Plant-based dietary options are better for the environment and human health than animal products, according to a study.
The study, published in the journal Future Foods, argues that these foods are a more effective way of reducing the need for meat and dairy because they are ‘specifically designed to replicate the taste, texture and overall eating experience of animal products’. Simply encouraging people to cook vegetarian whole foods.
The study, conducted by psychologists at the University of Bath in the UK, concluded that plant-based meat and dairy alternatives ‘provide a healthier and more environmentally sustainable solution to consumer preferences and behaviour’.
“We’re looking at how plant-based products can drive demand away from animal products by addressing the three important things consumers want: taste, value and convenience,” said the university’s Dr. Chris Bryant.
The team reviewed 43 studies on the health and environmental impact of plant-based foods, as well as consumer attitudes. One study found that 90 percent of consumers who eat plant-based meat and dairy products are actually meat eaters.
The paper also found that these plant-based products cause fewer greenhouse gas emissions than the animal products they replace. One paper found that compared to beef burgers, plant-based burgers are associated with up to 98 percent fewer greenhouse gas emissions.
The team noted that plant-based products generally require less land, require less water and cause less pollution than animal products.
Studies focusing on the healthiness of plant-based products have also found that they have a better nutritional profile compared to animal products, with one paper showing that 40 percent of conventional meat products were classified as ‘healthy minority’ compared to 14 percent. Herbal options.
Others say that plant-based meats and dairy products are good for weight loss and building muscle mass and can be used to help people with specific health conditions.
Food manufacturers can add ingredients such as edible fungi, microalgae or spirulina to plant-based foods with properties such as amino acids, vitamins B and E and antioxidants. Future innovations and ingredients in progress may lead to further nutritional improvements.
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