In France, Vegan Brands Barred from Using Terms “Steak” or “Chicken”

More brands than ever have released vegan variations of conventional meat products including beef, chicken, and even seafood. But in France, a new ban is making it more difficult to communicate what these plant-based proteins taste like. The country just passed a historic ban on using meat-associated names including “steak,” “sausage,” and others for plant-based brands. The law is supported by the French meat industry in an effort to protect the advertising property of French meat and dairy brands, but the plant-based industry views this new ban as a tremendous step backward.

Published on June 30, the new decree will officially ban the use of meat-related terms for plant-based food products this October. France will become the first country in the European Union to enact a restriction to this extent. While some terms including “burger” will still be available to vegan brands, several other brands such as “bacon” or “chicken” will be reserved exclusively for animal-based products.

"It will not be possible to use sector-specific terminology traditionally associated with meat and fish to designate products that do not belong to the animal world and which, in essence, are not comparable," the official decree states.

The ban is exclusively restrictive to French producers, meaning that retailers and foodservice providers can still purchase imported plant-based foods using these terms. This restriction is set to impede the plant-based sectors' economic development. Some companies including the famed vegan bacon startup La Vie have released statements against the new ban.

“You won’t see anything more delusional today,” CEO of La Vie Nicolas Schweitzer posted on social media. “After pushing for the reindustrialization of France, the government has just passed a decree pushing us to relocate.”

The French ban is reminiscent of a similar ban proposed for the entire European Union in 2020. The EU ban was rejected but lobbyists for the French meat and dairy industries pushed the legislation to go through within France. Climate and plant-based activists view fear that the ban will worsen the environmental damages coming from the food industry.

“When those responsible for one-fifth of all GHGs globally are allowed by governments to increase their share of emissions, pollution, land, water, and animal use, by actively making it harder for consumers to make informed and lower-carbon choices.” Vice President of ProVeg International Jasmijn de Boo said.“We need to ask our politicians some tough questions. The fossil fuel industry needs to be reformed, and so does the meat, dairy, egg, and seafood industries.”

France’s plant-based industry is rapidly growing, but companies including La Vie have announced intentions to relocate due to the ban. La Vie recently received an endorsement from vegan actress Natalie Portman, who helped the company secure a $28.3 million investment package this January. The new branding ban will cut France off from the growing plant-based protein market, which is currently expected to rise 451 percent by 2030.

Last July, the French Environmental Minister Barbara Pompili advocated against meat-heavy diets, contrary to the typical French diet. The minister claimed that promoting plant-based foods will improve the environmental and personal health of France and the world. The statement accompanied plans to cut meat from school lunch menus at least once a week, according to The Guardian.

In contrast to France’s ban, Miyoko’s Creamery won a lawsuit against the California Department of Food and Agriculture, allowing vegan brands to use “butter” and “dairy” on plant-based products. The lawsuit set the precedent protecting plant-based brands and permitting the usage of meat-related terms for the plant-based alternatives.

With support from the animal agriculture giants, the CDFA attempted to restrict animal-related terminology from plant-based packaging, but Miyoko’s sued with the help of the Animal Legal Defense Fund to argue that its products were clearly labeled “made with plants,” eradicating any consumer confusion possible. This victory will help Miyoko’s and other plant-based brands continue to cater to all Americans.

“The CDFA’s attempt to censor Miyoko’s from accurately describing its products and providing context for their use is a blatant example of agency capture,” ALDF Executive Director Stephen Wells said. “The fact that animal-milk producers fear plant-based competition does not give state agencies the authority to restrict one industry to help another.”

For more plant-based happenings, visit The Beet's News articles. 

Everyone who contemplates going plant-based has the same question: where do I get my protein? Simple answer: Vegetables! Contrary to the popular belief that you have to eat animal protein to get enough into your diet, one of the best ways to get protein is by eating vegetables. Animals provide protein because they're fed a diet of plants that are high in protein, so if you cut out the middleman -- or middle cow or middle chicken in this case -- you can get the same protein just by going direct-to-the-source.

Soybeans are a legume but they are such a great source of protein that we had to lead the veggie list with it. There is more protein in just one ounce of soybeans than a cup of sliced avocado!1 cup equalsProtein - 28.6gCalories - 298Carbs - 17.1gFiber - 10.3gCalcium - 175mg

If the pod, that peas are grown in, is split down the middle, that is an indicator they are ripe. Seeds inside the pod vary and can be green, white or yellow. 1 cup equalsProtein - 8.6gCalories - 134Carbs - 25gFiber - 8.8gCalcium - 43.2 mg

Fresh corn is a great source of energy for those who like to stay active. Protein isn't all that corn has to offer. Corn provides the body with potassium and B vitamins. 1 cup equalsProtein - 5.4gCalories - 177Carbs - 123gFiber - 4.6gCalcium - 4.9mg

Artichokes are part of the sunflower family. The fiber in artichoke hearts is great for supporting digestion. 1 cup equals Protein - 4.8g Calories - 89 Carbs - 20g Fiber - 14.4g Calcium - 35.2mg

If not properly stored, Asparagus tends to go bad quickly, To elongate freshness, put damp paper towels around the stems, or place the entire asparagus bunch in a cup of water (like flowers) to maintain freshness longer. 1 cup equals Protein - 4.4g Calories - 39.6 Carbs - 7.4g Fiber - 3.6g Calcium - 41.4mg

Brussel sprouts have more Vitamin C than an orange. If your Brussel sprouts have a rancid odor that is an indicator you overcooked them. The smell occurs because the sprouts are composed of a great amount of sulforaphane. 1 cup equals Protein - 4g Calories - 56.2 Carbs - 40g Fiber - 4g Calcium - 56.2mg

If you are trying to lose weight broccoli is a great addition to your diet because it consists of 90 water and is also high in fiber. 1 cup (chopped) equals Protein - 3.8g Calories - 54.6Carbs - 11.2g Fiber - 5.2g Calcium - 62.4mg

Mustard greens provide the body with tons of Vitamin A, Vitamin C, Vitamin K and fiber. Adding steamed mustard greens into your diet has been known to lower cholesterol and reduce inflammation. 1 cup equals Protein - 3.2 g Calories - 21 Carbs - 2.9g Fiber - 2.8g Calcium - 104mg

Avocado is commonly mistaken as a vegetable but it is technically a fruit. This fruit had to be included in our veggie list because it isn't just tasty but super nutritious. Avocados are packed with protein but they are a great source of potassium and fiber. Avocados are a great addition to any salad, sandwich and even smoothie! 1 cup equals Protein - 3.0 g Calories - 240 Carbs - 12.8 g Fiber - 10.1g Calcium - 18 mg

Onions are an unappreciated food hero since they provide 20 percent of your daily Vitamin C and deliver an abundance of antioxidants that can reduce inflammation.1 cup (chopped) equalsProtein - 2.9gCalories - 92.4Carbs - 21.3gFiber - 2.9gCalcium - 46.2mg

The entire beetroot is edible including the leaves which contain loads of vitamin A, calcium, iron and potassium. Beetroot is high in sugar but is considered one of the most nutritious veggies used in salads and soups. 1 cup equals Protein - 2.8 g Calories - 74.8 Carbs - 17g Fiber - 3.4g Calcium - 27.2mg

Oyster mushrooms are commonly seen in Chinese dishes. They grow best in a controlled environment indoors. Oyster mushrooms have so many nutrients to offer besides protein such as iron, calcium, zinc and folic acid. 1 cup (raw and sliced) equals Protein - 2.8g Calories - 37 Carbs - 5.6g Fiber - 2.0g Calcium - 2.6mg

Bok Choy is a member of the mustard family. One of the oldest cultivated vegetables in the world, Bok Choy means "white vegetable” and is a great source of vitamins A, C, B6, K, and E, magnesium, potassium, iron, manganese, and calcium. 1 cup equals Protein - 2.7 g Calories - 20.4 Carbs - 3.1g Fiber - 1.7g Calcium - 158mg

Green beans are a great source of vitamins B, C and K, and minerals such as magnesium, iron and manganese. Green beans should be cooked before eating, to destroy lectins. China is the biggest grower of green beans in the world, exporting over 15 million tons a year. 1 cup equals Protein - 1.8 g Calories - 31 Carbs - 7 g Fiber - 2.7 g Calcium - 37 mg

The most nutritious way to consume cauliflower is steamed. Don't get intimidated by orange, purple or green cauliflower. All three types have the same benefits as white cauliflower. 1 cup equals Protein - 2.2g Calories - 28.6 Carbs - 5.4g Fiber - 2.8g Calcium - 19.8mg

You can eat the entire plant, root and leaves. The turnip root is high in vitamin C and the greens are high in vitamins A, C, E, B6 and K, believed to counter inflammation. Add turnip roots to soup, or mash them. Add them to salads. 1 cup equals Protein - 1.6g Calories - 28.8 Carbs - 6.3g Fiber - 5.0g Calcium - 197mg

Alfalfa sprouts might be little but they sure are powerful. Plus they're quick and easy to grow. They are loaded with Vitamin C, Vitamin K, Iron and more. But because they have been known to carry bacteria, make sure to fully cook alfalfa sprouts if you have a fragile immune system or are pregnant. 1 cup equals Protein - 1.3 g Calories - 8 Carbs - 0.7 g Fiber - 0.6 g Calcium - 10.6 mg

Keep your tomatoes fresher for longer by storing them stem down. When exposed to sunlight the Vitamin C in a tomato will diminish. 1 cup equals Protein - 1.3g Calories - 26.8 Carbs - 5.8g Fiber - 1.8g Calcium - 14.9mg

Zucchini has an abundance of potassium, even more than a banana! The reason zucchini isn't high in calories is that it is made up of 95% water. 1 cup equals Protein - 1.2g Calories - 28.8 Carbs - 7.1g Fiber - 2.5g Calcium - 23.4 mg

Spinach is filled with Vitamin A, Vitamin E, Vitamin K, fiber and protein. The best part about spinach is you can sauté it, blend it or eat it raw! Spinach is best grown in rainy and cool weather. 1 cup equalsProtein - 0.9gCalories - 6.4Carbs - 1.0 gFiber - 0.6gCalcium - 27.7 mg