Plant-based meat alternatives - Formulation, structuring processes, quality and acceptability

Global meat consumption has increased dramatically since the 1960s. In 2023, 371 million metric tons of carcass-weight equivalent (CWE) of meat were produced across all species, which is five times more than in 1961. Global consumption has nearly doubled since then, rising from 23 to 43 kgec per capita per year in 2022. Developing countries are the primary drivers of demand for meat, fueled by population growth, urbanization, and rising living standards. Indeed, as their incomes rise, these populations tend to consume more products considered luxury items, such as meat or other animal-based products (like dairy products). Although meat consumption is declining in several developed countries, it remains higher there than in developing countries, at approximately 83 kgec per capita per year versus 31 kgec per capita per year, respectively.

In France, meat consumption remains high, reaching 83.5 kgec of meat per capita per year in 2023, which accounts for 65% of total protein intake. Plant-based proteins account for a smaller share of overall protein intake, although the recommendations of the PNNS (National Nutrition and Health Program) advocate for a balanced distribution between animal and plant sources.

Global meat consumption is at the center of economic, environmental, societal, and ethical debates. With growing environmental awareness, meat production raises major concerns: GHG emissions, water consumption, deforestation, as well as animal welfare and human health. In this context, the search for sustainable and nutritious protein sources has become a priority—both to address the aforementioned challenges and to meet the growing needs of the global population. The alternative protein sector offers innovative solutions, such as proteins derived from fermentation, in vitro meat (or cultured meat) [F 6 520], insects [F 9 500][F 9 502], and plant-based analogs that aim to replicate the appearance,...