Europe Pea Protein Market Size & Share Analysis - Growth Trends And Forecast (2025 - 2030)

Europe Pea Protein Market Trends and Insights

Growing Consumer Interest in Plant-Based Diets

As European consumers increasingly turn to plant-based foods, manufacturers are pivoting towards pea protein, seeking alternatives that outshine traditional soy and wheat options. This shift is fueled by health concerns, environmental considerations, and animal welfare priorities, leading many to cut back on meat. A 2023 survey by the Bundesverband des Deutschen Lebensmittelhandels revealed that 62% of German respondents chose plant-based products primarily for their environmental benefits^{[2]Source: Bundesverband des Deutschen Lebensmittelhandels, "Plant-Based Diet Results of a Representative Population Survey", www.bvlh.net}. While current European diets source only 42% of protein from plants, this leaves ample opportunity for growth as tastes evolve. Highlighting the potential for mainstream acceptance, the University of Copenhagen recently unveiled a hybrid paneer cheese, blending in 25% pea protein without compromising on its traditional taste and texture.

Technological Advancements

Processing innovations are breaking down traditional barriers to the adoption of pea protein, especially in areas like taste masking and functional performance. A recent study by Roquette revealed that its pea protein boasts a DIAAS score of 100%, equating it with the nutritional completeness of dairy protein and challenging the long-standing belief in the inferiority of plant proteins. In July 2025, DSM-Firmenich teamed up with Meala to unveil a thermostable pea protein. This new protein retains its functionality across various cooking methods, effectively tackling a significant hurdle in food manufacturing. Happy Plant Protein has developed a groundbreaking processing technology that slashes production costs by 90% and energy use by 85%, all while steering clear of chemical inputs. This innovation could make pea protein production accessible to smaller food producers across Europe. Burcon introduced FavaPro, boasting over 90% protein purity, highlighting the technical alignment of legume proteins and broadening formulation options for European manufacturers in search of allergen-friendly solutions.

Expansion of Meat Substitutes & Dairy Alternatives

As European retail sales of meat alternatives surge, there's a growing demand for functional protein ingredients that provide genuine sensory experiences. Roquette has rolled out Nutralys L85M, targeting the reduced-sodium meat alternative market. This move not only addresses regulatory pushes for healthier formulations but also ensures taste profiles remain intact. In the dairy alternatives arena, pea protein stands out with its superior emulsification properties, allowing manufacturers to closely mimic the texture of traditional dairy products. Startups like Green Go in Ukraine are harnessing pea protein to tap into international markets, signaling a shift in production capabilities from the usual Western European centers. Research from the University of Copenhagen on hybrid cheese reveals that integrating 25% pea protein keeps consumer approval intact while lessening environmental impact, hinting at scalable opportunities for the dairy sector's evolution.

Consumer Preference for Clean & Transparent Labeling

In 2025, 'high protein' claims led product launches in Europe, reflecting the region's growing emphasis on ingredient transparency. Pea protein enjoys a competitive edge: it can be marketed simply as 'pea protein', sidestepping the intricate chemical names that synthetic counterparts often require. Highlighting this advantage, Cargill's European division points out that pea protein not only aligns with EU health claims—pertaining to muscle mass and bone health—but does so without the added regulatory hurdles. Further bolstering the plant-based movement, the European Food Safety Authority rolled out updated guidance in February 2025. This move simplifies the approval journey for plant-based ingredients, accelerating their market entry. Responding to this clear trend, DSM-Firmenich forged a partnership with Meala, focusing on clean-label pea proteins. Their collaboration aims to produce multifunctional ingredients that prioritize ingredient list simplicity without compromising on performance.

High Production Costs

European producers of pea protein grapple with rising costs, driven by energy-heavy processing needs and a lack of economies of scale, especially when compared to the well-established soy protein infrastructure. The European Commission's inquiry into technical hexane extraction solvents hints at looming regulatory constraints, potentially nudging producers towards pricier processing methods. Analyzing the supply chain, while the area dedicated to pea cultivation in Europe expanded to 250,000 hectares in 2025, the harvests still fall short of processing demands, exerting upward pressure on prices through mid-2025. Data from the UK government reveals that in 2023, the production value of peas and beans was around GBP 38 million, a slight dip from GBP 39 million the year prior^{[3]Source: UK government, "Agriculture in the United Kingdom 2023", www.assets.publishing.service.gov.uk}. Additionally, Happy Plant Protein has unveiled a groundbreaking technology that could slash costs by 90%. However, its commercial viability across various European manufacturing settings remains to be seen.

Competition from Other Plant Proteins

Fava bean protein is emerging as a formidable contender, challenging the market position of pea protein. Roquette has introduced NUTRALYS Fava S900M, boasting a protein content of 90% and enhanced gel strength. In a significant move, Beneo invested EUR 50 million in April 2025 to bolster faba bean processing infrastructure, underscoring a major player's dedication to alternative legume proteins. These alternatives promise similar functionalities but at potentially reduced production costs. Meanwhile, advancements in single-cell protein technologies are noteworthy. Research suggests that by 2050, these technologies could rival the cost-effectiveness of soy and pea isolates, thanks to production systems powered by renewable electricity. In 2025, European duckweed secured novel food approval, presenting a protein content of up to 43%. Its rapid growth cycles pose a potential disruption to the economics of traditional legume proteins. The competitive landscape is further intensified as established players broaden their protein portfolios. Notably, DSM-Firmenich reported a 7% organic sales growth in H1 2025, simultaneously venturing beyond their traditional vitamin markets into the realm of functional protein ingredients.

Segment Analysis

By Form: Isolates Drive Premium Applications

In 2024, protein isolate commands a dominant 66.30% market share and is set to lead the growth trajectory with an impressive 8.80% CAGR through 2030. This surge is largely attributed to its enhanced functionality in meat alternatives and formulations tailored for sports nutrition. Technological advancements have bolstered the isolate segment, enhancing solubility and mitigating off-flavors. Notably, Roquette's NUTRALYS range has secured both FDA GRAS certification and Non-GMO Project Verification, catering to the discerning markets of Europe and North America. Meanwhile, protein concentrate finds its niche in cost-sensitive applications, where a protein purity of 65-70% suffices. This is especially true in bakery and snack formulations. On the other hand, textured and hydrolyzed forms cater to distinct functional needs. Hydrolyzed variants stand out for their superior digestibility, making them ideal for specialized nutrition. In contrast, textured proteins mimic a meat-like mouthfeel, enhancing the appeal of plant-based products.

In February 2025, Burcon's Merit Functional Foods unveiled Peazazz C, a groundbreaking product tailored for ready-to-drink beverages. This innovation boasts a smooth, grit-free texture, effectively addressing prevalent formulation hurdles. The segmentation by form underscores the varying levels of processing sophistication. Isolates, demanding advanced extraction technologies, command a premium price yet excel in high-stakes applications. Roquette's 2024 expansion of its Nutralys portfolio, introducing four new multifunctional variants, underscores the pivotal role of form innovation in carving out market differentiation and optimizing applications.

Note: Segment shares of all individual segments available upon report purchase

By Application: Supplements Accelerate Beyond Traditional Food Uses

In 2024, food and beverage applications dominate with a 32.30% market share, underscoring the integration of pea protein into mainstream European food manufacturing, spanning bakery items, meat alternatives, and dairy substitutes. Yet, it's the supplements segment that's witnessing the most rapid ascent, boasting an 8.10% CAGR through 2030, fueled by the burgeoning European sports nutrition market. The European nutraceutical landscape is also expanding, with protein fortification emerging as a key innovation driver across various supplement categories. In the bakery realm, pea protein's binding properties and clean labeling benefits shine, while meat extenders and substitutes are reaping rewards from enhanced texture profiles, thanks to recent processing advancements.

Beverages stand out as a pivotal growth area. Companies like Merit Functional Foods are pioneering specialized formulations that not only eliminate grittiness but also enhance mouthfeel in ready-to-drink beverages. However, infant nutrition applications grapple with regulatory hurdles under EU Regulation 2016/127. This regulation mandates specific protein hydrolysis and amino acid profiles, posing challenges for swift market entry. Meanwhile, animal feed supplements are leveraging pea protein's sustainability benefits and its rich amino acid profile. Research highlights its advantages, showcasing improved feed efficiency and nitrogen retention in livestock. Though still a niche, confectionery applications are gaining traction, driven by innovations like Freedom Confectionery's allergy-free formulations, catering to the 44% of British adults grappling with food allergies.

Note: Segment shares of all individual segments available upon report purchase

By Product Category: Organic Certification Drives Premium Growth

In 2024, conventional pea protein holds a dominant 86.70% market share, leveraging established supply chains and cost benefits in large-scale food manufacturing. Meanwhile, organic pea protein is on a growth trajectory, projected to expand at a 9.90% CAGR through 2030. This surge is largely attributed to the EU's stringent organic regulations set to take effect in January 2025, which will enforce heightened compliance standards for all organic suppliers. While the organic segment enjoys premium pricing, it grapples with supply challenges. This is primarily because European producers of organic grains and oilseeds are in the process of adjusting to the new certification mandates under Regulation (EU) 2018/848. Notably, research highlights that organic pea varieties boast a higher protein content compared to their conventional counterparts, bolstering strategies centered on quality differentiation.

Conventional pea protein, benefiting from economies of scale and a well-established processing infrastructure, sees major players like Cargill prioritizing sustainability. Cargill, for instance, underscores its commitment through verified sustainable sourcing practices, opting for these over organic certification. The burgeoning valuation of Europe's organic market presents a golden opportunity for the expansion of organic pea protein. However, looming supply shortages could temper growth rates in the immediate future. This segmentation mirrors broader trends in the European food sector, which increasingly leans towards premium, certified products. These not only fetch higher margins but also resonate with consumers' readiness to invest in verified sustainability and health advantages.

Note: Segment shares of all individual segments available upon report purchase

Geography Analysis

In 2024, Germany commanded a dominant 33.60% share of the total demand, bolstered by its advanced food-processing infrastructure and a dedicated government investment of EUR 38 million in sustainable protein initiatives. Major ingredient buyers are drawn to Germany's logistical efficiency, skilled workforce, and a regulatory environment that's both stringent and predictable. This stability ensures a steady supply for the country's high-volume factories, spanning bakery, beverage, and meat-alternative sectors. Furthermore, domestic cultivation saw a 12% year-on-year growth, echoing the self-sufficiency goals of the EU protein strategy and instilling confidence in processors regarding the long-term availability of raw materials.

France is on a rapid ascent, boasting a projected 9.56% CAGR through 2030. This surge is fueled by increasing cultivation subsidies and heightened processing investments, particularly in the northern pea belt. Roquette's revamped campus in Vic-sur-Aisne is set to boost isolate production. Simultaneously, joint public-private breeding initiatives are working to enhance both the protein content and resilience to weather variations. French brands, capitalizing on the nation's gastronomic reputation, are carving out a niche in premium dairy-alternative cheeses and pâté substitutes. This endeavor is further bolstered by the French public's familiarity with legume-centric dishes, like cassoulet, which smooths the transition to pea-based products.

The United Kingdom is strategically directing its past government investments into R&D hubs, notably the Good Food Institute Europe. These investments are paving the way for breakthroughs in texturization and flavor-masking, innovations that are quickly being adopted by regional manufacturers. Meanwhile, Italy and Spain are witnessing a consistent rise in the use of plant-based ingredients, especially in bakery and pasta dishes, a trend largely driven by the Mediterranean diet's emphasis on plant diversity. The Netherlands is emerging as a hub for technological experimentation, boasting a staggering 400% surge in plant-based cheese launches, many of which are capitalizing on the benefits of pea protein emulsification. In Scandinavia, markets are reaping the benefits of the Emsland-Caldic partnership, which is expediting the introduction of tailored ingredients in retail outlets across Denmark, Norway, and Iceland. Eastern Europe is also witnessing a geographic diversification in growth, with Ukrainian innovator Green Go, despite the backdrop of local geopolitical challenges, setting its sights on export markets with its pea-based meat offerings.