Vegetable protein sources for a meat free diet

Vegetable protein sources for a meat free diet

The number of people following a plant-based diet is growing, daily and unstoppably, all over the world.

It can be seen in the immediate environment and in the spaces dedicated to food products without animal protein in supermarket shelves, but if you still have any doubts, you can ask yourself, “What are you waiting for?

But, if the doubt persists, it is enough to contrast the signs that occur locally and globally with the published data of scientific studies that certify what is a fact: that the number of people who prefer to eliminate animal protein from their diets, replacing it with vegetable protein, or reduce it or investigate other ways of eating, for whatever reason, is multiplying.

And in the medium to long term, there is no ceiling where demand will stabilize, as shown by data from one of the latest surveys on the subject, carried out by YouGov in the United Kingdom in May 2022. The results are very similar to those of other countries and clearly indicate that young adults are the ones who are eliminating meat protein, totally or partially, from their diet in favour of plant-based protein.

Specifically, one in five youngsters between the ages of 18 and 24 follow a plant-based diet. Ten percent identify themselves as vegetarians, four percent as pescatarians and five percent as vegans. In addition, another 20% identify themselves as flexitarians.

And all of them are looking for the same thing on the market: vegetable proteins for a meat-free diet that guarantee the nutritional contribution necessary for a healthy life.

And if we hurry a little, more than looking for it, they demand it.

Molendum Ingredients, a subsidiary of the Dacsa Group, has taken on the double challenge of need and demand, and offers vegetable protein sources, such as its Pésol Pea, with excellent protein value and extraordinary organoleptic characteristics.

Molendum provides the food industry with 100% natural, clean label ingredients, so that the meat industry can produce meat analogs with absolute nutritional guarantees for consumers of the final product.

It is important to bear in mind the increasingly high level of demand for them.

Molendum’s Pésol Pea, obtained from the texturization of pea protein, is currently the food industry’s best ally for replacing meat and fish in food preparations, the vegetable protein alternative that can really meet the needs of consumers who demand foods free of animal protein but with high nutritional value.

In addition to pea protein, Molendum offers a whole range of legumes and their varieties of high protein value, such as chickpeas, beans and lentils; cereals, such as rice and corn, and also pseudo cereals, such as quinoa and amaranth. Ingredients, all of them, without additives or preservatives; allergen free, specifically gluten and produced by mechanical processes, without any chemical treatment.

All of them, ingredients of excellent protein quality for a meat-free diet that does not want to give up a balance between healthy nutrition and a good culinary and organoleptic response of the products made from these sources of vegetable protein.

All of them adjusted, like a glove, to the current needs of the industry that is looking for the best sources of vegetable protein to meet the growing demand for a meat-free diet.