Demand for low-fat meat products is rising rapidly across Europe. According to Euromonitor (2024), more than 35% of European consumers prefer products labeled “low fat” or “light”, particularly among younger demographics and individuals with active lifestyles.

In Romania, this market segment is still emerging but expanding steadily. Data from the National Institute of Statistics (INS) show that sales of “light” processed meats and cold cuts have increased by 22% over the past two years, driven by growing interest in healthy eating and nutritionist recommendations.

The reduction of fat content is not merely a marketing trend but a public health necessity. According to the World Health Organization (WHO), the intake of saturated fats should not exceed 10% of total daily calories. In Romania, the current average exceeds 13%, increasing the risk of cardiovascular diseases and obesity.

Food processors are adopting modern reformulation technologies — using plant-based proteins, dietary fibers, and unsaturated fats (such as rapeseed and sunflower oil) instead of animal fats. At the same time, clear labeling and nutritional certifications are becoming essential for gaining consumer trust.

In the long term, expanding the range of low-fat meat products can help Romania align with European nutrition and public health goals. Meat products with an improved nutritional profile do not replace traditional diets — they modernize them, offering a balance between taste, safety, and health.

(Photo: Freepik)