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The study investigates the nutritional quality and affordability of plant-based meats compared to standard and reduced meat products in the UK.

‘Do plant-based meats offer a steppingstone towards healthier choices? A cross-sectional audit of the UK market’

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Cross-sectional audit evaluates plant-based meat nutritional quality in the UK market, suggesting potential health benefits.

The study investigates the nutritional quality and affordability of plant-based meats compared to standard and reduced meat products in the UK.
Conducted an online audit of dominant UK supermarkets
Evaluated a total of 209 plant-based meat and 2,143 standard and 100 reduced meat products
Used NOVA classification and Nutritional Profiling Model for analysis
Assessed on-pack claims, micronutrient content, and product affordability
Plant-based meats had lower energy density, total and saturated fat, and higher dietary fibre than standard meats.
Most plant-based meats contained significantly higher salt content compared to standard products.
Plant-based meats were generally more expensive than standard meat in four of eight categories.
Few products reported micronutrient information, with all classified as ultra-processed.
A greater proportion of plant-based meats were classified as 'healthier' than standard meat equivalents according to NPM.

Flint et al. (2026) studied this question.

View Full Paper

Ask AI

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View Full Paper

Ask AI

Bookmark

Authors

Cross-sectional audit evaluates plant-based meat nutritional quality in the UK market, suggesting potential health benefits.

The study investigates the nutritional quality and affordability of plant-based meats compared to standard and reduced meat products in the UK.
Conducted an online audit of dominant UK supermarkets
Evaluated a total of 209 plant-based meat and 2,143 standard and 100 reduced meat products
Used NOVA classification and Nutritional Profiling Model for analysis
Assessed on-pack claims, micronutrient content, and product affordability
Plant-based meats had lower energy density, total and saturated fat, and higher dietary fibre than standard meats.
Most plant-based meats contained significantly higher salt content compared to standard products.
Plant-based meats were generally more expensive than standard meat in four of eight categories.
Few products reported micronutrient information, with all classified as ultra-processed.
A greater proportion of plant-based meats were classified as 'healthier' than standard meat equivalents according to NPM.

Flint et al. (2026) studied this question.

View Full Paper

Ask AI

Bookmark