as wheat, barley and other seeds are removed, as these products contain gluten. If not removed, it would affect its classification as a gluten-free product. The splitting process: Following cleaning, the pea is split and "dehulled" using a dehuller. The dehullers are a device that splits the pea seed and extracts the part of the whole seed which is the hull. Further processing: Following the splitting process, the split peas are further processed either into starch, protein, and flour fractions. Pea protein can be produced using two methods: The wet fractionation method; and The dry fractionation method. Wet fractionation method The wet fractionation method is used to produce pea protein isolates. Pea protein isolates generally contain a higher concentration of protein than pea protein concentrates. It involves the extraction of the protein at an alkaline pH. An alkaline pH is usually between pH 9.5-10.5. During the extraction of the protein, it is dispersed in water so that other components of the pea, such as carbohydrates, are also extracted via ultrafiltration or iso-electric precipitation. Isoelectric precipitation is where the dissolved proteins are precipitated out of the aqueous phase and separated in a decanter. This stage occurs at a pH of 4.0-5.0. The protein is separated from the by-products in a hydroclone. The precipitated protein (curd) is separated from the supernatant (whey) by filtration or centrifugation. The curd must be washed in order to remove residues of whey solubles. Subsequently, the pH is neutralised and readjusted to 7, and a dry protein isolate is obtained with a final mechanical drying step, called spray-drying. Dry fractionation method The dry fractionation method is used to produce pea protein concentrates. It involves dry milling technology; a traditional mechanical process used to reduce the particle size of split or whole peas into coarse or fine flours. The outer shell of the pea is first dehulled, which is then milled via impact or jet milling to produce a flour. This process relies on differential particle size and density within the milled flour. Once milled, air classification is used, to separate the smaller protein-rich fragments from larger starch-rich granules or fibre-rich particles. During this process, an air flow fluidizes the milled flour in a separation chamber. A classifier wheel submerged in the bed selects the small particles and allows these to form the fine fraction. Larger particles are rejected by the classifier wheel, leave the chamber at the