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Bryngelsson, SusanneORCID iD iconorcid.org/0000-0002-7413-1666
Publications (6 of 6) Show all publications
Moshtaghian, H., Hallström, E., Bianchi, M. A. & Bryngelsson, S. (2024). Nutritional profile of plant-based dairy alternatives in the Swedish market. Current Research in Food Science, 8, Article ID 100712.
Open this publication in new window or tab >>Nutritional profile of plant-based dairy alternatives in the Swedish market
2024 (English)In: Current Research in Food Science, ISSN 2665-9271, Vol. 8, article id 100712Article in journal (Refereed) Published
Abstract [en]

The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers’ websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy. 

Place, publisher, year, edition, pages
Elsevier B.V., 2024
National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-72916 (URN)10.1016/j.crfs.2024.100712 (DOI)2-s2.0-85189921720 (Scopus ID)
Funder
Swedish Research Council Formas, 2020-02839
Note

This study was part of the FINEST (Food Innovation Enabling Sustainable Transition) project. FINEST is supported by the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (FORMAS) [Grant no. 2020-02839].

Available from: 2024-04-26 Created: 2024-04-26 Last updated: 2024-04-26Bibliographically approved
Shanmugam, K., Bryngelsson, S., Östergren, K. & Hallström, E. (2023). Climate Impact of Plant-based Meat Analogues: A Review of Life Cycle Assessments. Sustainable Production and Consumption, 36, 328-337
Open this publication in new window or tab >>Climate Impact of Plant-based Meat Analogues: A Review of Life Cycle Assessments
2023 (English)In: Sustainable Production and Consumption, ISSN 2352-5509, Vol. 36, p. 328-337Article, review/survey (Refereed) Published
Abstract [en]

The transition towards more plant-based diets is identified as an important measure for limiting dietary climate impact. Plant-based meat analogues (PBMAs) have been proposed as a viable lower carbon alternative to meat, and its market is rapidly growing globally. However, knowledge about the climate impact of PBMAs in relation to other foods is currently limited due to the challenge of comparing life cycle assessments (LCAs) using different methods. The aim of this study was to review the climate impact of PBMAs based on LCAs published up to 2021. Original LCA data were recalculated to harmonize differences in method choices among studies and presented as the climate impact of final products at factory gate. The median climate impact of PBMAs was estimated at 1.7 kg CO2 eq./kg of product with a more than fourfold variation in impact (0.5–2.4 kg CO2 eq./kg product). Climate impact per protein content of the final product varied from 0.4 to 1.2 kg CO2 eq./100 g protein with a median impact of 0.8 kg CO2 eq./100 g protein. Cultivation of raw materials and manufacturing were identified to be responsible for a large proportion of GHG emissions up to factory gate. However, the assessment of climate impact in the production chain was challenged by the level of detail of data provided. A transparent reporting strategy regarding the specific stages in the supply chain, method choices and product information is recommended to facilitate identification of hot spots to target for improved climate performance of future PBMAs and to enable accurate comparisons between studies. It could further be concluded that current scientific knowledge on the climate impact of PBMAs is based on a limited number of LCAs that often rely on a combination of secondary data and collected data at production scale or from pilot-scale production facilities. Future LCAs of PBMAs would benefit from additional assessments of commercial production using region- and site-specific data. © 2023 The Authors

Place, publisher, year, edition, pages
Elsevier B.V., 2023
Keywords
Climate, GHG emissions, Life cycle assessment (LCA), Meat analogue, Plant-based, Protein, Carbon dioxide, Cultivation, Greenhouse gases, Meats, Proteins, Supply chains, Climate impacts, G protein, GHG emission, GHGs emissions, Life cycle assessment, Low carbon, Meat analog, Plant-based diets, Life cycle
National Category
Climate Research
Identifiers
urn:nbn:se:ri:diva-63976 (URN)10.1016/j.spc.2023.01.014 (DOI)2-s2.0-85147324932 (Scopus ID)
Note

Correspondence Address: Hallström, E.; Research Institutes of Sweden (RISE), P.O. Box 5401, Sweden; Funding details: 2020-02839; Funding text 1: This article was performed with financial support by the Swedish Research Council for Sustainable Development (Formas) within the national center FINEST – Food Innovation Enabling Sustainable Transition [Grant no. 2020-02839 ]. The funder and industrial partners had no role in the design of the study, analysis or interpretation of data or in the writing of the manuscript.

Available from: 2023-02-22 Created: 2023-02-22 Last updated: 2024-03-26Bibliographically approved
Hornborg, S., Bianchi, M. A., Thomas, J.-B., Wocken, Y., Axelsson, A. F., Sanders, C., . . . Ziegler, F. (2023). Environmental and nutritional perspectives of algae.
Open this publication in new window or tab >>Environmental and nutritional perspectives of algae
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2023 (English)Report (Other academic)
Abstract [en]

Algae have gained increasing attention as promising food from both an environmental and nutritional perspective. However, current understanding is still limited. This report summarizes the status of knowledge for this emerging sector, focusing on micro- and macroalgae species most relevant for Europe (particularly Sweden). Environmental impacts, with focus on climate, are evaluated through literature reviews and analysis of existing life cycle assessments (LCAs), and nutritional potential in the form of data compilation and calculation of nutrient density scores. Overall, findings reveal that current data is incomplete and of poor representativeness. Most LCAs are not performed on commercial production, but at pilot or experimental scale, why often only indicative drivers for greenhouse gas emissions may be identified. For microalgae, there is a wide diversity of production systems in different conditions across the globe. Based on the data at hand, energy use is a key hotspot across most studies for this production, driven by the requirements of different types of systems and species, and to location. For macroalgae production, despite poor representativeness of especially green and red macroalgae, key aspects for minimizing greenhouse gas emissions are associated with energy consumption and use of materials for farming such as ropes. No LCA exists on wild harvested macroalgae, representing the largest production volume in Europe (>95%); large-scale wild harvest may also be associated with risks to ecosystems unless suitable management is enforced. Significant data gaps also exist in food composition databases regarding nutrient and heavy metal content in algae (e.g., vitamins and omega-3 fatty acids). When available, nutrient content was found to be highly variable within and across species, but overall, the evaluation of nutritional quality indicated that algae may be a considerable source of minerals and vitamin B12. The contribution of fiber and protein is generally minimal in a 5 g dry weight portion of macroalgae; microalgae may have higher protein content, and also fat. However, excessive amounts of iodine and several heavy metals may be represented even in very small amounts of unprocessed macroalgae. In summary, the suggested potential of farmed algae as a sustainable food resource is overall strengthened by its generally low carbon footprint during production compared to other food raw materials. However, more input data are needed to fill data gaps regarding both environmental impacts and nutrient quality, and effects from different processing, as well as improved understanding of nutrient and contaminant bioavailability. Pending further research, careful considerations of risks and benefits associated with algae production and consumption should be applied.

Publisher
p. 54
Series
RISE Rapport ; 2023:84
Keywords
algae, carbon footprint, environmental impact, nutrition, contaminants
National Category
Environmental Sciences
Identifiers
urn:nbn:se:ri:diva-66707 (URN)978-91-89821-57-6 (ISBN)
Note

This report represents an output of the research project ‘The role of algae in sustainable food systems- a knowledge synthesis of the nutritional quality and environmental impact’, funded by the Swedish Research Council Formas (grant 2020-03113).

Available from: 2023-09-11 Created: 2023-09-11 Last updated: 2024-03-26Bibliographically approved
Jacobsen, M., Bianchi, M. A., Trigo, J. P., Undeland, I., Hallström, E. & Bryngelsson, S. (2023). Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review. International journal of food properties, 26(1), 2349-2378
Open this publication in new window or tab >>Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review
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2023 (English)In: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 26, no 1, p. 2349-2378Article in journal (Refereed) Published
Abstract [sv]

Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per portion (5 g dry weight), nutrient density score NRF21.3, and comparisons to reference foods. Toxicological assessments comprised tolerable daily intake (TDI)-levels. Based on mean %DRI per portion, S. latissima and Ulva species were good sources (%DRI >15) of calcium, magnesium, iron, selenium, and vitamin B12. Mean %DRI was <10% for fiber, sodium, and protein. Toxicological concerns were mainly due to iodine (mean %TDI per portion: 3160% for S. latissima and 41–91% for Ulva species). Mean %TDIs for inorganic arsenic, cadmium, and lead were <20% for S. latissima and 9–97%, 6–15%, and 21–46%, for the selected Ulva species, respectively. Bioavailability data were scarce and is, together with nutritional impact of processing, an important aspect to address in future studies.

National Category
Food Science
Identifiers
urn:nbn:se:ri:diva-66100 (URN)10.1080/10942912.2023.2246677 (DOI)
Funder
Swedish Research Council Formas, 2020-03113
Note

This work was performed with financial support by the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (Formas) [Grants 2020-03113; 2018-01839 (CirkAlg); 2021-02340 (BlueGreen)].

Available from: 2023-08-25 Created: 2023-08-25 Last updated: 2024-03-26Bibliographically approved
Guo, A., Bryngelsson, S., Strid, A., Bianchi, M. A., Winkvist, A. & Hallström, E. (2022). Choice of health metrics for combined health and environmental assessment of foods and diets: A systematic review of methods. Journal of Cleaner Production, 365, Article ID 132622.
Open this publication in new window or tab >>Choice of health metrics for combined health and environmental assessment of foods and diets: A systematic review of methods
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2022 (English)In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 365, article id 132622Article in journal (Refereed) Published
Abstract [en]

Evidence-based scientific methods combining health and environmental perspectives are urgently required to support policy decisions and recommendations for more sustainable food systems. This review provides a systematic overview of health metrics and methods to combine health and environmental assessment of foods and diets. Key methodological considerations of importance for best practices are highlighted as well as trends over the past decade, and future research needs. A systematic literature review was performed in the databases Scopus, Dimensions and Pub Med. Eligible articles combined health impact and environmental assessment of food and were published in peer-reviewed scientific journals between 2010 and 2020. Differences in method choices were highlighted based on study approach, dietary baseline data, dietary exposure, dietary-related health outcome, method for health assessment, choice of health metric, environmental outcome and method for combined health and environmental assessment. A total of 33 articles using nine different health metrics in combination with environmental assessment of foods were identified. Avoided, averted, delayed or preventable deaths or cases, followed by disability- or quality-adjusted life years, and hazard ratio were the health metrics most commonly used. Three principal methods to combine health and environmental assessment of foods and diets were identified; parallel assessment (n = 26), scaled assessment (n = 7) and integrated assessment (n = 1). Method choices affecting reliability and uncertainty, as well as suitability for different purposes were described. Over the past decade, a strong acceleration in the research field of combined health and environmental assessment of food was noted, both regarding number of published studies and method development for more holistic sustainability assessments. Transition towards more sustainable food choices offers great potential to improve public health and reduce environmental impact from the food system. This review identified several health metrics that are suitable for use in methods combining health and environmental dimensions when studying the sustainability of food systems. For best practices, improved knowledge on how multi-criteria sustainability indicators can be assessed, communicated and implemented by different actors along the food supply chain is required. © 2022 The Authors

Place, publisher, year, edition, pages
Elsevier Ltd, 2022
Keywords
Environment, Epidemiology, Food, Health metrics, LCA, Systematic review, Decision making, Food supply, Health, Supply chains, Sustainable development, Best practices, Environmental assessment, Evidence-based, Food system, Health assessments, Health metric, Scientific method, Environmental impact
National Category
Food Engineering
Identifiers
urn:nbn:se:ri:diva-59874 (URN)10.1016/j.jclepro.2022.132622 (DOI)2-s2.0-85132929265 (Scopus ID)
Note

Correspondence Address: Hallström, E.; Department of Agriculture and Food, SE223 70, Sweden; email: Elinor.Hallstrom@ri.se; Funding details: R-18-26-133; Funding details: Stiftelsen för Miljöstrategisk Forskning, 2018/24:8; Funding details: Svenska Forskningsrådet Formas, 2016/00308, 2019/0007; Funding text 1: This work was supported by The Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (grant no 2016/00308 ; 2019/0007 ), The Swedish Foundation for Strategic Environmental Research (grant no 2018/24:8 ), and the Swedish Foundation for Agricultural Research (grant no R-18-26-133 ), which support is greatly acknowledged. The funders had no role in the design of the study; in the collection, analysis and interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Available from: 2022-08-01 Created: 2022-08-01 Last updated: 2024-03-26Bibliographically approved
Bryngelsson, S., Moshtaghian, H., Bianchi, M. A. & Hallström, E. (2022). Nutritional assessment of plant-based meat analogues on the Swedish market. International Journal of Food Sciences and Nutrition, 73(7), 889-901
Open this publication in new window or tab >>Nutritional assessment of plant-based meat analogues on the Swedish market
2022 (English)In: International Journal of Food Sciences and Nutrition, ISSN 0963-7486, E-ISSN 1465-3478, Vol. 73, no 7, p. 889-901Article in journal (Refereed) Published
Abstract [en]

Nutritional quality of 142 plant-based meat analogues (PBMAs) on the Swedish market were assessed by nutritional contribution (NC) to recommended nutrient intake, three labelling systems (Keyhole, Nutri-Score, nutrition claims) and comparisons to meat references. Based on median (min-max) NC for macronutrients, PBMAs in general appeared as healthy options to meat due to higher NC per 100 g for fibre [PBMAs: 15% (1-33%) vs meat: 0% (0-2%)] and lower NC for saturated fat [PBMAs: 4% (0-59%) vs meat: 15% (1-51%)]. The NC per 100 g for salt was substantial for both PBMAs [25% (5-52%)] and meat [24% (2-55%)]. Limited data for micronutrients indicated that PBMAs are higher in iron compared to meat. Nutrition quality varied both between and within product categories. Mince, bite/fillet and nugget analogues were the main healthier categories, according to labelling systems. Bioavailability of iron, protein quality and effects of processing are important future aspects to consider. © 2022 The Author(s).

Place, publisher, year, edition, pages
Taylor and Francis Ltd., 2022
Keywords
meat alternative, meat substitute, nutrition labelling, nutrition profile, protein
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:ri:diva-60499 (URN)10.1080/09637486.2022.2078286 (DOI)2-s2.0-85131526344 (Scopus ID)
Note

This work was performed with financial support by the Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (Formas) within the national centre FINEST–Food Innovation for Sustainable System Transition [Grant no. 2020-02839].

Available from: 2022-10-19 Created: 2022-10-19 Last updated: 2024-05-24Bibliographically approved
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ORCID iD: ORCID iD iconorcid.org/0000-0002-7413-1666

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