Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Katidi, Alexandra; Xypolitaki, Konstantina; Vlassopoulos, Antonis; Kapsokefalou, Maria

doi:10.3390/nu15020401

Cited by 30 publications

(43 citation statements)

References 37 publications

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“…It needs to be elucidated in future analyses how increased ultra-processing and altered nutrient composition affect the nutritional quality of PBMP as compared to MBP. The current study supports recent evidence that plant-based diets are not necessarily healthy (39–41,46) . Besides ultra-processing and nutrient composition, further aspects of PBMP need to be assessed in future studies which include improving current production techniques, climate change and changing demographics (47,48) .…”

Section: Discussionsupporting

confidence: 91%

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

Metz,

Neumann,

Fasshauer

2023

Public Health Nutr.

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Objective:To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP).Design:A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney U tests, respectively.Setting:Cross-sectional analysis.Participants:282 PBMP and 149 MBP.Results:The percentage of ultra-processed food (UPF) items was significantly higher in PBMP (88 %) as compared to MBP (52 %) (P < 0·0001). The proportion of UPF items was numerically higher in 15 out of 18 product categories with differences in six categories reaching statistical significance (P < 0·05). Flavour, flavour enhancer, colour, other cosmetic additives and non-culinary ingredients were significantly more prevalent in PBMP as compared to MBP (P < 0·0001). Concerning nutrient composition, median energy, total fat, saturated fat and protein content were significantly lower, whereas the amounts of carbohydrate, sugar, fibre and salt were significantly higher in PBMP (P < 0·05).Conclusions:Ultra-processing markers are significantly more prevalent in PBMP as compared to MBP. Since UPF intake has been convincingly linked to metabolic and CVD, substituting MBP with PBMP might have negative net health effects.

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Section: Discussionsupporting

confidence: 91%

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

Metz,

Neumann,

Fasshauer

2023

Public Health Nutr.

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“…Some plant-based yogurt’s nutritional values were found to be significantly different from dairy yogurt’s nutritional values. Significantly different macronutrients have included energy ( 15 , 17 ), fat ( 15 , 17 ), saturated fat ( 15 , 19 ), carbohydrates ( 15 , 17 , 19 ), total sugar ( 15 , 19 ), fiber ( 15 , 18 , 19 ), protein ( 15 , 17 – 19 ), and sodium ( 15 , 18 , 19 ). Additionally, some macronutrients within the plant-based yogurt category were found to be significantly different from each other ( 16 , 19 ).…”

Section: Introductionmentioning

confidence: 99%

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

D’Andrea,

Kinchla,

Nolden

2023

Front. Nutr.

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IntroductionPlant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021.MethodsNutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts (n = 612) were included in this study: full-fat dairy (n = 159), low and nonfat dairy (n = 303), coconut (n = 61), almond (n = 44), cashew (n = 30), and oat (n = 15). We utilized the Nutrient Rich Foods (NRF) Index, a comprehensive food guidance system that assigns a score based on the nutrient density of individual foods. This allowed us to compare the nutritional density of the yogurts based on nutrients to encourage (protein, fiber, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium).ResultsCompared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density.DiscussionThe highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.

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“…HelTH is a dynamic repository of food data as presented on-pack, collected through the online sampling of the foods available in the main online supermarkets in Greece, and curated by trained compilers. In its previous version, HelTH contained nutritional composition data for n = 4002 branded foods [ 27 , 28 , 29 , 30 ]. HelTH was recently expanded to include 372 pulse products and 477 plant-based meat and dairy imitations [ 30 ].…”

Section: Methodsmentioning

confidence: 99%

“…In its previous version, HelTH contained nutritional composition data for n = 4002 branded foods [ 27 , 28 , 29 , 30 ]. HelTH was recently expanded to include 372 pulse products and 477 plant-based meat and dairy imitations [ 30 ]. Thus, the current version of the HelTH BFCD used herein consists of 4851 branded food products.…”

Section: Methodsmentioning

confidence: 99%

“…The Nutri-Score algorithm was calculated for each food based on its nutritional composition per 100 g/mL of food/beverage, as previously described [ 30 , 34 , 35 ]. Briefly, Nutri-Score studies energy (kJ), total sugars (g), saturated fatty acids (SFAs) (g), and sodium (mg) as “negative nutrients” and scores them in a scale from 0 to 10 for increasing content [ 36 ].…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

Katidi

Vlassopoulos

Noutsos

et al. 2023

Foods

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While the Mediterranean diet (MD) is championed as a healthy and sustainable dietary pattern, the NOVA classification is discussed as a tool to identify ultra-processed foods and further specify healthy food choices. We tested whether the NOVA System aligns with the MD recommendations as presented in the MD pyramids. Foods from the Greek branded food composition database, HelTH, (n = 4581) were scored according to NOVA and assigned to the tiers of the traditional and/or sustainable MD pyramids. Nutritional quality was measured as nutrient content and Nutri-Score grades. NOVA identified 70.2% of all foods as UPFs, and 58.7% or 41.0% of foods included in the sustainable and the traditional MD, respectively. Although foods at the top of the pyramids were mostly (>80%) UPFs, NOVA identified > 50% of foods in the MD base as UPFs. Only 22–39% of foods in the MD base were not UPFs and of high nutritional quality (Nutri-Score A-B). NOVA has low discriminatory capacity across the MD tiers, and it restricts food choices to <30% of foods currently available in supermarkets and <60% within the recommended MD tiers. Therefore, the NOVA classification cannot always identify suitable food choices under the MD pyramid in the modern packaged food environment.

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Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts

Cited by 30 publications

References 37 publications

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis

A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States

Ultra-Processed Foods in the Mediterranean Diet according to the NOVA Classification System; A Food Level Analysis of Branded Foods in Greece

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