As food and beverage manufacturers evaluate protein ingredients, understanding how consumers perceive different protein sources — and what drives their preferences — is increasingly important.
Join Pulse Canada for a look at new consumer research exploring perceptions of pea protein, how it stacks up against other ingredients like soy and whey, and the factors that can influence consumer acceptance and preference.
Tanya Der will share key findings on where pea protein stands with consumers today, the barriers and opportunities revealed by the research, and how education and product messaging can shape perceptions. Plus, a comparison with new UK research will provide context on how attitudes differ across markets.
Following the presentation, an expert panel will bring fresh perspectives to the findings, discussing how the research aligns with what they’re seeing in the market and what it could mean for food and beverage manufacturers.
In this session, you’ll learn:
- How U.S. consumers perceive pea protein today and what categories they are most open to consuming it in
- How pea protein compares with other protein sources like soy and whey across key consumer perceptions
- What barriers may be limiting consideration and where opportunities exist to build preference
- Which consumer segments and messages show the greatest potential
- How U.S. findings compare with emerging insights from the UK
- What ingredient processors and market researchers are seeing and how those observations align with the consumer research
Pulse Canada is the national association of growers, traders and processors of Canadian pulses, also known as lentils, dry peas, beans and chickpeas. Pulses are an essential part of a healthy and sustainable diet. Pulses and pulse ingredients can help food manufacturers improve the nutritional and functional quality of food products.