Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States

Harnack, Lisa; Mork, Stephanie; Valluri, Sruthi; Weber, Cecily; Schmitz, Kristine; Stevenson, Jennifer; Pettit, Janet

doi:10.1016/j.jand.2021.05.002

Cited by 75 publications

(72 citation statements)

References 32 publications

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“…However, health seems to be a slightly more important factor for adoption of plant-based meat. Although plant-based meat nutritional composition varies widely (Harnack et al, 2021), a 2020 clinical trial found improvements in cardiovascular risk factors in comparison to consumption of conventional meat (Crimarco et al, 2020). The nutritional composition of cultivated meat is still under development and could be either similar or improved in comparison to conventional meat (Stout et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

“…Plant-based meat has become widely available in South Africa over the last 5 years, with all major grocery retailers (Pick 'n Pay, Shoprite Checkers, SPAR, Woolworths) stocking local and international brands. With a wide variety of products available, the nutritional value of current plant-based meats varies considerably in terms of protein, fiber, saturated fat, and mineral content (Harnack et al, 2021). However, a randomized clinical trial found that consumption of plant-based meat products was beneficial to cardiovascular disease risk factors (Crimarco et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study

Szejda

Stumpe

Raal

et al. 2021

Front. Sustain. Food Syst.

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The purpose of this study was to assess the likelihood of consumer adoption of plant-based and cultivated meat in South Africa as a pathway to a healthy, sustainable, and equitable food supply. We recruited a large sample of South Africans representative across age (18–61), gender, race, and income to participate in an online survey. Participants responded to a range of measures including adoption indicators, estimated yearly intake, motivators for purchasing, desired product characteristics, preferred species, and sociodemographics. We found a high degree of openness to both products. For plant-based meat, 67% were highly likely to try and 59% were highly likely to purchase. For cultivated meat, 60% were highly likely to try and 53% were highly likely to purchase. The highest acceptance was amongst the younger generations: 60% of born-frees, 62% of millennials, and 53% of Gen X were highly likely to purchase plant-based meat and 55% of born-frees, 55% of millennials, and 46% of Gen X were highly likely to purchase cultivated meat. For the general population, we observed that future meat intake was estimated to be split equally among the three meat categories (conventional, cultivated, and plant-based). We found early adopters (those highly likely to purchase) to be quite similar in attitudinal and sociodemographic characteristics in comparison to the general population. The study findings suggest that both plant-based and cultivated meat could be viable market-based options for improving the food system in South Africa, as consumers across all segments of society, and especially amongst the younger population, indicated broad acceptance.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study

Szejda

Stumpe

Raal

et al. 2021

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

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“…The UK's front of pack (FoP) nutrition labeling scheme can also give an indication of the healthiness of a product, displaying levels of total fat, saturated fat, sugars, and salt according to thresholds for each nutrient [10]. To date, only a few studies have comprehensively assessed the healthiness of PBM products by considering their calorie and nutrient content [11][12][13][14], and no study has compared the overall nutrient profile of a representative sample of PBM and the corresponding meat equivalents currently available in the UK.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

et al. 2021

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Plant-based meat (PBM) has been gaining popularity due to increasing concerns over health, animal welfare, and environmental issues linked to animal foods. This study aimed to compare the nutrient profile of PBM with equivalent meat products. We conducted a cross-sectional survey of 207 PBM and 226 meat products available from 14 retailers in the UK. We extracted data on energy density, total and saturated fat, protein, fiber, and salt per 100 g from product packaging and calculated the nutrient profile of each product. Compared to meat, PBM had significantly lower energy density, total fat, saturated fat, protein, and significantly higher fiber. Salt content was significantly higher in five out of six PBM categories. Based on the UK’s Nutrient Profiling Model, 14% of PBM and 40% of meat products were classified as “less healthy” (p < 0.001). When considering the UK’s front-of-pack labelling criteria 20% of the PBM and 46% of meat products were considered high in either total fat, saturated fat, or salt (p < 0.001). Nearly three quarters of PBM products did not meet the current UK salt targets. PBM products have a better nutrient profile compared to meat equivalents. However, more progress is needed to reduce salt in these products.

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“…An example of this is non-haem iron, the bioavailability of which is low compared to haem iron. All these factors should be taken into account by meat analogue manufacturers when developing new products [ 22 , 30 , 60 ].…”

Section: Challenges and Perspectivesmentioning

confidence: 99%

“…In general, meat analogs are perceived to be lower in saturated fatty acids, which are undesirable due to their association with diet-related diseases [ 13 , 31 ]. In the study by Harnack et al [ 60 ], most of the plant-based ground meat analogs tested contained significantly lower levels of saturated fatty acids compared to ground beef. However, some products may contain similar or higher levels of saturated fatty acids, e.g., some plant-based burgers [ 25 , 30 ].…”

Section: Challenges and Perspectivesmentioning

confidence: 99%

Meat Analogues in the Perspective of Recent Scientific Research: A Review

Kołodziejczak

Onopiuk

Szpicer

et al. 2021

Foods

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There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.

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Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States

Cited by 75 publications

References 32 publications

South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study

South African Consumer Adoption of Plant-Based and Cultivated Meat: A Segmentation Study

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

Meat Analogues in the Perspective of Recent Scientific Research: A Review

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