Seeking solutions to eat healthier and more sustainable food, consumers are pursuing several strategies to reduce their meat consumption. Some reduce their meat portions, others learn to eat meatless dishes, while others modify their recipes to replace all or part of the meat ingredients with vegetable ingredients.
The key point of this dietary change remains the protein issue. How can we balance essential amino acid intakes while suppressing or reducing the share of animal proteins?
While consumers have clearly understood that this includes a higher consumption of legumes and cereals, the food industry is supporting them with an increase in the supply of alternative products (meat or fish substitutes, alternative vegetable desserts, vegan cheese…) both organic and conventional.
This offer has evolved in recent years in terms of diversity, tastes and textures, to offer products that are both original and similar, satisfying both the consumer’s curiosity and desire to “eat well”, while reassuring them in their eating habits. It must also pursue its development in segment other than alternatives, for consumers who will want to increase their consumption of vegetable proteins throughout their diet.
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