Journal Home > Volume 8 , Issue 4
Food Science and Human Wellness 2019, 8(4): 320-329 https://doi.org/10.1016/j.fshw.2019.11.006
Review Article | Open Access | Issue | Published: 22 November 2019

An investigation of the formulation and nutritional composition of modern meat analogue products

Show Author's Information Benjamin M. Bohrer,( )
Department of Food Science, University of Guelph, 50 Stone Road East Guelph, Ontario, N1G 2W1, Canada

Peer review under responsibility of KeAi Communications Co., Ltd

Keywords:
Plant-based meat, Simulated meat, Meat alternatives, Processed foods, Protein foods
Cite this article:
Bohrer BM. An investigation of the formulation and nutritional composition of modern meat analogue products. Food Science and Human Wellness, 2019, 8(4): 320-329. https://doi.org/10.1016/j.fshw.2019.11.006
Download citation
EndNote(RIS)
BibTeX

800

Views

43

Downloads

Citations

316

Crossref

N/A

WoS

308

Scopus

0

CSCD

Abstract Full text About this article

Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues, evaluate the nutrient specifications of modern meat analogue products, and then form a comparison with traditional meat products. Based on this investigation, it was determined – firstly, the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods; and secondly, the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate. Therefore, based on these findings, modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products, albeit with many different ingredients and a high level of further processing.


menu
Abstract
Full text
Outline
About this article

An investigation of the formulation and nutritional composition of modern meat analogue products

Show Author's information Benjamin M. Bohrer,( )
Department of Food Science, University of Guelph, 50 Stone Road East Guelph, Ontario, N1G 2W1, Canada

Peer review under responsibility of KeAi Communications Co., Ltd

Abstract

Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors. The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues, evaluate the nutrient specifications of modern meat analogue products, and then form a comparison with traditional meat products. Based on this investigation, it was determined – firstly, the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods; and secondly, the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate. Therefore, based on these findings, modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products, albeit with many different ingredients and a high level of further processing.

Keywords: Plant-based meat, Simulated meat, Meat alternatives, Processed foods, Protein foods

References(69)

[1]

M.J. Gibney, C.G. Forde, D. Mullally, et al., Ultra-processed foods in humanhealth: a critical appraisal, Am. J. Clin. Nutr. 106 (2017) 717–724, http://dx.doi.org/10.3945/ajcn.117.160440.
DOI Google Scholar
[2]

J.M. Poti, B. Braga, B. Qin, Ultra-processed food intake and obesity: what really matters for health – processing or nutrient content?, Curr. Obes. Rep. 6 (2017) 420-431.
DOI Google Scholar
[3]

V.K. Joshi, S. Kumar, Meat Analogues: plant based alternatives to meatproducts-a review, Int. J. Food Ferment. Tech. 5 (2015) 107–119, http://dx.doi.org/10.5958/2277-9396.2016.00001.5.
DOI Google Scholar
[4]

P. Kumar, M.K. Chatli, N. Mehta, et al., Meat analogues: health promising sustainable meat substitutes, Crit. Rev. Food Sci. Tech. 57 (2017) 923–932, http://dx.doi.org/10.1080/10408398.2014.939739.
DOI Google Scholar
[5]

L.M. Keefe, #FakeMeat: how big a deal will animal meat analogs ultimately be? Anim. Front. 8 (2018) 30–37, http://dx.doi.org/10.1093/af/vfy011.
DOI Google Scholar
[6]

C.A. Monteiro, G. Cannon, R.B. Levy, et al., The food system. ultra-processing. the big issue for nutrition, disease, health, well-being (Commentary), World Nutr. 3 (2012) 527-569.
Google Scholar
[7]

C.A. Monteiro, J.C. Moubarac, G. Cannon, et al., Ultra-processed products are becoming dominant in the global food system, Obes. Rev. 14 (2013) 21–28, http://dx.doi.org/10.1111/obr.12107.
DOI Google Scholar
[8]

R. Moodie, D. Stuckler, C. Monteiro, et al., Profits and pandemics: preventionof harmful effects of tobacco, alcohol, and ultra-processed food and drinkindustries, Lancet 381 (2013) 670–679, http://dx.doi.org/10.1016/S0140-6736(12)62089-3.
DOI Google Scholar
[9]

P. Pinstrup-Andersen, Nutrition-sensitive food systems: from rhetoric toaction, Lancet 382 (2013) 375–376, http://dx.doi.org/10.1016/S0140-6736(13)61053-3.
DOI Google Scholar
[10]

C.A. Monteiro, G. Cannon, R. Levy, et al., NOVA. The star shines bright, World Nutr. 7 (2016) 28-38.
Google Scholar
[11]

C.A. Monteiro, G. Cannon, J.C. Moubarac, et al., The UN Decade of Nutrition,the NOVA food classification and the trouble with ultra-processing, PublicHealth Nutr. 21 (2018) 5–17, http://dx.doi.org/10.1017/S1368980017000234.
DOI Google Scholar
[12]

J.E. Elzerman, A.C. Hoek, M.J. van Boekel, et al., Appropriateness, acceptanceand sensory preferences based on visual information: a web-based survey onmeat substitutes in a meal context, Food Qual. Prefer. 42 (2015) 56–65, http://dx.doi.org/10.1016/j.foodqual.2010.10.006.
DOI Google Scholar
[13]
K. Kyriakopoulou, B. Dekkers, A.J. van der Goot, Plant-based meat analogues, in: Sustainable Meat Production and Processing, Academic Press, 2019, pp. 103–126, http://dx.doi.org/10.1016/B978-0-12-814874-7.00006-7.
DOI
[14]

F.B. Hu, Plant-based foods and prevention of cardiovascular disease: anoverview, Am. J. Clin. Nutr. 78 (2003) 544S–551S, http://dx.doi.org/10.1093/ajcn/78.3.544S.
DOI Google Scholar
[15]

R.H. Liu, Health-promoting components of fruits and vegetables in the diet,Adv. Nutr. 4 (2013) 384S–392S, http://dx.doi.org/10.3945/an.112.003517.
DOI Google Scholar
[16]

P.J. Tuso, M.H. Ismail, B.P. Ha, et al., Nutritional update for physicians:plant-based diets, Perm. J. 17 (2013) 61–66, http://dx.doi.org/10.7812/TPP/12-085.
DOI Google Scholar
[17]

K.D. Hall, A. Ayuketah, R. Brychta, et al., Ultra-processed diets cause excesscalorie intake and weight gain: an inpatient randomized controlled trial of adlibitum food intake, Cell Metab. 30 (2019) 67–77, http://dx.doi.org/10.1016/j.cmet.2019.05.008.
DOI Google Scholar
[18]

M.J. Sadler, Meat alternatives – market developments and health benefits,Trends Food Sci. Tech. 15 (2004) 250–260, http://dx.doi.org/10.1016/j.tifs.2003.09.003.
DOI Google Scholar
[19]
W. Shurtleff, A. Aoyagi, History of Meat Alternatives (965 CE to 2014): Extensively Annotated Bibliography and Sourcebook, Soyinfo Center (2014).
[20]
K.A. Smith, The History of the Veggie Burger, Smithsonian Magazine, Accessed June 13, 2019 at, 2014 https://www.smithsonianmag.com/arts-culture/history-veggie-burger-180950163/.
[21]
Mordor Intelligence, Meat Substitutes Market – Growth, Trends, and Forecast (2019-2024), Accessed June 13, 2019 at, 2019 https://www.mordorintelligence.com/industry-reports/meat-substitute-market.
[22]
Zion Market Report, Global Plant Based Meat Market Will Reach USD 21.23 Billion by 2025: Zion Market Research, 2019, Accessed June 23, 2019 at https://www.globenewswire.com/news-release/2019/03/28/1781303/0/en/Global-Plant-Based-Meat-Market-Will-Reach-USD-21-23-Billion-By-2025-Zion-Market-Research.html.
[23]
P.R. Newswire, Meat, Poultry & Seafood Market Size Worth $7.3 Trillion by 2025, Accessed on June 23, 2019 at, Grand View Research, Inc., 2019 https://www.prnewswire.com/news-releases/meat-poultry-seafood-market-sizeworth-73-trillion-by-2025-grand-view-research-inc-683844731.html.
[24]

S.J. Meade, E.A. Reid, J.A. Gerrard, The impact of processing on the nutritional quality of food proteins, J. AOAC Int. 88 (2005) 904-922.
DOI Google Scholar
[25]
S. Damodaran, K.L. Parkin, Fennema’s Food Chemistry, fifth edition, CRC press, 2017.
[26]

M. Friedman, Nutritional value of proteins from different food sources. Areview, J. Agri. Food Chem. 44 (1996) 6–29, http://dx.doi.org/10.1021/jf9400167.
DOI Google Scholar
[27]

E.A. Foegeding, J.P. Davis, Food protein functionality: a comprehensiveapproach, Food Hydrocolloid. 25 (2011) 1853–1864, http://dx.doi.org/10.1016/j.foodhyd.2011.05.008.
DOI Google Scholar
[28]

B.M. Bohrer, Nutrient density and nutritional value of meat products andnon-meat foods high in protein, Trends Food Sci. Tech. 65 (2017) 103–112,http://dx.doi.org/10.1016/j.tifs.2017.04.016.
DOI Google Scholar
[29]

S. Huang, L.M. Wang, T. Sivendiran, et al., Amino acid concentration of highprotein food products and an overview of the current methods used todetermine protein quality, Crit. Rev. Food Sci. Nutr. 58 (2018) 2673–2678,http://dx.doi.org/10.1080/10408398.2017.1396202.
DOI Google Scholar
[30]

V.R. Young, P.L. Pellett, Plant proteins in relation to human protein and aminoacid nutrition, Am. J. Clin. Nutr. 59 (1994) 1203S–1212S, http://dx.doi.org/10.1093/ajcn/59.5.1203S.
DOI Google Scholar
[31]

J.W. Anderson, B.M. Johnstone, M.E. Cook-Newell, Meta-analysis of the effectsof soy protein intake on serum lipids, New Engl. J. Med. 333 (1995) 276–282,http://dx.doi.org/10.1056/nejm199508033330502.
DOI Google Scholar
[32]

C.W. Xiao, Health effects of soy protein and isoflavones in humans, J. Nutr.138 (2008) 1244S–1249S, http://dx.doi.org/10.1093/jn/138.6.1244S.
DOI Google Scholar
[33]

F.M. Sacks, A. Lichtenstein, L. Van Horn, et al., Soy protein, isoflavones, andcardiovascular health: an American Heart Association Science Advisory forprofessionals from the Nutrition Committee, Circulation. 113 (2006)1034–1044, http://dx.doi.org/10.1161/circulationaha.106.171052.
DOI Google Scholar
[34]

V.R. Young, Soy protein in relation to human protein and amino acid nutrition, J Am. Diet. Assoc. 91 (1991) 828-835.
DOI Google Scholar
[35]

G.J. Hughes, D.J. Ryan, R. Mukherjea, et al., Protein digestibility-correctedamino acid scores (PDCAAS) for soy protein isolates and concentrate: criteriafor evaluation, J. Agric. Food Chem. 59 (2011) 12707–12712, http://dx.doi.org/10.1021/jf203220v.
DOI Google Scholar
[36]

M. Friedman, D.L. Brandon, Nutritional and health benefits of soy proteins, J.Agric. Food Chem. 49 (2001) 1069–1086, http://dx.doi.org/10.1021/jf0009246.
DOI Google Scholar
[37]

S. Huang, S.M. Vasquez Mejía, S.J. Murch, et al., Cooking loss, textureproperties, and color of comminuted beef prepared with breadfruit(Artocarpus altilis) flour, Meat Musc. Biol. 3 (2019) 231–243, http://dx.doi.org/10.22175/mmb2018.11.0039.
DOI Google Scholar
[38]

O.P. Malav, S. Talukder, P. Gokulakrishnan, et al., Meat analog: a review, Crit.Rev. Food Sci. Nutr. 55 (2015) 1241–1245, http://dx.doi.org/10.1080/10408398.2012.689381.
DOI Google Scholar
[39]

I.J. Joye, Protein digestibility of cereal proteins, Foods 8 (2019) 199, http://dx.doi.org/10.3390/foods8060199.
DOI Google Scholar
[40]

C. Mota, M. Santos, R. Mauro, et al., Protein content and amino acids profile ofpseudocereals, Food Chem. 193 (2016) 55–61, http://dx.doi.org/10.1016/j.foodchem.2014.11.043.
DOI Google Scholar
[41]

M.G. Nosworthy, J.D. House, Factors influencing the quality of dietaryproteins: implications for pulses, Cereal Chem. 94 (2017) 49–57, http://dx.doi.org/10.1094/cchem-04-16-0104-fi.
DOI Google Scholar
[42]

E. Derbyshire, K.T. Ayoob, Mycoprotein: nutritional and health properties,Nutr. Today 54 (2019) 7–15, http://dx.doi.org/10.1097/NT.0000000000000316.
DOI Google Scholar
[43]
T.J.A. Finnigan, Mycoprotein: Origins, Production and Properties. In Handbook of Food Proteins, Woodhead Publishing, 2011, pp. 335–352, http://dx.doi.org/10.1533/9780857093639.335.
DOI
[44]

D.G. Edwards, J.H. Cummings, The protein quality of mycoprotein, Proc. Nutr.Soc. 69 (2010) E331, http://dx.doi.org/10.1017/S0029665110001400.
DOI Google Scholar
[45]

R.M. Krauss, R.J. Deckelbaum, N. Ernst, et al., Dietary guidelines for healthyAmerican adults: a statement for health professionals from the NutritionCommittee, American Heart Association, Circulation 94 (1996) 1795–1800,http://dx.doi.org/10.1161/01.CIR.94.7.1795.
DOI Google Scholar
[46]

L.J. Appel, M.W. Brands, S.R. Daniels, et al., Dietary approaches to prevent andtreat hypertension: a scientific statement from the American HeartAssociation, Hypertension 47 (2006) 296–308, http://dx.doi.org/10.1161/01.hyp.0000202568.01167.b6.
DOI Google Scholar
[47]

F.M. Sacks, A.H. Lichtenstein, J.H. Wu, et al., Dietary fats and cardiovasculardisease: a presidential advisory from the American Heart Association,Circulation 136 (2017) e1–e23, http://dx.doi.org/10.1161/CIR.0000000000000510.
DOI Google Scholar
[48]

N.G. Forouhi, R.M. Krauss, G. Taubes, et al., Dietary fat and cardiometabolichealth: evidence, controversies, and consensus for guidance, Br. Med. J. 361(2018) k2139, http://dx.doi.org/10.1136/bmj.k2139.
DOI Google Scholar
[49]

D.S. Ludwig, W.C. Willett, J.S. Volek, et al., Dietary fat: From foe to friend?Science 362 (2018) 764–770, http://dx.doi.org/10.1126/science.aau2096.
DOI Google Scholar
[50]

C.J. Field, L. Robinson, Dietary fats, Adv. Nutr. 10 (2019) 722–724, http://dx.doi.org/10.1093/advances/nmz052.
DOI Google Scholar
[51]
U.S. Department of Agriculture, Food Composition Database, USDA Food Composition Database, Retrieved on September 1, 2019 at, 2019 https://ndb.nal.usda.gov/ndb/.
[52]

K. Chowdhury, L.A. Banu, S. Khan, et al., Studies on the fatty acid compositionof edible oil, Bangladesh J. Sci. Ind. Res. 42 (2007) 311–316, http://dx.doi.org/10.3329/bjsir.v42i3.669.
DOI Google Scholar
[53]

R.C. Zambiazi, R. Przybylski, M.W. Zambiazi, et al., Fatty acid composition of vegetable oils and fats, Bol. Do Cent. Pesqui. Process. Aliment. 25 (2017), http://dx.doi.org/10.5380/cep.v25i1.8399.
DOI Google Scholar
[54]

V. Kostik, S. Memeti, B. Bauer, Fatty acid composition of edible oils and fats, J. Hygenic Eng. Design. 4 (2013) 112-116.
Google Scholar
[55]
R. Tarté (Ed.), INgredients in Meat Products: Properties, Functionality andApplications, Springer Science & Business Media, 2009.
[56]

D. Topping, Cereal complex carbohydrates and their contribution to humanhealth, J. Cereal Sci. 46 (2007) 220–229, http://dx.doi.org/10.1016/j.jcs.2007.06.004.
DOI Google Scholar
[57]

M. Viuda-Martos, M.C. López-Marcos, J. Fernández-López, et al., Role of fiberin cardiovascular diseases: a review, Compr. Rev. Food Sci. Food Saf. 9 (2010)240–258, http://dx.doi.org/10.1111/j.1541-4337.2009.00102.x.
DOI Google Scholar
[58]

V. Schuh, K. Allard, K. Herrmann, et al., Impact of carboxymethyl cellulose(CMC) and microcrystalline cellulose (MCC) on functional characteristics ofemulsified sausages, Meat Sci. 93 (2013) 240–247, http://dx.doi.org/10.1016/j.meatsci.2012.08.025.
DOI Google Scholar
[59]

D.J. Jenkins, T.M. Wolever, A.R. Leeds, et al., Dietary fibres, fibre analogues, andglucose tolerance: importance of viscosity, Br. Med. J. 1 (1978) 1392–1394,http://dx.doi.org/10.1136/bmj.1.6124.1392.
DOI Google Scholar
[60]

D.L. Topping, D. Oakenfull, R.P. Trimble, et al., A viscous fibre(methylcellulose) lowers blood glucose and plasma triacylglycerols andincreases liver glycogen independently of volatile fatty acid production in therat, Brit. J. Nutr. 59 (1988) 21–30, http://dx.doi.org/10.1079/BJN19880006.
DOI Google Scholar
[61]

K.C. Maki, M.L. Carson, M.P. Miller, et al., Hydroxypropylmethylcellulose andmethylcellulose consumption reduce postprandial insulinemia in overweightand obese men and women, J. Nutr. 138 (2008) 292–296, http://dx.doi.org/10.1093/jn/138.2.292.
DOI Google Scholar
[62]
D.B. Watson, Public health and carrageenan regulation: a review and analysis, in: Nineteenth International Seaweed Symposium, Springer, Dordrecht, 2007, pp. 55–63.
[63]

A.K. Biswas, V. Kumar, S. Bhosle, et al., Dietary fibers as functional ingredients in meat products and their role in human health, Int. J. Livest. Prod. 2 (2011) 45-54.
Google Scholar
[64]

D. Asioli, J. Aschemann-Witzel, V. Caputo, et al., Making sense of the “cleanlabel” trends: a review of consumer food choice behavior and discussion ofindustry implications, Food Res. Int. 99 (2017) 58–71, http://dx.doi.org/10.1016/j.foodres.2017.07.022.
DOI Google Scholar
[65]

A.V.A. Resurreccion, Sensory aspects of consumer choices for meat and meatproducts, Meat Sci. 66 (2004) 11–20, http://dx.doi.org/10.1016/S0309-1740(03)00021-4.
DOI Google Scholar
[66]

R.A. Mancini, M. Hunt, Current research in meat color, Meat Sci. 71 (2005)100–121, http://dx.doi.org/10.1016/j.meatsci.2005.03.003.
DOI Google Scholar
[67]

R.Z. Fraser, M. Shitut, P. Agrawal, et al., Safety evaluation of soyleghemoglobin protein preparation derived from Pichia pastoris, intended foruse as a flavor catalyst in plant-based meat, Int. J. Toxicol. 37 (2018) (2018)241–262, https://doi.org/10.1177%2F1091581818766318.
DOI Google Scholar
[68]
C. Robinson, The Impossible Burger: Boon or Risk to Health and Environment?, Retrieved on September 1, 2019 at, 2019 https://www.gmoscience.org/impossible-burger-boon-risk-health-environment/.
[69]

J.W. Anderson, P. Baird, R.H. Davis, et al., Health benefits of dietary fiber Nutr.Rev. 67 (2009) 188–205, http://dx.doi.org/10.1111/j.1753-4887.2009.00189.x.
DOI Google Scholar
Publication history
Copyright
Rights and permissions

Publication history

Received: 05 September 2019
Revised: 19 November 2019
Accepted: 22 November 2019
Published: 22 November 2019
Issue date: December 2019

Copyright

© 2019 "Society information".

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return