Plant‑based protein in Europe is moving from novelty to performance food. Between 2025 and 2030, brands will pair better formulation science protein functionality, lipid systems, flavor masking with compliance‑by‑design that meets EU and French standards. We model Europe’s plant‑based protein market rising from ~US$9.1B (2025) to ~US$17.0B (2030). France is set to be a growth engine thanks to premium retail, gastronomy influence, and active alt‑protein clusters. Formulation hurdles are narrowing: heat‑stable gels, improved emulsification, off‑note reduction, and fiber matrices for bite. Ingredient portfolios diversify across pea, fava, chickpea, mycoprotein, algae, canola, and precision‑fermented components. Commercial success depends on compressing R&D cycles, lowering cost per kg, lifting sensory parity, and expanding clean‑label compliance (short lists, recognizable inputs). Regulatory readiness spans novel food assessments, additive approvals, allergen labeling, and claims substantiation tied to evidence repositories and traceable supply.