The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality
Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. This narrative review compared the nutritiona...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-11-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250003 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841550083763470336 |
|---|---|
| author | Arshia Shireen Amanda J. Wright |
| author_facet | Arshia Shireen Amanda J. Wright |
| author_sort | Arshia Shireen |
| collection | DOAJ |
| description | Plant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP, while exploring other attributes for their comparison. The complexity of PBMA and TMP means they are not entirely interchangeable. Importantly, PBMA health effects extend beyond their basic nutrient content and quality. Postprandial metabolism and satiety, for example, can be affected by product formulation, ingredient interactions, and thermomechanical processing involved in producing organoleptically acceptable PBMA. There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plant-based diets. In conclusion, PBMA cannot be assumed to be healthier than TMP. They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits. |
| format | Article |
| id | doaj-art-18ff74f58ff143b693fef7dd571817b8 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-18ff74f58ff143b693fef7dd571817b82025-01-10T06:57:02ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-11-011363110312510.26599/FSHW.2023.9250003The meat of the matter: plant-based meat analogue versus traditional meat product nutritional qualityArshia Shireen0Amanda J. Wright1Department of Human Health and Nutritional Sciences, University of Guelph, Guelph N1G 2W1, CanadaDepartment of Human Health and Nutritional Sciences, University of Guelph, Guelph N1G 2W1, CanadaPlant-based meat analogues (PBMA) are formulated to mimic the sensory characteristics of traditional meat products (TMP) using vegetarian ingredients and are increasingly popular with the trend towards plant-based diets, even among meat-eating consumers. This narrative review compared the nutritional quality of PBMA and TMP to broaden the discussion on the suitability of simulated meat products to substitute TMP, while exploring other attributes for their comparison. The complexity of PBMA and TMP means they are not entirely interchangeable. Importantly, PBMA health effects extend beyond their basic nutrient content and quality. Postprandial metabolism and satiety, for example, can be affected by product formulation, ingredient interactions, and thermomechanical processing involved in producing organoleptically acceptable PBMA. There are specific opportunities for low-sodium PBMA products to contribute to a healthy shift toward plant-based diets. In conclusion, PBMA cannot be assumed to be healthier than TMP. They should be designed with comprehensive consideration of composition and processing to ensure they support consumers who are adopting plant-based diets in realizing the theoretical health benefits.https://www.sciopen.com/article/10.26599/FSHW.2023.9250003plant-based meat analoguemeat alternativeplant proteinnutritional qualityprocessed foods |
| spellingShingle | Arshia Shireen Amanda J. Wright The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality Food Science and Human Wellness plant-based meat analogue meat alternative plant protein nutritional quality processed foods |
| title | The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality |
| title_full | The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality |
| title_fullStr | The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality |
| title_full_unstemmed | The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality |
| title_short | The meat of the matter: plant-based meat analogue versus traditional meat product nutritional quality |
| title_sort | meat of the matter plant based meat analogue versus traditional meat product nutritional quality |
| topic | plant-based meat analogue meat alternative plant protein nutritional quality processed foods |
| url | https://www.sciopen.com/article/10.26599/FSHW.2023.9250003 |
| work_keys_str_mv | AT arshiashireen themeatofthematterplantbasedmeatanalogueversustraditionalmeatproductnutritionalquality AT amandajwright themeatofthematterplantbasedmeatanalogueversustraditionalmeatproductnutritionalquality AT arshiashireen meatofthematterplantbasedmeatanalogueversustraditionalmeatproductnutritionalquality AT amandajwright meatofthematterplantbasedmeatanalogueversustraditionalmeatproductnutritionalquality |