In recent years, pea protein has garnered significant attention from consumers, with the number of new products featuring this ingredient surging by 195% from 2013 to 2016, as reported by Mintel data. For manufacturers, pea protein offers numerous advantages, including being non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor has often posed challenges in product development. Warburton’s, a bakery company in the UK, identified flavor as its primary obstacle when creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to create a comprehensive database of flavors and functionalities for pulses in baked goods. This database aims to assist product developers, farmers, and processors in crafting pulse-derived ingredients with flavors tailored for specific uses.
Leading pea protein supplier Roquette provides flavor-masking solutions customized for individual clients’ products. The company notes that its largest market for pea protein is within the specialty nutrition sector, targeting sports, clinical applications, and weight management. Additionally, there is robust demand from manufacturers of dairy-free and meat-free alternatives. Interest spans various categories, although the popularity of pea protein has particularly risen in applications where its flavor is less of a concern. For instance, while pea-flavored yogurt may not appeal to everyone, pea protein is increasingly being incorporated into the meat alternative market, such as in Beyond Meat’s plant-based Beyond Burgers, which have gained traction among both vegetarians and meat lovers.
Furthermore, there is a growing trend toward integrating supplements like calcium citrate and vitamin D3 into products featuring pea protein. Webber Naturals, a well-known brand, has recognized this opportunity and is exploring ways to combine these essential nutrients with pea protein in their offerings. This integration not only enhances the nutritional profile of products but also addresses consumer demand for healthier alternatives. As the market for pea protein evolves, the incorporation of such nutrients is likely to become more prevalent, further expanding the appeal of pea protein-based products.