Ultra processed foods (UPFs)

plant-based meat alternatives

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Health

Researchers Call for Nuanced Approach to Plant-Based Meat in Ultra-Processed Food Debate

A joint report by the Physicians Association for Nutrition (PAN International) and the Good Food Institute Europe (GFI Europe) reevaluates the classification and health implications of plant-based meat products within the category of ultra-processed foods (UPFs). Using recent randomised controlled trials and meta-analyses, the guide differentiates plant-based meat from conventional processed meat, a subgroup of UPFs consistently associated with increased cardiovascular risk. The authors note that plant-based meats typically have higher fiber, lower saturated fat, and similar protein levels compared to processed meat. Dr Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative, commented, “The conversation around ultra-processed foods has become increasingly polarised. But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based …

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Planteneers UPF

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Interviews

Planteneers on UPFs: All Ultra-Processed, All Unhealthy?

“Precision Wellness” is one of the current top trends, according to Innova Market Insights. The focus is on healthy nutrition, including gut health, ideally personalized to the individual needs of consumers. But what is “healthy nutrition”? By what criteria are foods classified as healthy? Health organizations like the German Nutrition Society, the World Health Organization, and America’s FDA derive their nutrition recommendations first and foremost from the content of macro- and micronutrients, sugar, and salt in foods. Another classification scheme currently being widely discussed is the NOVA system, which categorizes foods exclusively based on their degree of processing. This four-stage system differentiates between unprocessed or minimally processed foods, foods with processed ingredients, processed foods, and ultra-processed foods or UPFs. According to nutrition experts this last …

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Study finds current processed food classification systems may not be adequate for plant-based foods

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Studies & Numbers

Study: Processed Food Classification Systems May Not Accurately Reflect the Healthiness of Plant-Based Products

A new study conducted at the Food Sciences unit of Finland’s University of Turku has found that food classification systems may overlook the health benefits of some processed plant-based products. The researchers argue that current systems do not sufficiently acknowledge the biochemical composition of the product, particularly levels of phytochemicals (beneficial compounds found in plants). By analysing various commercially available plant-based products made from ingredients such as soy, peas, wheat, and fava beans, they demonstrate that different processing methods have significant effects on the biochemical composition of the end products. For example, products prepared using protein concentrates or isolates, such as plant-based burgers, contained very few isoflavonoids, while those made using lighter processing techniques, such as tofu, still had high levels. Furthermore, some fermented tempeh …

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A young woman drinks green smoothies and eats a burger in a vegan fast food restaurant

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Health

Study: Replacing Animal Products With Plant-Based Foods, No Matter How Processed, Leads to Weight Loss

A new study conducted by the Physicians Committee for Responsible Medicine and published in the journal Nutrition & Metabolism has concluded that eating plant-based foods instead of animal products can lead to significant weight loss, regardless of how processed the foods are. The research is a secondary analysis of a study that randomly assigned participants who were overweight to an intervention or control group for 16 weeks. Those in the intervention group followed a low-fat, plant-based diet with no calorie limit. They experienced improved metabolism, cardiometabolic risk factors, and weight loss, compared to the control group who made no changes. “Our new study is an important reminder that plant-based foods that are considered processed, like canned beans, cereal, and veggie burgers, are actually part of …

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plant-based meat

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Health

Journal of Food Science Compiles Latest Research on Ultra-Processed Foods, Including Meat & Dairy Alternatives

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 …

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spirulina-based smoked salmon

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Ingredients

Report Advocates for Less Processed Ingredients to Reframe Negative Narrative Around UPFs

UK consultancy New Food Innovation has published a new report titled “Trust the Process – Why Less is More in Processed Foods.” Compiled by food scientist, chef, and author Anthony Warner, the report discusses the differences between highly processed and less processed foods, and how the latter could potentially address some of the negative impacts associated with highly ultra-processed foods (UPFs). According to Warner, since food processing is essential to feed people in our industrialised societies, we need to understand and address how processing impacts the healthfulness of foods rather than lumping all processed foods into the ‘all processing is bad’ narrative.  “Many advocates of the UPF system appear to ignore the highly relevant field of lower processing, because to embrace it would be to …

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Jenny Chapman

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Opinion

Op Ed: Churchill Fellow Jenny Chapman on Understanding Nuances Around the Ultra Processed Foods Debate in Plant-Based Meats

Jenny Chapman, Churchill Fellow and food systems researcher, recently published a report to support plant-based meat companies in navigating the “ultra-processed foods” debate. Jenny Chapman has a degree in Biology from the University of Oxford, a Masters in Taxonomy from Imperial College London, and a lifelong love of the natural world. Her desire to solve the world’s most pressing problems and passion for using science and evidence to improve the lives of humans and non-human animals led her to research safe, healthy, sustainable and ethical protein sources. Jenny was awarded a Churchill Fellowship in 2023 to investigate the adoption, acceptance and trust of plant-based meat. In this piece, Jenny describes why there is so much confusion surrounding the UPF term and what plant-based meat companies …

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Food & Beverage

Plant-Based Meat and the Ultra-Processed Food Debate: Where Next?

What is an ultra-processed food (UPF)? For the majority of consumers who do not wish to read the original multi-paragraph description, various shorthands have arisen. They are ‘foods your grandmother wouldn’t have eaten’, ‘foods wrapped in plastic’, and even ‘foods with ingredients you can’t pronounce’. Safe to say, the meaning of a UPF is contested, and poorly understood. Plant-based meat, however, has been firmly placed in the ultra-processed food category. In a survey by the British Nutrition Foundation, plant-based meat was the second most commonly associated food with UPFs. With this comes many of the negative connotations that are associated with the category. To untangle the complexity in the UPF debate, in its latest video, ProVeg International’s New Food Hub chat with food systems researcher …

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