With high fibre, less salt and B12 fortification, plant-based foods are roaring ahead
Analysis carried out in 11 countries1 across four continents has found that the nutritional profile of plant-based meat alternatives is better overall than that of their animal-based equivalents, and the nutritional properties of plant-based milk alternatives are similar to cow’s milk.
The results of the evaluation, conducted by ProVeg International, are compiled in a report launched today which includes recommendations for producers, retailers, Governments, researchers and consumers on how to further improve the quality and uptake of plant-based meat and milk to reap their climate and health benefits.
“Continuing to consume high levels of animal-based foods increasingly impacts the climate crisis as well as our health,” report lead author Valentina Gallani, Health and Nutrition Manager at ProVeg, said.
“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 on offer 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,” Gallani said.
How the evaluation was done
A total of 422 plant-based meat alternatives and 251 plant-based milk alternatives were evaluated for their nutritional value and compared with their animal counterparts.
ProVeg evaluated the products by using a scoring system based on internationally recognised nutrition guidelines – the WHO Nutrient Profile Model (NPM)2, the Netherlands Nutrition Centre and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation.
Plant-based meat alternatives were found to have less saturated fat and significantly more fibre than their animal counterparts.
Plant-based milk alternatives contained less total fat and less saturated fat than cow’s milk. Soya milk performed particularly well in all countries. In all countries, the majority of plant-based milk alternatives analysed can be considered low in sugar.
Most of the plant-based milk alternatives are a source of calcium thanks to fortification. The most common level of calcium fortification is 120 mg per 100 ml, which is comparable to cow’s milk.
“The report really highlights how much potential plant-based alternatives have to bring more diversity to people’s plates and replace vast quantities of animal-based products currently dominating the supermarket shelves,” Anna-Lena Klapp, report co-author and Head of Research at ProVeg, said.
“Plant-based alternatives can build bridges between people’s current eating habits and a healthy, climate-friendly eating habit. Each stakeholder can play an important role in enabling the establishment of healthy and sustainable diets,” Klapp added.
Key recommendations from the report
- For producers: formulate products that contribute to healthy and sustainable diets, limit ingredients of concern such as salt and sugar, and fortify plant-based products with specific micronutrients.
- For retailers: ensure plant-based products are no more expensive than their animal-based equivalents and reshape the environment where food choices are made.
- For governments: provide national guidelines for plant-based alternatives that can help manufacturers develop healthy, sustainable products.
- For consumers: eat a more plant-rich diet. Plant-based alternatives can be enjoyed within a healthy, sustainable diet but recognise that these products have strengths and limitations. Choose products that are lower in added sugars, saturated fats, and salt.
- For science and research: investigate long-term health effects of plant-based alternatives, evaluate the role of fortification, and explore salt reduction techniques while maintaining good taste.
ENDS
Footnotes:
- Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US
- WHO Regional Office for Europe nutrient profile model. WHO, 2023, Available at: https://iris.who.int/bitstream/handle/10665/366328/WHO-EURO-2023-6894-46660-68492-eng.pd-f?sequence=1
Notes to Editors
For media inquiries, email Peter Rixon at [email protected]
For scientific data about the benefits of plant-based eating, see our Food System Data website.
About ProVeg International
Our vision is a world where everyone chooses delicious and healthy food that is good for all humans, animals, and our planet. ProVeg International is a food awareness organisation with the mission to replace 50% of animal products globally with plant-based and cultivated foods by 2040.
