Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health

Abstract

BACKGROUND: High amounts of meat consumption cause cardiometabolic diseases and higher mortality rates. Animal farming creates the highest amounts of methane emissions as a result of manure. Therefore, plant-based meat analogues are popular among flexitarian, vegetarian and vegan consumers. Similar to other meat substitutes, plant-based pork products are attractive both for manufacturers and consumers who are looking for healthy and environmentally friendly food solutions.RESULTS: In the present study, soy protein and seitan protein-based bacon food products were evaluated by life cycle assessment (LCA) for global warming, terrestrial acidification, terrestrial toxicity, water consumption, freshwater eutrophication and human carcinogenic toxicity. Moreover, the nutritional characteristics of plant-based bacon products were compared with each other, and seitan protein-based bacon demonstrated more elevated amounts of protein content than pork bacon. According to LCA, the present study has demonstrated the heating of plant-based bacon products with induction, ceramic and electric stoves before consumption. The packaging and packaging materials of plant-based bacon products showed lower environmental impacts compared to the high-risk factors such as petroleum production and diesel combustion. CONCLUSION: Soy protein and seitan-based bacon alternatives were low in fat content, and seitan protein-based bacon provides more protein content than original bacon. Moreover, the highest risks of environmental and human health effects of bacon substitutes have not come from individual activities and/or food production, but from side industries that cause the highest amounts of environmental issues crucial for food production and transportation.

An nLCA approach to support consumer meal decisions: a New Zealand case study of toppings on toast

“…For example, iron is present in food as heme and non-heme iron; however, heme iron is only found in animal-based foods and is more bioavailable than non-heme iron. Similarly, zinc and calcium are generally less bioavailable from plant-based compared to animal-derived foods due to the presence of antinutrients like phytates and oxalates in plants (although the concentrations of these will vary with each food) (Maares and Haase, 2020;Melse-Boonstra, 2020;Shkembi and Huppertz, 2022;Yusuf, 2023). Thus, bioavailability of nutrients is an important consideration for future studies as micronutrient inadequacy (and consequent deficiency) continues to be of major global concern, especially in vulnerable population groups such as women of reproductive age (Beal, 2024) or people in developing countries (Zhang et al, 2016).…”