Tofu sausages, vegan burgers and the like are landing more and more frequently on our plates. It has become increasingly popular as did bet live football. But are these veggie alternatives automatically healthier than the animal-based original? We have compiled ingredients in meat substitutes that you should avoid.
Tofu sausages and seitan skewers are in particularly high demand during the barbecue season. But is meat substitute automatically healthier than meat? We took a close look at what’s in vegan and vegetarian substitutes and show you the worst ingredients in meat substitutes.
MEAT SUBSTITUTES ARE BOOMING – ARE THEY ANY GOOD?
In Germany, we eat less meat than at any time since reunification. In 2022, 52 kilograms of meat were eaten per person, which is around 15 percent and almost nine kilograms less than in 2012. At the same time, more and more people in Germany are turning to meat substitutes. The production of meat-free alternatives increased by over 70 percent in 2022 compared to 2019.
However, it should not be forgotten: Meat production is still 80 times higher than that of vegan and vegetarian substitutes. But as more and more alternatives to meat hit the market, it’s worth taking a critical look at ingredients. We show you which ingredients you should look at very closely.
CONTROVERSIAL ADDITIVES IN VEGAN SUBSTITUTES
Tofu sausages, seitan cutlets and pea burger patties are by no means fresh, but highly processed foods. That’s why emulsifiers, colorings, flavor enhancers, preservatives and thickeners are also used in the manufacturing process. Many of these are harmless, but you should look closely at the following additives:
THICKENER: E407 CARRAGEENAN
The thickening agent carrageenan is derived from the carbohydrates of red algae. In addition to meat substitutes, manufacturers also use it in cream, puddings and other dairy products.
While the World Health Organization (WHO) does not issue an official warning, the European Food Safety Authority (EFSA) set a maximum dose of carrageenan of 75 mg/kg body weight in 2018. This daily dose will apply until more recent data are available.
Carrageenan is suspected of causing intestinal disorders and allergies. In animal studies, it has been shown to be harmful to the immune system in large amounts. You should therefore avoid carrageenan in foods if possible. Alternatives can be locust bean gum, pectin or guar gum.
While Rügenwalder Mühle, for example, uses carrageenan in some substitute products, the organic manufacturer Alnatura deliberately avoids it, whether or not the additive is approved for organic products. The organic farming associations Naturland, Bioland and Demeter – which are stricter than the EU organic seal – ban the controversial substance.
E425 KONJAC
Konjac is obtained from the root of the so-called devil’s tongue and is used in the food industry as a filler, gelling and thickening agent. Devil’s tongue is a plant that grows in Asia.
Our body does not absorb konjac (E number E425), but the substance hinders the absorption of important nutrients. Since the thickener can get stuck in the throat and has already caused choking in children, konjac is banned in jelly confectionery in the EU. You should avoid it as a precaution.
In the “Vegan Ham Spicker Mortadella” from Rügenwalder Mühle, we came across konjac in the ingredients list.
MINERAL OIL IN MEAT SUBSTITUTES?
Unfortunately, consumers cannot tell whether a product contains mineral oil residues. This makes it all the more important that Stiftung Warentest and Öko-Test regularly test foods for this. Mineral oil components can get onto products through lubricating oils from machines during harvesting, transport or further processing, among other things.
This can be dangerous: Saturated mineral oil hydrocarbons (MOSH) accumulate in human fatty tissue as well as in organs with as yet unknown consequences. Aromatic mineral oil hydrocarbons (MOAH) are partly carcinogenic.
When Öko-Test 2022 tested vegan cold cuts, the testers found at least traces of mineral oil in almost all products. This occurs again and again with different products, for example also in the butter test. High time that the manufacturers improve here in the production process.
TOO MUCH SALT
Salt is not dangerous or harmful per se. But if you take too much salt, this increases the risk of high blood pressure and, as a result, cardiovascular disease. The WHO recommends an intake of five grams of salt (about one teaspoon) a day. In the EU, however, we consume around twice as much on average.
Processed products and finished products should contain as little salt as possible – even in meat substitutes. Therefore, make sure that salt is listed as far down as possible in the list of ingredients and has therefore only been processed in small quantities. If you look at the nutritional value table on the packaging, you will know exactly how much salt is contained in the product. The lower the salt content, the better.
