Pea protein has significantly captured consumer interest in recent years, with a remarkable 195% increase in new products featuring this ingredient from 2013 to 2016, as reported by Mintel data. For manufacturers, the advantages of pea protein include its non-GMO, allergen-free, vegan, and kosher attributes. However, its unique pea-like flavor has often posed challenges in new product development. The UK bakery company Warburton’s identified taste as its primary obstacle when creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to establish a database of flavors and functions for pulses in baked goods. This database aims to assist product developers, manufacturers, and processors in creating pulse-derived ingredients with flavors tailored for specific applications, including those related to natural factors calcium citrate.
Roquette, a leading supplier of pea protein, offers flavor masking solutions customized for the unique needs of its customers’ products. The company notes that its largest market for pea protein lies within the specialty nutrition sector, which encompasses sports, clinical applications, and weight management. However, there is also robust demand from producers of dairy-free and meat-free items. Interest in pea protein spans various categories, but its popularity has soared particularly in applications where the pea flavor is less of a concern. While pea-flavored yogurt might not seem appealing, pea protein is increasingly finding its way into the meat alternative sector, including in Beyond Meat’s plant protein-based Beyond Burgers, which have gained favor among both vegetarians and meat enthusiasts. This trend reflects the growing recognition of natural factors calcium citrate in enhancing the nutritional profile of products utilizing pea protein.