As Veganuary approaches, a wave of new research highlights the growing potential of plant-based foods to transform health and sustainability. For convenience retailers, this represents an opportunity to align with a significant consumer movement and expand their plant-based offerings.
Recent studies underline the health benefits of plant-based diets. A systematic review and meta-analysis of randomised controlled trials by researchers in Spain, published last month, found that replacing conventional with plant-based meat between one and eight weeks reduced LDL – or ‘bad’ cholesterol – and helped with weight management.
Similarly, a systematic review by London School of Hygiene and Tropical Medicine (LSHTM) researchers found plant-based meat scored highly in areas such as weight loss, gut health and a reduced risk of cardiovascular disease, although there was variation between products in nutritional value.
“Although whole foods are still considered the ‘gold standard’ for healthy and environmentally friendly diets, environmental and health outcomes from some novel plant- and fungi- based foods are promising,” Sarah Nájero Espinosa, nutrition and climate change researcher at the LSHTM, said.
“In my review, I found that some products such as legume and vegetable-based drinks and legume and mycoprotein-based meats have the potential to be a useful stepping stone in food system and dietary transformation if they are carefully selected.”
A groundbreaking Lancet study led by University College London took a step closer to understanding the mechanisms connecting ultra-processed food (UPF) and health, building on previous findings showing considerable variation between different UPF subtypes. In particular, the study found plant-based meat and milk were associated with a decreased risk of type 2 diabetes, while the animal products they are designed to replace were associated with significantly increased risk.
The environmental case is also strengthening. The German Society for Nutrition changed its position on plant-based milk, recommending that those needing or wanting to avoid cow’s milk should drink fortified plant-based products, recognising the environmental upsides and also its lower saturated fat content.
Likewise, a report by the Food Foundation divided plant-based protein into three categories depending on processing level and found that, on average, all three contained fewer calories, lower levels of saturated fat, and higher levels of fibre than the meat products analysed. It found plant-based meat products to be useful stepping stones to encouraging people to adopt healthier, plant-based diets.
“Plant-based alternatives to meat have a key role to play in encouraging people to adopt more plant-rich diets, which also offer clear environmental benefits,” Rebecca Tobi, senior business and investor engagement manager at The Food Foundation, said.
“Food Foundation research has shown that while they are higher in fibre compared to meat, processed plant-based alternatives could be improved through fortification with key micronutrients like iron and vitamin B12 and reformulated to reduce their salt content.
"More traditional plant-based options like tofu and tempeh are also excellent sources of protein, as are whole plant foods like beans and pulses, which are also the most affordable alternatives to meat. The focus should be on plant-based alternatives that deliver the best outcomes for health and the environment, with minimal potential trade-offs, to ensure the transition to healthier and more sustainable diets."
Amy Williams of the Good Food Institute Europe stressed the urgent need for tasty and affordable plant-based options to combat the overconsumption of processed meat, which harms health and the planet. “Innovative products like plant-based meat and dairy, alongside traditional whole foods such as beans, will both have important roles in achieving this,” she said.
Dr. Alan Javier Hernandez Alvarez from the University of Leeds highlighted the need for reframing the discussion around ultra-processed foods.
“Scientific evidence strongly supports the positive health benefits of plant-based foods, but our focus should shift from the level of processing to actionable factors like reducing excessive salt, sugar, fat, and additives,” he said.
“The plant-based meat analogue field is a frontier ripe for transformative innovation and groundbreaking research. The potential is limitless, and the journey towards healthier, sustainable, and scientifically advanced plant-based solutions has only just begun.”
Dr Roberta Alessandrini, director of the dietary guidelines initiative at the Physicians Association for Nutrition (PAN) International Foundation, pointed out the enormous potential for this sector to develop healthier, tastier, and more accessible options.
“It is essential to take steps to further improve the nutritional profiles of these products. We must not forget, however, that this sector is still in its early stages and has enormous potential to develop food options that are not only healthy but also tasty and accessible,” she said.
