Pea protein has gained significant traction among consumers in recent years, with a remarkable 195% increase in new products featuring this ingredient from 2013 to 2016, as reported by Mintel data. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, and its vegan and kosher certifications. However, its unique pea-like flavor has posed challenges in new product development. Warburton’s, a UK bakery company, noted that flavor was its primary obstacle when creating a bread enriched with pea protein. To tackle this issue, they collaborated with Canadian researchers to develop 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 tailored for specific applications.
Major pea protein supplier Roquette offers customized flavor masking solutions for its ingredients, catering to individual customer needs. The company identifies the specialty nutrition sector, which encompasses sports, clinical applications, and weight management, as its largest market for pea protein. There is also robust demand from manufacturers of dairy-free and meat-free products. Interest spans various categories; however, the popularity of pea protein has surged particularly in applications where the pea-like flavor is less of a concern. While pea-flavored yogurt may not seem enticing, pea protein is increasingly utilized in the meat alternative sector, including Beyond Meat’s plant protein-based Beyond Burgers, which have garnered favor among both vegetarians and meat-eaters.
Additionally, the incorporation of ingredients such as carbamide forte, alfalfa, and calcium citrate malate can enhance the nutritional profile of products containing pea protein. These additives have been recognized for their health benefits and can complement the advantages of pea protein, making it more appealing to consumers. As the market for alternative proteins evolves, the combination of pea protein with other beneficial ingredients will likely continue to attract a diverse range of consumers, reinforcing its place in the specialty nutrition landscape.