The rise of plant-based protein options as meat substitutes has grown significantly as more individuals adopt a plant-based diet. However, the nutritional value of these products remains a concern. A study from the Chalmers University of Technology in Sweden has found that many meat substitutes sold
The study reveals that the nutritional value of meat substitutes currently on the market is often inadequate, based on factors such as the selection of raw materials , processing methods , and added ingredients .
Professor Ann-Sofie Sandberg, The Department of Biology and Biological Engineering, Chalmers University of Technology. Credit: Chalmers “Among these products, we saw a wide variation in nutritional content and how sustainable they can be from a health perspective. In general, the estimated absorption of iron and zinc from the products was extremely low.
Iron deficiency among women is a widespread, global problem. In Europe, 10 to 32 per cent of women of childbearing age are affected and almost one in three teenage girls at secondary school in Sweden. Women are also the group in society most likely to have switched to a plant-based diet and to eat the least amount of red meat, which is the main source of iron that can be easily absorbed in the digestive tract.
The protein is then subjected to high pressure and temperature, which restructures the proteins, known as texturization so that a product can be achieved that is meatier and chewier in combination with other ingredients.
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