Veggie Vs. Beef

Veggie vs. Beef: the Burger Wars

In the past several years, burger alternatives offering a plant-based options that taste extremely close to beef have hit the market, but are they better than beef burgers? Let's break this down a bit. In the below chart the % in parenthesis indicates the % daily value (DV).

Ingredients

Beef patty: Beef, and whatever else is added e.g., eggs, spices, etc.

Beyond burger: water, pea protein, expeller-pressed canola oil, refined coconut oil, rice protein, natural flavors, dried yeast, cocoa butter, methylcellulose, and less than 1% potato starch, salt, potassium chloride, beet juice color, apple extract, pomegranate concentrate, sunflower lecithin, vinegar, lemon juice concentrate, vitamins and minerals (zinc sulfate, niacinamide [vitamin B3], pyridoxine hydrochloride [vitamin B6], cyanocobalamin [vitamin B12], calcium pantothenate).

Impossible burger: water, soy protein concentrate, sunflower oil, coconut oil, natural flavors, 2% or less of: methylcellulose, cultured dextrose, food starch modified, yeast extract, soy leghemoglobin, salt, mixed tocopherols (antioxidant), L-tryptophan, soy protein isolate; vitamin and minerals: zinc gluconate, niacin, thiamine hydrochloride (vitamin B1), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), Vitamin B12

Dr. Praeger’s Perfect Burger: hydrated pea protein blend (water, pea protein), high oleic sunflower oil, beets, natural flavors, sweet potato puree, butternut squash puree, carrot puree, methyl cellulose, fruit and vegetable juice (for color), oat fiber, sea salt, onion powder

What are some of the additives in these?

Natural flavors: these can be defined as additives that derive their flavor or aroma from chemicals, plants or animal sources including fish, meat, fruit, spices, herbs, roots, leaves, buds, bark which are distilled, fermented, or otherwise manipulated in a lab. These are different from artificial flavors which are man-made entirely. A loophole exists however because for non-organic products there is no government restriction (in the US) that restricts the other ingredients that need to go along with the natural flavors, such as preservatives and/or solvents. And flavor manufacturers do not have to disclose their ingredients for whatever reason, which is why “natural flavors” is listed on many foods & beverages as a standalone ingredient.

When it comes to organic foods, natural flavors are subject to more restrictive regulations. They cannot contain solvents, emulsifiers, carriers, or artificial preservatives. Flavors labeled “organic flavors” or “organic natural flavors” are subject to even stricter regulations.

The unfortunate thing is that natural flavors are difficult to avoid. They are actually added to more than just processed foods like cold cereals, flavored yogurts, canned soups, spaghetti sauces, apple sauces, and even ice creams.

Yeast: Often known as yeast extracts, hydrolyzed yeast extract, or autolyzed yeast extract, yeast extracts are added to savory foods like soy sauce, cheese, and salty snacks to boost the flavor.

Yeast extracts are made by combining yeast and sugar in a warm environment, then spinning it in a centrifuge to extract and discard the cell walls of the yeast.

Yeast extract contains glutamate which is a naturally occurring amino acid found in foods. Similar to MSG, some people may be sensitive to foods containing glutamate. It may cause symptoms like headache, numbness, and swelling.

Yeast extracts also tend to be high in sodium, offering about 400 mg per teaspoon. Those with high blood pressure should likely monitor and decrease the intake of their sodium.

Yeast extracts are considered GRAS by the FDA.

Methylcellulose: This one is actually a synthetic modified form of cellulose and is used as a stool-softening agent. It’s also used as an emulsifier and food stabilizer in the food and beverage industry. It helps to improve the texture and consistency of foods and beverages. Approved for use by the FDA this is allergen-free, gluten-free, non-toxic, flavorless, colorless, and odorless, making it a preferred gelling agent for many foods. It also passes through the body undigested.

Sunflower lecithin: These are commonly used as food additives and emulsifiers. This is actually the oily film on the frying pan when cooking spray is used. In the body lecithin helps to move fat and may turn into choline. Sunflower lecithin, in concentrated amounts, may increase estrogen levels in the body. Consumed in too high amounts, lecithin may cause gastrointestinal issues like diarrhea, gas, and bloating.

Cultured dextrose: This is an additive used to prolong shelf-life and halt growth of unwanted bacteria in food. It can be produced from milk or sugar powders and usually consists of butyric, propionic and lactic acids, and small peptides.

Food starch modified: Modified Food Starch is a food additive used to thicken, stabilize, or as an anti-caking agent. They are usually GMO and can be controversial with some claiming side effects from gastrointestinal issues to toxicity, and cancer. These claims seem to be unproven, however.

Soy leghemoglobin: This stands for legume hemoglobin and is essentially a protein that contains heme (a precursor to hemoglobin, the protein in plants and animal blood that carries oxygen around). Heme is responsible for the color, taste, and texture of meat. This ingredient in the Impossible burger is genetically engineered. It is controversial because it was considered a color additive by the FDA and therefore exempt from certification as a new dietary ingredient. This excluded it from going through the rigorous safety checks required by the FDA for new ingredients to be added to foods. The FDA stated that Impossible Foods provided sufficient data on the safety of leghemoglobin, and therefore will continue to allow it to be sold.

Bottom line

Ultimately each individual needs to make the decision that is best for them on what foods they are consuming. It is a widely held belief that people should limit the amount of beef they consume due to the content of saturated fat and cholesterol in beef products. On the flip side, the newer plant-based alternatives on the market are not perfect substitutes as they contain their own set of additives, which might be good to limit in general. At the end of the day, practicing moderation is ideal.

References:

Bandoim, L. (2019, December 20). What The FDA’s Decision About Soy Leghemoglobin Means for Impossible Burger. Forbes. Retrieved from https://www.forbes.com/sites/lanabandoim/2019/12/20/what-the-fdas-decision-about-soy-leghemoglobin-means-for-impossible-burger/?sh=3d2c4cc657f6

Rabin, R. C. (2019, February 1). Are ‘Natural Flavors’ Really Natural? New York Times. Retrieved from https://www.nytimes.com/2019/02/01/well/eat/are-natural-flavors-really-natural.html

University of Rochester Medical Center. (n.d). Lecithin. Retrieved from https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=19&contentid=lecithin