Research flags protein quality and digestibility variations in plant-based meats

23 Apr 2024 — Several plant-based meat alternatives contained more carbohydrates, less protein and a reduced amino acid content than meat-based versions after comparing plant-based steaks and cured meat alternatives with their animal-based counterparts, according to a recent study. 

The small-scale study compared three plant-based steaks with veal steak and three plant-based cold-cut options with ham and beef cold cuts. They measured the fat, salt and protein content of each product.