Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review

The consumption and availability of plant-based dairy and milk alternatives are increasing. These products can contain chemical and microbiological hazards, which are not prevalent in animal-based foods. On the other hand, the occurrence of foodborne hazards such as contaminants or pathogens found in animal-based foods can also be lower in plant-based alternatives. Currently, the European legislation has few limits to foodborne hazards in dairy and milk alternatives. This review aims to present the relevant chemical and microbiological foodborne hazards in different types of dairy and meat alternatives, discuss their potential for health risk to consumers and risk management options. Nutritional aspects are discussed briefly from the point of view of consumers' health.