Banach J L, van der Berg J P, Kleter G, van Bokhorst-van de Veen H, Bastiaan-Net S, Pouvreau L, van Asselt E D
Wageningen Food Safety Research (WFSR), Wageningen University & Research, Wageningen, the Netherlands.
Wageningen Food & Biobased Research (WFBR), Wageningen University & Research, Wageningen, the Netherlands.
Crit Rev Food Sci Nutr. 2023;63(32):11063-11080. doi: 10.1080/10408398.2022.2089625. Epub 2022 Jun 27.
Traditionally, meat and dairy products have been important protein sources in the human diet. Consumers are eating more plant-based proteins, which is reflected in current market trends. Assessing how alternative proteins are processed and their impact on food safety helps realize market opportunities while ensuring food safety. In this review, an analysis of the food safety hazards, along with current industry trends and processing methods associated with alternative proteins for meat and dairy products for the European Union market is described. Understanding the effects of processing and safety alternative proteins is paramount to ensuring food safety and understanding the risks to consumers. However, the data here is limited. With the expected further increase in protein alternatives in consumers' diets, the risk of food allergens is apparent. The occurrence of processing contaminants in plant-based alternatives may occur, along with anti-nutritional compounds, which interfere with the absorption of nutrients. Further, typical food safety hazards related to the plant, the product itself, or processing are relevant. Although hazards in insects and seaweed are being addressed, other protein alternatives like cultured meat and SCPs warrant attention. Our findings can aid industry and governmental authorities in understanding current trends and prioritizing hazards for future monitoring.
传统上，肉类和奶制品一直是人类饮食中重要的蛋白质来源。消费者正在食用更多的植物性蛋白质，这在当前的市场趋势中得到了体现。评估替代蛋白质的加工方式及其对食品安全的影响，有助于在确保食品安全的同时抓住市场机遇。在这篇综述中，描述了对欧盟市场上肉类和奶制品替代蛋白质的食品安全危害、当前行业趋势及加工方法的分析。了解加工过程和安全替代蛋白质的影响对于确保食品安全以及了解对消费者的风险至关重要。然而，此处的数据有限。随着消费者饮食中蛋白质替代品预计会进一步增加，食物过敏原的风险显而易见。植物性替代品中可能会出现加工污染物，以及抗营养化合物，它们会干扰营养物质的吸收。此外，与植物、产品本身或加工相关的典型食品安全危害也很重要。尽管昆虫和海藻中的危害正在得到解决，但其他蛋白质替代品，如养殖肉和单细胞蛋白也值得关注。我们的研究结果可以帮助行业和政府当局了解当前趋势，并为未来监测的危害确定优先次序。
