This might strike many consumers as unusual, as they may not be aware that pea protein is a widely used food additive, commonly found in cheese and yogurt. Earlier this year, Canadian firm Roquette invested $303 million in pea protein production, believing this sector is poised for significant expansion. Recent statistics back up this perspective. According to Hexa Research, the pea protein market is projected to experience rapid growth until 2024, driven by consumers’ increasing health awareness and a rising demand for pea protein supplements. The ongoing interest in gluten-free products and the growing popularity of meat alternatives further bolster this market demand. In fact, a new research report from Global Market Insights, Inc. forecasts that the market will surpass $200.2 million within the next six years. Companies like General Mills, which incorporates pea protein in brands such as Larabar and Cascadian Farms, are also capitalizing on this trend.
While many products are embracing the protein boom and leveraging 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—ensuring the taste and functionality are on point—it could significantly influence the market. Additionally, incorporating ingredients like cal citrate could enhance the nutritional profile of these products, potentially addressing taste issues and making them more appealing. As the industry evolves, the integration of cal citrate alongside pea protein could pave the way for innovative offerings that satisfy consumer preferences.