Over the past few years, the popularity of plant-based meat alternatives has soared, particularly among those seeking to eat more sustainably. Compared to animal-based products, the production of plant-based meat requires significantly fewer resources. Consequently, a growing number of people seeking to decrease their meat consumption are embracing plant-based burgers and sausages that offer comparable taste, cooking, and convenience to their meat counterparts.

To address common concerns surrounding plant-based meat products, we have considered the most recent and relevant scientific literature. Our report delves into questions such as whether plant-based meat is considered ultra-processed, its overall nutritional quality and adequacy as a source of micronutrients, its suitability for children, and the comparison with traditional meat products. Throughout the report, we shed light on these important topics.

Having gained insights from this research, PAN acknowledges the potential of plant-based meat products in addressing crucial challenges within our broken food system. It is worth noting that not all plant-based meat alternatives are equal, and we are committed to assisting our professional network in selecting the healthiest options available. Furthermore, we recognize the pivotal role of plant-based meat manufacturers in enhancing the nutritional profile of these products, aiming for a healthier future for all.

Most plant-based meat products classify as ultra-processed food. However, specific evidence on the long-term impacts of plant-based meat as ultra-processed food and disease risk is missing. In studies using the NOVA classification, plant-based meat is often grouped with notoriously unhealthy products such as chocolate snacks, fast foods and sugary drinks, which are high in calories, fat, sugar, and salt. It is therefore difficult to make solid conclusions about the healthiness of plant-based meat products based on the NOVA classification.

The position paper looks at the context of plant-based meat regarding:

• The role of whole-food, plant-based diets in preventing NCDs and addressing the climate crisis.

• Environmentally sustainable protein sources like legumes, nuts, and whole grains.

• The potential of plant-based meat products as a convenient transition to plant-based diets.

• The importance of choosing plant-based meat options low in unhealthy nutrients and fortified with essential micronutrients.

• The crucial role of plant-based meat manufacturers in providing healthy and sustainable food choices.

• Support for research and development in the alternative protein sector for improved sustainability and population health.

• The need for high-quality scientific evidence on the long-term health impacts of alternative proteins.

All the studies assessing plant-based meat nutrient content showed a wide variation of nutrient content within the same product category. For example, often on the same supermarket shelf, it is possible to find soya-based sausages with very low salt content and a similar product with very high salt content from another brand.

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