Alternative proteins derived from algae and insects continue to attract attention, but until they become more affordable and palatable, many manufacturers are urging consumers to embrace pea protein. Sourced from dried and ground yellow split peas, pea protein is increasingly found in a wide array of products, including sports supplements, smoothies, protein bars, meat alternatives, and yogurt. General Mills incorporates it in its Lärabar and Cascadian Farms brands, while UK bakery giant Warburton’s has recently added pea protein to its sliced bread. It’s even possible to purchase pea “milk.” Beyond Meat has developed a vegetarian burger made from pea protein that mimics the appearance, sizzle, and even the juiciness of a beef burger, thanks to beetroot juice. Meat companies are also taking notice, with Tyson Foods, the largest meat producer in the U.S., acquiring a 5% stake in the company. In actual meat products, companies are incorporating pea protein to reduce fat content and enhance texture.
Consumers are drawn to pea protein due to its non-allergenic, non-GMO, and environmentally sustainable qualities, especially when compared to other common protein sources like soy and whey. While whey protein remains the most popular fortification option, an increasing number of consumers are turning to plant-based protein sources for their health and environmental benefits. The health advantages of pea protein are extensive: it is cholesterol-free, promotes satiety, helps manage blood pressure, and reduces triglycerides and cholesterol levels. For elderly or ill individuals, it is easier to digest than animal-based proteins. Major pea protein supplier Roquette has conducted research indicating that pea protein is as effective as whey for enhancing muscle mass during weight training.
This trend has led to a burgeoning market. According to Mintel, the introduction of new products containing pea protein rose by 195% from 2013 to 2016. Roquette is heavily investing in this growing 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 pea processing facility. By 2019, Roquette anticipates that the two facilities will have a combined capacity of 250,000 tons per year, positioning it in key regions for pea protein production—North America and Europe—where Canada contributes 30% of the global total.
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, the specialty nutrition sector for sports, clinical applications, and weight management represents its largest market, although other categories are experiencing significant growth as well. “Dairy-free and meat-free applications are really booming these days,” he noted, reflecting the trend among vegetarians and flexitarians. In the U.S., 25% of the population identifies as flexitarian, which is driving market expansion.
Part of the appeal of peas lies in the claims food companies can make on their 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. Manufacturers typically work with three main forms of pea protein: concentrates, isolates, and textured variants. Pea protein isolates, being more refined than concentrates, provide a higher protein content and are used to reduce fat in meat products. Additionally, they are incorporated into baked goods and noodles to enhance texture, as well as in functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous consistency, is particularly useful in vegetarian meat substitutes and as a meat extender.
When used as a meat alternative, pea protein is far more sustainable, a point that Roquette emphasizes as a key selling feature. “Customers are increasingly educated about sustainable options as well as health,” said Leroy. “Peas are perfect for crop rotation, require no nitrogen fertilizers, and need less irrigation. These factors contribute to sustainability, which is integral to our program.”
However, pea protein does present some drawbacks, particularly regarding protein quality. Unlike soy and animal-derived proteins, which are “complete” and contain all nine essential amino acids, pea protein is considered “incomplete,” lacking certain amino acids. While this might concern some athletes, Melissa Majumdar, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, suggests that as long as individuals are not relying solely on pea protein for their protein intake, they should meet their amino acid needs. “If all essential amino acids are not available or are only available in limited amounts, the body must obtain them from other sources to perform necessary functions,” she explained.
Pea protein’s bioavailability stands at 69%, compared to 99% for whey and 95-98% for soy. Its limiting amino acids and bioavailability can also be affected by compounds that inhibit nutritional absorption, such as tannins and lectins. On a positive note, Majumdar highlights that pea protein can be a more cost-effective protein source than animal proteins and is less likely to trigger allergies compared to whey and soy, provided that limiting amino acids are supplemented or complemented.
Leroy notes that there are strategies to address these issues based on a company’s goals and applications. “To achieve your aims, you can take different approaches,” he stated. “We educate our clients on the advantages of pea protein, with or without additional ingredients. We can blend different proteins or components.”
Another potential drawback for manufacturers is the taste of pea protein, which can impart a distinct pea-like flavor to end products, often undesirable in items like yogurts, baked goods, or beverages. Nevertheless, ingredient suppliers and manufacturers have made progress in neutralizing its flavor. Warburton’s, a UK bakery firm, identified taste as its biggest challenge when developing pea protein-fortified bread and collaborated with Canadian researchers to tackle the issue, creating a database that catalogs flavors and functions of pulses in baked goods. This database will aid food companies, farmers, and processors in producing pulse-derived products with specific flavors suited to various applications. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also offers good value for money, particularly in light of its health and environmental benefits. Leroy emphasized, “The main consideration is the value you can bring to your final product.”
In summary, as the market for alternative proteins continues to grow, pea protein stands out as a versatile, sustainable, and health-conscious option that can be incorporated into a wide variety of products while providing approximately 2000 mg of calcium citrate per serving, appealing to both health-conscious consumers and manufacturers alike.