Research conducted by ProVeg International in 11 countries has found that plant-based meat alternatives have a better overall nutritional profile than conventional meat, while milk alternatives have similar nutritional properties to cow’s milk.
The survey, the results of which have been compiled in a report, evaluated 422 meat alternatives and 251 milk alternatives in Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US. Scoring was based on internationally recognized guidelines — the WHO Nutrients Profile model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation.
Meat alternatives were found to have less saturated fat and significantly more fibre than animal meat, while milk alternatives contained less total fat and less saturated fat than cow’s milk. Across all countries, soy milk performed particularly well and most milk alternatives were found to be low in sugar. Additionally, most plant-based milks contained comparable levels of calcium to conventional milk thanks to fortification.
Strengths and limitations
Based on the results, the report makes several key recommendations. Producers are advised to limit salt and sugar content, and fortify their plant-based foods with micronutrients. Retailers are told to ensure plant-based products are not more expensive than animal products, while governments are urged to provide national guidelines for plant-based alternatives to aid the development of healthy and sustainable products.
For consumers, the report suggests eating a more plant-rich diet, with an awareness of the strengths and limitations of meat and milk alternatives. When purchasing these products, consumers should choose those that are lower in added sugars, saturated fats, and salt.
Meanwhile, researchers are called on to investigate factors such as the long-term health effects of plant-based alternatives, the role of fortification, and salt reduction techniques.
Improving plant-based offerings
Significant research now supports the health benefits of plant-based alternatives. A report published earlier this year found that while less processed proteins such as legumes and tofu are the healthiest options, “new-generation” meat alternatives still contain fewer calories, less saturated fat, and more fiber than conventional meat on average.
A previous ProVeg study from 2023 also concluded that meat alternatives are often a healthier choice than animal meat, with the potential to reduce the risk of lifestyle-related diseases. However, the research notes that there is significant variation between brands and products, making it important to check criteria such as salt content.
“Continuing to consume high levels of animal-based foods increasingly impacts the climate crisis as well as our health,” said Valentina Gallani, Health and Nutrition Manager at ProVeg and the report’s lead author. “So it is essential for nations to shift to more plant-based diets as quickly as possible. Our report highlights the current strengths and limitations of plant-based products, allowing stakeholders like industry and governments to further improve plant-based offerings in their nations’ supermarkets. A shift to more plant-rich foods is a proven way to decrease lifestyle diseases and help combat climate change and biodiversity loss.”
