Label meat and dairy alternatives clearly for informed consumer choices

A new study from the London School of Hygiene & Tropical Medicine (LSHTM) underscores the importance of clearer information about the nutritional content and processing of meat and dairy alternatives for consumers. Published in Nutrition Reviews, the research highlights that plant-based alternatives are generally more environmentally friendly and can be healthier than animal-based products.

The study suggests that with proper information, these alternatives could play a crucial role in transitioning towards more sustainable diets. However, the nutritional and environmental value of these products varies depending on ingredients and processing levels.

In their comprehensive review, researchers examined 57 peer-reviewed studies and 36 grey literature sources, focusing on products available in high-income countries like the UK. Traditional Asian alternatives like tofu, tempeh, and seitan were excluded due to their established health benefits.

The analysis revealed that plant-based alternatives typically have lower environmental impacts, including reduced greenhouse gas emissions, water usage, and land use compared to animal-based products. Additionally, they often contain lower energy, saturated fat, more fiber, legumes, and vegetables. Plant-based drinks also tend to have less total sugar than dairy milks.

However, some findings indicate areas for improvement. Plant-based meat alternatives contain more sugar on average, and certain plant-based cheese alternatives exhibit higher saturated fat levels than dairy cheese.

While the evidence suggests positive health benefits from switching to plant-based alternatives, further studies are necessary for confirmation. The researchers advocate for improved labeling and categorization to better inform consumers, policymakers, and stakeholders.

Sarah Najera Espinosa, the study's lead author, emphasizes that while whole foods remain the ideal, some novel plant-based options, such as legume and vegetable-based drinks and mycoprotein-based meats, show promise in promoting both environmental sustainability and health. These products, if carefully selected, could serve as stepping stones in transforming food systems and diets.