Ultra-processing markers are more prevalent in plant-based meat products as compared to their meat-based counterparts in a German food market analysis.

ABSTRACT:

Objective

To compare ultra-processing markers and nutrient composition in plant-based meat products (PBMP) with equivalent meat-based products (MBP).

Design

A total of 282 PBMP and 149 MBP within 18 product categories were assessed. Based on the NOVA classification, 33 ultra-processing markers were identified and six ultra-processing bullet categories were defined, that is flavour, flavour enhancer, sweetener, colour, other cosmetic additives and non-culinary ingredients. The ingredient lists were analysed concerning these ultra-processing markers and ultra-processing bullet categories, as well as nutrient composition, for all PBMP and MBP. Differences between PBMP and MBP were assessed using chi-square and Mann-Whitney U tests, respectively.

Setting

Cross-sect

SUBMITTER: Metz KM 

PROVIDER: S-EPMC10755440 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature