Consumers are becoming increasingly invested in their health and diet. But are today’s plant-based products meeting the mark? In the latest episode of the New Food Hub Podcast, ProVeg International tackles this important question with health and nutrition experts Anna-Lena Klapp and Valentina Gallani, who share their expertise on developing more nutritious plant-based products for a healthier future.

The nutrition challenge: filling the gaps

While plant-based products generally boast a healthier fat profile and higher fibre content, according to Valentina Gallani, some products can lack key nutrients like vitamin B12, zinc, and iron. So, what’s the answer?

Valentina explains that fortification and novel food technologies, such as precision fermentation, can solve this issue. 

“In general, biofortification and conventional fortification are great tools to increase the micronutrients in plant-based foods that are lacking,” says Valentina. “Aside from biofortification and traditional fortification, we can also add specific micronutrient-rich ingredients – like algae or mushrooms. These types of ingredients can naturally enhance the nutritional profile of plant-based alternatives, creating a more balanced and nutrient-dense product.” 

However, Anna-Lena Klapp explains that policy also plays a role – by enabling and supporting nationwide fortification. 

“The regulation of plant-based product fortification differs across markets worldwide, and while some countries are very supportive of food fortification, others are more restrictive,” says Anna-Lena.

“In Canada, for example, plant-based meat and dairy alternatives must be fortified, so they have the same nutritional value as the animal-based equivalents. Likewise, fortification of plant-based alternatives is also common and accepted in the US, where even organic products can be fortified.”

“In the EU, conventional products can also be fortified, however, there is a regulation that organic products are not allowed to be fortified. So, this is definitely a problem.”

According to Anna-Lena, policymakers should allow the fortification of plant-based products in organic certification schemes. She explains that this would support the delivery of the EU’s policy goals and ensure that consumers do not have to compromise on nutrition when making more sustainable choices.

The path forward for nutritious plant-based foods

But what about the bigger picture? How can businesses and policymakers work together to ensure that consumers have access to healthier plant-based options? 

Tune in to the full episode of the New Food Hub podcast, where the team explores the opportunities and challenges shaping nutritious product development. 

For more support on your alternative protein strategy, get in touch with ProVeg’s experts at [email protected].