While plant-based products have been entering consumer markets on an unprecedented scale, an analysis of the level of additives, salt, genetically modified ingredients, and allergens in meatless alternatives has made researchers question the ultimate safety of the product.
According to The Good Food Institute’s 2020 State of the Industry Report, the U.S. retail plant-based food market grew 27.1 percent in 2020 to just over $7 billion (AUD$9.4 billion). During the past several decades, these products have moved from their niche position in the minds of consumers to mainstream on supermarket shelves and menus.
In a recent study published in Food Safety, researchers from the University of Sydney and the University of Massachusetts examined the nutritional content of newer plant-based foods, alternatives, such as burgers, sausages, and nuggets, and found several challenges including quality, chemical, quality, allergen, and microbiological concerns.
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