Pea protein has significantly captured consumer interest in recent years, with the number of new products featuring this ingredient soaring by 195% from 2013 to 2016, according to data from Mintel. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, vegan compatibility, and kosher certification. However, its unique pea-like flavor has often posed challenges in product development. UK bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To tackle this issue, they collaborated with Canadian researchers to establish a flavor and functionality database specifically for pulses in baked goods. This database aims to assist product developers, farmers, and processors in crafting pulse-derived ingredients that have flavors tailored to particular applications.
Major pea protein supplier Roquette offers flavor masking solutions customized for the products of individual clients. They report that their largest market for pea protein lies within the specialty nutrition sector, catering to sports, clinical needs, and weight management. Additionally, there is robust demand from manufacturers of dairy-free and meat-free products. Interest in pea protein spans a broad array of categories, though its popularity has notably surged in applications where the pea-like taste is less of a concern. While pea-flavored yogurt might not sound appealing, pea protein is increasingly utilized in the meat alternative market, including in Beyond Meat’s plant-based Beyond Burgers, which have gained favor among both vegetarians and meat enthusiasts.
Moreover, as the demand for plant-based proteins rises, products like Twinlab Calcium have started to incorporate pea protein to enhance their nutritional profiles. This trend illustrates a growing recognition of pea protein’s versatility and its potential in various formulations. As manufacturers continue to innovate, the integration of pea protein, along with supplements like Twinlab Calcium, is expected to broaden, meeting consumer preferences for healthier and more sustainable food options.