Mapping the Growth of Vegan Protein in the Arab Region: How Conscious Nutrition is Shaping the Future
Consumers in the Arab region and globally are increasingly seeking proteins from sources such as lentils, chickpeas, fava beans, peas, soybeans, rice, and hemp—not only appealing to vegans but also attracting health-conscious individuals pursuing sustainable, functional nutrition. According to the Middle East & Africa Plant-Based Protein Market Outlook, 2030, the region is blending its rich culinary heritage with modern innovations, positioning itself at the intersection of tradition and transformation.
The Protein Paradox: Tradition vs. Transformation in the Middle East — A Region Caught Between Ritual and Reform
The Middle East is experiencing a profound shift in its food identity. For generations, meat has been more than nourishment—it’s been a symbol of hospitality, religious devotion, and cultural pride. From lamb feasts during Eid to grilled kofta at family gatherings, animal protein is deeply embedded in the region’s traditions. Yet today, a new narrative is emerging—one shaped by growing concerns over climate change, public health, animal welfare, and food security. Sustainability is no longer a fringe concept; it’s a regional priority. Conscious and ethical consumption is gaining traction, especially among younger generations who are questioning long-held assumptions about food and its impact.