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Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives

Author

Listed:
  • Diana Bogueva

    (Curtin University Sustainability Policy (CUSP) Institute, Curtin University, Perth 6102, Australia
    Centre for Advanced Food Engineering (CAFE), University of Sydney, Sydney 2006, Australia)

  • David Julian McClements

    (Department of Food Science, University of Massachusetts, Amherst, MA 01003-9313, USA)

Abstract

The market for plant-based meat alternatives is growing to meet consumer demands for a more sustainable, ethical, and healthy diet, as well as to address global food security issues linked to an increasing global population and climate change. Increased consumption of plant-based meat products raises questions about potential food safety risks, including concerns about allergenicity, toxicity, foodborne pathogens, and adequate nutritional composition. From a public health perspective, there has been limited research on the nutritional and health aspects of plant-based meat products, and studies of potential food safety risks of these novel protein sources are not well documented. Much of the research on the nutrition and safety of these foods has been commissioned or funded by companies developing these products, or by other organizations promoting them. This article reviews the existing literature and analyses the potential food safety and health risks associated with plant-based meat products, including nutritional, chemical, microbiological, and allergen concerns. This review has revealed several research gaps that merit further exploration to inform the conversation around the future development and commercialization of plant-based meat substitutes. Further research, technological advancements, food standards, and risk assessment and a multidisciplinary approach are essential to address safety concerns and facilitate the responsible use of new-generation plant-based meat alternatives, particularly for emerging foods with limited knowledge of their risks and benefits.

Suggested Citation

  • Diana Bogueva & David Julian McClements, 2023. "Safety and Nutritional Risks Associated with Plant-Based Meat Alternatives," Sustainability, MDPI, vol. 15(19), pages 1-28, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:19:p:14336-:d:1250073
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    References listed on IDEAS

    as
    1. Wenyin Loh & Mimi L. K. Tang, 2018. "The Epidemiology of Food Allergy in the Global Context," IJERPH, MDPI, vol. 15(9), pages 1-8, September.
    2. Claudia D’Alessandro & Jason Pezzica & Carolina Bolli & Alice Di Nicola & Azzurra Falai & Domenico Giannese & Adamasco Cupisti, 2022. "Processed Plant-Based Foods for CKD Patients: Good Choice, but Be Aware," IJERPH, MDPI, vol. 19(11), pages 1-10, May.
    3. Dora Marinova & Diana Bogueva, 2022. "Food in a Planetary Emergency," Springer Books, Springer, number 978-981-16-7707-6, June.
    4. Zhuoxian Zhao & Sheyu Li & Guanjian Liu & Fangfang Yan & Xuelei Ma & Zeyu Huang & Haoming Tian, 2012. "Body Iron Stores and Heme-Iron Intake in Relation to Risk of Type 2 Diabetes: A Systematic Review and Meta-Analysis," PLOS ONE, Public Library of Science, vol. 7(7), pages 1-17, July.
    5. Ujué Fresán & Maximino Alfredo Mejia & Winston J Craig & Karen Jaceldo-Siegl & Joan Sabaté, 2019. "Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content," Sustainability, MDPI, vol. 11(12), pages 1-10, June.
    6. Dora Marinova & Diana Bogueva, 2022. "Food Marketing in a Planetary Emergency," Springer Books, in: Food in a Planetary Emergency, chapter 0, pages 153-169, Springer.
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