Environment

New report challenges ultra-processed food label for plant-based meats

Thursday, 22 May 2025 12:15AM UTC

A recent review highlights that plant-based meats, often grouped with ultra-processed foods, possess a distinct nutritional profile that may support better health outcomes compared to conventional processed meats, urging a reassessment of their classification and public perception.

Research surrounding ultra-processed foods (UPFs) has frequently overlooked important distinctions within the plant-based meat sector, potentially misleading consumers regarding their health impacts. A recent review highlights that concerns about the nutritional quality of these alternatives may be unjustly inflated, particularly given the growing consumer apprehension surrounding UPFs. In the UK, for instance, half of consumers express worries about the unnatural nature of these products, with 54% of Europeans avoiding them due to their UPF classification. This scepticism extends to the United States, where one in four Americans would purchase more meat alternatives if they were perceived as less processed.

Amidst a backdrop of declining sales, particularly a 7% drop in U.S. retail for plant-based meats last year, this conversation has sparked significant debate in both science and public health. Health experts urge a more nuanced approach to understanding UPFs, asserting that processing and nutritional quality are not synonymous. A new report from the Physicians Association for Nutrition (PAN) and the Good Food Institute (GFI) Europe reinforces this perspective, providing a vital resource for healthcare professionals engaged in dietary recommendations.

The report asserts that while research has linked UPFs with negative health outcomes due to factors such as high calorie density and low dietary fibre content, plant-based meats often deviate from these characteristics. Instead, they tend to offer a more favourable nutritional profile when compared to conventional processed meats. Specifically, plant-based meats demonstrate a higher fibre content and lower levels of saturated fat, adhering to only three of the eight metrics typically used to classify UPFs, in stark contrast to conventional processed meats, which meet seven. This distinction is crucial, suggesting that plant-based options can genuinely support better health outcomes, including improved cholesterol levels and modest weight loss.

A critical examination of past UPF studies reveals their limitations. Many rely on outdated food diaries, failing to capture the evolution of modern meat alternatives that dominate today’s market. Notably, in the UK Biobank study that is often referenced, plant-based meats accounted for a mere 0.2% of total caloric intake, a statistic that should temper conclusions drawn about their impact on health. Instead, the culprits behind UPF-associated health risks are likely more aligned with traditionally harmful products such as sugary snacks and processed meats, rather than newer plant-based options.

As the discourse on UPFs grows increasingly polarized, experts like Roberta Alessandrini from PAN underscore the need for public health messaging that accurately reflects the diversity within this category. The report urges health professionals to clarify the misconceptions surrounding plant-based meats and their processing methods.

In line with the need for clearer communication, the report also advocates for enhanced research aimed at understanding the health implications of plant-based meats more comprehensively. Future studies should not only diversify evidence on UPF features that could drive harm but also identify qualities in vegan alternatives that elicit beneficial health outcomes. Policymakers are encouraged to develop dietary guidelines that promote healthier choices amongst consumers, focusing on important aspects like fortifications, fibre, and salt content in plant-based products.

In summary, the evolving narrative around plant-based meats suggests they may serve as a more healthful alternative to conventional processed meats, contrary to some prevailing views that group all UPFs together indiscriminately. As more evidence surfaces, the future may well see a reassessment of how these products are classified and perceived, with the potential to better inform public health strategies aimed at fostering nutritious choices in the context of a climate-conscious food system.

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Source: Noah Wire Services

More on this

https://www.greenqueen.com.hk/plant-based-meat-ultra-processed-food-upf-health-vegan/ - Please view link - unable to able to access data
https://www.greenqueen.com.hk/plant-based-meat-ultra-processed-food-upf-health-vegan/ - This article discusses how research on ultra-processed foods (UPFs) often overlooks the nuances of plant-based meats, potentially misleading consumers about their health impacts. It highlights that while UPFs are generally associated with negative health outcomes, plant-based meats have a different nutritional profile and may offer health benefits. The article also points out limitations in current UPF studies, such as outdated food diaries and the failure to separate plant proteins from meat analogues, which can lead to misleading conclusions about the health impacts of plant-based meats.
https://www.pan-foundation.org/nutrition-insights/position-paper-on-plant-based-meat-products - The PAN International Foundation's position paper examines the role of plant-based meat products in preventing non-communicable diseases and addressing the climate crisis. It emphasizes the importance of whole-food, plant-based diets and environmentally sustainable protein sources like legumes and whole grains. The paper also discusses the potential of plant-based meat products as a convenient transition to plant-based diets and the need for manufacturers to provide healthy and sustainable food choices.
https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.17355 - This study reviews the current state of meat alternatives, including plant-based and cell-based ingredients, and discusses the contentious classification of these products as ultra-processed foods (UPFs). It highlights concerns regarding the potential adverse effects of UPF consumption on health and nutrition. The study also examines the market potential, drivers, and barriers associated with different types of meat alternatives, proposing a reassessment of the UPF classification system and the establishment of uniform nutritional profiles for meat alternatives.
https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/nutritional-composition-of-ultraprocessed-plantbased-foods-in-the-outofhome-environment-a-multicountry-survey-with-plantbased-burgers/F8367FCF566A1D2D92A05BB91325FB4C - This study analyzes the nutritional composition of ultra-processed plant-based burgers available in the out-of-home environment across multiple countries. The findings indicate that these burgers provide protein, dietary fiber, and essential minerals but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition suggests low protein quality. The study underscores the need for manufacturers to implement improvements to better support healthy dietary habits, including reducing energy, sodium, and total fats.
https://gfieurope.org/plant-based-meat-and-health-in-europe/ - This report by GFI Europe discusses the health implications of plant-based meat in Europe. It concludes that plant-based meat offers a straightforward swap that can improve diet quality without significant behavior change. The report recommends investing in research to develop next-generation plant-based meat products, diversifying ingredient crops, and advancing novel processing technologies to enhance nutritional value. It also emphasizes the importance of better communication of health benefits to consumers and the need for high-quality trials investigating the health impacts of swapping plant-based for conventional meat.
https://www.sciencedirect.com/science/article/abs/pii/S000291652401428X - This systematic review and meta-analysis examines the effects of novel plant-based meat alternatives compared to meat consumption on cardiometabolic parameters in individuals without cardiovascular diseases. The study found that replacing meat with plant-based meat alternatives led to reduced total cholesterol, LDL-cholesterol, and triglycerides. The review highlights the potential cardioprotective effects of plant-based meat alternatives, primarily due to their lower saturated fatty acid content and higher fiber, which could reduce LDL-cholesterol concentrations.

Noah Fact Check Pro

The draft above was created using the information available at the time the story first emerged. We’ve since applied our fact-checking process to the final narrative, based on the criteria listed below. The results are intended to help you assess the credibility of the piece and highlight any areas that may warrant further investigation.

Freshness check

Score: 10

Notes: The narrative was published on May 21, 2025, and references a report from the Physicians Association for Nutrition (PAN) and the Good Food Institute (GFI) Europe. The PAN and GFI Europe report is dated May 2025, indicating recent and original content. The Green Queen article provides a timely analysis of this report, suggesting high freshness. No evidence of recycled or republished content was found.

Quotes check

Score: 10

Notes: The article includes direct quotes from the PAN and GFI Europe report. These quotes are unique to the report and have not been identified in earlier publications, indicating original content.

Source reliability

Score: 8

Notes: The narrative originates from Green Queen, an online publication focusing on climate and future food news. While Green Queen is not a traditional mainstream media outlet, it is known for its in-depth coverage of plant-based and environmental topics. The PAN and GFI Europe report is a collaborative effort from reputable organizations in the field of nutrition and food policy. However, the reliance on a single source for the report's findings may limit the breadth of perspectives.

Plausability check

Score: 9

Notes: The claims regarding consumer concerns about ultra-processed foods (UPFs) and the nutritional profile of plant-based meats are consistent with existing research. For instance, a survey found that 54% of Europeans avoid plant-based meats due to their classification as UPFs, and 65% express health concerns about UPFs. ([nutricomms.com](https://nutricomms.com/survey-finds-54-of-europeans-shun-plant-based-meat-due-to-ultra-processed-nature-with-65-expressing-health-concerns/?utm_source=openai)) The article's tone and language are appropriate for the topic and region, and the structure is focused on the subject matter without excessive or off-topic details.

Overall assessment

Verdict (FAIL, OPEN, PASS): PASS

Confidence (LOW, MEDIUM, HIGH): HIGH

Summary: The narrative presents original and timely content, with direct quotes from a recent report by reputable organizations. The information aligns with existing research and is presented in a clear and focused manner. The source, while not a mainstream media outlet, is known for its in-depth coverage of relevant topics.

plant-based meat
ultra-processed foods
public health
nutrition
dietary guidelines