trend Protein transition

The path from animal to plant based

The protein transition, the shift from animal proteins to vegetable proteins, is a crucial part of making the food chain more sustainable. Meat, especially beef, has a major impact on the environment. The Health Council recommends aiming for a diet with 60 percent vegetable proteins and 40 percent animal proteins. Eating no or less meat is one of the most impactful steps to significantly reduce this impact. Although more and more consumers are choosing to eat less meat, the switch to completely plant-based is still a big step for many. Hybrid products, which combine animal and vegetable proteins, offer a bridge for consumers who want to eat more sustainably, but do not want to give up meat completely.

The annual turnover of plant-based protein products is estimated at 465 million euros, with a growth of 3.5 percent in the past year.

1 in 3 Dutch people will eat less meat by 2023.

Source: ING.nl

The more conscious eater clearly changes their menu composition more often with fish, more vegetables, legumes or vegetarian. In addition, sustainable and healthy food often appear to go together. In the catering industry, but also at other eateries, you see more and more plant-based alternatives or locally grown organic products on the menu.

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Meat is not a daily fare for 8 in 10 Dutch people in 2023.

Source: cbs.nl

The share of vegetable protein compared to the total share of protein is increasing.

Source: gezondheidsraad.nl

Taste research is crucial for this protein transition: plant-based products must be at least as tasty as their animal counterparts to be successful. This allows the protein transition to have a broader impact and contribute to both individual health and a more sustainable planet.