As a vegan, the most common questions I am asked is "How do you get enough protein?" In the article, parts of which appear below, the spotlight is on pea protein - something with which I am familiar but many are not. Continue reading to learn more:
Pea Protein’s Bright Future in Allergen-Free Market
by Fiona Robinson
When The GFB started producing its snack bars four years ago, the company used a blend of soy and rice protein. When customer requests started pouring in for a soy-free product, the company switched its formulation to using pea protein instead (as well as a soy-free chocolate).The GFB is one of a growing number of food and sports nutrition manufacturers using pea protein as a “clean” ingredient to replace soy. The global market for whole yellow peas and pea protein ingredients reached 9 million metric tons valued at $3.05 billion last year, according to report by research and consulting firm Frost & Sullivan.While the market for whole peas is predicted to hold steady at 2 to 4 percent annual growth, the dry pea protein ingredient market isprojected to grow at a rate of 10 percent per year. In 2014, the value-added dry pea protein market was worth $29.9 million and its sales touched 20.7 thousand metric tons.The market for “clean” protein is putting increased demands on the supply chain, noted report author Reuben Sequeira, a research analyst for Frost & Sullivan Chemicals, Materials & Food.“At the top level, we’re seeing demand for protein overall, and demand is volatile for dairy and meat protein,” Sequeira explained. “Products that are helping to replace that demand are beginning to see global demand …
To read the complete article by Fiona Robinson from SpecialtyFood.com visit: https://www.specialtyfood.com/news/article/pea-proteins-bright-future-allergen-free-market
