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.