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UPF
New guide aims to tackle misconceptions about ultra-processed plant-based meat alternatives
A new guide, published by the Good Food Institute and the Physicians Association for Nutrition, aims to tackle misconceptions about ultra-processed foods and clarify the role of plant-based meat in healthy, sustainable diets.
“Food processing should not be seen as exclusively harmful”: Study explores impact of processing on biochemical composition of plant-based foods
Researchers in Finland have examined how different food processing methods affect the biochemical composition of plant-based food products.
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