Scientists Advocate for Nutrient-Focused Evaluation of Foods Deemed "Ultra-Processed"

A new generation of plant-based meat alternatives highlights the shortcomings of food classification systems focused entirely on the level of processing.

ST. LOUIS, Sept. 4, 2025 /PRNewswire/ -- Two peer-reviewed publications, one in Frontiers in Nutrition and the other in the Journal of Food Science, caution against food classification systems that focus entirely on the extent of processing and may distract consumers from the importance of nutrient content.

Plant-based meat alternatives (PBMAs) are a case in point: although they are classified by Nova as "ultra-processed foods" (UPFs), a wealth of clinical and observational human research indicates that a daily serving fits well within the context of an overall healthful diet. These foods can help shift the current 1:2 plant to-animal protein intake ratio in the U.S. toward a 1:1 ratio, which better aligns with recommendations from authoritative bodies and is associated with improved cardiovascular outcomes.

"Foods that sit within the same category based on processing vary significantly in nutrient content and affect health differently," said Mark Messina, PhD, MS, Director of Nutrition Science and Research at Soy Nutrition Institute Global. "Therefore, the contribution of a food to overall health should be determined primarily by its nutrient content—and not the degree of processing alone. PBMAs, for example, may support heart health and serve as practical tools for adopting a more plant-forward diet."

Adding Nuance to an Oversimplified Definition
While there is no universally accepted definition of "ultra-processed foods," there are several food classification systems that include a category of foods classified as highly processed or ultra-processed. One system, Nova, was created by Brazilian researchers in 2009 and is regularly referenced in scientific research. Nova's grouping of PBMAs with confectionery and snack foods illustrates the limitations of processing-based classification systems in recognizing a food's nutrient density.

In fact, many highly processed foods are also nutrient-dense and can exert health benefits relative to their less processed counterparts. In this case:

• PBMAs typically contain 15-20g of protein per serving, comparable to 80/20 beef, and often more than a serving of legumes.
• While they may not retain all the fiber, resistant starch, and bioactive found in whole legumes, PBMAs are still nutrient-dense, especially when fortified.
• Fortification (iron, zinc, vitamin B12, etc.) can enhance the nutritional equivalency of PBMAs to meat, but fortification practices vary widely among brands.
• PBMA primarily use soy or pea protein, which are well-digested and provide good amounts of all essential amino acids.
• Some randomized controlled trials show that PBMAs have improved health benefits relative to meat, such as reducing LDL cholesterol, body weight, and markers of kidney stress.

PBMAs are versatile and accessible, and provide essential nutrition for those with allergies, dietary restrictions, or personal preferences. PBMAs can lower barriers to plant-based eating by mimicking familiar meat products and can serve as a gateway to increased plant protein intake, potentially increasing intake of whole plant foods over time. Dietitians can assist consumers choose PBMAs that meet their dietary needs and health goals, viewing them as complements to other plant foods.

Funding Acknowledgement
Both peer-reviewed publications were supported by Soy Nutrition Institute Global, which receives funding from the United Soybean Board. The studies were independently peer- reviewed and published in reputable journals, ensuring scientific rigor regardless of funding source.

About Soy Nutrition Institute Global
Soy Nutrition Institute Global is a global scientific voice of soy for human health and nutrition. Soy Nutrition Institute Global discovers, illuminates, and advocates for soy's role in human health and nutrition using scientific evidence to promote consumption globally. For more information about the Soy Nutrition Institute Global, visit www.SNIGlobal.org.

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SOURCE Soy Nutrition Institute Global