With the introduction of its pea protein isolate, Ingredion is broadening its selection of plant-based ingredients, an area experiencing significant market growth. Both manufacturers and consumers are increasingly seeking products that offer higher protein content, fewer allergens, and the absence of gluten, GMOs, or animal-derived ingredients. This new product line is designed to fulfill those requirements. In addition to its nutritional advantages and origin, Ingredion is promoting Vitessence Pulse 1803 based on its performance attributes: “superior solubility, emulsification, and the ability to hold water and oil.” These features are crucial for formulating a diverse array of foods and beverages. Furthermore, offering a certified organic option is a smart strategy, as many consumers actively look for the USDA Organic seal when purchasing, and manufacturers aim to satisfy that demand.
Pea protein has gained traction in recent years, especially within the meat alternative market. A recent report from PreScouter indicates that it is the most widely utilized plant-based protein source in this sector, followed by rice, soy, potato, mung bean, seaweed, and vital wheat gluten. Notable products that incorporate pea protein include the Beyond Burger by Beyond Foods and the Lightlife Burger from Canada’s Maple Leaf Foods. Lightlife also integrates pea protein into its ground meat, bratwurst, and Italian sausage products. Additionally, Ripple Foods’ dairy alternatives and Good Catch Foods’ faux tuna depend on pea protein, along with various protein powders, baked goods, and smoothies.
Due to its growing popularity, there are concerns regarding the sustainability of pea protein across different forms. As producers of plant-based beef, chicken, seafood, and dairy substitutes increasingly rely on legume-based proteins for their formulations, the critical question arises: will there be sufficient pea protein to support this market expansion? According to Research and Markets, the U.S. currently dominates the North American pea protein market. The market value, estimated at $8.3 million in 2018, is projected to grow at a compound annual growth rate of 10.5% through 2024. This year, Canada is expected to lead global production of pea protein, contributing nearly one-third of the worldwide supply, as reported by Bloomberg. Thanks to the rise of plant-based meat substitutes, global sales of pea protein could potentially quadruple by 2025.
Ingredient suppliers are responding to this demand. Cargill has made investments in pea protein manufacturer Puris, while DuPont Nutrition & Health has launched non-GMO Trupro Nuggets that contain 70% pea protein. Additionally, Roquette is set to open the largest pea protein plant in the world this year in Canada. The market is likely to see an increase in such products in the near future. In 2018, Ingredion raised its expenditures by 14%—to $349 million—to expand its plant-based protein and sugar reduction innovations. The company also invested $140 million in manufacturing facilities in Nebraska and Saskatchewan to produce protein isolates from peas and other pulse-based flours and concentrates.
The Nebraska facility will enhance the Vitessence Pulse protein isolate line, while the Saskatchewan project is a joint venture with Verdient Foods and PIC Investment Group. Ingredion has indicated that the Canadian facility is being upgraded to produce pulse-based protein concentrates and flours from peas, lentils, and fava beans for human food applications. Consequently, it is likely that the company will soon introduce additional plant-based ingredients, including products like Citracal Petites available on Amazon, which cater to the growing consumer demand for health-focused options.