Alongside traditional analytical methods which determine what components make up the meat and meat alternative samples, researchers used newer advanced methods to compare the differing products.

These methods clearly showed there were differences between each of the cuts of meat and also major differences between meat and the alternative product.

What the animal eats influences the nutrients found in red meat, particularly the fats. For instance, pasture-raised meat contains more omega-3 polyunsaturated fat than grain-finished meat. Unsaturated fats are more beneficial for health than other fats.

Of the three cuts of beef investigated, pasture-raised, cooked tenderloin had the best nutrient and fat profile for health benefits; meaning it had the highest levels of long-chain omega-3 fatty acids (those greater than 20 carbons long), which we know are good for heart health.

The meat alternative is very different from meat; the product in this trial had less protein and more fat than cooked red meat. It did not contain any long-chain omega-3 fatty acids. The composition of the product reflects the ingredients it is made from.

Digestion is complex, but for the best health outcomes our food should be easily and completely broken down (or highly digestible), so it can be absorbed by the body.

Protein is made up of amino acids, and therefore when protein is broken down, the amino acids released are used by the body to build muscle and perform other essential functions. Significant amounts of undigested protein can change the microbiome in the gut and result in poor health outcomes.

Fat is broken down into fatty acids, some of which are good for health (e.g. long chain poly-unsaturated fatty acids) and others that are deemed not as good for health (long chain saturated fatty acids).

In laboratory simulators, the proteins in striploin and tenderloin were shown to be better digested than the meat alternative.

We think that the meat alternative was not well digested because it contains groups of proteins formed during its manufacture that resist digestion.

Digestion of meat from pasture-raised animals released greater levels of good fats relative to bad fats than those from grain-finished animals.

In November-December 2020, thirty men aged 20-34 years took part in the Stage 3 clinical trial. Each person on the trial was given breakfast on 4 different days and then their blood, digestive symptoms and mood were monitored for 4 hours after the meal. Breakfast was a burrito; on Day 1 the burrito included pasture-raised beef, on Day 2 grain-finished beef, on Day 3 lamb and on Day 4 the meat alternative.

The study was blinded – meaning the men did not know what type of burrito they were eating – but 9 out of 10 were able to tell if the burrito was made with the meat alternative, while only 1 out of 3 could tell whether they were eating lamb or beef.

The first scientific paper from stage 3 was published in the International Journal "Current Developments in Nutrition" in June 2022. Researchers have shown that the amino acids in red meat were more highly absorbed by the body than those from the alternative protein, making more of the protein available for essential functions in the body.

Researchers continue to analyse the findings from Stage 3 and will publish further results later in 2022-23. You can view the amino acid results here.

From May 2021 through to June 2022, 80 people from 40 households completed the 10-week feeding study in Auckland. Half of the participants were fed a flexitarian diet (largely vegetarian with 3 serves of red meat per week) and the other half a vegetarian diet that included 3 servings of alternative protein per week. The trial was successfully completed over the Covid-19 pandemic in Auckland, no mean feat achieved by this dedicated research team.

A wealth of data has been recorded in the trial, including physical health measurements, food diaries and psychological scores. The research team have been working to analyse the data and have started to release results papers.

Click here to read about findings relating to satisfaction and adherence. Further papers will be published in late 2023 – early 2024.

It also contains selenium, potassium, manganese, copper, magnesium and phosphorus. Zinc and iron are integral in brain development, fighting fatigue and supporting a healthy immune system.

Including taurine for brain and muscle function, carnitine for energy and creatine for muscle strength and performance.

This includes B vitamins, particularly vitamin B12 to support health and wellbeing, including growth and development.

These phospholipids are believed to have important roles in health.

Which is highly bioavailable, easily digested and contains all the essential amino acids in suitable balance.

Pasture-raised red meat contains omega 3 polyunsaturated fat, and has a favourable omega 6 : omega 3 ratio.