Alternative protein sources from algae and insects are gaining attention, but until they become more affordable and palatable, manufacturers are increasingly promoting the benefits of pea protein. Derived from dried and ground yellow split peas, pea protein can be found in a variety of products, including sports supplements, smoothies, protein bars, meat substitutes, and yogurt. Major brands like General Mills incorporate it into their Lärabar and Cascadian Farms lines, UK-based Warburton’s recently enhanced its sliced bread with pea protein, and even pea “milk” is now available. Beyond Meat has developed a vegetarian burger made from pea protein that mimics the appearance, sizzle, and even bloodiness of a beef burger using beetroot juice. Meat producers are also taking notice; Tyson Foods, the largest meat company in the U.S., has acquired a 5% stake in Beyond Meat. Companies are adding pea protein to meat products to reduce fat content and improve texture.
Consumers are drawn to pea protein because it is a non-allergenic, non-GMO, and environmentally friendly ingredient, especially when compared to traditional protein sources like soy and whey. While whey protein remains the most popular fortification product, more consumers are turning to plant-based proteins for their health and environmental advantages. The health benefits of pea protein are extensive: it is cholesterol-free, aids in satiety and blood pressure regulation, and can lower triglycerides and cholesterol levels. For older or ill individuals, pea protein is easier to digest than animal-based proteins. Roquette, a major supplier of pea protein, has conducted research indicating that it is just as effective as whey in enhancing muscle mass during weight training.
This growing interest has led to a booming market. According to Mintel, the introduction of new products containing pea protein surged by 195% from 2013 to 2016. Roquette is betting 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 facility in France. By 2019, Roquette anticipates that these two sites will have a combined production capacity of 250,000 tons annually, strategically positioning itself within North America and Europe, two of the largest markets for pea protein, as Canada contributes 30% of the global 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 to enhance the texture and yield of meat and fish products approximately a decade ago. Today, their largest market is specialty nutrition for sports, clinical applications, and weight management, although other categories are experiencing significant growth. “Dairy-free and meat-free applications are booming right now,” he noted. “This trend aligns with the rise of vegetarians and flexitarians, with 25% of the U.S. population identifying as flexitarian, propelling market growth.”
Specifically, Roquette has observed a surge in demand for protein-fortified products, as meat alternatives rapidly gain traction among consumers seeking vegetarian options. One of the attractive aspects of pea protein is the health claims that food companies can make, such as being gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not categorized as a major allergen, allowing products to make low/no/reduced allergen claims. Manufacturers typically use three forms of pea protein: concentrates, isolates, and textured variants. Pea protein isolates are more refined and provide higher protein content, while both forms are utilized to reduce fat in meat products and enhance the texture of baked goods and noodles. Textured pea protein, with its neutral taste and fibrous texture, is particularly beneficial for vegetarian meat alternatives and as a meat extender.
In terms of sustainability, pea protein presents a compelling option, which Roquette highlights as a key selling point. Leroy explained, “Customers are increasingly informed about sustainable choices and health benefits. Peas are perfect for crop rotation; they require no nitrogen fertilizers and less irrigation, contributing to sustainability.”
Despite its advantages, pea protein does present certain challenges, particularly regarding protein quality. Unlike soy and animal proteins, which are considered “complete” as they contain all nine essential amino acids, pea protein is “incomplete,” lacking certain amino acids. This may raise concerns for some athletes, but registered dietitian Melissa Majumdar reassures that, “As long as someone isn’t relying solely on pea protein for their protein intake, they will likely meet their amino acid and protein needs.” She noted that the bioavailability of pea protein stands at 69%, compared to 99% for whey and 95%-98% for soy.
On the upside, pea protein can be a more cost-effective protein source than animal protein. Majumdar pointed out that it is less likely to provoke allergies compared to whey and soy, and as long as the limiting amino acids are complemented, it can serve as a high-quality protein source. Leroy added that there are strategies to overcome potential shortcomings, depending on the company’s objectives and final product applications. “To meet your goals, various approaches can be taken,” he explained. “We educate our customers on the benefits of pea protein, whether used alone or with other ingredients.”
Taste can also pose a challenge for manufacturers, as pea protein often imparts a distinct flavor that may not be desirable in products like yogurt, baked goods, or beverages. However, significant advancements have been made to mitigate this issue. Warburton’s, a UK bakery, noted that flavor was its biggest hurdle in creating pea protein-enriched bread. They collaborated with Canadian researchers to develop a flavor database that assists in identifying the flavors and functions of pulses in baked goods. Moving forward, this database aims to help food companies, farmers, and processors create pulse-derived products with flavors tailored for specific applications. Additionally, suppliers like Roquette offer their own flavor-masking solutions.
Pea protein also delivers good value for money, according to Leroy, especially when considering its health and environmental benefits. “The main focus is the value you can add to your final product,” he said. Furthermore, many pea protein products are now fortified with calcium citrate D3, enhancing their nutritional profile and further appealing to health-conscious consumers.