The price and nutritional value of meat and milk substitutes on the European market
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2024-10-30
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Conference Poster
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yes
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Abstract
Overconsumption of animal-sourced foods contributes to environmental and health problems, making a dietary shift essential. One approach is producing substitutes from alternative proteins. However, substitute products should match the nutritional value of animal-sourced foods while being price competitive. This study presents a dataset containing the prices, ingredients, and nutritional composition of almost 2600 substitute products and prices of approximately 7500 conventional products from European supermarket chains.
Meat substitutes generally contain more dietary fiber and less saturated fats compared to conventional meat while having lower protein quality and excess salt and sugar. Further, only soy-based milk substitutes have favorable nutritional profiles. Fortification rates among all substitute types should be increased to ensure sufficient micronutrient supply. On average, meat substitutes are 24 to 115 percent more expensive compared to conventional meat, except in Germany, where they are equally priced. Milk substitutes cost on average 35 to 58 percent more than cow’s milk.
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ETH Zurich
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Food Day @ETH 2024
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09571 - Mathys, Alexander / Mathys, Alexander