Food Additives

Mapping the nutrients, food additives and contaminants found in plant-based and gluten-free food products

Ordered:

Report no:

Publishing: 11.12.2023

Key mesage:

VKM will prepare an overview of nutrients, food additives, natural toxins, environmental and process-induced contaminants found in a selection of plant-based analogue products to meat and dairy products and gluten-free food will be prepared.

Background

There is a growing supply of plant-based and “Free-from” food products on the market. In recent years several products perceived as healthy and/or sustainable, e.g. vegetarian and vegan analogues to food products of animal origin such as meat and milk, and various types of "Free-from" products including gluten-free products, have been placed on the market.

As the plant-based analogue products and gluten-free baked goods are based on other raw materials compared to similar traditional dairy and meat products and foods containing gluten, the content of nutrients, additives, natural toxins, environmental toxins and process-induced substances will differ.

Moreover, the use of different production methods can affect the content of process-induced substances in the final product.

Assignment

In order to provide relevant and current advice to consumers, the Norwegian Food Safety Authority needs an overview of the content of nutrients, food additives, natural toxins, environmental and process-induced contaminants in plant-based analogues to meat and dairy products and gluten-free food. The Norwegian Food Safety Authority also needs an overview of the techniques used in the food production.

The assignment is limited to plant-based and gluten-free food and corresponding food products of animal origin (dairy and meat products) and/or gluten-free products.

Relevant plant-based analogues to animal foods are minced meat, sausages and hamburgers, meat spreads, milk, sour cream, yogurt, cheese, and potato chips. Relevant gluten-free products are flour and flour blends, bread, crackers, cookies and cakes, breakfast blends and muesli, and various pasta products.

Project group

The members of the project group are all members of VKM’s Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics:

Tove Devold, Scientific leader

Eva Denison

Josef Rasinger

Monica Andreassen

Monica Carlsen

Camilla Svendsen

Gro Mathisen, VKM Secretariat (Project manager)

Members of the Panel for Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics will assess and approve the final report, which will be published in December 2023.

Contact

Gro Mathisen

Project manager, PhD

Send e-mail

The Norwegian Scientific Committee for Food and Environment

T: 21 62 28 00
vkm@vkm.no

P.O. Box 222 Skøyen
0213 Oslo

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