Vegetable Slices of whole legumes are intended to be the ideal product for consumers looking for a flexitarian diet. The Vendée specialist in charcuterie takes its first steps into plants.
Even if seven out of ten French people are convinced that it is preferable to plant-based their diet, Fleury Michon studies have shown that obstacles in terms of taste, naturalness and prices remain numerous and explain the relative stagnation of the vegetable protein market. To remove these brakes, The 80 cooks of the company called on all of their know-how to achieve a culinary feat : without using Meat Analog technologies with their inherent limits, They chose to simply cook whole legumes. Three hundred recipe tests were necessary to succeed in this bet. The three recipes selected (chickpeas, Coral lenses, white beans) thus give access to the benefits of whole legumes in the practical format of a slice. Simplicity of recipes, tested and appreciated, Allows you to offer vegetable slices at a recommended price accessible - comparable to the most accessible brand hams and on average 30 % cheaper than products from the technology of meat juice - which should contribute to the democratization of vegetable proteins.
A culinary feat
Three years of research were necessary for the company's cooks to make three simple recipes, Chickpea based, coral lenses and white beans. Concocted in Vendée, They were cooked with the same markers as the Fleury Michon cold cuts : Bouillons made from vegetables and herbs, Traditional oak wood smoking for the range with white bean. Composed of ingredients, simple and known to all, The range presents the practicality of a slice of ham and a comparable shelf life. Slices can be used cold or hot, in sandwiches or with pasta or purees. Recognized for their nutritional wealth, Legumes also help limit greenhouse gas emissions, This allows vegetable slices to present a low imprint in terms of CO2 emissions.
The bet of the whole legume
"Fleury Michon DNA is to create markets to offer quality proteins, practices and accessible to all. We launched in France the self-service pork ham in the 1950s, Then in 1992 invented the poultry tranches market. Today, We bet on the whole legume to contribute, on our scale, to build a responsible food model, where the intake of vegetable proteins complete those in animal protein, for all ", declares Billy Salha, Managing Director of Fleury Michon.
An OpinionWay survey for Fleury Michon
One in two French people declares that it is not easy to develop its eating habits, And this, For several reasons : the price (50 %), taste (50 %) or the lack of naturalness (46 %) proposed substitutes. Finally, 71 % would like major food brands, in which they trust, offer vegetable protein products, To better take into account their expectations.
