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Nutritional labels may appear nutritionally interchangeable, according to Stephan van Vliet, a postdoctoral researcher at the Duke University Molecular Physiology Institute. "But if you use metabolomics and look at expanded nutritional profiles, we found there are large differences between meat and a plant-based meat alternative."
Plant-based meat substitutes taste and chew similar to real beef. The 13 items listed on their nutrition labels – vitamins, fats and protein – make them seem essentially equivalent. But the examination of the nutritional content of plant-based meat alternatives, using a tool of the science known as metabolomics, shows they’re very different.
Stephan van Vliet
Karl Bates is the executive director, science and research communications at Duke University.
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Nutritional labels may appear nutritionally interchangeable, according to Stephan van Vliet, a postdoctoral researcher at the Duke University Molecular Physiology Institute. "But if you use metabolomics and look at expanded nutritional profiles, we found there are large differences between meat and a plant-based meat alternative."
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