Pea protein – a widely available alternative to soy – has become an in-demand formulation option as ‘proteinmaxxing’ moves from social media into people’s everyday lives.
Its popularity within the food and beverage industry is largely attributable to pea protein’s versatility, according to Benjamin Voiry, Head of Marketing for Plant Proteins at French ingredients provider Roquette.
Pea protein isn’t just about avoiding the drawbacks of other ingredients – it’s about adding value and appeal to the foods and drinks that consumers today want to purchase
“It performs well across many food and beverage applications, which isn’t necessarily the case with other sources of protein,” he said.
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