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The Rise of Plant Protein

The Rise of Plant Protein

Research commissioned by Quorn to mark the start of National Vegetarian Week shows that more than half of the UK population are turning their back on the traditional ‘meat and two veg’ in favour of different proteins such as plant-based protein – with only 30% claiming to eat meat every day.

This shift in people’s eating habits can be put down, in part, to a greater awareness of healthy living as the public becomes more aware of the associated health implications of eating a meat-rich diet. 

A nation of carnivores?  Not anymore.

To put things into perspective, our research found that some 6,000 fewer tonnes of red meat were eaten in 2013, while the quantity of plant-based protein reached an all-time high of 36 tonnes. In fact, more than 55% of the nation confirmed that they are eating less meat in an effort to manage their weight or eat healthier.

Channel Four dietitian, Lucy Jones states “Incorporating a nutritionally healthy protein source* into our everyday diet is helpful for maintaining normal bones and muscle mass growth. Our attitudes to our health and what we eat are changing and people are more aware than ever of the need for protein within their diets – and more importantly, no longer do consumers feel the need to just consume meat for their protein”.

The alternative: plant-based protein sources

Just as sales of red meat have dipped, protein-rich diets have seen a surge in popularity as consumers see the health and lifestyle benefits associated with eating the right quantity and the right type of protein. As such, more people are exploring a wider range of foodstuffs to ensure they are consuming nutritionally balanced meals – no longer is meat the go-to for protein.

Alex Connell, Principal Tutor for the Cordon Vert cookery school at the National Vegetarian Society said “Meat substitutes can offer a high protein alternative that is convenient and compatible with today’s busy lifestyles, especially if you’re leading an active lifestyle.”  

Natural plant protein, with its unique combination of high protein and low saturated fat content is fast becoming highly coveted within diets, and for the first time ever, more non-vegetarians than vegetarians are buying plant-based proteins, such as Quorn and Cauldron.

Get cookin’ at The Cordon Vert Cookery School

To mark National Vegetarian Week, Quorn are running a Facebook competition giving you the chance to win a day’s cookery experience at The Vegetarian Society’s Cordon Vert Cookery School, with entry via our Facebook page.

The meat-free range of Quorn products will also be on offer during National Vegetarian Week at all Tesco stores – be sure to check out our recipe ideas whether you’re wanting to eat healthily, watching your weight, looking for some vegetarian inspiration or all three!