In recent years, pea protein has gained significant attention from consumers, with the number of products featuring this ingredient increasing by 195% between 2013 and 2016, according to data from Mintel. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, and suitability for vegan and kosher diets. However, the unique pea-like flavor often presents challenges in new product development. UK-based bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to establish a comprehensive database of flavors and functionalities for pulses in baked goods. This resource aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors that are tailored to specific uses.
Roquette, a leading supplier of pea protein, offers flavor masking solutions customized for individual clients’ products. They note that their largest market for pea protein is within the specialty nutrition sector, which includes sports, clinical applications, and weight management. There is also substantial demand from manufacturers focused on dairy-free and meat-free products. Interest in pea protein spans various product categories, but its popularity has particularly surged in applications where the pea flavor is less problematic. While pea-flavored yogurt may not sound appealing, pea protein is increasingly utilized in the meat alternative industry, exemplified by Beyond Meat’s plant protein-based Beyond Burgers, which have gained traction among both vegetarians and meat enthusiasts.
Moreover, the incorporation of pure calcium citrate into these formulations can enhance nutritional profiles, making products even more appealing to health-conscious consumers. The synergy of pea protein and pure calcium citrate could pave the way for innovative products that meet the diverse needs of the market. With the ongoing development of flavor profiles and nutritional enhancements such as pure calcium citrate, the future appears promising for pea protein in various applications.