How do we make NGX Protein?
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How do we make NGX Protein?

NGX Protein is made by combining pea protein powder and brown rice protein isolate powder – two popular plant-based protein supplements that together create a ‘complete’ protein source.

In this blog, we will explore how these protein powders are made and combined into NGX Protein. 

Pea Protein Powder 

The process of making pea protein powder involves several steps, starting with the sourcing and harvesting of the peas. Yellow split peas are typically grown in Canada, France, and the United States, and are harvested in Autumn when they are fully mature. The peas we use in NGX protein are grown in France.  

After the peas are harvested, they are cleaned and processed to remove any dirt or debris. The peas are then dried to reduce their moisture content and increase their shelf life. Once the peas are dry, they are ground into a fine powder. 

The next step in the process is to extract the protein from the pea powder. We mix the pea protein powder with water, then protein is separated from the other components of the powder using a centrifuge. 

The final product is a high-quality, low-fat, and low-carbohydrate protein powder that contains all the amino acids the body needs. It is also hypoallergenic and easily digestible, making it ideal for people who experience bloating or digestive issues with other protein sources.


Brown Rice Protein Isolate Powder 

The process of creating brown rice protein isolate begins with harvesting the brown rice and removing the outer hull. The brown rice is then milled into a fine powder, which is commonly referred to as brown rice flour. This flour can be used in a variety of ways, but to create brown rice protein isolate, it must go through further processing. 

The first step in creating brown rice protein isolate is to mix the brown rice flour with water and an enzyme. The enzyme breaks down the protein in the brown rice into smaller peptides and amino acids, which can be easily separated from the carbohydrates and fats. This mixture is then heated and pressurised to further break down the protein and separate it from the carbohydrates and fats. 

After this step, the protein is separated from the liquid mixture and is then washed and filtered to remove any remaining impurities. It is then dried into its powder form, resulting in a protein powder that is around 80% protein, with very little carbohydrate or fat content. 

Combining pea and brown rice powders to make NGX Protein 

Once we have the raw pea protein powder and brown rice protein isolate powder, we combine them to make NGX Protein – a ‘complete’ protein made from complementary sources that contains all the amino acids the body needs.  

We then infuse NGX Protein into our personalised nutrition products, NGX BodyFuel, BodyFuel Pro and PowerPack which deliver excellent benefits for building or maintaining muscle, improving muscle performance, boosting recovery or losing weight. 


Mendez, K. M., Kahlon, T. S., & Chiu, M. M. (2015). A review of the nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus caudatus L.). Compr Rev Food Sci Food Saf, 14(6), 507-521. 

Yang, L., Kadowaki, M., & Yokoyama, S. (2016). Effects of brown rice protein on body composition and the metabolic parameters of overweight adults: a randomized controlled trial. Food & Nutrition Research, 60(1), 32613. 

Capraro, J., Magnin, A., Gouranton, E., Yven, C., Merlier, F., Oiry, C., ... & Derlinden, E. (2014). The characteristics of pea protein powder. Agro Food Industry Hi Tech, 25(6), 22-25. doi: 10.1016/B978-0-08-100596-5.22535-5 

Krishnan, H. B., & Kim, W. S. (2014). Pea protein: A novel protein source with functional properties. In Food proteins and peptides: Chemistry, functionality interactions, and commercialization (pp. 257-277). CRC Press. doi: 10.1201/b17286-15 

Routray, W., & Orsat, V. (2011). Microwave-assisted alkaline extraction of protein from defatted canola meal. Food and Bioprocess Technology, 4(8), 1342-1350. doi: 10.1007/s11947-009-0194-6 

Tavakoli, H. R., & Mousavi, S. M. (2014). Recent advances in isolation and extraction of plant protein. In Food industry (pp. 127-154). InTech. doi: 10.5772/58336 

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