Veggie burgers in the EU market: a nutritional challenge?

Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Vegg...

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Detalles Bibliográficos
Autores: Boukid, Fatma, Castellari, Massimo
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/1421
Acceso en línea:http://hdl.handle.net/20.500.12327/1421
https://doi.org/10.1007/s00217-021-03808-9
Access Level:acceso abierto
Palabra clave:663/664
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spelling Veggie burgers in the EU market: a nutritional challenge?Boukid, FatmaCastellari, Massimo663/664Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Veggie burgers showed levels of energy, fat, and saturate fatty acids (SFA) similar to fish- and poultry-based burgers, but lower than red meat burgers. Compared to conventional burgers, veggie had higher amounts of carbohydrates and sugars and a lower content of proteins, but no difference in salt. Due to the high compositional intra-variability in the veggie burgers, vegetarian and vegan burgers were further analyzed separately. Vegan burgers had higher levels of energy, fat, SFA and protein than vegetarian burgers, but lower carbohydrates and sugars. Once again large differences in the nutritional parameters were observed in both vegan and vegetarian burger categories due to the wide range of ingredients and formulations employed in these types of products. A clear and comprehensive informative labeling is especially needed for vegan and vegetarian burgers to allow the consumer to make a rational decision based on the nutritional facts of these products.info:eu-repo/semantics/acceptedVersionSpringerIndústries AlimentàriesFuncionalitat i Seguretat Alimentària2021info:eu-repo/semantics/article16http://hdl.handle.net/20.500.12327/1421https://doi.org/10.1007/s00217-021-03808-9reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésEuropean Food Research and TechnologyCopyright © 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Natureinfo:eu-repo/semantics/openAccessoai:recercat.cat:20.500.12327/14212026-05-29T05:05:01Z
dc.title.none.fl_str_mv Veggie burgers in the EU market: a nutritional challenge?
title Veggie burgers in the EU market: a nutritional challenge?
spellingShingle Veggie burgers in the EU market: a nutritional challenge?
Boukid, Fatma
663/664
title_short Veggie burgers in the EU market: a nutritional challenge?
title_full Veggie burgers in the EU market: a nutritional challenge?
title_fullStr Veggie burgers in the EU market: a nutritional challenge?
title_full_unstemmed Veggie burgers in the EU market: a nutritional challenge?
title_sort Veggie burgers in the EU market: a nutritional challenge?
dc.creator.none.fl_str_mv Boukid, Fatma
Castellari, Massimo
author Boukid, Fatma
author_facet Boukid, Fatma
Castellari, Massimo
author_role author
author2 Castellari, Massimo
author2_role author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Veggie burgers showed levels of energy, fat, and saturate fatty acids (SFA) similar to fish- and poultry-based burgers, but lower than red meat burgers. Compared to conventional burgers, veggie had higher amounts of carbohydrates and sugars and a lower content of proteins, but no difference in salt. Due to the high compositional intra-variability in the veggie burgers, vegetarian and vegan burgers were further analyzed separately. Vegan burgers had higher levels of energy, fat, SFA and protein than vegetarian burgers, but lower carbohydrates and sugars. Once again large differences in the nutritional parameters were observed in both vegan and vegetarian burger categories due to the wide range of ingredients and formulations employed in these types of products. A clear and comprehensive informative labeling is especially needed for vegan and vegetarian burgers to allow the consumer to make a rational decision based on the nutritional facts of these products.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/1421
https://doi.org/10.1007/s00217-021-03808-9
url http://hdl.handle.net/20.500.12327/1421
https://doi.org/10.1007/s00217-021-03808-9
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv European Food Research and Technology
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 16
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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