分析全球市场上植物性汉堡的配料表和营养成分。

IF 3.5 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-03-01 Epub Date: 2024-01-17 DOI:10.1080/09637486.2024.2303029
Paula Franca, Anna Paola Pierucci, Fatma Boukid
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引用次数: 0

摘要

植物性汉堡的营养成分是决定购买/消费以保持均衡饮食的关键因素。为此,我们从全球市场上推出的汉堡的标签上检索了配料表和营养信息。根据制造商的技术发展、市场地位和地区对产品进行了分类。从配料分析中,我们发现所使用配料的异质性很高,大豆和小麦是主要的蛋白质来源,新蛋白质来源(如豌豆、其他类型的豆类和伪谷物)的使用也越来越多。油是被提及最多的配料,其次是盐。营养成分主要因地区而异,各国之间没有明显的模式。在较小程度上,技术发展导致传统产品中蛋白质含量较低,碳水化合物含量较高。素食产品和纯素产品的差异有限,因为它们的致病性很高。
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Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market.

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 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.

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来源期刊
CiteScore
7.50
自引率
2.60%
发文量
60
审稿时长
1 months
期刊介绍: The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.
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