Plant-based Meat Research Articles

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives.

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron.

Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns.

Nutrient quality of plant-based meat and fish alternative (MFA) products has been reported as variable. The present objective was to compare the nutrient density of raw meat and fish with MFA products and to examine MFA ingredients and fortification patterns. Nutrient composition data for raw beef, pork, and chicken (n = 450) came from the USDA Standard Reference Legacy Reselase (SR28) nutrient composition database (n = 450). Data for plant-based meat alternatives (n = 118) came from the USDA Branded Food Products Database (BFPDB). Data for fish and seafood (n = 68) and alternatives (n = 12) came from the Danish Frida Database and Mintel (n = 503). Analyses compared macronutrient content and selected micronutrients per 100 g and percentage of US Daily Values. Nutrient density scores were based on the NRF5.3 algorithm. NRF5.3 scores were significantly lower for MFA products as compared to meat or fish. Saturated fat content was lower, but the mean MFA sodium content was 660 mg/100 g compared to 60 mg/100 g for beef. Mean protein content (17 g) was lower than for beef and pork (20 g). A search of ingredient lists found that fortification with most nutrients associated with animal source proteins (such as B vitamins, vitamin D, iodine, zinc, and omega-3 EPA and DHA) was minimal. Plant-based MFA products would benefit from nutrient standards and fortification guidelines to ensure that these products are not nutritionally inferior to the originals.

Development of emulsion-filled calcium alginate gels for thermoresponsive release of flavor in plant-based meat analogs

We developed emulsion-filled calcium alginate gels (EF-CAG) as a novel thermoresponsive carrier for plant-based meat analogs (PBMA), designed to mimic the cooking-induced flavor release of real meat. Optimized to maximize flavor release upon heating, EF-CAG demonstrated a thermoresponsive release of 51% with a notable size reduction. Initial release profiles varied between media; a burst release of 43% occurred in water within the first 5 min, while <1% was released in air. EF-CAG consistently increased flavor release in PBMA during cooking, without adversely affecting appearance or flavor stability, maintaining flavor retention at 4 °C for 10 days. The sensory evaluation confirmed that EF-CAG successfully masked the beef flavor before cooking and enhanced its release afterward. Our findings suggest that EF-CAG can be effectively used as a flavoring agent for PBMA, offering similar flavor attributes to real meat during cooking.

Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines

Plant-based meat alternatives (PBMAs) have been included in Filipino’s diet since their availability in the Philippines, making it important to evaluate their nutritional profile to assist consumers in purchase and consumption decisions. This study identified various PBMAs in Metro Manila, Bulacan, and Pampanga. Information based on the labels of PBMAs and animal- based meats (ABM) was collected and evaluated. PBMAs (n = 37) included chicken products (n = 4), ground meat (n = 5), patties and sausages (n = 19), jerkies (n = 4), and others [i.e. tocino (Philippine sweet bacon), luncheon meat, and belly rolls]. PBMAs generally have lower energy, total and saturated fat, and higher price/g protein, dietary fiber, sodium, and calcium content compared to ABM. Proteins, carbohydrates, and other micronutrients (i.e. iron, potassium, and vitamin B complex) vary depending on the meat category and ingredient used. Current findings highlight the need to redesign existing PBMAs considering nutritional and economic factors to be at par with ABMs.

The microbial contaminants of plant-based meat analogues from the retail market

The aim of the study was to analyse the key microbial contaminants of plant-based meat analogues (PBMA) from retail. A total of 43 samples of PBMAs (12 frozen/31 chilled) in the “ready-to-cook” category, such as hamburgers, meatballs or breaded imitation steaks were purchased in retail stores in the Czech Republic in summer (n = 21) and autumn 2022 (n = 22). The detected indicator bacteria (total viable count, lactic acid bacteria, Enterobacteriaceae, yeasts, moulds) had relatively low values in the analysed PBMA samples and only rarely reached levels of 7 log CFU/g. E. coli, STEC and coagulase-positive staphylococci were not detected by isolation from plates in any of analysed samples. Mannitol positive Bacillus spp. were isolated from almost half of the analysed samples of the PBMA. B. cereus sensu lato was isolated from 3 samples by isolation from plates, and after enrichment in 35 samples (81 %). Clostridium perfringens could not be detected by isolation from plates, nevertheless after multiplication, it was detected in 21 % of samples. Analyses of PBMA samples revealed considerable variability in microbial quality. The presence of spore-forming bacteria with the potential to cause foodborne diseases is alarming. However, to evaluate the risks, further research focused on the possibilities of growth under different conditions of culinary treatment and preservation is needed.

Canadians' experiences of alternative protein foods and their intentions to alter current dietary patterns

Despite established evidence about the environmental and health benefits of alternative protein foods (APF), considerable knowledge gaps and misconceptions remain toward APF. Drawing on a national survey (1800+ responses), the study explores Canadians' experiences of APF and intentions to alter current dietary patterns focusing on four APF – plant-based alternative proteins (PBAP) – plant-based (PB) milk, PB meat, lab-grown (LG) meat, and other alternative proteins (OAP) – and two animal-based foods (ANBF)– milk and meat. Data were collected based on a proportional stratified sampling method from all regions of Canada and analyzed using econometric models. While PB milk was the most consumed APF, followed by PB meat, LG meat was the least tried among participants. Perceived complexity of APF discouraged individuals from cutting back on ANBF, while increasing the consumption of APF. Perceived relative advantage was positively related to the adoption of APF. Perceived compatibility strongly influenced individuals’ adoption of PB meat and OAP. Likewise, perceived trialability significantly influenced the adoption of PB milk and PB meat. Despite the perception that APF may have high health related risks associated with processing, additives, calorie and sugar content, this did not prevent individuals from consuming PB milk and OAP. However, perceived risks did affect intentions to alter dietary patterns in the next 12 months. Additionally, meat attachment and sustainability orientation significantly predicted current consumption decisions of APF and intentions to alter dietary patterns. Although sustainability orientation motivates dietary changes, it did not always lead to extreme shifts. Finally, several demographic variables (age, gender, and education), dietary preferences (being omnivore), and residential area and region had influence on current consumption decisions and future intentions. In conclusion, by controlling several factors and through a comparative analysis of various protein sources, the study offers insights into the interplay of innovation-adoption characteristics, perceived risks, meat attachment and sustainability orientation in understanding dietary choices and provides some implications for industry stakeholders and policies promoting APF.

Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues.

To investigate the impact of extrusion parameters on the formation of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide in plant-based meat analogues (PBMAs), the content changes and the correlations of compounds related to their formation were studied. The extrusion promoted CML, CEL and acrylamide formation, with more CEL being formed than CML. Variations in the moisture level and barrel temperature exerted a greater influence on the CML, CEL, acrylamide and α-dicarbonyl compounds than the screw speed and the feed rate. An increase in the moisture content led to a decrease in the CEL content, whereas it enhanced CML formation. The impact of moisture on acrylamide formation varied depending on whether low- or high-moisture extrusion was applied. Elevated temperatures promoted the accumulation of CEL, methylglyoxal and 2,3-butanedione while diminishing the accumulation of CML, acrylamide, glyoxal and 3-deoxyglucosone. CML and CEL were positively correlated with glyoxal and methylglyoxal, respectively. CEL and methylglyoxal were negatively correlated with protein and water content, whereas CML, glyoxal and 3-deoxyglucosone displayed positive correlations. In summary, higher moisture levels and feed rates and lower screw speeds and barrel temperatures are advantageous for producing PBMAs with lower CEL and total advanced glycation end-products contents, while lower or higher moisture contents, a lower feed rate and a higher barrel temperature are beneficial to reducing the acrylamide content.

Chinese consumers' valuation for prepared plant-based meat products: Does environmental information matter?

Despite the growing interest in innovative nonanimal protein-prepared foods, knowledge about consumer demand for these newly prepared foods and their potential scope in the market could be improved. This study reports the results of a discrete choice experiment on consumers' (n=1245) willingness to pay (WTP) for prepared plant-based meat (PPBM) in the context of Chinese food culture. Consumers were randomly assigned to a treated group with additional environmental information about PPBM. The estimation results of the random parameter logit model showed that when environmental information was provided, consumer preferences and WTP for frozen meatballs with mixed meat (beef-based and soy protein-based meat) and PBM (pure soy protein-based meat) significantly increased. However, their preference and WTP for food quality and safety attributes of meatballs decreased. Simultaneously, the availability of information reveals the heterogeneity of preferences. This study found that positive WTP for PPBM was limited to consumers with a low degree of food technology neophobia (FTN) and that consumers with a high degree of FTN may avoid purchasing meatballs made from PBM. In contrast, consumers with a higher time preference (i.e., impatient consumers) were likelier to pay for PPBM meatballs. PRACTICAL APPLICATION: PPBM is especially valuable in developing innovative nonanimal protein-prepared foods, and China has the potential to become the largest PPBM food market. Understanding consumers' preference for PPBM products and the impact of information provision on their WTP will assist food companies in devising suitable strategies for the development of new PPBM products. The findings of this study provide targeted market insights for the food industry to help guide the development of plant-based meat products more effectively.

Trends in Plant-Based Diets among United States Adults, 1999–March 2020

BackgroundInterest in plant-based eating has increased alongside increased variety and availability of highly processed plant-based meat and dairy alternatives. The impact of the shifting commercial landscape and public interest in plant-based eating on dietary intake is unknown. ObjectivesTo examine trends in the consumption and composition of plant-based diets in the United States adults. MethodsSerial cross-sectional data from the National Health and Nutrition Examination Survey were used to assess trends in the proportion of United States adults aged ≥20 y consuming a plant-based diet (defined as ≥50% total protein from plants on a 24-h dietary recall) from 1999–2000 to 2017–March 2020 (n = 51,698). Trends in processing level (percentage energy intake from ultraprocessed foods) and diet quality [Healthy Eating Index (HEI)-2020 scores] were assessed in the subset of adults consuming plant-based diets (n = 8327). ResultsThe proportion of United States adults consuming plant-based diets increased from 14.4% (95% CI: 12.9%, 16.0%) to 17.2% (95% confidence interval [CI]: 15.5%, 19.1%; P = 0.005 for trend). In all survey cycles, ultraprocessed foods accounted for the majority of energy intake, and ultraprocessed food intake in plant-based diets did not significantly change over time [50.7% kcal (95% CI: 47.3%, 54.1%) in 1999–2000 compared with 52.7% kcal (95% CI: 49.7%, 55.6%) in 2017–March 2020; P for trend = 0.34]. The quality of plant-based diets, measured by HEI-2020 scores, improved from 52.1 (95% CI: 49.7, 54.6) to 55.8 (95% CI: 54.1, 57.5; P for trend <0.001). ConclusionsBetween 1999 and March 2020, the proportion of United States adults consuming a plant-based diet increased. Among people consuming plant-based diets, ultraprocessed foods contributed most to energy intake and there was no sustained change in intake over time. The mean diet quality was low but improved modestly.

Comparison of Physico-Chemical and Sensory Attributes in Plant-Based Meat Analogue Patties and Chicken Patties

Comparison of Physico-Chemical and Sensory Attributes in Plant-Based Meat Analogue Patties and Chicken Patties

Hybrid Category Positioning: The Positioning of Plant-Based Meat Alternatives (WITHDRAWN)

Hybrid Category Positioning: The Positioning of Plant-Based Meat Alternatives (WITHDRAWN)

Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure

Polysaccharides are widely used to improve the quality of plant-based meat analogue (PMA). In this study, four kinds of konjac glucomannan (KG) with different deacetylation degrees (DD) were prepared, namely KG1 (native KG, DD = 0.00 %), KG2 (DD = 41.40 %), KG3 (DD = 80.01 %) and KG4 (DD = 89.07 %), and their effects on the quality of PMA were studied. Results manifested that KG3 improved the hardness (from 3017.16 g to 3307.16 g) and protein digestibility (from 49.65 % to 53.01 %) of PMA without reducing the P21, KG2 and KG4 were less effective than KG3, while KG1 led to a significant decline in the hardness and protein digestibility of PMA. The rheological properties and intermolecular force analysis showed that the partially deacetylated KG was more conducive to improving the G' of the protein system during heating and the proportion of covalent bonds in PMA. These findings suggested that partially deacetylated KG was more promising than native or highly deacetylated KG in PMA. Furthermore, scanning electron microscopy revealed that the morphology of KG gradually changed from fine filaments, to coarse filaments, short filaments and granules as DD increased. This study provides a theoretical basis for the application of partially deacetylated KG in PMA.

Essential minerals and anti-nutritional compounds in plant-based burgers using the infogest in vitro digestion protocol

Plant-based burgers (PBB) are becoming a worldwide popular alternative to meat-based burgers (MBB). Still, their mineral composition can differ significantly depending on the ingredients used, the effect of the matrix, and the chemical form of the elements that influence solubility in the digestive tract. Thus, the study evaluated the total content and bioaccessibility of calcium (Ca), iron (Fe), magnesium (Mg), manganese (Mn), and zinc (Zn) in commercial samples of PBB and MBB. Tests used acid mineralization in an analytical microwave, following INMETRO for method validation. Results, in mg/100 g, of Ca (22.2–144), Fe (3.52–12.9), Mg (21.6–120), Mn (<LOQ-2.26), and Zn (0.91–3.47) observed for PBB indicated extensive variation; and for MBB composition of Ca (<LOQ-8.15), Fe (1.79–2.06), Mg (18.2–20.1), Mn (<LOQ), and Zn (5.42–6.86) presented low variation. The percentage of bioaccessibility, was significant in chickpea PBB for Ca (31.5 %), Fe (51.2 %), Mg (81.0 %), Mn (61.7 %), and Zn (48.0 %). MBB also showed bioaccessibility for Ca (92.4 %), Fe (60.0 %), and Mg (83.6 %). Anti-nutritional compounds such as myo-inositol phosphates and total dietary fiber did not affect negatively mineral bioaccessibility in PBB evaluated. To date, this study is the first to carry out in vitro digestion simulation assays using the INFOGEST 2.0 protocol to evaluate the bioaccessibility of essential minerals in PBB and anti-nutritional compounds. In addition, the data presented can help manufacturing companies develop more nutritious and competitive plant-based meat analogs (PBMA) as PBB. They can also influence dietary recommendations and public health policies by identifying foods nutritionally more suitable, which has a positive impact on public health. With this information, consumers can make more informed and responsible food choices, based on nutritional needs.

Meat, plant-based or in-vitro salami: Explaining food product choice of Generation Y and Z in Germany through carnism and the core dimensions of the food-related lifestyle scale

The food industry contributes to negative consequences for the environment through animal husbandry. To provide more transparency to consumers, husbandry labels were introduced. In addition, many vegetarian/vegan meat alternatives are available on the market to reduce meat consumption. A new type of meat substitute is in vitro-meat, which is grown in the laboratory using stem cells. There is a gap in knowledge regarding social attitudes that influence customers to eat meat or meat substitutes. Carnism and the core dimensions of the food-related lifestyle scale were used to explain the perception of meat, plant-based meat, and in-vitro meat. The research gap was explored using a survey on salami. The results can be used in marketing and to understand the factors that contribute to Generation Y and Z ´ s choice to eat meat. Attendants could choose between products with different attributes, such as salami type, environment label, animal welfare label, origin label, and price. The survey shows that type of salami is the most important characteristic for consumer´s choice immediately before animal welfare label. Three segments were formed through latent class analysis that differed in their attitudes and the importance of attributes for their choices. The majority of Generation Y and Z in Germany prefer vegan meat over real meat, and in-vitro meat is more popular than beef or pork meat, although this is still unknown and not yet on the German market. Carnism and core dimensions of food-related lifestyle scale partly explain choice behavior, and are also guiding people choosing in-vitro meat.

Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication

The sensory quality of plant-based meat analogues (PBMAs) limits wider consumer acceptance, particularly because of their lack of perceived juiciness. This study aimed to investigate the role of bolus properties at different moments of consumption in dynamic texture perception, especially juiciness, of PBMA and beef patties. Patties were cooked to three core temperatures (60, 70, 80 °C) to obtain specimens differing in juiciness. For PBMA and beef patties, juiciness citation proportions (Temporal-Check-All-That-Apply) peaked within the first third of mastication, then decreased strongly until swallowing. This temporal pattern closely aligned with the serum release during mastication as 75% of serum was released from patties during the first third of mastication. Additional structural breakdown of bolus occurred until the end of mastication accompanied by less than 25% additional serum release. With increasing mastication, PBMA and beef patties showed a significant increase in saliva uptake and number of bolus particles, while bolus particle size and hardness decreased, demonstrating a progressive oral structural breakdown. No significant differences in bolus properties were observed between PBMA patties differing in juiciness, while beef patties varying in juiciness differed significantly in bolus water content and liquid expelled from bolus, as a result of the structural changes of myofibrillar protein upon heating. We conclude that, for the patties used in this study, juiciness perception of PBMA patties is driven by serum release during early stages of mastication and not effected by additional oral structural breakdown, while juiciness of beef patties is affected by initial serum release and differences in bolus properties resulting from additional oral structural breakdown.

Plant-Based Meat Analogues and Consumer Interest in 3D-Printed Products: A Mini-Review.

The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing products customised to suit consumers' wants and needs. There is a broad acceptance from consumers regarding the safety and desirability of consuming food products that are produced using 3D printing. As this is a new technology, consumers must be provided with relevant information from a trusted source, with further research needing to be conducted within the context of the identified market and culture. By embracing the strength of customisation of 3D printing and coupling this with the global demand for plant-based products, 3D printed PBMAs could be a future challenger to the currently popular production method of extrusion. Therefore, this article reviews consumer interests in PBMAs and summarises opportunities for using 3D printing technology to produce plant-based meat analogues.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.

Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of High-moisture extruded products

High-moisture extrusion (HME) has increasingly garnered attention in the production of plant-based meat analogs. Nevertheless, the disorganized structural properties and poor functional characteristics of HME extrudates pose significant challenges to the advancement of plant-based alternatives in the food industry. The coextrusion of proteins and polysaccharides has emerged as an effective strategy to improve the sensory qualities of HME meat analogs. Herein, we investigated the effects of the type and addition of inulin on the structural and functional properties of HME extrudates comprising soy protein isolate, soy protein concentrate, and wheat protein. The results indicated that inulin facilitated the conversion of 7S to 11S globulin and induced a transformation from a β-turn angle to a β-folded protein structure, promoting lamellar structure formation and enhancing the overall stability of the protein matrix. Optimal results were achieved with the addition of 6% long-chain and short-chain inulin. In terms of functional characteristics, the incorporation of short-chain inulin resulted in a superior fiber structure and protein digestibility, whereas long-chain inulin enhanced the water-holding capacity, rehydration rate, and thermal stability. Additionally, intermolecular interaction analysis revealed that these inulin-induced improvements in the quality of HME extrudates are primarily attributed to the strengthening of disulfide bonds and hydrogen bonds. These findings offer crucial insights for advancing the quality of plant-based meat analogs, providing valuable directions for future product development in the food industry.

Inducing melt elongation flow and controlling cooling temperature facilitate the texturization of high-moisture soy protein extrudates

The texturization of high-moisture extrudates is crucial for assessing their texture and palatability. Inducing melt elongation flow and controlling cooling temperature are effective strategies for improving protein texturization in the cooling zone. In this study, a multihole die assembly composed of an 89-hole plate and a cooling die was employed for the high-moisture extrusion of soy proteins. The morphology, textural characteristics, and water distribution of the resulting extrudates at different cooling temperatures were investigated. The results showed that the utilization of a multihole die significantly increased the texturization degree of the extrudates by approximately 30%. Extrudates produced at a cooling temperature of 40 °C exhibited anisotropic and fiber-rich structures. These extrudates had superior elasticity and chewiness compared to conventionally extruded proteins, and they also displayed even water distribution in the textured protein matrices. The acquired knowledge would offer valuable insights into the cooling-induced protein texturization facilitated by multihole die technology, which holds significance for the structural design of plant-based meat analogs.

Assessing the Protein Quality, In Vitro Intestinal Iron Absorption and Human Faecal Microbiota Impacts of Plant-Based Mince.

The nutritional quality of plant-based meat analogues compared to traditional meat products has been questioned in recent commentary, particularly in relation to protein quality and micronutrient bioavailability. However, the attributes of specific products within this category are unclear. We therefore undertook a comprehensive assessment of the compositional and functional attributes of v2food® (Sydney, Australia) plant-based mince, including an assessment of the effects of reformulation, including the addition of amino acids, ascorbic acid, and different forms of elemental iron. The protein digestibility and protein quality of v2food® plant-based mince were comparable to beef mince in the standardized INFOGEST system, and favourable effects on microbiota composition and short-chain fatty acid (SCFA) production were demonstrated in an in vitro digestion system. The use of ferrous sulphate as an iron source improved in vitro intestinal iron absorption by ~50% in comparison to other forms of iron (p < 0.05), although levels were ~3-fold lower than beef mince, even in the presence of ascorbic acid. In conclusion, the current study identified some favourable nutritional attributes of plant-based v2food® mince, specifically microbiota and SCFA changes, as well as other areas where further reformulation could be considered to further enhance the bioavailability of key nutrients. Further studies to assess the effect of plant-based meat analogues on health measures in vivo will be important to improve knowledge in this area.