The world’s population is increasing and, for many, the issue of how we can ensure sufficient food supplies to all, while also protecting the environment and its natural resources is a critical one. The most important aspect to address the current global nutritional crisis is ensuring that we provide food items that guarantee the provision of sufficient nutrients to those affected by various forms of malnutrition and to the general entire population. In the words of the Food and Agriculture Organization of the United Nations (FAO) sustainable diets have minimal environmental impact and contribute to food and nutrition security for both our current and the next generation. In other words sustainable diets are those that respect and protect ecosystems and biodiversity in addition to being accepted by the community, affordable, accessible, safe and healthy.
The food industry has shown the capability to rapidly adapt and develop to meet the growing demand for more sustainable food choices. This initiative is particularly reflected in the growing market for alternatives to protein, which are becoming more accessible to consumers, albeit in the Global North rather than Global South. This is a response to the growing global demand for protein , and may alleviate certain pressures in the system of food. However, will these products meet the need for higher quality (i.e., more nutritious) food items and assist us to get closer to ensuring food security for all of us?
Key messages
The ever-growing demands for protein have led to rapid innovations led from the industry of food, like alternative protein sources, of which the nutritional content can still improve.
Many alternative protein products are not an ideal alternative, as they are very salty, lacking in key nutrients and frequently processed in a way that is excessively.
– Transparency regarding the nutritional contents of alternative protein sources is required to educate the consumer, allowing them to make informed choices.
The food industry, consumers and nutritionists are invited to discuss to provide sustainable and nutritious alternatives to protein sources.
Alternative proteins – what are they?
Alternative protein sources encompass everything that is from algae all the way to legumes derived from plants and a myriad of meat alternatives. Think of lab-grown meat or plant-based meat as well as single-cell proteins made from yeast or algae, and edible insects. The market share of alternative proteins has substantially increased in the last decade (read more in our blog article Alternative Protein: What’s the deal? ) There is a huge variety of products are found in supermarkets throughout in the Global North.
According to the scientific literature Three factors have led to the increase of alternative protein consumption that include animal welfare, ecological sustainability, and taste preferences. In general, consumption of alternative protein sources are found to be higher among women, and those with higher education. Women are also more likely to enjoy a higher level of enthusiasm towards alternative or meat-based proteins than men due to perceptions of weight control and health. In general, alternatives to meat are perceived as healthier when they are compared with traditional meat products. But besides the social and environmental marketing strategies (read more on our blog post Alternative Proteins that speak to the consumer) What do we know about alternatives to protein’s nutritional worth? How do these alternative proteins can be integrated in the transition towards healthy and sustainable diets for everyone and everywhere?
Beyond the headlines
Alternative proteins have the potential to change the food system globally in important ways. In the wake of this the interests of stakeholders are growing quickly. An in-depth understanding of the entire alternative protein landscape and the implications for nutrition and health for the public is essential for both public and private actors to understand the role of alternative proteins in the global environment. Sight and Life is a firm believer in the importance of understanding alternative proteins‘ role Sight and Life, we recognize the need to go beyond the appealing ecological (Save plants, Earth Day every day) and health (cholesterol-free, plant-based) claims that are often associated with these products. We are determined to fully comprehend the scientific and nutrition benefits of this upcoming trend.
In this blog, we will explore the nutritional contents of five of the most popular alternatives to protein consumed throughout the Global North and compare them to their ‘natural’ counterparts.
Nutrient content
Many consumers scan the nutrition label and typically concentrate on the energy or calories content of the item. In our study, the energy level of alternatives to protein we looked at has been found to be roughly equal to that of their ‘natural’ counterpart. But, since the energy amount of a product has almost nothing to do its nutritional content it is recommended to conduct a more thorough nutritional analysis is recommended.
Sodium
We took a look at the sodium (or salt) content , expressed as Daily Value % (DV) as per the U.S Food and Drugs Administration of alternative protein products in comparison to the natural proteins. As shown in Figure 1, the same portion size of protein alternatives and its natural counterpart will have different DV percent of sodium. In actuality, the alternative protein products are higher than the DV% of their natural equivalent. The sodium content is astonishing. of the Chicken Chunks from The Vegetarian Butcher. A single portion of vegetarian chicken chunks contains almost 25% of your daily sodium intake, while chicken is usually only 4% in DV. In other words, eating one serving of the vegetable Chicken Chunks leads to the intake of 1,36 g of salt, out of the five grams recommended daily by World Health Organization. The scientific evidence suggests that a high salt intake represents one of the most significant food-related risk factors for death worldwide and is associated with an increased risk of high blood pressure, stroke, and cardiovascular disease. Unfortunately, the results from these five products are not an one-off. A study of more than 150 different plant-based products found only 4% to be low in salt.
Essential nutrients: Iron, zinc and vitamin B12
Important nutrients like zinc, iron as well as vitamin B12 aren’t present in the majority of the alternatives, with the exception those that are made by the Impossible Burger, which has been added with vitamin B12. For vegetarians these are nutrients that are recognized as that are of interest. The subject has been examined through Curtain and Grafenauer’s studies. The authors found there was less than one quarter (24%) of plant-based products (24 percent) were added with vitamin B12 and 20% were fortified with iron, and only 18% of zinc . While fortification of alternative proteins may be a potential solution but there is a urgent need to examine fortification in the area of bioavailability for substances in products made from plants – it remains an important yet unexplored area to date.
Labeling
A clear understanding of the nutritional value of various alternative protein sources has proven to be difficult because the information available online or on the label that lists the nutritional information of the product was found to be restricted. Data regarding energy (calories), macronutrients, as well as fiber are listed for each of the five of the protein alternatives we reviewed. The nutrition labels of The Vegetarian Butcher Chicken Chunks and Quorn Mince don’t provide nutritional information regarding key minerals (calcium and zinc) as well as vitamins (vitamin A D, B, and A complex) (Figure 2.). The problem was that most of the items don’t contain iron or vitamin B12 and vitamin B12, but the absence of information about nutrients on the labels was alarming because alternative protein products are frequently regarded in lieu of meat products, which are naturally rich in iron and B12.
Insufficient nutritional information on the packaging of other protein sources cannot guarantee a full review of their nutrient profile. How does this affect the nutritional intake of the consumer?
Ingredients and processing list
According to the latest FAO guidelines on ultra-processed food and beverages, four out of five alternatives to protein were classified as such (Table 2). To assess whether alternative protein products are able to be described as ultra-processed meals, products’ ingredient lists were examined. Particularly, there was at least one distinct type of ingredient or food ingredients in the food list sufficed to identify the product as an ultra-processed food. In the majority alternative protein products’ ingredient lists, we found flavorings, colorants, thickeners additions, and emulsifiers and emulsifiers, all of which belong to food classes characteristic of the ultra-processed food group identified by FAO. The cricket flour was by far the most alternative of proteins that was not classified as a food item that is processed in a way that is ultra-processe. In addition, during the examination of the labeling, we found that protein alternatives comprised of 21 or more ingredients, with the exception of cricket flour which is primarily made of crickets in dry form.
Conclusion
The increasing demand for alternative proteins has resulted in rapid and impressive innovations from the industry of food. Although it’s not quite perfect, but perhaps we should be focusing our efforts on improving nutrition labeling, reformulation on nutrient content, and improved public awareness about these types of products will allow us to move towards a healthy and sustainable supply of protein for all.
Consumer guidance and food industry regulations designed by policymakers can help make it easier to change to a plant-based lifestyle in a healthy and sustainable manner. The EAT-Lancet study has helped in this process by advocating for sustainability-based (plant-focused) lifestyles. However, as a nutrition community, we must be mindful of the potential trade-offs as well as the potential impact on health. The consumer and access to healthy, safe, affordable, and aspirational food should always be at core of our endeavors.
In considering the possibility of alternative protein sources, we should consider their contribution to dietary diversity. Access to and availability of nutritious foods is directly linked to the diversity of dietary choices, this should not be an exemption for protein sources that are not conventional. Promoting diversity in diet is essential to ensure sustainable and nutritious diets as it provides a gauge of diet quality. Concerns regarding diversity of diets and accessibility are present in both the Global North (food desert, food swamps, food deserts) and that of the Global South.
In discussing alternatives to protein in the discussion of alternative protein sources, it is essential to consider the wide and varying needs for protein derived from animals around the world. In the Global North, it is advised to reduce the consumption of these food items since it has been shown to be an important risk factor for many health conditions related to diet. In contrast, an increased intake of animal-sourced foods is recommended for those living to those in the Global South. In reality, animal-based products are a good source of essential minerals and vitamins and the consumption of these foods is significant in reducing the risk of stunting. This suggests that the replacement of meat by alternative protein sources is not suitable for every situation.
In addition, they should be able to access healthy food as well as be directed by clear, attainable, and up-to-date food-based dietary guidelines. Consumers should be conscious of how to select an appropriate choice from the countless possibilities and, in the context of protein sources that are not conventional, should be aware that the term’vegetarian’,’vegan or “plant-based” doesn’t necessarily represent a healthier option. In the end, discussions about the nutritional value of alternative protein sources should be part of the broader debate on dietary diversification. There isn’t a ‘one size is all’ solution, and this debate should be tailored to the local context and nutritional needs of different people.