list.

1. Open Food Facts: product database, 4,535,553 products, read 13 October 2026, ODbL
2. Open Food Facts: categories and ingredients taxonomies (names, kinds, allergens), ODbL
3. Open Food Facts: Meat analogues from pea proteins

Contains information from Open Food Facts, which is made available here under the Open Database License (ODbL). Read the licence · Download this guide’s data · How we check