Microbiological and antinutritional risks in plant-based alternatives on the Swedish market

Journal article, 2026

Rising consumer demand and environmental concerns have accelerated the market for plant-based meat and dairy alternatives (PBAs). However, limited research is available regarding their microbiological safety and nutritional quality. A total of 40 PBAs available on the Swedish market (39 vegan, 1 vegetarian) and one cow's milk reference were analyzed for microbial composition, phytic acid, iron content, and estimated iron bioavailability. Total aerobic counts, Enterobacteriaceae , yeasts and molds, lactic acid bacteria, and spore-forming Bacillus spp. were quantified, and isolates were identified using Sanger and next generation sequencing. Dairy analogues contained a higher proportion of spore-forming bacteria, whereas meat analogues exhibited greater Bacillus diversity. Lactic acid bacteria were common, particularly in pea-, bean-, and soy-based products. Sequencing also detected genera commonly associated with human oral and gut microbiota, including Campylobacter , Prevotella , and Rothia . Phytic acid and iron contents varied among products, with ingredient source strongly influencing their levels. Most samples exhibited relatively high phytic acid-to-iron molar ratios, indicating a low estimated iron bioavailability. These findings support improved quality-control strategies and nutritional evaluation of PBAs.