Scientists from the University of Sydney and elsewhere found that plant-based meat alternatives may be not completely safe and healthy.
The research is published in Food Safety and was conducted by Dr. Diana Bogueva et al.
Processed meat alternatives like plant-based burger patties, sausages and nuggets are being marketed as a more sustainable, healthy alternative to meat, but are they all safe or nutritious?
Replacing meat with foods like legumes, beans and grains is nothing new—in fact, societies around the world have opted for plant-based diets for millennia.
However, in recent years plant-based diets have moved beyond incorporating a wide array of vegetable products, with a boom in commercially manufactured and processed plant-based meat alternatives, created specifically to mimic the taste and texture of meat.
The industry is already dominated by commercial heavyweights like Beyond Meat, Impossible Food, Nestle, V2 and Vitasoy, who manufacture a variety of alternatives, ranging from plant-based mince to dairy-free milk.
In the study, the team analyzed the nutritional and safety profile of plant-based meat alternatives, such as burgers, sausages and nuggets.
They found there were several potential challenges linked to food safety and nutrition, including the chemical and microbial contamination of ingredients and food adulteration issues.
They found that plant-based meat alternatives often contain high levels of food additives, salt, genetically modified ingredients and new sources of allergens.
There are also concerns about mislabeling (for example, suggesting that the product is healthier than real meat), changes in protein quality, as well as vitamin or mineral deficiencies.
While the researchers believe that plant-based alternatives are the right direction for minimizing climate change, carbon footprints and land clearing, there is an onus on commercial manufacturers to develop alternatives that don’t compromise nutrition.
How plant-based meat alternatives are made:
Protein isolated and functionalized: Proteins are extracted from plants and purified to produce flours, concentrates, or isolates. In some cases, they may be further processed to enhance their functionality.
Product formulation: Plant proteins are combined with other ingredients (like carbohydrates, lipids, salts, flavors, and colors) to form a plant-based product that has the required appearance, texture, chewiness, flavor, and cookability of a real meat product. In addition, nutrients may be added to match or exceed the nutrient profile of real meat.
Processing: The mixture of ingredients undergoes a series of processing operations that promotes the formation of meat-like structures and properties. These operations may include mixing, extrusion, shearing, molding, and trimming.
Storage: The product, packaging materials, and environmental conditions must be designed so that the plant-based meat alternative remains safe and of high quality during storage, transportation, and distribution. This requires consideration and control of microbiological, chemical, and physical deterioration mechanisms.
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