Alternative proteins derived from algae and insects are frequently in the news, 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 appearing in a variety of products including sports supplements, smoothies, protein bars, meat substitutes, and yogurt. Major brands such as General Mills incorporate it into their Lärabar and Cascadian Farms lines, while UK bakery leader Warburton’s has recently added pea protein to their sliced bread. Consumers can even purchase pea “milk.” Beyond Meat has created a vegetarian burger made from pea protein that mimics the look, sizzle, and even juiciness of a beef burger, thanks to beetroot juice. Meat producers are also taking notice; Tyson Foods, the largest meat producer in the U.S., has bought a 5% stake in Beyond Meat. In fact, many meat products are now incorporating pea protein to reduce fat content and enhance texture.
The attraction for consumers lies in the fact that pea protein is non-allergenic, non-GMO, and environmentally sustainable, especially when compared to traditional protein sources like soy and whey. While whey protein remains the most commonly used fortification product, a growing number of consumers are exploring plant-based protein options for their health and environmental benefits. Pea protein boasts an extensive list of health advantages: it is cholesterol-free, aids in satiety and blood pressure management, and helps lower triglycerides and cholesterol levels. For older adults or those who are ill, it is easier to digest than animal-based proteins. Research from major pea protein supplier Roquette indicates that pea protein is just as effective as whey in promoting muscle mass gain during weight training.
These factors contribute to a rapidly expanding market. According to Mintel, the number of new products featuring pea protein increased by 195% from 2013 to 2016. Roquette is making a significant investment in this growing demand, recently announcing a CA$400 million ($321 million) investment to establish the world’s largest pea protein factory in Manitoba, Canada, along with an additional €40 million ($47 million) for its processing facility in France. By 2019, Roquette anticipates that these two facilities will have a combined production capacity of 250,000 tons annually, strategically positioning the company in two of the largest global regions for pea protein ingredients—North America and Europe—where Canada supplies 30% of the world’s pea protein.
Pascal Leroy, vice president of Roquette’s pea and new proteins division, shared with Food Dive that the company began producing pea protein to enhance the texture and yield of meat and fish products around a decade ago. Today, their primary market is the specialty nutrition sector focusing on sports, clinical applications, and weight management, although other sectors are also experiencing robust growth. “Dairy-free and meat-free applications are thriving right now,” he noted, reflecting the growing trend among vegetarians and flexitarians, with 25% of the U.S. population identifying as flexitarian. This shift is significantly propelling market growth.
Roquette has observed increased demand for protein-fortified products, particularly meat substitutes, as more consumers turn towards vegetarian options. One of the appealing aspects of peas is the claims food manufacturers can make on packaging, such as gluten-free, non-GMO, kosher, and vegan. Unlike soy, whey, or casein, pea protein is not regarded as a major allergen, allowing foods containing it to make low or no allergen claims. Manufacturers typically deal with three main types of pea protein: concentrates, isolates, and textured. Pea protein isolates are a more refined form of concentrates, offering higher protein content and are used to reduce fat in meat products, as well as to enhance the texture of baked goods and noodles.
Using pea protein as a meat replacement is particularly sustainable, an aspect that Roquette emphasizes as a significant selling point. “Customers are increasingly educated about sustainable options as well as health. Pea proteins offer numerous advantages to farmers, customers, and consumers,” Leroy explained. “Peas are ideal for crop rotation, require no nitrogen fertilizers, and necessitate less irrigation, contributing to sustainability. This is integral to our mission.”
However, pea protein does come with potential downsides, particularly regarding protein quality. Unlike soy and animal-based proteins, which are considered “complete” because they contain all nine essential amino acids, pea protein is classified as “incomplete,” meaning it lacks certain amino acids. While this might concern some athletes, registered dietitian Melissa Majumdar assures that it’s unlikely to be an issue for most. “As long as someone is not relying solely on pea protein for their protein intake, they will likely meet their amino acid and protein needs,” she stated.
Majumdar indicated that pea protein’s bioavailability is approximately 69%, compared to whey at 99% and soy at 95% to 98%. Bioavailability can also be influenced by compounds that inhibit nutrient absorption, such as tannins and lectins. Nevertheless, she noted that pea protein is often a more affordable option than animal-derived proteins and is less likely to trigger allergies compared to whey and soy. As long as the limiting amino acids are compensated for, pea protein can serve as a quality protein source.
Leroy mentioned that there are solutions to address the amino acid profile depending on the company’s objectives and final application. “To achieve your goal, you can explore various routes,” he stated. “We educate our customers on the benefits of pea protein with or without other ingredients, and we can mix different proteins or components.”
Another potential hurdle for manufacturers is the taste of pea protein, which can impart a distinct flavor to final products, often undesirable in yogurts, baked goods, or beverages. However, both ingredient suppliers and manufacturers are making strides to neutralize this flavor. Warburton’s, a bakery in the UK, identified flavor as their biggest challenge when developing pea protein-fortified bread and collaborated with Canadian researchers to tackle the issue, leading to the creation of a database of flavors and functions of pulses in baked goods. This resource will assist food companies, farmers, and processors in developing pulse-derived products tailored to specific flavors for various applications, while companies like Roquette offer their own flavor-masking solutions.
Overall, Leroy emphasized that pea protein provides excellent value for money, especially when considering its health and environmental advantages. “The main guidance is the value you can bring to your final product,” he remarked. Additionally, for those seeking nutritional support, incorporating a bariatric multivitamin with calcium citrate can further enhance the health benefits associated with a protein-rich diet.