Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities

Nutrients, Journal Year: 2023, Volume and Issue: 15(2), P. 452 - 452

Published: Jan. 15, 2023

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels essential to alleviating detrimental impacts of food system on planet and improving human health animal welfare. The reduction in average intake may be reached via many possible ways, one possibility being increased alternatives (PBMAs). For this reason, recent years, hundreds products have been launched market sensory attributes (i.e., taste, texture, appearance, smell) similar their counterparts; however, these often long list ingredients nutritional values are very different from meat. present review aims highlight main opportunities challenges related production PBMAs through an interdisciplinary approach. Aspects technology, profiles, potential environment, current consumer acceptance discussed. Focusing literature topic, will also research gaps should considered future, possibly collaboration stakeholders can support sustainable diets.

Language: Английский

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The Nutritional Quality of Plant-Based Foods

Sustainability, Journal Year: 2023, Volume and Issue: 15(4), P. 3324 - 3324

Published: Feb. 11, 2023

There is growing interest in the adoption of a more sustainable diet, and this has led to development plant-derived alternative products that are used as substitute for animal origin. This promising way improve sustainability agricultural food industry; however, there increasing concerns regarding nutritional profile plant-based products, with emerging evidence many not nutritionally equivalent conventional products. In study, we provide narrative review focusing on quality First, summarize available literature examining consumers’ healthcare professionals’ perceived healthfulness foods. Then, compare composition (macro- micronutrients) alternatives their counterparts. Moreover, outline potential impact these differences overall diet summary digestibility bioavailability nutrients from plant sources. We highlight role product innovations processing support priorities comprehensive research nutrient density sustained effect modern diets long-term health.

Language: Английский

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Advances in Understanding the Interplay between Dietary Practices, Body Composition, and Sports Performance in Athletes

Nutrients, Journal Year: 2024, Volume and Issue: 16(4), P. 571 - 571

Published: Feb. 19, 2024

The dietary practices of athletes play a crucial role in shaping their body composition, influencing sports performance, training adaptations, and overall health. However, despite the widely acknowledged significance intake athletic success, there exists gap our understanding intricate relationships between nutrition, performance. Furthermore, emerging evidence suggests that many fail to adopt optimal nutritional practices, which can impede potential achievements. In response, this Special Issue seeks gather research papers delve into athletes’ impacts on composition Additionally, studies focusing interventions aimed at optimizing habits are encouraged. This paper outlines key aspects points will be developed ensuing articles Issue.

Language: Английский

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Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden

Nature Communications, Journal Year: 2024, Volume and Issue: 15(1)

Published: Feb. 1, 2024

Plant-based alternatives (PBAs) are increasingly becoming part of diets. Here, we investigate the environmental, nutritional, and economic implications replacing animal-source foods (ASFs) with PBAs or whole (WFs) in Swedish diet. Utilising two functional units (mass energy), model vegan, vegetarian, flexitarian scenarios, each based on WFs. Our results demonstrate that PBA-rich diets substantially reduce greenhouse gas emissions (30-52%), land use (20-45%), freshwater (14-27%), vegan diet showing highest reduction potential. We observe comparable environmental benefits when ASFs replaced WFs, underscoring need to ASF consumption. PBA scenarios meet most Nordic Nutrition Recommendations, except for vitamin B12, D selenium, while enhancing iron, magnesium, folate, fibre supply decreasing saturated fat. Daily food expenditure slightly increases (3-5%) decreases WF (4-17%), being 10-20% more expensive than Here show, can impact current meeting nutritional recommendations, but expenditure. recommend prioritising diversifying WFs healthier accommodate diverse consumer preferences during dietary transitions.

Language: Английский

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Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market

Nutrients, Journal Year: 2022, Volume and Issue: 14(19), P. 3903 - 3903

Published: Sept. 21, 2022

Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed meat substitutes are currently unknown, and there knowledge gaps in their nutritional composition quality. Samples available were bought two convenience stores city Gothenburg, Sweden, included study. Meat (n = 44) analyzed for contents dietary fiber, fat, iron, zinc, phytate, salt, total phenolics protein, as well amino acid fatty composition. Bioavailability iron zinc was estimated based on phytate:mineral molar ratio. We found large variations substitutes. Amino profiles seemed be affected by processing methods. Mycoprotein products rich with median content 6.7 mg/100 g, had very low which suggests mycoprotein good source zinc. Degradability fungal cell walls might, however, pose potential aggravating factor. None could regarded due high phytate (9 1151 g) and/or (0.4 4.7 g). Phytate:iron ratios >2.1 g ranged from 2.5 45. Tempeh stood out protein (24 an (2 close level nutrition claim. Producers this study appear use claims regarding that not line European regulations, since form body. do contribute absorbed relevant manner. Individuals following mainly have meet needs through other sources. Salt saturated fat certain products, while more recommendations. Further investigation health effects extraction extrusion needed. conclude implemented product development

Language: Английский

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Novel plant-based meat alternatives: future opportunities and health considerations

Proceedings of The Nutrition Society, Journal Year: 2023, Volume and Issue: 82(3), P. 370 - 385

Published: Jan. 6, 2023

Present food systems threaten population and environmental health. Evidence suggests reduced meat increased plant-based consumption would align with climate change health promotion priorities. Accelerating this transition requires greater understanding of determinants choice. A thriving industry has emerged to meet consumer demand support dietary shift towards eating. ‘Traditional’ diets are low-energy density, nutrient dense, low in saturated fat purportedly associated benefits. However, fast-paced contemporary lifestyles continue fuel growing for meat-mimicking convenience foods which typically ultra-processed. Processing can improve product safety palatability enable fortification enrichment. deleterious consequences have been ultra-processing, though there is a paucity equivocal evidence regarding the value novel alternatives (PBMAs) their capacity replicate nutritional profile meat-equivalents. Thus, despite halo often eating, strong rationale literacy PBMAs. Understanding impact extensive processing on effects may help justify use innovative methods designed maintain benefits particular ingredients. Furthering knowledge PBMAs will increase awareness thus informed Finally, factors influencing engagement target subgroups such products facilitate production desirable, healthier Such evidence-based manufacturing practice potential positively influence future individual planetary

Language: Английский

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Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets

Nutrients, Journal Year: 2023, Volume and Issue: 15(6), P. 1325 - 1325

Published: March 8, 2023

Since the classification of processed meat as carcinogenic by International Agency for Research on Cancer (IARC) in 2015, an increase consumption plant-based alternatives (PBMAs) has been observed worldwide. This occurs a context characterized concern health, animal welfare, and sustainability; however, evidence their nutritional quality is still limited. Therefore, our objective was to evaluate profile processing degree PBMAs available Spain. In 2020, products from seven Spanish supermarkets were analyzed content ingredients. Of 148 products, majority low sugars but moderate carbohydrates, total saturated fat, high salt. The main vegetable protein sources soy (91/148) wheat gluten (42/148). Comparatively, 43/148 contained protein, most common being egg. Overall, had long list ingredients additives, they classified ultra-processed foods (UPFs) according NOVA system. study shows that have variable composition within between categories. Further research needed determine if replacing with these UPFs could be good alternative towards healthier more sustainable dietary patterns.

Language: Английский

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Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach

Foods, Journal Year: 2023, Volume and Issue: 12(3), P. 448 - 448

Published: Jan. 18, 2023

Given the high cost of production animal-based meats and increase in number adepts meatless diets, need for plant-based meat substitutes is growing. In this prosperously growing market, there a lack knowledge about nutritional value these their ingredients. This study aims to review composition ingredients commercialized worldwide. An integrative was performed with systematic literature search PubMed, EMBASE, Scopus, Science Direct, Web Science, 11 studies were selected compose sample review. Data on substitutes’ from different categories collected analyzed. The results showed that commonly present lower energy values higher amounts carbohydrates dietary fiber. Protein varied according substitute category, some showing concentration than others, more specifically bovine meat. Higher found Pieces category Seafood substitutes. Unlike animal meat, vegan has proportion protein most samples, except chicken Meat presented similar total saturated fat content compared counterparts. “Various” “Pieces”. Ingredients such as soy, pea, wheat primary sources substitutes, vegetable oils source. Methylcellulose, various gums, flavorings used food additives. general, concentrations sodium, possibly collaborating an excessive sodium intake, highlighting developing sodium-reduced or sodium-free alternatives. Most included samples did not describe iron, zinc, vitamin B12. Further are needed develop better composition, fulfilling equivalent

Language: Английский

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Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Nutrients, Journal Year: 2023, Volume and Issue: 15(12), P. 2807 - 2807

Published: June 19, 2023

Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare the environment. This has resulted growing market plant-based substitutes of meat products. However, available data on nutritional value such analogues Mediterranean countries still limited. In this study, labelling information four categories (n = 100) corresponding conventional products 48) Spanish was surveyed compared. The nutrient content varied significantly, due to wide range ingredients used their formulation. Some these were found have low protein content, which others enhanced addition cereals legumes. Compared products, contained lower levels total fat as well saturated fat, ranged from 30% burgers less than 15% meatballs, sausages, nuggets; contrast, they higher amounts fiber complex carbohydrates. Overall, cannot be considered nutritionally equivalent high variability other nutrients.

Language: Английский

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Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints

Food Research International, Journal Year: 2023, Volume and Issue: 169, P. 112857 - 112857

Published: April 19, 2023

Plant-Based Alternative Products (PBAPs) to meat and dairy are increasingly available. Their relative nutritional quality in comparison animal-based homologs is poorly documented.To characterize evaluate the plant-based alternatives available on market Spain animal products terms of their composition profile, degree processing.Nutritional information for PBAPs were obtained from Spanish 'Veggie base', branded food database. Five categories (cheese, products, eggs, meat, fish, n = 922) compared processed (n unprocessed 381) homologs, using modified version Food Standard Agency Nutrient Profiling System (FSAm-NPS score) NOVA classification criteria.Compared or food, contain significantly higher sugar, salt, fiber. seafood, lower protein saturated fatty acids. Overall, 68% PBAPs, 43% 75% animal-homologs had Nutri-Score ratings A B (most healthy). About 17% 35% 13% D E (least Dairy, FSAm-NPS scores healthy), while cheese scored healthy) than homologs. Unprocessed fish healthier similar based criteria. Approximately 37% 72% ultra-processed (NOVA group 4). Within group, varied widely.Most better nutrient profile However, cheese, meats poorer more processed. Given high processing variable require a multi-dimensional evaluation health impact.

Language: Английский

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