New Guide Unpacks the Evidence on Ultra-Processed Foods & Plant-Based Meat
GFI Europe and PAN International launch evidence-based resource for health professionals, policymakers, and sustainability leaders.
The Good Food Institute Europe (GFI Europe) and the Physicians Association for Nutrition (PAN International) have released a new guide tackling widespread misconceptions about ultra-processed foods (UPFs) and clarifying the role of plant-based meat in healthier, more sustainable diets.
Traditional processed meat (salami) on a slate board—highlighting what plant-based meat is designed to replace.
The guide—Where Does Plant-Based Meat Fit in the Ultra-Processed Food Conversation?—has been developed as a practical and evidence-based resource for healthcare professionals, policymakers, researchers, NGOs, and patient organisations engaged in protein diversification and public health.
While plant-based meat is often categorised as a UPF under the widely used Nova classification system, it differs significantly from the energy-dense, nutrient-poor UPFs most commonly linked with poor health outcomes. Drawing on current research, including systematic reviews of randomised controlled trials, the guide highlights how plant-based meat can serve as a health-promoting alternative to processed conventional meat—one of the UPF subcategories most strongly associated with increased disease risk.
“The conversation around ultra-processed foods has become increasingly polarised,” said Dr Roberta Alessandrini, Director of PAN’s Dietary Guidelines Initiative and co-author of the guide. “But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based on science, not sensationalism.”
Key findings noted:
• Nuance is needed to distinguish between processing that diminishes nutritional quality and techniques that can enhance it. Early research suggests that some processing methods may improve protein quality and bioavailability, and enable beneficial fortification—offering particular value for populations with specific dietary needs.
• While variation between products in the category exists, plant-based meat typically offers less saturated fat and similar protein levels to processed meat, as well as being a source of fibre.
• Randomised controlled trials show that replacing processed meat with plant-based alternatives can lead to improved cholesterol profiles, better diet quality, and modest weight loss—and may offer a practical intervention for individuals who find it difficult to maintain dietary changes.
• Public confusion around UPFs may be limiting uptake of plant-based options, despite their potential health and sustainability benefits.
“The debate around ultra-processed foods often overlooks important nuance,” said research fellow Dr Johanneke Tummers. “Plant-based meat offers a promising way to help people reduce their intake of processed meat—without compromising on taste, convenience, or nutrition.”
The guide also calls on national public health bodies to develop clearer food-based dietary guidelines that help individuals identify healthier options suited to their needs—highlighting successful examples like the Netherlands, where plant-based meats meeting key nutrient thresholds are already included in official dietary recommendations.
Amy Williams, Nutrition Lead at GFI Europe and lead author of the guide, added:
“Everyone is different, meaning a variety of options catering to different lifestyles and preferences are likely needed to help drive the much-needed shift towards healthier, more sustainable diets. Plant-based meat is one such option, with particular potential as a convenient swap to help reduce current over-consumption of processed conventional meat. More nuance is needed in the current UPF discourse to avoid unfairly demonising plant-based meat, which could make healthier choices easier.”
Access the full UPF Guide along with summaries, a healthcare-specific resource, and translated versions in the UPF Resource Folder here.