Category Archives: Vegetarianism

Vegetarianism focuses on a plant-based diet.

Vegetarianism is the practice of eating food obtained from plants and abstaining from meat products. It can sometimes include abstaining from most or all of animal products such as dairy, honey, and eggs, although this is most often categorized as veganism. People are drawn to vegetarianism for a multitude of reasons, some of which include religion, ethical motivation, health, environmental conservation, economic factors, dislike of meat, and culture. Below are the countries with the highest rate of reported vegetarianism around the world.

The number of vegetarians in Australia has been steadily increasing, and currently sits at 5.5% of the total population. Vegetarian Week is held from 1-7 October on an annual basis. Food businesses have adapted to the trend by offering vegan versions of popular dishes.

Ireland has 5% of the population adhering to vegetarianism. Irish culture has long embraced the consumption of meat, but vegetarianism is growing in the nation, as well as veganism. The vegan society of Ireland is a voluntary and not for profit organization that was established in 2009 by group of vegans to promote vegan philosophy that promotes the awareness of veganism as a lifestyle choice, environmental friendly option, just and a healthy way of living.

The only South American nation on the list is Brazil with a rate of 8% vegetarians. Several metropolises in the country are home to numerous vegan establishments including Rio de Janeiro, Sao Paulo, and Curitiba. Vegetarianism in Brazil is associated with counterculture movements, Eastern religions and philosophies, anarchism, punks, Spiritism, indie youth subcultures, and New Ageism. The majority of vegetarians in the country is middle or upper-class urban dwellers who inhabit the Central-Southern half of Brazil.

The UK has seen an increasing number of vegetarians in recent years, and it is now estimated that about 9% of the countrys population is vegetarian. Many citizens started adopting the vegetarian lifestyle starting after the WWII. Presently, there are twice as many vegetarian women as men and the country now have the third highest rates of vegetarianism in Europe. Flexiterianism is also becoming a trend in the country, which refers to those who still consume meat but have made a conscious effort to do so less.

Germany's population is 9% vegetarian. Most Germans who switch to a plant-based diet cite environmental protection, animal rights, and perceived health benefits as motivation. Cities such as Berlin in Germany have experienced an increase in number of vegetarian and vegan establishments due to the increase in consumer demand.

Austria has a 9% vegetarianism rate. Vegetarianism has seen a steady increase in popularity as a lifestyle choice in Austria and there are vegetarian outlets across Vienna in particular. There is also the Austrian Vegan Society which was founded in 1999 and the Austrian vegan market has been growing steadily over the years.

Italy has one of the highest rates of vegetarianism in Europe at 10% of the whole population. Vegetarians in Italy cite different reasons for following the diet including ethical sensitivity towards animals, health consciousness, and environmental protection. The number of vegetarians in Italy has been increasing in recent years. In 2016, the city of Turin proposed a meat-reduction agenda targeted towards vegetarianism. The move was championed by the Mayor, Chiara Appendino, but was met with resistance from the inhabitants. The plan to promote vegetarianism is intended to educate people on animal rights, environmental health, and human health.

13% of Taiwans population observe a vegetarian diet and over 6,000 establishments which cater to vegetarians are operational in the nation. Hokkien, Hakka, and Buddhism vegetarian practices have helped to cultivate a plant-based culture in the nation. In 2007, Taiwan joined India and Sundarapore in instituting a meat ban. Taiwan has strict food labeling laws as they pertain to vegetarian food. The country is home to a famous movement dubbed "one day vegetarian every week" that has benefited from local and national government support.

In Israel 13% of the population are vegetarians. Vegetarianism in the country is credited to Judaism which restricts the consumption of animals. Vegetarianism in Israel is gradually becoming a lifestyle choice even for those who identify as non-religious. The country is home to hundreds of restaurants offering vegan meals. In 2014, Tel Aviv hosted the biggest vegan festival in the world where 15,000 people attended. The city is continuously ranked as a favorite destination for vegan travelers.

India is ranked top in the world with 38% of the total population being vegetarians. Vegetarianism in the region became popular after the introduction of Buddhism and Jainism which was around 6th Century BC. Both of the religions have the concept of ahimsa which emphasizes on respect and non-violence to all forms of life. Vegetarianism in the country is associated with Lacto-vegetarianism, where people eat dairy products but not eggs. India has one of the lowest rates of meat consumption in the world. However, the consumption of meat is common in coastal states such as West Bengal and Kerala. Vegetarianism is prevalent in communities such as Jain Community, Lingayat, Brahmins, and Vaishnav Community.

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Countries With The Highest Rates Of Vegetarianism - WorldAtlas

According to a Report Buyer from 2017, 6% of consumers in the United States at the time claimed to be vegan, a significant jump from the 1% rate reported in 2014. An earlier study from 2010 estimated that there were 1.5 billion people following a vegetarian diet worldwide. There are many reasons that lead individuals to adopt a vegetarian diet including health-related issues, compassion for animals, concerns with planetary health and sustainability, and religion-related reasons, among others.

In the last years, the many individuals who have chosen to adopt a vegetarian diet no longer have difficulties in finding replacements for animal-based products such as milk, cheese, and eggs. In fact, the sales for substitute products have skyrocketed in the last years showing a growth rate 2.5 times higher than the total food sales. A study from 2021 reveals that the sales of substitute products grew 27%, going from US$ 5.5 billion to US$ 7 billion between 2019 and 2020 in the United States. However, there is still a lot of misinformation and misconceptions linked to the vegetarian diet, which is still not fully accepted as a healthy choice by many professionals in the health-care community.

To fix misconceptions, demystify the vegetarian plate and educate the medical community about the vegetarian diet, the International Vegetarian Union, an institution that is more than 100 years old with representatives worldwide, just launched the Guide to Vegan Nutrition for Adults, a 500-page comprehensive document about the vegetarian diet that is based on sound information backed by more than 700 peer-reviewed studies. "Our intention with this guide is to educate the health-care community about the benefits of a vegetarian diet by informing how each essential nutrient works and by correcting misconceptions, so doctors and dietitians will be better prepared to support the dietary choices of their patients," says Dr Eric Slywitch, the main author of the Guide.

The Guide cites peer-reviewed studies that have demonstrated how the vegetarian diet may be used as a treatment for specific conditions or a way to prevent diseases such as diabetes, cardiovascular disease, cancer, and obesity. On supplementation, the Guide corrects the long-time misconception that vegetarians need to add supplements to their diet whereas those following an omnivorous diet do not. The truth is that studies comparing diets do not take into consideration that farmed animals receive loads of supplements that end up on the plate of consumers of meat and animal products.

In fact, the only supplementation that those on a well-balanced vegetarian diet need to take is vitamin B12, and when it comes to B12 deficiency vegetarians are not alone. Studies have shown that 40% of the population worldwide have insufficient levels of B12. The Guide has more than 40 pages dedicated to this vitamin that explain its metabolism, how it is absorbed, the recommended levels of B12, how to treat B12 deficiency, and how to keep adequate levels of this vitamin.

Another misconception related to the vegetarian diet that is clarified in the Guide relates to phytoestrogen, which is found in soy, a staple food to many vegetarians. Because phytoestrogens share structural similarities with estradiol (17--estradiol), a number of studies have investigated whether a high intake of soy-based foods could affect the balance of sex and thyroid hormones. Some studies have also investigated whether phytoestrogens could be associated with a higher risk of developing estrogen-depending breast cancer. In 2016 and again in 2019 two meta-analyses showed that intake of soy-based food is in fact associated with a reduced risk of breast cancer and improved survival in those with the disease. Even though the American Cancer Society has encouraged the consumption of soy by breast cancer survivors since 2012, many doctors still tell their patients to avoid high intake of soy-based foods.

The Guide provides detailed information on all major nutrients required for the proper function of the human body, including vitamins, proteins, calcium, iron, zinc, iodine, and omega-3, to mention a few. It tells how the nutrient is absorbed, what the recommended levels are, what source foods are rich in the nutrient, what symptoms are associated with its deficiency, and the benefits associated with its intake.

The Guide to Vegan Nutrition for Adults is the first of its kind. After the first section that starts by explaining what exactly vegetarianism is, the following sections elucidate about supplementation, the nutritional adequacy of a vegetarian diet, macro and micronutrients, and antinutritional factors. Besides the PDF document, the Guide also directs the reader to classes available on YouTube taught by the Guide's main author Dr Eric Slywitch.

Lastly, the Guide provides a 30-day vegetarian menu that includes dishes from all over the world and recipes on how to prepare the food. The Guide is available for free in PDF format at the International Vegetarian Union's website and may be used for consultation by doctors and health-care professionals to better understand how the vegetarian diet can help their patients, and by anyone interested in having only good food on their plate.

Literature review

authors declare no conflict of interest

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Fixing the vegetarian plate: A new guide aims to correct misconceptions and educate the health-care community about the vegetarian diet - EurekAlert

The new report by Expert Market Research titled, GlobalPea Protein MarketReport and Forecast 2021-2026, gives an in-depth analysis of the global pea protein market, assessing the market based on its segments like types, forms, applications, and major regions. The report tracks the latest trends in the industry and studies their impact on the overall market. It also assesses the market dynamics, covering the key demand and price indicators, along with analysing the market based on the SWOT and Porters Five Forces models.

Request a free sample copy in PDF or view the report [emailprotected]https://www.expertmarketresearch.com/reports/pea-protein-market/requestsample

The key highlights of the report include:

Market Overview (2016-2026)

The pea powder industry has been witnessing considerable growth owing to the rising demand of vegetarian products, increasing concerns regarding heart related diseases caused by red meat consumption and increasing awareness among consumer regarding the consumption of a healthy diet. Rising lifestyle related health problems, such asdiabetes, allergies and obesity, have led to a shift towardsvegandietary habits. Moreover, it is dairy and gluten free owing to which it serves as a suitable choice for people who suffer fromglutenallergy or lactose intolerance. Peaprotein powderis likely to witness a rise in demand due to its wide applications in themeat substitutes industry.

Industry Definition and Major Segments

Pea protein is made by segregating the protein from ground yellow peas. It is a healthy source of iron, and can be easily digested by our body. Pea protein is a healthy vegetarian food source due to its nutritional value and low allergenicity. It can also help increase muscle mass, losing weight, and provide essential nutrients such as arginine and branched chain amino acids.

Explore the full report with the table of [emailprotected]https://www.expertmarketresearch.com/reports/pea-protein-market

On the basis of type, the industry can be divided into:

The form of the product can be categorised as follows:

On the basis of application, the industry can be divided into:

The regional markets for pea protein industry include:

Latest News on Global Pea Protein [emailprotected]https://www.expertmarketresearch.com/pressrelease/pea-protein-market

Market Trends

The key market trends driving the growth of therobotictechnology industry include the growing demand for meat substitutes and allergen friendly sports and fitness supplements. Rising awareness regarding healthy protein intake in everyday life along with its functional benefits such as it reduces appetite resulting in weight loss, increases muscle mass and strength, and maintains bone health, and bolsters immune health will augment the product demand. According to recent research and studies excessive consumption of meat and meat products has resulted in increasing risk of heart diseases, cancer, and obesity. All these factors are expected to significantly contribute to the demand for robotic technology in the forecast period.

Key Market Players

The major players in the market are Roquette Frres S.A, Burcon NutraScience Corporation, Axiom Foods Inc, Farbest-Tallman Foods Corporation, Cosucra Groupe Warcoing SA, and Shandong Jianyuan Group, among others. The report covers the market shares, capacities, plant turnarounds, expansions, investments and mergers and acquisitions, among other latest developments of these market players.

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Expert Market Research is a leading business intelligence firm, providing custom and syndicated market reports along with consultancy services for our clients. We serve a wide client base ranging from Fortune 1000 companies to small and medium enterprises. Our reports cover over 100 industries across established and emerging markets researched by our skilled analysts who track the latest economic, demographic, trade and market data globally.

At Expert Market Research, we tailor our approach according to our clients needs and preferences, providing them with valuable, actionable and up-to-date insights into the market, thus, helping them realize their optimum growth potential. We offer market intelligence across a range of industry verticals which include Pharmaceuticals, Food and Beverage, Technology, Retail, Chemical and Materials, Energy and Mining, Packaging and Agriculture.

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*We at Expert Market Research always thrive to give you the latest information. The numbers in the article are only indicative and may be different from the actual report.

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Global Pea Protein Market to be Driven by the Growing Trend of Vegan and Vegetarianism in the Forecast Period of 2021-2026 ChattTenn Sports -...

Wally Fry

Assigning Wally Fry the title of pioneer of plant-based foods in South Africa is well justified. The epitome of an early market entrant, the Fry Family Food Co. was established in 1991 at a time when vegetarianism was largely considered a fad in South Africa, and retailers had little to no faith in the demand for meat substitute products. How the former KwaZulu-Natal (KZN) farm boy and livestock trader built up the business may not have been commercially conventional, but it certainly proved successful.

Wally Fry is emphatic that the establishment of the Fry Family Food Co. in 1991 was an aspiration and value-driven decision rather than a profit-driven one. In the three decades since, the business has led the growth of plant-based and meat-free food products in South Africa, making vegan and vegetarian options easily accessible to consumers looking for alternative protein sources.

Speaking to How we made it in Africa from Australia, where he now lives, Wally credits his wife Debbie with introducing him to a meat-free diet while he, ironically, was in the goat and cattle trade. I met my wife while I was a livestock agent and she was already a vegetarian. I didnt even know what a vegetarian was at the time, he says.

After the two married, Wally worked in his father-in-laws construction business and then established his own small construction company. It was while in the building industry that he became involved in the development of a 1,000-sow piggery in KZN. Visiting the site once in operation, he describes his shock at the conditions in which the bred-for-meat animals were held.

His final push towards a meat-free philosophy came when his young daughter also became a vegetarian and started asking questions about the reasons animals were reared and killed for food. She asked questions I didnt have the answers to. I started to do some research and was flabbergasted at the extent of biodiversity destruction as a direct result of livestock farming. It was an epiphany for me. Discovering alternative food sources to meat became a passion, a desire, a calling, he explains.

Realising he would not last long on a diet of rice and lentils, Wally began to experiment with ingredients in the family kitchen, learning how to process raw materials such as soya and make emulsions from vegetable-based fats.

The kind of food development I was doing at the time was unknown in the world. This was tough, as there was no-one I could go to for advice and I had to figure things out myself, he describes.

Producing homemade meat-free alternatives for family and friends, Wally reveals he had no desire to commercialise the concept until he was approached by a marketing specialist in 1992 who recognised the opportunity, drew up a free business plan for the Fry Family Food Co. and introduced him to players in production and packaging. He taught me so many things about the retail business and I am forever grateful for his intervention.

Wally soon approached the food buyer of a large national retailer, secured a meeting and provided a tasting of his meat-free sausage, hotdog, polony and burger, preparing the food on a two-burner camping stove in the small kitchen of the supermarket chain head office. He liked the product and said he would give us a listing in 33 stores nationally, but he had no idea of our limited production capacity, and we hadnt even finalised packaging yet.

The companys meat-free burger product.

To fill the order, I bought second-hand food manufacturing machinery at an auction in Durban, installed it in a small factory space I owned, employed a recently retrenched butcher who knew how to operate the processors, and slowly began production.

The original team comprising himself, his single factory employee, and his wife, Debbie was soon successfully running production.

Wally explains that the business was completely self-funded and that, once he left the construction trade, the family lived off rental income from several small factories he owned. No borrowed funding was ever used. All the profits were reinvested with the simple mantra if I cant pay cash for it, then I dont need it, he notes.

Within 18 months of its first listing, Fry Family Food Co. products had appointed distribution agents across the country and Wally had acquired listings in every national branch of Pick n Pay, followed by Checkers, Makro, Spar and multiple independent retailers.

As consumer interest in meat-free alternatives grew along with demand, Wally continued to develop new meat-free and plant-based products, branching into plant-based chicken offerings.

In 1992, the original factory was producing around 300kg of product a day and, in 2005, the business opened its first 5,000m2 custom-built factory in Durban. Because no-one had ever produced food like this before, we had to design our own machinery. We ended up with a factory that produced up to 14 tonnes in a 24-hour period, he says.

Wally describes the business expansion into the international market as largely serendipitous. Upon relocating to Australia in 1998, the companys key accountant recognised the lack of plant-based products and meat substitutes on the market and convinced Wally to ship an container of products to Australia. After a slow start, Frys products were soon listed in over 2,000 stores across Australia. It was an incredible growth off a tiny base, Wally notes.

The following year, the company started exporting into the UK and Belgium, signalling its entrance into the European market. The way we expanded into foreign markets was completely unplanned and without a defined strategy. Someone would try our products in one country and contact us to say they wanted to represent us in another market. After we checked their credentials, they would pay upfront for stock, which we would then ship, and this resulted in a fantastic global network of agents. We honestly had no strategy around reaching a certain number of sales, we were just happy with whatever we got.

Frys products in a supermarket.

Fry attributes the success of the business to the fact that the people they were selling to knew the company was run and operated by a vegan and vegetarian family with a moral cause, which provided the brand authenticity.

Today, Fry Family Food Co. products are listed in 8,000 outlets across 27 countries.

In 2020 Wally sold a majority stake in the Fry Family Foods Co. to the LiveKindly Collective. This was after the New York-based LiveKindly Collective raised US$200 million in capital from several global investors, including its founders, entrepreneurs and family offices, to acquire brands that would ultimately establish one of the worlds largest plant-based food companies.

Upon acquisition in 2020, the Fry Family Food Co. was producing some 5,000 tonnes of product per annum. I sold the business in 2020 to a large New York-based business without ever having borrowed a cent, says Wally.

Despite the acquisition, the Fry Family Food Co. remains a family affair. Wallys daughters Tammy and Hayley head up marketing, and research and development, respectively, and son Shaun acts as general managing director in the Australia and New Zealand region. Wally remains a consultant and advisor to the business on an ad hoc basis.

With its primary production facility still located in Durban, Frys Family Food Co. under the LiveKindly umbrella has since established a second manufacturing plant in Europe.

Although much of the Durban-based manufacturing and processing machinery has been scaled, upgraded or digitalised, many of Frys original manufacturing machines remain in operation today. The sausage packaging machine I designed and built in 1995, for example, is still packaging five tonnes a day, he says.

Leveraging off the larger footprint and network offered under the LiveKindly Collective, the Fry Family Food Co. plans further expansion into international markets, as well as the development of additional meat-free and plant-based products.

Plant-based living is a fast-growing trend in the world, and to meet the demand, better and better alternatives to traditional meat, fish and dairy products are being developed at a mind-bending speed, says Wally.

The Fry Family Food Co. factory in Durban, South Africa.

Describing a holistic approach based on the belief that the health of animals, the planet and consumers are intrinsically linked, the company is meticulous about the sourcing of raw materials and manufacturing for its now over 60-strong product range. It continues to source non-genetically modified proteins from ethical sources that are rigorously tested and certified free from pesticides to produce quality products that are preservative-free and 100% vegan.

Sources of protein include soya, wheat, rice, quinoa, pea and chia seeds, while fats are derived from sunflower oil, flaxseed oil and coconut oil. Carbohydrates in the form of potato, maize starch and wheat flour are used in the production process. Flavourings are derived from a variety of plants.

Recent data suggests global consumers are increasingly looking to meat-free and plant-based food alternatives as they adopt a growing preference for foods perceived to be healthier and more sustainable. A 2021 report by Bloomberg Intelligence predicts the plant-based food market will grow from $29.4 billion in 2020 to over $162 billion by 2030, or 7.7% of the expected $2.1 trillion global protein market.

It states that while about 5% of the global population identify as vegan, flexitarians who eat a primarily vegetarian diet but occasionally consume meat or fish constitute around a third of the US population.

We expect the sales growth for plant-based meat and dairy alternatives will outpace conventional products, supported by increased production capacity, lower retail prices, broader distribution gains and consumer acceptance, according to the report.

In the UK, market intelligence agency Mintel reported in 2019 that the number of Britons consuming meat-free options had increased from 50% in 2017 to 65% in 2019. Meanwhile, the sales of meat-free foods have grown an impressive 40%, from 582 million in 2014 to an estimated 816 million in 2019. Such is the popularity of meat-free food that sales in the UK are expected to be in excess of 1.1 billion by 2024, it found.

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How Wally Fry grew a plant-based food empire in South Africa - How we made it in Africa

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Europe Plant-based Food Market by Type [Dairy Alternatives, Plant-based Meat, Meals, Confectionery, Beverages, Egg Substitutes, Seafood), Source (Soy, Wheat, Pea, Rice), Distribution Channel (B2B, B2C (Convenience Store, Online Retail)]- Forecast to 2029

Redding, California, March 30, 2022 (GLOBE NEWSWIRE) -- According to a new market research report titled, Europe Plant-based Food Market by Type (Dairy Alternatives, Plant-based Meat, Meals, Confectionery, Beverages, Egg Substitutes, Seafood), Source (Soy, Wheat, Pea, Rice), Distribution Channel (B2B, B2C (Convenience Store, Online Retail) - Forecast to 2029, published by Meticulous Research, the Europe plant-based food market is expected to grow at a CAGR of 10.1% from 2022 to 2029 to reach $16.7 billion by 2029.

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Veganism is a contemporary and expanding societal phenomenon that has been lately growing in European countries, which is demonstrated by the steadily growing number of vegans and people following plant-based diets. In recent years, there has been a growing trend toward vegetarianism and veganism in Europe due to growing awareness of health, environmental concerns, and compassion for animals. Within the last four years, the number of vegans in Europe has doubled from 1.3 million to the current estimated figure of 2.6 million, representing 3.2% of the population. Nearly half of all-vegan Europeans (45.5%) say they would like to see more vegan alternatives for sausages and cold cuts, followed by cheese substitutes as the next product on their want-list. There also seems to be strong demand for plant-based baked goods (38.6%) as well as more snacks (32.9%) (Source: Veganz).

In recent years, there has been an increase in the number of lactose-intolerant consumers. Lactose tolerance is exceptionally widespread in Northern European countries like Sweden and Finland. In addition, Turkey, Italy, Germany, and Spain recorded some of the highest numbers of lactose-intolerant consumers. Therefore, the target market for plant-based food and beverage is not limited to vegans but includes a vast majority of consumers, including flexitarians, lactose-intolerant consumers, and even consumers looking for clean-label food and beverage options.

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The growing vegetarianism, declining meat consumption, increasing preference for plant food, and increasing venture capital investment in animal alternatives are some of the major factors driving the market for plant-based food products in Europe.

Impact of COVID-19 on the Europe plant-based food market

The COVID-19 pandemic created new momentum for plant-based food and drink in Europe. During the pandemic, consumer demand for plant-based diets accelerated in this region. A study published in BMJ Nutrition, Prevention and Health found that vegetarian and vegan diets had a lower risk of developing moderate-to-severe COVID-19. Many food companies are rapidly increasing investments in plant-based products to meet consumer demand for plant-based products and partly to offset risks associated with animal-based products that the COVID-19 pandemic exposed. Few to be listed are:

In June 2021, Heura Food (Spain) raised USD 4.8 million through a crowdfunding campaign to fuel its R&D and launch new plant-based meat products.

In September 2020, The Meatless Farm (U.K.) raised USD 31 million in funding to keep up with post-COVID demand.

In July 2020, Follow Your Heart (U.S.) partnered with U.K.-based Tesco stores. As a part of this development, the companys Vegenaise will be available in just over 550 outlets, and its Smoked Gouda and Medium Cheddar Slices in 300 outlets in the U.K.

In September 2020, Nestl SA introduced a meatier-tasting version of its flagship plant burger and launched an oats-and-peas version of its Nesquik cocoa drink in Europe. In 2020, vegetarian and plant-based sales posted strong double-digit growth, supported by new launches.

In December 2019, Unilever PLC (U.K.) invested EUR 85 million in The Hive, the innovation of a food center at Wageningen University (Netherlands) to support research into plant-based ingredients and meat alternatives, efficient crops, sustainable food packaging, and nutritious food.

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These increased investments during the pandemic to fuel R&D activities and increase plant-based product sales benefit stakeholders in the plant-based product market in Europe.

Plant-based Food Market in Europe - An Overview

The Europe plant-based food market is segmented based on type, source, distribution channel, and country.

Based on type, the Europe plant-based food market is segmented into dairy alternatives, meat substitutes, meals, baked goods, confectionery, RTD beverages, eggs substitutes, seafood substitutes, and others. The dairy alternatives segment is estimated to command the largest share of the European plant-based food market, mainly attributed to increased demand for dairy alternatives from the lactose intolerant population. With the issues like lactose intolerance and milk allergy arising from the consumption of cows milk, there has been an increased demand for plant-based alternative milk in Europe. However, the seafood substitute segment is expected to grow at the highest CAGR during the forecast period.

Based on source, the soy segment is expected to account for the largest share of the overall plant-based food market in Europe in 2022. The dominant position of this segment is mainly attributed to the rising demand for soy ingredients due to its easy availability, high quality, cost-effectiveness, wider application areas, and higher consumer acceptance for soy-based food products. However, the pea segment is expected to grow at the highest CAGR during the forecast period.

Quick Buy Europe Plant-based Food Market by Type [Dairy Alternatives, Plant-based Meat, Meals, Confectionery, Beverages, Egg Substitutes, Seafood), Source (Soy, Wheat, Pea, Rice), Distribution Channel (B2B, B2C (Convenience Store, Online Retail)]- Forecast to 2029 Research Report: https://www.meticulousresearch.com/Checkout/74550253

Based on distribution channel, the B2C segment is estimated to account for the largest share of the overall plant-based food market in Europe in 2022. The large share of this market is mainly attributed to increased shelf space for plant-based products in modern groceries, increased retail sales of plant-based food in supermarkets & hypermarkets, growing preference for shopping from brick-and-mortar grocers due to easy access & availability, and increasing consumer acceptance for vegan & vegetarian food products. This segment is also expected to grow at the highest CAGR during the forecast period.

Geographically, Germany is expected to account for the major share of the European plant-based food market in 2022. This growth can be attributed to the growing vegetarian population, increased consumer awareness, increasing concern about animal welfare, and growth in vegan and vegetarian restaurants. Veganism in Germany is becoming a popular trend.

The key players operating in the plant-based food market in Europe are Beyond Meat Inc. (U.S.), Danone S.A. (France), Amys Kitchen Inc. (U.S.), The Hain Celestial Group, Inc. (U.S.), Daiya Foods Inc. (Canada), Marlow Foods Ltd. (U.K.), Taifun Tofu GmbH (Germany), Vbite Food Ltd (U.K.), Plamil Foods Ltd (U.K.), Plant & Bean Ltd (U.K.), Unilever PLC (U.K.), Berief Food GmbH (Germany), Nestl S.A. (Switzerland), The Meatless Farm (U.K.), and Veganz Group AG (Germany) among others.

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Scope of the Report

Europe Plant-based Food Market, by Type

Dairy Alternatives

Milk

Cheese

Yogurt

Butter

Ice Cream

Creamer

Others

Meat Substitutes

TVP

Burger Patties

Tempeh

Hot Dogs and Sausages

Seitan

Meatballs

Ground Meat

Nuggets

Crumbles

Shreds

Others

Meals

Baked Goods

Confectionery

RTD Beverages

Egg Substitutes

Seafood Substitutes

Others

Europe Plant-based Food Market, by Source

Soy

Almond

Wheat

Pea

Rice

Others

Europe Plant-based Food Market, by Distribution Channel

Business-to-Business

Business-to-Customers

Modern Groceries

Convenience Store

Specialty Store

Online Retail

Others

Europe Plant-based Food Market, by Country

Germany

U.K.

Spain

Italy

France

Netherlands

Belgium

Austria

Poland

Portugal

Rest of Europe (RoE)

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Amidst this crisis, Meticulous Research is continuously assessing the impact of COVID-19 pandemic on various sub-markets and enables global organizations to strategize for the post-COVID-19 world and sustain their growth. Let us know if you would like to assess the impact of COVID-19 on any industry here- https://www.meticulousresearch.com/custom-research

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Set of religion-based dietary rules

Jain vegetarianism is practiced by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and also excludes root and underground vegetables such as potato, garlic, onion etc, to prevent injuring small insects and microorganisms; and also to prevent the entire plant getting uprooted and killed. It is practised by Jain ascetics and lay Jains.

Jain objections to the eating of meat, fish and eggs are based on the principle of non-violence (ahimsa, figuratively "non-injuring"). Every act by which a person directly or indirectly supports killing or injury is seen as act of violence (himsa), which creates harmful reaction karma. The aim of ahimsa is to prevent the accumulation of such karma. The extent to which this intention is put into effect varies greatly among Hindus, Buddhists and Jains. Jains believe nonviolence is the most essential religious duty for everyone (ahins paramo dharma, a statement often inscribed on Jain temples). It is an indispensable condition for liberation from the cycle of reincarnation,[7] which is the ultimate goal of all Jain activities. Jains share this goal with Hindus and Buddhists, but their approach is particularly rigorous and comprehensive. Their scrupulous and thorough way of applying nonviolence to everyday activities, and especially to food, shapes their entire lives and is the most significant hallmark of Jain identity. A side effect of this strict discipline is the exercise of asceticism, which is strongly encouraged in Jainism for lay people as well as for monks and nuns. Out of the five types of living beings, a householder is forbidden to kill, or destroy, intentionally, all except the lowest (the one sensed, such as vegetables, herbs, cereals, etc., which are endowed with only the sense of touch).

For Jains, vegetarianism is mandatory. In the Jain context, Vegetarianism excludes all animal products except dairy products. Food is restricted to that originating from plants, since plants have only one sense ('ekindriya') and are the least developed form of life, and dairy products. Food that contains even the smallest particles of the bodies of dead animals or eggs is unacceptable. Some Jain scholars and activists support veganism, as they believe the modern commercialised production of dairy products involves violence against farm animals.[18][19][20] In ancient times, dairy animals were well cared for and not killed.[21] According to Jain texts, a rvaka (householder) should not consume the four maha-vigai (the four perversions) - wine, flesh, butter and honey; and the five udumbara fruits (the five udumbara trees are Gular, Anjeera, Banyan, Peepal, and Pakar, all belonging to the fig class). Lastly, Jains should not consume any foods or drinks that have animal products or animal flesh. A common misconception is that Jains cannot eat animal-shaped foods or products. As long as the foods do not contain animal products or animal flesh, animal shaped foods can be consumed without the fear of committing a sin.[23]

Jains go out of their way so as not to hurt even small insects and other tiny animals, because they believe that harm caused by carelessness is as reprehensible as harm caused by deliberate action.[28][29][30] Hence they take great pains to make sure that no minuscule animals are injured by the preparation of their meals and in the process of eating and drinking.

Traditionally Jains have been prohibited from drinking unfiltered water. In the past, when stepwells were used for the water source, the cloth used for filtering was reversed, and some filtered water poured over it to return the organisms to the original body of water. This practice of jivani or bilchavani is no longer possible because of the use of pipes for water supply. Modern Jains may also filter tap water in the traditional fashion and a few continue to follow the filtering process even with commercial mineral or bottled drinking water.

Jains make considerable efforts not to injure plants in everyday life as far as possible. Jains only accept such violence in as much as it is indispensable for human survival, and there are special instructions for preventing unnecessary violence against plants. Strict Jains do not eat root vegetables such as potatoes, onions, roots and tubers as they are considered ananthkay.[23] Ananthkay means one body, but containing infinite lives. A root vegetable such as potato, though from the looks of it is one article, is said to contain infinite lives in it. Also, tiny life forms are injured when the plant is pulled up and because the bulb is seen as a living being, as it is able to sprout. Also, consumption of most root vegetables involves uprooting and killing the entire plant, whereas consumption of most terrestrial vegetables does not kill the plant (it lives on after plucking the vegetables or it was seasonally supposed to wither away anyway). Green vegetables and fruits contain uncountable, but not infinite, lives. Dry beans, lentils, cereals, nuts and seeds contain a countable number of lives and their consumption results in the least destruction of life.

Mushrooms, fungi and yeasts are forbidden because they grow in unhygienic environments and may harbour other life forms.[citation needed]

Honey is forbidden, as its collection would amount to violence against the bees.[41]

Jain texts declare that a rvaka (householder) should not cook or eat at night. According to Acharya Amritchandra's Purushartha Siddhyupaya:

And, how can one who eats food without the light of the sun, albeit a lamp may have been lighted, avoid his of minute beings which get into food?

Strict Jains do not consume food that has been stored overnight, as it possesses a higher concentration of micro-organisms (for example, bacteria, yeast etc.) as compared to food prepared and consumed the same day. Hence, they do not consume yoghurt or dhokla and idli batter unless they have been freshly set on the same day.

During certain days of the month and on important religious days such as Paryushana and 'Ayambil', strict Jains avoid eating green leafy vegetables along with the usual restrictions on root vegetables.

Jains do not consume fermented foods (beer, wine and other alcohols) to avoid killing of a large number of microorganisms associated with the fermenting process.[44] According to Pururthasiddhyupya:

Wine deludes the mind and a deluded person tends to forget piety; the person who forgets piety commits his without hesitation.

The vegetarian cuisines of some regions of the Indian subcontinent have been strongly influenced by Jainism. These include

In India, vegetarian food is considered appropriate for everyone for all occasions. This makes vegetarian restaurants quite popular. Many vegetarian restaurants and Mishtanna sweet-shops for example, the Ghantewala sweets of Delhi[47] and Jamna Mithya in Sagar are run by Jains.

Some restaurants in India serve Jain versions of vegetarian dishes that leave out carrots, potatoes, onions and garlic. A few airlines serve Jain vegetarian dishes[48][49] upon prior request.

When Mahavira revived and reorganized the Jain community in the 6th century BCE, ahimsa was already an established, strictly observed rule. Parshvanatha, a tirthankara whom modern Western historians consider a historical figure, lived in about the 8th century BCE and founded a community to which Mahaviras parents belonged.[56] Parshvanathas followers vowed to observe ahimsa; this obligation was part of their caujjama dhamma (Fourfold Restraint).[58]

In the times of Mahavira and in the following centuries, Jains criticized Buddhists and followers of the Vedic religion or Hindus for negligence and inconsistency in the implementation of ahimsa. In particular, they strongly objected to the Vedic tradition of animal sacrifice with subsequent meat-eating, and to hunting.

According to the famous Tamil classic, Tirukkua, which is also considered a Jain work by some scholars:

If the world did not purchase and consume meat, no one would slaughter and offer meat for sale. (Kural 256)

Some BrahminsKashmiri Pandits and Bengali Brahminshave traditionally eaten meat (primarily seafood). However, in regions with strong Jain influence such as Rajasthan and Gujarat, or strong Jain influence in the past such as Karnataka and Tamil Nadu, Brahmins are strict vegetarians. Bal Gangadhar Tilak has described Jainism as the originator of ahimsa. He wrote in a letter:

In ancient times, innumerable animals were butchered in sacrifices. Evidence in support of this is found in various poetic compositions such as the Meghaduta. But the credit for the disappearance of this terrible massacre from the Brahminical religion goes to Jainism.[67]

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Jain vegetarianism - Wikipedia