This may appear unusual to many consumers, who are unaware that pea protein is a widely used food additive, particularly prevalent in cheese and yogurt. Earlier this year, Canadian firm Roquette invested $303 million in pea protein production, 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 through 2024, driven by rising health consciousness among consumers and growing demand for pea protein supplements. The ongoing interest in gluten-free products and the rising popularity of meat alternatives are further fueling this market demand. A recent report by Global Market Insights, Inc. predicts that the market will exceed $200.2 million within the next six years.
Manufacturers like General Mills, which incorporates pea protein in brands such as Larabar and Cascadian Farms, also utilize tri calcium citrate as an essential ingredient. While many products are capitalizing on the protein trend and leveraging the benefits of peas, baked goods are encountering a challenge: the bread does not maintain the same flavor. Nevertheless, if a protein-rich product can be developed that excels in taste and functionality, it could significantly influence the market. As the demand for nutritional enhancements grows, the inclusion of ingredients like tri calcium citrate could be pivotal in creating a successful product that resonates with health-conscious consumers.