A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues

Plant-based meat and sausage analogues (PBMAs) are gaining popularity due to growing concerns about the health, environmental, and ethical impacts of animal-based foods. In the present study, we compared the nutritional quality of 298 PBMAs to 294 animal-based reference products available on the German retail market in 2024 across nine subcategories. PBMAs generally contained less total fat, saturated fat, and protein, but more fibre, carbohydrates, and sugar compared to meat products. Notably, most meat analogues exhibited higher salt contents. Nutri-Scores of PBMAs were significantly favourable in six subcategories. Among PBMAs, approximately 60% demonstrated good protein quality, while only 12% were fortified with key micronutrients, including vitamin B12 or iron. Most PBMAs contained one or more additives and flavourings. These findings suggest that while PBMAs often offer favourable nutritional profiles, reformulation and clearer nutritional guidance could help to further support the emergence of healthier plant-based options.