Alternative proteins derived from algae and insects are gaining attention, but until they become more affordable and appealing, many manufacturers are encouraging us to consider pea protein. Sourced from dried and ground yellow split peas, pea protein is increasingly found in a variety of products, including sports supplements, smoothies, protein bars, meat substitutes, and even yogurt. General Mills incorporates it into its Lärabar and Cascadian Farms brands, while UK bakery giant Warburton’s has recently added pea protein to its sliced bread. Additionally, pea “milk” is now available for purchase. Beyond Meat has developed a vegetarian burger using pea protein that mimics the look, sizzle, and even bleeding effect of a beef burger, thanks to beetroot juice. Even traditional meat companies are taking notice, with Tyson Foods, the largest meat producer in the U.S., acquiring a 5% stake in Beyond Meat. Furthermore, meat producers are integrating pea protein into their products to reduce fat content and enhance texture.
The appeal of pea protein lies in its non-allergenic, non-GMO, and environmentally friendly nature, especially when compared to other protein sources like soy and whey. Although whey protein remains the most popular fortification option, an increasing number of consumers are turning to plant-based proteins for their health and environmental benefits. Pea protein boasts numerous health advantages: it is cholesterol-free, aids in satiety and blood pressure regulation, 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. Major supplier Roquette has conducted research indicating that pea protein is just as effective as whey in promoting muscle mass gains during weight training.
This growing popularity translates into a booming market. According to Mintel, the number of new products featuring pea protein surged by 195% from 2013 to 2016. Roquette is making significant investments in response to 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 facility. By 2019, Roquette anticipates that the two plants will have a combined capacity of 250,000 tons per year, positioning it at the forefront of the pea protein market in North America and Europe, where Canada alone produces 30% of the global pea protein supply.
Pascal Leroy, vice president of Roquette’s pea and new proteins division, shared with Food Dive that the company began producing pea protein to enhance the texture and yield of meat and fish products around a decade ago. Currently, its primary market is specialty nutrition for sports, clinical applications, and weight management, although other sectors are also experiencing robust growth. “Dairy-free and meat-free applications are booming,” he noted, reflecting the trend of increasing vegetarian and flexitarian diets, with 25% of the U.S. population identifying as flexitarian, driving market expansion.
Roquette has observed a significant demand for protein-fortified products, with meat substitutes growing rapidly as consumers seek vegetarian options. Additionally, the marketing potential of peas is notable, as food companies can promote their products as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, allowing foods containing it to make low/no/reduced allergen claims. Manufacturers can choose from three main types of pea protein: concentrates, isolates, and textured varieties. Pea protein isolates offer a higher protein content and are used to reduce fat levels in meat products; they also enhance texture in baked goods and noodles, as well as functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous texture, is particularly useful for vegetarian meat substitutes and as a meat extender.
When used as a meat alternative, pea protein is significantly more sustainable, a factor that Roquette emphasizes as a key selling point. “Customers are increasingly informed about sustainable options as well as health benefits. Pea proteins provide numerous advantages for farmers, customers, and consumers,” Leroy stated. “Peas are perfect for crop rotation, requiring no nitrogen fertilizers and less irrigation, contributing to sustainability.”
However, pea protein does have some limitations, particularly regarding protein quality. While soy and animal-derived proteins are deemed “complete” due to their inclusion of all nine essential amino acids, pea protein is considered “incomplete,” lacking in 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 intake, they can 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 another source to perform essential functions,” she explained. She noted that pea protein’s bioavailability is at 69%, compared to 99% for whey and 95% to 98% for soy. Its bioavailability may also be affected by compounds that inhibit nutrient absorption, such as tannins and lectins.
On the positive side, pea protein can be a more affordable protein source compared to animal proteins. “Pea protein is less commonly associated with allergies than whey and soy, and as long as the limiting amino acids are compensated for, it can serve as a quality protein source,” Majumdar added. Leroy acknowledged that there are strategies to address these challenges, depending on the company’s objectives and the intended application. “To achieve your goal, various approaches can be taken,” he said. “We educate our customers about the benefits of pea protein, whether used alone or in combination with other ingredients.”
Another potential downside for manufacturers is the taste of pea protein, which can impart a distinct flavor to finished products, a characteristic that may not be desirable in yogurts, baked goods, or beverages. However, both ingredient suppliers and manufacturers have made progress in neutralizing its flavor. Warburton’s, a UK bakery firm, reported that flavor was its biggest challenge in creating pea protein-fortified bread, but collaboration with Canadian researchers has helped address this issue by developing flavor profiles and applications for pulses in baking. In the future, this database will assist food companies, farmers, and processors in creating pulse-derived products with specific flavors tailored to various applications. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also represents good value for money, particularly when considering its health and environmental benefits. “The key factor is the value you can add to your final product,” Leroy concluded. Products like calcium citrate chewy bites 500mg are just one example of how pea protein can enhance nutritional profiles while remaining appealing to consumers.