Rising Pea Protein Allergy Cases Prompt Regulatory Review
September 28, 2025 – A surge in allergic reactions to pea protein, an increasingly common ingredient favored by health-conscious consumers and promoted by celebrities, is raising alarm among allergy advocates and prompting a review by the Food Standards Agency. What was once a manageable allergy for some is now becoming risky as pea protein quietly infiltrates a wider range of food products, often without clear labeling.
The growing prevalence of pea protein as a plant-based option has created a new challenge for individuals with sensitivities. Previously safe foods are now being found to contain hidden pea protein, leading to unexpected and potentially severe allergic reactions. sarah, the mother of a young boy named Rex who suffers from a pea allergy, explained the shift: “Two or three years ago, it was very easy for Rex to live with his allergy. but now the food industry has created this wholly new category of protein… peas are appearing in all sorts of foods where you would never expect to find them.”
The core issue lies in the lack of consistent regulation regarding the labeling of pea protein. Currently, it is not classified as a major allergen, meaning food manufacturers aren’t always required to prominently display its presence on packaging. This omission leaves families with allergies vulnerable to accidental exposure. Sarah emphasized the difficulties this creates, stating the situation is ”a nightmare” as pea protein can be added to previously safe foods “without warning.”
The Food Standards Agency is currently gathering data to assess whether pea protein should be officially designated as an allergen, a move that would mandate clearer labeling requirements. McCain and mcdonald’s have stated they are committed to ingredient clarity. Other brands mentioned in reports did not respond to requests for comment.
Pea protein has gained popularity in recent years as a key ingredient in vegan and vegetarian products, protein powders, and even processed foods like snacks and baked goods. Its rise is fueled by the growing demand for plant-based alternatives and endorsements from health and wellness influencers. However, experts caution that while generally safe for most, the increasing exposure elevates the risk for those with sensitivities, potentially leading to anaphylaxis and other life-threatening reactions.
