Replacing processed meat with plant-based alternatives could significantly improve overall diet quality, according to two new studies led by researchers at the London School of Hygiene and Tropical Medicine.
Published on 9 April in Current Developments in Nutrition and Proceedings of the Nutrition Society, the research provides fresh evidence that plant-based meat can play a meaningful role in improving public health outcomes, while also highlighting the need for clearer fortification standards across the category.
The first study, the first of its kind to assess whole-diet impact, examined what happens when UK consumers swap processed meat for widely available plant-based alternatives.
The findings suggest that even a simple substitution can deliver measurable benefits. Researchers reported that replacing processed meat with plant-based options increased overall fibre intake by 4-6%, reduced saturated fat by 6-7%, and lowered salt intake by 3-4%.
These shifts are particularly significant given current dietary trends. According to national data, 81% of UK adults exceed recommended saturated fat intake, while 96% fall short on fibre.
Importantly for the food and beverage sector, the study also challenges assumptions around ultra-processed foods (UPFs). While plant-based meat is often classified as a UPF, the products analysed did not exhibit the typical nutritional drawbacks associated with the category. Instead, all evaluated items met “healthy” thresholds under the UK Food Standards Agency’s Nutrient Profiling Model.
Despite nutritional advantages, affordability remains a key challenge. The researchers found that while plant-based dairy alternatives, such as drinks and yogurts, are often price-competitive with, or cheaper than, conventional options, plant-based meat products continue to carry a price premium.
This cost gap could limit widespread adoption, particularly at a population level, an issue with implications for both public health and sustainability targets.
The second study reviewed broader evidence on plant-based meat and dairy, confirming that these products generally contain more fibre and less saturated fat than their animal-based counterparts.
However, the researchers identified inconsistency in micronutrient fortification as a critical issue. While fortification with nutrients such as iodine, calcium, iron and vitamin B12 can help plant-based products match the nutritional profile of conventional meat and dairy, practices vary widely between manufacturers.
The authors argue that national guidelines are needed to standardise fortification, improve product reliability and support informed consumer choices.
The Netherlands offers a potential model. Following the introduction of voluntary standards within its national dietary guidelines, more than three-quarters of plant-based meat products are now fortified with key micronutrients.
Dr Sarah Nájera Espinosa, lead author of both studies, said: “Plant-based whole foods should be prioritised, but plant-based meat and dairy alternatives, when carefully selected, can serve as a key transitional bridge to transform food systems.”
She added that without policy intervention to improve affordability and fortification standards, the sector risks missing an opportunity to contribute to both public health improvements and net-zero goals.
Amy Williams, nutrition lead at Good Food Institute Europe, added: “Plant-based meat provides a simple swap to help people reduce their consumption of processed meat. Public health bodies should introduce guidelines to ensure these foods consistently provide a reliable source of micronutrients, while retailers and manufacturers must expand efforts to ensure they are affordable and appealing.”
