GCC Yellow Pea Protein Market Size, Share, Trends and Forecasts 2031

Key Findings

• The GCC Yellow Pea Protein Market is expanding due to increasing consumer preference for plant-based protein sources and sustainability-driven dietary shifts.

• Rising health awareness and lactose intolerance prevalence are driving demand for non-dairy protein alternatives across GCC.

• Growing adoption of yellow pea protein in sports nutrition, bakery, and meat analog products is accelerating market penetration.

• Technological advancements in protein extraction and texturization are improving taste, solubility, and nutritional profiles.

• Government initiatives promoting sustainable agriculture and local crop processing are supporting market growth.

• Expansion of vegan and flexitarian lifestyles is boosting consumption in both retail and foodservice sectors.

• The rise of clean-label and allergen-free food trends is increasing product innovation in the pea protein segment.

• Collaborations between food tech startups and ingredient manufacturers are driving innovation and regional capacity expansion.

GCC Yellow Pea Protein Market Size and Forecast

The GCC Yellow Pea Protein Market is projected to grow from USD 186 million in 2025 to USD 375 million by 2031, at a CAGR of 12.5% during the forecast period. The surge in consumer interest toward plant-derived proteins, combined with advancements in food formulation, has significantly expanded product applications. The region’s strong agricultural base and investments in plant-protein processing facilities further enhance competitiveness. Increasing partnerships among food manufacturers and ingredient suppliers are enabling cost-efficient production, while rising consumer awareness regarding protein nutrition and sustainability continues to strengthen demand across food, beverage, and nutraceutical industries.

Introduction

Yellow pea protein, derived primarily from Pisum sativum, is widely used as a sustainable, allergen-free, and nutrient-rich protein ingredient. In GCC, it has gained strong traction as a functional ingredient in dairy alternatives, bakery products, and sports supplements. Its high digestibility and neutral taste make it a preferred choice among formulators seeking plant-based protein enrichment. Increasing adoption of veganism and flexitarian diets has encouraged major food producers to substitute animal-based proteins with pea-derived variants. Furthermore, yellow pea protein supports sustainable agriculture through nitrogen fixation, which aligns with regional environmental policies encouraging eco-friendly food production.

Future Outlook

By 2031, the GCC Yellow Pea Protein Market is expected to mature with diversified applications across beverages, snacks, and alternative meats. Integration of advanced processing technologies such as enzymatic hydrolysis and wet fractionation will enhance protein purity and functionality. Expansion of domestic processing units will reduce dependency on imports, supporting local economic development. Companies are likely to focus on ingredient innovation, targeting improved texture and sensory experience for end consumers. The convergence of health consciousness, sustainability, and food innovation will position GCC as a leading hub for plant-based protein development in the coming decade.

GCC Yellow Pea Protein Market Trends

• Rising Popularity of Plant-Based Diets
  The shift toward plant-based nutrition in GCC is significantly influencing the adoption of yellow pea protein. Consumers are reducing animal protein intake for ethical, health, and environmental reasons. Manufacturers are leveraging this trend to introduce plant-protein-enriched products across categories such as beverages, bakery, and snacks. The growing vegan and flexitarian population is accelerating product diversification. Retail and online platforms are expanding their plant-based portfolios to meet rising consumer expectations. This trend is expected to continue as awareness of sustainable and clean eating becomes mainstream in GCC.

• Technological Improvements in Extraction and Processing
  Ongoing innovation in protein extraction, such as wet and dry fractionation, is improving yield and quality of yellow pea protein. In GCC, food technology companies are investing in precision processing to enhance solubility and emulsification properties. These advancements are helping overcome earlier limitations such as grittiness and off-flavor. Enhanced processing efficiency also reduces costs, enabling broader commercial use. As manufacturers focus on optimizing purity and digestibility, yellow pea protein is gaining stronger acceptance in premium health and nutrition segments.

• Expanding Application in Meat and Dairy Alternatives
  The food industry in GCC is witnessing rising adoption of yellow pea protein in alternative meat and dairy formulations. Its texture, amino acid balance, and functional adaptability make it ideal for plant-based burgers, yogurts, and protein shakes. Food startups and established brands are investing in R&D to achieve sensory parity with animal-based products. The growing influence of vegan fast-food chains and meal delivery services is amplifying visibility. These factors collectively reinforce the long-term potential of pea protein as a primary base ingredient for alternative protein innovations.

• Growing Clean-Label and Allergen-Free Demand
  Consumer demand for natural, allergen-free, and GMO-free products is driving reformulation strategies in GCC. Yellow pea protein aligns perfectly with clean-label expectations due to its non-GMO and non-soy origin. Food manufacturers are increasingly using it as a replacement for allergenic ingredients such as soy or dairy. Clean-label positioning also enhances product credibility in the nutraceutical and baby food segments. The ongoing expansion of transparent labeling standards in GCC is further accelerating market growth through trust and consumer education.

• Emergence of Regional Processing Facilities
  The establishment of local processing facilities for yellow pea protein extraction is a growing trend in GCC. Governments and private investors are supporting such initiatives to reduce reliance on imports and encourage regional self-sufficiency. Localized production ensures stable supply chains and creates value-added opportunities for farmers. These facilities also promote sustainability by minimizing logistics-related emissions. As domestic capacity expands, GCC is emerging as a key supplier for surrounding export markets.

Market Growth Drivers

• Increasing Health Awareness and Nutritional Demand
  Rising health consciousness and the pursuit of protein-rich diets are major market drivers in GCC. Consumers are recognizing the role of balanced protein intake in weight management, muscle growth, and general wellness. Yellow pea protein, being rich in branched-chain amino acids, offers an attractive nutritional profile. It also serves as a suitable alternative for lactose-intolerant and vegan populations. This shift toward functional nutrition continues to propel demand across multiple food categories. Government campaigns emphasizing healthy eating further amplify this momentum in GCC.

• Supportive Policies for Sustainable Agriculture
  Governments across GCC are implementing sustainability-oriented policies that promote plant-based agriculture. Yellow pea cultivation benefits from such initiatives due to its low carbon footprint and soil-enriching capabilities. Policy incentives for domestic protein crop production are improving farmer participation and industrial collaboration. Sustainability labeling and green procurement frameworks are also influencing consumer purchasing behavior. As agricultural diversification progresses, the region is poised to strengthen its leadership in sustainable protein innovation.

• Expansion of Food and Beverage Processing Industry
  Rapid industrial growth in food manufacturing is creating new opportunities for yellow pea protein utilization. In GCC, investments in high-capacity production lines for beverages, snacks, and bakery products are enabling ingredient integration at scale. Manufacturers are partnering with global suppliers to adopt best practices in formulation and product development. The rise of private-label and functional food brands is diversifying market offerings. These developments are increasing demand consistency and supply reliability for pea protein producers in GCC.

• Rise of Vegan and Flexitarian Consumer Segments
  The growing base of vegan and flexitarian consumers is significantly shaping market dynamics in GCC. These consumers are highly receptive to sustainable and ethical food alternatives. Pea protein aligns well with this demand as it avoids major allergens and animal derivatives. Market surveys indicate increasing willingness to pay for high-protein, plant-based offerings. This demographic shift is motivating both startups and established brands to expand their product portfolios. As consumer habits evolve, the momentum toward plant-based consumption will further intensify.

• Collaborations Between Food Tech and Ingredient Firms
  Cross-industry collaborations are fostering innovation in the GCC yellow pea protein sector. Food technology startups are partnering with ingredient manufacturers to enhance texture, flavor, and functionality. Such partnerships enable rapid product development and market testing. Universities and research institutes are also contributing through nutritional optimization studies. These collaborative ecosystems are enhancing competitiveness and accelerating product commercialization timelines. The trend supports the overall ecosystem maturity and value-chain integration across the region.

Challenges in the Market

• Supply Chain Constraints and Raw Material Dependence
  Despite regional advancements, dependency on imported peas and processing equipment remains a key challenge in GCC. Limited local supply affects pricing stability and manufacturing timelines. Seasonal variability in crop yield can cause supply disruptions. Moreover, quality inconsistency in raw materials affects final protein performance. Strengthening local cultivation and investing in resilient logistics systems will be crucial for overcoming these limitations in the coming years.

• High Production and Processing Costs
  The cost of establishing and maintaining yellow pea protein processing facilities remains high. In GCC, smaller manufacturers face financial constraints in adopting advanced technologies such as wet fractionation or microfiltration. The resulting price gap compared to soy or wheat protein isolates limits broader adoption. Continued technological innovation and economies of scale are necessary to enhance affordability. Cost reduction through local sourcing and renewable energy use can also improve competitiveness.

• Sensory and Formulation Limitations
  Pea protein’s characteristic taste and texture can pose challenges for product developers. In GCC, formulators often need to invest in masking agents and texture enhancers to achieve desired sensory properties. These additional ingredients can increase product complexity and cost. Achieving consumer acceptance, particularly in beverages and dairy alternatives, requires ongoing R&D efforts. Addressing flavor optimization will be key to market expansion in mass-consumption categories.

• Limited Consumer Awareness in Developing Areas
  Awareness of plant-based proteins remains low in some parts of GCC, particularly outside urban centers. Consumers are more familiar with traditional protein sources, and educational outreach is still limited. Marketing initiatives and nutrition campaigns are required to communicate the benefits of yellow pea protein. The lack of consumer familiarity hinders uptake in lower-income segments. Addressing awareness gaps will determine how evenly market growth is distributed across regions.

• Competition from Alternative Plant Proteins
  The growing availability of soy, rice, and fava bean proteins creates competitive pressure for yellow pea protein. In GCC, cost competitiveness and brand loyalty toward soy-based products affect market penetration. Manufacturers must differentiate through nutritional positioning and sustainability credentials. Strategic branding and sensory innovations can help capture market share from established protein sources. The competitive landscape necessitates continuous product diversification and marketing investment.

GCC Yellow Pea Protein Market Segmentation

By Type

• Isolate

• Concentrate

• Textured

By Application

• Bakery and Snacks

• Meat Substitutes

• Nutritional Supplements

• Dairy Alternatives

• Beverages

By Form

• Dry

• Wet

By End-User

• Food and Beverage Manufacturers

• Nutraceutical Companies

• Sports Nutrition Brands

• Foodservice and Catering

Leading Key Players

• Roquette Frères

• Cosucra Groupe Warcoing SA

• PURIS Foods

• Ingredion Incorporated

• Axiom Foods Inc.

• Burcon NutraScience Corporation

• Emsland Group

• The Scoular Company

• Shandong Jianyuan Foods Co., Ltd.

• Fenchem Biotek Ltd.

Recent Developments

• Roquette Frères expanded its production facility in GCC to meet increasing demand for yellow pea protein isolates.

• PURIS Foods entered a strategic partnership in GCC to develop high-protein meat analog formulations using locally sourced peas.

• Ingredion Incorporated launched new functional pea protein variants tailored for beverage applications in GCC.

• Emsland Group invested in research programs in GCC focused on improving extraction efficiency and sensory characteristics.

• Cosucra Groupe Warcoing SA collaborated with regional distributors in GCC to expand its market reach across plant-based ingredient sectors.

This Market Report Will Answer the Following Questions

1. What is the projected growth rate and market size of the GCC Yellow Pea Protein Market by 2031?

2. Which applications and product types are expected to dominate the market during the forecast period?

3. How are processing innovations influencing product quality and adoption rates in GCC?

4. What challenges hinder large-scale production and how are companies addressing them?

5. Who are the major industry players driving innovation and capacity expansion in the GCC Yellow Pea Protein Market?