Who we are

The GEPV, an active association

In 1975, a circular recognizing the food character of the vegetable protein materials (MPV) and authorizing their use by food-processing agro food is published. Further to this publication, the GEPV (Group of Study and Promotion of Vegetable Proteins) is created in 1976. With the support of the interprofession of oleaginous and protein plants (Terres Univia*), the GEPV accompanies the development of vegetable proteins by participating actively in a better knowledge of these products.
It develops and gives to the general public and the professionals of the food-processing industry of the informative, technical and educational tools :

  • A newsletter, the GEPV Positions Letter, for professionals and available on the website
  • A « Bilan de référencement France » carried out every two years, which studies the referrencing of Protein Products in food products available in the distribution channels
  • Technical studies on the properties of vegetable proteins (composition, nutrifunctionality, etc.) and their consumer perception
  • teaching kit for agro-food schools and professionals
  • Various publications (scientific articles, conference proceedings, etc.).

The word of the President

The word of the President
« For more than 40 years, the GEPV (Group for the Study and Promotion of Vegetable Proteins) has been working to promote the use of plant proteins in human nutrition. Every years we find that consumer knowledge of plant proteins is improving, but it is still partial. Our association promotes vegetable proteins extracted from grains of cereals and oleoprotein crops (soybean, wheat, peas, beans, lupin, etc.). The food industry uses them as an ingredient in their recipes and we measure everey two years penetration rates, the knowledge and expectations of consumers through our investigations : consumer barometer and the « bilan de référencement. »

Marie-Laure EMPINET
President of GEPV