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65% of French people currently exceed the recommended consumption of 150 grams of cured meats per week, or the equivalent of three slices of ham. To help us change our eating habits without trying too hard and switching to a diet with less animal protein, researchers from INRAE (Institute for Agronomic Research and the Environment) are inventing yoghurt, brioches, pasta enriched with legumes .
“Reorient the population towards plant foods”
Researchers are aware that consumers will not switch to dried beans or chickpeas overnight. We therefore start with everyday foods, such as pasta, yogurt and biscuits, which will enrich the recipe with legume flour. All without altering the taste, so as to gradually bring more vegetable proteins.
“We are trying to redirect the population towards plant foods. Scientists agree among themselves to rebalance the diet and not replace it. The population will not follow if the changes are too drastic. And it is anyway. Undesirable to maintain the state. of health “, explains Stéphane Walrand, one of the INRAE researchers.
Products on sale within one to two years
The main goal of the researchers is for consumers to buy these foods. It is therefore necessary that the pasta containing 40% of legumes is to the taste of the buyer and does not cost more than those called “classic”. Scientists therefore hope not to stop meat and cured meats, but to rebalance our dishes to obtain 50-50 between animal and vegetable proteins.
INRAE researchers are also working on yogurt with cow’s milk and bean protein. All of these research products are expected to hit store shelves within a year or two.
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