Fake & chips.. truth about meatless meat
Ever wondered what’s in plant-based burgers and sausages Nutritionist JULIETTE KELLOW takes a closer look
SWITCHING to a more plant-based diet is a trend that looks set to stay.
According to research from Mintel, 39 per cent of meat-eaters said they’d eaten less meat last year. In fact, 14 per cent of people in the UK – just under 10 million people – now call themselves flexitarians, following a mainly vegetarian diet but still eating meat occasionally.
It seems that lockdown has accelerated our desire to eat more plant-based products. A poll by The Vegan Society in April found many Brits had bought foods such as vegan sausages and burgers for the first time – often because their usual favourites weren’t available or they had less money – and now plan to carry on.
A third of those reducing meat pinpointed health as their main motivation, with many assuming meat-free alternatives are healthier. Health guidelines encourage us to eat less red meat and more plants such as fruit, veg, beans and wholegrains to help us stay a healthy weight, keep our heart healthy and lower our risk of diseases.
Many also think a plant-based diet is a more natural choice. This month, a survey from vegan and gluten-free food brand Gosh! found that four out of 10 consumers expect plant-based foods to only contain recognisable ingredients, while a quarter assume they are more natural.
But is this the case? What exactly goes into meat-free mince, veggie burgers and sausages? As ever, it depends on what you buy, as there are two main types of product on the shelves.
Meat mimickers replicate meat in terms of their taste, texture and look. They contain little, if any, veg and are made from plant proteins such as soya, wheat, pea or mycoprotein (a fungus).
This means they’re usually high in protein but they often have oil and flavourings added and many include stabilisers, thickeners and emulsifiers.
Plant-based versions, however, use vegetables, beans, nuts or a mixture of these and offer an alternative to the taste, texture or look of meat.
They usually contain gut-friendly fibre but have less protein than meat or meat replicas. Like meat mimickers, some contain oil and flavourings, and additions such as methylcellulose, which is made from fibres in plants and used as a thickener. ●Juliette Kellow is a registered dietitian and author of the annual Calorie, Carb and Fat Bible