Impossible to go beyond beef: metabolomics profiling of meat and plant-based meats
A new generation of plant-based meat alternatives—formulated to mimic the taste and nutritional composition of red meat—have attracted considerable consumer interest, research attention, and media coverage. This has raised questions on whether plant-based meat alternatives represent proper nutritional replacements to animal meat.
This presentation will discuss the use of food metabolomics to profile nutrients in foods well beyond the limited nutrients routinely appearing on Nutrition Facts panels.
Key Learning Objectives:
- A brief overview of the history and current landscape of plant-based meat alternatives.
- Using food metabolomics to study the “dark matter” of nutrients in meat and plant-based meats.
- Are plant-based meat alternatives and meat nutritionally interchangeable?
Who Should Attend:
- Health Professionals
- Consumers
- Food Scientists
Presenter: Stephan van Vliet (Assistant Professor of Nutrition, Center for Human Nutrition Studies, Utah State University)
Dr. Stephan van Vliet is a nutrition scientist with metabolomics expertise in the Center for Human Nutrition Studies at Utah State University. Dr. Stephan van Vliet earned his PhD in Kinesiology as an ESPEN Fellow from the University of Illinois at Urbana-Champaign, and received training at the Washington University in St Louis School of Medicine and Duke University School of Medicine.
Dr. van Vliet’s research is performed at the nexus of agricultural and human health. He routinely collaborates with farmers, ecologists, and agricultural scientists to study critical linkages between agricultural production methods, the nutrient density of food, and human health. His work has been published in the American Journal of Clinical Nutrition, Scientific Reports, the Journal of Nutrition, and the Journal of Physiology.
