Existing Processed Food Labels Do Not Accurately Reflect Plant Proteins, Says Study

A study from the Food Sciences unit at the University of Turku in Finland suggests that current processed food labelling and classification methods do not accurately reflect the nutrient-density and health benefits of plant-based proteins. The research found that different processing methods can significantly alter the biochemical composition of plant-based and alternative proteins, which is not considered in the NOVA system that categorizes foods based on processing extent.

The study highlighted clear differences between soy-based foods, with products like tempeh, a fermented soy-based protein, being rich in beneficial phytochemical compounds like isoflavonoids. In contrast, products made from soy isolates or concentrates contained significantly fewer isoflavonoids. The authors recommend improving classification systems to better reflect nutrient density and absorption, as these factors determine the nutritional value and healthiness of food products.

The study's author, Ville Koistinen, emphasized that not all processing methods make a food product unhealthy. It is essential to focus on the nutritional components and how they are absorbed by the body to determine a product's healthiness. While processed plant-based foods may offer health benefits, diets rich in whole, plant-based foods have been linked to various positive health outcomes.