New Research Challenges the Way We Label “Healthy” Plant-Based Foods

New Research Challenges the Way We Label “Healthy” Plant-Based Foods

A study shows that food processing greatly affects the health value of plant-based foods, with some processing methods, like fermentation, preserving or enhancing beneficial compounds. A study conducted by the Food Sciences unit at the University of Turku in Finland found that different processing methods have a significant impact on the biochemical composition of plant-based [...]

Ultra-Processed? New Research Challenges Health Assumptions About Plant Proteins

5 Mins Read Plant-based proteins have come under heavy scrutiny for being ultra-processed, but current classification systems don’t fully reflect a food’s healthfulness, a new study has found. Plant proteins shouldn’t be “demeaned” as unhealthy ultra-processed foods (UPFs), as their biochemical composition and micronutrient profile suggest otherwise, according to a new study. Researchers from the University of Turku in Finland argue that current…