Experts suggest that carefully chosen plant-based meats, despite being ultraprocessed, can be beneficial for health and the planet by reducing greenhouse gases and land use, though concerns about high salt and saturated fat levels remain. Improvements in formulation and labeling are ongoing, and consumers are advised to read nutrition labels and consider cost and health impacts when choosing these alternatives.
A new study warns that trendy plant-based meats may trigger health issues not commonly seen in meat eaters, with plant-based meat analogues containing high levels of potassium and calcium that could affect blood sugar control, while actual beef provides more protein but is higher in sodium. The study suggests that assumptions of health benefits from consuming plant-based meats may not apply to those on a plant-based diet overall, and comes as Beyond Meat experiences declining sales despite efforts to reduce fat content. Despite this, Bill Gates remains optimistic about the future of meat alternatives.
Start-ups are planning to incorporate animal fat into plant-based meats to improve flavor and texture, aiming to attract mainstream consumers. Lab-grown fat is being cultivated as a key component, offering advantages over standard muscle tissue grown in the lab. Some companies are also blending animal byproducts with plant ingredients to create hybrid protein products, with the goal of appealing to a wider market beyond vegetarians and vegans. While challenges remain, such innovations could address the unsustainable nature of traditional meat production.
