Produtos vegetais análogos de hambúrguer: análise da disponibilidade, valor nutricional e de custo frente aos hambúrgueres bovinos

Abstract

The growing demand for healthier and more sustainable food options has driven the expansion of the plant-based market, especially for plant-based burger analogues. These products are formulated to mimic the sensory characteristics of traditional beef burgers using exclusively plant-derived ingredients. This study aimed to analyze and compare the availability, nutritional values, and cost of plant protein-based burgers and beef burgers sold in supermarkets located in the central and southern regions of Londrina, Paraná, Brazil. The methodology involved an exploratory and descriptive research approach, with data collected directly from product labels, including information such as ingredients, nutrition facts, and price per 100 grams. The data were organized in spreadsheets for subsequent comparative analysis. Results showed that plant-based burgers exhibit a wide variety of ingredients and generally provide higher dietary fiber content and lower levels of saturated fat. However, these products contain variable protein levels and significantly higher sodium content compared to beef burgers. Furthermore, the average cost of plant-based analogues was higher than that of meat-based products, with a price difference of up to 132.5% between the most expensive items in each group. This disparity may be attributed to factors such as specialized ingredients, lower production scale, and greater investment in research and development. This study contributes to the understanding of the nutritional and economic advantages and limitations of these products, offering support to consumers, food professionals, and the industry in developing more affordable, healthy and sustainable alternatives.