European consumers are showing a growing interest in the inclusion of alternative proteins in their diets as a viable and sustainable alternative to conventional animal-based foods. A survey commissioned by Good Food Institute Europe has revealed that more than half of European consumers have reduced their conventional meat consumption, opting for alternative meat substitutes. Specifically in Spain, the study showed that 58% of Spain's population have reduced their meat consumption over the last 5 years.
Although consumer willingness to reduce animal protein consumption is more than evident, more efforts are needed to facilitate and accelerate this movement. However, the integration of alternative proteins is challenged by difficulties in the product development phase, resulting in poor availability and accessibility of eligible products. Many alternative protein products offered in the current market are not attractive to consumers because of their unbalanced nutritional profile, strange flavors, allergen profile, or unpalatable textures.