Europe Plant Based Protein Market Outlook, 2030

The plant-based protein market in Europe evolved with a focus on clean-label, allergen-free, and sustainable alternatives. Pea and fava proteins are widely used in France and the UK, supported by domestic cultivation and demand for legume-based ingredients. Regional producers emphasize minimally processed protein options to meet consumer demand for healthy, transparent, and ethical food products. European consumers increasingly seek vegan-certified and organic plant-based foods, with notable influence from the Vegan Society standards and EU Organic certifications.

Key players such as Roquette (France) and Cosucra (Belgium) expanded their production capacity and diversified offerings to support rising demand in meat-free and dairy-free categories. Roquette’s NUTRALYS range, for example, includes isolates, hydrolysates, and textured pea proteins, which serve nutritional, sensory, and functional needs in bakery, beverages, and ready meals. DSM and Kerry support formulation innovation for infant foods and protein-fortified snacks. Nestlé's Garden Gourmet range gained strong retail distribution for plant-based sausages, nuggets, and burgers, particularly in Germany and the Netherlands. Supermarkets like Tesco, Aldi, and Lidl increased their share in private-label offerings under banners like Plant Chef and Just Veg. Local manufacturers in the Netherlands and Italy utilize hybrid protein formats, blending plant with fermented or algae-based ingredients to appeal to flexitarians. France and Germany saw higher uptake of plant-based proteins in bakery and infant food sectors due to both consumer preferences and supply chain adaptability. Fava and pea proteins gained traction as neutral-flavor and allergen-safe options in response to regional nut and soy avoidance. EFSA sets clear labeling rules and ingredient safety protocols under General Food Law, which governs all protein ingredients and novel food approvals. Import dependency continues for chickpea, rice, mung bean, and hemp protein ingredients, which are mainly sourced from Asia and North America. Across Western Europe, hybrid proteins combining fermentation and plant sources gained acceptance as a middle-ground between taste and nutrition.

According to the research report "Europe Plant-based Protein Market Overview, 2030,", the Europe Plant-based Protein market is expected to reach a market size of more than USD 5.73 Billion by 2030. Product development in Europe’s plant-based protein sector integrates advanced technology, localized ingredient sourcing, and faster go-to-market strategies. BENEO (Germany) in November 2024 presented scalable hybrid formats using faba bean and meatless texturates at Fi Europe, designed to improve final product taste and texture while reducing development costs.

Roquette’s February 2024 launch of four new pea protein variants under the NUTRALYS brand addressed specific formulation challenges in dairy alternatives and nutritional bars. Regional events like Biofach, Anuga, and Fi Europe function as major promotional platforms for industry launches, bringing together B2B and retail buyers. The European Green Deal and Common Agricultural Policy pushed protein crop production with incentives, increasing fava and pea output in Germany and France. European protein pricing, tracked per kilogram in euros, shows that isolates remain higher in cost compared to hydrolysates and concentrates, influencing their usage in premium versus mainstream products. Supermarkets across Germany, UK, and Netherlands promote plant protein via private-label shelf space and price-based incentives. In 2022, plant-based milk accounted for 38% of plant-based food sales across Europe, followed by meat analogues, indicating strong penetration in both categories. The UK, under its Food Standards Agency, maintains separate post-Brexit regulations aligned with domestic biotechnology funding, including support for cultivated and alternative proteins. Local demand remains higher in metro regions among Gen Z and Millennial consumers, who rely on social media channels for diet discovery and product feedback. These younger consumers drive popularity for ingredients with recognizable names, short ingredient lists, and certifications that reflect ethical sourcing. Retailers benefit from this model by offering innovation without abandoning consumer familiarity. Online channels also support premium brand exposure, particularly through D2C and specialty wellness retailers, while pricing benchmarks guide bulk ingredient procurement across segments.

Market Drivers

• Strong Regulatory Push for Sustainable Protein Alternatives:European regulatory frameworks heavily support plant-based proteins due to climate targets and animal welfare goals. The EU’s Farm to Fork Strategy under the European Green Deal promotes alternative proteins to reduce the carbon footprint of food systems. In 2022, the European Commission allotted over €180 million to support sustainable agriculture, with plant-based protein innovation receiving key focus. France’s PROTEIN 2030 and Germany’s Protein Strategy Program fund local protein crop development such as fava beans, lupins, and peas. The EU Novel Food Regulation fast-tracked ingredients like mycoprotein and mung protein. Such regulatory involvement pushes investments in R&D and infrastructure, boosting plant protein production across food and nutraceutical sectors.
• Shifting Consumer Dietary Habits and Flexitarianism:European consumers are increasingly shifting from meat-heavy diets to plant-forward options. According to Smart Protein Project’s 2021 survey across 10 countries, 37% of Europeans reported reducing meat consumption, and 30% identified as flexitarian. Countries like the UK, Germany, and the Netherlands saw significant retail sales of plant-based dairy and meat. In 2023, Germany’s plant-based meat sales reached €513 million, while oat milk overtook soy milk in several regions. The popularity of Mediterranean diets and national dietary guidelines in Sweden and Denmark also prioritize legumes and plant protein intake, directly impacting consumption across packaged food, bakery, and sports nutrition categories.

Market Challenges

• Regulatory Restrictions on Labeling and Marketing:The European market faces tight rules on labeling plant-based items. France banned terms like steak and sausage on plant-based products in 2022. The European Parliament previously considered proposals to restrict dairy-related terms like yogurt and cheese for plant-based items. Although rejected, similar national restrictions still affect labeling. Legal disputes across countries cause uncertainty for manufacturers. Different countries interpret EU-wide food regulations inconsistently, which affects product launches and exports, making regulatory navigation a challenge, especially for SMEs and startups entering the market.
• High Cost of Production and Ingredient Sourcing:Manufacturers in Europe face high operational costs due to energy prices, labor shortages, and imported raw material dependency. While the EU promotes local pulses, Europe still imports large volumes of soy protein isolate and textured soy protein from the U.S. and Brazil. Pea and chickpea protein are often sourced from Canada and India. Freight and inflation surged post-2021, increasing landed costs. European processors like Roquette and Cosucra invest in local capacity, but price competition remains tough against imported low-cost protein powders. Additionally, high costs of fermentation-based protein production affect newer startups.

Market Trends

• Rapid Growth of Plant-Based Dairy Substitutes:Plant-based milk, cheese, and yogurt alternatives are growing faster than meat substitutes. In 2023, oat milk led the dairy substitute category across Germany, Sweden, and the UK. Companies like Oatly, Alpro (Danone), and Minor Figures dominate this space. Innovations include barista-style oat milk, pea-based milk blends, and dairy-free cheese made from fava beans. Supermarkets in France and the Netherlands expanded their plant-based dairy shelves, and co-branded products with coffee chains also grew. Consumers prefer neutral taste, creamy texture, and allergen-free claims, pushing constant formulation upgrades.
• Protein Innovation Using Fava Beans, Chickpeas, and Fermentation:Europe is innovating with lesser-known pulses and fermentation techniques. Companies like Mycorena (Sweden) use fungi-based proteins, while Enough (UK/Netherlands) produces mycoprotein at scale. Fava bean and chickpea protein isolates are gaining traction due to their better digestibility and EU farm incentives. France’s InnovoPro introduced chickpea protein concentrate in bakery and snacks. Ingredient manufacturers invest in dry fractionation and wet processing to improve functional performance of native proteins. These innovations reduce reliance on imported soy and respond to allergen concerns.

Pea protein is the fastest-growing type in Europe’s plant-based protein market due to its non-allergenic profile and rising adoption in clean-label, vegan, and functional food products.

The use of pea protein in Europe expanded rapidly as consumers shifted toward non-soy and non-dairy protein sources. Unlike soy or wheat, yellow peas are free from common allergens and GMOs, making them appealing to clean-label advocates and consumers with dietary restrictions. In France, Belgium, and Germany, yellow pea cultivation increased due to EU-funded incentives for legume-based farming under the Common Agricultural Policy. Companies like Roquette, based in France, established large-scale processing plants its Vic-sur-Aisne facility processes over 100,000 tons of yellow peas annually.

Pea protein’s solubility, neutral flavor, and emulsifying properties helped it penetrate bakery, meat alternatives, ready meals, dairy-free yogurts, and powdered supplements. In the UK and Netherlands, pea protein-based milks and yogurts gained significant shelf share across retailers like Tesco and Albert Heijn. Demand grew faster in fitness and sports nutrition segments because pea protein delivers over 80% protein content with high branched-chain amino acid (BCAA) levels and supports muscle recovery. Startups like Heura Foods and established players like Nestlé and Unilever reformulated their plant-based lines by replacing soy with pea protein to address allergen-free positioning and improve mouthfeel. Retailers in Germany and Scandinavia listed new pea protein-based snacks and beverages due to rising demand for sustainable, homegrown proteins. Environmental concerns also support this trend, as peas require less water and nitrogen fertilizer compared to soy. European manufacturers benefit from pea’s low environmental impact and regional crop availability. The EU’s Farm to Fork strategy and Horizon Europe R&D programs prioritize legume protein sources, further accelerating innovation. Pea protein’s flexibility in product formulations, its role in reducing dependency on soy imports, and the consumer push for natural and allergen-free ingredients continue to make it the fastest-growing protein type in the region.

Supplements and nutritional products dominate due to high gym culture, demand for clean-label proteins, and sports-focused diets among both aging and young populations across countries like Germany, the UK, Netherlands, and Sweden.

In Europe, plant-based protein supplements appeal to a broad consumer group including fitness enthusiasts, vegans, lactose-intolerant individuals, and aging adults seeking muscle support without animal-sourced ingredients. The trend began in the UK and Germany where gym chains, e-commerce, and pharmacies pushed pea, soy, and rice-based protein powders as clean and allergen-free alternatives to whey. Dutch consumers, known for sports participation and functional nutrition habits, widely use flavored protein powders and shakes for post-workout recovery. Vegan bodybuilders and endurance athletes, especially in Scandinavian countries, rely on blends of pea-isolate and brown rice protein for a complete amino acid profile.

European brands like MyProtein, Foodspring, and Nu3 offer customized formulations such as collagen-free beauty proteins, digestive enzyme-fortified powders, and low-carb recovery shakes targeting specific age groups and genders. In France and Belgium, demand for plant protein capsules and tablets has also increased among older consumers for joint health and mobility support. Pharmacies in Italy and Austria now retail plant protein-based meal replacements and high-protein snacks fortified with iron and vitamin B12, catering to vegan seniors and weight-conscious adults. The European market supports these applications with regulatory guidance around EFSA-approved health claims and ingredient traceability. High adoption of e-commerce and subscription models for sports nutrition in countries like Ireland and Finland boosts the monthly sale of plant-based powders. Rapid innovation around gut-friendly protein blends, unsweetened formulas, and eco-packaging also appeals to eco-conscious and health-conscious groups.

Isolate grows fastest due to its high protein purity, easy digestibility, and rising usage across clinical, sports, and bakery nutrition in countries with advanced processing setups like Germany, France, and the Netherlands.

In Europe, plant protein isolates record the fastest growth because of their versatility in food systems, clean texture, and ability to meet high-protein claims in a concentrated form. Pea, soy, rice, and faba bean isolates are increasingly adopted by brands replacing traditional dairy and egg proteins in meal replacements, functional bars, and health beverages. Germany leads in isolate processing, with facilities using membrane filtration and ethanol extraction to reach 80-90% protein concentration without allergens. In the Netherlands, bakeries and protein food startups use isolate for its neutral flavor and solubility in gluten-free doughs.

France uses soy and rice isolates in hospital nutrition and senior wellness drinks as these forms support lean muscle maintenance in aging populations without digestive discomfort. Because isolates offer lower fat and carb content, they are preferred in ketogenic and diabetic meal lines gaining popularity in Poland and Austria. Fitness communities in the UK and Sweden shifted from whey to plant isolates as these forms suit vegan or lactose-free diets and mix easily with water or almond milk. Isolates also perform well in emulsified meat substitutes and protein pasta developed in Italy and Spain. Large players like Roquette and Cosucra scale up isolate production in Europe using yellow peas and faba beans, keeping local sourcing intact. High clarity, low grit, and faster absorption make isolates ideal for medical, elderly, and child nutrition segments. Product launches around cold-pressed isolate powders, clear isolate beverages, and fortified isolate cereals further accelerate its adoption. Clean-label, GMO-free, and organic isolate forms hold approvals across EU nations, enabling faster rollout in retail and online segments.

Germany leads due to early adoption of plant-based food culture, strong domestic manufacturing of pea and soy proteins, and advanced distribution across discount chains, organic stores, and e-commerce platforms.

Germany remains the largest and most dynamic plant-based protein market in Europe because of widespread consumer awareness, favorable retail support, and strong presence of protein processors. The country has a long tradition of vegetarian food acceptance, and veganism has become mainstream with nearly 10% of the population identifying as flexitarian or fully plant-based. Major retailers like REWE, Edeka, Lidl, and Aldi have large shelves dedicated to plant-based protein products, including meat substitutes, bars, yogurts, and nutrition powders.

Domestic manufacturers such as Rügenwalder Mühle, Berief Food, and Taifun-Tofu integrate soy, wheat, and pea protein from regional sources into structured meat analogs, dairy-free products, and ready meals. Germany hosts large-scale isolate processing by companies like ADM and Südzucker through its subsidiary BENEO, which supplies pea and faba bean proteins to food and nutraceutical producers. The Berlin and Hamburg foodtech scenes also drive innovation in fermentation-based proteins and hybrid formats, supported by funding and accelerators. Germany’s BioFach trade fair and Anuga FoodTec attract global attention to its protein manufacturing capacity and product pipelines. German consumers favor traceability, GMO-free labels, and organic certifications, which encourage clean protein formulations. Universities in Stuttgart and Munich collaborate with food producers to test protein stability, extrusion, and flavoring technologies, giving rise to commercial-scale launches. In online retail, platforms like Veganz and Greenforce offer nationwide delivery of protein powders, vegan spreads, and meal kits. Public interest in sustainable agriculture and carbon-neutral diets fuels adoption of regionally grown pulses like yellow peas and lupin, which are used in both food and supplements.