Plants: Trends and innovations unveiled at SIAL Paris 2024
SIAL Paris 2024 once again confirmed the central role of plants in changing global eating habits. From sustainable solutions to culinary innovations, this year’s edition of the show revealed how plants are inspiring professionals to meet the expectations of consumers in search of health, sustainability and pleasure.
A favourable context for plants
The growing popularity of plant-based foods is a response to a number of challenges: public health, reducing the environmental footprint and animal welfare. In France today, 65% of the protein consumed is of animal origin. However, according to some sources, in order to meet nutritional and environmental recommendations, it will be necessary to rebalance these intakes by achieving a 50/50 ratio between animal and plant proteins. This transition is being driven by the new generations, who are more inclined to adopt flexitarian or vegetarian diets. Products such as ready-to-use legumes and textured proteins offer suitable solutions to encourage this dietary evolution.
SIAL Paris 2024 also revealed a strong consensus: vegetarianism is no longer just a trend, but a necessity to limit environmental impact. The figures speak for themselves: livestock farming is responsible for 14.5% of global greenhouse gas emissions, while meat and dairy products account for 85% of the food carbon footprint at the agricultural stage in France.
Innovations to meet expectations
The 2024 edition of the show highlighted innovative solutions to make plants a key driver of future food production. Among them, upcycling stood out as a major trend, transforming agricultural by-products into valuable ingredients. Innovations such as apricot kernel powder, rich in fibre and protein, or cocoa fibre, incorporated into biscuits to improve digestion, have captured attention. These approaches are part of a sustainable and clean-label approach, in line with today’s consumer expectations.
Vegetal substitutes were also at the centre of discussions. The market for textured vegetable proteins, for example, is booming: estimated around €1.61 billion in 2024, it should reach around €2.18 billion by 2029, with an annual growth rate of 6.8%. These products, enriched with flavours and without any undesirable aftertastes, are redefining the perception of plant-based alternatives.
Plants, a source of culinary inspiration
Plants also shone in terms of their creative potential. The chefs present at SIAL Paris 2024 demonstrated how to sublimate fruit, vegetables, cereals and seeds in innovative and tasty recipes. Solutions such as date crisps, sesame-coated chickpea snacks and fermented juices showed that plants can be as delicious as they are accessible.
Seeds, described as ‘nutritional treasures’, were particularly in the spotlight. Their richness in micronutrients, combined with their culinary versatility, make them a key ingredient in meeting consumer expectations. At the same time, legumes have been redesigned to make them easier to use, with practical, quick-to-cook formats.
Top image credit: Anna Pelzer for Unsplash
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