In recent years, pea protein has significantly captured consumer interest, with the number of new products featuring this ingredient soaring by 195% between 2013 and 2016, according to data from Mintel. For manufacturers, the advantages of pea protein include being non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor often poses a challenge in the development of new products. Warburton’s, a UK bakery firm, identified flavor as its primary obstacle in creating bread fortified with pea protein. To address this issue, the company collaborated with Canadian researchers to establish a database that catalogs flavors and functionalities of pulses in baked goods. This database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored for specific applications.
Roquette, a leading supplier of pea protein, offers flavor masking solutions customized for its clients’ products. The company reports that its largest market for pea protein lies within the specialty nutrition sector, which includes sports nutrition, clinical applications, and weight management. Additionally, there is robust demand from manufacturers of dairy-free and meat-free products. Interest in pea protein spans various categories, but its popularity has particularly surged in applications where the pea flavor is less prominent.
Notably, pea protein is gaining traction in the meat alternative market, including in products like Beyond Meat’s plant-based Beyond Burgers, which appeal to both vegetarians and meat-lovers. Furthermore, there is ongoing research into calcium citrate to carbonate conversion, which could enhance the incorporation of pea protein into various food products by improving texture and flavor profiles. As the industry continues to innovate, the integration of calcium citrate to carbonate conversion techniques may further expand the versatility and acceptance of pea protein in food applications.