Caution: Vegan Products Contain Twice as Many Food Additives as Meat Counterparts

Vegan burger with a beet patty, lettuce, tomato, avocado, and a whole-grain bun. Photo: Haider Shah / Vecteezy

Scientists from the Institute for Optimum Nutrition in the UK conducted a detailed analysis of 71 pairs of products from local supermarkets, comparing animal and plant-based counterparts.

As reported by Daily Mail, for accuracy, experts selected maximally similar products: almond milk was compared with cow's milk, vegan desserts with dairy ones, and plant-based patties with meat ones. The testing list also included lasagna, mayonnaise, yogurts, and ready-made baked goods.

The results showed a significant difference in composition: a total of 199 food additives were found in plant-based products, whereas in animal products — only 100.

Besides the number of additives, plant-based alternatives also lag behind in other indicators of compositional complexity. The total number of ingredients in vegan versions reached 1566 compared to 1110 in traditional products. Substitutes also contained 39 different food indexes (E-numbers), while in meat and dairy equivalents there were 31.

Among the most common additives in plant-based food are carotene, used to give color to vegan cheeses, and calcium carbonate (E170) — added to lighten the product and for artificial enrichment with microelements. To create the desired texture in meat and fish substitutes, methylcellulose is regularly used, and in dairy product analogues, lactic acid is often present as an acidity regulator.

Researchers explain this difference by technological necessity: since plant-based «meat» does not exist in nature, manufacturers are forced to use numerous refined ingredients to recreate a familiar taste and appearance. Many such products are highly processed and may contain no less salt, sugar, and saturated fats than the originals.

While a vegetarian diet indeed contributes to reducing the risk of heart disease and obesity, scientists call for caution. Excluding all animal products can lead to a deficiency of vitamins B12 and D, calcium, iron, and omega-3 fatty acids. Therefore, experts advise proponents of plant-based nutrition to focus on whole foods (vegetables, legumes, grains) rather than on highly processed meat imitations.

Павялічыць

Vegan goulash. Photo: Silar / Wikimedia Commons

It is important to note that all detected additives are permitted and recognized as safe according to UK state standards. The study authors also clarify that they did not assess the consumption volume of these products or the exact concentration of substances, therefore, the conclusions cannot be automatically extended to the entire global market.

Nevertheless, the results warn: attempting to replace familiar food with its technological copies can imperceptibly transform a healthy diet into one with a high content of artificially processed components.

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