LONDON, Aug. 28, 2024 — Plant-based meat alternatives are not only more environmentally friendly but also generally healthier compared to their animal-based counterparts, according to a recent study by the Food Foundation.
The research highlights that producing plant-based substitutes generates significantly fewer greenhouse gas emissions and requires much less water than traditional meat production. Nutritionally, these alternatives tend to have fewer calories, lower saturated fat, and higher fiber content than conventional meat products.
The study conducted a comprehensive comparison between 68 plant-based products and 36 meat products, including a variety of items such as bacon, chicken nuggets, and meatballs. The findings suggest that while plant-based alternatives generally perform well in terms of nutrition and environmental impact, certain types of these products have drawbacks.
Specifically, some newer processed “alternative protein” products contain higher levels of salt than their traditional meat counterparts. The study also found that only one-third of these alternatives are fortified with essential nutrients like iron and vitamin B12, which are naturally present in meat.
Rebecca Tobi, the Food Foundation’s senior business and investor engagement manager, pointed out that certain brands, like Richmond’s meat-free sausages, contain alarmingly high salt levels. However, she noted that manufacturers have the potential to reformulate these products to enhance their nutritional profiles.
Despite the slightly lower protein content found in plant-based meat alternatives, the researchers determined that this is not a significant concern. The average UK diet already provides more than enough protein to sustain health, according to Tobi, a co-author of the study.
The research arrives at a time when the market for plant-based foods continues to grow, fueled by the increasing popularity of vegetarian and vegan diets. This trend persists even as some plant-based brands have struggled, and sales have dipped recently. Analysts, including Bloomberg, project significant global market growth for plant-based products through 2030. Additionally, a 2023 analysis by the Green Alliance predicted that the sector could be worth £6.8 billion annually and create 25,000 jobs in the UK alone by 2035.
The Food Foundation’s analysis covered a range of products, from traditional alternative proteins like tofu, seitan, and tempeh, to processed “new generation” products from brands like Quorn and Linda McCartney Foods, as well as less-processed options such as beans and grains.
While consumers are often willing to pay a premium for plant-based alternatives, these products can be considerably more expensive than meat. The study found that “new generation” plant-based foods are on average 73% more expensive per 100 grams than meat, while traditional alternatives are 38% pricier.
Beans and grains emerged as the standout category, being the healthiest, most eco-friendly, and most cost-effective of all the products analyzed. They are a natural source of protein, offering the best health and environmental benefits with lower levels of saturated fat, calories, and salt, along with the highest fiber content. Moreover, they are the most affordable option, making them a highly recommended choice for consumers.
As the market for plant-based foods continues to evolve, this study underscores the need for manufacturers to balance health, affordability, and environmental sustainability in their products.
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