Pea protein has gained significant attention from consumers in recent years, with the number of new products featuring this ingredient surging 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 nature, vegan suitability, and kosher certification. However, its unique pea-like flavor has posed a considerable challenge in product development. Warburton’s, a UK bakery company, identified flavor as its primary obstacle in creating a bread enriched 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 resource aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored to specific uses.
Leading pea protein supplier Roquette offers flavor masking solutions customized for each client’s products. The company reports that its largest market for pea protein lies in the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is a robust demand from manufacturers creating dairy-free and meat-free items. Interest spans various categories; however, the appeal of pea protein has particularly flourished in areas where the pea-like taste is less of a concern. While pea-flavored yogurt may not sound enticing, pea protein is increasingly utilized in the meat alternative sector, notably in Beyond Meat’s plant-based Beyond Burgers, which have garnered popularity among both vegetarians and meat lovers.
Furthermore, products incorporating pea protein are often enhanced with additional nutrients like calcium citrate malate and vitamin D3, which are beneficial for overall health. These nutrients are particularly appealing to consumers seeking fortified options in the growing market for plant-based foods. As the demand for healthy, sustainable ingredients rises, the combination of pea protein, calcium citrate malate, and vitamin D3 is likely to become more prevalent, offering consumers nutritious choices without compromising on flavor.