The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021

被引：12

作者：

Brooker, Paige G. ^{[1
]}

Hendrie, Gilly A. ^{[1
]}

Anastasiou, Kim ^{[1
]}

Colgrave, Michelle L. ^{[2
]}

机构：

[1] Commonwealth Sci & Ind Res Org CSIRO, Hlth & Biosecur, Adelaide, SA, Australia

[2] CSIRO, Queensland Biosci Precinct, Agr & Food, St Lucia, Qld, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2022年 / 73卷 / 08期

关键词：

Traditional meat alternatives; plant-based meats; vegetarian; nutrition; reformulation; ANIMAL PROTEINS; MEAT ANALOG; PLANT; REDUCTION; FOOD; BEEF;

D O I：

10.1080/09637486.2022.2137786

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to investigate changes in the range and nutrient profile of processed alternative protein "convenience" products available in Australia from 2014 to 2021. Product data were extracted from FoodTrack (TM), an established database of packaged supermarket products. Eligible products were grouped into subcategories: (i) tofu products; (ii) legume products; and (iii) plant-based meats. Nutrient composition was assessed from the products' nutrition information panel. The number of alternative protein products in supermarkets more than doubled between 2014 and 2021 (+130%). On average, products were available for 2.2 years (range 1-7 years). Generally, tofu products had the highest contents of saturated fat and sodium, legume products had the highest contents of carbohydrates, sugar and fibre, and plant-based meats had the highest contents of protein and total fat (per 100 g). This study found large variation in the nutrient composition of these products, highlighting the importance of reformulation and consumer education in the future.

引用

页码：1067 / 1079

页数：13

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