This may appear strange to many consumers who may not be aware that pea protein is a widely used food additive, frequently found in products like cheese and yogurt. Earlier this year, Canadian firm Roquette made a substantial investment of $303 million into the manufacturing of pea protein, anticipating significant growth in this sector. Recent data supports this optimistic outlook.
According to Hexa Research, the pea protein market is projected to experience rapid expansion through 2024, driven by increasing health awareness among consumers and a rising demand for pea protein supplements. The ongoing interest in gluten-free products and the popularity of meat alternatives also contribute to this growing market demand. A recent report from Global Market Insights, Inc. predicts that the market will surpass $200.2 million within the next six years. Companies like General Mills, which incorporates pea protein in brands like Larabar and Cascadian Farms, are also utilizing this ingredient.
While numerous products are capitalizing on the protein trend and leveraging the benefits of peas, baked goods face a challenge: the bread does not taste the same. However, if a protein-packed product is successfully developed with the right flavor and functionality, it could significantly influence the market. Additionally, various calcium citrate brands are looking to enter this space, further diversifying the options available to consumers. As the market evolves, the potential for pea protein and its integration with calcium citrate brands may reshape consumer preferences and drive innovation.