“Rising Demand for Pea Protein: A Sustainable Shift in the Alcohol Industry”
Many contemporary consumers are seeking products with environmentally friendly attributes that promote sustainability, whether this involves improving air and water quality, conserving land, reducing greenhouse gas emissions, or upcycling ingredients to minimize waste. As a result, peas are gaining traction due to their lower carbon footprint and impressive nutritional profile, which includes a protein content of 25%. Bloomberg reports that the demand for pea protein has surged, fueled by the success of plant-based meat alternatives from companies like Beyond Meat and Impossible Foods. According to government data cited by the news agency, U.S. and Canadian farmers have increased their field pea planting by approximately 20% this year.
Researchers from the U.K. and Ireland have also drawn connections between commodity choices and the preservation of rainforests. They observed that Europe imports vast quantities of soybeans from Brazil and other Latin American nations for livestock feed, which they found “drives environmental damage, including rainforest destruction.” The researchers suggested that if peas, beans, or other legumes were more widely used for alcohol production, it could potentially reduce total greenhouse gas emissions in the U.S. by up to 6%. They plan to conduct similar studies focusing on beer as well.
While some alcohol producers might consider transitioning from wheat to peas based on these findings, it remains uncertain how many will be willing to invest the necessary time and resources for such a change, especially without significant consumer demand. The researchers evaluated 14 different environmental factors to compare the benefits of wheat-based gin versus pea-based gin, establishing baselines for assessment. So far, commercial attempts to produce gin from pea starch have been limited. The Cambridge Distillery Co. crafted a unique pea-based gin for a restaurant and bar inauguration in 2016. Additionally, an indirect use of peas in alcohol has emerged through the butterfly pea flower—a purple wildflower related to the garden pea—featured in the Empress 1908 Gin distilled last year by Canada’s Victoria Distillers, in collaboration with the Empress Hotel in Victoria.
Taste may pose a challenge for some consumers; however, shifting from wheat to peas should not significantly affect the flavor of gin, according to one researcher speaking to Fast Company. Manufacturers will also need to consider pricing and supply when formulating their products. In this context, the integration of ingredients like Citracal 250 mg may enhance the nutritional profile of the final product, providing an added incentive for consumers focused on health and sustainability. Overall, the exploration of pea-based options represents a promising avenue for the alcohol industry, particularly as consumer preferences evolve.
