Publications by authors named "R Alessandrini"
Ultra-processed plant-based foods, such as plant-based burgers, have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in Amsterdam, Copenhagen, Lisbon and London.
View Article and Find Full Text PDFBackground: Mycoprotein is a fungal source of protein that is increasingly consumed as an ingredient in meat analogs.
Objectives: This study aimed to systematically review and meta-analyze the effects of mycoprotein intake on selected biomarkers of human health.
Methods: This study was registered in PROSPERO (CRD42022308980).
Aim: To assess the nutritional quality of plant-based meat analogues in Australia, compared to equivalent meat products, and to assess levels of micronutrient fortification in meat analogues.
Methods: This cross-sectional study used nutrition composition data for products collected in 2021 from major supermarkets in Australia. Nutritional quality was assessed using the Health Star Rating, energy (kJ), protein (g), saturated fat (g), sodium (mg), total sugars (g), and fibre content (g) per 100 g, and level of food processing using the NOVA classification.
Article Synopsis
- Plant-based meat (PBM) is becoming more popular due to health, animal welfare, and environmental concerns, prompting a study to analyze its nutrient profile against conventional meat products.
- A survey of 207 PBM and 226 meat products from 14 UK retailers found PBM had lower energy density, total fat, saturated fat, and protein, but higher fiber; salt content was higher in some PBM categories.
- Overall, while PBM generally had a better nutrient profile than meat, many PBM products still exceeded UK salt targets, indicating the need for improvement in their formulations.