The rise of plant proteins

With diet-related health concerns on the rise, it’s worth reflecting on what we eat, what we limit, and how active we are. In the GCC, 32 per cent of the population suffers from heart disease, and 40 per cent are overweight. Much of this is linked to the overconsumption of red and white meat, which are high in calories, fat, cholesterol, and trans fats.

Most GCC residents consume meat two to three times a day, far exceeding the World Health Organisation’s recommendation of just one-third that amount.

But since not everyone enjoys vegetarian meals, how can we cut down on meat while still enjoying the taste and protein — without the health risks?

A 2024 Harvard University study, recently published in National Geographic, found that plant-based proteins are significantly healthier than animal proteins. They’re free of cholesterol and trans fats, and rich in both protein and fibre — an essential nutrient missing from meat and one many in the region are deficient in.

Plant proteins are also lower in calories due to reduced fat content and don’t contain hormones or antibiotics.

As awareness grows, plant-based meats are gaining popularity. New brands are innovating with cleaner, more natural ingredient lists and improved flavours.

Brands like Nadura, made in the UAE by FSL, offer natural plant proteins that are less processed than breads, pastas, or meats, and free from soy, gluten, preservatives, and artificial ingredients.

You can try Nadura plant proteins at various restaurants and hotels in Dubai or have them delivered to your home via www.nadurafoods.com/find-us. Several imported brands are also available in the UAE