The North America pea protein market for meat substitutes application is expected to depict an appreciable CAGR over the forecast spell. This growth is characterized by increasing consumer propensity towards vegan and vegetarian diets owing to higher digestibility, anti-allergen properties and health benefits. Industry growth is also propelled considerably by the product’s extensive usage in bakery products, nutraceuticals, sports supplements, meat substitutes and dietary supplements.

Pea protein is a supplement in powder form, extracted from split yellow peas or Pisum Sativum. This type of protein is used commonly to enhance the protein content in shakes, smoothies and other food items, making it an ideal addition to any diet, owing to its hypoallergenic and naturally vegan characteristics.

Pea protein is considered a high-quality protein and has a high iron concentration. Pea protein aids weight loss, muscle, growth, heart health, etc.

Based on the product spectrum, the North America pea protein market is segmented into three forms, isolates, concentrates and textured protein segments. Isolates contain the higher concentration of protein, concentrates contain protein as well as some carbohydrates and fats, while textured proteins are used in meat substitutes.

Of these, the pea protein concentrates segment is poised to witness sizeable growth owing to their high protein content and minimal processing requirement, which will encourage higher consumption.

Pea protein concentrates take the form of a fine powder, extracted by milling dehulled peas. They possess several nutritional advantages including low calorie formulation, protein fortification as well as gluten, allergen and lactose-free solutions. The product is also used extensively as a food grade ingredient in pet food formulation, as they can increase the protein content of the food without impacting aroma, flavor or color characteristics.

With respect to the end-use application landscape, the North America pea protein market is categorized into strips & nuggets, burgers, meatballs and the others segments. Of these, the others segment, which includes ground meat and sausage products is expected to record significant gains over the projected timeline. Ground meat and sausages made from pea proteins exhibit characteristics similar to the original meat product, in terms of aesthetic appeal and taste, which adds great impetus to the North America pea protein market outlook.

For instance, plant-based meat producer Beyond Meat uses pea protein to develop many of its meat alternative products, including the latest vegan sausage offering called Beyond Sausage. The product, made from fava beans, rice and pea protein is designed to offer the same taste, texture and aroma exhibited by regular pork sausages.

On the regional front, Mexico is emerging as a significant revenue pocket for the North America pea protein market. In 2018, Mexico held over 4.5% of the total industry share, owing to shifting trends in the region towards vegetarian and animal cruelty-free dietary preferences.

While soy has been a commonly used ingredient in meat substitute products in the region, consumers are now leaning towards other plant-based ingredients for their meat substitute products, which is likely to spur demand in the North America pea protein market for meat substitutes application. Industry expansion is proliferated greatly by escalating consumer preferences towards more sustainable, allergen-free proteins obtained from vegetable sources like peas.