A3DLH2UP

4162

31 mai 2021 16:27

31 mai 2021 16:27

Environmental, ethical and health concerns have damaged the image of meat products for some consumer groups. As a result, the relevance of meat substitutes (MS) and the labelling of credence attributes has increased. However, it is unclear whether MS do indeed make the grade regarding nutritional quality when compared to meat and whether the Front-of-package (FOP) labelling provides reliable information for consumers. Therefore, in this article, we analyse the nutritional quality of different meat products and assess whether the FOP information is a reliable indication of nutritional quality and naturalness. Based on Mintel’s Global New Product Database, we analysed a sample of 5,482 innovations from the German meat market, covering a time-span of 9 years (2010-2018). We find an increasing number of MS entering the meat market, with a high-point in 2015. Further, we use Ofcom’s A-score to show that MS contain fewer ‘nutrients to limit’ than red meat (RM) and poultry meat (PM) innovations. In addition, PM and MS contain fewer food additives than RM. Finally, the FOP information is not always consistently related to superior nutritional quality and fewer food additives.

None

• AB - Modalité bio
• FREDO qualité des produits
• GEO Allemagne
• consommateur
• label
• viande

• meat innovation
• food additive
• front-of-package labelling
• meat substitute innovation
• nutritional quality

Food Quality and Preference

104298

May 26, 2021

26 mai 2021

10.1016/j.foodqual.2021.104298 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

0950-3293 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.