Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.

Abstract

Currently, plant-based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra-processed plant-based analogs are subjected to acquire the characteristics of animal-derived products might result in the opposite effect, producing unhealthy ultra-processed foods. In the present review, a list of strategies widely known and already employed in animal-derived products is suggested to achieve healthier, safer, and tastier ultra-processed plant-based analogs: fermentation, employment of probiotics and postbiotics, NaCl replacement or substitution, addition of antioxidants, and fatty profile enhancement. In general, these strategies are not yet applied to the plant-based products available on the market; thus, this research paper might induce new investigation pathways for researchers and producers to develop actually healthier alternatives.