Plant-based foods have gained popularity in Western diets. Compared to animal-based foods, they can help to reduce greenhouse-gas emissions and can have beneficial health effects. Some cheese-, meat-, and fish- alternatives undergo industrial processing to become highly palatable and imitate animal-based foods. The resulting ultra-processed foods (UPFs), however, can negatively affect human health, e.g., due to increased exposure to chemicals and microplastics (FPF reported)
Alicia Macan Schönleben from the University of Antwerp, Belgium and co-authors, found that ultra-processed novel plant-based foods have higher contamination levels with organophosphates, phthalates, and alternative plasticizers compared to animal-based foods. In their article published on March 21, 2025, in the journal Environmental Science & Technology, they further show that chemical contamination differs between plant-based food categories. With a mean of 123 ng/g wet weight (ww) organophosphates and 1155 ng/g ww phthalates and other plasticizers, contamination levels were highest in cheese- compared to meat- and fish-alternatives.
The researchers pointed out that daily intake of the assessed chemicals assuming a vegan diet “is unlikely to pose a significant health risk for the adult population.” However, many more chemicals, including hazardous ones, can be present in foods due to the migration from food contact materials (FCMs) which were not considered in the authors’ risk assessment (FPF reported). To trace back the origin of the chemicals present in the UPFs, Macan Schönleben and co-authors analyzed their presence and levels in the food packaging. Some chemicals were found to be present in the UPF and the packaging, making the packaging a potential source of these chemicals in UPFs. The authors hypothesize that industrial processing equipment and gloves used during food handling are sources in addition to the packaging and attribute the contamination to “multiple sources along the food supply and processing chain.”
The scientists investigated 52 meat-, cheese-, and fish-alternatives based on different plants (e.g., soy, legumes, seeds and nuts) as well as their food packaging. The samples were collected between March and April 2023 in Belgium, Germany, and the UK. The chemicals extracted from the samples were investigated by liquid-chromatography mass spectrometry (LC-MS/MS) for 17 organophosphates, 8 phthalates, and 11 alternative plasticizers. To assess the chemical safety of the products, the researchers calculated an estimated daily intake level of the investigated chemicals and compared it with health-based guidance values.
The reasons for consumers to choose UPFs over fresh plant-based foods include effortlessness, affordability, and food marketing (FPF reported). Previously, scientists have outlined that UPFs and plastics are intricately linked, amplifying their overconsumption and harmful health and environmental impacts (FPF reported).
Reference
Macan Schönleben, A., et al. (2025). “Organophosphorus Flame Retardant, Phthalate, and Alternative Plasticizer Contamination in Novel Plant-Based Food: A Food Safety Investigation.” Environmental Science & Technology. DOI: 10.1021/acs.est.4c11805
