Stiftung Warentest: Veggie Cold Cuts

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Mar 12, 2019 - Foods

Stiftung Warentest: Veggie Cold Cuts

In the March 2019 issue of Stiftung Warentest, a total of 20 veggie cold cuts, including 7 organic products, were tested. 13 veggie cold cuts were similar to Lyoner sausage, 7 of them resembled salami. Below is a summary of the test parameters:

• Sensory (appearance, smell, taste, and mouthfeel) and microbiological examination at the best-before date
  For one veggie cold cut, the number of spoilage organisms, including lactic acid bacteria, was increased. The product was already spoiled sensorially and the packaging was noticeably bloated. In another product, Listeria monocytogenes were detected above the warning value.
• Nutritional composition
  The fatty acid composition as well as the contents of fat and salt were determined.
• Contaminants
  The veggie products were tested for 3-MCPD and glycidyl esters, pesticides, heavy metals, and mineral oil components MOSH/MOAH.
• Packaging
  Evaluations included originality protection, material labeling, how the packaging can be opened and the slices removed, and whether the packaging is resealable. Additionally, the composition of the protective gas atmosphere was examined.
• Declaration
  The completeness and correctness of the legally required labeling elements were examined, as well as storage instructions and nutritional labeling. Furthermore, the distinction from meat products like Lyoner and salami was assessed based on designations such as "type" or "in the style of".
• Other
  Soy-based veggie products were tested for genetically modified organisms. The cold cuts were tested for a total of 24 animal species, including cattle, pork, turkey, and chicken.

Frequent devaluations or unsatisfactory marks were particularly due to:

• In three products, a high proportion of saturated fatty acids, especially from palm or coconut oil, was determined.
• In two cold cuts, the designation did not clearly differ from the original meat-based product.
• In one product, the proportion of aroma components for a "natural aroma" - as indicated in the list of ingredients - was atypical.
• One cold cut was labeled as both vegetarian and vegan.
• In two veggie cold cuts, the oxygen content in the protective atmosphere increased during storage.

More detailed information on the test series can be found in the Stiftung Warentest issue No. 03/2019.

For questions, our customer advisors are very happy to assist you.

Source: Stiftung Warentest issue No. 03/2019: www.test.de