Kay Miranda

https://www.sciencedaily.com/releases/2022/07/220729173204.htm Studies focusing on the healthiness of plant-based products also found they tend to have better nutritional profiles compared to animal products, with one paper finding that 40% of conventional meat products were classified as 'less healthy' compared to just 14% of plant-based alternatives based on the UK's Nutrient Profiling Model. Others found plant-based meat and dairy were good for weight loss and building muscle mass, and could be used to help people with specific health conditions. Food producers may be able to add ingredients such as edible fungi, microalgae or spirulina to plant-based foods, boosting properties such as amino acids, vitamins B and E and antioxidants. Future innovations in processing and ingredients are likely to lead to further nutritional improvements. One study found that almost 90% of consumers who ate plant-based meat and dairy were in fact meat-eaters or flexitarians. The report authors suggest that plant-based products generally require much less agricultural land, need less water and cause less pollution than animal products.