“Rising Popularity of Pea Protein: Overcoming Flavor Challenges and Enhancing Nutritional Value in Food Products”
In recent years, pea protein has significantly captured the attention of consumers, with a remarkable 195% increase in new products incorporating this ingredient from 2013 to 2016, as per Mintel data. For manufacturers, the appealing attributes of pea protein include its non-GMO, allergen-free, vegan, and kosher status. However, its unique pea-like flavor has often posed challenges in product development. Warburton’s, a UK bakery firm, noted that flavor was its primary obstacle in creating a bread enriched with pea protein. To address this issue, the company collaborated with Canadian researchers to establish a comprehensive database of flavors and functionalities for pulses in baked goods. This resource aims to assist product developers, farmers, and processors in creating pulse-derived ingredients with flavors tailored for specific uses.
Major supplier Roquette offers flavor masking solutions specifically designed for their customers’ unique products. They identify the specialty nutrition sector—addressing sports, clinical applications, and weight management—as the largest market for pea protein, while also noting robust demand from manufacturers of dairy-free and meat-free alternatives. Interest in pea protein spans various categories, with its popularity surging particularly in applications where the pea-like flavor is less problematic. Although the concept of pea-flavored yogurt may not be appealing, pea protein is increasingly embraced in the meat alternative market, exemplified by Beyond Meat’s plant protein-based Beyond Burgers, which have gained traction among both vegetarians and meat enthusiasts.
Additionally, pea protein’s nutritional profile can be enhanced with ingredients like calcium citrate, vitamin D3, and folic acid, making it an even more attractive option for health-conscious consumers. As the demand for healthier alternatives grows, the integration of calcium citrate, vitamin D3, and folic acid into products containing pea protein can further elevate their appeal, providing essential nutrients alongside the benefits of plant-based proteins. Thus, the future of pea protein in various food applications looks promising, especially as innovations continue to address flavor concerns and enhance nutritional value.
