The plant-based meat industry has been proliferating, and even in Singapore, the commodity has become one that is readily available at convenience stores and supermarkets.

While plant-based meat has often been touted to be more environmentally friendly with a smaller carbon footprint, its health and nutritional impacts on the human body remain relatively unknown.

As such, one of China's largest e-commerce platforms for agricultural producers has teamed up with the Singapore Institute of Food and Biotechnology Innovation (SIFBI) to study just this.

This is the second time Pinduoduo has collaborated with SIFBI, which is part of Singapore’s Agency for Science, Technology and Research (A*STAR).

Replacing traditional meat with plant-based meat

The "first of its kind" study will quantify the health impact of novel plant-based meat, and will determine if replacing traditional animal proteins with plant-based proteins will result in any nutritional difference.

It consists of collecting data on the day to day diets of the participants and using computer modelling to estimate their nutritional levels, followed by clinical trials.

Animal protein tends to be richer in iron and vitamins like Vitamin D and Vitamin B12 compared to plant proteins.

However, it is also linked with potential cardiovascular health risks.

The study could therefore shed some light on the specific impacts of plant-based meat as compared to traditional meat.

More consumers looking at plant-based meat

This study came about due to the rise of plant-based meat products becoming available in Singapore.

Additionally, due to Singapore's multiracial population, researchers will be able to study if plant-based meat has varying human health impacts on the different ethnic groups.

Senior Advisor at SIFBI and Principal Investigator for the study, Christiani Jeyakumar Henry, said:

"We need more studies to look holistically at the nutritional impact of these food products over time, to inform the food industry of its potential benefits or the need for reformulation."

This is becoming increasingly pertinent as consumers become more affluent and educated, and "hence demand more plant-based proteins".

Previously, Pinduoduo and SIFBI worked together to develop a portable and more affordable test for pesticide residues on produce, with the aim of improving consumer confidence and food safety.

Pinduoduo's press release stated that these research projects are part of its broader objective to safeguard the quality and safety of the food bought on its platform.

Top photo from TiNDLE and Impossible Foods