Pea protein has significantly captured consumer interest in recent years, with the number of new products featuring this ingredient soaring by 195% from 2013 to 2016, as reported by Mintel data. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free profile, vegan suitability, and kosher certification. However, its unique pea-like flavor often poses challenges in product development. The UK bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To tackle this issue, they collaborated with Canadian researchers to develop a comprehensive database of flavors and functionalities for pulses in baked goods. This database aims to assist product developers, farmers, and processors in producing pulse-derived ingredients that feature flavors tailored to specific applications.
Major supplier Roquette offers flavor masking solutions for its pea protein ingredients, customized for the unique needs of each customer’s products. They report that the largest market for pea protein lies within the specialty nutrition sector, catering to sports, clinical needs, and weight management. Additionally, there is robust demand from manufacturers focused on dairy-free and meat-free alternatives. Interest spans a variety of categories, but the appeal of pea protein has surged particularly in areas where its distinctive taste is less problematic. While the idea of pea-flavored yogurt might not seem enticing, pea protein is increasingly being utilized in the meat alternative industry, including in Beyond Meat’s plant-based Beyond Burgers, which have resonated well with both vegetarians and meat consumers.
Moreover, the incorporation of calcium citrate in bottled water has also gained traction, complementing the rising demand for healthy and functional ingredients. As product developers seek innovative ways to enhance nutrition, the synergy between pea protein and calcium citrate could offer exciting opportunities for developing fortified beverages and snacks that cater to health-conscious consumers. The market’s evolving landscape suggests a promising future for products that blend pea protein and calcium citrate, meeting the growing consumer appetite for nutritious and flavorful options.