GFI Europe and PAN International release evidence-based guide on plant-based meat and ultra-processed foods

A new guide published by the Good Food Institute Europe (GFI Europe) and the Physicians Association for Nutrition (PAN International) seeks to reframe the ongoing conversation around ultra-processed foods (UPFs), providing clarity on the role of plant-based meat in healthy and sustainable diets.

Titled Where Does Plant-Based Meat Fit in the Ultra-Processed Food Conversation?, the guide addresses widespread public confusion around food processing, aiming to support healthcare professionals, policymakers, researchers, and NGOs with scientifically grounded insights. It responds to growing concerns that plant-based meats are being unfairly grouped with nutrient-poor UPFs, despite their potential benefits as alternatives to conventional processed meat.

“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.”

The guide notes that while plant-based meat is classified as ultra-processed under the widely used Nova system, it differs in important ways from the types of UPFs most strongly linked to adverse health outcomes. These typically include energy-dense products that are high in sugar, saturated fat, and sodium, with minimal nutritional value. By contrast, plant-based meats are usually high in protein, often fortified with key micronutrients, and provide dietary fiber – unlike their conventional processed meat counterparts.

Randomised controlled trials cited in the guide show that swapping processed meat for plant-based alternatives can lead to improvements in cholesterol levels, overall diet quality, and moderate weight loss. These findings suggest that plant-based meat may serve as a practical intervention for people seeking to reduce their intake of animal products without sacrificing taste or convenience.

Research fellow Dr Johanneke Tummers emphasized the need for a more balanced view. “The debate around ultra-processed foods often overlooks important nuance,” she said. “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 highlights early evidence suggesting that some processing techniques used in plant-based meat production may enhance protein quality and bioavailability. In certain cases, they also enable targeted fortification, which could support populations with specific dietary needs.

Amy Williams, Nutrition Lead at GFI Europe and lead author of the guide, said public misunderstandings about processing could hinder progress toward more sustainable and health-conscious eating habits.

“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 said. “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.”

The guide calls for national public health authorities to offer clearer, evidence-based food guidance that reflects current nutritional science. It points to the Netherlands as a successful example, where plant-based meat products that meet key nutritional criteria have been included in official dietary recommendations.

As consumer interest in reducing meat intake grows – driven by concerns over health, climate, and animal welfare – plant-based meats have emerged as a popular option. However, the broader narrative around UPFs risks conflating all highly processed products as unhealthy, without distinguishing between their composition or intended purpose.

By compiling the latest evidence in one accessible document, GFI Europe and PAN International aim to encourage a more informed conversation and provide practical tools for those shaping dietary guidance and food environments.