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Meat-Alternative Products: Nutrient Composition and Food Label Quality

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Meat-Alternative Products: Nutrient Composition and Food Label Quality MEAT-ALTERNATIVE PRODUCTS: NUTRIENT COMPOSITION AND FOOD LABEL QUALITY A THESIS SUBMITTED TO THE GRADUATE DIVISION OF THE UNIVERSITY OF HAWAI‘I AT M ĀNOA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE IN NUTRITIONAL SCIENCES DECEMBER 2012 By Mele K. Fernandez Thesis Committee: Joannie Dobbs, Chairperson C. Alan Titchenal Maria L. Stewart ACKNOWLEDGEMENTS This project would not have been possible without the support of many people. I would like to extend a big mahalo to my thesis advisory committee of Dr. Joannie Dobbs, Dr. Alan Titchenal and Dr. Maria Stewart. I would like to thank my advisor, Dr. Dobbs, for the opportunity to learn about nutritional science research and for her dedication and patience throughout this process. To Dr. Titchenal, my many thanks for his continuous encouragement to “keep moving ahead.” I am grateful to the both of them for their feedback and attention to detail in the planning, organization, and editing of this thesis. To Dr. Stewart, my appreciation for her knowledgeable guidance in the Nutrition Lab, and for her “smiling” presence throughout the research process. Thanks to all of my professors in Dietetics and Nutritional Sciences program who have prepared me to serve the community. In addition, I would like to specifically recognize Dr. Halina Zaleski for her statistical guidance and “Cory” Tauyan for her assistance throughout all phases of the lab work . To helpful students Yu-Ting Chiu, Justin Kai Iwasaki, Nobushisa Morimoto, Jordan Oshiro, Kate Shuette, and Jonathan Valdez who lent a hand in sample preparation and in-house lab work... my heart-felt appreciation to each one of you. Lastly, I would like to express my thanks for the support and encouragement of my parents, my sister Emily and my extended ohana Cindy Hartman, Juan Francisco, Shelagh Lampshire, Jarmila Darby, Sohail Inayatullah and Kirit Dave. Aloha pumehana, I am blessed to have you as friends on the journey. Acknowledgements to the Academy of Nutrition and Dietetics (previously known as the American Dietetic Association) Vegetarian Nutrition Practice Group for funding that made this study possible. ii ABSTRACT Many people are choosing vegetarian options, however, the USDA database has limited data on meat-alternative options making it difficult to accurately estimate nutrient intake. To evaluate the nutrient composition accuracy presented on plant-based, meat- alternative food labels, 40 different meat-alternative products were purchased for chemical analysis of protein, lipid, fiber, minerals and moisture using AOAC methods. These products were selected from a survey of 245 meat-alternative products identified in Honolulu markets, and were chosen based on their protein content, food form, and manufacturer. Results showed discrepancies between analytical data and product label values identifying more than 75% (n=31) of analyzed products non-compliant with the Nutrition Labeling and Education Act 80% - 120% tolerance limits for 1 to 4 label values. Energy and protein label values were relatively consistent with analyzed values for all forty products (correlation coefficient of 0.95 and 0.96 respectively). Energy and protein label values were also most frequently within NLEA regulations (36 and 39 products respectively). In contrast, about 45% (n =18) of total fat label values were out of compliance (understated by 0.7 g to 9.1 g). Analyzed values for mineral content found both under and over stated label values. Iron content in products ranged from 5.8 mg (32% DV) less than label, to 3.8 mg (21% DV) more than label; calcium 158 mg (16% DV) less than label to 153 mg (15% DV) more than label; and sodium 310 mg less than label to 180 mg more than stated on label. Values for iron, calcium, and sodium were out of compliance for 25%, 30 % and 7.5% of labels respectively. Many of these meat- alternative convenience foods provide more calories from fat than the labels indicate and contain unpredictable amounts of iron and calcium. With the recognition of nutrition’s importance to health, unreliable nutrient label information creates challenges for food purchasing decisions and for professionals assessing nutrient intake. iii TABLE OF CONTENTS ACKNOWLEDGEMENTS ................................................................................................ ii ABSTRACT ...................................................................................................................... iii LIST OF TABLES ........................................................................................................... vii LIST OF FIGURES .......................................................................................................... ix LIST OF ABREVIATIONS ...............................................................................................x CHAPTER I: INTRODUCTION AND LITERATURE REVIEW ...................................1 Importance of Meeting Nutrient Needs .............................................................................1 Meeting Nutrient Needs Using Food Guidance Systems .......................................1 Plant-based Meat Alternatives ................................................................................2 Plant-based Meat Alternative Nutritional Comparison with Animal Protein .....................................................................................................................3 U.S. Market Sales of Plant-based Meat Alternative Products ................................6 Nutrient Facts Panel Use by Plant-based Meat Alternative Consumers .................6 Reliability of Nutrition Facts Labels .......................................................................8 Study Objectives .....................................................................................................9 CHAPTER II: METHODS ..............................................................................................10 OVERVIEW ..............................................................................................................10 PART 1 – NUTRIENT AND INGREDIENT COMPOSITION OF PLANT- BASED MEAT ALTERNATIVE PRODUCTS (PBMA) ........................................10 Market Survey of PBMA ......................................................................................10 Product Food-Form Categories .............................................................................12 Product Ingredients ...............................................................................................12 Product Nutrient Composition from Food Labels ................................................13 PART 2 - EVALUATION OF THE RELIABILITY OF NUTRIENT INFORMATION PRESENTED ON LABELS OF PLANT-BASED MEAT ALTERNATIVE PRODUCTS .................................................................................13 Representative PBMA Sub-sample Selection for Chemical Analysis ..................13 Chemical Analysis of Products .............................................................................14 Comparison of Analytical Nutrient Values to Food Label Values and USDA Data .......................................................................................................................15 Statistical Analysis ................................................................................................17 CHAPTER III: RESULTS ................................................................................................18 PART 1- NUTRIENT AND INGREDIENT COMPOSITION OF PLANT-BASED MEAT ALTERNATIVE PRODUCTS (PBMA) ......................................................18 Market Survey of PBMA .....................................................................................18 Retail Market Sources of PBMA ..........................................................................20 iv Main Ingredients in PBMA ...................................................................................20 Nutrient Composition of PBMA ...........................................................................23 Energy and Macronutrient Values from Food Labels ...............................23 Energy and Macronutrients Values per 100 grams of Product .................26 Protein Nutrient Density ...........................................................................27 Micronutrient Values from Food Labels ...................................................27 Allergen Ingredients in PBMA .............................................................................30 Soy ............................................................................................................30 Wheat ........................................................................................................30 Egg and Dairy ...........................................................................................31 Nuts ...........................................................................................................31 PART 2 - EVALUATION OF THE RELIABILITY OF NUTRIENT INFORMATION PRESENTED ON LABELS OF PLANT-BASED MEAT ALTERNATIVE PRODUCTS .................................................................................32 PBMA Selected for Chemical Nutrient Analysis .................................................32 Analyzed Nutrient Composition of 40 PBMA ......................................................33 Moisture, Energy and Macronutrient Analytical Values ..........................33 Micronutrient Analytical Values ...............................................................33
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