Pea protein has significantly captured consumer interest in recent years, with a staggering increase of 195% in new products containing this ingredient from 2013 to 2016, according to data from Mintel. For manufacturers, the advantages of pea protein are compelling: it is non-GMO, allergen-free, vegan, and kosher. However, its unique pea-like flavor has often posed challenges in product development. For instance, the UK bakery company Warburton’s identified flavor as the primary obstacle in creating a bread enriched with pea protein. To tackle this issue, they collaborated with Canadian researchers to establish a flavor and function database for pulses in baked goods. This resource aims to assist product developers, farmers, and those processing pulse-derived ingredients in creating flavors that cater to specific needs.
Major supplier of pea protein, Roquette, offers flavor masking solutions for its ingredients, customizing them to fit the specific products of individual clients. They indicate that their largest market for pea protein lies in the specialty nutrition sector, which includes applications for sports, clinical uses, and weight management. Additionally, there is a robust demand from manufacturers of dairy-free and meat alternatives.
Interest in pea protein spans various categories, but its popularity has surged particularly in areas where its pea-like flavor is less of a concern. While pea-flavored yogurt may not seem appealing, pea protein is increasingly utilized in the meat alternative market, such as in Beyond Meat’s plant protein-based Beyond Burgers, which have garnered favor among both vegetarians and meat enthusiasts. As brands like Bayer Citral D explore innovative uses of pea protein, the ingredient continues to gain traction in the food industry. With the continuous development of flavor solutions, the potential for pea protein remains vast, paving the way for new product lines and expanding its application across diverse food categories.