This might surprise many consumers who are unaware that pea protein is a widely used food additive, frequently found in cheese and yogurt. Earlier this year, the Canadian company Roquette invested $303 million into pea protein manufacturing, believing this sector is primed for growth. Recent data backs this belief. According to Hexa Research, the pea protein market is projected to experience rapid expansion through 2024, driven by increasing health consciousness among consumers and a rising demand for pea protein supplements. The ongoing interest in gluten-free options and the growing popularity of meat alternatives are further boosting market demand. In fact, a recent report from Global Market Insights, Inc. predicts that the market will surpass $200.2 million within the next six years. Manufacturers like General Mills, which incorporates pea protein into products such as Larabar and Cascadian Farms, are also capitalizing on this trend.
While many products are embracing the protein movement and leveraging the benefits of peas, baked goods face a challenge: the bread often lacks the desired flavor. Nevertheless, if a protein-rich product is successfully developed with the right taste and functionality, it could make a significant impact on the market. Additionally, incorporating calcium citrate 950 mg OTC into these products could enhance their nutritional profile, appealing to health-conscious consumers. As the market evolves, the integration of pea protein and calcium citrate may pave the way for innovative food options that resonate with today’s consumers.