There’s never been a better time to have a plant-based diet. With new dairy and meat alternatives popping up daily, it’s easier than ever to enjoy a lifestyle that relies on plants for fuel. However, plant-based protein– specifically pea protein–has historically been tricky, and as far as Christine Lewington, founder of PIP International , is concerned, it’s not difficult to see why.

“Why is pea protein not the king of everything? It is easy, it is because it simply does not taste good. If you’ve ever tasted pea protein, it often presents a bitter and unpleasant lingering aftertaste,” Lewington says. “If you could solve the taste, the color, the gritty feel , and the smell, then you would unlock the true potential of pea protein.”

Not one to back down from a challenge; that is precisely what Lewington did. PIP International , helmed by Lewington, has cracked the code that others could not. The company has developed a pea-based protein with zero taste and no color , and with this innovation, PIP is poised to revolutionize the world single-handedly. Though it may initially sound like a lofty prediction, Lewington recognized a persistent global issue, and with pea protein, she’s ready to solve it.

“There is a global protein crisis created from the growing population. This critical need for more protein has created a drive for increased plant-based protein options. Plant proteins have a much lower environmental impact at center stage than animal-based proteins . Yellow pea is the best option considering its nutritional properties, high protein content, regenerative soil characteristics , and low cost abundant global supply. It’s the only plant protein option that is considered to be amino acid complete,” she explains. “PIP’s pea protein has no taste, neutral in color , and maintains high functionality. This means you can use it to formulate almost any recipe without the bitter taste and yellow color currently expected. PIP is focusing on applying it to dairy alternatives.”

To date, PIP International’s product has received the support of the Canadian government and has also caught the Korean government’s attention. Supported by grant funding, investors , and the founder, PIP has received $7M in purchase orders in less than 12 months, a staggering yet promising figure. PIP transformed from a mere PowerPoint presentation to a fully commissioned $30M pilot facility in that short time. For PIP International, the proof is in the product.

“When we pull our proteins out of our peas, they resemble more like ping pong balls. They are spherical, smooth , and a nice light color. Other processes deliver a protein that resembles more like a smashed-up golf ball. Every dent, every mark , and grass stain is respective of the damage to the taste, color, and functionality of many pea proteins in the market today. When we deliver our pea protein isolate ingredient to food manufacturers and product developers, they are surprised to get a near-natural state of plant protein to work with.”

Lewington has secured over 350,000 acres of yellow pea crop, ensuring the company will have the growing capacity to deliver enough raw peas to process the growing demand. Even more impressive is that PIP International uses 30% less water during the production process than competitors, and the company is headed towards being net zero when it comes to all its natural resource demands.

“We’ve incorporated over a dozen cross-industry innovations,” Lewington says. “We have strategically combined 17 sustainability technologies in our facility to bring to the industry a new methodology for processing.” It’s those cutting-edge trade secrets that have attracted investors from around the world as the demand for plant-based products continues to increase steadily.

Beyond being a plant-based, sustainable protein source, the real power of PIP International’s pea protein lies in its affordability. Where other plant-based protein products can be cost-prohibitive, Lewington has found a way to make pea protein accessible and affordable to a much greater demographic.

“We have an affordability advantage by using innovations and leading process methods across different industries. Because we are able to reduce our natural resources to extract the protein, we’ve driven down the cost and are targeting to be half of what our competitors are,” Lewington says. “We have a premium product, but not at a premium price.”

Perhaps as important of a resource as PIP International’s yellow peas are Lewington herself, whose vision for a more sustainable, affordable, and better-tasting protein product has been the company’s guiding light. Instead of putting her spin on a tried-and-true familiar product, Lewington found a solution to a problem that had previously stumped everyone who came before her.

While big-name brands have been incorporating plant-based proteins into their products for years, Lewington is open about admitting that many products leave much to be desired as far as taste is concerned. Unsurprisingly, she’s already ahead of the curve.

“Consumers demand that things taste better and show it by not buying a product a second time. Companies know that plant-based products need to taste better, and several now know that the solution is finally available. This will be a game changer for them and the industry as a whole,” Lewington says.

If Christine Lewington’s track record tells us anything, there’s no doubt she’s right.