Labeling Analysis and Physicochemical Quality of Plant-Based and Meat Burgers Commercialized in Brazil

Abstract

In recent years, there has been an increase in the number of vegetarian and vegan consumers, contributing to the production and market availability of plant-based burgers. However, the absence of specific regulations has resulted in high variability in their composition and nutritional value. This study aimed to evaluate the nutritional labeling and physicochemical characteristics of commercial animal-based burgers (HA) and plant-based burgers (HV) marketed in Brazil. Five brands of each burger type were analyzed and identified by the numbers 1 to 5 for AB and numbers I to V for PB in order to preserve the manufacturers’ identities. The nutritional labeling assessment was conducted based on the current resolutions of the Brazilian Health Regulatory Agency (Anvisa), verifying compliance with the minimum established requirements. The PB samples showed a higher number of labeling non-conformities compared with the animal-based burgers, probably reflecting the lack of specific regulation. In addition, they exhibited greater variability in composition and physicochemical characteristics due to the diversity of protein sources used. The AB samples presented higher protein content, greater homogeneity, and higher shrinkage rate, hardness, cohesiveness, chewiness, and resilience, which are characteristic of meat products due to the presence of muscle fibers. It can be concluded that AB, supported by well-established regulations, showed greater consistency and homogeneity, highlighting the need for technological and regulatory advances for PB in order to compete with AB and meet consumer demands.