Plant-based alternatives to meat and meat products, so-called Alt Meat (‘meat alternatives,’ or ‘meat analogues‘), are experiencing unprecedented growth in the European market, thanks in part to considerable investment by financial giants.
The nutritional qualities of these products are being researched, having regard to native plant characteristics-which in some cases may limit nutrient availability-and industrial processing.
A Swedish study (Mayer Labba et al., 2022) evaluated concentration and bioavailability of iron and zinc in several locally available meat alternatives and the effect of some naturally occurring anti-nutritional factors. (1)
1) Vegetable-based Alt Meat
Alt Meat products are made mostly from processed (often ultra-processed) vegetable protein, fat, salt (often in excess) and various food improvement agents. So as to achieve consistency, shelf life and organoleptic characteristics more or less similar to those of meat. Sometimes with ad hoc nutritional supplies (e.g., vitamin B12, iron and zinc, lysine and methionine). (2)
To the protein matrices of Asian tradition (e.g. fermented soybeans and wheat, from which tofu, tempeh and seitan are made) are joined by legumes (including peas, fava beans and lupins). Veg research and innovation are also directed toward mycoproteins and microalgae. Also as alternatives to fish, dairy, and eggs.
2) Market
Alt Meat ‘s market is booming, with a total product range that has increased fivefold in just 4 years, reaching several thousand different references where so-called meat sounding (i.e., the evocation of meat and cured meat preparations and cuts) dominate the offerings.
Overall annual growth in sales of ‘meat analogues‘ is estimated at +7.9 percent for 2019-2024, to reach a value of $21.23 billion globally in 2025. Still distant, however, from the meat and meat products market, estimated at $7.3 trillion (Kołodziejczak et al., 2022). (2)
3) Alt meat, the Swedish study.
Swedish researchers (Mayer Labba et al., 2022) purchased 44 references of Alt Meat at two local chain supermarkets in order to analyze nutritional values, anti-nutritional factors and bioavailability. As well as compliance of the nutrition claims on the label.
The predominant ingredient was found to be soy protein extract (39%), followed by pea protein extract (32%), including tempeh made from the latter. Other products contained different legumes, such as chickpeas, or wheat (alone or mixed with legumes), or novel proteins such as mycoproteins.
4) Nutritional values
Products purchased in Sweden were subjected to analysis analyzed to determine the actual nutritional quality of the products and compliance with certain label claims.
4.1) Iron and zinc
Iron contents range from 0.4 mg/100 g for mycoprotein products (the category with the lowest iron content) to 4.6 mg/100 g for fortified soy or wheat products. Beyond fortification, the products naturally richest in iron are those containing pea protein.
Conversely, the zinc content is lower in pea products (0.8- 2.2 mg/100 g). Where mycoprotein-based ‘meat analogues‘ record high values of it (4.2-8.7 mg/100 g, or 145-186% of Recommended Daily Intake, RDI), unmatched by other Alt Meat references.
Iron and zinc, remember, are very important for modulation of the immune system and antioxidant activity in the body. Iron is also needed to prevent anemia (in combination with vitamins C, B9 and B12), while zinc contributes to bone metabolism as well as to the proper functioning of behavioral and mental functions. And it is essential to prevent its deficiency in every age group, especially among the over-65s. (3)
4.2) Anti-nutrient factors. Phytates
Phytates are the salts of phytic acid, a store of phosphorus found in the seeds of many plants and in the caryopses of cereals. They are considered ‘anti-nutritional factors’ because of their ability to chelate certain minerals (including iron and zinc) and the impossibility of degradation by the human digestive system.
The impact of phytates on the availability of micronutrients is so significant that theFood and Agriculture Organization (FAO) has developed a special database where raw materials and processed products containing them are listed, as well as molar ratios useful in assessing the accessibility of minerals in these foods.(4,5)
The lowest phytate content was found in mycoprotein products (< 0.01 g/100 g) and tempeh (with variations related to different fermentation times and processes). In contrast, unfermented legume and wheat products revealed high concentrations of phytates.
4.3) Fats
The concentration and profiles of fatty acids in the Alt Meat category varies significantly from product to product. Among the analyzed products, those with mycoprotein revealed a very low fat content (2%).
In some references, fats reach 22 g/100 g, with appreciable varieties of unsaturated fats (MUFA and PUFA, including Omega 3). Unfortunately, also found to be sources of nutritionally poor saturated fatty acids (e.g., coconut, palm) and palmitic acid.
4.4) Proteins and amino acids
The foods examined in Sweden contain protein in amounts ranging from 5.5 to 24 g/100 g. Amounts that contribute to the average daily requirement in varying proportions (8-67%, in a 2,100 kcal diet).
The actual digestibility of these proteins is something that needs to be considered more carefully, given the essential amino acids contained in the different plant matrices and production processes.
4.5) Dietary fibers
Total fiber ranges between 4.4 and 21.5 percent, with the highest value in the tempeh burger, which also excels in soluble (6.1 percent) and insoluble (15.4 percent) fiber, followed by other legume products.
In general terms , beneficial health effects of dietary fiber are recognized (e.g., modulation of gut microbiota, reduction of colorectal cancer, diabetes and cardiovascular disease, glycemic index).
Further studies should, however, be conducted on some anti-nutritional factors related to fiber, because of its ability to bind certain minerals and reduce their absorption in the body.
4.6) Salt
The amount of salt and other sources of sodium (e.g., glutamate) deserve attention. In the products tested in Sweden, it varied between 0.1-1 g/100 g in some mycoprotein foods and 2.4 g in pea foods.
Some references
, note well, alone reach 60 percent of the maximum daily threshold recommended by WHO(World Health Organization). And it is crucial to reduce their intake in order to decrease the risks of serious and chronic diseases.
4.7) Phenols
The total phenol content (expressed as gallic acid equivalent, GAE), in Swedish Alt Meat, varies between 8.2 and 19.3 GAE/100 g. The extrusion process tends to reduce the phenol content, albeit depending on the operating conditions.
Phenols may, moreover, exert a chelating action against minerals, which in turn would merit further investigation. Their reduced presence in processed foods may therefore not be entirely negative.
5) Nutritional claims
The nutritionalclaims noted in the Swedish study are sometimes problematic, with particular regard to the presence of iron. In fact, all but one of the products with Fe > 2.1 mg/100 g revealed a phytate/iron molar ratio > 6, indicated by EFSA as the limiting value to ensure sufficient bioavailability of the trace element (compared with an optimal range <0.4 – 1), (6)
Mycoprotein products alone were found to contribute at least 2.25 mg/100 g zinc (the amount required for use of the relevant nutrition claim). With a molar phytate/zinc ratio of less than 5. This value results in high absorption efficiency, according to EFSA. (7). However, the impact of cellular stiffness of mycoproteins on digestibility remains to be tested.
6) Anti-nutritional factors, possible solutions
Reducing phytates is possible through technological or biotechnological solutions, such as the use of enzymes (phytases). Fermentations activated by certain microorganisms are able to reduce both phytates and other antinutrients (e.g., α-galactosides, the cause of flatulence). (8)
Innovation can enable improved nutritional profiles of products and their intakes of micronutrients and other beneficial substances (e.g., polyphenols and antioxidant flavonoids). Thanks also to functional ingredients such as microalgae and fungi.
7) Interim Conclusions
Examination of the nutritional values of the Alt Meat analyzed in the Swedish market shows high variability in the composition of even a small sample of products, which depends on the formulations and processes adopted.
Formulations, while ‘enriched,’ are not always able to provide elements in a form assimilable by the body. With the risk of illegality and deceptiveness of some nutrition and health claims. (9)
Bioprocesses deserve interest, in research and development, also taking into account centuries of fermentation experience (e.g., Rhizopus oligosporus, used to produce soy-based tempeh ).
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Mayer Labba et al. (2022). Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 14(19):3903, https://doi.org/10.3390/nu14193903
(2) Kołodziejczak et al. (2022). Meat Analogues in the Perspective of Recent Scientific Research: A Review. Foods 11(1):105, https://doi.org/10.3390/foods11010105
(3) Dario Dongo, Andrea Adelmo Della Penna. Diet, immune system, and viral infections. Italian scientific study. GIFT (Great Italian Food Trade). 10.3.21
(4) Dahdouh et al. (2019). Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate. Journal of Food Composition and Analysis 78:42-48, https://doi.org/10.1016/j.jfca.2019.01.023
(5) FAO/IZiNCG (2018). FAO/INFOODS/IZiNCG Global Food Composition Database for Phytate – Version 1.0 (PhyFoodComp1.0). https://www.fao.org/3/i8542en/I8542EN.pdf
(6) Hurrel & Egli (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition 91(5):1461S-1467S, https://doi.org/10.3945/ajcn.2010.28674F
(7) EFSA NDA Panel (2014). Scientific Opinion on Dietary Reference Values for zinc. EFSA Journal 12(10):3844, https://doi.org/10.2903/j.efsa.2014.3844
(8) Bryant (2022). Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products. Future Foods 6:100174, https://doi.org/10.1016/j.fufo.2022.100174
(9) Only mycoprotein and tempeh have proven to be more available sources, albeit not sufficient in themselves to ensure significant intake
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
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