Nutrition & Foodservice Edge Magazine - May/June 2022 - 8

PLANT-BASED PROTEINS FOR NUTRITION &
OPERATIONAL BENEFITS
heme iron is found in red meat and is a high-iron source
providing optimal benefit.
NUTRITIONAL BENEFITS OF REDUCING
INTAKE OF ANIMAL PROTEINS
Less Saturated Fat
Animal fat is mostly saturated, the type of fat that promotes
atherosclerosis (clogging of arteries). It is recommended that
most people limit saturated fat intake to less than 10 percent
of their daily calories, or about 22 grams of saturated fat.
Less Dietary Cholesterol
Recent evidence has not linked
intake of dietary cholesterol
with increased risk for
cardiovascular diseases (Soliman).
In fact, the Dietary Guidelines
for Americans has removed the
cholesterol limitation from their
recommendations. Because many
foods that contain high amounts of
dietary cholesterol are also high in
saturated fat, we might still want
to reduce our intake of these foods.
Dietary cholesterol is only found in
animal products.
More Fiber
In many cases, plant-based proteins are also high in fiber,
which is helpful for gastrointestinal health, reduced risk of
cardiovascular disease, and obesity. It is recommended that
men eat 30-38 grams of fiber, and women eat 21-25 grams of
fiber each day.
MANY PLANT-BASED
PROTEINS ARE HIGH IN
FIBER.
It is recommended that men
eat 30-38 grams of fiber, and
women eat 21-25 grams of
fiber each day.
BENEFITS OF A PLANT-BASED MENU TO
YOUR OPERATION
Reduced Food Cost
Let's compare a 3-oz ground beef burger with a 3-oz black
bean burger, both made from scratch, in-house.
The average 80/20 ground beef price (as of Feb 2022) is $5.17
per pound. Considering a 25 percent shrinkage, that is 12 oz
for $5.17 or $1.29 for the 3 oz homemade beef patty.
Using the recipe below, the cost of a homemade black bean
burger is about $.50 per serving. The buns, condiments, and
toppings are not included in this cost
comparison. If you serve 150 people,
this is a meal cost savings of $118.50.
Swapping out a traditional animal
protein for a plant-based protein
just once per week could save your
operation $474 per month.
You may also find a cost savings if
you purchase premade beef or blackbean
burgers from your foodservice
vendor, but the savings are not as
significant.
Reduced Risk of Food Safety
Hazards
As your food safety brain knows,
fresh or frozen meat is a potentially
hazardous or TCS food, and we need to follow our HACCP
plans to prevent foodborne illness. Many plant-based
proteins are shelf stable and low risk.
Lower Cold Storage and Utility Costs
3-oz Beef
Burger Patty
(80/20) Made
from scratch
Cost (Per
24 grams of
protein)
$1.29
Saturated Fat 6.5 grams
Fiber
0 grams
3-oz Black
Bean Burger
Made from
scratch
$.50
0 grams
4.5 grams
Commercial
Beef Burger
Frozen
$1.78
6 grams
.5 grams
All animal proteins must be properly held in coolers or
freezers and be monitored for safe temperatures at all times.
Many plant-based proteins can be stored
in dry storage, which reduces utility
costs of refrigeration/freezing.
Commercial
Black Bean
Burger
Frozen
$1.69
.5 grams
4 grams
Availability
Keeping a stock of dried or canned beans
and other plant-based proteins can be
part of your emergency plan. These
products can be available at all times in
case of emergency or delivery delays.
8 NUTRITION & F OOD SER VICE EDGE | MAY-JUNE 2022
Nutrition & Foodservice Edge Magazine - May/June 2022

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