Nutritional value of ready-to-eat meat alternatives in Belgium

Recent Nutrients The study compares the nutritional content of ready-to-use meat alternatives with that of real meat products.

study: Nutritional analysis of ready-to-eat meat substitutes in BelgiumImage credit: Antonina Vlasova / Shutterstock.com

The many benefits of a plant-based diet

Recently, many people around the world have become interested in meat alternatives, for religious, environmental, ethical or health reasons. Most of the adult population of Belgium eats vegetarian food at least once a week, but a recent survey reports that the number of Belgians who eat meat or fish every day is gradually decreasing.

Environmental impacts associated with the production of animal-based foods include approximately 25% of global greenhouse gas (GHG) emissions, deforestation, and the need for large amounts of land and water. Many studies have highlighted that increasing consumption of plant-based foods and decreasing intake of animal-based protein sources could have a positive impact on the planet and human health.

Legumes are the most widely accepted alternative protein source to animal foods, while insects and cultured meat are less popular alternative protein sources. Compared to people who regularly consume animal proteins, people who follow a healthy plant-based diet have a significantly reduced risk of developing chronic non-communicable diseases such as cardiovascular disease, type 2 diabetes, chronic kidney disease, and some types of cancer.

Many national and international programs promote plant-based diets, but changing eating habits is difficult because they are often driven by culinary traditions, taste preferences, food novelty and religious beliefs.

According to the Belgian Food Consumption Survey, Flemish residents consume less than 4 grams of vegetarian products, including unprocessed or minimally processed vegetarian products such as tofu, and highly processed ready-to-use meat alternatives such as vegetarian/vegan minced meat and vegetarian/vegan burgers.

Between March 2020 and February 2021, sales of cooked meat in Belgium are reported to have increased by 24%. More and more consumers are attracted to cooked meat alternatives due to their similar taste, texture, mouthfeel and appearance.

As these products become more popular among consumers, it is important to understand their nutritional value. Many of these products are now considered ultra-processed foods according to the NOVA classification.

About the Research

This study assessed the nutritional composition of ready-to-eat meat alternatives available on the Belgian market and compared their macro- and micronutrient profiles with those of real meat products.

A database of all uncooked and undercooked ready-to-use meat alternatives sold in Belgian supermarkets, along with their nutritional content and prices, was developed between May and December 2022. In the current study, we considered all vegetarian and vegan fresh/frozen ready-to-use meat alternatives from the database.

Ready-to-use meat alternatives were categorised into 13 groups and meat products were categorised into 10 groups based on their name and characteristics. All products had their nutritional content, price, Nutriscore and Ecoscore obtained and were scored with a combination of letter (A to E) and colour (dark green to red).

The most nutritious and preferred foods were shown in dark green, while the less nutritious and to be avoided foods were shown in red. The Eco-Score indicated the environmental value of the product, with A being the most environmentally friendly product and E being the least environmentally friendly.

research result

Based on the recommendations for protein, total fat, saturated fat and salt established by the Belgian Dietitians Association, minced meat, pieces, strips and cubes of meat are considered the most preferred foods based on their nutritional content.

Bean burgers/falafels were low in protein content, while nut/seed burgers, cheeseburgers/schnitzels and sausages were too high in total fat content.Adding iron or vitamin B12 to ready-to-eat meat alternatives increased the standard values.

Compared to real steak, vegetarian/vegan steak was the least popular among consumers, while vegetarian/vegan minced meat and vegetarian/vegan bacon had the most favourable nutritional profile compared to animal-based meat.

Many vegetarian/vegan ready-to-use meat alternatives have been shown to have a lower protein content than meat products. However, vegetarian/vegan ready-to-use meat alternatives are higher in fiber and lower in saturated fat content. Importantly, a high-fiber diet has been associated with a lower risk of non-communicable diseases such as cardiovascular disease, type 2 diabetes, and gastrointestinal disorders.

Conclusion

Soy and wheat are the most common protein sources for ready-to-use meat alternatives. Based on macro- and micronutrient content, vegetarian/vegan meat in various forms such as minced meat, pieces, strips and cubes was rated favorably.

Vegetarian/vegan cheeseburgers/schnitzels, hamburgers, nuts/seeds and sausages were higher in fat, while legume burgers/falafel products were less preferred than animal proteins.

Taken together, the findings suggest that a varied plant-based protein diet is best for improving health and reducing the risk of complications.