What do we  really  know about alternative protein products’ nutritional value?  At  Sight and Life, we value the importance of going beyond the persuasive environmental and health claims currently associated with such products and strive to understand the science and nutritional benefits of this emerging field. This first episode of our series on “Plant-based meat” offers a deep dive into some of the most burning questions we have on the nutritional value, health impacts, and technology of these new products.

Moderators
Kesso Gabrielle van Zutphen-Küffer, Research and Knowledge Manager, Sight and Life and PhD Candidate, WUR
Nitya Vissamsetti, Undergraduate student studying Molecular and Cellular Biology and Psychology at JHU
Jacquelyn Bedsaul, PhD Candidate, Graduate Program in Immunology Department of Biological Chemistry at JHU

Speakers
Dr Simone K Frey, Founder of Nutrition Hub
Dr Stephan van Vliet, Postdoctoral Associate in the Stedman Nutrition and Metabolism Center at Duke University
Dr Alan Hernandez Alvarez, Lecturer in Nutrition and Global Health, University of Leeds

Get insights from the experts in our BrainFood blog: https://bit.ly/Ep1Blog

Backstage Team
Jimena Monroy Gomez, Technical Nutrition Associate, Sight and Life
Yash Goel, Architect and Design Specialist, Sight and Life
Erin Fagerholm, Communications, Sight and Life

Podcast timeline

00:00 – Introduction

04:35 – Question of the day❓

06:23 – The Protein Digestibility Corrected Amino Acid Score (PDCAAS)

10:35 – Terminology around plant-based meat and alternatives

12:35 – Regulation and legislation

19:15 – Production & technology of plant-based meats

21:17 – Protein quality PDCAAS & Digestible Indispensable Amino Acid Score (DIAAS)

26:13 – Impact of technology on protein quality

27:33 – Production challenges

28:40 – 📣 Newscast: plant-based meats & ultra-processed foods

30:06 – Nutrient profiling

38:55 – Evidence on health impacts of plant-based meat

42:05 – Other alternative proteins & safety aspects

45:00 – Consumer insights

56:35 – Conclusion