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.