Pea proteins are increasingly recognized for their ability to enhance the nutritional profile of products and provide cohesion in gluten-free items. With a protein content of 25%, they surpass wheat and rice, which contain 13% and 7% protein, respectively, though they still fall short of soy’s 34%. Experts in food ingredients note that one of the advantages of pea proteins is their more sustainable production compared to soy. However, there are some drawbacks, such as the absence of the essential amino acids lysine and threonine, making them incomplete proteins unless combined with rice, whey, or soy, which can introduce allergenic concerns. Additionally, pea-derived protein products may impart a vegetable flavor and dry texture, which are not desirable in manufacturing or for consumers.
On the positive side, pea proteins can contribute to improved triglyceride and cholesterol levels. Research conducted on rats indicates that they may assist in regulating cholesterol and promoting healthy blood pressure. Supplier Roquette highlights that the specialty nutrition sector for sports, clinical applications, and weight management represents their largest market for pea protein, alongside a strong demand from producers of dairy-free and meat-free products. Ripple Foods offers pea-based milk and yogurt, claiming they are tastier and more environmentally friendly than other plant-based alternatives. Furthermore, pea protein is a key ingredient in Beyond Meat’s plant protein burgers.
Manufacturers are discovering diverse applications for pea proteins across various baked goods. According to Cargill, which produces an organic and non-GMO pea protein line named PURIS, these proteins are being incorporated into breads, waffles, cereals, and snacks. This trend aligns with findings from a 2016 International Food Information Council Foundation study, which revealed that 64% of consumers wish to integrate more pea protein into their diets. As the popularity of pea protein continues to rise, it is anticipated that new product applications will emerge. The majority of the North American pea protein market is based in the U.S., with a market value estimated at $8.3 million last year and projected to grow at a compound annual growth rate of 10.5% through 2024.
Moreover, the inclusion of pea proteins in products could be a valuable complement to ccm calcium supplements, offering a dual benefit for consumers looking to enhance their nutritional intake. As the market evolves, the synergy between pea proteins and ccm calcium supplements may become increasingly significant in meeting consumer demands for healthier options.