Wondering how plant proteins are reshaping our food habits and the environment?

The rise in awareness about the environmental impact of animal protein consumption is driving a global shift towards sustainable plant protein sources. This shift is crucial for transforming food systems, meeting climate goals, and ensuring individual health and food security. Furthermore, Europe’s heavy reliance on imported plant protein, especially soybeans, makes its food system vulnerable. Strengthening a domestic plant protein system reduces this vulnerability and improves food security amid a changing climate and growing population. As we enter 2024, the question in focus is:

How will the plant protein landscape evolve?

Current State of Plant Protein Consumption

Perhaps it is time for a new plate and transforming tastes for a sustainable future. In recent times, a significant change has been unfolding in individuals’ dietary preferences and habits. With a spotlight on sustainability, health awareness, and ethical considerations, there is a notable shift globally towards the consumption of plant-based proteins.

New FAO report highlights that a rising number of people are embracing vegan or vegetarian lifestyles due to concerns about animal welfare and environmental impact. This has led to a surge in plant-based meat alternatives, with global sales expected to rise. environmental worries and expansion of plant-based diets. If we stick to the numbers and know that plant-based food is closely related to veganism, research done by Veganz examines that Europeans are increasingly embracing plant-based lifestyles. Nearly a third (30.9%) now identify as vegetarian or flexitarian, while vegan numbers alone doubled to 2.6 million in the last four years. Despite modest vegan and vegetarian penetration (2% and 6% in the ‘Big 5’ EU markets), flexitarianism holds significant sway, attracting 25% of the population, rising among young adults (18-34). Preference for plant-based or flexible eating styles peaks in Germany, where 44% of the population identifies as vegan, vegetarian, or flexitarian.

Diversity and Nutritional Benefits of
Plant Protein sources

Eating plant-based proteins generally faces less consumer resistance than other alternative proteins, and advances in technology will help improve the product’s appeal and lower prices, which could persuade more people to choose them. Speaking of nutritional benefits, they all have descriptions of a plant-based diet focus largely on promoting healthy plant foods such as beans, legumes, lentils, nuts, peas and seeds. Their health benefits are likely to be due to a combination of many factors, including lower energy density, higher intakes of vitamins, minerals, unsaturated fats and fibre, sugars and salt. Did you know that for example, soybeans contain all nine essential amino acids? That chickpeas are a rich source of dietary fibers and contain vitamins B6 and B9 and minerals such as iron and magnesium? Plant proteins mitigate the risk of various diseases. For instance, individuals adhering to a plant-based diet experience a decreased risk of conditions such as heart disease, specific cancers, and type 2 diabetes. Additionally, those following a plant-based diet typically exhibit a heightened health consciousness and adopt healthier lifestyles—engaging in activities like regular physical exercise, refraining from smoking and practicing moderate alcohol consumption.

Innovations in Plant-Based Products

The latest innovations in plant protein products are not just about mimicking meat. They are about redefining the entire culinary experience. New and exciting plant-based products are changing the way we eat. From burgers that taste just like meat but are made from plants to dairy-free milk alternatives, protein-rich snacks and sustainable seafood alternatives. VALPRO Path project also aims to enhance the production of some plant-based substitutes for existing foods of animal origin, such as plant-based burgers, peanut-based protein drinks, and even bean pastes. A quiet revolution is stirring in kitchens across Europe: the rise of plant protein in classic dishes. From hearty stews to delicate pastries, chefs and home cooks are creatively weaving lentils, chickpeas, peas, legumes and seeds into new and exciting renditions of beloved traditional fare. The integration of plant proteins goes beyond individual dishes. Many traditional European festivals and celebrations are adapting their menus to cater to vegetarians and vegans, offering plant-based versions of iconic dishes, like vegan paella at Spanish fiestas or lentil sausages for example at German Christmas markets. Besides traditional food, we have to emphasise the ultimate fast food alternatives and innovations, as the most famous one: the burger. Not too far in the past, discussions about veggie burgers were limited to a niche audience. But in the last few years, the popularity of veggie burgers and new recipes experienced expansion, reflecting a growing appetite for plant-based options.

Sustainability and Environmental Impact of
Plant Proteins in Europe

Plant-based protein innovations are revolutionizing the food landscape, not only offering sustainable alternatives to animal proteins but also driving eco-friendly productivity in various ways. The objective of the VALPRO Path project is to pinpoint deficiencies within the European plant protein sector and implement exemplary strategies that will not only significantly benefit the environment but also positively influence social, health and economic factors. Furthermore, it seeks to actively reshape consumer perceptions regarding alternative sources of dietary protein, underscoring the significance of environmental questions and sustainable change. Here’s how plant proteins contribute to greener planet and sustainable agriculture:

  • Reduced Greenhouse Gas Emissions: Livestock contributes significantly to methane emissions, a potent greenhouse gas. Shifting towards plant-based proteins can dramatically decrease emissions.
  • Lower Land Use: Plant proteins generally require less land compared to animal agriculture, helping conserve precious natural resources and biodiversity.
  • Improved Soil Health: Legumes, in particular, fix nitrogen in the soil, reducing dependence on synthetic fertilisers and improving soil fertility. This also reduces nitrous oxide emissions.
  • Enhanced Circular Economy: The concept of the circular economy revolves around minimizing waste, promoting resource efficiency, and fostering sustainability.
Green planet

Future Projection for 2024

Concerning the Guardian’s information, 2024 may signify the “meat peak” in Europe, as plant-based alternatives are poised to claim 11-22% of the global protein market by 2035. Anticipated are realistic plant-based substitutes for 90% of popular dishes. It is noteworthy that beyond the dominance of major plant-based players, Europe should anticipate a diverse protein landscape, with microbial innovations like Quorn projected to secure a 20% market share, and cultured meat, though more expensive, expected to join the scene by the early 2030s. Reflecting on flexitarianism statistics, Germany is witnessing a surge in sales of meat substitutes, projected to nearly double throughout 2024. The €1.27 billion market holds promising prospects for products replicating the taste and texture of meat, extending into seafood, legumes, and nutritionally balanced alternatives for health-conscious consumers.

Examining the perspectives of some food CEOs expressed in the Good Food Institute article, the outlook for plant-based foods and beverages in 2024 appears optimistic, with expectations of broader acceptance from governments, private capital, and industry leaders. Key trends include a focus on regenerative agriculture, the expansion of plant-based products in institutional food-service settings, and the introduction of new offerings that go beyond mere replication of existing products. The year 2024 is highlighted as a pivotal moment for fermented meat technology, while cultivated meat is considered a long-term potential despite current challenges.


Innovation and collaborative efforts will be crucial in addressing challenges such as researching alternative proteins and making them more sustainable and resilient. This involves overcoming financial and technical obstacles to large-scale production, reducing energy consumption, enhancing the sensory aspects of products, and meeting regulatory requirements for food safety. While predicting the exact future isn’t possible, one about 2024 is sure: It’s promising to be a year of further consolidation and expansion for the European plant protein market. Exciting developments in product variety, sustainability, and regional adoption are expected. However, navigating competition and addressing remaining challenges will be key for the industry’s long-term success. Committed to boosting European self-sufficiency, VALPRO PATH is leading the charge in developing and demonstrating effective methods to increase plant protein production significantly. By reducing Europe’s dependence on external imports for critical nutrients, the project will continue to provide a powerful boost to the continent’s food autonomy and security.

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