French Market for Plant-Based Alternatives Continues to Grow Despite Inflation

From vegconomist.com

A new report by GFI Europe, based on retail data from Circana, has found that the French market for plant-based alternatives is still growing despite rising food prices.

Between 2021 and 2023, plant-based value sales increased by 18%, while volume sales were up 2%. This was despite food price inflation reaching a record high of 15.9% in March 2023. The growth took the total value of the French plant-based market to €648 million in 2023.

In some cases, inflation narrowed the price gap between plant-based products and their animal-based counterparts. Dairy-free yogurt was 66% more expensive than regular yogurt in 2021; now, the difference has reduced to 55%. Last year, figures showed that plant-based meat was approaching price parity with conventional meat in France because it had been less affected by inflation.

© Alexandre Bompard

Milk and meat alternatives dominate

Cheese alternatives are by far the fastest-growing plant-based category in France, with volume sales having risen by a huge 135.5% since 2021 and the market reaching a value of €10.1 million last year. Milk and meat alternatives have grown more slowly at 3.5% and 4.3% respectively, but remain the most popular categories; milk alternatives make up 33% of all retail value sales of plant-based alternatives, while meat alternatives account for 34%.

The GFI report also includes data for early 2024, showing an acceleration of sales of plant-based alternatives; average weekly volumes were up 4% compared to the same period the previous year. However, GFI advises caution when interpreting these figures, since they may be influenced by seasonal trends.

Overall, the report illustrates that plant-based alternatives are relatively resilient to inflation in France, suggesting high demand for these products.

© Carrefour / The Vegetarian Butcher

Possible market acceleration

The success of the French plant-based market comes despite unsuccessful attempts by the country’s government to restrict the way plant-based alternatives can be marketed. In October, the Court of Justice of the European Union ruled that it was not legal for France to ban the use of meat-like terms such as “sausage” and “burger” for meat alternatives.

Meanwhile, supermarket chain Carrefour reported earlier this year that it made €514 million in sales of plant-based alternatives in 2023, exceeding its target of €500 million by 2026; the target has now been increased to $650 million. Another major French chain, Monoprix, has committed to increasing the visibility and accessibility of plant-based food.

“The French market for plant alternatives has been resilient to the inflation affecting the food sector,” Helen Breewood, Research and Resource Manager at GFI Europe, told Agro Media. “Despite generalised price increases, sales by volume and unit of plant alternatives remained stable, showing signs of market acceleration in early 2024. But to maximise its environmental and economic benefits, the industry needs to continue to innovate and develop products that meet consumers’ expectations of prices and taste.”

https://vegconomist.com/market-and-trends/french-market-plant-based-alternatives-grow-despite-inflation/ 

‘Groundbreaking’ New Ingredient Promises Stretchy Vegan Pizza Cheese

From plantbasednews.org

The humble potato could be the key to levelling up plant-based cheese 

                                       KMC says its new ingredient is groundbreaking for plant-based cheese - Media Credit: KMC

A Danish co-operative has added a new ingredient to its a range of potato-based modified starches that gives plant-based cheeses the melt and stretch people want on their pizzas.

KMC, which is owned by Danish potato growers, makes potato-based ingredients for the food industry. The range of modified starches, called CheeseMaker, offers food manufacturers a way to achieve several different textures for plant-based cheeses.

KMC describes the “clean label” starches as easy to customize for specific products. Among the cheese alternatives that CheeseMaker can be used for are cheese blocks, cheese slices, and cream cheese. The newest addition to the range, CheeseMaker CF66, will give plant-based cheese the kind of stretchy texture that mozzarella does when melted.

‘Groundbreaking’ solution

KMC makes functional potato-based ingredients for food manufacturers     LIGHTFIELD STUDIOS – stock.adobe

Dairy-free cheeses can lack the gooey texture and stretch of dairy cheeses. These properties are particularly sought after for foods such as pizzas. KMC developed CheeseMaker CF66 as a solution. It officially launched at Food Ingredients Europe in November 2024.

KMC described it as “a groundbreaking addition to our CheeseMaker product range, a world first for the plant-based cheese industry.” CheeseMaker CF66 will give pizza cheese “a long, thick stretch and a firm bite, retaining its properties across a wide temperature range.”

At Food Ingredients Europe, KMC also unveiled a potato-based gelatin replacement with its Gelamyl product range. The co-operative says the ingredient can function as the sole gelling agent in gummy candies. Providing a soft, chewy, non-sticky texture, it can completely replace gelatin.

https://plantbasednews.org/news/economics/potato-based-ingredient-pizza-cheese/

Going vegan? Opt for beans and peas over veggie burgers and plant milks, study finds

From independent.co.uk 

Choosing legumes over meat and milk would reduce ‘nutritional imbalances’ in high-income countries like the UK by half, researchers find

People who want to ditch meat and dairy would be better switching to beans and peas than opting for veggie burgers and plant milks, a University of Oxford study has found.

Experts looked at several factors when considering 24 meat and milk alternatives, including their impact on health, the environment and their cost.

They found that natural plant-based foods such as peas, soybeans and beans performed best across all the domains.

In comparison, processed foods such as veggie burgers, meat replacements tofu and tempeh, and plant milks were associated with fewer climate benefits and greater cost than unprocessed foods – though they were still better than animal products.

Bottom of the list was lab-grown meat, which is not yet sold in the UK for human consumption.

Writing in the journal Proceedings of the National Academy of Sciences (PNAS), researchers from Oxford and University College London calculated that replacing all meat or dairy in high-income countries with the same calories from meat or milk alternatives could cut early death by up to 5 per cent to 6 per cent.

“Among the meat alternatives, the largest reductions were for peas (6.1 per cent), followed by tempeh, beans and soybeans (5.1 per cent to 5.7 per cent), veggie burgers and tofu (4 per cent to 4.3 per cent), and veggie sausages and veggie bacon (3.5 per cent to 3.6 per cent),” they said.

“Among the milk alternatives, the largest reductions were for soybeans (5.2 per cent), followed by almond milk.”

                                                                                                                                                   (Getty)

Most of the changes in chance of death were linked to increases in fibre (44 per cent), which is good for health, followed by reductions in areas such as bad cholesterol as well as increases in healthy fats and the mineral potassium.

Researchers said that if all calories from meat or dairy were replaced with alternatives, then people tended to have a lower fat diet and more fibre.

On the climate, the experts said the livestock sector is responsible for the majority of all food-related greenhouse gas emissions and for about 20 per cent of greenhouse gas emissions overall.

“Without dietary changes toward more plant-based diets, the environmental impacts of the food system are projected to pose serious challenges for efforts aimed at keeping global warming to below 2C and could exceed other key planetary boundaries that attempt to define a safe operating space for humanity on a stable Earth system,” they said.

They added: “Our findings suggest that unprocessed plant-based foods such as soybeans, peas, and beans are best suited for replacing meat and dairy in high-income countries, and performed well on all dimensions.

“In comparison, processed plant-based foods such as veggie burgers and plantmilks were associated with less climate benefits and greater costs than unprocessed foods, but still offered substantial environmental, health, and nutritional benefits compared to animal-source foods.”

The team concluded that choosing legumes over meat and milk would reduce “nutritional imbalances” in high-income countries like the UK by half, premature death – in particular from diet-related diseases – by a tenth, the environmental impact of diets by more than half, and costs by more than a third.

Dr Marco Springmann, from the Environmental Change Institute at Oxford, who led the study, said: “Reducing meat and dairy in high-income countries is essential for limiting climate change, biodiversity loss, and improving health.

“Our study shows that a range of foods and food products exist that would have multiple benefits when replacing meat and dairy in current diets.”

Dr Springmann said the “surprising runner-up” to beans and peas was tempeh, a traditional Indonesian food made from fermented soybeans, which retains many of the nutritional properties of soybeans without much processing or additives.

“This and the relatively low cost gave it an edge over more processed alternatives such as veggie burgers,” he said.

https://www.independent.co.uk/news/science/vegan-food-plant-milks-veggie-burgers-b2657393.html

10 Famous Middle Eastern Dishes Made Vegan

From onegreenplanet.org

With so many different countries and cultures making up the Middle East, it is hardly surprising that an enormous amount of delicious food comes out of there.

It seems almost an insult to try to sum up the cuisine of the Middle East in a list of just TEN, but we have to start somewhere. So many dishes from that part of the world are already vegan, but there is no harm in tweaking the others a little so that everyone can partake.

Here is a list of 10 OGP recipes that take inspiration from the wonderful menus of the Middle East.

1. Grilled Cauliflower Doner Wraps

Grilled Cauliflower Doner Wraps by Adam Merrin and Ryan Alvarez

These tasty Grilled Cauliflower Doner Wraps by Adam Merrin and Ryan Alvarez are a fireworks display for your mouth. They are fun to make, quick to assemble, and perfect for all your summer entertaining needs. Here, thick cauliflower “steaks” are brushed with Turkish marinade, an intensely flavoured Mediterranean sauce made with an exotic blend of garlic, tomatoes, cumin, and Middle Eastern spices.

2. Authentic Chickpea Falafel

Authentic Chickpea Falafel by Jamie Raftery

Light, crispy, and packed with herby aromas. The best ever chickpea falafel recipe. High in protein, and fibre, and 100% gluten-free. These fried vegetarian falafels are often served along with hummus, tahini sauce, and pita bread. This Authentic Chickpea Falafel by Jamie Raftery is also great served with Zhoug, a spicy Syrian herb sauce.

3.  Mujadara: Middle Eastern Lentils and Rice with Crispy Onions

Mujadara: Middle Eastern Lentils and Rice with Crispy Onions by Rouxbe

Source: Mujadara: Middle Eastern Lentils and Rice with Crispy Onions

This traditional Lebanese dish, also known as Mujadara, is made with lentils, rice, and crispy golden onions. This Mujadara: Middle Eastern Lentils and Rice with Crispy Onions by Rouxbe is easy to make and full of flavour and nutrition.

4. Buckwheat and Avocado Tabbouleh

Source: Buckwheat and Avocado Tabbouleh

This is tabbouleh taken to the next level. Traditional tabbouleh has bulgur, tomatoes, onions, tons of parsley, mint, and a little bit of lettuce if you feel so inclined to get your greens in. This recipe for Buckwheat and Avocado Tabbouleh by Rita Marie kind of branches off by adding avocados, cucumber, chia, and flax, and substitutes buckwheat for bulgur. This recipe is reminiscent of tabbouleh only in the sense that it has all the delicious flavours of the original with even more healthy greens.

5. Hummus with Macadamia Dukkah

Hummus with Macadamia Dukkah by Judy Moosmueller

Source: Hummus with Macadamia Dukkah

Hummus is mostly known as an appetizer or dip in the Middle Eastern world. This recipe for Hummus with Macadamia Dukkah by Judy Moosmueller is a variation with macadamia nuts (native to Australia) and dukkah, which is also a Middle Eastern condiment. Tastes beautiful and adds some extra healthy fats.

6. Tofu Shawarma

Source: Tofu Shawarma

This vegan Tofu Shawarma by Melissa Tedesco has all of the Middle Eastern flavours of classic shawarma and even looks pretty similar. Just simply swap out the meat for tofu.

7. Sabich Spaghetti Squash

Sabich Spaghetti Squash by Paris Marash

Source: Sabich Spaghetti Squash

This delicious Sabich Spaghetti Squash by Paris Marash contains eggplant, spaghetti squash, tomato sauce, and beans and takes inspiration from the popular Israeli dish sabich, which in Hebrew is an acronym for a popular dish consisting of salad, egg, and eggplant. This meal is totally vegan, totally filling, and totally easy to make! Not to mention low carb, low fat, and full of healthy nutrients your body will love!

8. Moutabal (Middle-Eastern Eggplant Dip)

Moutabal (Middle-Eastern Eggplant Dip) by Adam Merrin and Ryan Alvarez

Source: Moutabal (Middle-Eastern Eggplant Dip)

The Moutabal (Middle-Eastern Eggplant Dip) by Adam Merrin and Ryan Alvarez is fun to make and involves roasting a whole eggplant on the stove, directly on the flame, until it is charred, blistered, and blackened, resulting in an irresistibly smoky flavour and creamy texture. Combined with fresh lemon juice, raw garlic, chopped parsley, creamy tahini, and a few pinches of cumin and cayenne pepper, this tangy, smoky, garlicky dip makes a deliciously healthy snack and is the perfect dish to serve with some warm pita at your next party. Introducing the Levantine delicacy known as Moutabal.

9. Iranian Eggplant and Chickpea Stew

Iranian Eggplant and Chickpea Stew by Danielle Joy

Source: Iranian Eggplant and Chickpea Stew

Hearty, filling, and loaded with spices, this fragrant and flavourful Iranian eggplant stew will amaze your tastebuds! This Iranian Eggplant and Chickpea Stew by Danielle Joy is the perfect festive dinner that will keep all your guests satisfied in body and soul. With sweet and warm flavours of dates, apricots, cumin, cinnamon, nutmeg, and turmeric, this dish is absolutely AMAZING. Once you’ve had a taste of this Iranian eggplant stew, just thinking about it might make you smile.

10. Silken Tofu Shakshuka

Silken Tofu Shakshuka by Laura Hemmington

Source: Silken Tofu Shakshuka

Shakshuka is one of those breakfast recipes that has steadily gained popularity in the last couple of years, but anyone who’s enjoyed a North African or Middle Eastern breakfast will be familiar with its rich and tangy flavours. Typically topped with eggs, this recipe substitutes them for seasoned silken tofu, giving you a genuine, egg-free shakshuka experience. This Silken Tofu Shakshuka by Laura Hemmington is an easy one-pan meal best served with bread that’s perfect for soaking up all the flavourful tomato sauce.

https://www.onegreenplanet.org/vegan-food/10-famous-middle-eastern-dishes-made-vegan/