Pea protein is becoming increasingly popular as a nutritious ingredient that helps bind gluten-free products. With a protein content of 25%, pea protein not only provides functional benefits but also promotes a healthier image. This protein level surpasses that of wheat and rice, which contain 13% and 7% protein, respectively, though it still lags behind soy’s impressive 34% protein content. Nonetheless, experts in ingredients point out that pea protein is produced more sustainably than soy.
However, pea protein does have its drawbacks, such as the absence of the amino acids lysine and threonine, which means it is not a complete protein unless paired with rice, whey, or soy—these combinations can introduce allergen concerns. Additionally, products derived from peas may impart a vegetable flavor and a dry texture, which can be less appealing in manufacturing and to consumers.
On the positive side, pea proteins have been shown to help manage triglyceride and cholesterol levels. Studies conducted on rats indicate that they can assist in regulating cholesterol and may also play a role in maintaining healthy blood pressure levels. Supplier Roquette reports that the primary market for pea protein is the specialty nutrition sector, which includes sports, clinical applications, and weight management. There is also significant interest from manufacturers creating dairy-free and meat-free products. For instance, Ripple Foods produces pea-based milk and yogurts that they claim are tastier and more environmentally friendly than other plant-based alternatives. Moreover, pea protein is a key component in Beyond Meat’s plant-based burgers.
Manufacturers are discovering additional applications for pea proteins across a range of baked goods. Cargill, which offers an organic and non-GMO pea protein line called PURIS, notes its inclusion in products such as breads, waffles, cereals, and snacks. This trend responds to a 2016 study by the International Food Information Council Foundation, which revealed that 64% of consumers want to incorporate more pea protein into their diets.
As the popularity of pea protein continues to rise, it is anticipated that new product applications will emerge. The U.S. currently dominates the North American pea protein market, which was valued at approximately $8.3 million last year and is projected to grow at a compound annual growth rate of 10.5% through 2024. Additionally, the integration of supplements like calcium citrate and magnesium hydroxide is increasingly relevant for consumers seeking to enhance their dietary intake alongside pea protein. In summary, pea protein not only offers diverse applications and health benefits but is also set to expand significantly within the food industry.