Plant-based “meat”: vegetarian products will no longer be able to use the butcher lexicon

Steak, escalope, ham, fillet, steak… a new decree published on Tuesday February 27 by the government specifies the list of names reserved for animal products – and therefore prohibited for products based on vegetable proteins

Plant-based “meat”: vegetarian products will no longer be able to use the butcher lexicon

Steak, escalope, ham, fillet, steak… a new decree published on Tuesday February 27 by the government specifies the list of names reserved for animal products – and therefore prohibited for products based on vegetable proteins.

The text was a long-standing demand from stakeholders in the animal sector, who believe that terms like “plant-based ham”, “vegan sausage” or “vegetarian bacon” can create confusion among consumers. The government published a first decree in June 2022, but the latter was suspended in summary proceedings by the Council of State.

The new text details in particular, in two lists, the terms reserved for products of animal origin or containing very little vegetable protein. Among the “terms whose use is prohibited for the designation of foodstuffs containing vegetable proteins” are: filet, sirloin, rump steak, escalope, steak, ham, flank or chuck.

Terms “referring to the names of species and groups of animal species, to animal morphology or anatomy” are also prohibited when marketing or promoting a product containing plant proteins. Certain terms may be used for foodstuffs “of animal origin that may contain vegetable proteins”, provided that a maximum proportion – as a percentage – of plants is respected.

One year to sell off stocks

These are products in which plant ingredients “do not replace foodstuffs of animal origin, but are added in addition to the latter as part of these assemblies”. There are names such as andouille, bacon, chorizo, cordon-bleu, ham, bacon, pastrami, pâté or even terrines, rosette and sausage (to cook, fry, grill, Lorraine, Toulouse, Alsace, Lyon…).

The maximum vegetable protein content ranges from 0.1% for liquid whole egg to 6% for a paupiette or 5% for a sausage. A merguez can contain up to 2% vegetable proteins. The use of terms from the animal kingdom for aromas also remains authorized.

“Products legally manufactured or marketed in another member state of the European Union or in a third country” remain authorized, specifies the government in the text, which comes into force three months after its publication. The decree provides for maximum fines of 1,500 euros for an individual and 7,500 euros for a company as well as a one-year transition period to sell off existing stocks.