Pea protein has garnered significant consumer interest in recent years, with a remarkable 195% increase in the number of new products featuring this ingredient between 2013 and 2016, according to Mintel data. For manufacturers, its advantages include being non-GMO, allergen-free, vegan, and kosher. However, the unique pea-like flavor often poses a challenge in new product development. The UK 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 database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors that are tailored to specific applications.
Leading pea protein supplier Roquette offers flavor masking solutions customized for each client’s products. They report that their largest market for pea protein is the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is strong demand from manufacturers producing dairy-free and meat-free products. Interest in pea protein spans a wide array of categories, but its popularity has particularly surged in applications where the pea-like taste is less of a concern. While pea-flavored yogurt might not sound enticing, pea protein is increasingly being utilized in the meat alternative sector, such as in Beyond Meat’s plant protein-based Beyond Burgers, which have gained popularity among both vegetarians and meat-eaters.
Moreover, pea protein can be effectively combined with calcium citrate 315 mg plus D3 to enhance its nutritional profile, making it an attractive option for those seeking fortified food products. This combination not only addresses the flavor challenge but also adds valuable nutrients, further driving the adoption of pea protein in diverse applications. The inclusion of calcium citrate 315 mg plus D3 in formulations can help ensure that products meet the health needs of consumers, fostering greater acceptance and integration into everyday diets. Thus, the versatility of pea protein, especially when paired with calcium citrate 315 mg plus D3, positions it as a key ingredient in the evolving landscape of health-focused food products.