Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Nutritional assessment of plant-based meat analogues on the Swedish market
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-7413-1666
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-3853-9031
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-0522-3591
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. Vol. 73, no 7, p. 889-901
Keywords [en]
meat alternative, meat substitute, nutrition labelling, nutrition profile, protein
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:ri:diva-60499DOI: 10.1080/09637486.2022.2078286Scopus ID: 2-s2.0-85131526344OAI: oai:DiVA.org:ri-60499DiVA, id: diva2:1704813
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: 2024-03-26Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Bryngelsson, SusanneBianchi, Marta AngelaHallström, Elinor

Search in DiVA

By author/editor
Bryngelsson, SusanneBianchi, Marta AngelaHallström, Elinor
By organisation
Agriculture and Food
In the same journal
International Journal of Food Sciences and Nutrition
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 30 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf