The French plant protein market is poised for rapid growth in the short to medium term, making it one of the fastest-growing markets in the European Union. Over the past few years, the country has seen a growing demand for plant protein owing to the food transition among French consumers towards a vegan diet. Although the vegetarian and vegan population is still low, the trend has resulted in an increased number of flexitarians who are majorly driving the market. Growing intolerances towards animal sources and consciousness among consumers for a healthy, sustainable, and ethical lifestyle is also driving the meat analog market.

The ongoing pandemic situation has also resulted in consumers more conscious about quality and healthy food products. Plant-based dairy and nutrition products recorded high sales in the first quarter of 2020 owing to the increased demand for healthy food products for eating at home. According to ConsumerIntel360, plant protein consumption increased at an annual growth rate (AGR) of 21.0% during 2018-2019 and expected to reach US$2,312.8 million by 2027 in the country.

The plant protein market still gaining traction in growth and acceptability from consumers. Constant innovation to match the taste, texture, and cost of the animal protein products is inevitable to drive growth in the consumption of plant protein food products. Food brands are constantly introducing new sources and exploring new combinations to achieve traditional experience through plant proteins. Some of the product innovations that were introduced recently in the France plant-protein market are the following: 

• Roquette launched two new protein textures based on yellow peas and field beans under the NUTRALYS® brand 

• Herta, Nestle subsidiary, launched a wheat and soy steak and soy mince with raw and ready to eat references under the Le Bon Végétal brand 

• Sojasun launched the Tex-Mex bites made with wheat, soy, and vegetable pieces including corn, tomatoes, and pepper, adding on to the Le Bristot range 

• French start-up Hoope has introduced Spirulina based spreads and mueslis to target vegan consumers who prefer the ingredient in gourmet food products than in capsule or powder form 

• Pronatura Vegetable Gourmand introduced two new lupine based slices in Indian and Italian flavor 

Plant protein products are increasingly attaining more shelf space in the French retail chains. It is expected that more and more manufacturers are to invest in developing and innovating plant protein products to capture share in this promising market within 3 to 4 years.

 

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