Plant-based diets have garnered significant attention for their potential to mitigate climate change, enhance biodiversity, and reduce the prevalence of diet-related health conditions. Against this backdrop, ProVeg International, a non-profit organization dedicated to global food system change, undertook a comprehensive evaluation of plant-based meat and milk alternatives, aiming to assess whether these products can meet the dual demands of health and sustainability. The report draws from international nutrition guidelines, including those from the World Health Organization (WHO) and European Food Safety Authority (EFSA), as well as standards set by the Netherlands Nutrition Centre, to evaluate the nutritional profiles of hundreds of products.

To conduct this study, researchers analyzed 422 plant-based meat and 251 plant-based milk products available in supermarkets in 11 countries across 4 continents. These included the U.S., U.K., Belgium, Czechia, Germany, Italy, Malaysia, the Netherlands, Poland, South Africa, and Spain. The researchers examined the content of key nutrients such as protein, fiber, saturated fats, salt, and sugar, while also assessing the inclusion of fortified micronutrients like calcium, iron, and vitamin B12. This data was compared against benchmarks established by the nutritional profiles of animal-based meat and milk products. The study also considered regional differences in manufacturing practices, product availability, and market dynamics.

The research uncovered significant differences in the nutritional quality of plant-based alternatives depending on the product type and region.

Plant-Based Meats

Plant-based meat alternatives generally offered better nutritional benefits than their animal-based equivalents, although some challenges persist. For instance, these products typically contained more fiber and less saturated fat, aligning with public health recommendations. Notably, plant-based bacon and sausages performed particularly well, offering lower fat content and higher fiber levels than traditional versions. However, excessive salt was a recurring issue, with many products surpassing the recommended limit of 1.1 grams per 100 grams. Efforts to reduce salt while maintaining flavor remain a critical challenge for manufacturers.

Micronutrient fortification varied widely across regions. In countries like the Netherlands and the U.S., where policies and consumer demand favor enriched foods, products frequently include iron and vitamin B12. By contrast, countries such as Malaysia and South Africa often lacked fortified options, underscoring the need for more consistent global standards and better policy support to address nutrient deficiencies.

Plant-Based Milks

Plant-based milk alternatives, especially soya milk, showed promising results compared to cow’s milk. These alternatives contained lower levels of saturated fats and were frequently fortified with calcium, making them nutritionally competitive with dairy milk. However, fortification of other micronutrients, such as vitamin B12, was less consistent. European nations, including the Netherlands and Belgium, led in providing nutritionally complete plant-based milk options, while other regions lagged behind.

Regional Differences

The Netherlands emerged as a leader in plant-based product quality. Many of its plant-based meat and milk alternatives were fortified, aligned with public health guidelines, and designed to meet consumer needs. In contrast, regions with limited fortification practices and heavy reliance on coconut oil — a high-saturated-fat ingredient — produced less nutritionally favorable options.

Environmental Impacts

In addition to their nutritional benefits, plant-based alternatives significantly reduce environmental impacts compared to animal-based products. By requiring less water, land, and energy, and producing fewer greenhouse gas emissions, these alternatives support global sustainability goals. The findings suggest that integrating plant-based products into mainstream diets could contribute to efforts to combat climate change and preserve biodiversity.

Recommendations

The report offers clear guidance for stakeholders aiming to optimize the potential of plant-based alternatives.

• Producers are called on to reduce salt and sugar content while enhancing nutrient fortification, particularly for micronutrients like iron and vitamin B12. Using healthier fat sources, such as olive or sunflower oil, instead of coconut oil, is another key recommendation to improve nutritional quality.
• Policymakers are encouraged to establish standardized guidelines for plant-based product development and provide incentives for innovation in sustainable food production. Supporting research into alternative protein sources and fortification techniques can help overcome existing challenges and promote healthier products.
• Consumers are advised to choose fortified plant-based options and pay close attention to product labels to avoid high-salt or high-sugar alternatives. Education campaigns could help raise awareness of the health and environmental benefits of plant-based diets, empowering individuals to make informed dietary choices.
• Researchers play a vital role in addressing the long-term health impacts of plant-based diets and identifying ways to optimize their nutritional value. Exploring consumer preferences and new technologies for improving taste, texture, and nutrient content will be critical for driving further adoption.

Plant-based meat and milk alternatives hold immense potential to improve public health while addressing urgent environmental challenges. By leveraging their strengths and addressing their weaknesses, these products can become integral to sustainable and healthy food systems. However, achieving this vision requires coordinated action from producers, policymakers, consumers, and researchers alike. This report provides a roadmap for transforming plant-based alternatives into accessible, nutritious, and environmentally friendly options for global consumption.