Manon Houben: Proteins are more than the sum of their parts

Proteins are receiving a great deal of attention. They are essential for muscle development, recovery and numerous other bodily functions. In the debate, the focus is mainly on ‘protein’, but ultimately it is the building blocks that make up proteins that matter: amino acids. The human body does not need a specific number of grams of protein as such, but sufficient essential amino acids in the right proportions.

This immediately highlights an important distinction between needs and preferences. The needs of the human body are determined by physiology: sufficient amino acids to build and maintain tissues. The aims of society and government lie elsewhere. The protein transition calls for a shift from animal-based to more plant-based protein sources, with the aim of creating a more sustainable food system.

That is a worthwhile ambition, but from a nutritional perspective it is not without challenges. Animal proteins generally have an amino acid profile that closely matches human requirements and are often more digestible. Plant proteins usually have a different amino acid profile, in which one or more essential amino acids may be present in limited amounts. Smart combinations of raw materials, fermentation and innovative processing techniques are increasingly helping to bridge these differences.

That is precisely where the strength of the food industry lies. It is encouraging to see that protein products continue to offer scope for new developments and innovation. At the same time, consumers remain remarkably consistent in their expectations: products above all need to taste good, be affordable and be convenient. Sustainability and nutritional value are important, but taste and price often ultimately determine the choice. This places the industry at a unique crossroads. Every day, it brings together the needs of the human body, the ambitions of government and the preferences of consumers.

This requires not only technological innovation, but also a clear understanding of nutritional quality. Because ultimately, a successful protein transition is not simply about consuming more plant-based foods, but above all about better nutrition.

Manon Houben

Chair, VleesNL