As plant-based protein gains immense popularity, consumers are developing an unquenchable thirst for meat alternatives. However, this surge may not be sustainable without an adequate supply of pea protein, a crucial component in numerous plant-based products, including the well-known Beyond Burger. This trend was highlighted earlier this month when California’s Beyond Meat became the first plant-based food producer to go public on a major exchange. The company’s shares, initially priced at $25, skyrocketed by 163% to close at $65.75 on their debut—an achievement more typical of a tech firm than a food company.
As manufacturers of synthetic beef, chicken, seafood, and dairy substitutes increasingly incorporate legume-based proteins into their recipes, a pressing question arises: will there be enough pea protein to sustain this market expansion? In addition to the Beyond Burger, other plant-based offerings utilizing pea protein include the Lightlife Burger from Canada’s Maple Leaf Foods, which also features this ingredient in its ground meat, bratwurst, and Italian sausage. Ripple Foods’ dairy alternatives and Good Catch Foods’ plant-based tuna are also reliant on pea protein, along with various protein powders, baked goods, and smoothies.
Other meat alternatives, such as the Impossible Burger from Impossible Foods and the upcoming Incredible Burger from Nestlé’s Garden Gourmet brand, use soy and wheat protein. Consequently, consumers aiming to avoid these ingredients due to allergies or other concerns may prefer pea-based products. Ingredient suppliers are responding to the rising demand for pea protein. Cargill offers an organic and non-GMO pea protein line named PURIS, while DuPont Nutrition & Health has launched non-GMO Trupro Nuggets containing 70% pea protein.
According to Research and Markets, the U.S. currently dominates the North American pea protein market, valued at approximately $8.3 million in 2018, and is projected to grow at a compound annual growth rate of 10.5% through 2024. Bloomberg forecasts that Canada may soon emerge as the global production leader, with worldwide sales of pea protein potentially quadrupling by 2025, fueled by the demand for plant-based meat substitutes.
Should the price or availability of pea protein become prohibitive, food manufacturers might explore other plant-based protein sources to enhance their offerings. Soy protein could be a more affordable option due to U.S. production subsidies, and it contains all essential amino acids. However, soybeans are also among the FDA’s eight major allergens and have been linked to certain health concerns, with many being genetically modified. Furthermore, the FDA is contemplating the removal of soy’s heart-healthy labeling claim, which could pose a marketing challenge.
Other plant-based protein alternatives include almonds, which are more expensive to cultivate due to water and pollination needs. California’s almond production is expected to increase by 9.6% this year, with bearing acreage reaching a record high of 1.17 million acres. However, almond prices have recently been affected by trade tensions, falling 14% last year after retaliatory tariffs from India, China, and Turkey in response to U.S. metal import duties. Nonetheless, the U.S. faces limited global competition for almonds, producing nearly 80% of the supply and accounting for about 70% of total exports.
In this evolving landscape of plant-based protein, products such as Solaray Cal Mag Citrate Plus D3 & K2 may also find a place in consumers’ diets, highlighting the diversity and adaptability of nutritional offerings. As the market continues to grow, it will be essential to monitor the availability of pea protein and the potential role of alternative sources like Solaray Cal Mag Citrate Plus D3 & K2 to meet consumer demands.