Feeding the planet by making France the leader in sustainable proteins.
By uniting and catalyzing the development of plant, algal, and insect-based proteins, as well as those derived from fermentation processes.
Established in 2017, Protéines France* is a French consortium of companies aiming to unite stakeholders and catalyze the development of proteins derived from plants, algae, insects, and fermentation processes.
Our ambition is to ensure that these new protein sources are available at scale, competitive, nutritious, easy to use, and enjoyable to consume. Protéines France has made it its mission to foster the emergence of these complementary supply chains while offering a wide range of choices to the food industry, retailers, and consumers alike. We are firmly committed to addressing environmental, economic, and societal challenges in order to promote a sustainable food system that is accessible to all.
As of January 1, 2026, Protéines France has been integrated into the B4C network as a community dedicated to sustainable proteins.
Our ambition
Meeting tomorrow’s food needs in a responsible and sustainable manner by supporting innovation and growth in the French protein sector.
Unite
Bring together the stakeholders contributing to the development of a new diversity of proteins: plant-based, algae-based, insect-based, and fermentation-derived.
Creating value
Generate sustainable value at every stage of the protein supply chain in France, from the resource to the finished product.
Mobilize
Create the conditions conducive to the innovation, production, and market launch of products incorporating new proteins.
Our strategic priorities
To be, act, and appear as a collective uniting various types of proteins and stakeholders of all sizes.
Catalyze bioeconomy stakeholders; facilitate information sharing.
Develop and make tools and services available to members—and the industry.
Communicate the benefits and advantages of new protein sources to decision-makers, stakeholders, and B2B and B2C players.
Our members
Protéines France brings together leading French players in the plant-based protein and novel resource sectors, including industrial companies, cooperatives, start-ups, technology platforms, and research centers. Its members span the entire value chain, from resource production (protein crops, algae, insects, yeast, etc.) to their processing into ingredients and finished products.
Our key challenges
In the face of growing challenges regarding global food security and resource constraints, strengthening France’s food sovereignty has become a strategic priority. Achieving independence in protein production—combined with a competitive, world-leading position—is essential to ensuring the country’s resilience, capacity for innovation, and global influence. This requires the development of innovative, diversified protein supply chains that offer high added value.
Meeting the need for protein is a cornerstone of ensuring a balanced and sustainable global diet. Our priority is to accelerate the production of diverse proteins—safe, healthy, and sustainable—to feed current and future generations.
It is essential to ensure the growth of protein production in a sustainable manner in order to reduce greenhouse gas emissions and preserve soil biodiversity and water resources. We are committed to supporting and promoting environmentally friendly agricultural and industrial practices.
Consumers are increasingly focused on healthy, sustainable nutrition and want access to food choices that are clear, healthy, and tasty, while remaining affordable and accessible. Protéines France helps ensure that this dietary diversification is environmentally friendly. , particularly in terms of greenhouse gas emissions, deforestation, and pollution.
News
Find the latest news and publications from Protéines France. This section will be gradually updated with upcoming information regarding the sector.
Our LinkedIn page
Our Newsletter
Our FAQ
We answer your questions about plant-based proteins and new resources!
What new resources will we find on our plates?
Legumes, cereals, and oilseeds are alternative sources of protein. But what is less well known is that hemp, insects, yeast, and algae can also be used to diversify protein sources in the diet!
How are proteins used in the agri-food industry, and why?
In the food industry, proteins can be used in their raw, extracted, or even purified forms to enhance their properties:
- The functional properties of certain foods
- The nutritional profile of the recipes
- Protein digestibility
How can plant-based proteins and new resources contribute to limiting global warming?
Plant-based proteins and proteins from novel sources are part of the solution to limiting global warming!
- Legumes capture nitrogen from the atmosphere and return a portion of it to the soil.
- Insect farming uses little water and produces few greenhouse gases.
- Certain strains of algae capture carbon and light and release oxygen.
- Yeast production uses natural resources sparingly.
What are the new protein sources?
What is the recommended daily protein intake?
Recommended daily protein intake varies depending on a person’s age or profile! As part of a varied diet, nutritionists recommend a balance in total protein intake consisting of approximately 50% plant-based protein.
What is the protein content of plant-based raw materials and novel resources?
Plant-based raw materials and novel protein sources (insects, algae, microorganisms) each have a different protein content. Topping the list: insects! They are closely followed by microalgae and yeasts.
What do proteins contribute to the diet?
Proteins are essential to our bodies. They play a structural role in our muscles and skin. They are also involved in a wide range of processes, such as the immune response, oxygen transport within the body, and digestion.
Do plant-based proteins have a taste?
Plant proteins have a distinctive taste of their own: green notes (reminiscent of cut grass), woody notes, cereal notes—each has its own identity! Their unique flavor profile also offers a chance to rediscover forgotten tastes, such as those of legumes, or to explore new ones, like fermented soy.
Our governance
Our specialist
Documents
Protéines France publications and resources to view or download.
2024 Consumer Barometer – Infographic
French perspectives on plant-based proteins and new resources: key figures at a glance.
PDF · Infographic · 2025
2024 Consumer Barometer – Short Version
Summary of the 2024 consumer study conducted by Protéines France: key findings.
PDF · Study (summary) · 2024
Contact
Have a question about Protéines France or B4C’s sustainable proteins community? Write to us using the form below :