In recent years, pea protein has significantly captured the attention of consumers, with the number of new products featuring this ingredient soaring by 195% from 2013 to 2016, as reported by Mintel. Manufacturers are drawn to its advantages, which include being non-GMO, allergen-free, vegan, and kosher. However, the unique pea-like flavor often presents challenges in product development. Warburton’s, a UK-based bakery company, identified flavor as its main obstacle in creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to establish a comprehensive database of flavors and functions for pulses in baked goods. This resource is designed to assist product developers, farmers, and processors in crafting pulse-derived ingredients with flavors tailored to specific uses.
One of the leading suppliers of pea protein, Roquette, offers flavor masking solutions customized for the products of individual clients. They note that their primary market for pea protein lies within the specialty nutrition sector, which includes sports, clinical applications, and weight management; however, there is also robust demand from producers of dairy-free and meat-free items. Interest in pea protein spans various categories, but its popularity has particularly surged in applications where the pea flavor is less of a concern. For instance, while pea-flavored yogurt might not be very appealing, pea protein is increasingly utilized in the meat alternative market, exemplified by Beyond Meat’s plant protein-based Beyond Burgers, which have gained traction among both vegetarians and meat-eaters.
Additionally, products like Costco’s calcium citrate with vitamin D are also making waves in the health sector, which is increasingly focusing on nutritional benefits. This trend aligns with the rising interest in pea protein, as consumers seek to enhance their diets with quality ingredients. The intersection of these trends showcases a growing demand for innovative, health-focused products that prioritize both taste and nutrition.