In a recent piece published in Food Safety, researchers from the University of Sydney and University of Massachusetts analysed the nutritional and safety profile of plant-based meat alternatives, such as burgers, sausages and nuggets. The authors said there were several potential challenges associated with food safety and nutrition, including the chemical and microbial contamination of ingredients and food adulteration issues.

Plant-based meat alternatives often contain high levels of food additives, salt, genetically modified ingredients and new sources of allergens. There are also concerns about mislabeling (for example, suggesting that the product is healthier than real meat), changes in protein quality, as well as vitamin or mineral deficiencies.

While the researchers believe that plant-based alternatives are the right direction for minimising climate change, carbon footprints and land clearing, there is an onus on commercial manufacturers to develop alternatives that don’t compromise nutrition.

Dr Julian McClements from the University of Massachusetts said: “Many manufacturers in the plant-based food industry are currently working on improving the healthiness and safety of their products using modern food science approaches.”