Pea protein has significantly captured consumer interest in recent years, with a remarkable 195% increase in new products featuring this ingredient from 2013 to 2016, as reported by Mintel data. For manufacturers, the advantages of pea protein include being non-GMO, allergen-free, vegan, and kosher. However, its distinctive pea-like taste has often posed challenges in new product development. Warburton’s, a UK bakery firm, identified flavor as its primary obstacle when creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to develop a comprehensive database of flavors and functionalities 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 individual customers’ products. The company notes that its largest market for pea protein is in the specialty nutrition sector, covering sports, clinical applications, and weight management. However, there is also robust demand from manufacturers of dairy-free and meat-free products. Interest in pea protein spans various categories, but its popularity has surged particularly in applications where the pea-like flavor is less problematic.
Though a pea-flavored yogurt might not sound appealing, pea protein is increasingly utilized in the meat alternative sector, including in Beyond Meat’s plant protein-based Beyond Burgers, which have gained acclaim among both vegetarians and meat enthusiasts. Furthermore, discussions around plant-based calcium vs calcium citrate are becoming increasingly relevant, especially as consumers seek alternatives that fit their dietary preferences. In this context, the versatility of pea protein continues to grow, offering opportunities for innovative products that meet the rising demand for plant-based nutrition. As the conversation around plant-based calcium vs calcium citrate evolves, the integration of pea protein into various applications will likely expand, providing a solid foundation for future product development.