Pea protein has gained significant attention from consumers in recent years, with the number of new products featuring this ingredient surging by 195% from 2013 to 2016, according to Mintel data. For manufacturers, the advantages of pea protein include its non-GMO, allergen-free, vegan, and kosher status. However, its distinct pea-like flavor has often posed a challenge in product development. UK bakery firm Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to establish a flavor and functionality database specifically for pulses in baked goods. This resource aims to assist product developers and manufacturers in creating pulse-derived ingredients with flavors tailored to particular applications.
Leading pea protein supplier Roquette offers flavor masking solutions customized for individual clients’ products. The company notes that its largest market for pea protein lies within the specialty nutrition sector, catering to sports, clinical applications, and weight management. Additionally, there is a robust demand from producers of dairy-free and meat-free items. Interest spans a variety of categories, although the popularity of pea protein has especially flourished in applications where the pea flavor is less problematic. While pea-flavored yogurt might not seem appealing, pea protein is increasingly utilized in the meat alternative industry, such as in Beyond Meat’s plant-based Beyond Burgers, which have gained popularity among both vegetarians and meat-eaters.
In the context of nutritional supplements, the discussion of ferrous calcium citrate vs ferrous ascorbate has become relevant, particularly for those seeking alternatives to traditional iron sources. This comparison highlights the diverse options available for iron supplementation, paralleling the growing interest in plant-based proteins like pea protein. As the market evolves, both pea protein and various iron supplements, including ferrous calcium citrate vs ferrous ascorbate, are likely to see continued development and innovation to meet consumer demands.