Proveg International study assesses plant-based meat and milk products against animal-based counterparts

A new report by ProVeg International, Building Bridges Between Habit and Health, examines the nutritional profiles of plant-based meat and milk alternatives, comparing them to traditional animal-based products. The study, spanning 11 countries and analyzing nearly 700 products, identifies both advantages and limitations of these alternatives while offering tailored recommendations for producers, governments, and consumers.

Plant-based meat alternatives were found to have a better overall nutritional profile compared to animal-based meats. The products contained less saturated fat and significantly more fiber, enough to qualify as a "source of fiber." However, salt content remains a concern. As the report notes, “The plant-based meat alternatives contained less saturated fat and significantly more fibre than their animal-based counterparts, sufficient to qualify them as a source of fibre.”

For plant-based milk alternatives, soya milk emerged as a standout performer. It often matched or surpassed cow’s milk nutritionally, thanks to its comparable protein content and naturally lower levels of saturated fat. Fortification with calcium and other micronutrients like vitamin B12 remains common in some regions but inconsistent in others. The report highlights this gap: “In countries where fortification is already widespread, between 40% and 90% of products are fortified. But, in countries where fortification is not commonly used, less than 20% of products are fortified.”

The report highlights significant regional disparities in product quality. The Netherlands performed best in most categories, driven by government guidelines that encourage the development of nutritionally balanced plant-based alternatives. “The Netherlands led the way, with products that are high in fibre, low in saturated fats, and fortified with key nutrients, including iron and vitamin B12,” the report states. In contrast, countries like Malaysia and South Africa lagged behind, reflecting limited fortification practices and higher salt content in products.

Salt levels in plant-based meats frequently exceed recommended thresholds, limiting their health benefits. Producers are urged to explore alternative flavoring methods, such as spices and potassium-based salts, to reduce sodium content without sacrificing taste. “Manufacturers should aim to stay below this limit when producing plant-based meat alternatives. Salt can be replaced with spices, herbs, and high-quality ingredients that are tasty in their own right,” the report advises.

For plant-based milks, protein content is an area for improvement, particularly in products based on oats or almonds. Fortification remains crucial but is inconsistently applied globally. The report emphasizes the importance of improving formulations: “Micronutrient fortification is a key element in the formulation of plant-based alternatives that aim to mimic certain animal-derived foods.”

Interviews with industry experts revealed that health and taste are key considerations in product development. While health concerns often drive consumers to try plant-based options, taste determines whether they stick with them. An anonymous industry respondent explained, “We know health is the reason consumers choose a plant-based category, however, taste is the reason to stay!”

Producers face challenges in balancing nutritional quality with desirable sensory properties. Precision fermentation and alternative protein sources, such as fungi, are seen as promising tools to enhance taste, texture, and nutritional content. However, regulatory frameworks, particularly around novel ingredients and fortification, remain barriers. One respondent highlighted, “Barriers to fortification can include regulatory restrictions, consumer acceptance of fortified foods, and the technical challenges of incorporating certain nutrients without affecting the product’s taste and texture.”

The report encourages consumers to prioritize fortified products and select options low in added sugars, saturated fats, and salt. It acknowledges the strengths and limitations of plant-based products: “Plant-based alternatives can be enjoyed as part of a healthy, sustainable diet but recognize that these products have strengths and limitations.”

While plant-based meat and milk alternatives offer considerable promise for health and sustainability, the report underscores the need for further optimization in their nutritional profiles. Producers, policymakers, and consumers each play a role in driving these improvements. As Valentina Gallani, Health & Nutrition Manager at ProVeg International, explains, “Our findings show that plant-based meat and milk alternatives can bridge the gap between habit and health. With targeted improvements and support from policymakers, these products can play a pivotal role in transitioning to more sustainable diets.”