According to the authors of a new study, plant-based nutritional substitutes for animal products are healthier for both the environment and people than the animal products they are meant to replace.
According to a recent paper published in Future Foods, these foods are a much more effective way of reducing demand for meat and dairy than simply advising people to prepare vegetarian whole foods because they are “specifically formulated to replicate the taste, texture, and overall eating experience of animal products.”
According to the research, which was carried out by psychologists at the University of Bath, plant-based meat and dairy substitutes provide a healthier and more environmentally friendly answer that takes into account customer preferences and behavior.
43 studies on the effects of plant-based diets on human health, the environment, and consumer attitudes were reviewed. In one study, it was discovered that almost 90% of consumers who claimed to consume plant-based meat and dairy were actually meat eaters or flexitarians.
In another, it was discovered that plant-based foods that were comparable to processed meat in terms of taste, texture, and cost stood the best chance of replacing it. The study also discovered that compared to the animal products they were replacing, these plant-based goods produced less greenhouse gas emissions.
According to one study, pea protein might reduce CO2 emissions by up to eight million tonnes annually if it were to replace 5% of the beef consumed in Germany. Another study discovered that plant-based burgers had up to 98% fewer greenhouse gas emissions than cow burgers.
According to the authors of the paper, compared to animal products, plants often require a lot less agricultural area, water, and pollution.
This review demonstrates overwhelming evidence that as well as being far more sustainable compared to animal products in terms of greenhouse gas emissions, water use, and land use, plant-based animal product alternatives also have a wide range of health benefits.
Dr. Chris Bryant
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 as edible fungus, microalgae, or spirulina. Future advancements in processing and ingredient technology are probably going to result in even better nutrition.
Report author, Dr. Chris Bryant from the University of Bath, said: “Increasingly we’re seeing how plant-based products are able to shift demand away from animal products by appealing to three essential elements consumers want: taste, price, and convenience.”
“This review demonstrates overwhelming evidence that as well as being far more sustainable compared to animal products in terms of greenhouse gas emissions, water use, and land use, plant-based animal product alternatives also have a wide range of health benefits.”
“Despite the incredible advances that plant-based producers have made over recent years, there is still huge potential to improve their taste, texture, and how they cook. There’s also enormous potential to innovate with ingredients and processes to improve their nutritional properties for example by boosting 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.
Dr. Bryant suggests that, “more research will now be needed to make these improvements a reality, ensuring manufacturers can make products that taste better, are healthier and provide consumers with sustainable options that are more likely to reduce demand for meat.”
