10 Jan 2020 --- As people around the world turn away from animal-derived foods as part of Veganuary, the market for meat analogs that look, feel and taste like meat continues to boom. Much of this may be driven by the positive health connotations surrounding vegan foods, as various studies have linked red meat with a range of health issues, including cardiovascular disease (CVD). However, many argue that numerous plant-based meat alternatives (PBMAs) are more processed and contain more salt than traditional meat, with UK-based Nuffield Council on Bioethics calling for better labeling and transparency in this area. NutritionInsight takes a closer look at this space and examines how the health claims of PBMAs stack up against traditional meat.
