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

• Published in: Nutrients Vol. 15; no. 12; p. 2807
• Main Authors: Costa-Catala, Judit, Toro-Funes, Natalia, Comas-Basté, Oriol, Hernández-Macias, Salvador, Sánchez-Pérez, Sònia, Latorre-Moratalla, M Luz, Veciana-Nogués, M Teresa, Castell-Garralda, Victòria, Vidal-Carou, M Carmen
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 19.06.2023; MDPI
• Subjects: Animal welfare; Animals; Beans; Carbohydrates; Cereals; Comparative analysis; Consumers; Descriptive labeling; Diet, Vegan; food labeling; Humans; Ingredients; Labeling; Legumes; Meat; Meat Products; Meatballs; Mimosaceae; Nutrient content; nutrient profile; Nutrients; Nutrition assessment; nutrition labeling; Nutrition research; Nutritive Value; Plant-based foods; plant-based meat analogues; plant-based protein; Product introduction; Proteins; Sausages; Soy products; Soybeans; Statistical analysis; Substitutes; Surveys; Trends; Veganism; Vegetarian diet; Vegetarianism; Vegetarians; Spain; United States > US; Europe; ingredients; nutrient profile; plant-based protein; food labeling; nutrition labeling; plant-based meat analogues
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu15122807

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 ( = 100) and the corresponding conventional meat products ( = 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.