Plant-based foods can mean many different things. A bowl of lentils, a block of tofu and a meatless burger may all fit under the same broad label, but they can be very different foods.
A new study published in Food Additives & Contaminants: Part A found that one sampled range of plant-based alternatives from a UK supermarket contained more additives and more total ingredients than matched animal-based products. The findings do not show that the plant-based products were unsafe or less healthy, but they do offer a useful reminder: A plant-based label tells shoppers what a product avoids, not necessarily how simple, minimally processed or nutritious it is.
One author, Vivienne Robinson, reported receiving sales proceeds as co-author of a book about healthier, more sustainable food habits. The research did not receive specific funding from public, commercial or nonprofit agencies.
For the study, researchers examined 71 like-for-like pairs of plant-based and animal-based products from one unidentified UK supermarket range. The products were available in late October 2025 and included items such as plant-based and dairy-based milks, vegan and dairy-based brownies, plant-based and meat-based products, lasagna, coleslaw, pesto, mayonnaise, yogurt and cake.
The researchers matched products based on factors such as ingredients, packaging and size to make the comparisons as close as possible. Overall, the plant-based products contained 199 total additives, compared with 100 in the animal-based products. The plant-based products also had 1,566 total ingredients, compared with 1,110 in the animal-based products.
The study also counted E numbers, the codes used in Europe for approved food additives. The plant-based products contained 39 E numbers, compared with 31 in the animal-based products.
Those numbers may sound striking, but they need context. The study counted how many additives and ingredients appeared on labels. It did not measure how much of each additive was present, how often people ate the products or whether eating them affected health. All additives in the products had also passed UK food safety regulations.
That distinction matters because more ingredients do not automatically mean more risk. Food additives can serve practical roles, including helping with texture, flavor, stability, moisture, shelf life or the structure needed to mimic animal-based foods. A plant-based cheese, burger or yogurt may require more formulation than a whole plant food because it is trying to behave like something else.
The study also looked at one supermarket product range in the UK, so the results cannot be used to describe all plant-based foods, all brands or all countries. A different supermarket, country or product category could look different.
Still, the findings raise a practical point for shoppers. Plant-based alternatives and whole plant foods are not the same thing. Beans, lentils, vegetables, fruits, nuts, seeds, whole grains and many soy foods are naturally plant-based. Meatless burgers, vegan brownies and plant-based cheeses are plant-based replacement products, and their nutrition can vary widely.
That does not mean people need to avoid plant-based alternatives. For some shoppers, these products can make it easier to reduce meat or dairy, meet personal preferences or prepare familiar meals. But the label alone does not tell the whole story.
A more useful approach is to look at the full product. For plant-based meat, that might mean checking protein, saturated fat, sodium and fiber. For plant-based milk, it may mean looking at protein, added sugar, calcium and vitamin D fortification. For desserts, whether vegan or dairy-based, it may mean recognizing that a treat is still a treat.
This is especially important as more people try plant-based eating for health, environmental, ethical or personal reasons. The healthiest version of a plant-forward diet is usually built around a variety of whole and minimally processed plant foods. Plant-based alternatives can fit into that pattern, but they are not automatically the same as those foods.
The study did not assess ultraprocessed foods directly, but it does overlap with a question many shoppers already have: How much processing matters, and when should it matter? The answer is rarely as simple as counting ingredients alone. Nutrition, portion size, frequency, overall diet quality and the role a food plays in someone’s life all matter, too.
Vivienne Robinson reported receiving sales proceeds as co-author of From Plant to Planet: Nudge Your Way Towards Healthier, More Sustainable Food Habits.