Nutrient content and cost of canned and dried legumes and plant‐based meat analogues available in New Zealand supermarkets

Abstract Aims Plant‐based eating patterns are recommended for human and planetary health. Plant‐based protein sources in supermarkets include traditional options and plant‐based meat analogues. This cross‐sectional survey examined the nutritional content, healthiness, cost and labelling of these products. Methods Nutrient content and claims on canned legumes (plain [ N = 64] and flavoured [ N = 25]), canned baked beans ( N = 23), dried legumes ( N = 21), tofu (plain [ N = 8] and flavoured [ N = 5]), falafels ( N = 14), meat analogues (meat‐free burgers [ N = 11], meat‐free sausages [ N = 10] and ‘other’ meat‐free products [ N = 20]) were obtained from a database of packaged foods in New Zealand. Mean (SD) energy, protein, total fat, saturated fat, sodium and dietary fibre content (per 100 g) was calculated for each category. Healthiness was assessed using an estimated Health Star Rating (Rating ≥3.5 considered ‘healthy’). Product data were linked with household purchasing data from the 2019 Nielsen IQ® consumer panel to calculate mean purchase price/100 g/category. The number and type of nutrition claims were compared across categories. Results The highest mean protein content was ‘other’ meat‐free products (14.8 ± 6.9 g/100 g). Meat‐free sausages had the highest sodium and saturated fat content (643 ± 148 mg/100 g, 3.7 ± 4.5 g/100 g). Overall, few meat analogues ( N = 5, 12%) scored an estimated Health Star Rating ≥3.5. Dried legumes were the cheapest plant protein (mean ± SD) purchase price = NZ $0.30 ± 0.16/100 g), compared with ‘other’ meat‐free products (purchase price = NZ $2.57 ± 0.88/100 g). The most common nutrition claims on meat analogues were about protein content. Dietary fibre claims were the most common on canned and dried legumes. Conclusion Meat analogues offer convenience, however, may be less healthy and more expensive than traditional plant‐based proteins. This study assists dietitians in providing accurate consumer messaging about healthy plant‐based proteins.