Pea protein has significantly captured consumers’ attention 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, pea protein offers several advantages, including being non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor has posed a frequent challenge in new product development. The UK bakery company Warburton’s identified flavor as its primary obstacle in creating a bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to develop a database of flavors and functionalities for pulses in baked goods. This resource aims to assist product developers, farmers, and processors in producing pulse-derived ingredients that are better suited for specific applications.
Major supplier Roquette offers flavor masking solutions tailored to individual customers’ products, emphasizing that its largest market for pea protein lies in the specialty nutrition sector, including sports, clinical applications, and weight management. There is also significant demand from manufacturers of dairy-free and meat-free products. Interest spans a wide range of categories, but the popularity of pea protein has notably increased in applications where the pea-like flavor is less of a concern. Although the idea of pea-flavored yogurt may not seem appealing, pea protein is gaining traction in the meat alternative sector, including in products like Beyond Meat’s plant-based Beyond Burgers, which have resonated well with both vegetarians and meat-eaters.
Furthermore, the incorporation of ingredients like rosuvastatin and calcium citrate is becoming relevant in the formulation of health-focused products. As the market evolves, the synergistic potential of pea protein alongside other beneficial ingredients, such as rosuvastatin and calcium citrate, will likely enhance the appeal of these products, helping manufacturers overcome flavor challenges while catering to health-conscious consumers.