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...