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

Lucía Rizzolo-Brime, Alicia Orta Ramirez, Yael Puyol Martin, Paula Jakszyn

Research output: Indexed journal article Articlepeer-review

9 Citations (Scopus)

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.

Original languageEnglish
Article number1325
Pages (from-to)1-11
Number of pages11
JournalNutrients
Volume15
Issue number6
DOIs
Publication statusPublished - 8 Mar 2023

Keywords

  • meat analogues
  • nutritional quality
  • plant-based meat alternatives
  • protein alternatives
  • sustainability

Fingerprint

Dive into the research topics of 'Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets'. Together they form a unique fingerprint.

Cite this