Pea protein trend linked to rise in severe allergies, experts warn

The growing use of pea protein in mainstream foods is drawing health and consumer-safety scrutiny after allergy groups warned the additive could trigger life-threatening reactions. The trend has been fueled by social-media promotion and a wave of high-protein products that appeal to athletes and influencers alike, including high-profile investors in pea-protein shakes.

Pea protein is now added to a wide range of foods, from wraps and bagels to ice cream, and a weekend roundup by The Mail on Sunday identified the ingredient in items as varied as McCain Crispy Skin-On Fries, St Pierre Croissants, Herta Classic Frankfurter Hot Dogs and Candy Kitten Sour Watermelon sweets. It has also been found in the glaze on McDonald’s burger buns. These discoveries illustrate how the ingredient has become commonplace in products that once did not carry it, a shift that alarmed allergy groups and parents of children with sensitivities.

Allergy UK warned that pea allergies are now “more common” and can cause serious reactions that may be life-threatening. The charity said the rise in pea allergy could be linked to the increasing use of ingredients such as pea protein and pea fibre in everyday foods. It also noted that peas are not among the European Union’s 14 recognized allergens, so food companies do not have to highlight the protein on packaging if they alter a recipe to include it, creating potential labeling gaps for consumers.

For Rex, a nine-year-old who has a pea allergy, life has become a nightly challenge. He has twice been hospitalised in the past year after consuming a hot cross bun and an ice cream that unexpectedly contained pea protein. His mother, Sarah (surname withheld to protect privacy), said: “Two or three years ago, it was very easy for Rex to live with his allergy. 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 left families scrambling to identify safe options and avoid accidental exposure.

The Food Standards Agency said it is collecting data and reviewing whether peas should be classed as an allergen. McCain and McDonald’s said they were “transparent” about ingredients, while other brands did not respond to requests for comment.

The shift toward pea protein accompanies broader social and market forces around nutrition and wellness. Online grocer Ocado said demand for high-protein foods has doubled year on year, and four in ten of its customers increased protein intake in 2024, reflecting a consumer push toward protein-centric diets even as debates about safety and labeling intensify. Industry observers note that celebrities and influencers have helped normalize pea-protein products, with former Wimbledon champion Venus Williams and actor Idris Elba investing in meal-replacement shakes such as Happy Viking and Huel, which are based on pea protein.

Health officials emphasize that more data are needed to determine whether the rise of pea protein is contributing to an uptick in allergy diagnoses. Regulators are weighing potential labeling changes and measures to improve consumer safety, while manufacturers argue that pea protein offers a plant-based alternative with clear nutritional benefits when used appropriately. The ongoing discussion highlights the tension between innovation and precaution in a rapidly evolving food landscape, where ingredients can move quickly from niche markets to everyday shelves with limited notice to consumers about potential risks.