Ultra-Processed Plant-Based Diets: Nutritional and Environmental Trade-Offs

As global interest in plant-based eating grows, a new generation of ultra-processed plant-based foods (UPPBFs), from meat analogues to dairy substitutes, is reshaping modern diets. Marketed as sustainable and ethical alternatives to animal products, these foods occupy an increasingly prominent role in the transition toward more sustainable food systems. However, behind their green labels and high-tech formulations lies a more complex reality. This thesis explores the nutritional and environmental trade-offs of ultra-processed plant-based diets, questioning whether these innovations truly support long-term health and sustainability. Based on current literature, nutrient profiling data, and life cycle assessment studies, this work evaluates the nutritional adequacy and environmental performance of UPPBFs. Nutritionally, these products often differ significantly from their whole-food counterparts in terms of protein quality, micronutrient content, sodium levels, and the implications of industrial processing. From an environmental perspective, they generally show lower greenhouse gas emissions, land use, and freshwater consumption compared to animal-based products; nonetheless these benefits vary widely depending on sourcing, processing intensity, and life cycle boundaries. To contextualize these findings, this research contrasts UPPBFs with whole-food plant-based diets (WFPBDs), highlighting the trade-offs between health outcomes, environmental efficiency and consumer accessibility. While UPPBFs may serve as practical starting points into plant-based eating, their reliance on industrial food systems raises questions about their long-term role in sustainable and healthy dietary patterns. Ultimately, this work promotes a more subtle understanding of plant-based innovation, one that acknowledges both its potential and its limitations in advancing public health and planetary goals.