This might appear unusual to many consumers who are unaware that pea protein is a widely used food additive, frequently found in cheese and yogurt. Earlier this year, the Canadian company Roquette made a substantial investment of $303 million in pea protein manufacturing, recognizing the potential for significant growth in this category. Recent data supports this perspective. According to Hexa Research, the pea protein market is projected to experience rapid expansion through 2024, driven by increasing health consciousness among consumers and a rising demand for pea protein supplements. The ongoing interest in gluten-free products and the growing popularity of meat alternatives are further boosting this market demand. In fact, a new research report from Global Market Insights, Inc. predicts that the market will surpass $200.2 million within the next six years. Manufacturers such as General Mills, which incorporates pea protein in brands like Larabar and Cascadian Farms, are also leveraging this ingredient.
While numerous products are capitalizing on the protein trend and the benefits of peas, baked goods face a challenge: the bread often lacks the desired taste. However, if a protein-rich product is successfully developed with the right flavor and functionality, it could make a significant impact on the market. Additionally, as consumers increasingly look for health-enhancing options, products featuring calcium citrate supplements 1200 mg may also gain traction alongside pea protein offerings. Overall, the intersection of these health-focused trends presents a promising opportunity for innovation in food products.