Researchers have challenged current processed food classification systems, suggesting that prioritizing biochemical composition and the nutritional value of plant-based foods like tempeh and soy chunks that retain soybean phytochemicals is more effective.The study from the University of Turku, Finland, shows how various processing methods impact the nutrition of plant-based foods since many of them are classified as ultra-processed. However, it reveals that this label does not reflect the nutritional potential of such foods.
