Pea protein market set to double as clean labels and flexitarian diets drive global growth

The global pea protein market is poised for significant expansion in the coming years, driven by shifting consumer diets and the growing popularity of clean-label, plant-based ingredients. New research from Persistence Market Research projects the market will grow from an estimated US$2.36 billion in 2025 to US$4.20 billion by 2032, reflecting a compound annual growth rate of 7.1%.

Once confined mainly to niche health foods, pea protein is now finding its way into a much wider range of products, from sports supplements to cosmetics. According to the report, rising adoption of vegan, vegetarian, and flexitarian lifestyles has emerged as a primary driver of demand, as consumers seek protein sources that are not only sustainable but also free from common allergens such as dairy and soy.

Pea protein’s digestibility, hypoallergenic nature, and ability to support clean-label claims have helped position it as a preferred ingredient for manufacturers responding to evolving dietary trends. The flexitarian movement, in particular, is reshaping protein consumption patterns in major markets like the USA, where consumers are cutting back on meat without giving up protein-rich diets. The Plant Based Foods Association recently reported that US sales of plant-based foods rose more than 6.6% year over year, underscoring this shift in consumer behavior.

While the future looks bright for pea protein, the market is also facing headwinds. Volatile crop yields are disrupting the supply chain, leading to uncertainty around pricing and availability. Russia, one of the world’s top producers of yellow peas, has faced trade restrictions and geopolitical tensions due to the ongoing conflict with Ukraine, hindering exports. Climate-related challenges, including droughts and erratic rainfall in key growing regions such as Canada and Europe, are further straining supplies and complicating storage and processing logistics.

Despite these challenges, opportunities for growth remain significant. Strategic partnerships between pea protein producers and food manufacturers or research institutions are emerging as a vital path forward for innovation. One notable example is the Tropical Food Innovation Lab in Campinas City, Brazil, which involves companies like Cargill, Bühler, Givaudan, Food Tech Hub LATAM, and the Institute of Food Technology. Facilities like this are enabling collaborative product development, pilot-scale production, and rapid prototyping to create new applications for pea protein.

Pea protein isolates, which contain more than 80-85% protein, are projected to maintain their dominance in the market, accounting for roughly 76% of the segment by the end of 2025. Isolates are valued for their high purity, neutral flavor, and superior solubility, making them a top choice for manufacturers developing high-protein products such as ready-to-drink beverages, meat alternatives, and nutritional powders. Their functional properties, including emulsifying and gelation capabilities, allow seamless integration into various food systems while supporting clean-label positioning.

Pea protein concentrates, with lower protein content between 50-60%, remain an attractive option for cost-sensitive formulations, particularly in applications like baked goods, snacks, and animal nutrition.

Beyond traditional food and beverage uses, pea protein is making strides in the cosmetics and personal care sector, which is projected to grow at a robust pace through 2032. With antioxidant and anti-inflammatory properties, pea protein is being incorporated into clean-label skincare, haircare, and personal wellness products. Its hypoallergenic profile and plant-based origin resonate with consumers seeking sustainable, non-toxic alternatives. Pea protein also contributes to product stability and texture, allowing formulators to reduce reliance on synthetic additives.

Regionally, Europe leads the global pea protein market, commanding a 37% share as of 2024. The European Union’s Farm to Fork strategy and national sustainability initiatives are encouraging growth in plant-based foods. European consumers are increasingly scrutinizing ingredient lists, demanding natural and minimally processed options, while manufacturers continue to invest heavily in research and development to improve taste and texture. Companies such as Roquette in France are developing advanced pea protein solutions to address sensory challenges and broaden applications into areas like fortified bakery products, snacks, and functional beverages.

Meanwhile, North America is experiencing rapid growth, projected at an annual rate of 8.9% through 2032. In the USA, the clean-label trend is gathering pace, fueled by concerns over allergens and dietary restrictions like lactose intolerance and gluten sensitivity. Canada is playing a crucial role by expanding domestic pea cultivation and building processing infrastructure, strengthening regional supply chains.

The competitive landscape is becoming increasingly crowded as manufacturers invest in new technologies and vertically integrate operations to enhance quality control and cost efficiency. Leading players are focusing on sustainability, regenerative sourcing, and developing pre-blended solutions tailored for specific applications. These strategies are helping companies accelerate time to market and meet the rising expectations of health-conscious consumers.

Recent industry developments underscore the market’s momentum. In April 2025, the European Investment Bank approved a €50 million (approximately US$54 million) loan to Lantmännen for constructing a new pea protein isolate factory in Sweden, set to process over 40,000 tons of peas annually. In the same month, Burcon’s partner RE ProMan completed the acquisition of a protein production facility in Illinois, signaling an expansion in production capacity. Daily Harvest also launched its Organic Pea Protein Powder in March 2025, reflecting the continued consumer appetite for clean, simple protein options. In October 2024, Ingredion expanded its plant protein range with VITESSENCE Pea 200 D, aimed at overcoming taste and texture challenges in nutritional beverages.

As demand for sustainable and allergen-friendly protein sources continues to surge, pea protein stands ready to occupy a central role in the future of food, nutrition, and beyond.