Pea Protein – A Tiny Legume in the Future of Food

For years, meat has been a key protein source. In recent times, however in the booming food & beverage industry, plant-based proteins are making waves, partly due to growing health and environmental concerns. While convincing the meat-free 'meat' was a distant dream among customers today the viable alternatives to environmentally destructive meat are becoming a big business, lacking variety and quality. In addition, the 'fake meat' movement is underway in the global food industry, and among producers of meat, dairy food and seafood substitutes, pea protein is leaping in popularity.

As peas have made headway in the alternative protein market as a highly potential source, existing companies as well as new entrants are planning to ramp up production and solidify their market position. Taking into account the rising curiosity of customers in plant-based protein choices, food producers are focused on seizing new opportunities. It is expected that the outcome will lead to increased demand for pea protein.

In view of increased consumer awareness, especially in developed regions, and the rapid launch of products with pea protein as the starting ingredient, new demands are being met by supermarkets and convenience stores. In addition, some retailers are creating their in-house varieties of pea protein food items as a primary ingredient.

Pea protein isolate, due to its over 90 percent protein content isolated from other pea components, continues to account for reasonably high sales. Texturized vegetable protein has gained popularity in the rise of the 'free-from' trend, as it comes without fat and has no cholesterol, thus affecting the market for textured pea protein.

In addition to vegan culture, the predilection of customers for natural ingredients, clean label products, and organic food alternatives has brought a radical upheaval in the F&B industry. Several companies are building their own supply chain, working closely with farmers and concentrating on improving their patented method of cleaning peas and extracting protein in an effort to retain dominance in the future of food.

In addition to their direct use, there is a growing demand for pea protein for use in bakeries. Pea protein, since it is a non-allergen and non-GMO protein, is steadily gaining popularity. Favorable customer understanding of pea proteins influences food producers to include it in their offerings as an ingredient, a report by Future Market Insights explains.