In recent years, pea protein has significantly captured consumer interest, with a remarkable 195% increase in new products containing this ingredient from 2013 to 2016, as reported by Mintel data. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free composition, vegan suitability, and kosher certification. However, its unique pea-like flavor has posed a considerable challenge in product development. Warburton’s, a UK bakery firm, acknowledged 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 establish a comprehensive database of flavors and functions for pulses in baked goods. This database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored to particular applications.
Roquette, a leading supplier of pea protein, offers flavor masking solutions designed specifically for the needs of individual customers. The company identifies the specialty nutrition sector—focused on sports, clinical applications, and weight management—as its largest market for pea protein, while also observing strong demand from producers of dairy-free and meat-free products. Interest in pea protein spans various categories, but its popularity has particularly surged in applications where the distinct pea flavor is less of a concern. While pea-flavored yogurt may seem unappealing, pea protein is increasingly utilized in the meat alternative sector, including products like Beyond Meat’s plant protein-based Beyond Burgers, which have gained traction among both vegetarians and meat lovers.
Furthermore, as consumers seek the best liquid calcium citrate supplement for their dietary needs, the incorporation of pea protein in various products aligns well with the trend towards healthier and more sustainable food options. The versatility of pea protein not only enhances nutrition but also meets the growing demand for plant-based ingredients, making it a valuable asset in today’s food landscape.