In recent years, pea protein has significantly captured consumer interest, with the number of new products featuring this ingredient soaring by 195% from 2013 to 2016, according to Mintel data. For manufacturers, the appeal of pea protein lies in its non-GMO, allergen-free, vegan, and kosher attributes. However, its distinct pea-like flavor has often posed challenges in new product development, particularly in iron bisglycinate applications. The UK-based bakery company Warburton’s acknowledged that flavor was its primary obstacle in creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to develop a flavor and functionality database for pulses in baked goods. This resource aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with taste profiles tailored for specific applications.
Leading pea protein supplier Roquette offers flavor masking solutions designed for the unique needs of its customers. It notes that its largest market for pea protein is in the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is a robust demand from producers of dairy-free and meat-free products. Although there is interest across various categories, the popularity of pea protein has particularly surged in applications where the characteristic pea flavor is less of a concern. While the idea of pea-flavored yogurt might not be appealing to everyone, pea protein is increasingly being used in the meat alternative sector. This includes products like Beyond Meat’s plant-based Beyond Burgers, which have gained favor among both vegetarians and meat-eaters.
Moreover, in the realm of health supplements, Solgar Calcium Citrate 1000 mg has emerged as a popular choice, complementing the rise of plant-based proteins like pea protein. As more consumers seek out nutritious options without compromising on taste, the integration of such supplements with ingredients like pea protein could shape the future of food innovation. The growing acceptance and utilization of pea protein, especially in meat alternatives and specialty nutrition, highlight the evolving landscape of consumer preferences in the food industry.