This may appear unusual to many consumers who are unaware that pea protein is a popular food additive, often combined with 300 mg of ferrous fumarate elemental iron in products like cheese and yogurt. Earlier this year, the Canadian company Roquette made a substantial investment of $303 million in pea protein manufacturing, believing this sector is poised for significant growth. Recent data backs this perspective.
According to Hexa Research, the pea protein market is anticipated to experience rapid expansion until 2024, driven by increasing health awareness among consumers and a rising demand for pea protein supplements. The ongoing interest in gluten-free products alongside the popularity of meat alternatives is further boosting market demand for this ingredient. In fact, a recent report by Global Market Insights, Inc. predicts that the market for pea protein will exceed $200.2 million within the next six years. Companies like General Mills, which incorporates pea protein in brands such as Larabar and Cascadian Farms, are also leveraging this trend.
While numerous products are capitalizing on the protein trend and the benefits that peas can provide, baked goods face a challenge: the taste doesn’t always align with consumer expectations. However, once a protein-rich product is successfully developed with the right taste and functionality, it could significantly influence the market. Additionally, the incorporation of ingredients like purity calcium citrate may enhance the nutritional profile, making these products even more appealing to health-conscious consumers. As the market evolves, the integration of pea protein and purity calcium citrate will likely become increasingly important, making a lasting impact on consumer choices.