TastyBasics founder disputes ProVeg plant-based study claiming above average health benefits
21 Sep 2023 --- Whole-food ingredient proponent Jan Buining, founder of TastyBasics and the Lifestyle Street (Leefstijlstraat), opposes the findings of a recent study by ProVeg about plant-based meat alternatives using the Netherlands Nutrition Center (Voedingscentrum) guidelines.
He cautions that too few criteria were used to assess the meat alternatives, demonstrating that “only a limited number of nutrients are the basis for assessing the nutritional value.”
“Most meat alternatives, but also milk replacers, are UPFs (ultra-processed foods). The nutritional value is low because of the processed raw materials in which, except proteins, most vital nutrients are washed out – in isolates more so than in concentrates,” Buining, who is also a member of the advisory board for the Child and Nutrition Foundation (Stichting Kind en Voeding), tells Nutrition Insight.
“Nutritionally useless additives play a crucial role in making meat alternatives. Regarding sustainability – the carbon footprint of isolated plant-proteins is considerable (higher than chicken meat) due to the high need for water and energy during production.”
Splitting nutrients
One of the main findings of ProVeg’s study shows that vegetable burgers, minced meat, meatballs, smoked sausages and bacon score better on average than comparable animal meat products. Plant-based shoarma and nuggets have a similar score to animal products. However, the values of salt and protein vary significantly and need to be revised for nutritional credibility.
However, Buining argues that while the current generation of meat substitutes helps limit the share of animal products in our diet, it is essential to take a critical look at the criteria and methodology used when assessing its nutritional value regarding health.
“It is stated that the nutrition center criteria are used. This means that only a few nutrients are the basis for assessing the nutritional value. In his research into nutritional value, researcher Adam Drewnovski concludes that at least fifteen criteria are needed to estimate the richness of nutrients per calorie. Limiting the assessment to just a few criteria can give a distorted picture of the nutritional value,” Buining explains.
Jan Buining claims that the ProVeg study on plant-based meat alternatives has considered too few nutritional criteria.
“Initially, isolates’ proteins were necessary to make meat alternatives. In the meanwhile, more sustainable and nutritious concentrates are used. ‘Whole food’ based meat replacers should be the guiding star. They may be a bit lower in protein but much more nutritious. Further development of production techniques may also lead to reduced additive levels.”
Brainstorming viable solutions
According to TastyBasics, the traditional carbohydrate-based part of the consumption pattern (e.g., breakfast cereals, crackers, bars) should be made from nutritious and protein-rich whole food raw materials. The company advocates that food producers use whole food (non-UPF) based products in the future.
“By using mainly nutritious whole food raw materials like legumes, nuts and seeds, nutritious TastyBasics products make sure the daily intake of all essential nutrients can easily be on the recommended level,” Buining explains.
“In the last 10-20 years, there have been growing concerns about UPFs. The launch of professor Van Tullekens’ book ‘Ultra-Processed People’ was the most recent public alarm signal. But it is the start of a transition toward a healthy food chain.”
“The goal of that transition will be affordable, nutritious food with unprocessed vegetable ingredients and as little as possible additives. We first and fast need to create a sense of urgency with all stakeholders – politicians, consumers, doctors, producers and distributors,” Buining continues.
TastyBasics says it would like to see better regulations of UPFs and more support for healthy alternatives like its whole food offerings.
No claim to nutrition for UPFs
Buining is a proponent of transitioning to a plant-based food system but believes it is essential to factor in that meat substitutes are UPF, and assessing their nutritional value is unreliable because they may contain additives that increase the concentration of certain nutrients.
This could be the case with the selected nutrients highlighted by the nutrition center. “This can give the impression that meat substitutes have better nutritional value than they do,” he says.
“Truly nutritious natural food is a complex combination of countless essential nutrients. Assessing UPFs and real food based on a limited number of criteria gives a distorted picture of the overall health value. Meat substitutes remain an important step toward becoming more plant-based. But I would like less editing.”
“If we reduce the consumption of animal products to what we can produce circularly, our carbon footprint will decrease by about 10%. That is more than what we cause by flying. Therefore, transitioning to more plant-based is of major importance for sustainability reasons,” Buining concludes.
By Inga de Jong
