Seeds of change: Fruits, vegetables, and cereals leading the plant-based revolution
Fruits, vegetables, and cereals are emerging as essential contributors to balanced nutrition, as highlighted in the white paper.
With only 35% of protein intake in France coming from plants compared to 65% from animal sources, there is an urgent need to reimagine dietary habits. Pairing rice with soy, for instance, creates a complete protein profile, while legumes such as lentils and beans offer affordable and versatile protein sources.
The white paper also emphasises the potential of innovations like tasteless pea protein drinks. These beverages cater to athletes and health-focused consumers, offering a plant-based alternative free from the off-notes traditionally associated with pea proteins. With the plant-based market projected to grow from €37 billion in 2021 to nearly €50 billion by 2028, these advancements underline the rising demand for nutrient-rich, plant-based solutions.
Sustainability on the table: A greener future through agriculture
Fruits, vegetables, and cereals play a pivotal role in the transition to more sustainable food systems. Livestock farming contributes to 14.5% of global greenhouse gas emissions, whereas plant-based agriculture significantly reduces environmental impact. The report details upcycling practices that turn by-products such as cacao fibre and de-oiled cashew meal into valuable ingredients. For instance, apricot seeds are transformed into protein powders, ideal for baking and desserts, offering both sustainability and nutritional benefits
Innovations in agricultural methods further boost sustainability. Hydroponic farming and precision fermentation enable the efficient cultivation of microgreens and mushrooms, contributing to a reduction in resource consumption. Moreover, protein-enriched cereal bars fortified with legumes showcase practical examples of combining sustainability with consumer demand. The numbers speak for themselves: in Europe, sales of plant-based products grew by 21% between 2020 and 2022, reaching €5.8 billion in 2022.
Green Gold: Transforming Tradition with Plant-Based Innovation
The white paper showcases how fruits, vegetables, and cereals are driving food innovation. Traditional ingredients are being reinvented to meet modern consumer expectations for health and clean labels. For example, rice flour is used to create creamy vegan sauces, while oat powder mimics the texture of dairy in lactose-free desserts. These alternatives not only reduce reliance on animal products but also align with the €2.6 billion invested in agricultural innovation in France in 2022.
Fermented vegetables like kimchi and sauerkraut exemplify the intersection of tradition and innovation, offering probiotic benefits alongside rich flavours. Meanwhile, texturised proteins derived from wheat and legumes are revolutionising meat substitutes, delivering realistic textures without synthetic additives. Seeds such as chia, sesame, and hemp also feature prominently, with their versatility enabling innovative applications in snacks, beverages, and meal solutions.
SIAL Paris is the premier global stage for food innovation, attracting over 310,000 visitors and 7,000 exhibitors from 200 countries. Hall 8, dedicated to fruits, vegetables, and cereals, offers unmatched visibility to showcase groundbreaking products and tap into the booming plant-based market, projected to reach €50 billion by 2028. Exhibiting at SIAL Paris positions your business at the heart of global trends, connecting you with key buyers, innovators, and decision-makers to drive growth and innovation in the industry.
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