Pea Protein; the New Preferred Egg Alternative

28th May 2019: In an attempt to keep up with altering consumer trends, the food industry is keen on searching for healthier and cost-effective protein alternatives to replace those derived from animal sources.  Whey, gelatin, casein, and ovalbumin, gluten-based albumen products like wheat and the infamous soy, are some of the popular types derived from animals. Good things come in small packages so it’s no big surprise that increased pea intake would offer consumers and food processors nutritive and affordable egg alternative.

The Vegan Category Has Become ‘Plant-Based’

The market has reached a tripping point where millennials, in particular, are keen on consuming foods that are healthier and kinder to animals. Pea protein has been welcomed as the new preferred protein due to its nutritional potential. Available vastly in South Africa, the non-genetically modified protein or the advance seed is easily digestible and has a superior quality amino acid profile. It is gluten-free, allergen-free, lactose-free, and is low on calorie content. Legumes are recognized as a valuable and affordable source of high-quality protein products such as concentrates, flour, and isolates.

In March 2019, Qwrkee, a U.K. based food and drink brand, launched their new line of pea milk products referred as the purest form of pea protein. The company aims at producing consumables that will craft the future for plant-based or vegan movement. The Co-operative Group a.k.a. the Co-op, in 2019 launched a new concept called ‘the bleeding vegan burgers’. Unlike conventional meat burgers, these have stuffed vegan bacon-flavored crisps and have beetroot juice as a key ingredient. In August 2018, it expanded the range by introducing plant-based chili and meatballs.

Although this industry is still in a nascent stage and is not yet available in its raw form to consumers, it is gaining popularity as an additive to protein supplements, energy drinks and bars, fortified cereals, and processed meats. People are looking to eat more ethical, healthy, and sustainable nutrients and the players in the market are creating vegan versions of their favorite meaty food. The market is well positioned to play a progressively vital role in food fortification.