Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

Abstract

Numerous examples of next‐generation plant‐based foods, such as meat, seafood, egg, and dairy analogs, are commercially available. These products are usually designed to have physicochemical properties, sensory attributes, and functional behaviors that match those of the animal‐sourced products they are designed to replace. However, there has been concern about the potential negative impacts of these foods on human nutrition and health. In particular, many of these products have been criticized for being ultraprocessed foods that contain numerous ingredients and are manufactured using harsh processing operations. In this article, the concept of ultraprocessed foods is introduced and its relevance to describe the properties of next‐generation plant‐based foods is discussed. Most commercial plant‐based meat, seafood, egg, and dairy analogs currently available do fall into this category, and so can be classified as ultraprocessed plant‐based (UPB) foods. The nutrient content, digestibility, bioavailability, and gut microbiome effects of UPB foods are compared to those of animal‐based foods, and the potential consequences of any differences on human health are discussed. Some commercial UPB foods would not be considered healthy based on their nutrient profiles, especially those plant‐based cheeses that contain low levels of protein and high levels of fat, starch, and salt. However, it is argued that UPB foods can be designed to have good nutritional profiles and beneficial health effects. Finally, areas where further research are still needed to create a more healthy and sustainable food supply are discussed.

Chickpea seed endophyte Enterobacter sp. mediated yield and nutritional enrichment of chickpea for improving human and livestock health

“…have been found to promote plant growth, and they have been studied for their potential as biofertilisers ( 34 , 51 ). Enterobacter strains with PGP properties are thought to work through a variety of mechanisms ( 34 , 52 ). The most important mechanism is the synthesis of PGP- hormones such as indole-3 acetic acid (IAA), which can stimulate root growth and enhance nutrient uptake by the plant ( 16 ).…”

Designing healthier and more sustainable ultraprocessed foods

“…Moreover, their original cellular structures are disrupted, which makes them easier to chew and digest, which could promote overeating and endocrine dysregulation. Plant‐based meat, seafood, dairy, and egg analogs have also been classified as UPFs because they contain a large number of ingredients and are highly processed (McClements, 2023b). It should be noted that these plant‐based products are reported to be much more sustainable and environmentally friendly than the animal‐based products they are designed to replace.…”

“…Moreover, they do not require the raising and slaughter of billions of livestock animals every year and therefore have ethical advantages. Consequently, it would be advantageous to consume these kinds of plant‐based UPF, provided they can be designed to be healthy and nutritious (McClements, 2023b).…”

“…The total protein concentration may be too low, the essential amino acid content may not be balanced, or the bioavailability of the protein may be low (Friedman, 1996). As an example, plant-based cheese and seafood products, which can be considered to be UPFs, often contain much lower protein contents than the animal-based equivalents (McClements, 2023b). These UPFs could be fortified with highly digestible proteins with balanced essential amino acid profiles.…”

“…Reconstituted meat and meat analog products, such as real or plant‐based sausages, burgers, and nuggets, often contain high levels of fats, salts, sugars, starches, and various other additives to improve their sensory attributes, physicochemical properties, or shelf life (Kyriakopoulou et al., 2021; Sbardelotto et al., 2022). Moreover, they are highly comminuted, which disrupts much of the original cellular structure in the animal or plant tissues, thereby increasing the rate of protein, lipid, and starch digestion (McClements, 2023b). The healthiness of these products may be improved using various approaches.…”