A recent scientific publication-conducted as part of the ProFuture(Proteins for the Future) research project in Horizon 2020-analyzes the market and critical issues of Alt Yogurt and Alt Cheese, the alternative vegan foods to yogurt and cheese. Including by examining the composition and characteristics of ‘plant-based‘ products in comparison with the traditional animal foods they are inspired by. (1)
The market for alternative products continues to grow, but most of the on-shelf references are still problematic due to unbalanced nutritional profiles, extensive use of additives and high processing intensity. Research and development are essential for an ecological transition from ultra-processed foods to natural foods-possibly organic-with clean labels.
Alt Yogurt and Alt Cheese, Markets and Trends.
The market for plant-based foods and proteins is growing fast in the West and is also expected to flourish in Asia and Africa in the years to come. The meat sounding spectacle last year in Strasbourg showed the great interests and perspectives on the Alt Meat category alone. To which are added the categories of
Alt Fish
,
Alt Egg
and dairy substitutes. In both versions of ‘traditional’ plant alternatives (i.e. from cereals, legumes) and cellular agriculture.
Alt Cheese and Alt Yogurt are estimated to be worth € 2.4 and 1.8 billion/year in global sales, half of which are in Europe. To the effective(halo) suggestions about animal welfare(vegan) and the environment – related to land and water uses as well as carbon footprint – are added the ‘health’ ones. Hence the marketing phenomenon of ‘
lactose-free
‘ and the non-sensitization of milk protein allergy sufferers. Therefore, sales could double and perhaps triple in the next five years, according to analysts, as has already happened in the EU in 2018-2020.
Alt Yogurt, productions and characteristics
Alt Yogurts are generally made by fermenting aqueous extracts of plant raw materials using lactic acid bacteria similar to those used to make traditional yogurt. Food technologies used to improve organoleptic properties (appearance and texture, taste and smell) often include the use of a plurality of ingredients and food additives and genetically modified microorganisms. (2) These are therefore, in many cases, ultra-processed foods.
The scientific study under review also notes a discordance between the nutritional profiles of Alt Y ogurts and cow’s milk yogurts. (1) The values of fat and saturated fat, carbohydrates and sugars, energy value (kcal) of the former are often significantly higher by far. Fats, coconut and almond first and foremost, are used to give alternative products texture and flavor, as are carbohydrates contributed by simple sugars and starches. The latter, as noted, are capable of modifying the structural and organoleptic properties of products as well as facilitating storage.
Alt Cheese, palm oil and low protein
Alt Cheese are generally marketed in block, slice, or spreadable forms. The composition of these products is characterized by the presence of sources of saturated fats that are nutritionally very poor and risky for health, as well as unsustainable, such as palm oil. In fact, only 10.5 percent of the products considered in the study are listed as palm oil free. Among other things, the energy value tends to exceed that of imitation cheeses.
The protein content is significantly lower in Alt Cheese, although some of the products considered in the research carry a claim of high protein content. The study did not extend to assessing the bioavailability of plant-based proteins and the possible presence of anti-nutritional factors, aspects that also appear worthy of further study. (3) Micronutrients characteristic of dairy products are sometimes added to Alt Cheese, although the bioavailability of vitamins has not been investigated. The only positive finding is the lower salt content, partly because of the reduced technological function.
Allergens, overall view
The absence of milk is compatible with the consumption of the alternative products by individuals allergic to its proteins, subject to the tests for cross-reactivity to cell agriculture-derived proteins to be carried out prior to their release into the domestic market, pursuant to the Novel Foods Regulation (EU reg. 2015/2283).
The ingredient lists of alternative products, moreover, often report the presence, even if only possible (by cross-contamination), of a variety of allergens. Among these, the most recurrent ones identified in the study under review are various nuts, wheat and other cereals that contain gluten, mustard, and soy.
Microalgae, a great untapped potential
The scientific literature attributes microalgae and cyanobacteria with great technological versatility that allows their use as ingredients in various innovative foods. The benefits associated with their use are several:
– nutrition and health. High protein content, dietary fiber, marine Omega 3 (EPA and DHA), micronutrients, polysaccharides, antioxidants, (4)
– sustainability. The European Commission has devoted considerable space to research and development on microalgae in the Horizon 2020 program (5) as innovative protein sources consistent with the Sustainable Development Goals (SDGs 2030),
– food technology. Previous studies already published as part of the ProFuture project have shown the functionality of microalgae in imparting texture to plant-based creams. In addition to improving their nutritional profiles and shelf life, thanks in part to natural antioxidants (6,7).
Interim conclusions
Alternative products to those of animal origin have now become part of the mass market. This phenomenon could have positive implications in terms of food security, with a possible reduction in costs and ecosystem pressure related to food production. Reducing the consumption of animal products could, after all, orient the related supply chains toward parameters of excellence, with lower intensity and higher value.
From words to deeds, it seems imperative to course-correct in the development of innovative products. Without looking only at the verisimilitude of the ‘imitation’ to the traditional product, but also – and most importantly – at the actual compliance with the promised values:
– The wholesomeness of food. Attention to nutritional profiles and the use of natural ingredients, where possible organic, is required (8)
– sustainability must consider the socio-environmental impact of crop production. Prioritizing organic to preserve soils, water and farmers’ incomes (9,10),
– consumer information must be clear, transparent and effective. And therefore
clean label
, but also NutriScore with ‘organic‘ signal (and possible ‘ultra-processed’ note) on the label front.
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron Massimo Castellari. (2021). Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge? Foods 10:2782, https://doi.org/10.3390/foods10112782
(2) Nadia Grasso, Loreto Alonso-Miravalles. James A. O’Mahony. (2020). Composition, Physicochemical and Sensorial Properties of Commercial Plant-Based Yogurts. Foods 9:252, https://doi.org/10.3390/foods9030252
(3) Gilani GS, Wu XC, Cockell KA (2012). Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality. Br J Nutr 2012; 108 Suppl 2: S315-S332. doi:10.1017/S0007114512002371
(4) Alberto Niccolai, Graziella Chini Zittelli, Liliana Rodolfi, Natascia Biondi, Mario R. Tredici (2019). Microalgae of interest as food source: Biochemical composition and digestibility. Algal Research, Volume 42, 2019, 101617, ISSN 2211-9264, https://doi.org/10.1016/j.algal.2019.101617
(5) Dario Dongo. Protein for the future, novel food. Challenges and opportunities in EU. FARE(Food and Agriculture Requirements). 12/15/21, https://www.foodagriculturerequirements.com/archivio-notizie/proteine-per-il-futuro-novel-food-sfide-e-opportunità-in-ue
(6) Dario Dongo and Andrea Adelmo Della Penna. Adding microalgae to vegetable creams, ProFuture. GIFT(Great Italian Food Trade). 3.11.21, https://www.greatitalianfoodtrade.it/innovazione/aggiunta-di-microalghe-alle-creme-vegetali-profuture
(7) The microalgae Euglena gracilis, among others, has already been approved as a novel food in the EU for several productions, including yogurt and yogurt drinks. See previous article https://www.greatitalianfoodtrade.it/innovazione/microalghe-euglena-gracilis-superfood-con-esclusiva
(8) Dario Dongo and Andrea Adelmo Della Penna. Gut microbiota, diet and health. GIFT(Great Italian Food Trade). 6/19/20, https://www.greatitalianfoodtrade.it/salute/microbiota-intestinale-dieta-e-salute
(9) Dario Dongo and Giulia Orsi. Organic farming. Resilience and food security, fair remuneration. The Swedish study. GIFT (Great Italian Food Trade). 3.3.21, https://www.greatitalianfoodtrade.it/progresso/agricoltura-bio-resilienza-e-food-security-equa-remunerazione-lo-studio-svedese
(10) Marta Strinati. Agroecology, 6 systems compared. The benefits of organic for farmers. Analysis. GIFT (Great Italian Food Trade). 8/30/20, https://www.greatitalianfoodtrade.it/mercati/agroecologia-6-sistemi-a-confronto-i-vantaggi-del-bio-per-gli-agricoltori-analisi
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
