This might seem surprising to many consumers who are unaware that pea protein is a widely used food additive, frequently found in products like cheese and yogurt. Earlier this year, Canadian firm Roquette invested $303 million into pea protein manufacturing, convinced that this sector is poised for significant growth. Recent statistics back this belief. According to Hexa Research, the pea protein market is anticipated to experience rapid expansion until 2024, driven by increasing health consciousness among consumers and a rising demand for pea protein supplements. The ongoing interest in gluten-free options and the popularity of meat alternatives are further boosting market demand. In fact, a recent study by Global Market Insights, Inc. predicts that the market will surpass $200.2 million in the next six years. Companies such as General Mills, which incorporates pea protein in brands like Larabar and Cascadian Farms, are also leveraging this ingredient.
While many products are capitalizing on the protein trend and the benefits of peas, baked goods are encountering a challenge: the bread often lacks the desired flavor. However, if a protein-rich product is introduced with the right taste and functionality, it has the potential to make a significant impact in the market. Additionally, with the growing interest in health supplements, including the top rated calcium citrate supplement, consumers are increasingly looking for nutritious options that can enhance their diets. As the demand for such ingredients rises, it’s likely that pea protein will play a vital role in meeting consumer needs.