Now that barbecue season is in full swing, many people are turning to vegetarian burgers to eat more sustainably and do something for their health.
But how much do we really know about the flood of plant-based meat alternatives that have appeared on supermarket shelves? And are some alternative proteins better for people and planet than others?
A new report from the Food Foundation, released on Wednesday (28 August 2024), reveals the truth behind the marketing claims through an in-depth analysis of 71 different plant-based protein alternatives, examining their nutritional, environmental and price characteristics and comparing them both with meat and with each other.
The products selected included new generation processed plant-based meat alternatives (including Beyond Meat, THIS, Quorn, Linda MacCartney, Vivera branded products and plant-based burgers under the retailer’s own brands), processed traditional plant-based meat alternatives (tofu, tempeh, seitan traditionally eaten in areas such as South East Asia) and less processed plant-based meat alternatives (beans and grains that provide a natural source of protein, including some ready-to-eat and canned bean and grain products).
What did the study reveal?
All categories of plant-based meat alternatives have significantly lower greenhouse gas emissions (GHGEs) and water consumption compared to meat.
All categories of plant-based meat alternatives contain, on average, fewer calories, less saturated fat and higher fiber content than meat products.
There is a wide range of plant-based meat alternatives with different nutritional and health profiles. The number of new generation alternatives (like Beyond Meat nuggets) far exceeds that of more traditional options (like tofu).
The proportion of ultra-processed foods (UPF) within each category of plant-based meat alternatives varies considerably. All new generation products are considered UPF, but there are also a number of traditional, less processed plant-based alternatives for consumers who want to reduce the amount of ultra-processed foods in their diet.
Less processed alternative proteins (beans and grains, which are a natural source of protein) offer the best value for health and the environment, as they contain less saturated fat, calories and salt and have the highest fibre content of any product. They are also the cheapest category.
Processed plant-based meat alternatives contain only slightly less protein than meat, although there are concerns among the population about adequate protein intake through a plant-based diet.
New generation processed plant-based meat alternatives contain 18% more salt than meat, the highest salt content of all three categories of plant-based alternatives, and three times as much salt as processed (traditional) plant-based meat alternatives such as tofu.
Consumers pay a premium for more processed plant-based alternatives such as tofu, Future Farm and THIS Brand compared to meat, despite these having environmental benefits. The processed alternatives (new generation) category is 73% more expensive per 100g than the meat category, while the processed (traditional) category is 38% more expensive.
More and more people are changing their diets to do their part to combat climate change and live healthier lives. With livestock farming accounting for 15% of total global greenhouse gas emissions and the UK eating a third more meat than the global average, reducing meat consumption is a crucial part of this.
This new report clearly shows that all categories of plant-based meat alternatives have significantly lower greenhouse gas emissions and a smaller water footprint compared to meat, so it is important that the trend towards more plant-based diets continues.
However, the report also shows that the dietary impact of switching to alternative protein sources varies and depends on the type of alternative protein source you choose.
Many of the newer processed meat substitutes are likely to contain higher salt levels than other alternative protein sources, and only a third are fortified with iron and vitamin B12 (found in meat).
There is therefore an opportunity to enrich processed plant-based meat alternatives with the key vitamins and minerals we need for a healthy diet in which meat makes up a large part of the diet. There is also the possibility that brands will change their recipes to reduce salt content.
More traditional forms of processed plant-based meat alternatives, such as tofu, tempeh and seitan, were found to be less highly processed and have significantly lower salt and saturated fat than newer plant-based alternatives.
Although this category represents, on average, a healthier alternative to processed (new generation) plant-based alternatives, our analysis found that consumers have a significantly smaller number of products and brands available to purchase in this category.
While more processed plant-based meat alternatives can be a useful step in encouraging people to change their diets and have significant environmental benefits, less processed alternatives, such as beans, offer the most health and environmental benefits and are also affordable.
Rebecca Tobi, Senior Business and Investor Engagement Manager, said: “Despite growing public concern about the health risks posed by many plant-based meat alternatives, we have found a wide variety of options for consumers who want to eat less meat.”
“Plant-based alternatives that mimic the taste of meat can play a really useful role in helping people adopt a more plant-rich diet and they bring significant environmental benefits. However, alternative protein sources to meat, such as beans, compare well with meat and other plant-based meat alternatives,” said Rebecca Tobi.
“They are also by far the cheapest alternative to meat. There is a huge opportunity in the UK to get people eating more beans as they provide an affordable, healthy and sustainable alternative source of protein. They are a win-win-win for the environment, health and justice,” said Tobi.
