• In recent years, imitation meat productshave landed on the shelves. Steaks, nuggets, chipolatas, aiguillettes... The choice is wide.
  • Composed of legumes, cereals or vegetables, these recipes are presented as "simple and healthy" by brands.
  • What is it really? 20 Minutes asked two dietitian nutritionists.

Steaks, dumplings, aiguillettes, chipolatas, bacon... but without animal flesh. For several years, brands have introduced on supermarket shelves a multitude of plant-based products for vegetarians, vegans or flexitarians. An offer often presented as good for health. But what is it really? Can we rush with our eyes closed on vegetable chipos when the barbecue season has started? 20 Minutes asked two dietitian nutritionists.

What do plant-based meats contain?

Mainly soybeans, chickpeas, cereals or vegetables. "Pea proteins, natural flavors, spices or aromatic herbs," says Cédric Meston, co-founder of the HappyVore brand, about his products.

At Hari & Co and its "life in legumes", we also promise healthy recipes. "We use very few processed products, no additives," says co-founder Emmanuel Brehier.

How to decode the list of ingredients?

It is difficult to navigate the list of all the ingredients present in these plant products. Example at HappyVore, where "maltodextrin" and "methycellulose" appear. The latter, a wood fiber, is used as a texturizer, while "maltodextrin - carbohydrates from wheat or corn starch - is a flavor enhancer," says nutritionist Raphaël Gruman. "Even if you don't have the glossary of additives, the more components you don't know, the more you should avoid," warns Florence Foucault, dietician. In addition, "the higher the ingredient is on the list, the more it is present," she says.

And the Nutri-Score, can we trust it? Yes, according to the professional. "It takes into account calories, saturated fatty acids, sugars and salt, which is a good clue to the nutritional quality of the product."

Homemade remains highly recommended. "Quinoa, bulgur, lentils... you can prepare cakes or falafel by cooking raw products," says Raphaël Gruman.



Should you limit your consumption of plant-based meat?

The professionals contacted advise to moderate it. "We often miss all the processed products that compose them and we lose the nutritional aspect," says Raphaël Gruman. "I invite consumers to go for products with the shortest, explicit list of ingredients, and which contain the least salt, fat, and sugar," advises Florence Foucault. "And maximum twice a week."

Finally, beware of the sudden change in eating habits. "Going from an omnivorous diet to almost vegetarian must be done in a crescendo way, because the colon will not be used to having to digest so much fiber, and intestinal disorders may appear." It is therefore necessary to support this transition: "It is better to favor crushed legumes, as in hummus, because the fibers will be broken and will act less; or prefer quinoa to chickpeas, because its fibers are softer," recommends Raphaël Gruman.

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