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Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile.
Locatelli, Nathalia Tarossi; Chen, Grace Fen Ning; Batista, Mariana Frazão; Furlan, Júnior Mendes; Wagner, Roger; Bandoni, Daniel Henrique; de Rosso, Veridiana Vera.
Afiliação
  • Locatelli NT; Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil.
  • Chen GFN; Graduate Program in Nutrition, Federal University of São Paulo (UNIFESP), São Paulo, Brazil.
  • Batista MF; Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil.
  • Furlan JM; Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos, SP, Brazil.
  • Wagner R; Graduate Program in Nutrition, Federal University of São Paulo (UNIFESP), São Paulo, Brazil.
  • Bandoni DH; Federal University of Pampa (UNIPAMPA), Itaqui, Rio Grande do Sul, Brazil.
  • de Rosso VV; Department of Technology and Food Science, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul, Brazil.
Curr Res Food Sci ; 9: 100796, 2024.
Article em En | MEDLINE | ID: mdl-39021609
ABSTRACT
Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda