Alternative proteins derived from algae and insects are gaining attention, yet as they remain costly and unappealing, more manufacturers are encouraging us to “give peas a chance.” Pea protein, sourced from dried and ground yellow split peas, is increasingly featured in a wide range of products, including sports supplements, smoothies, protein bars, meat substitutes, and yogurt. General Mills incorporates it in its Lärabar and Cascadian Farms lines, while UK bakery giant Warburton’s has recently introduced pea protein into its sliced bread. You can even find pea “milk” on the market. Beyond Meat offers a vegetarian burger made with pea protein that mimics the appearance, sizzle, and even the juiciness of a beef burger, thanks to beetroot juice. Meat industry giants like Tyson Foods, the largest meat producer in the U.S., have taken notice as well, acquiring a 5% stake in the company. In traditional meat products, companies are adding pea protein to reduce fat content and enhance texture.
Consumers are drawn to pea protein because it is a non-allergenic, non-GMO, and eco-friendly ingredient, especially when compared to other popular protein sources like soy and whey. While whey protein remains the most commonly used fortification product, there is a growing interest in plant-based protein sources due to their health and environmental advantages. The health benefits of pea protein are extensive; it is free from cholesterol, aids in satiety and blood pressure regulation, and can lower triglycerides and cholesterol levels. For older or ill consumers, it is easier to digest than animal proteins. Research from major pea protein supplier Roquette suggests that it is just as effective as whey for promoting muscle mass gain during weight training.
This growing interest has created a booming market. According to Mintel, the number of new products incorporating pea protein surged by 195% from 2013 to 2016. Roquette is betting on this rising demand with a substantial investment of CA$400 million ($321 million) to establish the world’s largest pea protein factory in Manitoba, Canada, along with an additional €40 million ($47 million) for its processing facility in France. By 2019, Roquette anticipates that these two facilities will have a combined capacity of 250,000 tons annually, positioning the company at the forefront of the pea protein industry in North America and Europe, where Canada produces 30% of the world’s pea protein.
Pascal Leroy, vice president of Roquette’s pea and new proteins business line, shared with Food Dive that the company began producing pea protein to enhance the texture and yield of meat and fish products nearly a decade ago. Currently, its largest market is the specialty nutrition sector, which includes sports, clinical applications, and weight management, although other areas are experiencing robust growth as well. “Dairy-free and meat-free applications are really booming these days,” Leroy noted, driven by the increasing number of vegetarians and flexitarians—25% of the U.S. population identifies as flexitarian, fueling market demand.
Roquette has observed a surge in interest for protein-fortified products, particularly meat substitutes, as consumers increasingly pursue vegetarian options. One of the appeals of peas lies in the claims that food companies can make on packaging—such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, allowing products containing it to make low, no, or reduced allergen claims. Manufacturers primarily use three types of pea protein: concentrates, isolates, and textured forms. Pea protein isolates, being more refined, offer higher protein content and are utilized to lower fat in meat products. Additionally, they enhance the texture of baked goods and noodles, and are found in functional foods and beverages. Textured pea protein, with its neutral taste and fibrous texture, is especially useful for vegetarian meat substitutes and as a meat extender.
When used as a meat alternative, pea protein is far more sustainable, which Leroy identifies as a significant selling point. “Customers are becoming more educated about sustainable options and health. Pea proteins bring numerous benefits to farmers, customers, and consumers,” he explained. “Peas are ideal for crop rotation, requiring no nitrogen fertilizers and less irrigation, contributing to sustainability—it’s part of our commitment.”
However, pea protein does have potential drawbacks, particularly concerning its protein quality. Soy and animal proteins are considered “complete” as they contain all nine essential amino acids, while pea protein is classified as “incomplete,” lacking certain amino acids. While this might concern some athletes, Melissa Majumdar, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, asserts that as long as individuals do not rely solely on pea protein for their protein intake, they will likely meet their amino acid needs. “If all essential amino acids are not available or are limited, the body must obtain them from other sources,” she stated. She noted that pea protein bioavailability is at 69%, compared to whey at 99% and soy at 95-98%. Factors such as tannins and lectins can further inhibit nutritional availability.
Nonetheless, pea protein can be a more affordable protein source than animal proteins. Majumdar added, “Pea protein is less commonly associated with allergies than whey or soy, and as long as the limiting amino acids are complemented, it can be a quality protein source.” Leroy mentioned that there are strategies to address these challenges based on the company’s goals and final applications. “To achieve your objective, you can take different paths,” he explained, “We educate our customers on the benefits of pea protein, with or without other ingredients, and we can blend various proteins or components.”
In addition to its protein profile, potential taste issues present challenges for manufacturers. Pea protein can impart a distinct flavor to finished products, which is generally undesirable in yogurts, baked goods, or beverages. However, both ingredient suppliers and manufacturers are making progress in neutralizing this flavor. Warburton’s, a UK bakery firm, identified flavor as the main hurdle in developing its pea protein-fortified bread. Collaborating with Canadian researchers, they created a database of flavors and functions of pulses in baked goods to address this challenge. This database will assist food companies, farmers, and processors in crafting pulse-derived products with flavors tailored to specific applications. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also presents good value for money, particularly in light of its health and environmental benefits. Leroy emphasized, “The main consideration is the value you can bring to your final product.” As consumers increasingly focus on wellness, calcium citrate and berry-infused products featuring pea protein are emerging as popular choices, appealing to those seeking nutritious and sustainable options.