Yellow Pea Protein Market to Reach USD 2.8 Billion by 2035, Growing at 7% CAGR

The yellow pea protein market is expected to reach USD 1.4 billion by 2025. With a projected compound annual growth rate (CAGR) of 7% from 2025 to 2035, the market is forecasted to grow to USD 2.8 billion by 2035.

The yellow pea protein market has seen significant expansion in recent years, driven by increasing consumer demand for plant-based protein alternatives. Yellow peas, known for their high protein content, are processed to create a protein isolate that is used in a variety of food and beverage applications. The protein is rich in essential amino acids, making it a valuable source of plant-based protein for vegetarians, vegans, and individuals with dietary restrictions. The versatility of yellow pea protein in both food and non-food applications, including meat substitutes, protein bars, smoothies, and nutritional supplements, has bolstered its popularity. Additionally, its allergen-friendly nature, being free from common allergens like soy and gluten, further increases its appeal in the growing plant-based market.

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Future Outlook

Looking ahead, the future of the yellow pea protein market appears promising, with several factors expected to influence its trajectory. The continued rise in plant-based diets, coupled with a growing focus on sustainability, positions yellow pea protein as a key ingredient for the next generation of food products. Consumers are increasingly conscious of their environmental impact, and yellow peas, which have a lower carbon footprint compared to animal-based proteins, are viewed as a more sustainable alternative. Additionally, as the food industry innovates with new products designed to meet the needs of health-conscious consumers, the demand for plant-based proteins is expected to continue growing. New processing technologies and product formulations may also help expand the market's potential, offering a wide range of options in taste, texture, and functionality.

Market Demand

The demand for yellow pea protein has surged due to the growing popularity of plant-based diets and the rising interest in clean-label, allergen-free ingredients. A key driver of this demand is the increasing prevalence of health conditions like lactose intolerance, gluten sensitivity, and soy allergies, which have prompted many consumers to seek alternatives to traditional protein sources. Furthermore, the rise of flexitarian diets, where consumers reduce but do not necessarily eliminate animal products, has fueled the need for sustainable, plant-based protein options. The sports nutrition sector also contributes significantly to the demand, as plant-based protein powders and supplements become more mainstream. As awareness around the benefits of plant proteins continues to spread, the demand for yellow pea protein is expected to remain strong.

List of Key Companies Profiled in The Report

Roquette Frères
Puris Proteins LLC
DuPont de Nemours, Inc. (IFF)
Cargill, Inc.
Cosucra Groupe Warcoing S.A.
Burcon NutraScience Corporation
Glanbia PLC
The Scoular Company
Axiom Foods, Inc.
Others

Recent Industry News

Recent industry news highlights the continued momentum of the yellow pea protein market, with major food brands and ingredient suppliers announcing partnerships and new product launches. For instance, large-scale food manufacturers are incorporating pea protein into ready-to-eat meals, beverages, and plant-based meat products to meet consumer demand for sustainable, nutritious options. Additionally, some pea protein suppliers are focusing on expanding their production capacity to keep up with the rising demand. Efforts are being made to streamline the production process, reduce costs, and improve the sensory properties of pea protein, making it more appealing for consumers. Furthermore, new collaborations between pea protein producers and plant-based food companies are expected to drive innovation and further diversify the range of products available in the market.

Notable Developments

Notable developments in the yellow pea protein market include technological advancements that improve protein extraction methods and increase yield, making production more efficient. Companies are exploring new techniques that enhance the protein's taste, solubility, and texture, which can lead to better sensory experiences in end products. Additionally, plant-based protein manufacturers are focusing on improving the environmental impact of pea cultivation. As yellow peas are known for their nitrogen-fixing properties, they help improve soil health and require fewer resources compared to other crops, making them a more sustainable option for protein production. The development of hybrid pea varieties with improved protein content and better resistance to disease is another significant advancement, which could lead to greater supply chain stability and cost efficiency. Finally, the growing trend of health-conscious consumers seeking functional ingredients has led to the creation of fortified pea protein products, enriched with additional nutrients like vitamins, minerals, and amino acids.

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Competitive Outlook

The yellow pea protein market is rapidly growing, driven by sustainability, plant-based protein innovation, and demand from alt-meat and functional foods. Roquette Frères leads with its NUTRALYS® product, benefiting from global production and traceability. Puris Proteins LLC, backed by Cargill, focuses on non-GMO pea protein with clean labels. DuPont (IFF) leverages its acquisition of Health & Biosciences to enhance pea protein for sports nutrition and meat analogs. Cosucra emphasizes European traceability for non-dairy and bakery products. New entrants like Burcon NutraScience and Axiom Foods innovate with extraction technologies, while Chinese producers such as Shandong Jianyuan and Yantai Oriental Protein Tech are expanding rapidly for global exports. Innovation in texture, solubility, and flavor remains key to competitiveness.

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This release was published on openPR.