Abstract
The purpose of this study was to investigate changes in the range and nutrient profile of processed alternative protein “convenience” products available in Australia from 2014 to 2021. Product data were extracted from FoodTrack™, an established database of packaged supermarket products. Eligible products were grouped into subcategories: (i) tofu products; (ii) legume products; and (iii) plant-based meats. Nutrient composition was assessed from the products’ nutrition information panel. The number of alternative protein products in supermarkets more than doubled between 2014 and 2021 (+130%). On average, products were available for 2.2 years (range 1–7 years). Generally, tofu products had the highest contents of saturated fat and sodium, legume products had the highest contents of carbohydrates, sugar and fibre, and plant-based meats had the highest contents of protein and total fat (per 100 g). This study found large variation in the nutrient composition of these products, highlighting the importance of reformulation and consumer education in the future.
Acknowledgements
Permission to use the FoodTrack™ database, generated in a partnership between the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the National Heart Foundation of Australia, is gratefully acknowledged.
Author contributions
PB and GH developed the study design. PB and KA prepared the data for analysis. PB and GH analysed the data. PB was responsible for drafting the manuscript, with contribution from GH. All authors contributed to the interpretation of the results, and reviewed and approved the final manuscript.
Disclosure statement
The authors declare no conflicts of interest.