Food producers. Please DO NOT use pea protein in your products if you can avoid it

Why are we at That's Food and Drink asking food producers to avoid using pea protein in your products?

Firstly, yes we recognise that pea protein is a very important source of protein and is very good for people who are on vegetarian or vegan diets and for ecological reasons, too.

However! This evening I was having a drink of potato-based milk. It was OK, it sort of looked like cow's milk, had a reasonably good mouthfeel but there was something that I was not enjoying. Why? The taste! Because it had an under taste of weak, wishy-washy pea soup.

I took the carton out of the 'fridge and yes, listed right there was pea protein.

But that, dear readers, is the problem with anything that has pea protein in. It always tastes of pea soup, sometimes stronger, sometimes weaker.

I like milk on my breakfast cereals. Cow's milk, ewe's milk, oat milk are all tasting reasonably fine on my breakfast cereal. But if I wouldn't put weak pea soup on my breakfast cereal I'm certainly not going to pour pea protein milk on them!

Pea protein belongs in savoury items including pea soup. But please not in milk and not in flour. 

There are alternatives that you could get your development kitchen chefs and food scientists to use, instead, including: Hemp protein, Pumpkin Seed Protein, Brown Rice Protein, Soy Protein, Sunflower Seed Protein, Sacha Inchi Protein, Chia Protein and others, too.

(Image courtesy of StockSnap and Pixabay)