Document Type

Article

Publication Date

6-12-2019

Keywords

Greenhouse gas emissions, Meat substitutes, Nutritional value, Plant protein, Soy protein, Vegan, Wheat protein

Abstract

© 2018 by the authors. Meat analogs are processed foods designed to mimic meat products. Their popularity is increasing among people seeking foods that are healthy and sustainable. Animal-sourced protein products differ in both their environmental impact and nutritional composition. The protein sources to produce meat analogs come from different plants. There is a lack of published research data assessing differences in these two aspects of meat analogs according to the plant protein source. This study compared the greenhouse gas (GHG) emissions of different types of meat analogs according to their main source of protein (wheat, soy, wheat and soy, or nuts), and their nutritional composition. We also compared totally plant-based products with those containing egg. We performed life cycle analyses of 56 meat analogs from ingredient production to the final commercial product. The nutrient profile of the meat analogs was analyzed based on ingredients. Descriptive statistics and differences between means were assessed through t-test and ANOVA. No differences in GHG emissions were observed among products with different major sources of protein. However, egg-containing products produced significantly higher amounts of GHG (p < 0.05). The nutritional composition of all meat analogs was found to be quite similar. Altogether, total plant-based meat analogs should be the choice for the sake of the environment.

Journal Title

Sustainability

Volume

11

Issue

12

DOI

10.3390/SU11123231

First Department

Population Health, Nutrition & Wellness

Acknowledgements

Retrieved January 14, 2021 from https://www.mdpi.com/2071-1050/11/12/3231/htm

Download

Included in

Nutrition Commons

Share

COinS