Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey
Background: Plant-based meat (PBM) takes up ever-increasing market shares and draws great attention from both customers and retailers these days. However, little is known about the nutritional quality of PBM products. Objective: This study intended to profile and evaluate the overview nutrition of P...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
|
| Series: | Nutrients |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6643/15/17/3684 |
| _version_ | 1797582070113894400 |
|---|---|
| author | Qile Zhang Yilin Liu Chufeng He Ruiwen Zhu Minghui Li Hon-Ming Lam Wing-Tak Wong |
| author_facet | Qile Zhang Yilin Liu Chufeng He Ruiwen Zhu Minghui Li Hon-Ming Lam Wing-Tak Wong |
| author_sort | Qile Zhang |
| collection | DOAJ |
| description | Background: Plant-based meat (PBM) takes up ever-increasing market shares and draws great attention from both customers and retailers these days. However, little is known about the nutritional quality of PBM products. Objective: This study intended to profile and evaluate the overview nutrition of PBM with equivalent meat products on the Hong Kong market. Methods: We conducted a cross-sectional survey of 274 PBM and 151 meat products from 27 different brands on the Hong Kong market in October 2022. The nutritional differences between PBM and meat products were assessed using analysis of covariance (ANCOVA) and two independent sample t-test. The nutritional quality of PBMs was evaluated according to nutrient reference value, front-of-package (FoP) criteria and nutritional score. Results: PBM had relatively lower energy density, total fat, saturated fat, protein, and salt compared to meat. According to the FoP criteria, 91.36%, 17.88%, and 99.34% of PBMs were labeled as medium to high in fat, salt, and sugar, respectively. Through ingredient analysis of 81 PBM products, soy and canola were the main source of protein and fat. Conclusions: PBM products have a roughly better nutrient quality compared to muscle-based meat, though there is still potential for further refinement in terms of production, consumption, and regulation. |
| first_indexed | 2024-03-10T23:16:38Z |
| format | Article |
| id | doaj.art-a87804dfedb646fe97f9ecb051cff164 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T23:16:38Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-a87804dfedb646fe97f9ecb051cff1642023-11-19T08:37:43ZengMDPI AGNutrients2072-66432023-08-011517368410.3390/nu15173684Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional SurveyQile Zhang0Yilin Liu1Chufeng He2Ruiwen Zhu3Minghui Li4Hon-Ming Lam5Wing-Tak Wong6School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, ChinaThe Jockey Club School of Public Health and Primary Care, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, ChinaSchool of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, ChinaSchool of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, ChinaSchool of Pharmacy, University College London, London WC1N 1AX, UKSchool of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, ChinaSchool of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, ChinaBackground: Plant-based meat (PBM) takes up ever-increasing market shares and draws great attention from both customers and retailers these days. However, little is known about the nutritional quality of PBM products. Objective: This study intended to profile and evaluate the overview nutrition of PBM with equivalent meat products on the Hong Kong market. Methods: We conducted a cross-sectional survey of 274 PBM and 151 meat products from 27 different brands on the Hong Kong market in October 2022. The nutritional differences between PBM and meat products were assessed using analysis of covariance (ANCOVA) and two independent sample t-test. The nutritional quality of PBMs was evaluated according to nutrient reference value, front-of-package (FoP) criteria and nutritional score. Results: PBM had relatively lower energy density, total fat, saturated fat, protein, and salt compared to meat. According to the FoP criteria, 91.36%, 17.88%, and 99.34% of PBMs were labeled as medium to high in fat, salt, and sugar, respectively. Through ingredient analysis of 81 PBM products, soy and canola were the main source of protein and fat. Conclusions: PBM products have a roughly better nutrient quality compared to muscle-based meat, though there is still potential for further refinement in terms of production, consumption, and regulation.https://www.mdpi.com/2072-6643/15/17/3684plant-based meatnutrient profilesaltsugar |
| spellingShingle | Qile Zhang Yilin Liu Chufeng He Ruiwen Zhu Minghui Li Hon-Ming Lam Wing-Tak Wong Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey Nutrients plant-based meat nutrient profile salt sugar |
| title | Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey |
| title_full | Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey |
| title_fullStr | Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey |
| title_full_unstemmed | Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey |
| title_short | Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey |
| title_sort | nutritional assessment of plant based meat products available on hong kong market a cross sectional survey |
| topic | plant-based meat nutrient profile salt sugar |
| url | https://www.mdpi.com/2072-6643/15/17/3684 |
| work_keys_str_mv | AT qilezhang nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT yilinliu nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT chufenghe nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT ruiwenzhu nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT minghuili nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT honminglam nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey AT wingtakwong nutritionalassessmentofplantbasedmeatproductsavailableonhongkongmarketacrosssectionalsurvey |