Recent studies have highlighted the health benefits of plant-based meat alternatives, a growing sector within the food market in the UK and Ireland. According to the Good Food Institute (GFI) Europe, the rise of plant-based meats presents an innovative solution to certain dietary challenges afflicting the continent. With poor diets contributing to nearly a million deaths per year in Europe and driving significant issues such as cardiovascular disease, the role of plant-based alternatives is becoming increasingly relevant.

The GFI Europe points out that a major driver of nutrition-related illnesses is the overconsumption of red and processed meats, leading to calls for increased intake of whole plant foods. The health analysis reveals that while many plant-based meats are processed, they offer nutritionally beneficial attributes compared to traditional animal proteins. Amy Williams, nutrition lead at GFI Europe, emphasised, “We urgently need more tasty, affordable options to help reduce the current overconsumption of processed meat – which is doing a lot of harm to our health and the planet.”

In terms of nutritional comparison, GFI Europe's review covered meat alternatives across various formats and countries in Europe, finding that plant-based products typically contain fewer calories and significantly higher fibre contents than their animal-based counterparts. High fibre intake is increasingly linked to a healthier gut and decreased risk of inflammation and cardiovascular conditions, particularly as the discourse around gut health continues to grow.

Although conventional meats generally have a higher overall protein content, many vegan products boast a comparable percentage of protein calories, with certain vegan sausage and strip formats exceeding their animal-based peers. While concerns about nutritional completeness exist—particularly for products not using soy or quinoa—the analysis suggests a promising foundation for plant-based meat to thrive nutritionally.

A key challenge faced by manufacturers is the association of plant-based meats with ultra-processed foods (UPFs). While the majority of these alternatives fall into the ultra-processed category, it is crucial to note that this does not inherently indicate poor healthfulness. “The level of processing doesn’t dictate how healthy a food is,” the report states, illustrating that traditional processed meats often meet multiple criteria for UPFs but remain widely consumed.

Despite the potential health benefits, GFI Europe reported a decline in sales volume of plant-based meats in Europe by 3.2% from 2022 to 2023. This decline can be attributed to increased scrutiny regarding ultra-processed options and a growing desire among consumers for cleaner labels and less processed items. To counteract this trend, GFI Europe advocates for further investments into research and development aimed at optimising the health benefits of plant-based products while encouraging manufacturers to effectively communicate the advantages of their offerings.

One recommended strategy includes fortifying these products with essential micronutrients that are often lacking in traditional diets, such as vitamin B12, iron, calcium, and omega-3 fatty acids. However, these enhancements can introduce complications, including cost implications and challenges related to organic certification. The report also calls for diversifying ingredient crops and developing new breeding practices to enhance the functionality of ingredients used in plant-based meat, facilitating local production and reducing processing steps.

Overall, as this segment of the food market evolves, both the food industry and consumers stand at a crossroads of dietary habits. While the appetite for traditional meat products remains robust, the introduction of improved plant-based alternatives is showcasing how innovation within the industry may pave the way for healthier eating choices across the UK and Ireland.