Alternative proteins derived from algae and insects are gaining attention, yet until they become more affordable and appealing, many manufacturers are encouraging consumers to explore the benefits of pea protein. Sourced from dried and ground yellow split peas, pea protein is increasingly found in a wide range of products, including sports supplements, smoothies, protein bars, meat substitutes, and even yogurt. General Mills incorporates it in its Lärabar and Cascadian Farms brands, while Warburton’s, a major UK bakery, has recently added pea protein to its sliced bread offerings. Additionally, pea “milk” is now available on the market. Beyond Meat has developed a vegetarian burger made from pea protein that resembles a traditional beef burger in appearance, sizzle, and even the ability to “bleed,” thanks to beetroot juice. Notably, Tyson Foods, the largest meat producer in the U.S., has invested in Beyond Meat, acquiring a 5% stake in the company. Pea protein is also being used in meat products to reduce fat content and enhance texture.
Consumers are drawn to pea protein because it is non-allergenic, non-GMO, and environmentally friendly, especially compared to other protein sources like soy and whey. While whey protein remains the leading fortification product, an increasing number of consumers are turning to plant-based protein options for their health and environmental advantages. The health benefits of pea protein are numerous: it is cholesterol-free, can aid in satiety and blood pressure regulation, and helps lower triglycerides and cholesterol levels. For older or ill individuals, pea protein is easier to digest than animal-derived proteins. Research from major pea protein supplier Roquette suggests that pea protein is equally effective as whey in promoting muscle mass gain during weight training.
This growing interest has led to a booming 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 trend, recently announcing a CA$400 million ($321 million) investment 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 annual capacity of 250,000 tons, strategically positioned in North America and Europe, two of the largest regions for pea protein ingredients.
Pascal Leroy, vice president of Roquette’s pea and new proteins business line, noted that the company began producing pea protein around ten years ago to enhance the texture and yield of meat and fish products. While the specialty nutrition sector for sports, clinical applications, and weight management currently represents Roquette’s largest market, other categories are also experiencing rapid growth. “Dairy-free and meat-free applications are booming,” he said, reflecting the rise of vegetarians and flexitarians. In the U.S., 25% of the population identifies as flexitarian, driving demand in the market.
Roquette has observed a strong demand for protein-fortified products, particularly meat substitutes, as more consumers seek vegetarian options. Part of the allure of peas lies in the claims that food companies can make 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, allowing products containing it to make low/no/reduced allergen claims. Manufacturers typically utilize three main types of pea protein: concentrates, isolates, and textured forms. Pea protein isolates, being more refined, offer a higher protein content and are commonly used to reduce fat content in meat products. They also enhance the texture of baked goods and noodles, as well as functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous texture, is particularly valuable in vegetarian meat substitutes and as a meat extender.
In terms of sustainability, pea protein stands out as a more eco-friendly option, a significant selling point for Roquette. “Customers are increasingly educated about sustainable options and health benefits. Peas are perfect for crop rotation, require no nitrogen fertilizers, and need less irrigation,” Leroy stated. However, pea protein does have potential downsides, particularly regarding protein quality. Unlike soy and animal proteins, which are considered “complete” due to their inclusion of all nine essential amino acids, pea protein is deemed “incomplete,” lacking certain amino acids. While this may concern some athletes, registered dietitian Melissa Majumdar reassures that as long as pea protein is not the sole protein source, individuals will likely meet their amino acid requirements.
She explained that if all essential amino acids are not available or are limited, the body must obtain them from other sources to perform necessary functions. With a bioavailability of 69%, pea protein falls short compared to whey (99%) and soy (95%-98%). Additionally, its bioavailability can be hindered by certain compounds like tannins and lectins that inhibit nutritional absorption. Nevertheless, Majumdar points out that pea protein can be a more affordable alternative to animal protein and is less likely to trigger allergies compared to whey and soy.
Leroy suggests that companies can address the amino acid limitations by blending pea protein with other ingredients. “To achieve your desired outcome, you can explore different approaches,” he said, emphasizing the importance of educating customers on the benefits of pea protein, whether used alone or in combination with other ingredients. However, taste remains a challenge, as pea protein can impart a distinct flavor that is often undesirable in products like yogurts, baked goods, or beverages. Warburton’s, a UK bakery, identified flavor as the biggest obstacle in creating its pea protein-fortified bread and collaborated with Canadian researchers to tackle this issue, developing a database to enhance flavor profiles in baked goods.
In the future, this database will assist food companies, farmers, and processors in creating pulse-derived products tailored to specific flavor profiles. Roquette also offers flavor-masking solutions to mitigate taste concerns. Ultimately, Leroy emphasizes the cost-effectiveness of pea protein, particularly when considering its health and environmental benefits. “The key consideration is the value you can add to your final product,” he concluded.
Incorporating pea protein into various products, such as those fortified with Citracal 1500 mg, can enhance nutritional offerings while appealing to health-conscious consumers. The versatility of pea protein ensures its place in the ever-evolving food landscape, making it a valuable ingredient for manufacturers looking to meet the demand for healthier, sustainable options.