Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

Bogueva, Diana; McClements, David Julian

doi:10.3390/su151914336

Cited by 5 publications

(8 citation statements)

References 129 publications

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“…Similarly, increased consumption of plant-based alternatives presents potential food safety and health risks. These include concerns about nutritional adequacy, encompassing aspects such as digestibility and inaccessibility, as well as worries regarding allergenicity and toxicity [64].…”

Section: Discussionmentioning

confidence: 99%

Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets

Ronto,

Alves Lopes,

Bogueva

et al. 2024

Nutrients

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(1) Background: Dietary behaviour transformation is imperative for the attainment of more sustainable food systems, including an increased intake of plant-based foods and lower consumption of red meat and highly processed foods. The influence of news media coverage on public opinion regarding dietary behaviours is significant. Therefore, this study aimed to explore how sustainable/plant-based diets have been portrayed in Australian news media. (2) Methods: The Factiva global news database was used to search news articles published in Australia between 2018 and 2020. Relevant news articles were selected if they included keywords relating to sustainable diets, plant-based diets, and meat alternatives. We used a coding protocol to extract key information, such as date of publication, article topic, and any health, environmental and economic impacts. Then, we performed a framing and thematic analysis of the data. (3) Results: From 357 included articles, more than half of the articles encouraged increasing the intake of plant-based foods (53.5%) and reducing animal-derived food intake (55.2%). Several reasons for such shift from animal protein centric Australian diets were identified throughout the articles such as health benefits (15.4%), environmental impacts (11.2%), animal welfare (4.8%), seasonality and local food intake (5.3%), avoiding overconsumption (4.5%) and food wastage (4.5%). (4) Conclusions: The predominant frame in Australian news coverage about sustainable diets has been about consumption, more plant- and less animal-based products, with little nuance about the complex interplay of diet quality and environment in influencing food choices. Australian news media should broaden its coverage of sustainable diets to include health, environmental, and economic factors to improve public understanding and facilitate informed and sustainable food choices. Further research is needed to enhance comprehension of how the audience perceives media coverage on this topic, which will provide a more thorough understanding.

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Section: Discussionmentioning

confidence: 99%

Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets

Ronto,

Alves Lopes,

Bogueva

et al. 2024

Nutrients

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“…Animal proteins are not only popular for their sensory attributes but also for functional properties like thickening, emulsifying, structuring, foaming, emulsification and gelation, and although studies have been done to ascertain these properties in plant proteins, there is a need to do more work here to know the feasibility of replacing animal proteins (Munialo, 2024). However, there is an increasing market for plant-based meat alternatives to meet the consumer demands for a more sustainable, ethical and healthy diet, that equally address global food security issues linked to an increasing global population and climate change (Bogueva & Mcclements, 2023).…”

Section: Plant-based Protein Foodsmentioning

confidence: 99%

“…The bioinks must be either edible or capable of fully biodegrading during the culture period into edible components. Although 3D printing has been demonstrated for a wide variety of materials, most of the bioinks relevant to cultured meats are based on hydrogels (Bomkamp et al, 2022). However, recent trend point at effective and reasonable utilisation of protein as a vital part of the future 3D food printing ink development process (Guo et al, 2022).…”

Section: Precision Fermentationmentioning

confidence: 99%

“…In cultured meat production also called cellular agriculture, also known as cell-based meat, in vitro meat, lab-grown meat or propagating cultivated meat. Essentially biopsies can be performed on animals so as to obtain starter cells and expand these cells in vitro, specifically in bioreactors to produce meat (Bomkamp et al, 2022). Scaffolding is a critical step in cell cultured meats where cells are seeded on a 3D scaffold.…”

Section: Precision Fermentationmentioning

confidence: 99%

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Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

Ogutu,

Okiko,

Wanjala

et al. 2024

Int J of Food Sci Tech

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SummaryThe continued increase in the global population comes with an increase in the demand for nutritious food. In particular, there is a concurrent increase in the demand for protein‐rich foods as protein is needed for human growth and development. Animal proteins have in the past has been used both in food processing and in the diets due to the exceptional functional properties that range from gelation, emulsification to foaming and water‐holding capacity among others. However, the use of proteins from animal sources has come under heavy criticism due to the impact of animal husbandry on the climate that includes global warming due to increased greenhouse gas emissions. Some of the most affected countries when it comes to global warming are mainly in sub‐Saharan Africa where climate changes have resulted either in prolonged seasons of drought, or flooding and consequently agriculture is severely disrupted. In order to continue feeding the growing population, there has been the use and adoption of alternative proteins such as those of plant origin and the adoption of plant‐based foods in the human diet. These proteins are often viewed to be more sustainable compared to the animal counterparts. Therefore, this review looks at the landscape of plant‐based foods in sub‐Saharan Africa. Additionally, the review looks at the challenges and opportunities that face the plant‐based foods adoption in the sub‐Saharan market.

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“…Given the surging popularity of PBMAs, it is imperative to acknowledge the inherent product-specific hazards associated with their consumption. These hazards vary with the composition of ingredients, and encompass a range of contaminants including pesticides, mycotoxins, toxicologically significant plant compounds, heavy metals, and mineral oil hydrocarbons 18 – 20 . Despite the potential risks posed by these contaminants, research on this subject has been relatively limited.…”

Section: Introductionmentioning

confidence: 99%

Microbial community structure of plant-based meat alternatives

Roch,

Dzieciol,

Quijada

et al. 2024

npj Sci Food

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A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of plant-based meat alternatives (PBMAs). It remains unclear whether these substitutes are a short-lived trend or become established in the long term. Over the last few years, the trend of increasing sales and diversifying product range has continued, but publication activities in this field are currently limited mainly to market research and food technology topics. As their popularity increases, questions emerge about the safety and nutritional risks of these novel products. Even though all the examined products must be heated before consumption, consumers lack experience with this type of product and thus further research into product safety, is desirable. To consider these issues, we examined 32 PBMAs from Austrian supermarkets. Based on 16S rRNA gene amplicon sequencing, the majority of the products were dominated by lactic acid bacteria (either Leuconostoc or Latilactobacillus), and generally had low alpha diversity. Pseudomonadota (like Pseudomonas and Shewanella) dominated the other part of the products. In addition to LABs, a high diversity of different Bacillus, but also some Enterobacteriaceae and potentially pathogenic species were isolated with the culturing approach. We assume that especially the dominance of heterofermentative LABs has high relevance for the product stability and quality with the potential to increase shelf life of the products. The number of isolated Enterobacteriaceae and potential pathogens were low, but they still demonstrated that these products are suitable for their presence.

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Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

Cited by 5 publications

References 129 publications

Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets

Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

Microbial community structure of plant-based meat alternatives

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