Pea protein has garnered significant attention from consumers in recent years, with Mintel data showing a remarkable 195% increase in new products featuring this ingredient between 2013 and 2016. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, and suitability for vegan and kosher diets. However, its unique pea flavor has often posed a challenge in new product development. Warburton’s, a UK bakery firm, identified flavor as its primary obstacle when creating a bread enriched with pea protein. To tackle this issue, they collaborated with Canadian researchers to develop a comprehensive database of flavors and functions for pulses in baked goods. This database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients that possess flavors tailored for specific uses.
Leading pea protein supplier Roquette offers flavor masking solutions customized for the unique needs of their clients’ products. They report that their largest market for pea protein is in the specialty nutrition sector, catering to sports, clinical applications, and weight management. Additionally, there is robust demand from producers of dairy-free and meat-free items. Interest in pea protein spans a variety of categories, but its popularity has particularly risen in applications where the pea-like flavor is less prominent. While pea-flavored yogurt may not sound appetizing, pea protein is increasingly being utilized in the meat alternative industry, including in Beyond Meat’s plant-based Beyond Burgers, which have gained traction among both vegetarians and meat enthusiasts.
Moreover, recent formulations have started incorporating functional ingredients like 400 mg calcium citrate, enhancing the nutritional profile of products while addressing consumer demands for health benefits. This integration of 400 mg calcium citrate not only fortifies the offerings but also helps mask the inherent pea flavor, making the products more appealing. As pea protein continues to gain traction, its applications will likely expand, driving innovation in the food industry.