A report by the healthy eating group Safefood has found that one in four (25 percent) plant-based meat substitutes available in Ireland are not a source of, or high in protein. Meanwhile, health was spotlighted as the number one driver for purchasing meat alternatives.

The report flags that consumers may be unaware of the nutritional gap in these products as the population moves swiftly toward a plant-based diet.

“There are some positives to these products; some are lower in fat and saturated fat than their meat equivalents while others are a source of fiber,” says Dr. Catherine Conlon, director of human health and nutrition with Safefood.

“But if people are considering these as a protein replacement, I would encourage them to check the label.”

The report found that the top three reasons for Ireland-based consumers to purchase meat substitutes were: 

• They are "healthy or better for you" (33 percent).
• Taste (21 percent).
• Environmental impact (15 percent).

The Safefood research looked at the nutritional content of 354 plant-based meat-substitute products on sale in supermarkets in Ireland.

These products included plant-based alternatives such as mince, burgers and sausages, positioned in a category of foods that provide protein such as meat, poultry, eggs, fish, nuts and beans.

Growing appetite for plant-based
Vegan is the third fastest-growing on-pack claim for F&B launches globally over the last five years, with sales in the UK of meat-free foods forecasted to be in excess of €1 billion (US$1.2 billion) by 2024, notes Safefood.

“Judging by the number of plant-based meat substitute products now available, there’s clearly a market for these as alternatives to meats, such as beef or chicken,” says Dr. Conlon.

“However, many of these plant-based products are simply highly processed foods – if you think about it, eating a sausage roll, whether that’s plant-based or meat, is still a sausage roll.”

Regular customers 
More than one in three adults (34 percent) said they ate plant-based versions of burgers, sausages, chicken or fish.  

Of those who ate them, 41 percent said they consumed them once a week or more frequently, while 7 percent consumed them daily. 

Almost eight in ten people (79 percent) who eat meat-substitute products do so once a month or more often.

“The reality is that these are processed foods and a bit of a mixed bag. If you are going to eat them, read the label and look for products that are a good source of protein and lower in saturated fat, sugar and salt,” says Dr. Conlon.

“There are lots of protein sources that you can choose from including, meat, poultry, eggs, beans, lentils, nuts, tofu and chickpeas.” 

The plant-based revolution
Large and small players alike are advancing the plant-based sector with NPD to reproduce the experiences of eating meat, dairy or seafood products. 

As highlighted by Innova Market Insights’ “Plant-Forward” trend for 2021, the plant-based space is continually evolving and branching out into diverse and new categories. 

The clean label connection is becoming a significant part of the discussion as plant-based products face increasing scrutiny. 

Taste and texture often prioritize these products’ developments, although recently, suppliers have flagged that consumers are “digging deeper” to understand more about vegan or vegetarian substitutes. 

Beyond Meat recently struck two high-profile deals with fast-food giants McDonald’s and Yum! Brands to accelerate the co-development of plant-based chicken, pork and egg products in quick-service restaurants. 

In other developments, Slovenian food-tech firm Juicy Marbles recently debuted the “world’s first” plant-based marbled filet mignon steak. 

Meanwhile, Loryma has rolled out a fish alternative that uses wheat proteins and starches to mimic muscle tissue.