The new trends in food, driven by vegetarianism, veganism, and flexitarianism, are transforming the way millions of Spaniards view their diet. According to a recent report, these food alternatives are shaping up as a viable option for 4.5 million people in the country. Florencia Braga, Dietitian-Nutritionist and Manager of Scientific Affairs for EMEA at Herbalife, has emphasized the importance of smart proteins as a sustainable solution for those looking to improve their nutrition.
History offers revealing examples of the vital essence of proteins. From Spartan warriors to contemporary astronauts, protein consumption has been crucial in different cultures throughout time. The rise of the Roman Empire, for example, was closely related to diets rich in proteins derived from legumes and salted meat. Today, the focus on nutrition has changed radically, with an increasing emphasis on sustainability. As people become aware of the environmental impact of their diets, plant-based proteins are gaining ground in the market.
The future of food is moving towards healthier and more environmentally friendly options. In this context, plant proteins represent a significant innovation in the food industry. Researchers and companies are developing products from natural ingredients like legumes, seaweed, and fungi, which in many cases promise to match or even exceed the nutritional value of animal proteins.
Braga emphasizes that “nutrition is undergoing an unprecedented transformation.” Plant proteins are not only more sustainable, but they can also be personalized to fit the specific needs of each individual, optimizing both their health and performance. Thanks to innovations in biotechnology and data analysis, it is now possible to design nutritional solutions that consider factors such as age, metabolism, and level of physical activity, maximizing health benefits.
The global plant protein market is expected to reach a value of $33.4 billion by 2031, driven by a growing awareness of its benefits. Plant-based diets are associated with lower rates of heart disease and cancer. Additionally, plant proteins tend to have less saturated fats and no cholesterol, making them an attractive option for those looking to maintain a healthy weight.
Historically, soy has been the predominant option, but the diversity of plant protein sources is increasing, including pea protein, rice protein, quinoa, and lentils. These alternatives not only benefit health, but their production has a significantly lower environmental impact than animal protein.
Ultimately, the production of plant proteins is presented as a sustainable solution, requiring fewer water resources and generating fewer greenhouse gas emissions. Therefore, partially replacing animal proteins with plant proteins may be key to preserving the environment and promoting a more balanced future. With increasing interest in a healthier and planet-friendly diet, plant-based proteins are poised to play a fundamental role in our diets.
via: MiMub in Spanish