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Marchese LE, McNaughton SA, Hendrie GA, van der Pols JC, Tran NR, Lanham A, Dickinson KM, Livingstone KM. Modeling the Impact of Substituting Meat and Dairy Products with Plant-Based Alternatives on Nutrient Adequacy and Diet Quality. J Nutr 2024; 154:2411-2421. [PMID: 38830473 DOI: 10.1016/j.tjnut.2024.05.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 05/15/2024] [Accepted: 05/30/2024] [Indexed: 06/05/2024] Open
Abstract
BACKGROUND Novel plant-based meat and dairy alternatives are designed to mimic and replace animal-sourced products, yet their nutritional composition differs from traditional alternatives such as legumes and beans. The nutritional impacts of switching from animal-sourced to traditional or novel plant-based alternatives remains unclear. OBJECTIVES This study aimed to model the impact of partial and complete substitution of animal-sourced meat and dairy products with traditional or novel plant-based alternatives on diet quality and nutrient adequacy in a nationally representative sample of Australian adults. METHODS Dietary data (1 24-h recall) from the Australian Health Survey 2011-2013 (n = 9115; ≥19 y) were analyzed. Four models simulated partial or complete substitution of animal-sourced meat and dairy with traditional or novel plant-based alternatives. Diet quality was assessed using the Dietary Guideline Index (DGI), and nutrient adequacy was determined using age- and sex-specific nutrient reference values. Modeled diets were compared to a baseline diet using survey-weighted paired t tests. RESULTS DGI scores improved by 0.3% to 6.0% for all models across all sex and age groups compared to baseline. Improvements in diet quality were greatest for the complete substitution to traditional alternatives (5.1% average increase in DGI). Overall, inclusion of plant-based alternatives (complete or partial) decreased saturated fat and increased dietary fiber. Long-chain n-3 polyunsaturated fatty acids decreased to below adequate intakes for all complete substitution models. Substitution with traditional alternatives decreased sodium and increased calcium, whereas substitution with novel alternatives increased sodium and decreased calcium. CONCLUSIONS All models using traditional alternatives, and the partial substitution using novel alternatives, showed small but statistically significant improvements in diet quality. Nutrient adequacy varied between models, with nutrients including saturated fat, sodium, calcium, and long-chain fatty acids implicated. Findings highlight the importance of informed choices when switching to traditional or novel plant-based alternatives to prevent suboptimal dietary intake.
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Affiliation(s)
- Laura E Marchese
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia.
| | - Sarah A McNaughton
- School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia; Health and Well-Being Centre for Research Innovation, School of Human Movement and Nutrition Sciences, University of Queensland, St Lucia, Australia
| | | | - Jolieke C van der Pols
- Faculty of Health, School of Exercise and Nutrition Sciences, Queensland University of Technology, Kelvin Grove, Australia
| | - Nancy Rivers Tran
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
| | - Adeline Lanham
- Faculty of Health, School of Exercise and Nutrition Sciences, Queensland University of Technology, Kelvin Grove, Australia
| | - Kacie M Dickinson
- Caring Futures Institute, College of Nursing and Health Sciences, Flinders University, Adelaide, Australia
| | - Katherine M Livingstone
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Australia
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2
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Zhang L, Langlois E, Williams K, Tejera N, Omieljaniuk M, Finglas P, Traka MH. A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK. Food Chem 2024; 448:139059. [PMID: 38531295 DOI: 10.1016/j.foodchem.2024.139059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 03/28/2024]
Abstract
Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS. PB products consistently exhibited significantly higher fibre content across all food groups. Protein was significantly higher in AB products from all food groups except beef and ready meals. PB products were more likely to have higher Nutri-Scores compared to AB counterparts, albeit with greater score variability within each food group. Nutrient fortifications were primarily focused on dairy and ready meals; the most supplemented nutrient was vitamin B12 (found in 15% of all products). A higher proportion of EAAs in relation to total protein content was observed in all beef products.
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Affiliation(s)
- Liangzi Zhang
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Ellie Langlois
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Katie Williams
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Noemi Tejera
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maja Omieljaniuk
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom
| | - Paul Finglas
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
| | - Maria H Traka
- Food and Nutrition National Bioscience Research Infrastructure, Quadram Institute Bioscience, Norwich Research Park, Rosalind Franklin Rd, Norwich NR4 7UQ, United Kingdom.
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3
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Xie Y, Cai L, Zhou G, Li C. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Food Res Int 2024; 187:114460. [PMID: 38763688 DOI: 10.1016/j.foodres.2024.114460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
In order to fully understand the nutritional heterogeneity of plant-based meat analogues and real meat, this review summarized their similarities and differences in terms of ingredients, nutrient contents, bioavailability and health impacts. Plant-based meat analogues have some similarities to real meat. However, plant-based meat analogues are lower in protein, cholesterol and VB12 but higher in dietary fiber, carbohydrates, sugar, salt and various food additives than real meat. Moreover, some nutrients in plant-based meat analogues, such as protein and iron, are less bioavailable. There is insufficient evidence that plant-based meat analogues are healthier, which may be related to the specific attributes of these products such as formulation and degree of processing. As things stand, it is necessary to provide comprehensive nutrition information on plant-based meat products so that consumers can make informed choices based on their nutritional needs.
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Affiliation(s)
- Yunting Xie
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Linlin Cai
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MARA; Jiangsu Innovative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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4
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Locatelli NT, Chen GFN, Batista MF, Furlan JM, Wagner R, Bandoni DH, de Rosso VV. Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile. Curr Res Food Sci 2024; 9:100796. [PMID: 39021609 PMCID: PMC467084 DOI: 10.1016/j.crfs.2024.100796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/10/2024] [Accepted: 06/17/2024] [Indexed: 07/20/2024] Open
Abstract
Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used: three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.
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Affiliation(s)
- Nathalia Tarossi Locatelli
- Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil
- Graduate Program in Nutrition, Federal University of São Paulo (UNIFESP), São Paulo, Brazil
| | - Grace Fen Ning Chen
- Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil
| | - Mariana Frazão Batista
- Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil
- Graduate Program in Nutrition, Federal University of São Paulo (UNIFESP), São Paulo, Brazil
| | | | - Roger Wagner
- Department of Technology and Food Science, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul, Brazil
| | - Daniel Henrique Bandoni
- Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil
| | - Veridiana Vera de Rosso
- Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil
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5
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Maganinho M, Almeida C, Padrão P. Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing. Foods 2024; 13:1752. [PMID: 38890980 PMCID: PMC11171564 DOI: 10.3390/foods13111752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products (n = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.
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Affiliation(s)
- Marta Maganinho
- Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
| | - Carla Almeida
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
| | - Patrícia Padrão
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4150-180 Porto, Portugal
- EPIUnit—Instituto de Saúde Pública, Universidade do Porto, 4050-600 Porto, Portugal
- Laboratório para a Investigação Integrativa e Translacional em Saúde Populacional (ITR), 4050-600 Porto, Portugal
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6
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Hanley L, Dobson S, Marangoni AG. Legume milk-based yogurt mimetics structured using glucono-δ-lactone. Food Res Int 2024; 184:114259. [PMID: 38609239 DOI: 10.1016/j.foodres.2024.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.
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Affiliation(s)
- Laura Hanley
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Alejandro G Marangoni
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
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7
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El Sadig R, Wu J. Are novel plant-based meat alternatives the healthier choice? Food Res Int 2024; 183:114184. [PMID: 38760126 DOI: 10.1016/j.foodres.2024.114184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/24/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
The global market for plant-based meat alternatives (PBMAs) is expanding quickly. In this narrative review, analysis of the most recent scientific literature was achieved to understand the nutritional profile, health implications, and the challenges faced by PBMAs. On the positive side, most PBMAs are good sources of dietary fiber, contain phytochemicals, have comparable levels of iron, and are lower in calories, saturated fat, and cholesterol than meat. However, PBMAs frequently contain anti-nutrients, have less protein, iron, and vitamin B12, are lower in protein quality, and also have higher amounts of sodium. Substituting PBMAs for meats may cause iron, vitamin B12, and less likely protein deficiency for these vulnerable population such as women, older adults, and individuals with disorders. PBMAs fall into the category of ultra-processed foods, indicating a need to develop minimally processed, clean-label products. Replacing red meat with healthy plant-based foods is associated with lower risks of cardiovascular diseases, type 2 diabetes, and total mortality. There is a lack of robust, long-term evidence on the role of PBMAs consumption in health. As the nutrient contents of PBMAs can vary, consumers must read nutrition facts labels and ingredient lists to select a product that best fits their nutritional and health objectives.
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Affiliation(s)
- Rowan El Sadig
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada.
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8
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Moshtaghian H, Hallström E, Bianchi M, Bryngelsson S. Nutritional profile of plant-based dairy alternatives in the Swedish market. Curr Res Food Sci 2024; 8:100712. [PMID: 38623274 PMCID: PMC11016899 DOI: 10.1016/j.crfs.2024.100712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/21/2024] [Accepted: 03/05/2024] [Indexed: 04/17/2024] Open
Abstract
The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers' websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.
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Affiliation(s)
- Hanieh Moshtaghian
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden
| | - Elinor Hallström
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Lund, Sweden
| | - Marta Bianchi
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden
| | - Susanne Bryngelsson
- Department of Agriculture and Food, Research Institutes of Sweden (RISE), Lund, Sweden
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Moonaisur N, Marx‐Pienaar N, de Kock HL. Plant-based meat alternatives in South Africa: An analysis of products on supermarket shelves. Food Sci Nutr 2024; 12:627-637. [PMID: 38268893 PMCID: PMC10804093 DOI: 10.1002/fsn3.3765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
All over the world, the development of products that resemble meat but contain predominantly plant-sourced ingredients is a prime focus. Meat obtained by rearing animals is associated with a range of important issues related to the sustainability of the planet. Locally, the topic is trending and the cause of various debates among industry role players. This study aimed to explore and analyze plant-based meat alternative (PBMA) products in the South African retail market as well as review internal (nutritional content and ingredients) and external (country of origin, cost/kg, and label claims) factors of the products. This study also compared the nutritional content of PBMA and comparative meat products. Seventy-eight PBMA products were included: plant-based sausages (n = 23), burgers (n = 31), chicken-style (n = 11), mince (n = 8), and an "other" (n = 5) category providing for a variety of product lines. Information from product packaging (total fat, saturated fat, fiber, protein, sugar, sodium, carbohydrates, and energy density) was extracted for all PBMA (n = 78) and comparative meat product lines (n = 28). Meat products tended to be comparatively higher in saturated fat, while PBMAs were higher in carbohydrate, sugar, and dietary fiber content. Sodium content of plant-based mince was approximately five times higher than beef mince. On-pack claims for PBMAs included vegetarian/vegan/plant based (80% of products), high in/source of protein (48%), containing no genetically modified organisms (GMOs; 16%), and gluten free (26%). The plant protein trend has prompted innovation in PBMAs, however, wide nutrient ranges and higher sodium levels highlight the importance of nutrition guidelines for their development to ensure healthier product offerings to consumers. The findings of this study may assist in exploration of consumers' preferences/attitudes or engagement with PBMA products, which could, in turn, guide new product development within the category. However, information about possible barriers, drivers, consumer expectations, and attitudes toward these products is also required.
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Affiliation(s)
- Nishanie Moonaisur
- Department of Consumer and Food SciencesUniversity of PretoriaPretoriaSouth Africa
| | - Nadene Marx‐Pienaar
- Department of Consumer and Food SciencesUniversity of PretoriaPretoriaSouth Africa
| | - Henrietta L. de Kock
- Department of Consumer and Food SciencesUniversity of PretoriaPretoriaSouth Africa
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10
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Metz KM, Neumann NJ, Fasshauer M. Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis. Public Health Nutr 2023; 26:2728-2737. [PMID: 37927126 PMCID: PMC10755440 DOI: 10.1017/s1368980023002458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 09/19/2023] [Accepted: 10/31/2023] [Indexed: 11/07/2023]
Abstract
OBJECTIVE To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP). DESIGN A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney U tests, respectively. SETTING Cross-sectional analysis. PARTICIPANTS 282 PBMP and 149 MBP. RESULTS The percentage of ultra-processed food (UPF) items was significantly higher in PBMP (88 %) as compared to MBP (52 %) (P < 0·0001). The proportion of UPF items was numerically higher in 15 out of 18 product categories with differences in six categories reaching statistical significance (P < 0·05). Flavour, flavour enhancer, colour, other cosmetic additives and non-culinary ingredients were significantly more prevalent in PBMP as compared to MBP (P < 0·0001). Concerning nutrient composition, median energy, total fat, saturated fat and protein content were significantly lower, whereas the amounts of carbohydrate, sugar, fibre and salt were significantly higher in PBMP (P < 0·05). CONCLUSIONS Ultra-processing markers are significantly more prevalent in PBMP as compared to MBP. Since UPF intake has been convincingly linked to metabolic and CVD, substituting MBP with PBMP might have negative net health effects.
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Affiliation(s)
- Kemja-Maria Metz
- Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany
| | - Nathalie Judith Neumann
- Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany
| | - Mathias Fasshauer
- Institute of Nutritional Science, Justus-Liebig University of Giessen, Goethestr. 55, Giessen, Hessen35390, Germany
- Center for Sustainable Food Systems, Justus-Liebig University of Giessen, Giessen, Hessen, Germany
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11
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Mariotti F. Nutritional and health benefits and risks of plant-based substitute foods. Proc Nutr Soc 2023:1-14. [PMID: 37881950 DOI: 10.1017/s0029665123004767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Plant-based substitutes (PBS) are seen as a convenient way to transition to a more plant-based diet, but their potential health benefits and nutritional concerns remain debated. Based on a review of the literature, it is concluded here that the primary risk of insufficient nutrient intake with PBS concerns iron and calcium, which are critical to the nutritional value of PBS. Other risks were identified but these would depend on the characteristics of the overall diet, as is the case for iodine in a diet containing no seafood or dairy, and vitamin B12 in a vegetarian/vegan diet. Conversely, the use of PBS is also expected to confer some benefits for long-term health because it would result in higher fibre intakes (in the case of meat PBS) and lower SFA intakes (but higher PUFA/MUFA intakes), but attention should be paid to a potential increase in sodium intake with PBS of meat products. In fact, a recurring finding in this review was that PBS is a very heterogeneous food category involving considerable variations in ingredient and nutrient composition, and whose design could be improved in order to foster nutritional and health benefits. The latter also depend on the animal food that is being replaced and are only deemed likely when PBS replace red meat. The fortification of PBS with key nutrients such as iron and calcium may constitute an actionable public health solution to further shift the balance in favour of PBS in the context of the current dietary transition in western countries.
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Affiliation(s)
- François Mariotti
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, 91120 Palaiseau, France
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12
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Gréa C, Dittmann A, Wolff D, Werner R, Turban C, Roser S, Hoffmann I, Storcksdieck Genannt Bonsmann S. Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany. Nutrients 2023; 15:3864. [PMID: 37764648 PMCID: PMC10535434 DOI: 10.3390/nu15183864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 09/01/2023] [Accepted: 09/03/2023] [Indexed: 09/29/2023] Open
Abstract
Plant-based meat substitutes (PBMS) are becoming increasingly popular due to growing concerns about health, animal welfare, and environmental issues associated with animal-based foods. The aim of this study was to compare the declared energy and nutrient contents of PBMS with corresponding meat products and sausages available on the German market. Mandatory nutrition labelling data of 424 PBMS and 1026 meat products and sausages, surveyed in 2021 and 2020, respectively, as part of the German national monitoring of packaged food were used to test for differences in energy and nutrient contents. Principal component analysis (PCA) was used to describe characteristics in the energy and nutrient contents. The comparison showed that most of the PBMS subcategories had significantly lower contents of fat and saturated fat but higher contents of carbohydrate and sugar than corresponding meat subcategories. For salt, the only striking difference was that PBMS salamis had lower salt content than meat salamis. Overall, the PCA revealed protein as a main characteristic for most PBMS categories, with the protein content being equivalent to or, in most protein-based PBMS, even higher than in the corresponding meat products. The wide nutrient content ranges within subcategories, especially for salt, reveal the need and potential for reformulation.
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Affiliation(s)
- Corinna Gréa
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Anna Dittmann
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - David Wolff
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Romy Werner
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Christin Turban
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Silvia Roser
- Presidential Office, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Ingrid Hoffmann
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Stefan Storcksdieck Genannt Bonsmann
- Department of Nutritional Behaviour, Max Rubner-Institut (MRI)-Federal Research Institute of Food and Nutrition, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
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13
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Flint M, Bowles S, Lynn A, Paxman JR. Novel plant-based meat alternatives: future opportunities and health considerations. Proc Nutr Soc 2023; 82:370-385. [PMID: 36603854 DOI: 10.1017/s0029665123000034] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Present food systems threaten population and environmental health. Evidence suggests reduced meat and increased plant-based food consumption would align with climate change and health promotion priorities. Accelerating this transition requires greater understanding of determinants of plant-based food choice. A thriving plant-based food industry has emerged to meet consumer demand and support dietary shift towards plant-based eating. 'Traditional' plant-based diets are low-energy density, nutrient dense, low in saturated fat and purportedly associated with health benefits. However, fast-paced contemporary lifestyles continue to fuel growing demand for meat-mimicking plant-based convenience foods which are typically ultra-processed. Processing can improve product safety and palatability and enable fortification and enrichment. However, deleterious health consequences have been associated with ultra-processing, though there is a paucity of equivocal evidence regarding the health value of novel plant-based meat alternatives (PBMAs) and their capacity to replicate the nutritional profile of meat-equivalents. Thus, despite the health halo often associated with plant-based eating, there is a strong rationale to improve consumer literacy of PBMAs. Understanding the impact of extensive processing on health effects may help to justify the use of innovative methods designed to maintain health benefits associated with particular foods and ingredients. Furthering knowledge regarding the nutritional value of novel PBMAs will increase consumer awareness and thus support informed choice. Finally, knowledge of factors influencing engagement of target consumer subgroups with such products may facilitate production of desirable, healthier PBMAs. Such evidence-based food manufacturing practice has the potential to positively influence future individual and planetary health.
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Affiliation(s)
- Megan Flint
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Simon Bowles
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Anthony Lynn
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Jenny R Paxman
- Food and Nutrition Subject Group, Sheffield Hallam University, Sheffield S1 1WB, UK
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14
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Costa-Catala J, Toro-Funes N, Comas-Basté O, Hernández-Macias S, Sánchez-Pérez S, Latorre-Moratalla ML, Veciana-Nogués MT, Castell-Garralda V, Vidal-Carou MC. Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues. Nutrients 2023; 15:2807. [PMID: 37375711 DOI: 10.3390/nu15122807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/29/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients.
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Affiliation(s)
- Judit Costa-Catala
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - Natalia Toro-Funes
- Facultad de Ciencias de la Salud, Universidad Internacional de Valencia (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain
| | - Oriol Comas-Basté
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - Salvador Hernández-Macias
- Departamento de Salud Pública, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Camino Ramón Padilla Sánchez 2100, Zapopan 45200, Mexico
| | - Sònia Sánchez-Pérez
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - M Luz Latorre-Moratalla
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - M Teresa Veciana-Nogués
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
| | - Victòria Castell-Garralda
- Servei de Planificació, Auditoria i Avaluació del Risc i Comunicació, Departament de Salut, Generalitat de Catalunya, C/Roc Boronat 81-95, 08005 Barcelona, Spain
| | - M Carmen Vidal-Carou
- Departament de Nutrició, Ciències de l'Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l'Alimentació, Campus de l'Alimentació de Torribera, Universitat de Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
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15
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Falkenberg C, Trexler A, Garaus C, Pöchtrager S. Meat Substitute Markets: A Comparative Analysis of Meat Analogs in Austria. Foods 2023; 12:foods12112211. [PMID: 37297456 DOI: 10.3390/foods12112211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 05/26/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
The consumption of meat substitutes has significantly grown over the last decade. To understand the extent to which plant-based meat alternatives can already substitute conventional meat in terms of price and nutritional value, detailed knowledge of current market offerings is essential. We conducted an analysis of 38 plant-based minced products and 36 plant-based sausage products in Austrian supermarkets. The data were obtained using standardized observation in Austrian supermarkets reflecting 90% of the current market, expanded further through secondary data, and analyzed the generated dataset using mean value comparison. To provide a broader perspective on the trends in these markets, we incorporate results from a comparative study conducted in Australia. Our results obtained through t-tests revealed that there is no statistically significant difference in the protein content of plant-based meat substitutes and conventional meat (at the 95% confidence interval), underscoring the potential of meat substitutes as an alternative source of protein. Offering comparable protein content but with significantly lower caloric intake (at the 1% significance level), plant-based substitutes may contribute to reducing obesity in industrialized countries. The findings also reveal that plant-based products continue to be priced significantly higher than conventional meat (at the 1% significance level). We found substantial differences in ingredients and other nutritional values of plant-based products between Austria and Australia, although the main protein sources are the same in both countries, with peas being included in 60 out of 74 and soy in 27 out of 74 Austrian products. Our article concludes with a discussion of the implications for scholars and policymakers and identifies new avenues for future research.
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Affiliation(s)
- Christof Falkenberg
- Institute of Marketing & Innovation, Department of Economics and Social Sciences, University of Natural Resources and Life Sciences, Vienna, Feistmantelstrasse 4, A-1180 Vienna, Austria
| | - Alena Trexler
- Institute of Marketing & Innovation, Department of Economics and Social Sciences, University of Natural Resources and Life Sciences, Vienna, Feistmantelstrasse 4, A-1180 Vienna, Austria
| | - Christian Garaus
- Institute of Marketing & Innovation, Department of Economics and Social Sciences, University of Natural Resources and Life Sciences, Vienna, Feistmantelstrasse 4, A-1180 Vienna, Austria
| | - Siegfried Pöchtrager
- Institute of Marketing & Innovation, Department of Economics and Social Sciences, University of Natural Resources and Life Sciences, Vienna, Feistmantelstrasse 4, A-1180 Vienna, Austria
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16
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D’Andrea AE, Kinchla AJ, Nolden AA. A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States. Front Nutr 2023; 10:1195045. [PMID: 37305091 PMCID: PMC10248066 DOI: 10.3389/fnut.2023.1195045] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 05/09/2023] [Indexed: 06/13/2023] Open
Abstract
Introduction Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021. Methods Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium). Results Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density. Discussion The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.
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17
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Rizzolo-Brime L, Orta-Ramirez A, Puyol Martin Y, Jakszyn P. Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets. Nutrients 2023; 15:nu15061325. [PMID: 36986056 PMCID: PMC10058979 DOI: 10.3390/nu15061325] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 03/30/2023] Open
Abstract
Since the classification of processed meat as carcinogenic by the International Agency for Research on Cancer (IARC) in 2015, an increase in consumption of plant-based meat alternatives (PBMAs) has been observed worldwide. This occurs in a context characterized by concern for health, animal welfare, and sustainability; however, evidence of their nutritional quality is still limited. Therefore, our objective was to evaluate the nutritional profile and processing degree of PBMAs available in Spain. In 2020, products from seven Spanish supermarkets were analyzed for their nutritional content and ingredients. Of the 148 products, the majority were low in sugars but moderate in carbohydrates, total and saturated fat, and high in salt. The main vegetable protein sources were soy (91/148) and wheat gluten (42/148). Comparatively, 43/148 contained animal protein, the most common being egg. Overall, PBMAs had a long list of ingredients and additives, and they were classified as ultra-processed foods (UPFs) according to the NOVA system. This study shows that the PBMAs available in Spanish supermarkets have a variable nutritional composition within and between categories. Further research is needed to determine if replacing meat with these UPFs could be a good alternative towards healthier and more sustainable dietary patterns.
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Affiliation(s)
- Lucía Rizzolo-Brime
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, 08908 Barcelona, Spain
| | - Alicia Orta-Ramirez
- Blanquerna School of Health Sciences, Ramon Llull University, 08025 Barcelona, Spain
| | - Yael Puyol Martin
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, 08908 Barcelona, Spain
| | - Paula Jakszyn
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, 08908 Barcelona, Spain
- Blanquerna School of Health Sciences, Ramon Llull University, 08025 Barcelona, Spain
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18
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Romão B, Botelho RBA, Torres ML, Maynard DDC, de Holanda MEM, Borges VRP, Raposo A, Zandonadi RP. Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach. Foods 2023; 12:foods12030448. [PMID: 36765980 PMCID: PMC9914738 DOI: 10.3390/foods12030448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/26/2022] [Accepted: 01/13/2023] [Indexed: 01/20/2023] Open
Abstract
Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide. An integrative review was performed with a systematic literature search in PubMed, EMBASE, Scopus, Science Direct, Web of Science, and 11 studies were selected to compose the sample of this review. Data on meat substitutes' nutritional composition and ingredients from different categories were collected and analyzed. The results showed that meat substitutes commonly present lower energy values and higher amounts of carbohydrates and dietary fiber. Protein values varied according to the meat substitute category, with some showing a higher concentration than others, more specifically in substitutes for bovine meat. Higher values were found in the Pieces category and lower in Seafood substitutes. Unlike animal meat, vegan meat has a proportion of carbohydrates higher than protein in most samples, except for chicken substitutes. Meat substitutes presented similar total and saturated fat content compared to their animal-based counterparts. Higher amounts of fat were found in the "Various" category and lower in "Pieces". Ingredients such as soy, pea, and wheat were the primary protein sources in meat substitutes, and vegetable oils were their primary fat source. Methylcellulose, various gums, and flavorings were the most used food additives. In general, meat substitutes presented high concentrations of sodium, possibly collaborating with an excessive sodium intake, highlighting the need for developing sodium-reduced or sodium-free alternatives. Most of the included samples did not describe the concentration of iron, zinc, and vitamin B12. Further studies are needed to develop meat substitutes with better nutritional composition, fulfilling the need for equivalent substitutes for animal-based meat.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, University of Brasília, Brasília 70910-900, Brazil
- Correspondence: (B.R.); (A.R.)
| | | | - Maria Luiza Torres
- Faculty of Health Sciences, University Center of Brasilia (CEUB), Brasília 70790-075, Brazil
| | | | | | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence: (B.R.); (A.R.)
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19
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Prospects for Plant-Based Meat: Current Standing, Consumer Perceptions, and Shifting Trends. Foods 2022; 11:foods11233770. [PMID: 36496577 PMCID: PMC9739557 DOI: 10.3390/foods11233770] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/14/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022] Open
Abstract
Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transition towards plant-based meat (PBM) is one of the potential solutions for environmental and health issues. To achieve this goal, it is important to understand the dietary habits and demands of consumers. This review was designed with a focus on PBM alternatives, dietary shifts during the COVID-19 pandemic, the drivers of consumers' perceptions in various countries, and the measures that can promote the shift towards PBM. The PBM market is predicted to grow with rising awareness, familiarity, and knowledge in the coming years. Companies must focus on the categories of anticipated benefits to aid consumers in making the switch to a diet higher in PBM alternatives if they want to win over the target market.
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Drewnowski A. Most Plant-Based Milk Alternatives in the USDA Branded Food Products Database Do Not Meet Proposed Nutrient Standards or Score Well on Nutrient Density Metrics. Nutrients 2022; 14:nu14224767. [PMID: 36432454 PMCID: PMC9695877 DOI: 10.3390/nu14224767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/29/2022] [Accepted: 11/04/2022] [Indexed: 11/16/2022] Open
Abstract
Plant-based milk alternatives and plant-based waters are of variable nutritional value. The present objective was to assess nutrient density of all plant-based beverages in the US Department of Agriculture Branded Food Products Database and determine whether plant-based milk alternatives met the proposed nutrient standards. Plant-based milk alternatives (n = 1042) were identified as almond, soy, coconut, cashew, other tree nut, flax/hemp, pea, and oat, quinoa, and rice products. Plant-based waters (n = 550) were coconut, aloe, tree, fruit, and plain. Machine searches of ingredient lists identified products with added sugars, salt, vitamins, and minerals. Plant-based milk alternatives were tested for compliance with previously developed nutrient standards. The Nutrient Rich Food Index (NRF5.3), two versions of Nutri-Score, and Choices International were the nutrient density metrics. Plant-based milk alternatives had mean energy density of 49 kcal/100 g, were low in protein (~1.1 g/100 g), often contained added sugars and salt, and tended to be fortified with calcium, vitamin A, vitamin D, and vitamin B12. Only 117 milk alternatives (11.2%) met nutrient standards and only 80 (7.7%) met the more stringent “best of class” standards for ≥2.8 g/100 g protein and <3.1 g/100 g added sugars. The latter were mostly soy milks. Nutri-Score grades varied depending on whether the beverages were treated as beverages or as solid foods, as is currently required. The highest NRF5.3 scores were given to soy, almond, and tree nut milk alternatives. Plant-based waters had low energy density (~23 kcal/100 g), contained added sugars (4.6 g/100 g), and some had added vitamin C. Applying nutrient standards to plant-based milk alternatives can aid new product development, promote more transparent labeling, and inform potential regulatory actions. Guidance on minimum protein content, maximum recommended amounts of fat, added sugars, and sodium, and consistent fortification patterns would be of value to regulatory agencies and to the food industry.
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Affiliation(s)
- Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, P.O. Box 353410, Seattle, WA 98195, USA
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21
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Romão B, Botelho RBA, Nakano EY, Borges VRP, de Holanda MEM, Raposo A, Han H, Gil-Marín M, Ariza-Montes A, Zandonadi RP. Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients. Front Public Health 2022; 10:964734. [PMID: 36407978 PMCID: PMC9667870 DOI: 10.3389/fpubh.2022.964734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/13/2022] [Indexed: 01/24/2023] Open
Abstract
Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, University of Brasília, Brasília, Brazil
| | | | | | | | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
| | - Miseldra Gil-Marín
- Public Policy Observatory, Universidad Autónoma de Chile, Santiago, Chile
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22
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Romão B, Botelho RBA, Nakano EY, Raposo A, Han H, Vega-Muñoz A, Ariza-Montes A, Zandonadi RP. Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil. Front Public Health 2022; 10:900598. [PMID: 35769773 PMCID: PMC9235150 DOI: 10.3389/fpubh.2022.900598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 05/06/2022] [Indexed: 01/04/2023] Open
Abstract
Proteins are essential components in human nutrition, and animal products are usually the primary sources of human ingestion. However, the number of adherents to vegetarian and vegan diets has grown significantly, highlighting the need for alternatives to replace animal proteins. Meat substitutes aim to mimic the nutritional value and sensory characteristics of meat. However, studies suggest differences in their composition. This study is the first to evaluate Brazilian meat substitutes' nutritional quality and ingredients. A quantitative cross-sectional survey was performed in three steps: (i) Sample mapping of products commercialized nationwide; (ii) Ingredients and nutritional data collection and classification; (iii) Statistical analysis. One hundred twenty-five meat substitutes were included and described. The primary protein sources were soy, gluten, and pea protein ingredients. Vegan meat substitutes presented similar energy and protein values, with few exceptions among samples, with vegan canned fish alternatives presenting less protein than their counterparts. Overall vegan products did not differ regarding sodium levels but showed high amounts to compose a lunch or dinner meal. Vegan meat substitutes showed higher carbohydrates, dietary fiber concentrations, and few differences regarding total and saturated fat. Vegan meat substitutes may contribute to the adherence and maintenance of vegan and vegetarian diets. However, future studies about the implemented ingredients are needed.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, University of Brasilia, Brasília, Brazil
| | | | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
- *Correspondence: António Raposo
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
- Heesup Han
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Groufh-Jacobsen S, Bahr Bugge A, Morseth MS, Pedersen JT, Henjum S. Dietary Habits and Self-Reported Health Measures Among Norwegian Adults Adhering to Plant-Based Diets. Front Nutr 2022; 9:813482. [PMID: 35571900 PMCID: PMC9094011 DOI: 10.3389/fnut.2022.813482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 03/31/2022] [Indexed: 11/23/2022] Open
Abstract
Background As plant-based diets is increasing, we aimed to investigate dietary habits, dietary motivation and self-reported health of Norwegian adults who adhere to different types of plant-based diets. Methods In 2020, 808 subjects (530 women and 278 men) participated in an online survey, including vegans (8%), lacto-ovo vegetarians (16%), pescatarians (23%), and flexitarians (53%). Results Half of the participants reported to consume fruits daily, three quarters consumed vegetables daily, and one quarter consumed whole grain products daily. Half of the participants reported weekly consumption of sweets and salted snacks, and 10% reported daily consumption of sugary drinks. Daily consumption of milk and dairy substitutes were reported by vegans (49%), lacto-ovo vegetarians (33%), pescatarians (32%), and flexitarians (25%). Daily consumption of meat replacement products was reported by vegans (3%), lacto-ovo vegetarians (5%), pescatarians (2%). Reported supplement use was highest among vegans (62%) and lowest among flexitarians (28%). Dietary motivations were driven by environmental (71%), health (64%), and animal welfare (49%) concerns, across all dietary groups. 75% reported their self-perceived health to be good or very good. Conclusion We found that Norwegian adults adhering to plant-based diets consumed less fruit, vegetables, and whole grain products, together with more sugar than recommended in the Norwegian dietary guidelines. The participants reported their self-perceived health to be good or very good.
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Affiliation(s)
- Synne Groufh-Jacobsen
- Department of Nutrition and Public Health, Faculty of Health and Sport Science, University of Agder, Kristiansand, Norway
| | | | - Marianne Sandsmark Morseth
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, Oslo, Norway
| | - Julia Tsuruta Pedersen
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, Oslo, Norway
| | - Sigrun Henjum
- Department of Nursing and Health Promotion, Faculty of Health Science, Oslo Metropolitan University, Oslo, Norway
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