With plant-based foods making their way onto more plates, consumers are asking critical questions: are these alternatives as nutritious as traditional meat and dairy products, and are they healthy? ProVeg International’s latest study takes a deep dive into the nutritional profiles of 422 meat alternatives and 251 plant-based milk products across 11 countries, comparing them to their animal-based counterparts.
The findings reveal a complex but encouraging picture. On average, plant-based meat alternatives have a higher nutritional quality than animal-based meat, with significantly lower levels of saturated fat and vastly more fibre.
Plant-based meat alternatives also contain good amounts of protein – a nutrient that is often up for question. Plant-based milk also stands out, with lower fat and sugar levels compared to cow’s milk, while offering similar calcium content in fortified products.
Regional variations
However, there are regional variations, with Dutch plant-based products leading in nutritional value and others lagging due to a lack of fortification or high salt content. For example, products from the Netherlands achieved an average score of 6.70 points out of 8, indicating that plant-based meat alternatives on the Dutch market have a high nutritional value. On the other hand, products from Malaysia scored 4.12.
These disparities highlight how regional regulations, consumer preferences, and market maturity play a pivotal role in shaping product quality – and where opportunities lie for improvement. It’s also important to note here that animal-based meat products (of any subcategory) never exceeded a score of 6.
Interestingly, the study also highlights which meat alternative subcategories are leading the way in nutritional value. Items like plant-based bacon and nuggets consistently outperformed animal-based versions nutritionally, while the schnitzel category struggled to match its traditional counterpart in most markets. This underlines the need for producers to refine formulations, reduce salt, and fortify with key micronutrients like vitamin B12 and iron.
Bridging the gap
Despite progress, plant-based foods require further improvements. High salt content remains an issue across many countries, and regulatory restrictions on fortification for organic products create additional hurdles. Yet, the potential for these alternatives to support healthier and more sustainable diets is clear. With strategic improvements, they could bridge the gap between health-focused and climate-conscious eating habits.
Want to know more about how different countries and products compare? Visit the New Food Hub for a quick-access report summary and actionable recommendations that could shape the future of plant-based nutrition.
