A new analysis conducted by ProVeg International has found that the nutritional profile of plant-based meat alternatives is ‘better overall’ than that of their animal-based equivalents, and the nutritional properties of plant-based milk alternatives are similar to cow’s milk.

The analysis was carried out in 11 countries across four continents. The findings have been complied in a report, published this week, which includes recommendations for producers, retailers, governments, researchers and consumers on how to further improve the quality and uptake of plant-based meat and milk.

A total of 422 plant-based meat alternatives and 251 plant-based milk alternatives were evaluated for their nutritional value and compared with their animal counterparts.

ProVeg used a scoring system based on the World Health Organization Nutrient Profile Model (NPM), the Netherlands Nutrition Centre and the European Food Safety Authority’s (EFSA’s) nutrition claim legislation to evaluate the products. This took into account nutrients including protein, fibre, fats, salt, sugars, calcium and essential vitamins including B12, D and B2.

Meat alternatives

Plant-based meat alternatives were found to have less saturated fat and significantly more fibre than their animal-derived counterparts.

Measured by country, the average score for plant-based meat alternatives was either similar or higher than the average score for animal-based meat. The Netherlands had the highest average score, with 6.67 points out of 8, indicating that the alternatives available on the Dutch market have high nutritional value.

Of the 82 Dutch meat alternative products analysed, 22 received the maximum score of 8, while animal-based products never exceeded a score of 6.

Other countries to perform well were Belgium, Spain, the US and the UK, with scores ranging from 5.33 to 6. However, in some countries including Poland, Germany and Czechia, the score was similar to animal-derived meat, primarily due to lack of fortification, excessive salt content and insufficient protein or fibre. Malaysia received an average score of just 4.12 due to these factors.

Plant-based burgers and chicken breast/strip-style products scored similarly to animal-based counterparts in most countries. Plant-based bacon, chicken nuggets and sausages scored particularly well in comparison to traditional meat variants – however, plant-based bacon products were only available in European countries and the US, and not in Malaysia or South Africa, as these countries consume less pork.

Only the plant-based schnitzel category was found to perform worse than animal-based counterparts in almost all countries where it was available. The only country that showed a higher score for schnitzel was the Netherlands due to good levels of protein and fibre, as well as fortification with essential micronutrients.

Milk alternatives

Meanwhile, the milk alternatives contained less total fat and less saturated fat than cow’s milk. Soya milk performed particularly well in all countries. The majority of plant-based milk alternatives analysed were also low in sugar.

Most milk alternatives were found to provide a source of calcium thanks to fortification. The most common level was 120mg per 100ml, comparable to cow’s milk.

The average score of all 251 plant-based milk alternatives analysed was slightly lower than that of cow’s milk from the US, and slightly higher than that of cow’s milk from the UK. This is due to differences in fortification; in the US, cow’s milk is typically fortified with vitamin D, while this is less common in the UK and most other countries. The average score of both cow’s milk and the alternatives varied significantly by country.

The countries offering the best-performing milk alternatives were the Netherlands, Italy, Belgium, the UK and Czechia, with a score of between 7 and 7.7 out of 9. Spain, Germany, the US and Poland obtained scores ranging from 6.1 to 6.5. South Africa and Malaysia’s scores were 4.8 and 5 respectively, indicating need for improvement in formulations, particularly regarding sugar content and fortification.

Cow’s milk contains 3.5g of protein per 100ml, significantly more than most plant-based milks, which contained between 1-2g per 100ml on average. However, soya contains 3g per 100ml on average and has a high protein quality comparable to that of animal-based proteins.

When fortified with vitamins, calcium and low in sugar, soya milk scored higher than cow’s milk thanks to its natural protein content and low levels of saturated fats. On average, soya-based alternatives in Germany, the Netherlands and Czechia achieved a score of 9, the highest possible. Cow’s milk had an average score of 6.5, mainly due to its high levels of saturated fats and lactose (milk sugar).

Key recommendations

The report makes several recommendations. For producers, it advises that ingredients of concern, such as salt and sugar, are limited. Products should also be fortified with specific micronutrients. It also recommends that consumers choose these healthier products where possible, taking into account added sugars, saturated fats and salt.

The report acknowledges that when it comes to protein quality, individual plant proteins are usually low in one or more essential amino acids, while animal-based proteins typically are not. However, combining protein sources – such as soy and wheat – means biological value is significantly increased, as their respective amino acids complement each other.

Retailers should ensure plant-based products are no more expensive than their animal-based equivalent, the report highlights, to ‘reshape’ the environment where food choices are made.

Finally, it calls for governments to provide national guidelines for plant-based alternatives that can help manufacturers develop healthy, sustainable foods.

Anna-Lena Klapp, report co-author and head of research at ProVeg, said: “The report really highlights how much potential plant-based alternatives have to bring more diversity to people's plates and replace vast quantities of animal-based products currently dominating the supermarket shelves.”

She added: “Plant-based alternatives can build bridges between people’s current eating habits and a healthy, climate-friendly eating habit. Each stakeholder can play an important role in enabling the establishment of healthy and sustainable diets.”

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