ArticleNature food2025
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods.
Article in Nature food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Matters arising from the food processing and processed foods terminology and classifications.NPJ science of food · 2026Article
- Ultraprocessed Food Consumption and Behavioral Outcomes in Canadian Children.JAMA network open · 2026Article
- Untargeted Metabolomics Reveals Raw Material Geographic Origin as a Key Factor Shaping the Quality of Ginger-Derived Exosome-like Nanovesicles.Foods (Basel, Switzerland) · 2026Article
- Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity.Current research in food science · 2026Article
- Tempeh-type fermentation kinetics of tarwi (Frontiers in nutrition · 2026Article
- Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction.Foods (Basel, Switzerland) · 2025Article
- Deciphering the Physiological Responses to the Intake of Plant-Based Meat Analogues: On the Track of Microbiota and Biomarkers in Serum and Urine.Journal of agricultural and food chemistry · 2025Article
- AI-Powered Innovations in Food Safety from Farm to Fork.Foods (Basel, Switzerland) · 2025Review
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Authors and funding
10 authors.
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No grant is acknowledged in the PubMed record.
Abstract
According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered 'ultra-processed'-and therefore perceived as unhealthy-despite their ability to provide various bioactive compounds beneficial for human health. Here we used a non-targeted metabolomics approach to analyse the impact of processing on the biochemical composition of PBPR foods. Our results show that existing food classification systems may provide questionable categories for PBPR foods without considering their overall biochemical composition, including phytochemicals. An analysis focusing specifically on biochemical compounds of soy-based products manufactured using various technologies showed no clear distinctions between processing groups in the principal component analysis based on the NOVA and Poti classification. However, clear differences were found between soy-based products based on their phytochemical profile. Although food processing classification systems are welcome in their attempt to guide consumers towards healthy choices, they should be improved to more accurately reflect the biochemical composition of PBPR foods.
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