A comprehensive study spanning 11 countries has definitively shown that plant-based meat and dairy alternatives are nutritionally on par with or better than traditional meat and dairy.

Conducted by ProVeg International, the research involved a nutritional evaluation of plant-based products found in supermarkets across 11 countries: Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, Spain, the UK, and the US.

The study utilized a scoring system based on internationally recognized nutrition guidelines, including the WHO Nutrient Profile Model (NPM), the Netherlands Nutrition Centre, and the European Food Safety Authority’s (EFSA) nutrition claim legislation.

The study rigorously assessed the nutritional value of 422 plant-based meat products and 251 milk alternatives, comparing them to traditional animal-based foods.

The plant-based meats showcased reduced saturated fat levels and higher fiber content, which could lead to healthier dietary choices. Similarly, plant-based milks, particularly soy milk, performed well nutritionally, often containing lower fat content and being predominantly low in sugar across different countries. These milks are often fortified with calcium, ensuring they meet or exceed the nutritional values found in traditional cow’s milk.

Additionally, another study highlighted that switching to soy milk from cow’s milk may reduce blood pressure, cholesterol, and inflammation levels, benefits that remain even if the soy milk contains added sweeteners.

Despite criticisms about sugar content in plant-based milk, the ProVeg study found that these alternatives generally contain lower sugar levels (2%) compared to cow’s milk (4.8%). Most non-dairy milks stayed below the 2.5g of sugar per 100ml threshold, except in the UK.

Additionally, over 90% of these products had salt levels below the recommended limit across all surveyed countries. The countries offering the best-performing plant-based milk alternatives are the Netherlands, Italy, Belgium, the UK, and Czechia.

The report evaluated the nutritional quality of various plant-based meats, finding an average score of 5.32 compared to 4.50 for animal meats, with 8.0 being the highest possible score. The scores varied by country, with the Netherlands achieving the highest average of 6.67, and several products reaching the maximum score. However, Malaysia’s average was lower at 4.12, affected by factors like a lack of vitamin B12 fortification and high salt content.

Vegan burgers and chicken breasts had nutritional scores comparable to their meat counterparts, while vegan versions of bacon, chicken nuggets, and sausages generally scored higher. Only plant-based schnitzels consistently scored lower. Additionally, the protein content in plant-based meats ranged between 11.2 and 19.6 grams per 100 grams, similar to the 15–19.5 grams found in traditional meats, with over 60% of vegan products in each country classified as significant protein sources.

In most countries, except the US, over 60% of plant-based meats contain at least 3g of fiber per 100g, meeting the standard for a fiber source. In contrast, only 29% of US alternatives reach this fiber content, although their average of about 2.5g is still significantly higher than that of conventional meats, which contain less than 0.5g. Meanwhile, Malaysia stands out because its plant-based meats often use coconut oil, raising their average saturated fat content above the recommended 2.5g.

The study also notes that while iron and vitamin B12 fortification is common in some markets, it remains inconsistent globally due to regulatory, consumer, and technical hurdles. Additionally, while the sugar levels in 98% of the vegan meats studied were acceptably low, the salt content frequently exceeded the recommended 1.1g per 100g, suggesting the potential for alternative seasoning methods like spices or potassium salt to enhance flavor without increasing sodium.

The report recommends several actions based on its findings. Producers should reduce salt and sugar in plant-based foods and enhance them with micronutrients. It suggests retailers price these products competitively with animal-derived options while urging governments to establish guidelines to foster the development of healthy, sustainable alternatives. For consumers, it advocates for a diet richer in plant-based foods, encouraging choices with lower added sugars, fats, and salt. Additionally, it calls for more research into the long-term health impacts of these alternatives and the effectiveness of fortification and salt-reduction strategies.

There is now a significant body of research supporting the health benefits of plant-based alternatives. For instance, a report from earlier this year highlighted that although less processed plant proteins like legumes and tofu remain the top health choices, modern meat substitutes typically offer fewer calories, lower levels of saturated fat, and greater fiber content than traditional meats.