Plant-based substitutes for food of animal origin cointan exclusively ingredients of plant origin and imitate foods of animal origin by appearance. The purpose of the diploma thesis was to evaluate nutritional values of selected plant-based substitutes based on the food labels and compare them with nutritional values of similar foods of animal origin. We also checked the adequacy of names used for plant-based products. Based on a market review of plant-based alternatives in bigger and specialized stores in Ljubljana, we bought 29 products. Plant-based substitutes that had the most similar nutritional value as animal products were vegan mayos. Vegan cevapcici and vegan sausages contained less fat and saturated fat and more carbohydrates and sugars in comparison to the same products of animal origin. Vegan sausages also contained more protein than meat sausages. From the group of fermented plant-based drinks, fermented soy drinks and almond drinks had the most similar nutritional value as yoghurt with 3,2 % milk fat. Fermented soy drinks had similar energy value and protein content. Fermented almond drinks also had comparable energy value and carbohydrates content. Fermented coconut drinks had nutritional value that was at least comparable to yoghurts. Vegan mayos were in terms of nutritional value more comparable with light mayonnaise than full-fat mayonnaise. Vegan mayos approached nutritional composition of light mayonnaise in terms of fats, saturated fats, carbohydrates, sugars, protein and salt. Out of 29 plant-based substitutes, there were only three products fortified with minerals and vitamins. In most cases, plant-based products were named the same as foods of animal origin or with new derivatives. Out of 29 plant-based products, 17 samples (59 %) were named in accordance with the law.
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