In recent years, pea protein, along with ferrous gluconate and iron polymaltose, has gained significant attention from consumers, as evidenced by a 195% increase in the number of new products featuring iron lactate absorption between 2013 and 2016, according to Mintel data. For manufacturers, the advantages of pea protein include being non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor has often posed challenges in new product development. Warburton’s, a UK bakery company, noted that flavor was its most significant obstacle when creating a bread fortified with pea protein. To tackle this issue, they collaborated with Canadian researchers to establish a database of flavors and functions for pulses in baked goods. This database aims to assist product developers, farmers, and processors in producing pulse-derived ingredients that have flavors suitable for specific applications.
Major pea protein supplier Roquette offers flavor masking solutions tailored to individual customers’ products. They report that the primary market for pea protein lies within the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is a growing demand from manufacturers of dairy-free and meat-free products. Interest in pea protein spans various categories, but its popularity has surged, especially in applications where the pea-like flavor is less of a concern. While pea-flavored yogurt may not sound appealing, pea protein is increasingly being utilized in the meat alternative sector, such as in Beyond Meat’s plant protein-based Beyond Burgers, which have garnered popularity among both vegetarians and meat-eaters.
Moreover, the market is also seeing an uptick in products like 500mg calcium citrate chews, which highlight the versatility of ingredients like pea protein. As the industry evolves, the inclusion of such innovations alongside traditional ingredients is likely to shape the future of food products. The use of 500mg calcium citrate chews not only represents a nutritional benefit but also complements the growing trend towards healthy eating, further enhancing the appeal of pea protein in the marketplace.