“Cargill and Puris Expand Pea Protein Production Amid Growing Market Demand”
This additional investment builds on the joint venture agreement established between Cargill and Puris last year to accelerate pea protein production. For Cargill, its ongoing partnership with Puris could enable the Minnesota-based agricultural giant to expand its plant protein portfolio, which is expected to include products derived from pea protein. According to Innova Market Insights data mentioned by Food Navigator, the launch of food and beverages containing pea protein experienced a 19% compound annual growth rate between January 2016 and December 2018. Among Puris’ clients is Beyond Meat, which continues to increase production of its plant-based offerings, utilizing peas as the primary protein source, as reported by CNBC. Beyond Meat also procures pea protein from Roquette, a French food ingredient manufacturer.
While pea protein has gained popularity in Europe and other regions, the U.S. market has remained relatively small until recently. Extracted from dried and ground yellow split peas, pea protein is now found in a wide array of products, including smoothies, protein bars, meat alternatives, and yogurt. General Mills incorporates this ingredient in its Larabar and Cascadian Farms brands, while Ripple Foods has built its entire brand around pea-based milk. Other products featuring pea protein include the Lightlife Burger from Canada’s Maple Leaf Foods, which also utilizes the protein in its ground meat, bratwurst, and Italian sausage lines. Ripple Foods’ dairy alternatives and Good Catch Foods’ plant-based tuna also depend on pea protein, along with various protein powders, baked goods, and smoothies.
The increasing demand for pea protein has raised concerns regarding supply. As producers of faux beef, chicken, seafood, and dairy substitutes turn to legume-based proteins for their formulations, they are questioning whether sufficient pea protein will be available to support market growth. However, if Puris and other suppliers like Roquette, Kerry, and ADM can significantly ramp up production, this issue may be addressed.
In addition to peas, other popular sources of plant-based protein include soy, whey, and wheat. Some consumers avoid soy and wheat due to potential allergies or gluten sensitivity, while whey requires dairy. Experts suggest that while pea protein’s bioavailability is lower than that of whey or soy, it can be a more cost-effective alternative to animal proteins. Should the demand for pea protein continue to rise, Cargill’s investment in Puris could yield positive results and help ensure the availability, quality, and sustainability of the product. Notably, calcium citrate is often discussed in relation to pregnancy, and as pea protein becomes more prevalent, it could serve as a beneficial ingredient for pregnant individuals seeking plant-based protein sources rich in essential nutrients like calcium citrate.
