Facts: Vegan meat
Vego meat is often used as a name for plant-based products that have been produced to resemble meat in taste and texture.
A first step is to extract protein from, for example, peas or soybeans.
The protein is then treated with high pressure and high temperature, so that it is redistributed into a different structure. The method is called extrusion. Pasta, breakfast cereals, cheese curds and animal feed are produced in a similar way.
Source: Chalmers University of Technology, NE
Anyone who bases a large part of their diet on vegetarian meat risks not getting enough iron, according to a new survey from Chalmers University of Technology.
Namely, the body has difficulty absorbing iron and zinc from products made from soy and pea proteins.
“I think most people agree that it is positive that there are more plant-based alternatives, but it is not news that people who eat a purely plant-based diet need to supplement with iron in some form,” says Elisabet Rytter, head of research and nutrition at The food companies.
“Will Get Better”
She emphasizes that plant-based “meat” alternatives in relation to other foods are still a new phenomenon on the market.
— What we are seeing is only the beginning of the development of plant-based foods and the companies will develop and produce even more nutritious and healthy products. Therefore, we welcome this research and this study, it helps us to be even better.
A consequence of the discovery is that the declared nutritional value of products of this type risks being misleading when it comes to iron.
Handbook of legislation
According to Elisabet Rytter, the legislation in terms of nutritional and health claims is somewhat narrow, something that Livsmedelsföretagen tries to facilitate by providing a handbook to make it clearer what applies.
— Another part of this is that research into how iron in vegetarian and plant-based products is taken up in the body is relatively new knowledge and it needs to be disseminated. But of course every food producer must follow all regulations and rules.
One of the most important tools for producing better products is via research, emphasizes Elisabet Rytter. In this way, for example, it would be easier to solve the problem with phytic acid, which is somewhat of a culprit in the drama regarding plant-based “meat”, because together with other substances it forms phytate, which is insoluble for the intestinal tract.
— There are many things that have not yet been investigated and we need to find new manufacturing methods and in this case improve the availability of iron. But also to develop taste and protein quality, you can look at this from a number of different aspects.
Corrected: In an earlier version there was an incorrect statement about who produced the handbook for companies.