Journal of Food Science Compiles Latest Research on Ultra-Processed Foods, Including Meat & Dairy Alternatives

The Journal of Food Science has released a special issue compiling the latest research on ultra-processed foods (UPFs), with a focus on meat and dairy alternatives. One study challenges the classification of plant-based alternatives as UPFs, arguing that they can have beneficial effects compared to animal-based products. Another research compared sensory responses to meat and plant-based alternatives, highlighting areas for improvement in plant-based products' taste and texture.

While some studies have found that not all ultra-processed foods are equally unhealthy, there is still debate surrounding their definition, safety profiles, and dietary outcomes. It is suggested that a reassessment of the UPF classification system is needed, along with the establishment of uniform nutritional profiles for meat alternatives to highlight their beneficial impacts on health, the environment, and ethics. Overall, the research in this special issue aims to improve understanding of UPFs and their place in the global food system.