Foods for Plant-Based Diets: Challenges and Innovations

Abstract

Plant-based diets have become popular as a means of reducing the environmental footprint of the diet and promoting human health and animal welfare. Although the percentages of vegetarians and vegans are low compared to omnivores, their numbers have increased significantly in the last years. The use of non-animal food products other than meat alternatives is also increasing and this tendency constitutes an opportunity for the food industry. In this review, we present that plant-based meat and milk alternatives are consolidated but that there is a niche for egg, seafood alternatives, and new products which may not resemble any traditional animal food. However, not all animal food substitutes are sustainable and some of them are even ultra-processed. In addition, there are concerns on safety and labeling, and consumers demand clear information and regulation. The challenges in this field are connected with food design and technology, sensory science, nutrition, and dietetics. Moreover, adequate selection and combination of foods is important in order to achieve consumer acceptance while preventing nutritional deficiencies in those who choose this type of diet.

Veggie burgers in the EU market: a nutritional challenge?

“…The nutritional labeling might be a way for consumers to compare veggie and animal-based products, and decide the best option. Apart from the ethical factors, the consumer perception is often that vegan products are more nutritional and healthier than their traditional counterparts [29][30][31].…”

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

“…In fact, it was only recently (2016–2017) that researchers from the Department of Nutrition at the Chan School of Public Health at Harvard University published the first studies that demonstrated the divergent effects of healthy and unhealthy plant-based diets on cardiovascular disease and type 2 diabetes risk in adults [ 161 , 162 ], highlighting that plant-based diets are only as healthy as the quality of the foods consumed as part of them. Nonetheless, even these recent “deep dives” into the science of plant-based nutrition have neglected the fact that PBMA products are being consumed daily by millions of people around the world, and that the avoidance of animal-based foods appears to be paired with the introduction of larger amounts of ultra-processed foods containing high levels of calories, refined starches, and unhealthy types of fat, in addition to low fibre and micronutrient levels [ 20 , 27 , 28 ]. According to the NOVA food classification by Monteiro et al [ 24 ], ultra-processed foods (UPFs) are made to be hyper-palatable and attractive, and to have a long shelf-life for the consumer’s convenience [ 24 ].…”

“…Secondly, certain meat substitutes may be classed as ultra-processed [ 24 ] because of their high fat or sodium content, or on the basis of a long list of what consumers consider “unnecessary ingredients”, i.e., preservatives, sweeteners, etc. [ 25 , 26 , 27 ].…”

Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

“…To differentiate from other substitute products, therefore, organic vegan food should be minimally processed and contain no additives. Serving consumers' demand for less processed foods is also advantageous for environmental and health reasons, as a high proportion of highly processed foods could reduce the environmental value and health benefits of the vegan diet [99][100][101].…”