Alternative proteins derived from algae and insects are gaining attention, but until they become more affordable and appealing, an increasing number of manufacturers are encouraging consumers to give peas a chance. Pea protein, extracted from dried and ground yellow split peas, is now found in various products, including sports supplements, smoothies, protein bars, meat substitutes, and yogurt. General Mills incorporates it into its Lärabar and Cascadian Farms brands, while UK bakery giant Warburton recently added pea protein to its sliced bread. Pea “milk” is even available for purchase. Beyond Meat has developed a vegetarian burger that utilizes pea protein, mimicking the look, sizzle, and even the juiciness of a beef burger, thanks to beetroot juice. Notably, meat industry giants like Tyson Foods, the largest meat producer in the U.S., have invested in these developments, acquiring a 5% stake in the company. Additionally, meat producers are incorporating pea protein to reduce fat and enhance texture in their products.
The appeal of pea protein lies in its non-allergenic, non-GMO, and environmentally friendly profile, especially compared to traditional protein sources like soy and whey. While whey protein remains the leading fortification product, many consumers are shifting towards plant-based proteins due to their health and environmental benefits. The health advantages of pea protein are extensive; it is cholesterol-free, aids in satiety and blood pressure management, and helps lower triglycerides and cholesterol levels. For elderly or ill individuals, it is easier to digest than animal-derived proteins. Research from major pea protein supplier Roquette indicates that pea protein is equally effective as whey in enhancing muscle mass during weight training.
This growing interest has led to a booming market. According to Mintel, new products containing pea protein surged by 195% from 2013 to 2016. Roquette is making significant investments to meet this demand, recently announcing a CA$400 million ($321 million) investment to construct the world’s largest pea protein factory in Manitoba, Canada, alongside an additional €40 million ($47 million) for its pea processing facility in France. By 2019, Roquette anticipates a total production capacity of 250,000 tons per year across both plants, strategically positioned in key regions for pea protein, including North America and Europe, as well as being part of the world’s largest pea supply, with Canada contributing 30% of the global total.
Pascal Leroy, vice president of Roquette’s pea and new proteins division, noted that the company began producing pea protein to enhance the texture and yield of meat and fish products about a decade ago. Currently, the specialty nutrition sector for sports, clinical applications, and weight management represents its largest market, though other categories are also experiencing notable growth. “Dairy-free and meat-free applications are thriving right now,” he remarked, highlighting the trend among vegetarians and flexitarians, with 25% of the U.S. population identifying as flexitarian, further driving market demand.
Roquette has observed increased interest in protein-fortified products, particularly as consumers seek more vegetarian options. The versatility of peas allows food companies to make appealing claims on their packaging, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not classified as a major allergen, enabling food and beverage manufacturers to promote low or reduced allergen content. There are three primary forms of pea protein available: concentrates, isolates, and textured types. Pea protein isolates, which are more refined than concentrates, offer higher protein content and are commonly used to lower fat levels in meat products. They are also utilized in baked goods and noodles to enhance texture, as well as in functional foods and beverages. Textured pea protein, with its neutral flavor and fibrous texture, is particularly useful for vegetarian meat substitutes and as a meat extender.
When used as a meat alternative, pea protein stands out for its sustainability, which Roquette views as a significant selling point. “Consumers are increasingly informed about sustainable options and health benefits. Pea proteins provide advantages to farmers, consumers, and the environment,” Leroy explained. “Peas are ideal for crop rotation; they require no nitrogen fertilizers and less irrigation, contributing to sustainability. This aligns with our mission.”
However, pea protein does have some potential drawbacks, particularly concerning protein quality. Soy and animal proteins are deemed “complete” as they contain all nine essential amino acids that the body cannot produce. In contrast, pea protein is considered “incomplete,” lacking certain amino acids. While this might concern some athletes, registered dietitian and Academy of Nutrition and Dietetics spokesperson Melissa Majumdar suggests that it shouldn’t be an issue for most individuals. “As long as someone is not relying solely on pea protein for their protein intake, they are likely to meet their amino acid needs,” she stated in an email to Food Dive.
“If all essential amino acids are not available or are only present in limited quantities, the body must source them from elsewhere to fulfill its protein requirements. Essentially, amino acids are the pieces of a protein puzzle, and the puzzle remains incomplete without all the pieces.” She noted that the bioavailability of pea protein is 69%, compared to 99% for whey and 95%-98% for soy. Factors like tannins and lectins can inhibit the nutritional availability of pea protein, impacting its bioavailability.
On the upside, pea protein is often a more affordable alternative to animal protein. Furthermore, it is less commonly associated with allergies compared to whey and soy, making it a viable protein source as long as its limiting amino acids are supplemented or balanced with other proteins. Leroy emphasized that there are solutions to these challenges, depending on the intended application. “To achieve desired outcomes, various strategies can be employed,” he said. “We educate our customers on the advantages of pea protein, whether used alone or in combination with other ingredients.”
Aside from its protein profile, another potential concern for manufacturers is the taste of pea protein, which can impart a distinct flavor to finished products, often unappealing in items like yogurts, baked goods, or beverages. However, both ingredient suppliers and manufacturers have made progress in neutralizing this flavor. Warburton’s, the UK bakery firm, identified flavor as a significant hurdle in developing its pea protein-enriched bread. Collaborating with Canadian researchers, they utilized equipment that aided in creating a database of flavors and functions of pulses in baked goods. This database will assist food companies, farmers, and processors in developing pulse-derived products with tailored flavors for various applications. Additionally, companies like Roquette offer their own flavor-masking solutions.
Pea protein also represents good value, according to Leroy, especially considering its health and environmental advantages. “Ultimately, the key consideration is the value that pea protein can bring to your final product,” he stated. As the demand for sustainable and nutritious ingredients continues to rise, the market for pea protein is poised for significant growth, alongside the increasing popularity of calcium citrate D3 petites within health and nutrition sectors.