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  • Number of pages : 30 pages
  • Format : Digital and PDF versions
  • Last update : 16/11/2021
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Summary and extracts

1 Sintesi del mercato

1.1 Definizione e portata dello studio

I sostituti della carne o prodotti a base di carne simulati rappresentano una categoria di prodotti il cui gusto o le cui caratteristiche estetiche imitano quelle di alcune carni destinate al consumo umano, e che sono generalmente destinati a sostituire l'uso di carne animale per il consumo.

Ma dietro questi nomi c'è una realtà multiforme tra sostituti di origine vegetale, sostituti sintetici derivati da processi di "biostampa" o sostituti derivati da funghi o microalghe varie.

Con le sempre più forti tendenze vegane e biologiche, il desiderio di sapere cosa c'è nel piatto e di ridurre il consumo di carne, i sostituti della carne sono più popolari che mai. Soprattutto perché, la loro promessa di ridurre le emissioni di carbonio e l'impatto ambientale delle tradizionali catene di produzione animale, non è mai stata così forte. L'aumento dei problemi di salute, tra cui l'obesità e il diabete dovuto al consumo eccessivo di prodotti a base di carne, incoraggia anche i consumatori a passare a prodotti sostitutivi della carne.

Il settore è fortemente caratterizzato da innovazione e importanti investimenti in ricerca e sviluppo,. Ne è prova Impossible Food, una popolare azienda californiana che ha dovuto passare attraverso 7 anni di ricerca per lanciare la sua bistecca di verdure con il sapore della bistecca di carne animale. La diversificazione delle materie prime utilizzate nella produzione di prodotti a base di carne è oggi la tendenza emergente nel mercato dei sostituti della carne, che finora si è basato principalmente sulla soia e sul grano.

Ingredienti più puliti e proteine di alta qualità sono quindi ricercati per soddisfare una domanda sempre più esigente.

List of charts

  • Taille du marché mondial des alternatives à la viande
  • Pays avec la plus grande proportion de lancements de produits végans
  • Taille du marché de la transformation et conservation de légumes
  • Évolution du nombre de produits contenant des protéines végétales
  • Consommation de viande par habitant
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Latest news

Triballat Noyal changes its name to Olga Bio Responsable. - 30/03/2022
  • Triballat Noyal becomes Olga Bio
Fleury Michon maintains its volumes despite inflation | Fleury Michon remains competitive. - 14/04/2023
  • Family-owned group
  • Fleury Michon sales in 2022: 795 million euros (up 12.6%).
  • Growth in in-flight catering: +67.5%.
  • Growth in corporate meal delivery: +58%.
  • Retail share of Fleury Michon sales: 85%.
  • Growth in mass-market sales: +7.5%.
  • Price increase introduced in July: 4% full-year.
  • Increase in raw material and packaging costs: 20%.
  • Company net income in 2022: 2.4 million euros (versus 4 million the previous year).
  • Closure of the Plélan-le-Grand site in Brittany at the end of April, employing 101 people.
  • Share of nitrite-free charcuterie ranges in value sales: 33%.
Poultry producer LDC is negotiating with Avril to take over Matines eggs. - 08/07/2022
  • the company has moved from over 80% of its eggs coming from caged laying hens in 2014 to a majority of alternative eggs.
  • The group hopes to strengthen its leading position in free-range eggs by continuing and accelerating the Matines brand's commitments to alternative production methods.
  • Matines is one of the leading brands in the consumer egg market

Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

Olga Groupe (Triballat Noyal)
Nutrition & Santé Groupe
Tossolia
Fleury Michon
LDC Groupe
Beyond Meat
Les Nouveaux Fermiers
Accro (Nxtfood)
Heura
Umiami

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il mercato delle carni vegetali | Francia

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