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Volume 75, Issue 2 Analysis of ingredient list and nutrient ....
International Journal of Food Sciences and Nutrition
Volume 75, 2024 - Issue 2
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Food composition and analysis
Analysis of ingredient list and nutrient
composition of plant-based burgers available
in the global market
Paula Franca, Anna Paola Pierucci & Fatma Boukid
Pages 159-172 | Received 07 Aug 2023, Accepted 03 Jan 2024, Published online: 17 Jan 2024
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Abstract
The nutrient composition of plant-based burgers is a key factor when making their
purchase/consumption decision to maintain a balanced diet. For this reason, ingredient
list and nutritional information of burgers launched in the global market were retrieved
from their labels. Products were classified based on the technology development,
market position and region of the manufacturer. From the ingredient analysis, we
observed a high heterogeneity in the ingredients used, a predominance of soy and
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5/21/24, 3:31 PM Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market: International Journal of F…
wheat as main sources of proteins, and the increasing use of new protein sources (e.g.
peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient
followed by salt. Nutritional composition varied mainly depending on the region with no
clear pattern among countries. To less extent, technology development resulted in
traditional products with lower amounts of protein and higher amounts of
carbohydrates. Vegan and vegetarian products showed limited differences due to the
high intra-heterogenicity.
Keywords: Vegan vegetarian plant proteins meat substitutes nutrition market position
Disclosure statement
The authors declare that the research was carried out in the absence of any commercial
or financial relationships that could be interpreted as potential conflicts of interest.
Data availability statement
Data is contained within the article or Supplementary Material (Tables S1 and S2).
Additional information
Funding
The authors would like to thank the Coordination of Superior Level Staff Improvement
(CAPES), the National Council for Scientific and Technological Development (CNPq) and
the Carlos Chagas Filho Foundation for Research Support in the State of Rio de Janeiro
(FAPERJ) for granting the Brazilian researchers Paula Albuquerque Penna Franca and
Anna Paola Trindade Rocha Pierucci.
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