Are plant-based alternatives healthier? A two-dimensional evaluation from nutritional and processing standpoints

Plant-Based Alternative Products: Are They Healthy Alternatives? Micro- and Macronutrients and Nutritional Scoring

(2022) Marcel Pointke et al.   Nutrients

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives

(2022) Winston J. Craig et al.   Nutrients

Are Vegan Alternatives to Meat Products Healthy? A Study on Nutrients and Main Ingredients of Products Commercialized in Brazil

(2022) Bernardo Romão et al.   Frontiers in Public Health

Nutritional assessment of plant-based meat analogues on the Swedish market

(2022) Susanne Bryngelsson et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Foods for Plant-Based Diets: Challenges and Innovations

(2021) Alexandra Alcorta et al.   Foods

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

(2021) David Julian McClements et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Two Dimensions of Nutritional Value: Nutri-Score and NOVA

(2021) Carmen Romero Ferreiro et al.   Nutrients

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

(2021) Ujué Fresán et al.   Nutrients

A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes

(2021) Miriam E. Clegg et al.   FOOD RESEARCH INTERNATIONAL

Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey

(2021) Roberta Alessandrini et al.   Nutrients

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

(2021) Fatma Boukid et al.   Foods

Nutritional Quality of Plant-Based Drinks Sold in Italy: The Food Labelling of Italian Products (FLIP) Study

(2020) Donato Angelino et al.   Foods

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Plant-based meat analogues: from niche to mainstream

(2020) Fatma Boukid   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of ultra-processed food consumption on metabolic health

(2020) Renata Costa de Miranda et al.   CURRENT OPINION IN LIPIDOLOGY

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Ultra-processed foods: what they are and how to identify them

(2019) Carlos A Monteiro et al.   PUBLIC HEALTH NUTRITION

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

(2019) Felicity Curtain et al.   Nutrients

Plant-Based Diets for Personal, Population, and Planetary Health

(2018) Elena C Hemler et al.   Advances in Nutrition

The climate mitigation gap: education and government recommendations miss the most effective individual actions

(2017) Seth Wynes et al.   Environmental Research Letters

Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil

(2011) Carlos Augusto Monteiro et al.   PUBLIC HEALTH NUTRITION