Wheat protein bacon compared with soy protein bacon for nutrition and environment
What it found
Seitan-based vegan bacon had more protein than pork bacon, and both plant versions were low in fat.
The biggest environmental impacts came from supporting industries rather than making the food itself.
What they found
Protein and fat content
Both soy and wheat protein bacon alternatives were low in fat. The wheat protein version contained more protein than actual pork bacon.
Cooking method impacts
Heating the plant-based bacon on induction, ceramic or electric stoves was included in the environmental assessment.
Packaging footprint
The wrapping and packaging materials for the plant-based bacon had lower environmental impacts than petroleum production or diesel combustion.
Biggest environmental risks
The largest environmental and human health risks did not come from making the food itself. They came from supporting industries involved in food production and transport.
What the authors conclude
- They note that wheat protein bacon offers more protein than pork bacon while keeping fat low.
- They conclude that the main environmental burdens of these meat substitutes come from outside industries rather than the food production steps themselves.
How it was done
Eating a lot of meat is linked to heart disease and higher death rates, while animal farming produces large amounts of methane. Plant-based meat alternatives are growing in popularity among shoppers who want different food choices.
The researchers compared vegan bacon made from soy protein and wheat protein, also called seitan. They measured the nutritional content of each and assessed their environmental footprints across several categories. They also looked at how cooking methods and packaging affected those footprints.
What it can’t tell you
- We summarised it from the abstract only.
- This work measured nutrients and environmental footprints, so it cannot show how eating these products affects human health over time.
- Comparing labels and production data does not tell us how the body digests or uses wheat protein versus soy protein.
Who paid
- Authors work at
- The Wrocław University of Environmental and Life Sciences, Poland
The paper
- Title
- Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Yusuf EH (2023). Comparison of life cycle assessments and nutritional contents of soy protein and wheat protein (seitan) based vegan bacon products for human and environmental health. Journal of the science of food and agriculture. doi:10.1002/jsfa.12507PubMed 36794485DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error