In recent years, the European market for plant-based foods has experienced an extraordinary surge. Despite challenges, like the Covid pandemic, geopolitical tensions and war and inflation, among others, the value and sales of plant-based foods have shown a consistent upward trajectory.
According to an analysis by The Good Food Institute, the old continent saw an impressive 21% growth in plant-based product sales between 2020 and 2022, propelling the sector to a record value of €5.8 billion in 2022.
With 1.3 billion units of plant-based milk sold in Europe in 2022, a 20% increase from 2020, plant-based milk is the leader of the European plant-based foods market. In 2022, Europe’s plant-based milk market reached the value of €2.2 billion.
Following closely, plant-based meat came in second. It saw a 19% growth in sales from 2020 to 2022 and reached a market value of €2 billion in 2022.
Notably, the plant-based seafood segment demonstrated the highest growth rate, with sales skyrocketing by over 326% since 2020. Concurrently, plant-based cheese, yogurt, and spreads also witnessed substantial growth rates.
As it turns out, consumers are increasingly looking for alternatives to animal-derived products for health, ecological, and ethical reasons. A 2023 survey revealed that around 40% of French citizens express a desire to consume more plant-based products.
To meet this escalating demand, startups in France are coming up with new or improved plant-based foods. Here are three of them.
Umiami: Fewer ingredients, no additives
Umiami‘s offers “100% vegan products, without any controversial ingredients.” Its mission: “Contribute to the preservation of the climate, animal welfare and the improvement of public health.”
While plant-based substitutes contain 20 different ingredients on average, Umiami’s plant-based chicken fillet contains only seven “carefully selected ingredients — adapted to market needs.” These include protein, water, oil, salt, fiber, citric acid, and natural flavoring.
Umiami’s plant-based chicken also has more protein and more salt compared to other chicken substitutes on average. As the startup underlines on its website, its chicken contains no controversial additives, no artificial flavors and colorants, no Methylcellulose, and no gluten.
Importantly, Umiami’s products can be produced at scale; in October, the startup plans to open the “world’s first plant-based whole cuts factory.”
“The 14,000m2 Umiami factory will ultimately be able to produce up to 22,000 tons of plant-based meat and fish alternatives per year,” Umiami writes.
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The Paris-based startup has raised over €100 million since it was founded in 2020, securing almost a third of that earlier this month.
“We are extremely proud of the huge success of our Series A round, and of the confidence that our investors and partners have placed in us,” the founders of Umiami said.
La Vie Foods: Plant-based bacon and lardons
“Our mission for La Vie? To make people switch from animal to vegetable fat with a smile and some delicious finger-licking fat,” the startup writes on its website.
La Vie Foods‘ bacon is “100% veggie, rich in protein, better for the planet, and rustled up in France.” In the startup’s blind-tasting survey, 92% of people who tried the La Vie Foods bacon said it tasted the same as pork bacon.
Like Umiami’s chicken and unlike plant-based alternatives on average, the La Vie bacon has seven ingredients: Water, sunflower oil, soya proteins, sea salt and vinegar, natural flavors and coloring.
Compared to pork bacon, it has about twice as little protein but five times more fibre and 7-9 times less saturated fat. It also has no nitrites, a chemical used in bacon that increases the risk of bowel, breast and prostate cancers.
La Vie’s bacon also “saves a heck of a lot” of CO2, water, and land use compared to traditional bacon. It requires 88% less CO2, 82% less water, and 74% less land use.
Le Papondu: Plant-based egg alternative
Since launching its plant-based egg alternative in 2022, startup Le Papondu — co-founded by biologists Philippine Soulères and Sheryline Thavisoukhas — has sold over 30,000 products.
Le Papondu’s plant-based egg alternative is made from just six ingredients — fava bean flour, oil, water, salt, carrot, and methylcellulose. It contains no preservatives.
Sold frozen, the egg alternative is rich in protein and has fewer calories than a regular egg. It also requires 64% less carbon dioxide to make.
The founders of Le Papondu believe plant-based eggs will be bigger than plant-based meat. As they said: “It is much more widely consumed around the world, and unlike meat which is primarily consumed as is, the egg is used in the composition of a multitude of recipes. The field of possibilities is much wider.”
Editor’s Note: The opinions expressed here by the authors are their own, not those of Impakter.com — In the Featured Photo: Plant-based bacon by La Vie Foods. Featured Photo Credit: La Vie Foods.
