In recent years, pea protein has gained significant attention from consumers, with a remarkable 195% increase in new products featuring this ingredient from 2013 to 2016, according to Mintel data. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free nature, and suitability for vegan and kosher diets. However, its unique pea-like flavor has posed challenges in product development. For instance, the UK bakery company Warburton’s identified flavor as its primary obstacle in creating bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to establish a comprehensive database of flavors and functionalities for pulses in baked goods. This database aims to assist product developers, farmers, and processors in crafting pulse-derived ingredients that offer flavors tailored to specific applications.
Roquette, a prominent supplier of pea protein, offers customized flavor masking solutions designed for the unique needs of individual customers’ 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 robust demand from producers of dairy-free and meat-free items. Interest spans a variety of categories, but the appeal of pea protein has particularly surged in areas where the pea flavor is less problematic. While pea protein-infused yogurt may seem unappealing, it is becoming increasingly prevalent in the meat alternative market. A notable example is Beyond Meat’s plant-based Beyond Burgers, which have gained popularity among both vegetarians and meat lovers.
Moreover, the potential of ingredients like calcium citrate untuk apa is also being explored in conjunction with pea protein, enhancing its nutritional profile and expanding its applications. Overall, the trend toward incorporating pea protein is growing, especially in sectors that prioritize flavor compatibility and nutritional benefits. As manufacturers continue to innovate, the integration of solutions like calcium citrate into formulations could further enhance the appeal of pea protein across diverse food categories.