By Amanda Froelich Truth Theory

Europe is rapidly embracing faux meats. According to a new report conducted by researchers working in the TRansition paths to sUstainable legume based systems in Europe (TRUE), citizens in Europe are enjoying legumes more and more, and are increasingly finding alternatives to meat.

TRUE found that products containing grain legumes, such as lentils, beans, and soybeans, were made up about 39 percent of the growth in Europe. Reportedly, Western Europeans are responsible for most of the growth.

Said João Ferreira, a student at Universidade Católica Portuguesa (UCP): “The most active region was the United Kingdom, with a share of 19 % of total new legume-inclusive product launches in Europe, followed by France (14 %) and Germany (13 %).”

Pre-packaged meat alternatives were by far the most popular sector, boasting a growth of 451 percent. There was also 196 percent increase for vegan products and 73 percent for gluten-free products. Bean-based snacks experienced a growth of 128 percent and demand for pasta increased by 295 percent, explained Carla Teixeira, lead author of the report.

The researchers also concluded that worldwide, the diversity of plant-based products is increasing. Exactly 27,058 new legume products were placed on the markets to meet consumer demand for ethical products.

When numbers were crunched, the researchers also learned that consumer preference has shifted. Green beans were still the most popular legume mid-2017, but their overall share decreased by 23 percent, compared to 2013. Chickpeas and lentils, on the other hand, increased by 47 percent and 8 percent, respectively.

Research has shown that a diet containing high amounts of animal protein increases a person’s risk of developing diseases of affluence, including cardiovascular disease, stroke, and diabetes. Legumes, on the other hand, are more filling than meat and are better for your waist and the planet. Consumption of legumes also reduces the risk of developing diabetes and heart disease.

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Source: ZME Science

Image Credit: Copyright: natavkusidey / 123RF Stock Photo

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