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ToolsZhang, Liangzi, Langlois, Ellie, Williams, Katie, Tejera, Noemi, Omieljaniuk, Maja, Finglas, Paul and Traka, Maria H. (2024) A comparative analysis of nutritional quality, amino acid profile, and nutritional supplementations in plant-based products and their animal-based counterparts in the UK. Food Chemistry, 448. ISSN 0308-8146
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Abstract
Plant-based (PB) food products have surged in popularity over the past decade. Available PB products in the UK market were extracted from NielsenIQ Brandbank and compared with animal-based (AB) counterparts in their nutrient contents and calculated Nutri-Scores. The amino acid contents of four beef products and their PB alternatives were analysed by LC-MS/MS. PB products consistently exhibited significantly higher fibre content across all food groups. Protein was significantly higher in AB products from all food groups except beef and ready meals. PB products were more likely to have higher Nutri-Scores compared to AB counterparts, albeit with greater score variability within each food group. Nutrient fortifications were primarily focused on dairy and ready meals; the most supplemented nutrient was vitamin B12 (found in 15% of all products). A higher proportion of EAAs in relation to total protein content was observed in all beef products.
| Item Type: | Article |
|---|---|
| Additional Information: | Data availability statement: Data will be made available on request. Funding information: This work was supported by the UKRI Biotechnology and Biological Sciences Research Council (BBSRC) Core Capability Grant BB/CCG2260/1 and its constituent project BBS/E/QU/23NB0006 (Food & Nutrition National Bioscience Research Infrastructure). |
| Uncontrolled Keywords: | amino acids,meat alternatives,nutri-score,nutritional quality,plant-based products,analytical chemistry,food science ,/dk/atira/pure/subjectarea/asjc/1600/1602 |
| Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 19 Feb 2025 09:30 |
| Last Modified: | 19 Feb 2025 09:30 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/98549 |
| DOI: | 10.1016/j.foodchem.2024.139059 |
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