Meat-alternative market growth: Manufacturers need to focus on salt reduction, says report

13 Sep 2019 --- Despite meat-alternatives benefiting from a health halo relating to various claims including gluten-free, organic and vegan, they are often highly processed and packed with salt. This is according to a new Australian report published by The George Institute for Global Health, VicHealth and the National Heart Foundation of Australia, which highlights the large variation in the salt levels in products such as meat-free sausages and falafels. The findings suggest that manufacturers can and should easily formulate lower-salt options. Meanwhile, Clare Farrand, Senior Public Health Nutritionist from The George Institute for Global Health in Sydney, tells NutritionInsight that the findings support her call for Australia to implement salt targets to curb the arrival of salt-packed goods to the market.

“Our research showed that there is a wide variation in the salt levels in these products, suggesting that manufacturers can produce lower salt versions. Unlike in some countries like the UK, we don’t have salt targets for these types of products in Australia, so we’d like to see these targets introduced here. They have made an effective contribution to reduced salt intakes in other countries where they have been introduced,” Farrand says.

More than 2.5 million Australians are eating meat-free and the choice of alternatives such as meat-free bacon, burgers and sausages has almost tripled in supermarkets in less than a decade. Research also predicts Australia’s plant-based meat industry could contribute up to AUS$3 billion (US$2.1 billion) to the economy by 2030. But the new report reveals some popular products are hiding up to half a day’s worth of salt in one serving.There are now five times as many falafel products available in supermarkets as in 2010 – a growth of 380 percent.

The report analyzed the salt content in more than 560 meat-alternative products on supermarket shelves from 2010 to 2019. It found that meat-free bacon had the highest average amounts of salt (2g salt per 100g), containing well over a third of a day’s worth of salt – according to Australian guidelines – followed by falafels (1.3g salt per 100g) and meat-free sausages (1.3g salt per 100g), which contained over a quarter.

Heart Foundation Dietitian Sian Armstrong says high levels of salt in falafels is particularly concerning because they are increasingly popular. There are now five times as many falafel products available in supermarkets now as in 2010 – a growth of 380 percent.

“Monjay Mezza Traditional Falafel and Spinach Falafel proved to be saltiest with 3g of salt per 100 grams – 10 times saltier than the falafels with the least amount of salt – Naturally Falafel varieties,” Armstrong says. “Our research showed that there are large ranges in the amount of salt between meat-alternative products, but it is possible to choose a healthier item by picking the lower salt option. It also clearly shows that manufacturers can produce products that are much lower in salt.”

Plant-based moves
The rise in meat-alternative consumption points to a surge in consumers occupying a meat-reducing spot on the spectrum, such as flexitarians. A 2018 Innova Market Insights consumer survey found that one in five US consumers “have eaten less meat across the past year.” Meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from 6 percent in 2013, the market researcher reports.

Farrand anticipates that the category will continue to grow as the food industry responds to the burst in demand, especially as consumers become more aware of the health benefits of a mostly plant-based diet.The differences between high- and low-salt products is large. Source: The George Institute for Global Health, VicHealth and the National Heart Foundation of Australia.

But she hopes that the results of the report will “encourage the consumer to look at labels and salt levels when choosing meat-free alternatives. We also hope to see manufacturers respond by reformulation their products to contain less salt.”

For consumers seeking to eliminate or reduce meat in their diet, a focus on fresh foods like nuts, seeds and legumes including chickpeas, lentils and beans, should come before choosing pre-made plant-based options, Farrand concludes.

Plant-based but processed?
The market has demonstrated agility with its response to the demand for meat-free convenience food. But it has been noted that consumers often assume the health halo of such products.

“Although they may be better for the planet, many consumers are really surprised to learn that products like the Beyond Burger and the Impossible Burger are no healthier than beef burgers,” CSPI Senior Scientist Lisa Y. Lefferts, tells NutritionInsight. “Meatless burgers served at restaurants generally aren’t any healthier from a nutrition standpoint than the meat versions. They may well be better for the planet, which serves our health in a different way.”

So, who should set the record straight?
“Since companies profit from misperceptions that their products are healthier than they really are, I wouldn’t hold my breath waiting for them to set the record straight,” she adds.

With meat-free burgers such as Beyond Meat and Impossible Foods both containing over 20 ingredients each, another kind of attention is attracted to the space – regulation.

By Laxmi Haigh

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