Farm Table says:
The take home messages from this GRDC funded research are below. Please access the full paper via the link below for methodology, references, acknowledgements and discussion.
Take home messages from the paper include:
- This study aimed to provide an overview of currently available plant-based meat substitutes available on Australian supermarket shelves, nutrition composition compared to animal products of comparable culinary use (burgers, sausages and mince) and changes in the make-up of the category from 2015 data.
- Product numbers increased 429% in four years.
- Plant-based options were generally lower in kilojoules, total and saturated fat, higher in carbohydrate, sugars, and dietary fibre compared with meat. Only 4% of products were low in sodium (58–1200mg/100 g).
- The plant protein trend has prompted innovation in meat substitutes, however wide nutrient ranges and higher sodium levels highlights the importance of nutrition guidelines in their development.