The price difference between plant and animal products is getting smaller and smaller. This is shown by a Dutch study. The price difference is also shrinking in our country, after a survey with Eva VZW, Albert Heijn, Colruyt, Delhaize and producer of meat substitutes Greenway. Where does the price difference come from in the first place? What exactly has become cheaper and how can we make the transition to vegetarian food more easily?
From tofu to veggie mincemeat and mushroom burgers: those who eat vegetarian have had a lot more choice in recent years than in the past. And the best news: life for vegetarians is getting cheaper and cheaper. Dutch research by the ProVeg foundation shows that the price difference between animal products and their vegetarian alternatives has decreased considerably in five years. In 2019, vegetarian products were still 75 cents more expensive per 100 grams than, for example, animal chicken. Today the difference is barely 13 cents. The price difference of minced meat has even fallen from 24 cents to 6 cents in the same period.
Other plant products have become cheaper than their counterparts. For example, you pay less for soy milk and margarine in all surveyed Dutch supermarkets than for milk and cow butter. A similar price survey has not been conducted in our country. EVA vzw (Ethical Vegetarian Alternative) does notice a clear increase in vegetarian alternatives. “There are now about 65 percent more meat and fish substitutes in Belgian supermarkets than in 2019,” it sounds. Particularly striking is that the range of vegan cheeses has increased by 310 percent.
Increase in demand
“We notice that more and more people want to eat vegetarian,” says Fien Louwagie of EVA vzw. The fact that prices are falling can only contribute to this even more. “The group of vegetarians and vegans remains relatively small, about 8 percent, but the group of flexitarians, who eat veggie at least 3 days a week, is almost 30 percent. This was confirmed again during our VeggieChallenge in March. 1 in 8 Belgian families ate vegetarian food for at least a few days.” A nice result. Within that group that eat the least meat, the majority appears to be mainly female and young. Among Belgians under the age of 35, only 58 percent eat meat and fish every day. Animal welfare, the climate and one’s own health are the most important motivators in this regard.
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The greater demand ensures that we can also reduce our prices more
Not only from the side of awareness, but also from the side of the producers, they see a significant increase in interest in plant-based alternatives. “25 years ago it was very difficult to convince people to buy vegetarian products,” says Cédric Hanet of Greenway. “You could hardly convince a real carnivore to eat tofu, for example.” In 1997 he founded a company in veggie restaurants and products together with Paul Florizoone. “Because of the small market, it was very difficult at the time to bring down the prices of meat substitutes. But the market has grown enormously in the past 3 to 4 years, at about 30 percent per year. More and more people have become flexitarians. They want to eat veggie a few times a week, and the supermarkets are happy to free up shelf space for that. This high demand means that we can lower our price – we can spread our production costs more – and improve the taste. I therefore believe that one day there will not even be any price differences with animal food.”
More choice in supermarkets makes veggie accessible
With an ever-increasing supply in the supermarket, it is also becoming easier for ordinary consumers who eat meat or fish on a daily basis to occasionally opt for an alternative. Supermarket chain Albert Heijn was even named the most vegan-friendly supermarket in Flanders and Brussels last year. “We want to show that plant-based food can also be budget-friendly,” said spokesperson Ann Maes. “We try to include vegan or vegetarian alternatives in virtually all our food segments. This can range from sweets to wine and salad spreads. There is even vegetable soup. It is produced without meat stock.”
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The fact that we add more vegetable products to the range does not mean that we are against animal products
Colruyt also notices that veggie is clearly on the rise. The supermarket has about 80 vegetarian products on the shelves. “The range is constantly expanding. In the past, vegetable food was still seen by many people as ‘less tasty’. That has not been the case for some time now,” said spokesperson Hanne Poppe. Roel Dekelver of Delhaize also joins in. “We notice that the vegetable market is really becoming a mature market,” the chain adds. “The target audience is getting bigger and bigger. We are therefore happy to welcome these products. That doesn’t mean we’re against animal products. On the contrary, we want to keep both varieties in our range.”
Domestic price comparison
This evolution is also noticeable in the price in the supermarket. We compared the cheapest cheese (200 g, slices) and the cheapest minced meat of both animal and vegetable products in two stores. This shows, among other things, that the difference between the cheapest vegetable and animal cheese in Albert Heijn is only 51 cents. It is important to note that the cheapest animal products are regularly linked to a private label. As a result, they are often cheaper anyway. Factors such as sizes and qualities also play a role.
Start to veggie? EVA gives tips
1. Check what you already cook vegetarian: Many people often do not realize that they already eat vegetarian. But a pasta with pesto and vegetables or a couscous salad with falafel, for example, is also veggie.
2. Adjust small things: You can easily make many dishes vegetarian by adjusting them slightly. For example, make a chili con carne without meat. Or replace the minced meat in spaghetti bolognese with veggie minced meat.
3. Don’t Always Think About Meat Substitutes: You don’t always need meat substitutes. You can also make dishes based on legumes, vegetables or grains. And why should you only get inspiration from Belgian cuisine when the world has so much more to offer? Asian and Middle Eastern dishes are often veggie and packed with flavor.
4. Don’t be too hard on yourself: Don’t let yourself be demotivated if you are unable to eat veggie due to circumstances. Every meal again, you have a new chance to choose veggie.
5. Have a Veggie Pantry: With a few basic products at home, you can make vegetable dishes in no time. Think olive oil, vegetable stock, canned chickpeas or beans, coconut milk, vegetable cream and frozen vegetables.
6. Watch Online: You can find so many vegetarian recipes on the internet. Do you have an ingredient, but don’t know what to make with it? Be sure to check us out veggie ABC†
Read also
Belgian-Lebanese chef tastes hummus from the supermarket 10 times and gives a 2/10: “Smells like mayonnaise” (+)
How do you bake bread or pastries without flour? “You can easily make many alternatives at home”
“Cleaning is the most difficult when you have prepared meat”: how do you really clean cutting boards?
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