What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value

Lima, Dyana Carla; Noguera, Nathan Hargreaves; Rezende-de-Souza, Jonatã Henrique; Júnior, Sérgio Bertelli Pflanzer

doi:10.1016/j.jfca.2023.105406

Journal of Food Composition and Analysis

2023

DOI: 10.1016/j.jfca.2023.105406

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What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value

Dyana Carla Lima

Nathan Hargreaves Noguera

Jonatã Henrique Rezende-de-Souza

et al.

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Cited by 3 publications

References 35 publications

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Perception, knowledge, and insights on the Brazilian consumers about nut beverages

da Rocha Esperança,

Paes Leme de Castro,

Santos Marques

et al. 2023

International Journal of Food Properties

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Perception, knowledge, and insights on the Brazilian consumers about nut beverages

da Rocha Esperança,

Paes Leme de Castro,

Santos Marques

et al. 2023

International Journal of Food Properties

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Plant-Based Meat: A Sustainable Alternative to Meat

Zor,

Menevseoglu,

Ufuk

2024

GIDA

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Due to the increase in the world population, the amount of meat used in human consumption has also increased in recent years. On the other hand, it is clear that animal-based meat production cannot sustain this growth and results in more pollution, land and water use, greenhouse gas emissions and biodiversity loss than the pollution occurring in plant food production. For this reason, there has recently been a trend towards new protein sources that meet the protein requirements of the human diet and improve animal welfare without increasing the carbon footprint. To respond to this increase and to to mitigate the adverse effects associated with animal production, plant-based meat production (PBM) has recently received attention. Here we have tried to provide detailed information about the production methods, product features and consumer preferences of PBM alternatives.

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Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

Trindade,

Santos,

Hollweg

et al. 2023

Foods

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This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products exhibited a decrease in a∗ values and an increase in b∗ values. These color changes were also sensorially identified in the Check-All-That-Apply (CATA) test, where the reformulated pâtés were associated with attributes such as ‘yellow color’ and ‘unpleasant color’, which were inversely related to product acceptance. The protein reformulation reduced the hardness, gumminess, and chewiness parameters of the pâtés. These textural changes were positively reflected in the CATA test, where the reformulated products were characterized by attributes like ‘soft texture’, ‘pleasant texture’, and ‘good spreadability’, which strongly correlated with higher consumer acceptance. Notably, pâtés with 37.5% and 50% substitutions of pork meat with pea protein showed acceptability levels comparable to the control, and those with up to a 25% substitution exhibited superior sensory acceptability. However, the color alteration suggests the need for future optimization, such as using natural colorants. In summary, the results of this study not only validate the feasibility of replacing pork meat with pea protein in pâtés but also offer valuable insights for future investigations to develop more innovative and sustainable meat products.

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What are Brazilian plant-based meat products delivering to consumers? A look at the ingredients, allergens, label claims, and nutritional value

Cited by 3 publications

References 35 publications

Perception, knowledge, and insights on the Brazilian consumers about nut beverages

Perception, knowledge, and insights on the Brazilian consumers about nut beverages

Plant-Based Meat: A Sustainable Alternative to Meat

Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

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