Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used: three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.

Plant-based diets are increasingly recognized for their potential health benefits, reduced environmental impact, and alignment with ethical concerns related to animal welfare. Plant-based meat analogues (PBMAs), formulated using alternative vegetable protein sources, can contribute to the nutritional adequacy of such diets while supporting consumer adherence by replicating the sensory characteristics of conventional meat products. This study aimed to establish evidence-based nutritional recommendations for the formulation of nutritionally balanced PBMAs through expert consensus, using a modified Delphi method. Consensus was achieved for 12 nutritional recommendations across three stakeholder groups: (i) academic researchers; (ii) representatives from scientific societies, non-governmental organizations, civil society, and government agencies; and (iii) industry stakeholders involved in PBMA production. Recommendations focused on limiting nutrients of concern—such as sodium and saturated fats—were unanimously endorsed by all groups. Additionally, consensus was reached on recommendations emphasizing the inclusion of ingredients that ensure an adequate intake of essential nutrients, including proteins, fiber, vitamins, and minerals. Among the six proposed regulatory recommendations, three achieved consensus. The resulting set of nutritional recommendations offers a valuable framework to support the food industry in developing PBMAs that align with consumer expectations for health, nutrition, and sustainability. Moreover, these recommendations can play a pivotal role in assisting regulatory authorities in defining identity and quality standards for PBMAs.

Growing availability and consumption of plant-based meat analogues (PBMAs) have highlighted the need for nutritional assessment tools specifically designed to address the unique characteristics of these products. This study aimed to develop a nutritional quality assessment tool for PBMAs and to evaluate its applicability, agreement with existing nutritional classification schemes, and usability among nutrition professionals. The Nutritional Quality Index for Plant-Based Meat Analogues (NCS–Nutri Veggie Index) was developed based on expert consensus recommendations and existing nutritional assessment frameworks. The index evaluates seven domains: front-of-package nutrition labeling, characteristics associated with protein quality and quantity, lipid composition, sodium content, dietary fiber, micronutrient fortification, and the inclusion of sociobiodiversity ingredients, generating scores ranging from 0 to 100 and classifying products from A (excellent) to E (poor nutritional quality). NCS–Nutri Veggie Index was applied to 334 PBMA. Among the products evaluated, most foods had intermediate nutritional quality (C), corresponding to 53.0% (n = 177), followed by good quality (B), 33.5% (n = 112). NCS–Nutri Veggie Index showed substantial or excellent agreement with Nutri-Score and the Pan American Health Organization Nutrient Profile Model. The usability questionnaire demonstrated acceptable internal consistency across all evaluated domains. These findings indicate that the tool developed for these products is capable of indicating their nutritional quality.