ArticleFrontiers in nutrition2022
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 38 papers, 1 of them a synthesis that pooled it.
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Who cites it
38 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Impact of Substituting Meats with Plant-Based Analogues on Health-Related Markers: A Systematic Review of Human Intervention Studies.Nutrients · 2024Pooled it
- Effect of the Ratio of Soy, Pea, and Wheat Proteins on the Sensory and Textural Properties of a Minced Plant-Based Meat Analogue for Patty Applications.Foods (Basel, Switzerland) · 2026Article
- The microbiota-epigenome axis in healthy longevity: roles of microbial and gerobiotic metabolites - a narrative exploratory review.Biogerontology · 2026Review
- 'Do plant-based meats offer a steppingstone towards healthier choices? A cross-sectional audit of the UK market'.Journal of nutritional science · 2026Article
- Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt.Frontiers in nutrition · 2026Article
- Nutrient Equivalence of Plant-Based and Cultured Meat: Gaps, Bioavailability, and Health Perspectives.Nutrients · 2025Review
- A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels.Foods (Basel, Switzerland) · 2025Article
- Toward Nutritionally Sound Plant-Based Meat Analogues: Expert Consensus from a Delphi Study.Foods (Basel, Switzerland) · 2025Article
- Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies.Foods (Basel, Switzerland) · 2025Review
- Plant-Based Meat Alternatives on the Island of Ireland: Changes in the Market and Comparisons with Conventional Meat.Foods (Basel, Switzerland) · 2025Article
- Article
- Plant-Based and Hybrid Patties with Healthy Fats and Broccoli Extract Fortification: More Balanced, Environmentally Friendly Alternative to Meat Prototypes?Foods (Basel, Switzerland) · 2025Article
- Nutritional Quality of Plant-Based Fish and Seafood Analogs: A Study of the Italian Market.Foods (Basel, Switzerland) · 2025Article
- Plant-Based Burgers in the Spotlight: A Detailed Composition Evaluation and Comprehensive Discussion on Nutrient Adequacy.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of the nutritional quality of plant-based and traditional meat products across European markets.Frontiers in nutrition · 2025Article
- Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.Frontiers in nutrition · 2025Article
- Current challenges of alternative proteins as future foods.NPJ science of food · 2024Review
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil.Journal of food science and technology · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, the interest in meat substitutes is increasing, and consumers perceive their nutritional quality better than that of the animal products they intend to resemble. Therefore, this work aimed to investigate the overall nutritional quality of these new products. Regulated information [Regulation (EU) 1169/2011], the presence/absence of nutrition or health claim and organic declarations, the gluten-free indication, and the number of ingredients were collected from the food labels of 269 commercial meat analogues currently sold on the Italian market. Nutritional information of reference animal meat products was used to compare the nutrition profile. As an indicator of the nutritional quality, the Nutri-Score of meat analogues and counterparts was also determined. Plant-based steaks showed significantly higher protein, lower energy, fats and salt contents, and better Nutri-Scores than the other analogues. All the meat analogues showed a higher fibre content than meat products, while plant-based burgers and meatballs had lower protein contents than meat counterparts. Ready-sliced meat analogues showed a lower salt content than cured meats. Overall, all these plant-based products showed a longer list of ingredients than animal meat products. Results from this survey highlighted that plant-based steaks, cutlets, and cured meats have some favourable nutritional aspects compared to animal-based products. However, they cannot be considered a "
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