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This month is not only a month without tobacco. It’s also “Veggie November.” This commitment that plans to modify the contents of his plate to reduce the impact of his food on the planet. To achieve its purpose, the plant has options. If the segment’s success is still feverish, things could change in the next ten years.
Plant Alternatives: Are They Bad for Your Health?
Last September, the newspaper Dr 60 million subscribers From October 1 marked the nutritional balance of a category that no longer has the right to label the word “steak” on its packaging… Plant alternatives are actually singled out for the excessive presence of salt – up to 1.1 grams on average, while the proportion of fat is also very high, estimated by the monthly publication has been 12%.
American company’s famous burger out of the flesh — which has found international success through partnerships with fast-food chains — was notably convicted with a stack containing 19 grams of fat. That’s not all! 60 million consumers also found methylcellulose (an additive identified by the number E460), which acts as a thickener and which can cause intestinal discomfort if consumed in excess. Worse, analyzes have even revealed the presence of pesticide residues, particularly pyrethroids, the world’s most widely used pesticide family.
In addition to the question of nutrition, there is also the problem of demand, since Beyond Meat’s revenue recorded a loss of 97 million dollars in the last second quarter, the American company even plans to reduce its workforce.
Plant-based meat on plates around the world?
Despite these overwhelming observations, the success of plant alternatives may well be there. According to an American Firm Allied Market Research Quantitative Report, this market will grow by 20.5% per year through 2031, reaching $33.3 billion. Contrary to what one might imagine, this success will not be due to consumers living on the other side of the world. While North America currently holds the largest market share of revenue generated last year (representing nearly two-fifths of the global plant-based meat market), growth will be fastest in Europe – estimated at 21.2%, to the point that the older continent will dominate the sector in 2031. .
During the last International Food Exhibition (SIAL), around 265,000 agri-food professionals were brought together. They were able to identify the causes of this distortion in the reality of a part whose composition is not so much exemplary, a claim that is not so much founded but also a declaration of their future success. New ingredients to supplement or replace soybeans or lentils, more natural recipes, ethical commitment with more sustainable ingredients but also a commitment to reduce the sugar portion… The plant alternative should transform the judgment through a new intelligent proposal less controversial.
For example, we’ll eat more tempeh (a cousin of tofu), made from fermented soybeans, pre-cooked and mashed. Seitan should also be a successful vegetable alternative for those who don’t mind consuming gluten. Based on wheat flour, this protein preparation should register an increase of 21.5% by 2031.
A slow transition to plant-based meats, but already well established in Asia
Additionally, it takes time for consumers to change their eating habits. According to this analysis report, the health crisis brought its stones to the building. With the success of home delivery, limited consumers have tried to experience the taste of food without animal protein, which is further highlighted by restaurants.
In Asia-Pacific countries, more than half of consumers – or 62% – committed last year (according to a study conducted by a giant of the food industry: Carey Group, there is a desire to buy plant-based meat) .
According to a study by Good Food Institute, in France, the cost of plant-based meat concerns only 27% of consumers. A segment of the population to be compared with 45% of French people who say they have reduced or completely stopped eating meat in the last five years.