GLOBAL – ProVeg International’s latest research has revealed that plant-based meat and milk alternatives offer healthier and more sustainable options compared to traditional animal products.
The nonprofit warns, however, that inconsistent fortification and high levels of salt and sugar in some products remain significant challenges.
The study assessed 422 plant-based meat and 251 plant-based milk products across 11 countries and found that plant-based alternatives generally outperformed their animal-based counterparts in environmental impact.
These products require less land and water while generating fewer greenhouse gas emissions.
Nutritionally, plant-based meat substitutes contain less saturated fat and more fiber than traditional meats, though the report highlights concerns about high salt content.
“Plant-based meat alternatives had a more beneficial nutritional profile than animal meats, but this could be further improved by reducing their salt content,” the report stated.
It also noted that soy milk led the plant-based milk category, with many products fortified to calcium levels comparable to cow’s milk.
Plant-based bacon demonstrated better nutritional outcomes than animal-based counterparts across all surveyed countries.
The report emphasized the importance of fortification to address consumer concerns about micronutrient deficiencies, particularly in vitamin B12, iodine, iron, zinc, and calcium.
In countries where fortification is common, fortified plant-based meat products account for 40% to 90% of the market, while this figure drops to 20% in countries with less fortification.
Researchers highlighted the Netherlands as a leader, with products high in fiber, low in saturated fats, and fortified with essential nutrients like iron and vitamin B12.
Environmental benefits of plant-based diets are also underscored. High- and middle-income countries consume significant amounts of animal products, contributing to environmental degradation.
Experts argued that substituting half of global animal product consumption with plant-based alternatives could reduce land use by 31% and cut emissions by half.
An analysis of 38,700 companies globally found that plant milk products have a lower environmental impact in terms of greenhouse gas emissions, land use, and water use compared to cow’s milk.
Despite consumer concerns about highly processed foods, the report notes that processing alone does not determine nutritional value.
Instead, harmful products are those high in saturated fats, salt, and sugar, contributing to rising chronic disease rates.
The findings suggested that manufacturers should prioritize health and sustainability by reducing salt and sugar levels while fortifying products with essential nutrients.
ProVeg also recommended that retailers price plant-based products similarly to animal-based equivalents and that governments support manufacturing initiatives.
Researchers call for long-term studies on the health effects of plant-based diets to further guide development and consumer trust.
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