5. Conclusion
Plant-based alternatives to dairy products help to diversify Western diets, to achieve health and sustainability objectives, or to meet ethical expectations such as animal welfare. Although they have only recently appeared on the French market, they are not yet part of our eating habits. Some plant resources, such as legumes, have yet to win back their audience after being ousted from the French diet after the Second World War. Others, such as vegetable flours and fats, have suffered from an image of low-cost ingredients, particularly in ultra-processed products. For manufacturers and those involved in research, development and innovation, the priority is therefore to understand the drivers and motivations of consumers, in order to clarify the issues linked to taste, uses and the values associated with products. The redesign of technological itineraries, a global vision of co-product flows...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Conclusion
Glossary
Bibliography
Standards and norms
- Environmental management – Life cycle assessment – Principles and framework – In International Organization for Standardization (ISO), Geneva, Switzerland - ISO 14040 - 2006
- The IDF global carbon footprint standard for the dairy sector - IDF - 2022
- Product Environmental Footprint Category Rules for vegetable oil and protein meal industry products - FEDIOL - 2022
- Product Category Rules for starch...
Regulations
CJEU – Judgment of the Court (Seventh Chamber) of June 14, 2017 on the names used for the promotion and marketing of pure plant foods (2017).
Patents
GARRIC (G.), LÉONIL (J.), JEANTET (R.), GAUCHERON (F.), SCHUCK (P.) and LORTAL (S.). – Process for the manufacture of a cheese foodstuff, advantageously of the cheese, cheese speciality or cheese substitute type – WO2016108024A1., July 7, 2016.
The Ultimate Scientific and Technical Reference
