Plant-based meats
alternative source of protein or yet another ultra-processed food option?
DOI:
https://doi.org/10.47456/simbitica.v12i2.47554Keywords:
Meat substitutes, Narratives, Food safety, Ultra-processed foodAbstract
Due to its high ecological footprint, the animal protein production sector is considered unable to sustainably meet the global demand for protein. This scenario has driven a transition toward diets with lower meat consumption and a greater presence of plant-based foods. Plant-based meats have emerged as promising alternatives, with the potential to reduce environmental impacts, prevent animal suffering, and promote human health. However, the lack of consolidated information on their composition, nutritional value, and actual benefits raises questions about their effects on human health and the environment. Based on a systematic review of documents published between 2006 and 2023, this article analyzes the narrative disputes surrounding the ability of these products to safely and sustainably meet the growing demand for quality protein.
References
ALCORTA, Alexandra; PORTA, Adria; TÁRREGA, Amparo; ALVAREZ, Maria D.; VAQUERO, M. Pilar. (2021). “Foods for Plant-Based Diets: Challenges and Innovations”. Foods, v. 10, n. 2, pp. 01-23. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/foods10020293
ALSAFFAR, Ayten. (2015). “A. Sustainable diets: The interaction between food industry, nutrition, health and the environment”. Food Science and Technology International, v. 22, n. 2, pp. 102-1011 [Consult. 04-01-2025]. Disponível em https://doi.org/10.1177/1082013215572029
AMARANTE JUNIOR, Ozelito P.; SANTOS, Teresa C. R.; BRITO, Natilene M.; RIBEIRO, Maria L. (2002). “Glifosato: propriedades, toxicidade, usos e legislação”. Química Nova, v. 25, n, 4, pp. 589-593. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1590/S0100-40422002000400014
APOSTOLIDIS, Chrysostomos; MCLEAY, Fraser. (2019). “To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels”. Food Quality and Preference, v. 77, pp. 109-122. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.foodqual.2019.04.008
BAKHSH, Allah; LEE, Se-Jin; LEE, Eun-Yeong; HWANG, Young-Hwa; JOO, Seon-Tea. (2021). “Traditional plant-based meat alternatives, current, and future perspective: a review”. Journal of agriculture and life Science, v. 55, n. 1, pp. 1-11. [Consult. 03-02-2025]. Disponível em https://doi.org/10.14397/jals.2021.55.1.1
BARNARD, Neal; LEVIN, Susan; TRAPP, Caroline. (2014). “Meat consumption as a risk factor for type 2 diabetes”. Nutrients, v. 06, pp. 897-910. [Consult. 03-02-2025]. Disponível em: https://doi.org/10.3390/nu6020897
BARROS, Loren C. A.; LANDIM, Liejy A. S. R. (2022). “Impact of ultra-processed consumption on children’s health in times of COVID-19: A review”. Research, Society and Development, v. 11, n. 15, pp. 1-8. [Consult. 03-02-2025]. Disponível em https://doi.org/10.33448/rsd-v11i15.36834
BASILIO, Patrícia. (2019). Fundador da sucos Do Bem lança startup que vende hambúrguer vegano que ‘sangra’, Revista Pegn, 15 de maio de 2019. [Consult. 15-05-2019]. Disponível em https://revistapegn.globo.com/Banco-de-ideias/Alimentacao/noticia/2019/05/fundador-da-sucos-do-bem-lanca-startup-que-vende-hamburguer-vegano-que-sangra.html
BAUER, Martin W.; AARTS, Bas. (2008). “A construção do corpus: um princípio para a coleta de dados qualitativos”, in M. W. Bauer e G. Gaskell (orgs.). Pesquisa qualitativa com texto, imagem e som: um manual prático. 7. ed. Petrópolis, Vozes, pp. 39-63.
BECKERT, Jens. (2011). “Imagined futures: fictionality in economic action”. Max Planck Institute for the Study of Societies Discussion Paper, n. 11/8, pp. 01-30. [Consult. 04-01-2025]. Disponível em https://pure.mpg.de/rest/items/item_1231713/component/file_1231711/content
BENIWAL, Akashdeep S.; SINGH, Jaspreet; KAUR, Lovedeep; HARDACRE, Allan; SINGH, Harjinder. (2021). “Meat analogs: Protein restructuring during thermomechanical processing”. Comprehensive Reviews in Food Science and Food Safety, v. 20, n. 2, pp. 1221-1249. [Consult. 03-02-2025]. Disponível em: https://doi.org/10.1111/1541-4337.12721
BENTON, Tim; BIEG, Carling; HARWATT, Helen; PUDASAINI, Roshan; WELLESLEY, Laura. (2021). Food system impacts on biodiversity loss. Three levers for food system transformation in support of nature., Chatham House, London. [Consult. 03-02-2025]. Disponível em https://www.chathamhouse.org/sites/default/files/2021-02/2021-02-03-food-system-biodiversity-loss-benton-et-al_0.pdf
Beverland, Michael B. (2014). “Sustainable Eating: Mainstreaming Plant-Based Diets in Developed Economies”. Journal of Macromarketing, v. 34, n. 3, pp. 369-382. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1177/0276146714526410
BHAT, Zuhaib F.; KUMAR, Sunil; FAYAZ, Hina. (2015). “In vitro meat production: Challenges and benefits over conventional meat production”. Journal of Integrative Agriculture, v. 14, n. 02, pp. 241-248. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/S2095-3119(14)60887-X
BIANCHI, Filippo; AVEYARD, Paul; ASTBURY, Nerys; COOK, Brian; CARTWRIGHT, Emma; JEBB, Susan. (2019). “Replacing meat with alternative plant-based products (RE-MAPs): protocol for a randomised controlled trial of a behavioural intervention to reduce meat consumption”. BMJ Open, v. 9, pp. 1-9. [Consult. 04-01-2025]. Disponível em http://dx.doi.org/10.1136/bmjopen-2018-027016
BOHRER, Benjamin. (2019). “An investigation of the formulation and nutritional composition of modern meat analogue products”. Food Science and Human Wellness, v. 8, n. 4, pp. 320-329. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.fshw.2019.11.006
BOLTANSKI, Luc; CHIAPELLO, Éve. (2009). O novo espírito do capitalismo. São Paulo, Martins Fontes.
BONANNO, Alessandro. (2020). “Resistance to corporate agri-food: the case of plant-based meat”. Estudos de Sociologia, v. 1 n. 26, pp. 235-266. [Consult, 04-01-2025]. Disponível em https://periodicos.ufpe.br/revistas/revsocio/article/view/248007/36442
BOUKID, Fatma. (2020). “Plant-based meat analogues: from niche to mainstream”. European Food Research and Technology, v. 247, pp. 297-308. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1007/s00217-020-03630-9
BOUVARD, Véronique; LOOMIS, Dana; GUYTON, Kahryn Z.; GROSSE, Yann; GHISSASSI, Fatiha El; BENBRAHIM-TALLAA, Lamia; GUHA, Neela; MATTOCK, Heidi; STRAIF, Kurt. (2015). “Carcinogenicity of consumption of red and processed meat”. Lancet Oncol, v. 16, n. 16, pp. 1599-1600. [Consult. 03-02-2025]. Disponivel em https://doi.org/10.1016/S1470-2045(15)00444-1
BRASIL. (2014). Guia alimentar para a população brasileira. 2. Ed., Brasília, Ministério da saúde.
BRYANT, Chistopher. (2022). “Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products”. Future Foods, v. 6, pp. 1-12. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.fufo.2022.100174
BRYANT, Christopher; SZEJDA, Keri.; PAREKH, Nishant; DESHPANDE, Varun; TSE, Brian. (2019). “A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China”. Frontiers in Sustainable Food Systems, v. 3, n. 11, pp. 1-11. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3389/fsufs.2019.00011
CANESQUI, Ana Maria. (1988). “Antropologia e alimentação”. Revista Saúde Pública, v. 22, n. 3, pp. 207-2016. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1590/S0034-89101988000300007
CARRINGTON, Damian. (2021). “Plant-based dietscrucial to saving global wildlife, says report”. The Guardian, 3 fev. 2021. [Consult. 04-01-2025]. Disponível em https://www.theguardian.com/environment/2021/feb/03/plant-based-diets-crucial-to-saving-global-wildlife-says-report
CARVALHO, Aline; MARTINS, Joyce; NEGRÃO, Camila; SELEM, Soraya; ANDRADE, Samantha; VIEIRA, Viviane; FISBERG, Regina; MARCHIONI, Dirce. (2015). “Dia Sem Carne: Relato de um Projeto de Extensão”. Revista de Cultura e Extensão USP, n. 14, pp.73-81. [Consult. 03-25-2025]. Disponível em http://dx.doi.org/10.11606/issn.2316-9060.v14i0p73-81
CASSELL, Peter. (2021). FDA In Brief: FDA approves soy leghemoglobin as a color aditive, FDA, 31 jan. 2019. [Consult. 15-06-2023]. [Consult. 03-02-2025]. Disponível em https://www.fda.gov/news-events/fda-brief/fda-brief-fda-approves-soy-leghemoglobin-color-additive
CELLARD, André. (2012). “A análise documental”, in J. Poupart, J. P. Deslauriers, L. Groulx, A. Laperrieri, Anne, R. Mayer, Robert e A. Pires (orgs.). A pesquisa qualitativa: enfoques epistemológicos e metodológico. 3. ed. Petropólis, RJ, Vozes.
CESTARI, Virna R. F.; FLORÊNCIO, Raquel S.; GARCES, Thiago S.; PESSOA, Vera Lucia M.; MOREIRA, Thereza M. (2022). “Benchmarking de aplicativos móveis sobre insuficiência cardíaca”. Revista Brasileira de Enfermagem, v. 75, n. 1, pp. 1-11. [Consult. 04-02-2025]. Disponível em https://doi.org/10.1590/0034-7167-2020-1093
CHAN, Doris S.; LAU, Rosa; AUNE, Dagfinn; VIEIRA, Rui; GREENWOOD, Darren; KAMPMAN, Ellen; NORAT, Teresa. (2011). “Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies”. PLoS One, v. 6, n. 06, pp. 1-11. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1371/journal.pone.0020456
CHRIKI, Sghaier; HOCQUETTE, Jean-François. (2020). “The Myth of Cultured Meat: A Review”. Frontiers in Nutrition, v. 7, n. 7, pp. 1-9 [Consult. 04-01-2025]. Disponível em https://doi.org/10.3389/fnut.2020.00007
CRESWELL, Julie. (2021). “Plant-Based Food Companies Face Critics: Environmental Advocates”. New York Times, 15 out. 2021. [Consult. 15-10-2021]. Disponível em https://www.nytimes.com/2021/10/15/business/beyond-meat-impossible-emissions.html
CRUZ, Gabriela; LOUZADA, Maria L. da C.; SILVA, Jaqueline; GARZILLO, Josefa F.; RAUBER, Fernanda; RIVERA, Ximena; REYNOLDS, Christian; LEVY, Renata. (2023). “The environmental impact of beef and ultra-processed food consumption in Brazil”. Public Health Nutrition, v. 27, n. 34, pp. 1-10. [Consult. 05-14-2025]. Disponível em: https://doi.org/10.1017/S1368980023002975
CURTAIN, Felicity; GRAFENAUER, Sara. (2019). “Plant-based meat substitutes in the flexitarian age: an audit of products on supermarket shelves”. Nutrients, v. 11, n. 11, pp. 1-14. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/nu11112603
DAVIES, Jill; LIGHTOWLER, Helen. (1998). “Plant‐based alternatives to meat”. Nutrition and Food Science, v. 98, n. 2, pp. 90-94. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1108/00346659810201050
DEKKERS, Birgit L.; BOOM, Remko. M.; DER GOOT, Atze Jan. (2018). “Structuring processes for meat analogues”. Trends in Food Science and Technology, v. 81, pp. 25-36. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.tifs.2018.08.011
DE-LA-TORRE-UGARTE-GUANILO, Mônica C.; TAKAHASHI, Renata F.; BERTOLOZZI, Maria Rita. (2011). “Revisão sistemática: noções gerais”. Rev Esc Enferm USP, v. 45, n. 5, pp. 1255-1261. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1590/S0080-62342011000500033
ECONOMOU, Vangelis; GOUSIA, Panagiota. (2015). “Agriculture and food animals as a source of antimicrobial-resistant bactéria”. Infection and Drug Resistance, n. 8, pp. 49-61. [Consult. 03-02-2025]. Disponível em https://doi.org/10.2147/IDR.S55778
EDGE, Marianne S.; GARRETT, Jennifer L. (2020). “The Nutrition Limitations of Mimicking Meat”. Cereal Foods World, v. 65, n. 4. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1094/CFW-65-4-0045
FAO. (2006). Livestock’s long shadow: environmental issues and options. Rome, Italy.
FAO. (20117). Livestock solutions for climate change. [Consult. 03-02-2025]. Disponível em http://www.fao.org/3/a-i8098e.pdf
FAO. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, Italy.
FARCHI, Sara; SARIO, Manuela; LAPUCCI, Enrica; DAVOLI, Marina; MICHELOZZI, Paola. (2017). “Meat consumption reduction in Italian regions: Health co-benefits and decreases in GHG emissions”. PLoS One, n. 12, v. 8, pp. 1-19. [Consult. 03-02-2025]. Disponivel em https://doi.org/10.1371/journal.pone.0182960
FAVEREAU, Olivier.; BIENCOURT, Olivier; EYMARD-DUVERNAY, François. (2002). “Where do markets come from? From (quality) conventions!” in O. Favereau and E. Lazega Conventions and structures in economic organizations: markets, networks and hierarchies. Cheltenham: Edward Elgar. pp. 213-252.
FONTE, Maria. (2008). “knowledge, food and place: a way of producing, a way of knowing”. Sociologia Ruralis, v. 48, n. 3, pp. 200-222 [Consult. 04-01-2025]. Disponível em https://doi.org/10.1111/j.1467-9523.2008.00462.x
FRIEDMANN, Harriet. (2005). “Feeding the empire: the pathologies of globalized agriculture”, in L. Panitch and C. Leys (orgs). The Socialist Register. London, Merlin Press, pp.124-43.
GIACALONE, Davide; JAEGER, Sara. (2023). “Consumer acceptance of novel sustainable food technologies: A multi-country survey”. Journal of Cleaner Production, v. 408, pp. 1-18. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.jclepro.2023.137119
GOODFRAY, H. Charles J.; BEDDINGTON, John R.; CRUTE, Ian R.; HADDAD, Lawrence; LAWRENCE, David; MUIR, James F.; PRETTY, Jules; ROBINSON, Sherman; THOMAS, Andy M.; TOULMIN, Camilla. (2010). “Food Security: The Challenge of Feeding 9 billion People”. Science, v. 327, n. 5967, pp. 812-818. [Consult. 03-02-2025]. Disponível em https://www.science.org/doi/10.1126/science.1185383
GUIVANT, Julia. (2001). “A teoria da sociedade de risco de Ulrich Beck: entre o diagnóstico e a profecia”. Estudos Sociedade e Agricultura, v. 9, n. 1, pp. 95-112. [Consult. 03-02-2025]. Disponível em https://revistaesa.com/ojs/index.php/esa/article/view/188/184
GUTHMAN, Julie; BILTEKOFF, Charlotte. (2021). “Magical disruption? Alternative protein and the promise of de-materialization”. Environment and Planning E: Nature and Space, v. 4, n. 4, pp. 1583-1600. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1177/2514848620963125
HARNACK, Lisa; MORK, Stephanie; VALLURI, Sruthi; WEBER, Cecily.; SCHMITZ, Kristine; STEVENSON, Jennifer; PETTIT, Janet. (2021). “Nutrient Composition of a Selection of Plant-Based Ground Beef Alternative Products Available in the United States”. Journal of the Academy of Nutrition and Dietetics, v. 121, n. 12, pp. 2401-2408. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.jand.2021.05.002
HEALTH CANADA. (2019). Canada’s Dietary Guidelines: for Health Professionals and Policy Makers. [Consult. 04-01-2025]. Disponível em https://food-guide.canada.ca/sites/default/files/artifact-pdf/CDG-EN-2018.pdf
HELLIWELL, Richard; BURTON, Rob J.F. (2021). “The promised land? Exploring the future visions and narrative silences of cellular agriculture in news and industry media”. Journal of Rural Studies, v. 84, pp. 180-191. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.jrurstud.2021.04.002
Heras-Delgado, Sara; Shyam, Sangeetha; Cunillera, Erica; Dragusa, Natalia; Salas-Savad, Jordi; Babio, Nancy. (2023). “Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints”. Food Research International, v. 169, pp. 1-9. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.foodres.2023.112857
HERRERO, Mario; HAVLIK, Petr; VALIN, Hugo; NOTENBAERT, An; RUFINO, Mariana C.; THORNTON, Philip K.; BLÜMMEL, Michael; WEISS, Franz; GRACE, Delia; OBERSTEINER, Michael. (2013). “Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems”. PNAS, v. 110, n. 52, pp. 20888-20893. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1073/pnas.1308149110
HERRERO, Mario; HENDERSON, Benjamin; HAVLIK, Petr; THORNTON, Philip K.; CONANT, Richard T.; SMITH, Pete; WIRSENIUS, Stefan; HRISTOV, Alezandre N.; GERBER, Pierre; GILL, Margaret; BUTTERBACH-BAHL, Klaus; VALIN, Hugo; GARNETT, Tara; STEHFEST, Elke. (2016). “Greenhouse gas mitigation potentials in the livestock sector”. Nature climate change, v. 6, pp. 452–461. [Consult. 03-02-2025]. Disponível em https://10.1038/nclimate2925
HOCQUETTE, Jean-François. (2016). “Is in vitro meat the solution for the future?” Meat Science, v. 120, pp. 167-176 [Consult. 04-01-2025]. Disponível em https://doi.org/10.1016/j.meatsci.2016.04.036
HU, Frank. B.; OTIS, Brett O.; MCCARTTHY, Gina. (2019). “Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?” JAMA, v. 322, n. 16, pp. 1547-1548. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1001/jama.2019.13187
HWANG, Jihee; YOU, Jihye; MOON, Jinghoog; JEONG, Jaeseok. (2020). “Factors affecting consumers’ alternative meats buying intentions: plant-based meat alternative and cultured meat”. Sustainability, v. 12, n. 14, pp. 1-16. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/su12145662
ISMAIL, Ishamri; HWANG, Young-Hwa; JOO, Seon-Tea. (2020). “Meat analog as future food: a review”. Journal of Animal Science and Technology, v. 62, n. 02, pp. 111-120. [Consult. 03-02-2025]. Disponível em https://doi.org/10.5187/jast.2020.62.2.111
JIANG, Guihun; AMEER, Kashif; KIM, Honggyun; LEE, Eun-Jung; RAMACHANDRAIAH, Karna; HONG, Geun-Pyo. (2020). “Strategies for Sustainable Substitution of Livestock Meat”. Foods, v. 9, n. 9, pp. 1-20. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/foods9091227
JÖNSSON, Erik. (2016). “Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat”. Social Studies of Science, v. 46, n. 5, pp. 725-748. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1177/030631271665856
KADIM, Isam; MAHGOUB, Osman; BAQIR, Senan; FAYE, Bernard; PURCHAS, Roger. (2015). “Cultured meat from muscle stem cells: A review of challenges and prospects”. Journal of Integrative Agriculture, v. 14, n. 2, pp. 222-233. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/S2095-3119(14)60881-9
KUNDU, Suman; TRENT III, James T.; HARGROVE, Mark S. (2003). “Plants, humans and hemoglobins”. Trends in Plant Science, v. 8, n. 8, pp. 387-393. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/S1360-1385(03)00163-8
LANE, Melissa. M.; Gamage, Elizbeth; Du, Shutong; Ashtree, Deborah; McGuinness, Amelia; Gauci, Sarah; Barker, Phillip; Lawrence, Mark; Rebholz, Casey; Srour, Bernard; Touvier, Mathilde; Jacka, Felice; O’Neil, Adrienne; Segasby, Toby; Marx, Wolfgang (2024). “Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses”. BMJ, v. 384, pp. 1-16. [Consult. 043-012-2025]. Disponível em https://doi.org/10.1136/bmj-2023-077310
LANG, Tim; HEASMAN, Michael. (2004). Food wars: the global battle for mouths, minds and markets. London, Earthscan.
LAPPÉ, Frances M. (1971). Diet for a small planet. New York, Ballantine Books.
LIN, S.; HUFF, H. E.; HSIEH, F. (2000). “Texture and Chemical Characteristics of Soy Protein Meat Analog Extruded at High Moisture”. Journal of Food Science, v. 65, n. 2, pp. 264-269. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1111/j.1365-2621.2000.tb15991.x
LIN, S.; HUFF, H. E.; HSIEH, F. (2002). “Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog”. Journal of Food Science, v. 7, n. 3, pp. 1066-1072. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1111/j.1365-2621.2002.tb09454.x
LOUZADA, Maria Laura C.; MARTINS, Ana Paula B.; CANELLA, Daniela S.; BARALDI, Larissa G.; LEVY, Renata B.; CLARO, Rafael M.; MOUBARAC, Jean-Claude; CANNIN, Geoffrey; MONTEIRO, Carlos Augusto. (2015). “Alimentos ultraprocessados e perfil nutricional da dieta no Brasil”. Revista de Saúde Pública, v. 49, n. 38, pp. 1-11. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1590/S0034-8910.2015049006132
LOUZADA, Maria Laura C.; COSTA, Caroline S.; SOUZA, Thays N.; CRUZ, Gabriela L.; LEVY, Renata B.; MONTEIRO, Carlos Augusto. (2021). “Impacto do consumo de alimentos ultraprocessados na saúde de crianças, adolescentes e adultos: revisão de escopo”. Caderno de Saúde Pública, v. 37, suplemento 1, pp. 1-47 [Consult. 04-01-2025]. Disponível em https://doi.org/10.1590/0102-311X00323020
LOUZADA, Maria Laura C.; MARTINS, Ana Paula B.; CANELLA, Daniela S.; BARALDI, Larissa G.; LEVY, Renata B.; CLARO; Moubarac, Jean-Claude; CANNIN, Geoffrey; MONTEIRO, Carlos Augusto. (2015). “Impacto de alimentos ultraprocessados sobre o teor de micronutrientes da dieta no Brasil”. Revista de Saúde Pública, v. 49, n. 45, pp. 1-8. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1590/S0034-8910.2015049006211
LYNCH, John; PIERREHUMBERT, Raymond. (2019). “Climate Impacts of Cultured Meat and Beef Cattle”. Frontiers in Sustainable Food Systems, v. 3, pp. 1-9. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3389/fsufs.2019.00005
MACDIARMID, J. I. (2022). “The food system and climate change: are plant-based diets becoming unhealthy and less environmentally sustainable?”. Proceedings of the Nutrition Society, v. 81, n. 2, pp. 162-167. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1017/S0029665121003712
MAGKOS, Faidon; TETENS, Inge; BÜGEL, Susanne; FELBY, Claus; SCHACHT, Simon; HILL, James; RAVUSSIN, Eric; ASTRUP, Arne. (2020). “A perspective on the transition to plant-based diets: a diet change may attenuate climate change, but can it also attenuate obesity and chronic disease risk?”. Advances in Nutrition, v. 11, n. 1, pp. 1-9. [Consult. 04-01-2025]. Disponível em https://doi.org/10.1093/advances/nmz090
MAGRACH, Ainhoa; SANZ, Maria José. (2020). “Environmental and social consequences of the increase in the demand for ‘superfoods’ world-wide”. People Nature, v. 2, pp. 267-278. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1002/pan3.10085
FISHER, Marta L.; GANG, Jéssica; ROSANELI, Caroline F. (2022). “A representação social do consumo de proteína animal e das alternativas para a sua substituição: uma análise bioética”. Análise Social, v. 57, n. 243, pp. 310-331 [Consulte. 04-01-2025]. Disponível em https://doi.org/10.31447/as00032573.2022243.05
MCDONALD, Ruth S.; PRYZBYSZEWSKI, Joseph; HSIEH, Fu-Hung. (2009). “Soy protein isolate extruded with high moisture retains high nutritional quality”. Journal of Agricultural and Food Chemistry, v. 57, n. 9, pp. 3550–3555. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1021/jf803435x
MESSINA, Mark; SIEVENPIPER, John L.; WILLIAMSON, Patricia; KIEL, Jessica; ERDMAN Jr, John W. (2022). “Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts”. Advances in Nutrition, v. 13, n. 3, pp. 726-738. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1093/advances/nmac026
MICHA, Renata; MICHAS, Giorgios; MOZAFFARIAN, Dariush. (2012). “Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes–an updated review of the evidence”. Current Atherosclerosis Reports, v. 14, n. 6, pp. 515–524. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1007/s11883-012-0282-8
MICHA, Renata; WALLACE, Sara K.; MOZAFFARIAN, Dariush. (2010). “Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis”. Circulation, v. 121, n. 21, pp. 2271-2283. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1161/CIRCULATIONAHA.109.924977
MILLER, Owen; SCARLETT, Christopher J.; ADHIKARI, Benu; AKANBI, Taiwo. (2024). “Are plant-based meat analogues fulfilling their potentials? An Australian perspective”. Future Foods, v. 9, pp. 1-11. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.fufo.2024.100305
MINAYO, Maria Cecília de S. (org.) (2001). Pesquisa Social. Teoria, método e criatividade. 18 ed. Petrópolis, Vozes.
MONTEIRO, Carlos Augusto; CANNON, Geoffrey; LAWRENCE, Mark; LOUZADA, Maria Laura C.; PEREIRA MACHADO, Priscila. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, FAO.
MONTEIRO, Carlos Augusto; CANNON, Geoffrey; LEVY, Renata; MOUBARAC, Jena-Claude; JAIME, Patricia; MARTINS, Ana Paula; CANELLA, Daniela; LOUZADA, Maria; PARRA, Diana. (2016). “NOVA. The star shines bright. Food classification. Public health”. World Nutrition, v. 7, n. 1-3, pp. 28-38. [Consult. 03-02-2025]. Disponível em https://worldnutritionjournal.org/index.php/wn/article/view/5/4
MUCHNIK, José. (2012). “Sistemas agroalimentarios localizados: desarrollo conceptual y diversidad de situaciones”, in G. Salcido e R. M. L. Torres (orgs), Sistemas Agroalimentarios Localizados, Identidad Territorial, Construcción de Capital Social e Instituciones. México, UNAM, pp. 25-42.
MULVANY, Lydia; PATTON, Leslie; SHANKE, Deena. (2019). “Hambúrguer vegetal vira moda após Beyond Meat abrir capital”. Folha de São Paulo, 21 maio 2019. [Consult. 03-02-2025]. Disponível em https://www1.folha.uol.com.br/mercado/2019/05/hamburguer-vegetal-vira-moda-apos-beyond-meat-abrir-capital.shtml
ORNISH, Dean. (2012). “Holy Cow! What’s good for you is good for our planet: Comment on ‘Red Meat Consumption and Mortality’”. Archives of internal medicine, v. 172, n. 7, pp. 563-564. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1001/archinternmed.2012.174
PENN, Jennifer. (2018). “Cultured Meat: Lab-Grown Beef and Regulating the Future Meat Market”. UCLA Journal of Environmental Law and Policy, v. 36, n. 1, pp. 104-126. [Consult. 03-02-2025]. Disponível em https://doi.org/10.5070/L5361039902
PIMENTEL, David; PIMENTEL, Marcia. (2003). “Sustainability of meat-based and plant-based diets and the environment”. The American Journal of Clinical Nutrition, v. 78, n. 3, pp. 660 – 663. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1093/ajcn/78.3.660S
PINTADO, Tatiana; DELGADO-PANDO, Gonzalo. (2020). “Towards more sustainable meat products: extenders as a way of reducing meat contente”. Foods, v. 9, n. 8, pp. 1-19. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/foods9081044
POL, Jeferson J.; HUPFFER, Haide M.; FIGUEIREDO, João A. (2021). “Os riscos do agrotóxico glifosato: controvérsia científica ou negação do dano à saúde humana?”. Revista Opinião Jurídica, , ano 19, n. 32, pp. 267-295. [Consult. 03-02-2025]. Disponível em https://doi.org/10.12662/2447-6641oj.v19i32.p267-295.2021
POLARIS MARKET RESEARCH. (2022). Market research report. [Consult. 03-02-2025]. Disponível em https://www.polarismarketresearch.com/industry-analysis/plant-based-meat-market
POSSIDONIO, Catarina; PRADA, Marília; GRAÇA, João; PIAZZA, Jared. (2021). “Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing”. Appetite, v. 156, pp. 1-10. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.appet.2020.104860
PRAG, Adam. A.; HENRIKSEN, Christian B. (2020). “Transition from Animal-Based to Plant-Based Food Production to Reduce Greenhouse Gas Emissions from Agriculture - The Case of Denmark”. Sustainability, v. 12, n. 19, pp. 1-20. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3390/su12198228
PRESSINOTT, Fernanda. (2019). “Marfrig e ADM fornecerão hambúrguer vegetal para o Burguer King”. Valor econômico, 03 set. 2019. [Consult. 03-02-2025]. Disponível em https://valor.globo.com/agronegocios/noticia/2019/09/03/marfrig-e-adm-fornecerao-hamburguer-vegetal-para-o-burguer-king.ghtml
RAJÃO, Raoni; SOARES-FILHO, Britaldo; NUNES, Felipe; BÖRNER, Jan; MACHADO, Lilian; ASSIS, Débora; OLIVEIRA, Amanda; PINTO, Luís; RIBEIRO, Vivian; RAUSCH, Lisa; GIBBS, Holly; FIGUEIRA, Danilo. (2020). “The rotten apples of Brazil’s agribusiness”. Science, v. 369, n. 6501, pp. 246-248. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1126/science.aba6646
REES, Tom. (2022). “Health Continues to Drive Plant-Based Food Sales”. Euromonitor, 23 mar, 2022. [Consult. 03-02-2025]. Disponível em https://www.euromonitor.com/article/health-continues-to-drive-plant-based-food-sales
ROE, Emery. (1994). Narrative policy analysis: theory and practice. Duke University Press.
RUST, Niki; RIDDING, Lucy; WARD, Caroline; CLARK, Beth; KEHOE, Laura; DORA, Manoj; WHITTINGHAM, Mark; MCGOWAN, Phillip; CHAUDHARY, Abhishek; REYNOLDS, Chistian J.; TRIVEDY, Chet; WEST, Nicola. (2020). “How to transition to reduced-meat diets that benefit people and the planet”. Science of the Total Environment, v. 718, pp. 1-6. [Consut. 03-02-2025]. Disponível em https://doi.org/10.1016/j.scitotenv.2020.137208
SACOMAN, Ana Carolina. (2019). “Guerra dos hambúrgueres chega ao reino vegetal”. Estadão, 16 set. 2019. [Consult. 03-02-2025]. Disponível em https://www.estadao.com.br/economia/guerra-dos-hamburgueres-chega-ao-reino-vegetal/?srsltid=AfmBOoriLO8GSVi8Nk0C8t5tvF7k50LePi159pkPxHccMZOnpOSG0eE7
SANTO, Raychel E.; KIM, Brent F.; GOLDMAN, Sarah E.; DUTKIEWIC, Jan; BIEHL, Erin M. B.; BLOEM, Martin W.; NEFF, Roni A.; NACHMAN, Keeve E. (2020). “Considering Plant-Based Meat Substitutes and Cell-Based Meats: A Public Health and Food Systems Perspective”. Frontiers in Sustainable Food Systems, v. 4, pp. 1-23. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3389/fsufs.2020.00134
SCHWINGSHACKL, Lukas; HOFFMANN, Georg; LAMPOUSI, Anna-Maria; KNÜPPEL, Sven; IQBAL, Khalid; SCHWEDHELM, Carolina; BECHTHOLD, Angela; SCHLESINGER, Sabrina; BOEING, Heiner. (2017). “Food groups and risk of type 2 diabetes mellitus: a systematic review and metaanalysis of prospective studies”. European Journal of Epidemiology, v. 32, n. 5, pp. 363–375, [Consult. 03-02-2025]. Disponível em https://doi.org/10.1007/s10654-017-0246-y
SEARA lança linha de proteína vegetal (2019). Época Negócios, 6 dez. 2019. [Consult. 20-06-225]. Disponível em https://epocanegocios.globo.com/Empresa/noticia/2019/12/seara-lanca-linha-de-proteina-vegetal.html
SHILLER, Robert J. (2019). Narrative economics: how stories go viral and drive major economic events. Princeton, Princeton University Press.
SHIVA, Vandana. (2019). “How fake food accelerates the collapse of the Planet and our health”. Lifegate, 18 jul. 2019. [Consult. 03-02-2025]. Disponível em https://www.lifegate.com/fake-food-vandana-shiva
SHUN LIU, Ke; HSIEH, Fu-Hung. (2007). “Protein-Protein Interactions in High Moisture-Extruded Meat Analogs and Heat-Induced Soy Protein Gels”. Journal of the American Oil Chemists’ Society, n. 84, pp. 741–748. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1007/s11746-007-1095-8
SIMON, Matt. (2017). The Impossible Burger: Inside the Strange Science of the Fake Meat That ‘Bleeds’, Wired. [Consult. 03-02-2025]. Disponível em https://www.wired.com/story/the-impossible-burger/
SORVINO, Chloe. (2020). “Impossible Foods joins Beyond on the shelves of Walmart, America’s nº. 1 Meat Seller”. Forbes, 30 jul. 2020 [Consult. 03-02-2025]. Disponível em https://www.forbes.com/sites/chloesorvino/2020/07/30/impossible-foods-joins-beyond-on-the-shelves-of-walmart-americas-no-1-meat-seller/?sh=35478bb82685
SZENDERÁK, János; FRÓNA, Daniel; RÁKOS, Mónika. (2022). “Consumer Acceptance of Plant-Based Meat Substitutes: A Narrative Review”. Foods, v. 11, pp. 1-22. [Consult.03-02-2025]. Disponível em https://doi.org/10.3390/foods11091274
TANG, Karen L.; CAFFREY, Niamh P.; NÓBREGA, Diego B.; CORK, Susan C.; RONSKEY, Paul E.; BARKEMA, Herman W.; POLACHEK, Alicia J.; GANSHORN, Heather; SHARMA, Nishan; KELLNER, James D.; GHALI, William A. (2017). “Restricting the use of antibiotics in food-producing animals and its associations with antibiotic resistance in food-producing animals and human beings: a systematic review and meta-analysis”. Lancet Planet Health, v. 1, n. 8, pp. 316-327. [Consult. 03-02-2025]. Disponível em http://dx.doi.org/10.1016/S2542-5196(17)30141-9
THE EATWELL Guide. National Health Service, 29 nov. 2022. [Consult. 03-02-2025]. Disponível em https://www.nhs.uk/live-well/eat-well/food-guidelines-and-food-labels/the-eatwell-guide/
TRICHES, Rozane M. (2020). “Dietas saudáveis e sustentáveis no âmbito do sistema alimentar no século XXI”. Saúde Debate, v. 44, n. 126, pp. 881-894[Consult. 04-01-2025]. Disponível em https://doi.org/10.1590/0103-1104202012622
TZIKA, M.; NEGRO, S. O.; KALFAGIANNI, A.; HEKKERT, M. P. (2020). “Understanding the protein transition: The rise of plant-based meat substitutes”. Environmental Innovation and Societal Transitions, v. 35, pp. 1-15. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.eist.2019.09.004
VAN LOO, Ellen J.; CAPUTO, Vicenza; LUSK, Jayson L. (2020). “Consumer preferences for farm-raised meat, lab-grown meat, and plantbased”. Food Policy, v. 95, pp. 1-15. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.foodpol.2020.101931
VAN VLIET, Stephan; KRONBERG, Scott L.; PROVENZA, Frederick D. (2020). “Plant-Based Meats, Human Health, and Climate Change”. Frontiers in Sustainable Food Systems, v. 4, pp. 1-14. [Consult. 03-02-2025]. Disponível em https://doi.org/10.3389/Fsufs.2020.00128
WEINRICH, Ramona. (2018). “Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes”. Sustainability, v. 10, pp. 1-14. [Consult. 04-01-2025]. Disponível em https://doi.org/10.3390/su10061819
WESTHOEK, Henk; LESSCHEN, Jan Peter; ROOD, Trudy; WAGNER, Susanne; MARCO, Alessandra De; MURPHY-BOKERN, Donal; LEIP, Adrian; GRINSVEN, Hans; SUTTON, Mark; OENEMA, Oene. (2014). “Food choices, health and environment: Effects of cutting Europe’s meat and dairy intake”. Global Environmental Change, v. 26, pp. 196-205. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/j.gloenvcha.2014.02.004
WILLET, Walter; ROCKSTRÖM, Johan; LOKEN, Brent; SPRINGMANN, Marco; LANG, Tim; VERMEULEN, Sonja; GARNETT, Tara; TILMAN, David; DECLERCK, Fabrice; WOOD, Amanda; JONELL, Malin; CLARK, Michael; GORDON, Line J.; FANZO, Jessica; HAWKES, Corinna; ZURAYK, Rami; RIVERA, Juan A.; VRIES, Wim De; SIBANDA, Lindiwe M.; AFSHIN, Ashkan; CHAUDHARY, Abhishek; HERRERO, Mario; AGUSTINA, Rina; BRANCA, Francesco; LARTEY, Anna; FAN, Shenggen; CRONA, Beatrice; FOX, Elizabeth; BIGNET, Victoria; TROELL, Max; LINDAHL, Therese; SINGH, Sudhvir; CORNELL, Sarah; REDDY, K. Srinath; NARAIN, Sunita; NISHTAR, Sania; MURRAY, Christopher. (2019). “Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems”. The Lancet Commissions, v. 393, pp. 447-492. [Consult. 03-02-2025]. Disponível em https://doi.org/10.1016/S0140-6736(18)31788-4
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Elcio Costa do Nascimento, Paulo André Niederle
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Autores que publicam nesta revista concordam com os seguintes termos:
a. Autores mantém os direitos autorais e concedem à revista o direito de primeira publicação, com o trabalho simultaneamente licenciado sob a Creative Commons - Atribuição-NãoComercial 4.0 Internacional.
b. Compartilhar - copiar e distribuir o material em qualquer meio ou formato.
Adaptar - remix, transformar e construir sobre o material para qualquer finalidade, inclusive comercial.
c. Autores têm autorização para assumir contratos adicionais separadamente, para distribuição não-exclusiva da versão do trabalho publicada nesta revista (ex.: publicar em repositório institucional ou como capítulo de livro), com reconhecimento de autoria e publicação inicial nesta revista.
d. Autores têm permissão e são estimulados a publicar e distribuir seu trabalho online (ex.: em repositórios institucionais ou na sua página pessoal) a qualquer ponto antes ou durante o processo editorial, já que isso pode gerar alterações produtivas, bem como aumentar o impacto e a citação do trabalho publicado (Veja O Efeito do Acesso Livre).
Authors who publish in this journal agree to the following terms:
a. Authors retain the copyright and grant the magazine the right of first publication, with work simultaneously licensed under the CCreative Commons - Atribuição-NãoComercial 4.0 Internacional.
b. Share - copy and distribute the material in any medium or format.
Adapt - remix, transform and build on the material for any purpose, including commercial.
c. Authors are authorized to take additional contracts separately, for non-exclusive distribution of the version of the work published in this journal (eg, publish in institutional repository or as a book chapter), with acknowledgment of authorship and initial publication in this journal.
d. Authors are allowed and encouraged to publish and distribute their work online (eg.: in institutional repositories or on their personal page) at any point before or during the editorial process, as this can generate productive changes as well as increase the impact and the citation of the published work (See The Effect of Free Access).
