Tasty, nutritious, premium: meat, whether white or red, is one of the most consumed food nowadays, very popular in the Mediterranean diet considered as Intangible Cultural Heritage of Humanity.

The Mediterranean diet presents remarkable nutritional values of macronutrients are present in the Mediterranean diet: in fact, depending on the type of meat, the contributions of water, saturated fats, sugars, vitamins, mineral salts and especially proteins, can vary and are essential for our energy requirement.

Energy from macronutrients

Usually our energy demand changes according to the basal metabolism, (the energy consumption of our body at rest) to what we eat (some foods require more energy to be “broken down”) to age and daily physical activity. The energy is derived from macronutrients (carbohydrates, proteins and lipids or fats) and should be distributed so as to be defined as a “balanced” nutrition.

  • 45-60% of Carbohydrates, mainly complex (such as cereal starches)
  • 10-12% protein, corresponding to 0.9g per kg of body weight;
  • 20-35% of fats with a percentage of saturated fats (most represented in almost all animal products except fish) less than 10%.
The eating habits

Over time, factors such as social changes, culinary trends, food fashion, global interconnection, the increase in tourism have generated a diversification of food supply and a proliferation of new cuisines and food specializations.

Several protein alternatives have been born in recent years: from the vegetarian offer to the vegan one up to the meat analog, new bet and frontier of the food industry.

New generation consumer becomes flexitarian (semi vegetarianism), willing to eat meat, but also curious to include in his diet protein sources such as fish or meat analog Burger, and then try new solutions based on vegetable fats and with a very high protein value as a valid alternative to meat.


The potential of the vegetable meat market and the vegan alternatives are several and concrete enough to give rise to new market trends and to generate multi-digit investments in this regard worldwide.
The “veg” philosophy is particularly widespread at a global level, for example have been established events such as ‘Meat Free Mondays’ in the United Kingdom, suspending meat consumption for a few days.

The Vegan Society claims that 93% of last year’s meat substitute sales in the UK are attributable to non-vegans.

Fratelli Pagani Spa, a trend-setter company with the aim of anticipating the main demands of the vegan market and with a philosophy of ‘meat-analogue’, has studied in recent years entire ranges and solutions’ veg high performance.
Among these we mention ad-hoc ingredients; genuine and organic flavors as well as balanced blends completely vegan. Among the plus of the offer:

  • Excellent consistency of the matrix “raw”
  • Perfect seal and texture of veg-burger both raw and cooked
  • Taste modulated according to customer requests
  • Customizable flavor
  • Natural color
  • Ingredients Allergen free

Also this year Fratelli Pagani will attend the IFFA fair in Frankfurt, whose main focus will be on meat and alternative proteins. It will be the right opportunity to present you all our news about these product categories and our countless ranges (stand B90 – 12.1 from 14th to 19th May 2022).

To learn more about these issues and find the right solutions both in terms of product quality and to better differentiate your offer, you can contact us through this contact form.

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