North America Meat Substitutes Pea Protein Market Size

North America Meat Substitutes Pea Protein Market Size

North America Meat Substitutes Pea Protein Market was valued at USD 14.9 million in 2023 and is projected to grow at 11.6% CAGR from 2024 to 2032. As consumers become more aware of environmental issues, the food sector is responding with innovative product developments, driving up the demand for pea protein.

As consumers increasingly prioritize fitness and health, the North American pea protein industry is poised for growth, particularly in the meat substitute sector. The shift towards vegan diets is not just a personal choice; it's a movement bolstered by endorsements from the health and fitness industries, medical professionals, and even celebrities and athletes. Furthermore, rising health concerns, such as obesity, cardiovascular diseases, and diabetes, especially among the elderly, have further fueled this trend towards veganism.
 

By 2023, 10% of U.S. consumers of plant-based foods identified as vegan. Additionally, from 2014 to 2017, the percentage of vegan consumers in the U.S. surged from 1% to 6%, signaling a promising opportunity for the growth of the market. Nonetheless, efforts by organizations to counter narratives from animal rights groups and vegan meat producers have fostered a sense of mistrust among consumers in North America pea protein market share for meat substitutes application, particularly regarding meat substitutes.
 

As the trend for vegan and vegetarian diets continues to rise, consumers are increasingly turning to meat substitutes, replacing animal proteins with plant-based alternatives. In North America, the pea protein industry is developing products that serve as healthier options for meat substitutes, ensuring that key attributes like taste and texture remain uncompromised. Pea protein isolate, with its binding capabilities, boasts a protein concentration of 85% to 90%.
 

U.S.-based A&B Ingredients produces high-quality, 100% natural texturized pea proteins and isolates. These can be seamlessly integrated into ground product recipes as meat analogs. Thanks to their high-water retention and elastic texture, these pea proteins are popular for crafting vegan versions of traditional meat items, including meatballs, nuggets, and patties. 
 

Texturized pea protein's low allergenicity and high digestibility make it suitable for those with sensitive digestive systems, boosting its acceptance in North America's market for meat substitutes.