Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile
Plant-based meat substitutes are products used to replace meat in the human diet. These products have developed from traditional whole-grain meat substitutes to products based on an advanced technology called 2nd generation meat substitutes. Increased market visibility of 2nd generation products rai...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000211 |
| _version_ | 1811254887386710016 |
|---|---|
| author | Paula Albuquerque Penna Franca Patrícia Duque-Estrada Breno Fraga da Fonseca e Sá Atze Jan van der Goot Anna Paola Trindade Rocha Pierucci |
| author_facet | Paula Albuquerque Penna Franca Patrícia Duque-Estrada Breno Fraga da Fonseca e Sá Atze Jan van der Goot Anna Paola Trindade Rocha Pierucci |
| author_sort | Paula Albuquerque Penna Franca |
| collection | DOAJ |
| description | Plant-based meat substitutes are products used to replace meat in the human diet. These products have developed from traditional whole-grain meat substitutes to products based on an advanced technology called 2nd generation meat substitutes. Increased market visibility of 2nd generation products raised questions about the products´ healthiness once they are classified by NOVA as ultra-processed, are allegedly high in salt and saturated fat, and might not be nutritionally equivalent to meat. To answer those queries, we evaluated the nutritional profile of the 3 generations of products available in the Brazilian market. Products were classified into one of three stages of technology as traditional meat substitutes, 1st generation meat substitutes, or 2nd generation meat substitutes. Their nutritional values, ingredient composition, and nutrient profile were analyzed and compared. Most of the products analyzed (169 in total) were classified as 1st generation meat substitutes (55.6%), while 2nd generation ones represented 16% of products. The 2nd generation of meat substitutes presented a higher amount of protein, sodium, saturated fat, and a greater number of additives than previous generation products. The future generation of meat substitutes should focus on reducing saturated fat content and the use of fewer additives. |
| first_indexed | 2024-04-12T17:15:21Z |
| format | Article |
| id | doaj.art-c75043e0718645e79fc05a0f04fceee1 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-12T17:15:21Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-c75043e0718645e79fc05a0f04fceee12022-12-22T03:23:41ZengElsevierFuture Foods2666-83352022-06-015100133Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profilePaula Albuquerque Penna Franca0Patrícia Duque-Estrada1Breno Fraga da Fonseca e Sá2Atze Jan van der Goot3Anna Paola Trindade Rocha Pierucci4Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais (DAFEE), Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, Centro de Ciências da Saúde, 21941 090, Rio de Janeiro, RJ, BrazilLaboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais (DAFEE), Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, Centro de Ciências da Saúde, 21941 090, Rio de Janeiro, RJ, BrazilLaboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais (DAFEE), Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, Centro de Ciências da Saúde, 21941 090, Rio de Janeiro, RJ, BrazilFood Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA Wageningen, The NetherlandsLaboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais (DAFEE), Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, Centro de Ciências da Saúde, 21941 090, Rio de Janeiro, RJ, Brazil; Corresponding author:Plant-based meat substitutes are products used to replace meat in the human diet. These products have developed from traditional whole-grain meat substitutes to products based on an advanced technology called 2nd generation meat substitutes. Increased market visibility of 2nd generation products raised questions about the products´ healthiness once they are classified by NOVA as ultra-processed, are allegedly high in salt and saturated fat, and might not be nutritionally equivalent to meat. To answer those queries, we evaluated the nutritional profile of the 3 generations of products available in the Brazilian market. Products were classified into one of three stages of technology as traditional meat substitutes, 1st generation meat substitutes, or 2nd generation meat substitutes. Their nutritional values, ingredient composition, and nutrient profile were analyzed and compared. Most of the products analyzed (169 in total) were classified as 1st generation meat substitutes (55.6%), while 2nd generation ones represented 16% of products. The 2nd generation of meat substitutes presented a higher amount of protein, sodium, saturated fat, and a greater number of additives than previous generation products. The future generation of meat substitutes should focus on reducing saturated fat content and the use of fewer additives.http://www.sciencedirect.com/science/article/pii/S2666833522000211Meat substitutesNutritional profileUltra-processed foodPlant-based foods |
| spellingShingle | Paula Albuquerque Penna Franca Patrícia Duque-Estrada Breno Fraga da Fonseca e Sá Atze Jan van der Goot Anna Paola Trindade Rocha Pierucci Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile Future Foods Meat substitutes Nutritional profile Ultra-processed food Plant-based foods |
| title | Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile |
| title_full | Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile |
| title_fullStr | Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile |
| title_full_unstemmed | Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile |
| title_short | Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile |
| title_sort | meat substitutes past present and future of products available in brazil changes in the nutritional profile |
| topic | Meat substitutes Nutritional profile Ultra-processed food Plant-based foods |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000211 |
| work_keys_str_mv | AT paulaalbuquerquepennafranca meatsubstitutespastpresentandfutureofproductsavailableinbrazilchangesinthenutritionalprofile AT patriciaduqueestrada meatsubstitutespastpresentandfutureofproductsavailableinbrazilchangesinthenutritionalprofile AT brenofragadafonsecaesa meatsubstitutespastpresentandfutureofproductsavailableinbrazilchangesinthenutritionalprofile AT atzejanvandergoot meatsubstitutespastpresentandfutureofproductsavailableinbrazilchangesinthenutritionalprofile AT annapaolatrindaderochapierucci meatsubstitutespastpresentandfutureofproductsavailableinbrazilchangesinthenutritionalprofile |