Comparative analysis of nutrient composition and cost-efficiency in plant-based and conventional processed foods

Bibliographic Data

ID21294969
AuthorsSeo-Young Yun (Kongju National University Department of Food and Nutrition), Mi-Kyeong Choi (0000-0002-6227-4053, Kongju National University Department of Food and Nutrition), Mi-Hyun Kim (0000-0002-0805-0630, Kongju National University Department of Food and Nutrition)
Year2026
Volume128
Issue4
Pages1585-1601
Publication date2026-03-20
Open AccessNo
TypeARTICLE
VenueBritish Food Journal (JOURNAL)
Journal identifiersISSN: 0007-070X • E-ISSN: 1758-4108
PublisherEmerald (PUBLISHER)
DOI10.1108/bfj-08-2025-1119
OpenAlexW4416847505
LanguageEN
References cited52

Purpose This study aims to evaluate the nutritional composition, price and nutrient-per-cost efficiency of plant-based processed foods compared with conventional counterparts in South Korea, distinguishing between plant-based animal food alternatives and deliberately plant-based products. Design/methodology/approach A total of 1,104 processed foods (276 plant-based, 828 conventional) across 9 categories were analyzed. Nutrient and price data per 100 g were obtained from online markets and manufacturer websites. Plant-based products were classified as either animal food alternatives or deliberately plant-based products. Comparative analyses were performed by t-tests and ANOVA. Findings Plant-based products were consistently more expensive and contained significantly lower levels of saturated fat, trans fat and cholesterol. The sodium content did not differ overall but was greater in some plant-based categories. Nutrient-per-dollar values were significantly lower for plant-based items for energy, carbohydrates and protein, particularly in deliberately plant-based products. Despite limited nutritional advantages, many were priced considerably higher. In contrast, plant-based animal food alternatives presented clear benefits, including lower fat and cholesterol, although protein content was sometimes lower. The frequent use of “plant-based” labelling on nutritionally similar items suggests a possible gap between label messaging and actual product value. Originality/value This study provides empirical evidence on the nutritional and economic characteristics of plant-based processed foods in Korea. The findings suggest that while plant-based items may support health-related goals, their higher cost and variable nutrient efficiency warrant caution. To ensure equitable dietary choices, consumers, manufacturers and policy-makers should prioritize nutrient reformulation, affordability and consumer education to promote informed use

Composition (language) · Fat substitute · Food composition data · Food processing · Nutrient · Processed meat · Product (mathematics) · Production (economics) · Warrant · Agriculture Sustainability and Environmental Impact · Consumer Attitudes and Food Labeling · Food Waste Reduction and Sustainability

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