Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil

The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian...

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Bibliographic Details
Published in:Journal of food science and technology 2024-05, Vol.61 (5), p.928-938
Main Authors: Luz, Gisele Marcondes, Costa-Santos, Augusto César, Moraes-Neto, Venancio Ferreira, Pallone, Juliana Azevedo Lima
Format: Article
Language:English
Subjects:
absorption
added sugars
Brazil
calcium
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dairy products
Dietary fiber
Food industry
Food Science
healthy diet
iron
Labeling
Labels
Margarine
markets
Meat
Micronutrients
nutrient content
Nutrients
Nutrition
Nutritive value
Original Article
Plant-based foods
Proteins
saturated fats
Sodium
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Summary:The nutritional quality of 132 plant-based meat alternatives (PBMAs) and 242 plant-based dairy alternatives (PBDAs) in the Brazilian market was evaluated for nutritional content reported in the labeling. Added sugar, saturated fat, and sodium limits were also observed according to the new Brazilian front-of-pack labeling (FOPL). In general, PBMAs have a considerable content of protein, dietary fiber and reduced content of saturated fat and sodium, while PBDAs have a low Na content, a high content of total and saturated fat, but are poor in protein and dietary fiber. Regarding micronutrients, PBMAs can be considered a source of iron, and PBDAs are a source of calcium. For FOPL, 37% of PBDAs and 21% of PBMAs must have the descriptions “high in saturated fat” and “high in sodium”, respectively, on their labels. Therefore, the PBMAs and PBDAs available on the Brazilian market have great potential to contribute to a healthy diet, however, aspects such as the absorption of nutrients and their effects on health and the possibility of total or partial replacement of meat and dairy products should be considered in future investigations. In addition, the data presented are useful to assist consumers, food industries, and regulatory bodies.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05887-w