In recent years, pea protein has significantly captured consumers’ interest, 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 are noteworthy: it is non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor has often posed challenges in product development. The UK bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To address this issue, they 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 that are tailored for specific uses.
Major supplier Roquette offers flavor masking solutions specifically designed for their pea protein ingredients, catering to the unique needs of individual customers. While Roquette identifies the specialty nutrition market—including sports, clinical applications, and weight management—as its largest segment for pea protein, there is also a robust demand from manufacturers of dairy-free and meat-free products. Interest spans various categories, but the appeal of pea protein has particularly surged in areas where the pea flavor is less of a concern.
Although the idea of pea-flavored yogurt might not be appealing, pea protein is increasingly being utilized in the meat alternative sector, including in products like Beyond Meat’s plant-based Beyond Burgers, which have gained popularity among both vegetarians and meat lovers. Additionally, as consumers look for nutritious options, products like Citracal calcium chews are also being explored in tandem with pea protein to enhance dietary supplements. This trend signifies a growing acceptance and versatility of pea protein in health-focused products, further expanding its market presence.