The current context is propitious to the development of plant proteins use for food: health and environmental considerations, expansion of flexitarism and to a lesser extent of vegetarianism, addition of research on plant proteins to the strategic research agenda in France.GEPV, French association for the promotion of plant protein in foods, reiterated an analysis referencing in France the plant proteins in food products. It shows a significant and continuous increase of the use of plant proteins in each type of food sections, for many years now. Wheat remains the first source of plant protein used, followed by soybean proteins. Specific uses of plant proteins appear in different food categories: for instance soy and pea proteins are mainly used for meat based products, whereas wheat and fava bean are especially present in bakery wares. New protein sources are emerging and will be also monitored by GEPV, as microalgae and mycoproteins.
Estève-Saillard, M. (2016). Tendance de Marché en France sur la présence des proteínes végétales dans les produits alimentaires. OCL - Oilseeds and Fats, Crops and Lipids, 23(4). https://doi.org/10.1051/ocl/2016015