The global pea protein market is projected to hit $3.7 billion by 2029, rising from $2.1 billion in 2024, according to a report by Markets and Markets.
Recent food-tech innovations have not only improved the taste and texture of pea protein but its functionality as well.
As a result, it’s being incorporated into a more diverse range of products – from functional beverages and baked goods to vegan yogurts and veggie burgers.
Perks
One advantage of pea protein is that it’s free from common food allergens like soy, dairy, and wheat, making it safe for most people to consume – and because it’s naturally vegan, it appeals to those following plant-based or plant-rich diets as well.
Additionally, pea protein is packed with nutritional all-stars like iron, calcium, and vitamin K, along with other naturally occurring vitamins and minerals that are known to enhance overall health and wellness.
It’s also easier to digest than most high-fat meat products due to its high soluble fiber content, which supports a healthy gut and digestive system and curbs hunger, aligning with weight-management goals as an added bonus – key priorities for today’s health-conscious consumers.
Another perk of pea protein is its low environmental footprint. When compared with animal-derived protein sources, it requires significantly fewer resources and greenhouse gas emissions to produce.
And due to its natural origin and minimal processing, the product also aligns with growing preferences for clean labels and transparent ingredients, enabling F&B companies to earn and maintain the trust of eco-conscious consumers, as well.
Types
Most pea protein is derived from split peas (AKA field peas), and the three primary variations of it on the market include:
- Pea protein isolates
- Pea protein concentrates
- Textured pea proteins
Roquette Frères developed the NUTRALYS® line of plant proteins – many of which are derived from peas and/or fava beans – available in organic textured, pea isolate, and fava bean varieties, among others, while PURIS offers multiple formulations of pea starches and proteins intended for various purposes.
PURIS HiLo, for instance, is an acid-stable version with ultra-high solubility that’s designed for low-pH/high-acid applications like fruit juices, powdered hydration mixes, and even gummies.
“Solubility is very important when it comes to beverages. If a protein is not soluble, it will create a chalky mouthfeel and a texture that’s off-putting to a lot of customers,” Kushal Chandak, PURIS VP of R&D, told The Food Institute.
“We balance the need of having solubility and great taste, so you don’t have to settle for one or the other,” Chandak added.
Applications
F&B brands are leveraging pea protein in many different types of products, including Smoothie King’s vegan protein smoothies, as well as several alt-dairy innovations.
Danone Canada makes Silk Greek-Style Yogurt derived from pea protein that contains 12 grams of protein per serving, while So Delicious incorporates the ingredient into many of its dairy-free frozen treats, including its Salted Caramel Dipped Bars.
Brands like Bhu Foods have added pea protein to their functional baked goods, such as protein cookies and brownies, while Larabar has launched a line of protein-packed bars formulated with it.
On the savory side, H-E-B has developed veggie burgers that offer a whopping 21 grams of pea protein per serving through its private label, Higher Harvest, while the WonderSlim brand offers an array of pea protein snacks, including salt and vinegar chips.
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