Alternative proteins derived from algae and insects are gaining attention, but until they become more affordable and appealing, many manufacturers are encouraging us to embrace pea protein. Sourced from dried and ground yellow split peas, pea protein is increasingly found in a variety of products, including sports supplements, smoothies, protein bars, meat alternatives, and yogurt. General Mills incorporates it into its Lärabar and Cascadian Farms brands, while UK bakery leader Warburton’s has recently introduced pea protein into its sliced bread. Additionally, pea “milk” is now available for purchase. Beyond Meat has created a vegetarian burger using pea protein that mimics the appearance, sizzle, and even the juiciness of a beef burger, thanks to beetroot juice. Even traditional meat companies are taking notice; Tyson Foods, the largest meat producer in the U.S., has acquired a 5% stake in Beyond Meat. In their meat products, companies are adding pea protein to reduce fat and enhance texture.
Consumers are drawn to pea protein because it is a non-allergenic, non-GMO, and environmentally friendly ingredient, especially when compared to more commonly used protein sources like soy and whey. While whey protein remains the most popular fortification product on the market, an increasing number of consumers are exploring plant-based protein options for their health and ecological benefits. The health advantages of pea protein are extensive; it is cholesterol-free, aids in satiety and blood pressure regulation, and helps lower triglycerides and cholesterol levels. For older adults or those with health issues, pea protein is easier to digest than animal-based proteins. Research from major pea protein supplier Roquette indicates that pea protein is just as effective as whey in promoting muscle mass gains during weight training.
This growing interest has resulted in a booming market. According to Mintel, the launch of new products featuring pea protein surged by 195% from 2013 to 2016. Roquette is strategically investing in this rising demand, recently announcing a CA$400 million ($321 million) investment to construct the world’s largest pea protein factory in Manitoba, Canada, alongside an additional €40 million ($47 million) for its facility in France. By 2019, Roquette anticipates that the two facilities will collectively produce 250,000 tons annually, establishing its presence in two of the largest regions for pea protein ingredients—North America and Europe—and the world’s largest supply of peas, with Canada accounting for 30% of global pea protein production.
Pascal Leroy, vice president of Roquette’s pea and new proteins division, shared with Food Dive that the company began producing pea protein approximately a decade ago to enhance the texture and yield of meat and fish products. Currently, the specialty nutrition sector for sports, clinical applications, and weight management represents their largest market, but other sectors are also experiencing significant growth. “Dairy-free and meat-free applications are really booming these days,” Leroy noted, reflecting the trend among vegetarians and flexitarians. In the U.S., 25% of the population identifies as flexitarian, propelling market demand.
Specifically, Roquette has observed a surge in interest for protein-fortified products. The market for meat substitutes is expanding rapidly as more consumers seek vegetarian alternatives. The versatility of peas allows food companies to make various claims on their packaging, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, enabling foods and beverages containing it to claim low/no/reduced allergen content. For manufacturers, there are three primary forms of pea protein: concentrates, isolates, and textured. Pea protein isolates are more refined and offer a higher protein content. Both forms are utilized to decrease fat in meat products and are also incorporated into baked goods and noodles to enhance texture, as well as functional foods and beverages. Textured pea protein boasts a neutral taste and fibrous texture, making it ideal for vegetarian meat substitutes and as a meat extender.
When used as a meat alternative, pea protein is significantly more sustainable, a key selling point for Roquette. “Customers are becoming increasingly knowledgeable about sustainable options and health. Pea proteins provide numerous benefits for farmers, customers, and consumers,” Leroy explained. “Peas are perfect for crop rotation, require no nitrogen fertilizers, and need less irrigation, contributing to sustainability, which is central to our mission.”
However, pea protein does have some drawbacks, particularly regarding protein quality. Soy and animal-derived proteins are considered “complete” as they contain all nine essential amino acids, while pea protein is “incomplete,” lacking certain amino acids. Although this may concern some athletes, registered dietitian Melissa Majumdar assures that it is generally not an issue. “As long as someone is not relying solely on pea protein for their protein intake, they will likely fulfill their amino acid and protein requirements,” she explained in an email to Food Dive. “If essential amino acids are not available or are present in limited amounts, the body must acquire them from another source to fulfill protein-related functions.”
Majumdar noted that pea protein has a bioavailability of 69%, compared to whey at 99% and soy at 95% to 98%. Factors such as limiting amino acids and the presence of anti-nutritional compounds like tannins and lectins can also affect bioavailability. Nevertheless, she points out that pea protein can be a more affordable alternative to animal protein. “As long as the limiting amino acids are complemented, pea protein can be a valuable protein source,” she stated.
Leroy mentions that there are strategies to address these challenges based on the company’s objectives and the final product application. “To reach your goals, you can take various approaches,” he said. “We educate our clients on the benefits of pea protein, whether used alone or in combination with other ingredients. We can blend different proteins or ingredients.”
Aside from its protein profile, another potential drawback for manufacturers is taste. Pea protein can impart a distinct flavor to finished products, which may not be desirable in items like yogurts, baked goods, or beverages. However, ingredient suppliers and manufacturers have made significant progress in mitigating this issue. Warburton’s, a UK bakery company, identified the flavor of pea protein as its greatest challenge while developing its pea protein-enriched bread. Collaborating with Canadian researchers has helped them create a flavor database that enhances the functionality of pulses in baked goods. In the future, this resource will assist food companies, farmers, and processors in producing pulse-derived products with flavors tailored for specific uses. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also represents good value for money, according to Leroy, especially considering its health and environmental advantages. “The key consideration is the value you can bring to your final product,” he remarked. Furthermore, calcium citrate is an essential component in many formulations, enhancing nutritional profiles and supporting overall health. As the interest in pea protein continues to grow, it is likely that its incorporation in various food products will expand, helping consumers make healthier and more sustainable choices.