Steaks, nuggets, aiguillettes, merguez… They imitate the shape, texture, taste and smell of meat, but swap animal proteins for vegetable proteins… Peas, wheat or soya… Vegetable substitutes for meat, already well established in the United States, Germany, the Netherlands, etc., are also increasingly arriving in France.
Whether in restaurant chains or in supermarket shelves where the offer has grown.
In a 2020 report, the Xerfi sectorial studies institute estimated the vegetable protein market in France at 400 million euros for the year 2019. It grew at an estimated speed of 11%.
Vegetable drinks and dessert creams (soy milk for example) account for half of these 400 million, but the rate of their consumption should decline in the future, according to Xerfi.
It is meat substitutes that should drive this vegetable protein market in the future.
Xerfi expects growth of 8% by 2023.
Have you ever been tempted by vegetable steak and other animal protein substitutes? Will there be on your barbecue this summer? What is holding you back from doing it? Or on the contrary, what makes you want to get started? Does your entourage like it?
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