![]() ![]() Products made from insects currently still play a minor role in Western countries. Meat alternative products are produced based on proteins from plants (e.g., algae, cereals, legumes, mushrooms) or animal sources (e.g., eggs, insects, milk). In Germany, for example, sales (€) of pb alternative products increased by 97% and sales volume (kg/L) increased by 80% between 20. In recent years, pb alternative products have experienced an enormous growth in the German and European food retail sector. Younger people, in particular, are increasingly adopting vegan, vegetarian, or flexitarian diets and thus reducing their consumption of animal products. In its latest report, the OECD/FAO assumes that meat consumption in industrialized countries will not continue to rise as environmental and sustainability awareness increases in the population. The publication of the EAT– Lancet Commission, about a global planetary healthy diet, was decisive in the scientific field. The discussion about reducing the consumption of animal-based foods has increased at many levels in recent years. In the 18–29 age group, on the other hand, environmental and climate reasons (18%) play an important role. ![]() More than 32% of the over-60 s stated that health reasons were their main motivation for abstaining from meat, while the 40–49 age group cited animal welfare reasons (27%). A German online survey clarified that age is essential in individual motivation. ![]() Market research institutes conduct consumer studies to analyze, among other things, the motivations for consuming pb products. This new generation of pb meat, fish, cheese, egg, and dairy products is increasingly competitive with animal products. The trend towards consumption of pb alternative products is increasing, but the high level of processing, wide range of nutrients, and high salt content indicate the need for nutritional guidelines for these products.įrom start-ups and leading companies to the world’s largest meat corporations, food manufacturers are developing fast-growing innovations in plant-based (pb) foods. The calculated Nutri-Score was generally lower for pb meat and higher for pb cheese than for the respective animal products. The daily requirement for iron could be covered better by pb alternatives than previously anticipated as well as the need for the vitamins E and K. In 3 of 17 food groups, the salt content of pb alternatives was lower than in animal products. In pb cheese, the protein content was lower than that of cheese. Pb meat generally contained less energy and total and saturated fat, but more carbohydrates and sugars than meat. ![]() The main protein sources in pb meat were soy and wheat, followed by an increasing use of peas. The number of products has grown in all categories, with the largest increase of 110% in pb cheese. Nutritional data, Nutri-Score, and analysis of micronutrients are presented in this article. Data were collected in online market analyses (2019/2021). The objective of this study was to characterize pb meat and cheese products and compare them with their respective animal-based products. In recent decades, the demand, supply, and consumption of plant-based (pb) alternative products have increased worldwide. ![]()
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