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Article
2023
Comparing meat and meat alternatives: An analysis of nutrient quality in five European countries
Comparing meat and meat alternatives: An analysis of nutrient quality in five European countries
Abstract (English)
Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between RM, PM, vegan meat substitute (VMS) and non-vegan meat substitute (NVMS) and derive six unique meat product clusters to enhance the comparability. Setting: Meat markets from five major European countries: France, Germany, UK, Italy and Spain. Participants/Data: Product innovation data for 19 941 products from Mintel’s Global New Product Database from 2010 to 2020. Results: Most of the innovations in the sample are RM products (55 %), followed by poultry (30 %), VMS (11 %) and NVMS (5 %). RM products exhibit a significantly higher energy content in kcal/100 g as well as fat, saturated fat, protein and salt all in g/100 g than the meatless alternatives, while the latter contain significantly more carbohydrates and fibre than either poultry or RM. However, results differ to a certain degree when products are grouped into more homogeneous clusters like sausages, cold cuts and burgers. This indicates that general conclusions regarding the health effects of substituting meat with plant-based alternatives should only be drawn in relation to comparable products. Conclusions: Meat substitutes, both vegan and non-vegan, are rated as ultra- processed foods. However, compared with RM products, they and also poultry products both can provide a diet that contains fewer nutrients-to-limit, like salt and saturated fats.
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Public health nutrition, 26 (2023), 12, 3349-3358.
https://doi.org/10.1017/S1368980023001945.
ISSN: 1475-2727
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English
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660 Chemical engineerin
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Sustainable Development Goals
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@article{Petersen2023,
doi = {10.1017/S1368980023001945},
url = {https://hohpublica.uni-hohenheim.de/handle/123456789/17121},
author = {Petersen, Thies and Hirsch, Stefan},
title = {Comparing meat and meat alternatives: An analysis of nutrient quality in five European countries},
journal = {Public health nutrition},
year = {2023},
volume = {26},
number = {12},
pages = {3349--3358},
}