Healthy living & lifestyle Alternative facts
When we think of meat alternatives, veggie burgers and tofu are the first options that come to mind. However, a recent study by the University of Oxford found that beans and peas offer the best option for people looking to quit – or at least reduce – their meat consumption. Martin Morris speaks with Dr Marco Springmann, senior researcher on environment and health at the Environmental Change Institute, University of Oxford, and Gijs Kleter, food safety scientist at Wageningen University & Research, to find out more.
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t has long been accepted that legumes (such as soybeans, beans and peas) are generally ‘good for you’, while meat is considered ‘less good’. However, consumers are creatures of habit, and switching from red meat to meat substitutes remains a notoriously difficult marketing challenge.
Most plant-based meat and dairy alternatives have lower levels of saturated fat and higher fibre than their animal-derived counterparts. They often also boast substantially lower environmental impacts – such as reduced greenhouse gas emissions and more efficient water and land use. Yet, while these alternatives may be useful pathways to a healthy, sustainable diet, their nutritional value can vary significantly based on
processing techniques, environmental impact and even the brand. For instance, some plant-based alternatives fall into the undesirable category of ultra-processed foods (UPFs). Even so, many of these products still meet dietary recommendations because they provide adequate fibre and keep saturated fat levels low. A recent Oxford University study led by Dr Marco Springmann of the Environmental Change Institute, published in December 2024 and titled ‘A multicriteria analysis of meat and milk alternatives from nutritional, health, environmental and cost perspectives’, lays out the findings clearly. Published in the Proceedings of the National Academy of Sciences (PNAS), the study found that beans and peas rank best as meat and milk
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Ingredients Insight /
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