It's an absolute disaster right now for anyone in France thinking plant-based meat is going away.
First up, Heura Foods just made history, winning a TASTY Award in the U.S. , the ONLY European burger to take home this prestigious recognition. In the world’s largest blind taste test of plant-based meats, held in New York and San Francisco, at least 50% of meat-loving tasters rated Heura's burger the same or better than beef on taste. That’s why they don’t call it an “alternative” but a Meat Successor because it’s not about sacrificing taste or texture, but enhancing every bite with superior nutrition (-57% saturated fat) and game-changing sustainability (-94% CO₂ emissions).
This award isn’t just a win, it’s proof plant-based meat delivers on taste and nutrition while being better for the planet. That’s right, half the carnivores in this test couldn’t tell the difference. So much for the tired old myth that plant-based meat doesn’t cut it. Download the test results HERE.
Source: Heura Foods - Plant-based burger with avocado and coleslaw
Then, France’s highest health authority, ANSES, delivered the kind of confirmation we’ve all been waiting for. Turns out, eating more plants isn’t just good for the planet, it’s the ultimate cheat code for living longer. Their latest report spells it out that ditching animal products slashes your risk of heart disease, diabetes, and certain cancers. You want to keep eating steak? Fine. But don’t pretend you didn’t see the memo.
And now, the biggest twist of all as processed plant-based meats might actually be good for you. A new study from the Physicians Committee for Responsible Medicine, published in Nutrition & Metabolism, just blew the doors off the old “but it’s processed” argument. The study tracked participants on a low-fat, plant-based diet for 16 weeks. No calorie counting. No portion control. Just eating plants, including burgers. The result? An average weight loss of 6kg (13 pounds) and a boosted metabolism.
So, what’s happening in France? A full-blown plant-based revolution. More consumers are waking up to the health and environmental benefits of swapping meat for plant-based alternatives, and the science is right there to back it up. Whether the old-school food industry likes it or not, the plant-based wave isn’t slowing down, it’s picking up speed as fast as the Eurostar heading out of Paris.
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