ReviewFoods (Basel, Switzerland)2023
Nutritional Profile of Commercialized Plant-Based Meat: An Integrative Review with a Systematic Approach.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed.
- A cross-sectional study of the cost and nutritional content of plant-based meat-imitation products in supermarkets and plant-based products in restaurants in the United Kingdom.Nutrition and health · 2026Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Plant-based analogues to meat and dairy for sustainable food systems.The Proceedings of the Nutrition Society · 2026Review
- Fatty acid composition of ground-beef products and their plant-based meat substitutes available in Hungary.Frontiers in nutrition · 2026Article
- Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Deciphering the Physiological Responses to the Intake of Plant-Based Meat Analogues: On the Track of Microbiota and Biomarkers in Serum and Urine.Journal of agricultural and food chemistry · 2025Article
- Secretory Production of Plant Heme-Containing Globins by Recombinant Yeast via Precision Fermentation.Foods (Basel, Switzerland) · 2025Article
- Mushroom mycelia as sustainable alternative proteins for the production of hybrid cell-cultured meat: A review.Journal of food science · 2025Review
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges-A Scoping Review.Foods (Basel, Switzerland) · 2025Article
- Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.Frontiers in nutrition · 2025Article
- Plant-based Meat Analogs: Perspectives on Their Meatiness, Nutritional Profile, Environmental Sustainability, Acceptance and Challenges.Current nutrition reports · 2024Review
- Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation.Foods (Basel, Switzerland) · 2024Article
- Shifting Trend of Protein Consumption in Southeast Asia: Toward Health, Innovation, and Sustainability.Current developments in nutrition · 2024Review
- Comparing Nutrient Profiles of Meat and Fish with Plant-Based Alternatives: Analysis of Nutrients, Ingredients, and Fortification Patterns.Nutrients · 2024Article
- Advancements in plant based meat analogs enhancing sensory and nutritional attributes.NPJ science of food · 2024Review
- Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives.Foods (Basel, Switzerland) · 2024Review
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Article
- Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile.Current research in food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Given the high cost of production of animal-based meats and the increase in the number of adepts of meatless diets, the need for plant-based meat substitutes is growing. In this prosperously growing market, there is a lack of knowledge about the nutritional value of these meat substitutes and their ingredients. This study aims to review the nutritional composition and ingredients of meat substitutes commercialized worldwide. An integrative review was performed with a systematic literature search in PubMed, EMBASE, Scopus, Science Direct, Web of Science, and 11 studies were selected to compose the sample of this review. Data on meat substitutes' nutritional composition and ingredients from different categories were collected and analyzed. The results showed that meat substitutes commonly present lower energy values and higher amounts of carbohydrates and dietary fiber. Protein values varied according to the meat substitute category, with some showing a higher concentration than others, more specifically in substitutes for bovine meat. Higher values were found in the Pieces category and lower in Seafood substitutes. Unlike animal meat, vegan meat has a proportion of carbohydrates higher than protein in most samples, except for chicken substitutes. Meat substitutes presented similar total and saturated fat content compared to their animal-based counterparts. Higher amounts of fat were found in the "Various" category and lower in "Pieces". Ingredients such as soy, pea, and wheat were the primary protein sources in meat substitutes, and vegetable oils were their primary fat source. Methylcellulose, various gums, and flavorings were the most used food additives. In general, meat substitutes presented high concentrations of sodium, possibly collaborating with an excessive sodium intake, highlighting the need for developing sodium-reduced or sodium-free alternatives. Most of the included samples did not describe the concentration of iron, zinc, and vitamin B12. Further studies are needed to develop meat substitutes with better nutritional composition, fulfilling the need for equivalent substitutes for animal-based meat.
Indexed as
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What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.