Food and beverage ingredient solutions firm Ingredion Incorporated is adding two new products to its plant-based portfolio that are made at its new pea protein production facility in South Sioux City, NE, a company release announced Wednesday.

The ingredients, VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch, are made with 100% sustainably sourced inputs from North American farms. VITESSENCE Pulse 1853 is used to boost the protein content of products and is allergen free. PURITY P 1002 is used for texture in a range of applications, including plant-based cheese, gelatin-free confectionery, and gluten-free baked goods.

“I am incredibly proud of this milestone and our employees, particularly the team in Nebraska, who rallied together to make today a reality. We are committed to shaping the future of plant-based food – and we’re continually investing to help our customers formulate and innovate in this rapidly developing space,” Ingredion’s chief executive officer, Jim Zallie, said in a statement.

In addition to the South Sioux City facility, the company operates another facility for plant-based products in Vanscoy, SK. Ingredion states that it is the sole company in North America to supply “produced in the US and Canada” plant protein isolate, concentrate, flour, and starch products.

Consumers have turned to plant-based protein products as part of a larger trend toward healthier eating habits. Food manufacturers, in turn, are creating new products that feature simple ingredients and “clean” labels.

“The addition of higher protein pulses capitalizes on our ability to help our consumers deliver consumer-preferred food and beverages to global markets,” said Jorgen Kokke, executive vice president and president, Americas for Ingredion, said in the release. “By combining our expertise and product formulation capabilities with high-quality ingredients, we are well positioned to be a reliable supplier supporting our customers with breakthrough, innovative plant-based solutions.”

A recent forecast by Markets and Markets predicts the global market for plant-based protein will increase in value from $10.3 billion in 2020 to $15.6 billion in 2026. The market is expected to grow at CAGR of 7.2% during the period.