Mathilde LAPERSONNE 20 March 2022

Increasing the amount of plant-based food on our plates is one path towards sustainable eating. Plant protein is one of the key contributors. Ninety-two percent of French people think that plant-based protein is healthy, and 73% think that it is of good quality.[1]

Both nutritive and offering an adequate response to environmental challenges, plant protein is part of a powerful trend which is set to gradually transform our food system by rebalancing the animal/plant protein ratio.

assiette de protéines végétales

 

French market verticals gaining structure

Today, the production of plant protein in France and the structuring of its verticals are of strategic importance.

Having set out high ambitions in its stimulus plan unveiled in September 2020[2], France wishes to become “the leader in plant protein for human consumption”. This stimulus program aims to develop the production of plant protein in France with a view to reducing its dependency on imports and securing supplies, improve support for livestock breeders and address climate challenges by fighting deforestation. There are therefore several levels to this national strategy, which has given itself 10 years to transform the food system in depth.

The Cluster Bio Auvergne-Rhône-Alpes, which promotes the leading French region for organic farming, began a study in 2022 into the current state of play regarding the use, means of use and supply of organic plant protein.[3] It will unveil part of its findings at Natexpo 2022.

 

The success of plant protein

In the space of 10 years, the number of products containing plant protein has more than doubled (source: GEPV). Wheat and soybean remain the most used protein sources in France, but pea protein also displays impressive growth due to its digestibility and its high amino acid content.[4]

Thanks to the different forms that can be produced from it (flour, grains, flakes, textured proteins), plant protein can be used in many food items. The three most consumed products made from plant protein are meat-free steaks, plant-based drinks and desserts, while new products are appearing, in particular in the cold cuts and cheese sections.

Members of the food industry also use them for their functional properties, in particular as alternatives to certain additives such as texturing agents.

 

Initiatives under the microscope

The companies active in the development of plant protein-based ingredients and products have invented a wide array of new propositions and innovations.

  • UFAB (Union Française d’Agriculture Biologique / French Organic Agriculture Union) continues to develop its range of textured plant proteins based on peas/faba beans. Having launched the first French textured pea and faba bean plant proteins in France three years ago, UFAB has developed two new textured proteins, produced by mixing its pea and bean proteins. This long-standing member of the organic agriculture sector also offers developments tailored to individual customer needs.[5]
  • Agrofün, founded by the agronomic engineer Frédéric Poujaud, has been working on the Chia de France vertical since 2016. This supply chain seeks to develop the reach of French-grown chia (the Oruro variety) on the consumer market. Originally from South America, this superfood offers a unique concentration of nutrients with multiple health benefits. For example, it contains six times more omega-3 than salmon, five times more calcium than milk, and three times more antioxidants than blueberries. With its exceptional omega 3 fatty acid (24%) and protein (17%) content, chia seed comes from a spring crop which requires little inputs and watering, and no fungicidal or insecticide treatment. Another advantage: it is very melliferous, which is conducive to the reintroduction of bees. Chia seed can be used in a multitude of food products: biscuits, sauces, breads, etc.
  • Worlée also works on another Chia vertical in France, in association with the start-up Grain which owns its own variety, named Monca. The goal: to offer a 100% French, ethical and organic Chia seed. An application for the Biopartenaire® label was submitted for the 2021 harvest.[6]
  • Bariatrix Europe, an expert in plant nutrition, was one of the first companies in the food industry to place emphasis on vegan ingredient lists. The company develops meal substitutes and preparations based on pea, hemp, soybean and pumpkin protein. Its products are aimed at the sport and health food markets.
  • Agribio Union, which brings together six cooperatives established in the south-west of France representing 1,000 farmers, offers a wide organic certified range of cereals and pulses.
  • Fermes Bio is made up of three 100% organic cooperatives located in the northern half of France, whose production amounts to more than 75,000 tonnes. Its catalogue contains green and black lentils, Champagne lentils, chickpeas, and millet.

All these companies will be exhibiting at the next edition of Natexpo, to be held from 18 to 20 September 2022 at Eurexpo Lyon.

différentes protéines végétales

 

 

An Organic Ingredients discovery trail launched at Natexpo 2022

The dynamism of organic ingredients can be seen in the quest for sustainability and naturalness. The Ingredients and Raw Materials sector at Natexpo is a remarkable showcase for the diversity of the sector’s current offering and innovations. To go one step further, Natexpo will be launching an Organic Ingredients discovery trail in 2022, in partnership with Ingrébio. Two trails are planned. They will begin with a presentation of the sector on the Organic Ingredient Form. Gaëlle Frémont, the founder of Ingrébio, will then take participants on a guided tour around the stands of about 10 exhibitors.

 

[1] GEPV-Protéines France barometer, published 17 September 2020,
[2] National strategy on plant protein: https://www.economie.gouv.fr/plan-de-relance/profils/entreprises/strategie-nationale–proteines-vegetales
[3] Les protéines végétales bio – Cluster Bio : https://www.cluster-bio.com/fr/ecosysteme/les-filieres-du-bio/proteines-vegetales/
[4] Les protéines végétales : une filière à développer et à structurer en région Auvergne-Rhône-Alpes –  https://www.cluster-bio.com/fr/le-cluster/blog/proteines-vegetales-filiere-a-developper-et-structurer-auvergne-rhone-alpes/
[5] L’UFAB tire son épingle du jeu des protéines végétales bio avec 2 nouvelles références : https://ingrebio.fr/2022/01/28/ufab-tire-epingle-du-jeu-proteines-vegetales-bio-2-nouvelles-references/
[6] Worlée et Grain. misent sur la graine de chia bio, française et équitable : https://ingrebio.fr/2021/09/16/worlee-grain-misent-graine-chia-bio-francaise-equitable/