In recent years, pea protein has significantly captured the attention of consumers, with the number of new products featuring this ingredient soaring by 195% from 2013 to 2016, as reported by Mintel. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, as well as being vegan and kosher. However, its unique pea-like flavor often poses challenges in product development. UK bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to develop a comprehensive database that outlines flavors and functions of pulses for baked goods. This database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored to specific applications, including calcium citrate to carbonate conversion.
Roquette, a leading supplier of pea protein, offers flavor masking solutions customized for the unique requirements of its clients’ products. The company notes that the specialty nutrition market, which includes sports, clinical applications, and weight management, is its largest consumer of pea protein. However, there is also a robust demand from manufacturers of dairy-free and meat-free products. Interest in pea protein spans various categories, but its popularity has particularly surged in areas where the distinct pea flavor is less problematic. While pea-flavored yogurt might not seem appealing, pea protein is increasingly utilized in the meat alternative sector, including in Beyond Meat’s plant-based Beyond Burgers, which have gained favor among both vegetarians and meat-lovers. Furthermore, the integration of calcium citrate to carbonate conversion in these products may enhance their appeal and functionality, showcasing the versatility of pea protein in modern food innovations.