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Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil.
Luz, Gisele Marcondes; Costa-Santos, Augusto César; Moraes-Neto, Venancio Ferreira; Pallone, Juliana Azevedo Lima.
Afiliación
  • Luz GM; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil.
  • Costa-Santos AC; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil.
  • Moraes-Neto VF; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil.
  • Pallone JAL; Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Monteiro Lobato Street 80, Campinas, São Paulo 13083862 Brazil.
J Food Sci Technol ; 61(5): 928-938, 2024 May.
Article en En | MEDLINE | ID: mdl-38487280
ABSTRACT
The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian front-of-pack labeling (FOPL). In general, PBMAs have a considerable content of protein, dietary fiber and reduced content of saturated fat and sodium, while PBDAs have a low Na content, a high content of total and saturated fat, but are poor in protein and dietary fiber. Regarding micronutrients, PBMAs can be considered a source of iron, and PBDAs are a source of calcium. For FOPL, 37% of PBDAs and 21% of PBMAs must have the descriptions "high in saturated fat" and "high in sodium", respectively, on their labels. Therefore, the PBMAs and PBDAs available on the Brazilian market have great potential to contribute to a healthy diet, however, aspects such as the absorption of nutrients and their effects on health and the possibility of total or partial replacement of meat and dairy products should be considered in future investigations. In addition, the data presented are useful to assist consumers, food industries, and regulatory bodies. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05887-w.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: J Food Sci Technol Año: 2024 Tipo del documento: Article Pais de publicación: India
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE País/Región como asunto: America do sul / Brasil Idioma: En Revista: J Food Sci Technol Año: 2024 Tipo del documento: Article Pais de publicación: India