Scientists have found twice as many additives in plant analogues of animal products.

Plant-based analogues of animal products contain twice as many food additives as their originals. This was reported in the journal Food Additives & Contaminants: Part A.

Scientists analyzed the assortment of a large British supermarket, selecting 71 pairs of products. The researchers compared meat, fish, milk, cheeses, and confectionery products with their plant-based alternatives, matching pairs based on maximum similarity in packaging, weight, and nutritional value. All ingredients were classified as food additives with the E index, other additives without such designation, and additives in general.

The analysis showed that plant products contain a total of 199 food additives, while animals contain 100. The median amount of such substances in plant samples was two units, whereas in traditional products this indicator is zero. The most significant differences are recorded in the categories of dairy products and savory snacks.

In total, scientists have identified 50 types of E supplements. In plant analogues, methylcellulose (E461) and emulsified modified starch (E1450) were most often found. In animal products, pyrophosphates (E450) and lecithin (E322) were the most common, which was also often used in alternative products.

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In addition to E-components, herbal products are also the leaders in the number of other additives, including flour, butter, salt and sugar. In this category, scientists counted 1,367 ingredients against 1,010 in animal products. The total number of all types of additives in herbal alternatives was 1,566, while in the original products it was 1,110.

The researchers claim that manufacturers use a wide range of auxiliary substances in plant raw materials to achieve the desired taste, consistency and texture, imitating the usual protein foods.

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