The Safety of Meatless Burgers, Nuggets, and Sausages Questioned: Study

Plant-based meats can become contaminated with pathogens via contact with contaminated sources of animal manure, water, or other foods. Drew Angerer/Getty Images

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, allergen, and microbiological concerns.

“(Vegetable-based meats) can become contaminated with pathogens via contact with contaminated sources of animal manure, water, or other foods,” the authors said.

“Plant-based meat alternatives contain near-neutral pH and high protein and moisture content, making them susceptible to microbial growth and spoilage.”

Some plants, particularly soy, used in meatless products are also often obtained from genetically modified sources.

Lead researcher Diana Bogueva said plant-based alternatives have yet to be proven that they are healthier than real meat, despite often being marketed in this way.

“Plant-based meat alternatives are a large and growing commercial industry,” she said.

“It’s important that issues like food additives, the introduction of new allergens, as well as potential reductions in food quality, are all considered when designing the next generation of plant-based foods.”

Implementing strict measures to mitigate cross-contamination from different allergens such as pea protein and wheat is a way that manufacturers can address these challenges as the onus is on them to develop products that are healthy and safe, the researchers said.

Making plant-based meat alternatives involves extracting proteins from plants such as soybeans, peas, or corn, and processed into flours, concentrates, or isolates.

Next, the extracted proteins are combined with other ingredients to imitate the sensory characteristics of meat.

Notably, many of the methods used to extract proteins were not originally designed to optimise their protein content.

“Instead, they were optimised to extract the oil or starch from plant materials. As a result, protein functionality may be compromised because they are denatured or aggregated,” Bogueva said.

Thirdly, the mix is further processed, moulded and trimmed, and finally packaged for optimal storage and spoilage prevention.

These studies show that consumers shouldn’t fall for the “better food”  labelling associated with these products, which can lead them to be overconfident in their trust in plant-based food safety.