N°65 - Marché / Protéines Plant-based proteins stand out The concerns for the environment, health and animal welfare are all putting pressure on animal-based products. Besides vegetarians and vegans, a growing number of consumers are reducing their meat intakes because of health or sustainability reasons. This trend is creating new needs for animal-based product substitutes and is driving the market for plant-based proteins. Hence, an entire restructuring and diversi cation process is affecting the supply chain and industrial sectors. REMEMBER Dairy products, meat, fi sh and eggs consider themselves regular meat consu- 012 play a major role in the diet of themers and eat meat several times a week (> 88% European population. They supply 3-3 times a week) (source: ING International of French are over 70% of the overall protein consumption.Survey (1)). Nearly 10% indicate they eat meat not interested in every day. Only 4% of European consumers vegetarianism. Environmental, diet-related health issues and the debate on animal welfare reinforce the indicate that they do not eat meat. This phe- 95% need to reconsider our protein consumption.nomenon is more common amongst womenand the youngest consumers than amongst consider that humanAll the more since the demographic forecasts beings are not meantindicate that by 2030, there will be over ninemen and the elderly. The survey also shows to have a strictly billion people on the planet. According to that 94% of consumers have diffi culties in vegetarian diet. FAO, the demand for animal and plant pro- envisaging a future in the absence of animal > 39% teins will rise by 40%. Rebalancing the animal/product consumption. What they would miss plant protein ratio to 50/50 and reinforcingthe most in such a scenario are the following: of the French cheese (20% of respondents on average), consider themselvesthe alternatives to animal proteins are some Flexitarians in 2018.of the solutions proposed. But are consumerspoultry (17% on average - up to 28% in the ready to modify their eating behaviours withinUnited Kingdom), milk (14% on average - up 57% the next ten years? to 19% in Austria), beef (11% on average - up of respondents eat to 20% in France), eggs (11% on average - up less meat, they do Protein transition: to 20% in Poland). But the willingness to make it for health-relatedare the Europeans ready changes seems to be well rooted with some reasons. 98% of women and for the challenge? consumers. One in four Europeans wants to 99% of men consider decrease his/her meat consumption within the it is dangerous to According to Eurostat (EU 28, 2016), Euro- next fi ve years and the percentage is even consume food without diversifi cation. pean consumers spend over €400 billion per higher in Luxembourg (38%), France (36%) year on meat purchases. The consumption of and Belgium (34%), mainly for reasons related 91% animal-origin products, in general, and meat,to health (in particular amongst the elderly in of French consider in particular, varies considerably from oneItaly and Spain), animal welfare (especially in animal welfare and European country to another and from one Germany) and, fi nally, sustainability (especially meat consumption consumer to another. Most Europeans (74%) among those aged 18-35 years old) can be reconciled. ■ / Octobre - Novembre - Décembre 2018 / N°65 / L’Actualité des Ingrédients Fonctionnels & Santé