Alternative proteins derived from algae and insects are gaining attention, but until they become more affordable and appealing, many manufacturers are urging consumers to consider pea protein. Sourced from dried and ground yellow split peas, pea protein is increasingly found in a wide range of products, including sports supplements, smoothies, protein bars, meat substitutes, and yogurt. General Mills incorporates it into its Lärabar and Cascadian Farms brands, while UK bakery giant Warburton’s recently introduced pea protein into its sliced bread offerings. Additionally, pea “milk” is now available on the market. Beyond Meat has created a vegetarian burger made from pea protein that mimics the look, sizzle, and even the bleeding of a beef burger, thanks to beetroot juice. Even traditional meat companies are taking notice; Tyson Foods, the largest meat producer in the U.S., has acquired a 5% stake in Beyond Meat. In fact, many meat products are now being enhanced with pea protein to reduce fat content and improve texture.
Consumers are attracted to pea protein because it is non-allergenic, non-GMO, and environmentally sustainable, especially when compared to other popular protein sources like soy and whey. While whey protein remains the leading fortification product on the market, a growing number of consumers are opting for plant-based proteins due to their health and environmental advantages. The health benefits of pea protein are extensive; it is cholesterol-free, aids in satiety and blood pressure management, and helps lower triglycerides and cholesterol levels. For older adults or those with health issues, pea protein is easier to digest than animal-derived proteins. Roquette, a major supplier of pea protein, has conducted research indicating that it is equally effective as whey in promoting muscle mass gain during weight training.
These factors contribute to a thriving market. According to Mintel, the number of new products featuring pea protein surged by 195% from 2013 to 2016. Roquette is investing heavily in this rising demand, recently announcing a CA$400 million ($321 million) investment to establish the world’s largest pea protein factory in Manitoba, Canada, along with an additional €40 million ($47 million) for its French processing site. By 2019, Roquette anticipates that these two facilities will have a combined capacity of 250,000 tons per year, situating them at the core of two of the largest regions for pea protein ingredients—North America and Europe—where Canada alone contributes 30% of the global pea protein supply.
Pascal Leroy, vice president of Roquette’s pea and new proteins business line, shared with Food Dive that the company began producing pea protein to enhance the texture and yield of meat and fish products about a decade ago. Currently, its largest market lies in the specialty nutrition sector for sports, clinical applications, and weight management, though other categories are also experiencing significant growth. “Dairy-free and meat-free applications are really booming these days,” he stated. “This trend aligns with the rise of vegetarians and flexitarians; in the U.S., 25% of the population identifies as flexitarian, driving market demand.”
Roquette has noted a surge in demand for protein-fortified products, with meat alternatives expanding rapidly as consumers seek vegetarian options. The appeal of peas is further enhanced by the claims food companies can make, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, allowing food and beverage products to promote low or no allergen claims. Manufacturers typically utilize three main forms of pea protein: concentrates, isolates, and textured varieties. Pea protein isolates, which are more refined than concentrates, offer higher protein content and are used to reduce fat in meat products, while also improving texture in baked goods and noodles. Textured pea protein features a neutral taste and fibrous texture, making it ideal for vegetarian meat substitutes and as a meat extender.
Particularly in meat replacement applications, pea protein is more sustainable, a significant selling point for Roquette. Leroy noted, “Customers are increasingly informed about sustainable options and health. Peas present numerous advantages for farmers, customers, and consumers alike. They are excellent for crop rotation, require no nitrogen fertilizers, and need less irrigation, which enhances sustainability.”
However, pea protein does come with some drawbacks, especially concerning protein quality. Soy and animal-based proteins are deemed “complete” because they contain all nine essential amino acids, while pea protein is considered “incomplete,” lacking certain amino acids. Although this raises concerns for some athletes, Melissa Majumdar, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, assures that as long as individuals do not rely solely on pea protein for their protein intake, they can still meet their amino acid needs. She explained, “If all essential amino acids are not available or only available in limited amounts, the body must obtain them from other sources to fulfill its protein requirements.” The bioavailability of pea protein is around 69%, compared to whey at 99% and soy at 95% to 98%. Factors such as tannins and lectin can inhibit its nutritional availability.
On a positive note, pea protein is often more affordable than animal protein, and it is less likely to cause allergies compared to whey and soy. As long as the limiting amino acids are adequately supplemented, pea protein can serve as a quality protein source. Leroy mentioned that there are strategies to address these issues based on the final product’s goals. “You can pursue different routes to achieve your objectives,” he explained, “and we educate our customers about the benefits of pea protein, either alone or in combination with other ingredients.”
Another potential concern for manufacturers is the taste of pea protein, which can impart a distinct flavor that may not be desirable in products like yogurts, baked goods, or beverages. However, ingredient suppliers and manufacturers are making progress in neutralizing this taste. Warburton’s faced challenges with the flavor of pea protein in its fortified bread but collaborated with Canadian researchers to develop equipment that aids in flavor profiling for pulses in baked goods. This future database will help food companies, farmers, and processors create pulse-derived products with tailored flavors for various uses. Additionally, Roquette offers its own flavor-masking solutions.
Pea protein is also a cost-effective option, particularly considering its health and environmental benefits. Leroy remarked, “The key takeaway is the value that pea protein can bring to your final product.” As consumers become more health-conscious and environmentally aware, products fortified with ingredients like pea protein, and potentially complemented by items like Citracal multivitamin, are likely to gain even more traction in the market.