Pea Protein Market Challenges, opportunities, Key Regions reports, Drivers, key segment and Company Forecast, 2020 - 2027

                                                                            

                 Pea Protein Market

Pea protein is a type of food. It's a powdered protein source made from yellow and green split peas (Pisum sativum), which are legumes. It can be used as a supplement or a replacement for other foods to help people acquire extra protein or other nutrients.


Pea Protein Market growth is primarily driven by rising demand for gluten-free goods and the growing popularity of plant-based protein. Pea protein's market expansion is predicted to be aided by rising demand for the protein from nutritional supplements, functional foods, and drinks. The demand for dietary supplements is increasing as customers become more mindful of their health. All of these factors are propelling the expansion of the pea protein industry.


The market is expected to expand as vegan customers become more aware of the need of protein consumption. The market for pea protein is expected to increase in tandem with rising demand for fortified foods and the rising prevalence of chronic diseases such as diabetes and cardiovascular disease. Furthermore, market growth is expected to be boosted by growth in the food and beverage industry.


Market Segmentation:

By Type

• Isolates

• Concentrates

• Textured

By Application

• Bakery & Snacks

• Dietary Supplementation

• Beverages

• Meat Analogs/Substitutes

Alternative components such as hemp, soy, and whey are threatening to replace pea protein. Another substance that is gaining popularity around the world is rice protein. Pea and rice proteins have similar protein composition (usually 15-22 grammes per 100-calorie serving) and are gluten-free and allergy-friendly when compared nutritionally. Pea protein utilisation has been constrained as a result of rising whey protein intake due to several benefits such as muscle development stimulation and simple digestion, which has hampered market expansion.


Pea protein has high texturing capabilities, which will let it be used in the manufacturing of meat products such as mutton, chicken, lamb, and beef. However, in the next years, the widespread use of wheat, soy, tempeh, tofu, and textured vegetable protein as meat replacements will pose a threat to the business.