Alternative protein sources derived from algae and insects continue to attract attention, but until they become more affordable and appealing, manufacturers are increasingly urging consumers to consider peas as a viable option. Pea protein, extracted from dried and ground yellow split peas, is now a common ingredient in a variety of products including sports supplements, smoothies, protein bars, meat alternatives, and even yogurt. Companies like General Mills incorporate it in their Lärabar and Cascadian Farms brands, while UK bakery giant Warburton’s has recently introduced pea protein into its sliced bread offerings. Additionally, pea “milk” is now available for purchase. Beyond Meat has created a vegetarian burger using pea protein that mimics the look, sizzle, and even the bleeding effect of a beef burger, thanks to the addition of 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 meat products, manufacturers are adding pea protein to reduce fat content and enhance texture.
Consumers are drawn to pea protein due to its non-allergenic, non-GMO, and environmentally friendly qualities, especially in comparison to other commonly used protein sources like soy and whey. While whey protein remains the top fortification product on the market, an increasing number of consumers are considering plant-based protein options for their health and environmental benefits. The health advantages of pea protein are extensive: it is cholesterol-free, promotes satiety, helps regulate blood pressure, and reduces triglycerides and cholesterol levels. For older adults or those with health issues, pea protein is easier to digest than animal-derived proteins. Research by major supplier Roquette indicates that pea protein is as effective as whey in promoting muscle mass gain during weight training.
This growing interest has led to a booming market. According to Mintel, the number of new products containing pea protein surged by 195% from 2013 to 2016. Roquette is capitalizing on this demand, recently announcing a CA$400 million ($321 million) investment to establish the world’s largest pea protein factory in Manitoba, Canada, alongside an additional €40 million ($47 million) for its processing site in France. By 2019, the company anticipates that the two facilities will have a combined capacity of 250,000 tons per year, positioning Roquette within two of the largest global regions for pea protein ingredients—North America and Europe, as well as being located near the world’s largest pea supply, with Canada accounting for 30% of the global total.
Pascal Leroy, Roquette’s vice president of the pea and new proteins business line, mentioned that the company began producing pea protein about ten years ago to enhance the texture and yield of meat and fish products. Today, the specialty nutrition sector—covering sports, clinical applications, and weight management—represents its largest market, with other sectors also experiencing significant growth. “Dairy-free and meat-free applications are really booming these days,” he noted, adding that the trend aligns with the increasing number of vegetarians and flexitarians in the U.S., where 25% of the population identifies as flexitarian.
Roquette has noted a surge in demand for protein-fortified products. The meat substitute category is expanding rapidly as more consumers explore vegetarian options. The appeal of peas also lies in the claims that food companies can promote on packaging—such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, allowing products containing it to make low/no/reduced allergen claims. For manufacturers, there are three primary types of pea protein: concentrates, isolates, and textured. Pea protein isolates, which are more refined than concentrates, provide a higher protein content. Both types are used to lower fat content in meat products and to enhance texture in baked goods and noodles, as well as in functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous texture, is ideal for vegetarian meat substitutes and as a meat extender.
In particular, using pea protein as a meat replacement is much more sustainable, a key selling point for Roquette. “Customers are increasingly educated about sustainable options as well as health,” Leroy stated. “Peas are ideal for crop rotation, requiring no nitrogen fertilizers and less irrigation. These factors contribute to sustainability, which is part of our commitment.” However, pea protein does have potential downsides, particularly regarding protein quality. Unlike soy and animal-derived proteins, which are considered “complete” as they contain all nine essential amino acids, pea protein is “incomplete” and lacks certain amino acids. Although this may concern some athletes, registered dietitian Melissa Majumdar assures that as long as individuals do not rely solely on pea protein for their protein needs, they are likely to meet their amino acid requirements.
Majumdar notes that the bioavailability of pea protein is 69%, compared to 99% for whey and 95% to 98% for soy. Besides its limiting amino acids, bioavailability can be affected by compounds that inhibit nutritional availability, such as tannins and lectins. Nonetheless, she adds that pea protein can be a more affordable protein source than animal-based options. Leroy emphasizes that companies can address the amino acid limitation by combining pea protein with other ingredients.
Another challenge for manufacturers is the flavor of pea protein, which can impart a distinct taste to products, often undesirable in yogurts, baked goods, or beverages. However, ingredient suppliers and manufacturers have made progress in masking its flavor. Warburton’s, for example, faced this challenge when creating its pea protein-fortified bread, collaborating with Canadian researchers to enhance flavor profiles in baked goods. A future database will assist food companies, farmers, and processors in developing pulse-derived products with specific flavors. Additionally, suppliers like Roquette offer flavor-masking solutions.
Pea protein also offers good value for money, especially when considering its health and environmental benefits. “The main guidance is the value you can bring to your final product,” Leroy stated. Furthermore, when discussing the nutritional aspects, it is important to note the role of ingredients like calcium citrate, which provide additional health benefits and can be integrated into formulations to enhance their nutritional profile. As the demand for plant-based proteins continues to rise, the potential for innovative applications of pea protein will keep expanding in the food industry.