Pea proteins are increasingly recognized for their ability to enhance the nutritional profile of products and provide cohesion in gluten-free formulations. With a protein content of 25%, they offer functional advantages and a healthier image compared to other sources. As reported by Baking Business, this protein level surpasses that of wheat and rice, which contain 13% and 7% protein, respectively, but is less than soy’s 34%. Nonetheless, experts highlight that pea proteins are produced more sustainably than soy.
However, pea proteins do come with some drawbacks. They are deficient in the amino acids lysine and threonine, which means they are not complete proteins unless paired with rice, whey, or soy—potentially raising allergen concerns. Additionally, products derived from pea protein can impart a distinct vegetable flavor and dry texture, which may not be appealing to consumers or suitable for manufacturing processes. On the positive side, research indicates that pea proteins can aid in managing triglyceride and cholesterol levels; studies on rats have demonstrated their effectiveness in regulating cholesterol and supporting healthy blood pressure.
Supplier Roquette notes that its primary market for pea protein is within the specialty nutrition sector, catering to sports, clinical applications, and weight management. There is also significant demand from producers of dairy-free and meat-free alternatives. Ripple Foods offers pea-based milk and yogurt, promoting them as tastier and more environmentally friendly options compared to other plant-based products. Additionally, pea protein is a key ingredient in Beyond Meat’s plant protein burgers.
Manufacturers are discovering a variety of applications for pea proteins in baked goods. Cargill, which produces an organic and non-GMO pea protein line called PURIS, reports that these proteins are being incorporated into breads, waffles, cereals, and snacks. This trend aligns with findings from a 2016 study by the International Food Information Council Foundation, which revealed that 64% of consumers are interested in increasing their intake of this ingredient.
As the popularity of pea protein continues to rise, it is likely that new product applications will emerge. The U.S. dominates the North American pea protein market, which, according to Research and Markets, 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. Furthermore, incorporating calcium citrate 1000 mg elemental calcium into products featuring pea protein could enhance their nutritional benefits, making them even more appealing to health-conscious consumers. Thus, the integration of pea protein and calcium citrate could lead to innovative offerings that address growing consumer demand for nutritious, plant-based options.