Protein crops

Due to the positive effects of a more plant-based and less animal-based diet on health and the environment, increasing attention is being paid to plant proteins.

The transition to the production and consumption of less animal and more plant proteins is also referred to as the protein transition. To meet the need for plant protein, the European Union also aims to become less dependent on the import of protein-rich crops, such as soy from South America, and to be more self-sufficient. Locally grown protein crops and protein extraction from by-products contribute to achieving this goal.

In summary:

The Dutch (ages 1-79 years) eat an average of 78 grams of protein per day.
Around 57% of protein consumed in the Netherlands originates from animal sources and around 43% from plant sources. A shift towards a more plant-based and less animal-based diet in accordance with the dietary guidelines established by the Health Council of the Netherlands is conducive to better health and greater sustainability. For this reason, various organisations are steering towards a transition to 40% animal / 60% plant protein intake. This is referred to as the ‘protein transition’.
Important sources of plant protein include grains, nuts, legumes, tofu and tempé.
The protein quality of plant-based foods is usually lower than animal based protein. To obtain a sufficient amount of all essential and semi-essential amino acids, it is important with a plant-based diet to eat more, and more varied, plant-based proteins.
With a vegetarian diet, the recommended amount of protein is 1.2 higher and with a vegan diet 1.3 higher than with a non-vegetarian diet.
On average, around 6 grams of plant protein are needed to produce 1 gram of animal protein.