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Article
2023

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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Petersen, T., & Hirsch, S. (2023). Comparing meat and meat alternatives: An analysis of nutrient quality in five European countries. Public health nutrition, 26(12). https://doi.org/10.1017/S1368980023001945

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English

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660 Chemical engineerin

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Free keywords

Meat substitute Red meat Poultry meat Nutritional composition Nutrients Nutritional comparison

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Sustainable Development Goals

BibTeX

@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}, }

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