💡 Did you know? 💡
We answer your questions about plant proteins and new resources!
(Images in this publication are in French)
What new resources will we find on our plates?
Pulses, cereals and oilseeds are alternative sources of protein. But what is less well known is that hemp, insects, yeast and algae can also be used to diversify protein sources in the diet!
In the food industry, proteins can be used raw, extracted or even purified to improve:
✔️ The functional properties of certain foods
✔️ The nutritional profile of recipes
✔️ Protein digestibility
Plant proteins and proteins from new resources are part of the solution to help limit global warming!
✔️ leguminous plants capture nitrogen from the atmosphere and return some of it to the soil
✔️ insect farming uses little water and produces few greenhouse gases
✔️ certain strains of algae capture carbon and light and release oxygen
✔️ yeast production uses natural resources sparingly
What are the new protein resources?
Recommended protein intake
Recommendations for daily protein intake vary according to the age or profile of each person! As part of a diversified diet, the balance recommended by nutritionists in total protein intake is around 50% vegetable protein.
Protein content in plant proteins and new resources
Plant raw materials and new protein resources (insects, algae, micro-organisms) each have a different protein content. At the top of the podium: insects! 🏆
They are closely followed by microalgae and then yeast.
The nutritional contribution of proteins
Proteins are essential to our bodies, playing a structural role in our muscles and skin. They are also involved in a wide range of processes such as the immune response, oxygen transport in the body and digestion.
Plant-based taste
Vegetable proteins have a taste all their own: green notes (taste of cut grass), woody notes, cereal notes... each one has its own identity!
Their surprising taste also allows us to rediscover forgotten flavours, such as those of legumes, or to discover new ones, such as those of fermented soya.
What's your favourite plant protein?
