A new guide published by the Good Food Institute (GFI) and the Physicians Association for Nutrition (PAN International) aims to tackle misconceptions about ultra-processed foods (UPFs) and clarify the role of plant-based meat in healthy, sustainable diets.
The guide is named ‘Where does plant-based meat fit in the ultra-processed food conversation?’. It aims to provide a practical and evidence-based resource for healthcare professionals, policymakers, researchers, NGOs and patient organisations in protein diversification and public health.
Plant-based meat is often categorised as a UPF under the widely used Nova classification system. However, GFI and PAN International noted that it differs significantly from the energy-dense, nutrient-poor UPFs commonly linked with poor health outcomes. They emphasised that public confusion around UPFs could be limiting uptake of plant-based options, despite their potential health and sustainability benefits.
The guide draws on current research, including systematic reviews of randomised controlled trials, to highlight how plant-based meat alternatives can serve as a health-promoting substitute for processed conventional meat – one of the UPF sub-categories most strongly associated with increased disease risk.
Research suggests that nuance is needed to distinguish between processing that diminishes nutritional quality and techniques that can enhance it, with early studies suggesting some processing methods may improve protein quality and bioavailability. Additionally, processing enables beneficial fortification, offering particular value for populations with specific dietary needs.
Furthermore, GFI and PAN highlighted that meat alternatives typically offer less saturated fat and similar protein levels to processed meat, as well as providing a source of fibre. Randomised controlled trials showed that replacing processed meat with plant-based alternatives can lead to improved cholesterol profiles, better diet quality and modest weight loss.
Roberta Alessandrini, director of PAN’s Dietary Guidelines Initiative and co-author of the guide, said: “The conversation around ultra-processed foods has become increasingly polarised. 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.”
The guide calls on public health bodies to develop clearer food-based dietary guidelines that can help individuals identify healthier options that meet their needs. It highlights the Netherlands, where plant-based meats meeting key nutrient thresholds are already recommended in official dietary recommendations, as a successful example.
Amy Williams, nutrition lead at GFI Europe and lead author of the guide, commented: “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”.
She added: “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.”
