Plant-Based Meat Is “Healthier and More Sustainable”

The authors of a recent study claim that plant-based diet alternatives to animal products are better for both humans and the environment than the animal products they are designed to replace.

These foods are "specifically formulated to replicate the taste, texture, and overall eating experience of animal products," according to a recent paper published in Future Foods, making them a much more effective way to decrease demand for meat and dairy than simply encouraging people to eat vegetarian whole foods.

Plant-based meat and dairy substitutes "provide a healthier and more environmentally sustainable solution which takes into account customer preferences and behavior," claims the study, which was carried out by psychologists at the University of Bath.

The impact of plant-based foods on consumer attitudes, the environment, and human health was examined in 43 studies. According to one survey, nearly 90% of consumers who claimed to eat plant-based meat and dairy were actually meat eaters or flexitarians. In another, it was found that the best possibility of replacing processed meat was with plant-based foods that were comparable to it in terms of flavor, texture, and price.

The study also found that these plant-based products generated less greenhouse gas emissions than the animal products they were replacing. One study found that if pea protein were to replace 5% of the beef consumed in Germany, CO2 emissions might be reduced by up to eight million tons yearly. According to another study, plant-based burgers had up to 98% fewer greenhouse gas emissions than cattle burgers.

According to the authors of the paper, compared to animal products, plants often require less agricultural area, less water, and less pollution.

According to research on the nutritional profiles of plant-based foods versus animal products, plant-based foods tend to have better nutritional profiles. For example, according to the UK's Nutrient Profiling Model, 14% of plant-based alternatives are classified as "less healthy" compared to 40% of conventional meat products.

Others discovered that plant-based meat and dairy could benefit those with particular medical conditions by promoting muscle growth and weight loss. In order to increase the amount of amino acids, vitamins B and E, and antioxidants in plant-based diets, food producers may be able to add substances such edible fungus, microalgae, or spirulina. Future advancements in processing and ingredient technology are probably going to result in even better nutrition.

"We're witnessing how plant-based goods are able to move demand away from animal products by appealing to three crucial characteristics customers want: taste, price, and convenience," said report author Dr. Chris Bryant of the University of Bath. This analysis presents strong evidence that plant-based alternatives to animal products not only have a wide range of health advantages but are also significantly more sustainable than animal products in terms of greenhouse gas emissions, water use, and land use.

"Despite the remarkable strides that makers of plant-based foods have achieved recently, there is still a great deal of room for improvement in terms of taste, texture, and cooking technique," he writes. Additionally, there is a ton of room for innovation in terms of ingredients and procedures to enhance foods' nutritional qualities, such as by increasing vitamin content.

The authors emphasize that while these products have health advantages over meat, individual factors such as total calorie intake and degree of activity will also have an impact on health.

In order to bring about these improvements, according to Dr. Bryant, additional research will now be required to enable producers to create goods that taste better, are healthier, and give consumers sustainable options that are more likely to decrease demand for meat.

By UNIVERSITY OF BATH