IFT’s peer-reviewed Journal of Food Science (JFS) has released a special issue compiling the latest research and critical reviews of the role of ultra-processed foods (UPFs) in the global food system.
Many of the studies in the collection focus on meat and dairy alternatives, including:
Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet
This study points out the flaws in NOVA, a system for classifying foods according to how processed they are. It argues that while most meat and dairy alternatives are considered to be ultra-processed, this does not mean they are damaging to health.
In fact, the authors claim plant-based meat and dairy products have beneficial effects relative to their animal-based counterparts, meaning they represent a viable approach to lowering the dietary animal to plant protein ratio. Consequently, the study argues that NOVA is “insufficiently nuanced to serve as a public guide for food purchasing decisions and may distract consumers from focusing on the importance of nutrient content”.
Sensory and hedonic perception of meat versus ultra-processed plant-based meat analogs: A comparative study
This research compared consumers’ sensory response to animal-based versus plant-based products, specifically focusing on the taste and texture of beef and chicken compared to plant-based analogs.
It found that meat alternatives had more “nonmeat” attributes such as spiciness or vegetable flavors, and plant-based chicken was less juicy than conventional chicken. This helps to identify improvements that could be made to the sensory characteristics of plant-based meat.
Future perspectives: Current trends and controversies of meat alternatives classified as ultra-processed foods
This study emphasizes the need to distinguish between meat alternatives and other ultra-processed foods, arguing that alt meat offers potential solutions to the environmental, ethical, and health issues associated with animal meat consumption. It proposes a reassessment of the UPF classification system, the establishment of uniform nutritional profiles for meat alternatives, and the dissemination of their beneficial impacts.
“An often-debated category”
In recent years, research has indicated that not all ultra-processed foods are the same, with nutritional profiles ranging from very good to very poor. One study found that soft drinks and processed animal meat were the only UPFs associated with health disadvantages; additionally, a report published in 2023 found that plant-based meat products in Europe have a good nutritional profile on average.
Despite this, a 2024 report called for fewer processed ingredients to be used in plant-based foods to reframe negative narratives around UPFs.
“Though UPFs are an often-debated category of food, there is a lack of academic consensus around their definition, safety profiles, and dietary outcomes,” said JFS Scientific Editor Mario Estévez, DVM, PhD, Professor at the Universidad de Extremadura, Spain. “The research in this special issue brings us closer to a better understanding of UPFs and their role within our global food system.”
