The guide—Where Does Plant-Based Meat Fit in the Ultra-Processed Food Conversation?—has been developed as a practical and evidence-based resource for healthcare professionals, policymakers, researchers, NGOs, and patient organisations engaged in protein diversification and public health.
 

While plant-based meat is often categorised as a UPF under the widely used Nova classification system, it differs significantly from the energy-dense, nutrient-poor UPFs most commonly linked with poor health outcomes. Drawing on current research, including systematic reviews of randomised controlled trials, the guide highlights how plant-based meat can serve as a health-promoting alternative to processed conventional meat—one of the UPF subcategories most strongly associated with increased disease risk.

“The conversation around ultra-processed foods has become increasingly polarised,” said Dr Roberta Alessandrini, Director of PAN’s Dietary Guidelines Initiative and co-author of the guide. “But not all UPFs are created equal. This resource aims to equip professionals with a clearer understanding of where plant-based meat fits in—based on science, not sensationalism.”