Alternative proteins derived from algae and insects are gaining significant attention, but until their costs decrease and their appeal increases, many manufacturers are urging consumers to embrace peas. Pea protein, extracted from dried and ground yellow split peas, is increasingly featured in a wide array of products, including sports supplements, smoothies, protein bars, meat alternatives, and yogurt. For instance, General Mills incorporates it in its Lärabar and Cascadian Farms lines, while the UK bakery giant Warburton’s has recently added pea protein to its sliced bread offerings. Additionally, pea “milk” is now available for purchase. Beyond Meat has created a vegetarian burger made with pea protein that mimics the look, sizzle, and even the bleeding aspect of a beef burger, thanks to beetroot juice. Even traditional meat companies are taking notice, with Tyson Foods, the largest meat producer in the U.S., acquiring a 5% stake in Beyond Meat. In fact, some meat products are now being enhanced with pea protein to reduce fat content and improve texture.
Consumers are drawn to pea protein because it is non-allergenic, non-GMO, and environmentally friendly, especially when compared to other common protein sources like soy and whey. While whey protein remains the most widely used fortification product, an increasing number of consumers are exploring plant-based protein options for their health and environmental benefits. The health advantages of pea protein are extensive: it is cholesterol-free, aids in satiety and blood pressure management, and helps lower triglycerides and cholesterol levels. For elderly or ill individuals, pea protein is easier to digest than animal-derived proteins. Research from major pea protein supplier Roquette indicates that it is just as effective as whey for promoting muscle mass gains during weight training.
This growing interest translates into a robust market. According to Mintel, the number of new products containing pea protein surged by 195% from 2013 to 2016. Roquette is betting heavily on this rising demand, recently announcing a CA$400 million ($321 million) investment to construct the world’s largest pea protein factory in Manitoba, Canada, along with an additional €40 million ($47 million) for its processing facility in France. By 2019, the company anticipates that these two sites will have a combined capacity of 250,000 tons per year, positioning them at the center of the global pea protein market, particularly in North America and Europe, where Canada contributes 30% of the world’s pea protein supply.
Pascal Leroy, vice president of Roquette’s pea and new proteins division, shared with Food Dive that the company began producing pea protein about ten years ago to enhance the texture and yield of meat and fish products. Currently, its largest market consists of specialty nutrition sectors, including sports nutrition, clinical applications, and weight management, though other categories are also experiencing strong growth. “Dairy-free and meat-free applications are really booming these days,” he noted, reflecting the trend among vegetarians and flexitarians, with 25% of the U.S. population identifying as flexitarian, which is driving market expansion.
Roquette has particularly noted a spike in demand for protein-fortified products, as meat substitute options rapidly gain traction among consumers interested in vegetarian diets. Part of the appeal of peas lies in the claims that food companies can make on their packaging, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy and whey, pea protein is not classified as a major allergen, allowing products containing it to make low/no/reduced allergen claims. Manufacturers typically utilize three primary types of pea protein: concentrates, isolates, and textured. Pea protein isolates, being a more refined version of concentrates, offer a higher protein content and are used to reduce fat in meat products. They are also employed in baked goods and noodles to enhance texture and are found in functional foods and beverages. Textured pea protein has a neutral taste and fibrous texture, making it ideal for vegetarian meat substitutes and as a meat extender.
Sustainability is another major selling point for pea protein as a meat alternative. Leroy emphasizes that “customers are increasingly educated about sustainable options and health. Pea proteins offer numerous advantages to farmers, customers, and consumers alike.” Peas are excellent for crop rotation, require no nitrogen fertilizers, and need less irrigation, contributing to overall sustainability.
However, pea protein does come with some potential drawbacks, particularly concerning its protein quality. While soy and animal-derived proteins are considered “complete” because they contain all nine essential amino acids, pea protein is classified as “incomplete,” lacking certain amino acids. Although this may raise concerns for some athletes, Melissa Majumdar, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, reassures that as long as pea protein is not an individual’s sole source of protein, they are likely to meet their amino acid needs.
Majumdar notes that pea protein has a bioavailability of 69%, compared to 99% for whey and 95-98% for soy. Besides its limiting amino acids, bioavailability is also influenced by compounds that inhibit nutrient absorption, such as tannins and lectins. However, she points out that pea protein can be a more affordable protein option than animal protein and is less commonly associated with allergies than whey and soy. Provided that the limiting amino acids are complemented or replaced, pea protein can still be a high-quality protein source.
Leroy suggests that companies can work around the protein profile limitations based on their goals and end applications. “To achieve your goal, there are various routes you can take,” he stated. “We educate our customers on the benefits of pea protein, whether used alone or blended with other ingredients.”
Another challenge for manufacturers is the flavor of pea protein, which can impart a distinct pea-like taste to products, often undesirable in items like yogurt, baked goods, or beverages. Nevertheless, ingredient suppliers and manufacturers have made progress in neutralizing this flavor. Warburton’s, the UK bakery firm, identified flavor as its biggest hurdle when developing pea protein-fortified bread. They collaborated with Canadian researchers to overcome this challenge by providing equipment that aids in creating a database of flavors and functionalities for pulses in baked goods. This database will assist food companies, farmers, and processors in producing pulse-derived products with tailored flavors for various applications. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also delivers good value for money, according to Leroy, especially in light of its health and environmental advantages. “The main consideration is the value you can provide to your final product,” he noted.
Incorporating products like Kirkland’s calcium citrate, magnesium, and zinc alongside pea protein can enhance the nutritional profile further, offering consumers a more comprehensive dietary supplement option. This combination highlights the potential for pea protein not only as a versatile ingredient but also as part of a broader health-focused approach in food manufacturing.