The Europe pea protein market size was exhibited at USD 556.85 million in 2023 and is projected to hit around USD 1,698.85 million by 2033, growing at a CAGR of 11.8% during the forecast period 2024 to 2033.
The Europe pea protein market has emerged as a rapidly evolving sector in the plant-based protein landscape, fueled by an increasing preference for sustainable, allergen-free, and clean-label nutritional ingredients. As consumers across Europe grow more health-conscious and environmentally aware, pea protein is gaining prominence as a versatile and functional ingredient in various applications—from food and beverages to cosmetics, dietary supplements, and animal feed.
Pea protein is derived primarily from yellow split peas and is known for its rich amino acid profile, hypoallergenic nature (compared to soy or dairy), and adaptability in diverse product formulations. It has become a central player in Europe’s growing plant-based movement, particularly within the meat and dairy substitute categories. The region’s evolving consumer preferences, bolstered by a rise in veganism, flexitarian diets, and lactose intolerance, are driving demand for plant-derived proteins with clean processing methods and traceable sourcing.
The European market is further supported by regulatory frameworks that encourage sustainable agriculture, innovation in alternative proteins, and funding for low-emission food systems. With key countries like Germany, the UK, and France at the forefront of food innovation, manufacturers are scaling up operations to meet growing consumer and B2B demand for pea protein ingredients across segments.
Growth of Meat and Dairy Alternatives: Pea protein is a primary ingredient in the development of plant-based burgers, sausages, milk, and yogurt alternatives.
Demand for Clean-Label Ingredients: European consumers increasingly seek natural, GMO-free, and additive-free protein sources.
Emergence of Pea Protein in Personal Care: Skincare and haircare brands are incorporating hydrolyzed pea protein for its hydrating and strengthening properties.
Functional Innovation in Sports Nutrition: Pea protein is now a standard in vegan protein powders, RTD shakes, and high-performance nutrition products.
Advancements in Texturization Technologies: Improved processing allows pea protein to replicate meat-like textures in plant-based formulations more effectively.
Sustainability-Centric Marketing: Brands are highlighting the lower water usage, nitrogen-fixing properties, and minimal carbon footprint of peas as a crop.
Private Label Expansion: Retailers across Europe are developing in-house plant-based ranges using pea protein to meet mainstream consumer expectations.
| Report Coverage | Details |
| Market Size in 2024 | USD 622.56 Million |
| Market Size by 2033 | USD 1,698.85 Million |
| Growth Rate From 2024 to 2033 | CAGR of 11.8% |
| Base Year | 2023 |
| Forecast Period | 2024-2033 |
| Segments Covered | Product, Form, Source, Application, Country |
| Market Analysis (Terms Used) | Value (US$ Million/Billion) or (Volume/Units) |
| Country scope | Germany; UK; France; Italy; Spain; Sweden; The Netherlands |
| Key Companies Profiled | COSUCRA; SOTEXPRO; Roquette Frères; Cosucra; Groupe Warcoing SA; Kerry Group; Ingredion Inc.; Burcon NutraScience Corp.; Glanbia Plc.; Emsland Group.; Farbest Brands |
A primary driver of the Europe pea protein market is the rapid growth of plant-based diets, supported by ethical, health, and environmental motivations. According to recent surveys, a growing number of European consumers identify as flexitarian, reducing their consumption of animal products in favor of plant-based alternatives. Countries like the UK and Germany have seen double-digit growth in the vegan and vegetarian population over the last five years.
Pea protein, in particular, is benefitting from this shift due to its hypoallergenic profile and neutral taste. Unlike soy or gluten-containing proteins, pea protein avoids common allergens, making it suitable for a wider range of consumers. With increasing concerns over cholesterol, saturated fats, and animal welfare, consumers are turning toward pea-based alternatives in products such as meat substitutes, protein beverages, and nutritional bars. Governments and NGOs are also supporting plant-based transitions through public campaigns, school food reform, and sustainability targets, reinforcing this trend at a societal level.
Despite its growing appeal, the Europe pea protein market faces certain challenges, notably processing complexity and taste profile limitations. The extraction and isolation process of pea protein can be energy-intensive and may involve enzymatic or solvent-based methods that require careful monitoring to preserve protein integrity and limit off-flavors. The taste and mouthfeel of pea protein—often described as earthy or beany—can present formulation hurdles in delicately flavored foods or beverages.
Moreover, solubility remains an issue, especially in RTD drinks where sedimentation and graininess affect the consumer experience. Overcoming these technical barriers often requires the use of masking agents, stabilizers, or advanced hydrolysis techniques, which can increase production costs and conflict with clean-label expectations. While innovation is progressing rapidly in this area, manufacturers continue to face R&D and consumer perception challenges associated with pea protein’s sensory attributes.
A substantial opportunity in the European pea protein market lies in its integration into functional and personalized nutrition. As consumers become more proactive in managing their health through diet, there is strong demand for foods and supplements that support immune function, weight management, muscle recovery, and cognitive performance. Pea protein, with its high digestibility and rich amino acid composition, is increasingly being formulated into personalized nutritional solutions—especially for aging populations, fitness-focused individuals, and those with dietary restrictions.
Technological advancements are enabling companies to create tailored nutrition products using pea protein combined with prebiotics, adaptogens, or micronutrients, targeted at specific consumer needs. Furthermore, AI-driven platforms are helping brands offer customized protein blends based on DNA tests, activity levels, or gut microbiome analysis. The ability of pea protein to fit into this modular and health-forward ecosystem makes it a highly scalable and innovation-friendly ingredient across Europe.
Pea protein isolates dominate the European market due to their high protein concentration (typically >85%), excellent emulsification properties, and broad usability across food, beverage, and supplement applications. These isolates are particularly popular in protein powders, meal replacements, and dairy alternatives, where purity, solubility, and digestibility are crucial. With regulatory and nutritional transparency gaining importance, isolates meet both performance and labeling expectations. Their use is widespread across mainstream supermarket brands, sports nutrition products, and clean-label innovations.
Textured pea protein is the fastest-growing segment, primarily driven by the surge in plant-based meat alternatives. As consumers seek analogs to chicken, beef, and pork with meat-like textures, textured pea protein is proving indispensable for replicating chewiness and fibrousness. European brands like The Vegetarian Butcher and Heura are using textured pea protein in burgers, sausages, and kebabs. With advances in extrusion technology and consumer preference for minimally processed meat alternatives, textured formats are gaining momentum in both retail and foodservice applications.
Yellow split peas are the primary source for pea protein manufacturing in Europe. These peas are abundant, protein-dense, and yield a cleaner-tasting isolate compared to green peas. They are widely grown in France, the Netherlands, and parts of Eastern Europe, creating a reliable local supply chain. Yellow split peas offer a favorable protein-to-carbohydrate ratio and are relatively easy to process at scale.
Sourcing from yellow peas also aligns with Europe’s sustainability goals due to their nitrogen-fixing properties, which enrich soil without the need for synthetic fertilizers. As a result, brands emphasize yellow pea sourcing in marketing to support clean-label and environmentally conscious claims.
Food and beverages lead the pea protein market, accounting for the largest revenue share. Within this segment, meat substitutes, dairy alternatives, and dietary supplements represent the core applications. Consumers are incorporating pea protein into smoothies, bakery goods, yogurts, and high-protein snacks as part of their daily nutrition routines. The shift toward minimally processed plant-based foods and fortified staples is accelerating food and beverage-based consumption.
Personal care and cosmetics is the fastest-growing application segment, as the demand for natural and plant-based ingredients in skincare and haircare rises across Europe. Hydrolyzed pea protein is valued for its moisturizing, strengthening, and anti-inflammatory properties, making it ideal for shampoos, conditioners, face creams, and serums. Clean beauty brands are increasingly substituting synthetic peptides with plant-based protein fractions, supporting the growth of this segment.
Dry pea protein formats currently dominate the Europe market due to their ease of storage, extended shelf life, and versatility in product development. Most pea protein sold across the region is in powder form, which allows it to be used in a wide range of applications including supplements, bakery goods, infant formula, and fortified snacks. Dry formats are favored by manufacturers due to simplified logistics and compatibility with existing processing lines.
However, wet form pea protein is gaining traction, especially in chilled and frozen meat analogs. Wet formats maintain better functionality in terms of moisture retention, fat binding, and palatability, which is critical in ready-to-eat products and fresh prepared meals. As foodservice and restaurant chains adopt more plant-based offerings, there is growing interest in wet form pea protein for its closer resemblance to animal-based textures and juiciness.
Germany leads the Europe pea protein market, driven by its progressive food innovation environment and strong demand for vegan and vegetarian products. The country hosts numerous alt-protein startups, robust consumer advocacy for sustainability, and one of the largest vegan populations in Europe. Retail chains such as Rewe and Edeka are heavily investing in plant-based ranges that feature pea protein prominently.
The UK market is expanding rapidly, supported by a growing flexitarian movement and active participation from both domestic and international pea protein brands. British consumers prioritize functional health and are open to protein-rich snacking, ready meals, and beverages. The retail sector is heavily focused on clean-label and allergen-free alternatives, making pea protein a preferred choice.
France is a key supplier and user of yellow peas, with a growing number of domestic companies involved in the vertical integration of pea protein production. While traditional French cuisine presents challenges for plant-based adoption, the wellness and organic food sectors are opening new doors for protein-enriched functional products and dairy replacements.
These countries are each showing growth based on specific strengths—Italy and Spain in functional snacking and bakery innovation, Sweden in sustainability-forward retail chains, and the Netherlands as a hub for pea protein R&D and exports, supported by companies like Roquette and Cosucra.
Roquette (France, March 2024): Expanded its pea protein manufacturing facility in Vic-sur-Aisne, France, doubling production capacity to meet European and global demand.
Nestlé (Switzerland, February 2024): Launched a new line of pea protein-based dairy alternatives under its Garden Gourmet brand in Germany and France.
Heura Foods (Spain, January 2024): Introduced new plant-based chicken strips using textured pea protein, expanding its distribution in UK and Italy.
Prolupin (Germany, December 2023): Announced the development of a new pea protein isolate range with reduced off-notes and higher solubility for beverage applications.
The Vegetarian Butcher (Netherlands, November 2023): Signed a deal with a major UK supermarket chain to distribute its pea protein-based product line nationwide.
This report forecasts revenue growth at country levels and provides an analysis of the latest industry trends in each of the sub-segments from 2021 to 2033. For this study, Nova one advisor, Inc. has segmented the Europe pea protein market
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