{"id":69905,"date":"2018-02-22T13:00:48","date_gmt":"2018-02-22T13:00:48","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products\/"},"modified":"2026-05-26T20:35:06","modified_gmt":"2026-05-26T20:35:06","slug":"vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/news\/trends\/vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products\/","title":{"rendered":"Vegetarian, vegan, flexitarian&#8230; vegetables are trending in the development of new products"},"content":{"rendered":"\n<blockquote>\n<p style=\"text-align: justify;\">La b\u00fasqueda por comidas y alimentos cada vez m\u00e1s saludables han derivado en una tendencia que apuesta por los alimentos vegetarianos y las formulaciones veganas. En este art\u00edculo, analizamos las motivaciones del consumidor para la b\u00fasqueda de alimentos de origen vegetal, sus diferentes tendencias \u00a0y \u00a0cu\u00e1les est\u00e1n siendo las estrategias de la industria alimentaria \u00a0para desarrollar nuevas formulaciones que puedan satisfacer las necesidades de la creciente demanda \u0093verde\u0094.<\/p>\n<\/blockquote>\n<h2 style=\"text-align: justify;\"><strong>Un an\u00e1lisis sobre el calado de la tendencia \u0093veggie\u0094<\/strong><\/h2>\n<p style=\"text-align: justify;\">Consumidores de todo el mundo est\u00e1n optando por reducir, cada vez m\u00e1s, en sus dietas el contenido de aquellos productos que contienen carne animal para aumentar el consumo de vegetales, son los flexitarianos. Otros, veganos y vegetarianos, \u00a0eliminan completamente de sus dietas el consumo de carne.<\/p>\n<p style=\"text-align: justify;\">Seg\u00fan datos de la consultora\u00a0 Mintel, 50 millones de vegetarianos viven en China y el 80% de la poblaci\u00f3n de la India lo son por motivos religiosos, mientras, el 10% de los adultos estadounidenses encuestados dicen seguir una dieta vegetariana. Si nos concentramos en el continente Europeo, 7,7 millones de alemanes declaran ser vegetarianos y el 12% de los adultos del Reino Unido aseguran seguir una dieta vegetariana o vegana. Un porcentaje que aumenta entre los j\u00f3venes de entre 16 y 24 a\u00f1os de aquel pa\u00eds (20%).<\/p>\n<p style=\"text-align: justify;\">Espa\u00f1a tambi\u00e9n sigue la tendencia. Seg\u00fan el informe\u00a0 <a href=\"http:\/\/www.lantern.eshttps:\/\/www.ainia.com\/wp-content\/uploads\/2017\/02\/infog.jpg\" target=\"_blank\" rel=\"noopener noreferrer\">The Green Revolution<\/a>\u00a0elaborado por la consultora Lantern, el 6,3% de los espa\u00f1oles son flexitarianos el 1,3% vegetariano\u00a0y\u00a0el 0,2% se inclina por la dieta vegana. Juntos suman cerca de 3,6 millones de espa\u00f1oles, aproximadamente el 7,8% de la poblaci\u00f3n de nuestro pa\u00eds. Pero, \u00bfcu\u00e1les son las razones que motivan la adopci\u00f3n de las dietas \u0093veggie\u0094?<\/p>\n<p style=\"text-align: justify;\">Seg\u00fan Mintel en su informe <em>Nutrition Insight: Vegans\/Vegetarians\/Flexitarians, <\/em>la adopci\u00f3n por parte del consumidor actual de las dietas\u00a0 veganas \u00a0y vegetariana\u00a0 va m\u00e1s all\u00e1 de las razones \u00e9ticas y responden a una necesidad concreta del consumidor que est\u00e1 buscando alimentos m\u00e1s naturales, m\u00e1s sostenibles y sobre todo, m\u00e1s saludables y en ciertos casos, libres de ciertos al\u00e9rgenos como el huevo y la leche.<\/p>\n\n<h2 style=\"text-align: justify;\"><strong>La innovaci\u00f3n que satisface la demanda de productos veganos y vegetarianos<\/strong><\/h2>\n<p style=\"text-align: justify;\">Seg\u00fan Mintel en su estudio\u00a0Food &amp; Drink trends 2017, Europa lidera el lanzamiento de nuevos alimentos que incluyen las declaraciones o afirmaciones veganas. Una tendencia que en todo el mundo ha aumentado en un 257%.<\/p>\n<p style=\"text-align: justify;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-29126 aligncenter\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/nuevos-productos-veganos.jpg\" alt=\"\" width=\"567\" height=\"367\" \/><\/p>\n<p style=\"text-align: justify;\"><strong>Diferencias entre reclamos veganos y vegetarianos en los lanzamientos producidos seg\u00fan regiones 2013 a abril 2016.\u00a0Fuente:\u00a0Nutrition Insight: Vegans\/Vegetarians\/Flexitarians, Junio 2016.\u00a0MINTEL GNPD<\/strong><\/p>\n<p style=\"text-align: justify;\">Seg\u00fan la consultora, son <strong>los productos de panader\u00eda y los snacks<\/strong> las categor\u00edas que m\u00e1s lanzamientos de este tipo han presentado. Estos \u00faltimos innovan incorporando a sus recetas\u00a0 cereales, frutos secos y semillas. Entre ellos, destacan los <strong>snacks en barritas<\/strong> que se posicionan por su capacidad para\u00a0 aportes nutricionales y de energ\u00eda, adem\u00e1s de una alternativa saludable.<\/p>\n<p style=\"text-align: justify;\">Por otro lado, tambi\u00e9n crece el mercado de suplementos o <strong>alimentos enriquecidos dirigidos especialmente a los consumidores vegetarianos y veganos<\/strong>. Lanzamientos que se producen para cubrir las nuevas necesidades diet\u00e9ticas y nutricionales como el contenido de amino\u00e1cidos, \u00e1cidos grasos esenciales, vitamina D, vitamina B12, etc. que normalmente se obtienen de carnes y pescados.<\/p>\n\n<h2 style=\"text-align: justify;\">Buscando ingredientes sustitutivos de la carne<\/h2>\n<p style=\"text-align: justify;\">En el art\u00edculo Fuentes alternativas de prote\u00ednas, \u00bfhacia d\u00f3nde se est\u00e1 orientando la innovaci\u00f3n en alimentaci\u00f3n?, avanz\u00e1bamos las caracter\u00edsticas de una tendencia que se consolida en la b\u00fasqueda de productos sustitutivos de la carne. Sustitutivos, no s\u00f3lo en cuanto al nivel de prote\u00ednas, sino que sean capaces de hacer un papel similar en cuanto a \u00a0textura, sabor, color y como ingrediente en las nuevas recetas.<\/p>\n<p style=\"text-align: justify;\">Seg\u00fan Mintel, la soja es uno de los 10 productos preferidos por la industria alimentaria como sustitutos de la carne. De hecho, seg\u00fan la consultora, <strong>el 44% de los lanzamientos incluyen soja<\/strong>. Un ingrediente capaz de sustituir a la carne con productos a base de <strong>tofu y tempeh<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Para el aporte proteico, tambi\u00e9n es la soja una interesante alternativa adoptada por la industria. De hecho, entre <strong>las prote\u00ednas vegetales m\u00e1s utilizadas destacan la de la soja y la del trigo.<\/strong> Por su parte, las prote\u00ednas procedentes de <strong>los guisantes son la alternativa a los al\u00e9rgenos presentes en la soja y el trigo<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Entre los alimentos emergentes, Mintel destaca por su capacidad como sustitutivos de la carne <strong>a las legumbres, las semillas, los granos y cereales ancestrales y\u00a0los frutos secos.<\/strong> En AINIA hemos hablado de todos ellos, sus propiedades y penetraci\u00f3n en el mercado, en el art\u00edculo <a href=\"https:\/\/www.ainia.com\/ainia-news\/superfoods-alimentacion-y-salud-todo-en-uno\/\" target=\"_blank\" rel=\"noopener noreferrer\">Superfoods, alimentaci\u00f3n y salud todo en uno<\/a>.<\/p>\n<p style=\"text-align: justify;\">No podemos acabar este repaso sobre los ingredientes que se presentan como sustitutos de la carne por su aporte nutricional y proteico, sin hablar <strong>de microalgas<\/strong>. La spirulina y la chlorella, cuyo potencial analizamos en el art\u00edculo <a href=\"https:\/\/www.ainia.com\/ainia-news\/alimentos-verdes:-el-potencial-de-las-microalgas-spirulina-y-chorella-en-alimentacion\/\" target=\"_blank\" rel=\"noopener noreferrer\">El potencial de las microalgas Spirulina y Chorella en alimentaci\u00f3n<\/a>, contienen un alto porcentaje de amino\u00e1cidos de f\u00e1cil digesti\u00f3n y asimilaci\u00f3n. De hecho estas microalgas son la base del proyecto A4HW, en el que AINIA participa, y que busca desarrollar\u00a0 <a href=\"https:\/\/www.ainia.com\/ainia-news\/superalimentos-a-partir-de-microalgas-cultivadas-gracias-a-una-central-electrica\/\" target=\"_blank\" rel=\"noopener noreferrer\">Superalimentos a partir de microalgas cultivadas gracias a una central el\u00e9ctrica<\/a>.<\/p>\n<p style=\"text-align: justify;\">Sin embargo, es necesario destacar un aspecto importante respecto a las formulaciones de nuevos alimentos basados en vegetales como sustitutos de la carne. Mintel advierte que un importante porcentaje de los consumidores (42% de los EEUU) considera que este tipo de alimentos est\u00e1n <strong>demasiado procesados<\/strong> y el 72% de ellos de una gran importancia a saber de qu\u00e9 est\u00e1n hechos.<\/p>\n<p style=\"text-align: justify;\">Si usted quiere aprovechar la oportunidad que marca la tendencia \u0093vegiee\u0094 para innovar en el desarrollo de nuevos\u00a0 alimentos vegetarianos, p\u00f3ngase en contacto con AINIA podemos ayudarle en la totalidad del proceso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La b\u00fasqueda por comidas y alimentos cada vez m\u00e1s saludables han derivado en una tendencia que apuesta por los alimentos vegetarianos y las formulaciones veganas. En este art\u00edculo, analizamos las motivaciones del consumidor para la b\u00fasqueda de alimentos de origen vegetal, sus diferentes tendencias \u00a0y \u00a0cu\u00e1les est\u00e1n siendo las estrategias de la industria alimentaria \u00a0para [&hellip;]<\/p>\n","protected":false},"author":327,"featured_media":69906,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,190],"tags":[],"tipo-documento":[],"class_list":["post-69905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-trends"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vegetarian foods, a trend in nutrition<\/title>\n<meta name=\"description\" content=\"An analysis of the strategies being employed by the food industry to develop vegetarian food products and new formulations for nutrition.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegetarian foods, a trend in nutrition\" \/>\n<meta property=\"og:description\" content=\"An analysis of the strategies being employed by the food industry to develop vegetarian food products and new formulations for nutrition.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/news\/trends\/vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-22T13:00:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T20:35:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/alimentos-vegetarianos.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1700\" \/>\n\t<meta property=\"og:image:height\" content=\"555\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Beatriz P\u00e9rez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Beatriz P\u00e9rez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/trends\\\/vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/news\\\/trends\\\/vegetarian-vegan-flexitarian-vegetables-are-trending-in-the-development-of-new-products\\\/\"},\"author\":{\"name\":\"Beatriz P\u00e9rez\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#\\\/schema\\\/person\\\/9cebdf7916ff50580a57cf11e10b8cd3\"},\"headline\":\"Vegetarian, vegan, flexitarian&#8230; 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