New Research Reveals That Some Plant-Based Steaks and Cold Cuts Are Lacking in Protein

Plant-based meats have impressively mimicked a range of animal products, from beef to seafood. However, the question remains: how do they stack up nutritionally? According to a recent study in the Journal of Agricultural and Food Chemistry published by ACS, while some plant-based alternatives like “plant steaks” and “plant cold cuts” may rival real meats in certain aspects, they fall short in areas such as amino acid content and protein digestibility.