Summary
This narrative review examines the nutritional quality of plant-based alternative products relative to conventional animal-derived foods. The authors synthesise evidence on nutrient composition, bioavailability, and consumer/professional perceptions of plant-based foods, identifying nutritional inequivalencies and highlighting the role of food processing innovation in closing nutritional gaps and supporting long-term health outcomes in plant-derived diets.
Regional applicability
The review is geographically unspecified but addresses a global concern relevant to United Kingdom dietary trends and policy, where plant-based product consumption is increasing. The findings are directly applicable to UK food labelling, nutritional guidance, and product development considerations.
Key measures
Macronutrient and micronutrient composition; digestibility; bioavailability; perceived healthfulness; nutrient density
Outcomes reported
The review compared nutritional composition (macro- and micronutrients) of plant-based alternatives to animal products, examined perceived healthfulness concerns, and assessed digestibility and bioavailability differences between plant and animal sources.
Topic tags
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