In recent years, pea protein has gained significant attention from consumers, with the number of new products featuring this ingredient soaring by 195% between 2013 and 2016, according to Mintel data. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, vegan and kosher certification. However, the ingredient’s unique pea-like flavor has posed challenges in product development. The UK bakery company Warburton’s noted that flavor was its primary obstacle in creating a bread enriched with pea protein. To tackle this issue, the company collaborated with Canadian researchers to create a database that catalogs flavors and functionalities of pulses in baked goods, aimed at assisting product developers, farmers, and processors in producing pulse-derived ingredients with flavors that suit specific applications.
Roquette, a leading supplier of pea protein, offers flavor masking solutions tailored to the unique requirements of its customers’ products. The company identifies its largest market for pea protein as the specialty nutrition sector, which includes sports nutrition, clinical applications, and weight management, particularly for bariatric patients. However, there is also a growing demand from manufacturers of dairy-free and meat-free products.
Interest in pea protein spans various categories, but it has become especially popular in applications where the pea-like flavor is less of a concern. While the concept of pea-flavored yogurt may not be appealing to everyone, pea protein is increasingly utilized in the meat alternative market, including in products like Beyond Meat’s plant protein-based Beyond Burgers, which have garnered popularity among both vegetarians and meat-eaters. Additionally, the incorporation of calcium citrate in conjunction with pea protein is becoming a trend, especially in products aimed at bariatric patients, as it enhances the nutritional profile while addressing potential deficiencies.