Quality of plant-based cheese substitutes

Trg z rastlinskimi nadomestki živil živalskega izvora se hitro razvija, saj le-ti postajajo pri potrošnikih vse bolj priljubljeni. Trend naraščanja ponudbe tovrstnih izdelkov je posledica več dejavnikov, kot so sprememba življenjskega sloga, vse večje zanimanje za alternativne načine prehranjevanja in večja ozaveščenost o trajnostni proizvodnji hrane. Glavni namen magistrske naloge je bil ugotoviti, kakšna je kakovost desetih rastlinskih nadomestkov sira z oznako »klasik«/»original«, ki smo jih kupili na slovenskem trgu. Le-to smo preverili s kemijsko in senzorično analizo. Rezultate kemijske analize smo primerjali z navedenimi vrednostmi na označbi in s hranilno sestavo običajnega poltrdega tipa sira, s čimer smo želeli primerjati hranilno vrednost enih in drugih izdelkov. Preverili smo tudi skladnost poimenovanja in označevanja teh izdelkov z veljavno zakonodajo. Rastlinski nadomestki sira so se po hranilni sestavi zelo razlikovali od običajnega poltrdega tipa sira. Na 100 g so povprečno vsebovali 60-krat manj beljakovin, 8-krat manj kalcija in 50 % več soli. Maščobnokislinska sestava je bila prehransko manj ugodna od običajnega poltrdega tipa sira. Maščoba je namreč vsebovala 50 % več nasičenih maščobnih kislin, 5-krat manj enkrat nenasičenih maščobnih kislin in le tretjino večkrat nenasičenih maščobnih kislin (skoraj nič α-linolenske kisline), ampak, glede na označbo, nič trans maščobnih kislin. Senzorična kakovost je bila kljub senzoričnim napakam – odsotnost očes, drobljiva/lomljiva, peskasta in žilava konsistenca, neharmoničen, oljav/maščoben in slan okus, tuj vonj ter bleda/svetla barva – v kategoriji teh izdelkov sprejemljiva. Dva vzorca nista bila poimenovana skladno z evropsko zakonodajo, osem vzorcev pa je s slikovno predstavitvijo namigovalo, da bi izdelek lahko bil mlečni proizvod, kar ni v skladu s praksami poštenega informiranja potrošnikov.Plant-based substitutes for animal-based foods represent a fast-developing market as they have been gaining in popularity with consumers. This is due to several factors, such as change of lifestyle, growing interest in alternative diets, and the increasing awareness about sustainable food production. The main aim of the master thesis was to determine the quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’, purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. Results of the chemical analysis were compared with the label values and with the nutritional composition of regular semi-hard type of cheese, by means of which the nutritional values of both types of products were compared. Compliance of the labelling against the applicable legislation was also checked. In terms of nutritional composition, plant-based cheese substitutes differed greatly from regular semi-hard type of cheese. The former contained 60 times less protein, eight times less calcium and 50 % more salt per 100 g of product. The fatty acid composition was less favourable when compared to regular semi-hard type of cheese: 50 % more saturated fatty acids, five times less monounsaturated fatty acids, only a third of polyunsaturated fatty acids (barely any α-linolenic acid), but no trans fatty acids, according to the label. Despite sensory defects – absence of eyescrumbly, granular, and tough texturediscordant, fatty, and salty tasteforeign odour and pale colour – the overall sensory quality in this product category was acceptable. Two samples were not named in accordance with the applicable European legislation, while eight samples with pictorial representations suggested that the product could be a dairy product, which is not in line with fair consumer information practices