Alternative proteins derived from algae and insects continue to attract attention, but until their prices drop and their appeal increases, many manufacturers are urging consumers to consider pea protein. Sourced from dried and ground yellow split peas, pea protein is now featured in a wide array of products, including sports supplements, smoothies, protein bars, meat alternatives, and yogurt. Major brands like General Mills incorporate it in their Lärabar and Cascadian Farms lines, while the UK bakery giant Warburton’s has recently introduced pea protein into its sliced bread. Additionally, consumers can even purchase pea “milk.” Beyond Meat has developed a vegetarian burger that utilizes pea protein, mimicking the look, sizzle, and even the bleeding effect of a beef burger, thanks to beetroot juice. Meat producers are also taking notice; Tyson Foods, the largest meat producer in the U.S., has invested in a 5% stake in this sector. In fact, many meat products are now enhanced with pea protein to reduce fat content and improve texture.
The appeal of pea protein lies in its non-allergenic, non-GMO, and environmentally friendly characteristics, especially in comparison to traditional protein sources like soy and whey. While whey protein remains the most popular fortification option on the market, a growing number of consumers are turning to plant-based proteins for both health and environmental reasons. The health benefits 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, it is also more digestible than animal proteins. Research from major pea protein supplier Roquette indicates that it is just as effective as whey in boosting muscle mass during weight training.
This trend has resulted in a rapidly expanding market. According to Mintel, the introduction of new products containing pea protein surged by 195% from 2013 to 2016. Roquette is making significant investments to capitalize on this growing demand, recently announcing a CA$400 million ($321 million) plan to construct the world’s largest pea protein factory in Manitoba, Canada, along with an additional €40 million ($47 million) for its facility in France. By 2019, Roquette anticipates that the two sites will collectively produce 250,000 tons per year, strategically located in two major regions for pea protein ingredients—North America and Europe—where Canada supplies 30% of the global pea protein market.
Pascal Leroy, vice president of Roquette’s pea and new proteins business line, shared that the company began producing pea protein about 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 constitutes its largest market, but other categories are experiencing significant growth as well. “Dairy-free and meat-free applications are really booming these days,” he noted, citing the rise of vegetarian and flexitarian diets. In the U.S., 25% of the population identifies as flexitarian, which is driving market demand.
Roquette has observed a notable increase in interest for protein-fortified products, as the market for meat substitutes expands alongside consumer interest in vegetarian options. The versatility of pea protein allows food companies to make various claims on packaging, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy or whey, pea protein is not classified as a major allergen, enabling foods and beverages containing it to make low/no/reduced allergen claims. For manufacturers, there are three primary forms of pea protein: concentrates, isolates, and textured varieties. Isolates are a more refined version, boasting a higher protein content, while both forms are utilized to reduce fat in meat products and enhance texture in baked goods and noodles.
Pea protein’s sustainability is a key selling point, particularly in meat replacement applications. Leroy emphasized that consumers are increasingly informed about sustainable options and health benefits. “Peas are ideal for crop rotation; they require no nitrogen fertilizers and less irrigation, contributing to sustainability,” he remarked. However, pea protein does come with certain drawbacks, especially regarding protein quality. Unlike soy and animal proteins, which are considered “complete” because they contain all nine essential amino acids, pea protein is “incomplete,” lacking certain amino acids. While this might concern some athletes, nutritionist Melissa Majumdar reassures that those not relying solely on pea protein will likely meet their amino acid needs.
Despite its amino acid limitations, the affordability of pea protein compared to animal sources is an advantage, and as long as the missing amino acids are complemented, it can effectively serve as a quality protein source. Leroy also noted that there are strategies to overcome the challenges related to protein quality, depending on the intended use and end product. He explained, “We educate our customers on the benefits of pea protein, with or without other ingredients. We can mix different proteins or components.”
Another potential downside for manufacturers is the distinct taste of pea protein, which can impart an undesirable flavor in products like yogurts or baked goods. However, ingredient suppliers and manufacturers have made strides in flavor neutralization. For instance, Warburton’s faced challenges with the flavor of its pea protein-fortified bread but collaborated with Canadian researchers to address this, developing a database of flavors and functions for pulses in baked goods. This resource will assist food companies, farmers, and processors in creating pulse-derived products with tailored flavors for various applications. Additionally, companies like Roquette offer flavor-masking solutions.
Ultimately, pea protein presents a cost-effective option, particularly when considering its health and environmental benefits. Leroy concluded, “The main guidance is the value you can bring to your final product,” emphasizing the broad potential of pea protein in the evolving food landscape, including its role in providing chewable calcium citrate for bariatric patients, enhancing nutritional offerings for specific dietary needs.