The population of the world is increasing and to many people, the issue of how to ensure sufficient food supplies for everyone while also sustaining our natural resources and the planet is an important one. The most important aspect to address the current global nutritional problem is to provide foods that will ensure the supply of sufficient nutrients to those who are affected by any form of malnutrition as well as the people in general. As per FAO Food and Agriculture Organization of the United Nations (FAO) sustainable diets have a minimal environmental impact and contribute to the security of nutrition and food for the present and the future. In the same way sustainable diets must be mindful of and safeguard ecosystems as well as biodiversity, in addition to being accessible, culturally acceptable accessible, safe, and healthy.
The food industry has demonstrated that it is able to quickly change and adapt to meet the increasing demands for sustainable and healthy diets. This is evident in the increasing demand for alternative protein sources, which are becoming more accessible to consumers, though within regions of the Global North rather than Global South. This development is in response to the growing global demand for protein , and may reduce some of the strains in the system of food. But, can these products satisfy the demand for higher quality (i.e. healthier, more nutritious) food items and assist us to in achieving global food security?
Key messages
The growing need for proteins has led to rapid innovation driven by food companies, like alternative protein sources, in which nutritional value is still improving.
There are many alternatives to protein sources aren’t the ideal replacements due to being very salty, lacking in essential nutrients, and are often processed to the point of being ultra-pure.
Transparency about the nutritional value of different proteins is essential to inform consumers and allow them to make educated choices.
The food industry, consumers , and nutritionists are urged to engage to provide sustainable and nutritious alternatives to protein sources.
Alternative proteins – what are they?
Alternative protein sources include everything including algae, reengineered legumes derived from plants and a myriad of meat alternatives. Think of lab-grown meats or plant-based meat and single-cell proteins derived from yeast or algae, as well as edible insects. The market portion of alternative proteins has dramatically increased over the last decade (read more on our blog article Alternative Protein: What’s the significance? ) A wide range of these products can be found in the supermarkets of all of the Global North.
According to research three main factors have contributed to an increase in alternative protein consumption which include animal welfare, environmental friendly, and preferences for taste. In general, the intake of alternative proteins is observed to be more prevalent among women and educated. Women are also more likely to be more optimistic toward alternative meat products or proteins as a result of the perception of weight control and health. In general, alternatives to meat are viewed as healthier as compared to traditional meat products. However, aside from the social and environmental strategies for marketing (read more on our blog post on Alternative Proteins that speak to the consumer) What do we really know about alternatives to protein’s nutritional worth? What are the implications of alternative protein products into the shift towards healthier and sustainable eating habits for all across the globe?
Beyond the headlines
Alternative proteins are able to alter the food system globally in important ways. Be aware of this trend the stakeholder’s interests are growing rapidly. An knowledge of the whole alternative protein market and the impact it has on nutrition and health for the public is essential for both private and public actors to understand the role of alternative proteins in the global context. We at Sight and Life, we believe it is important to go beyond the enticing ecological (Save plants, Earth Day every day) and health (cholesterol-free plants, cholesterol-free) claims commonly associated with these products. We are determined to comprehend the science and the nutritional benefits that are being offered by this new trend.
This blog will look at the nutritional value of five well-known alternative protein sources consumed by people in the Global North and compare them with their natural counterparts.
Nutrient content
The majority of consumers glance at the nutritional label and usually concentrate on the energy or calories content of the item. Energy content for the alternatives we examined were found to be approximately the same as their natural counterparts. But, since the energy amount of a product has nothing to do with its nutritional value an investigation into its nutritional content is required.
Sodium
We looked at the sodium (or salt) amount – measured in Daily Value percent (DV) as per the U.S Food and Drugs Administration of protein alternatives in comparison to the natural proteins. As shown in Figure 1 The same size portion of protein substitutes and its natural counterpart have different DV percent of sodium. In reality the alternatives protein products surpass the DV percent of their natural counterpart. It is remarkable how much sodium that is present in Chicken Chunks from The Vegetarian Butcher. One serving of chicken chunks made from vegetarian meat provides nearly one quarter of your daily salt requirement, whereas chicken typically has 44% daily value. That is, eating a single serving of the meatless Chicken Chunks leads to the consumption of 1,36 grams of salt, which is less than the 5 grams daily recommended by the World Health Organization. The scientific evidence suggests that a excessive intake of salt is one of the most significant food-related risk factors for death across the globe and is linked to the risk of developing high blood pressure and stroke, and cardiovascular disease. The findings from these five products are not an one-off. A study that included more than 150 plant-based products revealed just 4% to be salt-free.
Essential nutrients: Zinc, iron and vitamin B12.
Important nutrients like zinc, iron and vitamin B12 are not present in the majority of the alternatives, with the exception in the case of Impossible Burger, which has been supplemented with these nutrients. When eating a vegetarian diet these nutrients are well-known and that are of significance. The subject has been documented by Curtain and Grafenauer’s research. The researchers found the fact that only a third of the plant-based products (24 percent) were supplemented with vitamin B12, 20% of them with iron, and only 18% of zinc . While fortifying alternative proteins could be a viable solution however, there is a pressing necessity to study fortification in the context of the bioavailability of the nutrients found in plant-based products. it remains an area that is not explored until now.
Labeling
A clear understanding of the nutritional value of some alternatives to protein has proved to be a bit difficult, as the information available online or on the label that lists the nutritional information of the product was inadequate. Information regarding energy (calories) and macronutrients and fiber are available for each of the five protein alternatives that were reviewed. The nutritional labels for The Vegetarian Butcher Chicken Chunks and Quorn Mince do not contain details on the nutritional value of key minerals (calcium zinc) as well as vitamins (vitamin A D, B, and A complex) (Figure 2.). The majority of the products did do not contain iron or vitamin B12 however, the absence of nutritional information on the label was a concern because alternative protein products are frequently regarded in lieu of meat products which are an excellent source of iron as well as B12.
The absence of important nutritional information on the labels of protein supplements is not a guarantee of a complete understanding of their nutritional profile. What impact does this have on the intake of nutrients for consumers?
Ingredients and processing list
In accordance with the most recent FAO guidelines on ultra-processed foods It was discovered that four of five alternatives to protein were classified as ultra-processed (Table 2.). To determine if alternative protein products could be classified as ultra-processed food, ingredients lists of the products were examined. Particularly, there was at least one particular category of ingredients or food ingredients in the food list is sufficient to classify the item as an extremely processed food. In the majority of alternative protein products’ ingredient lists, we discovered flavorings, colorants, thickeners as well as emulsifiers and additives that are all part of food groups that belong to the ultra-processed food category identified as such by FAO. Cricket flour is the sole alternative protein that was not classified as a food item that is processed in a way that is ultra-processe. In addition, during the examination of the labeling, we found that protein alternatives comprised of as many as 21 distinct ingredients, with the exception of cricket flour which is primarily made up of crickets that are dry.
Conclusion
The increasing demand for alternative protein sources has led to amazing and rapid innovations from the industry of food. It’s not perfect yet however, perhaps we should be focusing our efforts on improving nutritional labeling, reformulation of the content of nutrients, and a greater consumer awareness of these kinds of foods will help us in achieving a healthier and sustainable supply of protein for everyone.
Consumer guidelines and regulations for the food industry created by policymakers can facilitate the shift to a plant-based diet in a sustainable and healthy way. The EAT-Lancet report also been a part of this discussion by urging sustainability-based (plant-focused) eating habits. As a nutrition community, we must be aware of possible trade-offs, and the possible impacts on health. The consumer and their access to nutritious, safe and affordable food items should be at the center of our efforts.
In assessing the possibilities of protein sources that are not conventional, we must consider their role in ensuring dietary diversity. Access to and availability of healthy food sources is closely linked to the diversity of dietary choices This shouldn’t be an exclusion for alternatives to protein sources. Promoting diversity in diet is essential to ensure healthy and sustainable diets since it is a measure of the quality of a diet. Problems associated with diversity in diets and access are prevalent throughout both Global North (food desert, food swamps, food deserts) as well as in the Global South.
When we talk about alternative protein sources when discussing alternative protein products, it is important to recognize the diverse and varied requirements for the consumption of animal-based protein around the world. For those living in the Global North, it is advised to reduce the consumption of these food items since it has been proven to be an important risk factor for many related diseases of the diet. However, an increase in the consumption of animal-based foods is usually recommended for those living in the Global South. Animal-based products are a good source of vital minerals and vitamins, and eating these food items is significant in reducing the risk of stunting. This suggests that replacing meat with other protein sources is not suitable for every situation.
Additionally, consumers must be able to access nutritious foods and be informed by clear, realistic current and accurate food-based dietary guidelines. The consumer should be aware of the best way to make the most healthy option from the many options available and, when considering the possibility of alternatives to protein sources they should be aware that the term’vegetarian’,’vegan or “plant-based” does not always mean that it is a healthy option. The discussion on the nutritional value of alternative proteins should be incorporated into the larger debate about dietary diversification. There isn’t a ‘one size that fits all’ solution and the discussion must be tailored to the specific environment and the nutritional requirements of various populations.
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