New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy.
The groundbreaking study reveals that food processing methods greatly affect the health value of plant-based foods. But contrary to popular opinion, these methods could actually have a positive impact, by enhancing beneficial compounds.
Positive impacts of plant-based processing
Plant-based foods, including vegan burgers and tempeh, undergo varying levels of processing during the production. These processes can enhance nutritional content through fortification and improve sensory qualities like texture.
However, processing of food and beverage products, particularly within the plant-based category, has become associated with negative health impacts.
A new study, conducted by the Food Sciences unit at the University of Turku in Finland, has found that different processing methods have a significant impact on the biochemical composition of plant-based foods.
Researchers analysed commercially available plant-based products, such as foods made from soy, peas, wheat, and fava beans. Using a non-targeted metabolomics analysis, they discovered that different processing methods have significant effects on the biochemical composition of the products.
“Plants and plant-based products are known to contain phytochemicals, which are bioactive compounds that can have health benefits,” says Kati Hanhineva, professor of food development at the University of Turku. “Until now there has not been enough research on how different processing methods affect these compounds.”
The team found fermentation to be an important processing method in the results, as it actively enhances the nutritional value of a product. Tempeh, in particular, contains isoflavonoids in a form that is more readily absorbed due to the activity of the microbes used in the fermentation process.
NOVA classification failings
The heavily-criticised NOVA classification system, which currently defines processing levels, was again found wanting by the researchers.
Under NOVA, the fermented products tested fell into the ultra-processed category, which is associated with negative health outcomes. The products made with extrusion also fell into the UPF category, despite the fact they contained high levels of isoflavonoids. This, say the researchers, highlights how the current classification system fails to recognise healthiness of plant-based products.
“Processing food is common, and even unprocessed food is often