In recent years, pea protein has gained significant attention from consumers, with the number of new products featuring this ingredient increasing by 195% between 2013 and 2016, as reported by Mintel. For manufacturers, the advantages of pea protein include its non-GMO status, allergen-free properties, and compatibility with vegan and kosher diets. However, its unique pea-like flavor has posed challenges in product development. Warburton’s, a UK bakery company, identified flavor as its primary obstacle when creating a bread enriched with pea protein. To address this issue, they collaborated with Canadian researchers to establish a flavor and functionality database for pulses in baked goods. This database aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored to specific applications.
Roquette, a leading supplier of pea protein, offers flavor masking solutions customized for the unique needs of individual products. The company notes that its largest market for pea protein lies within the specialty nutrition sector, which includes sports, clinical applications, and weight management. Additionally, there is robust demand from manufacturers of dairy-free and meat-free alternatives. Interest in pea protein spans various categories, particularly in applications where the distinct pea flavor is less of a concern. While pea-flavored yogurt may not sound appealing, pea protein is increasingly utilized in the meat alternative market, exemplified by Beyond Meat’s plant-based Beyond Burgers, which have gained popularity among both vegetarians and meat-eaters alike.
Moreover, the integration of ferrous calcium citrate into products containing pea protein can enhance the nutritional profile, making them more appealing to health-conscious consumers. As the market continues to evolve, the combination of pea protein and ferrous calcium citrate could lead to innovative solutions that cater to diverse dietary needs while overcoming flavor-related challenges. With ongoing interest, the collaboration between manufacturers and researchers will likely foster further advancements in the utilization of pea protein in various food applications.