Key findings
- 1Plant-based meats are among the most industrially complex foods in the grocery store
- 2The Impossible Burger has a long ingredient list; plain ground beef has one ingredient
- 3Tofu and tempeh are traditional plant proteins with far less processing
- 4In our analysis, plant-based meats average a Processing Score of 6.9, which is Level 3
Why is Plant Based Meat Level 3 on average?
Creating meat-like texture from plants requires thermoplastic extrusion of protein isolates, addition of binding agents (methylcellulose, modified food starch), fats (coconut oil, cocoa butter) for juiciness, and flavoring compounds (including soy leghemoglobin in Impossible products, produced via genetically engineered yeast). These products are among the most technologically complex foods available.
How 436 plant based meat products break down
Share of products at each processing level, in our analysis.
Plant Based Meat brand comparison
From least to most processed in our database.
How to read a plant based meat label
- 1
Major plant-based meat brands (Impossible, Beyond, Gardein) rely on protein isolates, binders and added fats
- 2
Soy leghemoglobin in Impossible products is produced via genetically modified yeast fermentation
- 3
Methylcellulose is a synthetic binding agent not found in nature
- 4
Whole food plant proteins (tofu, tempeh, legumes) are far less processed alternatives
Which ingredients should you watch for?
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Frequently asked questions
Is the Impossible Burger ultra-processed?
Its long ingredient list includes soy protein concentrate, coconut oil, sunflower oil, methylcellulose, and soy leghemoglobin. Search Impossible Burger to see its own average.
Are plant-based meats healthier than real meat?
That depends on the comparison. Plant-based meats are significantly more processed than plain ground beef or chicken. From a processing standpoint, whole food plant proteins like beans and tofu are better alternatives.