In recent years, more and more foods have come on the market as alternatives to products of animal origin. Their declared aim: to positively influence sustainability and health. However, do they really do this, however? A joint study by Agroscope and the University of Bern examines this issue.
An interdisciplinary study by Agroscope and the University of Bern highlights the opportunities and risks of consumers replacing meat and dairy products with alternatives produced mainly from plant raw materials. The report was produced on behalf of and with the financial support of the Swiss Foundation for Technology Assessment TA-Swiss.
Healthy and sustainable?
The study focuses on both nutrient supply and environmental impacts. It appears that under the right conditions, alternative products can positively influence both aspects. What is particularly critical here is the supply of specific nutrients. The study also describes how consumers rate the alternative products and how these should be evaluated from an ethical viewpoint. Whilst consumers’ opinions diverge greatly, the ethical perspective sees advantages in the alternatives. Furthermore, experts analysed the legal framework conditions and assessed the opportunities for Swiss agriculture to provide the raw materials for producing alternative products.
Focus on nutritional value, raw materials and transparency
Lastly, recommendations tailored to consumers, the processing industry, professional associations, policymakers and administration are presented. The focus here is on the nutritional value of the products, the choice of raw materials and transparency in the value chain.
Whilst replacement with meat alternatives can be recommended if nutritional composition is taken into account, dairy alternatives are better suited to expanding the diet. In general, an improvement of the nutritional content and quality of the alternative products is recommended.
Last modification 03.09.2024
