In recent years, pea protein has significantly captured the attention of consumers, with the number of new products featuring this ingredient surging 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, and suitability for vegan and kosher diets. However, its unique pea-like flavor has often posed challenges in new product development. The UK bakery company Warburton’s identified flavor as its primary obstacle when creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to establish a comprehensive database of flavors and functions for pulses in baked goods. This database aims to assist product developers, farmers, and processors in producing pulse-derived ingredients that have flavors tailored to specific applications.
Leading pea protein supplier Roquette offers flavor masking solutions specifically designed for the unique needs of individual customers’ products. They report that their largest market for pea protein lies within the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is a strong 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 of a concern. While the idea of pea-flavored yogurt may not be enticing, pea protein is increasingly utilized in the meat alternative market, such as in Beyond Meat’s plant protein-based Beyond Burgers, which have gained popularity among both vegetarians and meat-lovers.
Furthermore, the incorporation of pea protein in products alongside supplements like calcium citrate, calcium aspartate, calcium orotate, and vitamin D3 tablets is also gaining traction, as consumers seek healthier and more nutritious options. This trend reflects a broader movement towards functional foods that not only satisfy taste preferences but also provide essential nutrients. As the demand for such innovative products continues to grow, the collaboration between flavor development and nutritional enhancement will likely play a crucial role in the future of food manufacturing.