When it comes to protein, the prevailing message in western markets has become ‘more is better’. For decades we have believed that eating more protein, especially from animal sources, leads to better health. But increasingly we are realising that it is not healthy – and it is not environmentally sustainable.

Protein intakes in most European countries are far above recommended levels, and the kind of protein consumed – mainly from meat and dairy – has been associated with higher disease rates.

The question is, how is it possible to help people shift from diets high in animal protein? Convincing consumers to eat more unprocessed plant sources like beans and peas is still challenging, but pulse-based meat analogues may be part of the answer. Technological advances have led to more meat-like flavour and texture, boosting their potential as transition products to help people step down their animal protein intake.

Foodvalley Summit Proteins of the Future
10 October 2018

Speakers at Foodvalley’s Proteins of the Future Summit in Ede, The Netherlands on October 10 will look at some of the most promising routes to a healthier population-wide relationship with protein, including the latest market research, new products and ingredients, and business opportunities.

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