Pea protein trend linked to rise in deadly allergies, health officials warn

A rising trend in pea protein—popular with celebrities and social media stars—has coincided with warnings from allergy specialists about rising pea allergies in the United Kingdom. Campaigners say the cheap, ultra-processed additive derived from dried peas is now appearing in an expanding range of everyday foods and can trigger life-threatening reactions. The spread is drawing attention to whether pea protein should be treated as an allergen and labeled accordingly. The Mail on Sunday reported that pea protein has turned up in items as varied as McCain Crispy Skin-On Fries, St Pierre Croissants, Herta Classic Frankfurter Hot Dogs and Candy Kitten Sour Watermelon sweets, and it has also been added to the glaze on McDonald’s burger buns.

Social media trends have driven demand for high-protein foods, with research suggesting they help people build muscle and manage weight. Online retailer Ocado said demand for high-protein items has doubled year on year, and four in ten of its customers increased protein intake in 2024. Celebrities have embraced the trend as well: former Wimbledon champion Venus Williams and actor Idris Elba have invested in pea-protein–based meal replacements Happy Viking and Huel. Allergy UK has warned that pea allergies are now more common and can cause serious reactions that may be life-threatening. The charity also suggested the rise might be linked to the growth of foods containing ingredients such as pea protein and pea fibre.

Because peas are not among the 14 EU-recognised allergens—such as gluten, soya and peanuts—food companies do not legally have to highlight the protein on packaging if they have changed a recipe to add the ingredient. The Food Standards Agency is collecting data and reviewing whether peas should be classed as an allergen. McCain and McDonald’s said they were transparent about ingredients; the other brands did not respond to requests for comment.

For nine-year-old Rex, who has a pea allergy, everyday life has become a “nightmare.” His mother, Sarah (surname withheld to protect privacy), said he has twice been hospitalised in the past year after eating a hot cross bun and an ice cream that unexpectedly contained pea protein. “Two or three years ago, it was very easy for Rex to live with his allergy,” she said. “But now the food industry has created this completely new category of protein… peas are appearing in all sorts of foods where you would never expect to find them.” The lack of clear labeling has intensified the challenge for families managing allergies, she added.

The pea protein trend sits at the intersection of consumer demand for convenient, protein-rich foods and public health concerns about food allergies. Health officials say the current situation underscores the need for clearer labeling and robust monitoring as manufacturers test new formulations. The agency’s data collection and review process is ongoing, and officials have not announced any immediate changes to labeling rules. In the meantime, consumers, particularly those with known pea sensitivities, are urged to scrutinize ingredient lists and contact manufacturers with questions about processing and potential cross-contamination.