Sourcing certified mung bean protein at scale is simple with Nutrada. We connect you with trusted producers who deliver bulk ingredients for sports nutrition, plant-based foods, and ready-to-drink formulas. Clean taste, good dispersibility, and a solid amino acid profile make mung bean protein a practical choice for formulation teams.
Mung bean protein comes from Vigna radiata. Manufacturers typically dehull and mill the beans, then separate starch and fiber to concentrate the protein. Two common routes are used. Dry fractionation yields concentrates by air-classifying fine flour. Wet extraction produces higher-purity isolates by solubilizing the protein and then precipitating or filtering it before drying. The result is a light beige powder with neutral flavor, good water binding, and foaming properties that suit shakes, bars, bakery, and plant-based dairy or meat alternatives.
You will usually encounter three commercial options:
Particle size, solubility, and flavor are often customized for application needs, so ask suppliers for spec sheets and trial samples.
Mung bean is a short-cycle crop. In South and Southeast Asia it is commonly planted after the monsoon as a rotation crop, with additional spring or summer windows in some regions. In northern China and parts of Central Asia it is harvested late summer to early autumn. Because growing seasons are staggered across regions, manufacturers can secure year-round supply through coordinated contracts and inventory.
Global mung bean supply is anchored in Asia, with meaningful production and trade in several countries.
India, Thailand, and Australia also contribute to global availability through regional production and export programs.
Three dynamics are shaping demand. First, formulators are seeking allergen-friendly proteins with neutral flavor for beverages and high-protein snacks. Second, plant-based meat and dairy brands are testing mung bean protein for its functional gelling and foaming in eggs, yogurts, and desserts. Third, sustainability teams value legumes for nitrogen fixation in rotation systems, which supports soil health and input efficiency. Many brands blend mung bean with rice, faba, or pumpkin protein to balance taste and amino acid targets.
Through Nutrada you can compare certified manufacturers and request samples from partners that match your spec. Typical packing is food-grade 20 to 25 kilogram bags, palletized for export. Suppliers offer concentrates, isolates, and hydrolysates with tight controls on microbiology, moisture, and particle size for consistent processing.
For industrial runs, bulk shipments are commonly 500 to 1000 kilograms per pallet in 20 to 25 kilogram bags. Store sealed bags in a cool and dry area to maintain quality for 18 to 24 months, according to the supplier’s stability data and HACCP plan.
If you are building a consumer line, partners can fill 250 gram, 500 gram, and 1 kilogram pouches or canisters with your artwork. Services often include flavor development, sweetener systems, and compliance checks for target markets.
Organic options follow EU Organic or USDA Organic standards from certified farms and audited processors. These SKUs support clean label projects and premium product positioning.
Browse verified protein suppliers on Nutrada to compare specs, certifications, lead times, and MOQs. Shortlist producers, request technical sheets, and move to sampling with confidence via our ingredient marketplace.
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