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Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany

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 prod...

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Autores principales: Gréa, Corinna, Dittmann, Anna, Wolff, David, Werner, Romy, Turban, Christin, Roser, Silvia, Hoffmann, Ingrid, Storcksdieck genannt Bonsmann, Stefan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10535434/
https://www.ncbi.nlm.nih.gov/pubmed/37764648
http://dx.doi.org/10.3390/nu15183864
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author Gréa, Corinna
Dittmann, Anna
Wolff, David
Werner, Romy
Turban, Christin
Roser, Silvia
Hoffmann, Ingrid
Storcksdieck genannt Bonsmann, Stefan
author_facet Gréa, Corinna
Dittmann, Anna
Wolff, David
Werner, Romy
Turban, Christin
Roser, Silvia
Hoffmann, Ingrid
Storcksdieck genannt Bonsmann, Stefan
author_sort Gréa, Corinna
collection PubMed
description 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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spelling pubmed-105354342023-09-29 Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany Gréa, Corinna Dittmann, Anna Wolff, David Werner, Romy Turban, Christin Roser, Silvia Hoffmann, Ingrid Storcksdieck genannt Bonsmann, Stefan Nutrients Article 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. MDPI 2023-09-05 /pmc/articles/PMC10535434/ /pubmed/37764648 http://dx.doi.org/10.3390/nu15183864 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gréa, Corinna
Dittmann, Anna
Wolff, David
Werner, Romy
Turban, Christin
Roser, Silvia
Hoffmann, Ingrid
Storcksdieck genannt Bonsmann, Stefan
Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title_full Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title_fullStr Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title_full_unstemmed Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title_short Comparison of the Declared Nutrient Content of Plant-Based Meat Substitutes and Corresponding Meat Products and Sausages in Germany
title_sort comparison of the declared nutrient content of plant-based meat substitutes and corresponding meat products and sausages in germany
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10535434/
https://www.ncbi.nlm.nih.gov/pubmed/37764648
http://dx.doi.org/10.3390/nu15183864
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