Overview

• The Good Food Institute and PAN International argue in a July report that carefully chosen ultraprocessed plant-based meats can aid public health and reduce greenhouse gas emissions.
• Nutritional analyses show these products often deliver more fiber, polyunsaturated fats and added vitamins than red meat while cutting saturated fat and calories.
• The Center for Biological Diversity estimates that shifting from conventional meat to plant-based alternatives could lower the meat industry’s 16.5% share of global greenhouse gas emissions.
• Independent studies warn that many plant-based meats contain higher sugar, retain high sodium levels and carry a premium price.
• The American Heart Association advises choosing whole, nutrient-dense plant foods over highly processed substitutes for long-term cardiovascular health.