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Swould you be able to distinguish vegetable meat from a real ground beef? Not that easy. Manufacturers produce a material and a taste that are increasingly closer to the original. Four in ten French people seek to limit their consumption of animal meat.
In the pan, same appearance, same crackle as thinly sliced chicken, but without a gram of meat. Inside, vegetable proteins. A revolution in our plates which is now invading supermarkets. Nuggets, steaks or cutlets, consumers are spoiled for choice. “It preserves the planet, it’s very good for health”, approves a consumer.
In less than ten years, these products could represent 10% of the meat market. A very juicy business, which whets the appetite of manufacturers. This vegetable version is attracting more and more consumers. But does this fake steak really taste the same as meat? In Switzerland, in Zurich, a factory has agreed to reveal some of its secrets, in particular the recipe for producing its vegetable chicken. “There are only four ingredients: protein from peas, pea fiber, rapeseed oil, and vitamin B12 “, details Lukas Böni, co-founder of “Planted”. Even if manufacturers have made efforts, all products are not equal, they remain processed, underlines Arnaud Cocaul, nutritionist. Products that still have a bright future ahead: more than 20% of French people say they are reducing their consumption of animal meat.