An investigation of the formulation and nutritional composition of modern meat analogue products
Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The pur...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2019-12-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301144 |
| _version_ | 1797728924049866752 |
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| author | Benjamin M. Bohrer |
| author_facet | Benjamin M. Bohrer |
| author_sort | Benjamin M. Bohrer |
| collection | DOAJ |
| description | Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues, evaluate the nutrient specifications of modern meat analogue products, and then form a comparison with traditional meat products. Based on this investigation, it was determined – firstly, the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods; and secondly, the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate. Therefore, based on these findings, modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products, albeit with many different ingredients and a high level of further processing. Keywords: Plant-based meat, Simulated meat, Meat alternatives, Processed foods, Protein foods |
| first_indexed | 2024-03-12T11:21:14Z |
| format | Article |
| id | doaj.art-c1435618e3684489b0836291b74cb5e7 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T11:21:14Z |
| publishDate | 2019-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-c1435618e3684489b0836291b74cb5e72023-09-02T00:18:58ZengTsinghua University PressFood Science and Human Wellness2213-45302019-12-0184320329An investigation of the formulation and nutritional composition of modern meat analogue productsBenjamin M. Bohrer0Department of Food Science, University of Guelph, 50 Stone Road East Guelph, Ontario, N1G 2W1, CanadaMeat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues, evaluate the nutrient specifications of modern meat analogue products, and then form a comparison with traditional meat products. Based on this investigation, it was determined – firstly, the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods; and secondly, the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate. Therefore, based on these findings, modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products, albeit with many different ingredients and a high level of further processing. Keywords: Plant-based meat, Simulated meat, Meat alternatives, Processed foods, Protein foodshttp://www.sciencedirect.com/science/article/pii/S2213453019301144 |
| spellingShingle | Benjamin M. Bohrer An investigation of the formulation and nutritional composition of modern meat analogue products Food Science and Human Wellness |
| title | An investigation of the formulation and nutritional composition of modern meat analogue products |
| title_full | An investigation of the formulation and nutritional composition of modern meat analogue products |
| title_fullStr | An investigation of the formulation and nutritional composition of modern meat analogue products |
| title_full_unstemmed | An investigation of the formulation and nutritional composition of modern meat analogue products |
| title_short | An investigation of the formulation and nutritional composition of modern meat analogue products |
| title_sort | investigation of the formulation and nutritional composition of modern meat analogue products |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019301144 |
| work_keys_str_mv | AT benjaminmbohrer aninvestigationoftheformulationandnutritionalcompositionofmodernmeatanalogueproducts AT benjaminmbohrer investigationoftheformulationandnutritionalcompositionofmodernmeatanalogueproducts |