Let’s be fair—we all have many desires and expectations when it comes to food. We’re paying more attention to what’s in our food, how it nourishes us with the right nutrients, how it’s produced, and the impact it has on the environment. Take meat, for instance. Survey after survey shows that while we crave the taste and texture of meat, we also value the nutritional and environmental benefits of plant-based foods. At Solina, we know how to meet both demands, using our expertise to help food brands and manufacturers create great-tasting, market moving products.
Environmental and health aspects drive our food choices
The European meat market is on the decline, with per capita beef consumption in the EU dropping by 4.7% compared to 2022. This shift is largely driven by concerns over the environmental impact of meat. Food production accounts for nearly one-fourth of global greenhouse gas emissions, with more than half of these coming from meat production. As a result, reducing meat consumption is becoming a priority in countries like the Netherlands, Belgium, Sweden, Denmark, and the UK.
More of us are now identifying as flexitarians, actively seeking healthier and more sustainable food options, and reducing our meat intake. In Germany, 55% of people and in the Netherlands, 30% follow a flexitarian diet. This trend spans generations, with Gen Z, Millennials, Gen X, and Baby Boomers all choosing to eat less meat.
Discover 5 concepts combining meat with plant-based ingredients
We can have the best of two worlds
Let’s be realistic—most of us aren’t going to stop, not even want to stop eating meat entirely because we love its juiciness and satisfying bite. That’s where products combining meat with plant-based ingredients, like vegetables and plant-based proteins come in. Companies can tailor the mix, replacing 10% to 40% of the meat with plant-based ingredients. The result? Products that give us the familiar taste and texture of meat, along with its protein, amino acids, and vitamins—but with added health benefits like higher fibre, lower salt, and less saturated fat. Above all, they are not only better for you, but also better for the planet, with the possibility of reducing the carbon footprint of a meat product up to 40%.
Why Solina is your partner
Since taste is the top factor influencing us as consumers, manufacturers should always prioritize it—because it’s key to keeping us coming back for more. While that can be a challenge, at Solina it’s also what we excel at. Equally adept at hitting sensory sweet spots and fine-tuning nutritional profiles, our savoury food experts have the skills, knowhow and resources to conceive delicious, nourishing and more responsible products that have consumers coming back for more.
The opportunities are endless, with the concept equally applicable to everyday meals and snacking, and the sector is primed for growth. Want to enter the market? Think Solina. We have the unique mix of a meat heritage, industry-leading plant-based food capabilities and renowned expertise in seasoning all kinds of savoury applications.
Talk to us to secure early-mover advantage in the growth opportunity and let’s create food that is good in every sense of the word: good for people, good for the planet.
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and explore the possibilities for your next plant-based culinary success
