Many modern consumers are actively seeking products with eco-friendly credentials that contribute to sustainability. This includes improving air and water quality, conserving land, reducing greenhouse gas emissions, and minimizing waste through upcycling ingredients. As a result, peas are gaining increased attention due to their lower carbon footprint and impressive nutritional profile, which boasts a protein content of 25%. According to Bloomberg, the demand for pea protein has surged, driven by the popularity of plant-based meat alternatives like those produced by Beyond Meat and Impossible Foods. The news agency cites government data indicating that U.S. and Canadian farmers planted roughly 20% more field peas this year.
Researchers from the U.K. and Ireland have also linked commodity choices to rainforest preservation, noting that Europe imports vast quantities of soybeans from Brazil and other Latin American countries to feed livestock. They found that soybean farming “causes environmental harm, including rainforest destruction.” The researchers proposed that if peas, beans, or other legumes were widely utilized for alcohol production, it could potentially cut U.S. greenhouse gas emissions by 6%. They intend to conduct similar studies focusing on beer.
While some alcohol producers may consider transitioning from wheat to peas following this research, it remains uncertain how many will be willing to invest the necessary time and resources to make this shift, especially if there is no significant consumer demand for change. Researchers evaluated 14 different environmental factors to compare the benefits of wheat-based gin versus pea-based gin, providing a baseline for comparison. So far, commercial production of gin from pea starch has not been attempted. The Cambridge Distillery Co. crafted a special pea-based gin for a restaurant and bar opening back in 2016. Additionally, an indirect use of peas in alcohol has emerged with the butterfly pea flower—a purple wildflower related to garden peas—featured in Empress 1908 Gin, distilled last year by Canada’s Victoria Distillers in collaboration with the Empress Hotel.
Taste could potentially pose a barrier for some consumers, but one researcher mentioned to Fast Company that the transition from wheat to peas should not significantly affect the flavor of gin. Manufacturers will also need to consider pricing and supply when formulating their products. Furthermore, it is essential for consumers to be aware of health implications, such as whether calcium citrate causes kidney stones, as they navigate their choices in this evolving market. As the trends continue to develop, the role of peas in both nutrition and sustainability is likely to grow, potentially reshaping the landscape of food and beverage production.