Protein consumption in Europe is undergoing a structural shift driven by demographic evolution, urbanisation and lifestyle changes. FAO data for 2010–2023 shows a steady increase in total per-capita protein consumption across EU Member States, but the balance between animal and plant sources is gradually changing. According to Eurostat, in 2023, animal proteins still accounted for approximately 57% of total intake, although medium-term trends indicate a slight decline, linked to consumer interest in more balanced nutritional profiles.

Poultry meat remains the main contributor to animal protein intake, with average European consumption exceeding 25 kg per capita annually. FAO reports an 18% increase over the past decade, largely due to lower cost, reduced environmental footprint and rapid alignment with EU food safety standards. In contrast, red meat consumption is declining among younger urban populations. The 2024 Eurobarometer indicates that 42% of respondents under 35 are actively reducing intake for health-related reasons.

In the dairy sector, EFSA confirms that fermented products such as yoghurt, kefir and cultured milk are experiencing stable growth, being perceived as accessible protein sources with proven functional benefits. Annual per-capita consumption in the EU exceeds 36 kg, and demand for high-protein dairy continues to rise in urban middle-income segments.

The trend toward diversifying protein sources is increasingly visible. Plant-based products are slowly but consistently expanding, now representing around 18% of total protein intake at EU level. OECD notes that this growth is mainly driven by flexitarian dietary patterns rather than a shift away from animal products entirely. At the same time, traditional high-nutritional-value foods – lean meat, fermented dairy and eggs – maintain their central role in European diets.

For the food industry, changing consumption patterns require portfolio adjustments, reformulation and increased investment in products with clearly communicated protein profiles. European retailers increasingly demand clear labelling, comparable nutritional information and evidence-based arguments. In 2025, competitiveness will depend on the ability of producers to integrate these trends and deliver products aligned with the expectations of consumers who are more attentive than ever to composition and origin.

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