Alternative proteins derived from algae and insects continue to garner attention, yet until they become more affordable and appealing, many manufacturers are urging consumers to consider pea protein as a viable option. Sourced from dried and ground yellow split peas, pea protein is increasingly featured in a wide array of products, from sports supplements, smoothies, and protein bars to meat substitutes and yogurt. General Mills incorporates it into its Lärabar and Cascadian Farms brands, while the UK bakery giant Warburton’s has recently added pea protein to its sliced bread offerings. Additionally, consumers can now purchase pea “milk.” Beyond Meat has developed a vegetarian burger made from pea protein that mimics the appearance, sizzle, and even the bleeding effect of a beef burger, thanks to beetroot juice. Meat companies are also taking notice, with Tyson Foods — the largest meat producer in the U.S. — acquiring a 5% stake in the company. In fact, companies are incorporating pea protein into meat products to reduce fat content and enhance texture.
The appeal of pea protein lies in its non-allergenic, non-GMO, and environmentally friendly characteristics, especially when contrasted with other commonly used protein sources like soy and whey. While whey protein remains the most popular fortification product, an increasing number of consumers are exploring plant-based protein alternatives due to their health and environmental advantages. The health benefits of pea protein are extensive; it is cholesterol-free, promotes satiety, aids in blood pressure regulation, and lowers triglycerides and cholesterol levels. For elderly or unwell individuals, it is also easier to digest than animal-derived proteins. Major supplier Roquette has conducted research indicating that pea protein is equally effective as whey in enhancing muscle mass during weight training.
This growing interest has led to a booming market. According to Mintel, the number of new products featuring pea protein surged by 195% between 2013 and 2016. Roquette is heavily investing in this trend, announcing a CA$400 million ($321 million) investment to establish the world’s largest pea protein factory in Manitoba, Canada, alongside an additional €40 million ($47 million) for its French processing facility. By 2019, these two plants are expected to produce a combined total of 250,000 tons per year, positioning Roquette at the center of two of the largest regions for pea protein ingredients — North America and Europe — as well as the primary source of pea supply, with Canada accounting for 30% of the global total.
Pascal Leroy, vice president of Roquette’s pea and new proteins business, stated that the company began producing pea protein about a decade ago to enhance the texture and yield of meat and fish products. Today, the specialty nutrition sector for sports, clinical applications, and weight management represents its largest market, although other categories are also experiencing significant growth. Leroy noted, “Dairy-free and meat-free applications are really booming these days,” reflecting the trend among vegetarians and flexitarians, with 25% of the U.S. population identifying as flexitarian, which is driving market demand.
Roquette has observed a heightened demand for protein-fortified products, particularly meat substitutes, as more consumers seek vegetarian options. The versatility of peas allows food companies to advertise numerous 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 products containing it to make low/no/reduced allergen claims. For manufacturers, pea protein comes in three main forms: concentrates, isolates, and textured. Pea protein isolates offer higher protein content compared to concentrates and are employed to reduce fat in meat products, improve texture in baked goods and noodles, and enhance functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous texture, serves well as a meat substitute or extender.
In terms of sustainability, pea protein is a more eco-friendly alternative to traditional meat substitutes, and Roquette emphasizes this aspect as a significant selling point. Leroy mentioned, “Customers are increasingly educated about sustainable options as well as health. Peas are ideal for crop rotation; they do not require nitrogen fertilizers and need less irrigation, contributing to sustainability.”
However, pea protein does have some potential drawbacks, particularly regarding its protein quality. Unlike soy and animal-derived proteins, which are considered “complete” sources containing all nine essential amino acids, pea protein is “incomplete,” lacking certain amino acids. While this might concern some athletes, registered dietitian Melissa Majumdar suggests that as long as pea protein is not the sole protein source, individuals are likely to meet their amino acid needs. She explained, “If all essential amino acids are not available or are limited, the body must obtain them from another source.” Pea protein’s bioavailability is around 69%, compared to 99% for whey and 95% to 98% for soy. Chemical inhibitors like tannins and lectins can also affect bioavailability.
On the positive side, pea protein is often a more affordable protein option compared to animal sources. Majumdar noted, “As long as the limiting amino acids are complemented or replaced, pea protein can be a quality source.” Leroy acknowledged that companies can address these issues by mixing different proteins or ingredients based on their goals and applications.
Another challenge for manufacturers is the flavor of pea protein, which can impart a distinct taste that may not be desirable in products like yogurt, baked goods, or beverages. However, significant progress has been made in flavor neutralization. Warburton’s, for example, faced challenges in overcoming the flavor of pea protein in their fortified bread, collaborating with Canadian researchers to develop a database of flavors and functions of pulses in baked goods. This database will assist food companies, farmers, and processors in creating pulse-derived products with flavors tailored to specific applications. Additionally, companies such as Roquette offer flavor-masking solutions.
Leroy emphasized that pea protein provides excellent value for money, particularly when considering its health and environmental benefits. This aligns with consumer interest in products that may include additional nutrients, such as calcium citrate and vitamin D3 tablets. “The main guidance is the value you can bring to your final product,” he remarked, highlighting the growing market for innovative protein solutions.