The Louis Bonduelle Foundation has just published a new monograph on vegetable proteins. This scientific text responds to the following question:
What if the future of humankind and the planet was tied to pulses, cereals, grains and nuts?
Within the framework of COP21, the Louis Bonduelle Foundation re-asserts the importance of vegetable protein in human food, because of its great nutritional quality and its ecological and economic advantages, which are obvious but little known. To go further, this topic will also be the theme of the next Louis Bonduelle Foundation Meetings. The event will take place on 7 June in Paris.
According to the projections of the United Nations (UN) experts, global food consumption will double in the next 20 years. With the challenge of feeding 9.1 billion people in 2050, nutritional, environmental and food safety concerns about the production of food are emerging globally. Proteins are essential nutrients in a balanced diet and their intake must be maintained. According to geographical areas and food cultures, they are mainly brought by vegetable or animal sources. In the broad sense, vegetable protein is a category of foods with high nutritional value also named plant or plant-based proteins. Despite their distinctions in terms of origin and effects, vegetable and animal proteins’ complementarity should be promoted. Some of the approaches are encouraging the development of the production and use of vegetable protein in human food. In Europe, the vegetable protein market has been growing slowly but steadily for 30 years. However, their development is achieved in the face of many challenges, including culture and nutrition issues, hence the need to work on changing consumer perceptions and behaviours.