Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Jun 19

PMID 38890980

Authors

Marta Maganinho

Carla Almeida

Patricia Padrao

Affiliations

Soon will be listed here.

Abstract

The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products ( = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.

Citing Articles

Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion.

Bieck K, Ebert F, Grune T, Raupbach J Curr Res Food Sci. 2025; 10:100994.

PMID: 39995471 PMC: 11849117. DOI: 10.1016/j.crfs.2025.100994.

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