Plant-based proteins are booming, and pea protein is taking centre stage.
According to a recent study published by USD Analytics, the world of plant-based proteins is on the cusp of a new era of growth and innovation. With an estimated compound annual growth rate (CAGR) of 8.1% from 2024 to 2030, the market for plant-based protein products is set to reshape the global food landscape. The industry is expected to increase product variety, quality, and accessibility significantly.
Drivers of growth
Several key factors are driving this growth. Increased awareness of the environmental impact of intensive livestock farming, the pursuit of healthier diets, and the prevention of diet-related diseases are pushing consumers worldwide towards plant-based proteins. Moreover, technological innovations in food production are enhancing the taste, texture, and nutritional value of plant-based products, making them increasingly appealing to the broader public.
The plant-based protein sector is poised for exponential growth in the coming years. Global demand for sustainable protein alternatives is fuelling this expansion, with products ranging from meat substitutes to breakfast options, snacks, and dietary supplements.
Pea protein is emerging as a true frontrunner among the various sources of plant-based proteins thanks to its high digestibility, complete amino acid profile, and low environmental footprint. This trend reflects a growing preference for protein sources that not only meet dietary needs but also contribute to the planet’s health.
Why pea protein?
Pea protein is gaining popularity for several reasons. Chief among them is its sustainability: peas require less water and land to grow compared to other protein crops, making it an eco-friendly choice. Additionally, pea proteins are allergen-free, which makes them accessible to a wide audience, including those with intolerances or allergies to other protein sources like soy or gluten.
Innovations and future developments
The plant-based protein industry shows no signs of slowing down, with continuous investment in research and development aimed at improving product taste, texture, and nutritional value. Innovations in this field are also paving the way for new applications of pea protein, from milk and cheese alternatives to new types of baked goods and healthy snacks. These advancements promise to make plant-based eating not only an ethical and sustainable choice but also an incredibly diverse and delicious one.
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