Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt.

A varied, predominantly plant-based diet is recommended for both individual and planetary health. In line with growing interest in limiting meat consumption, the market for plant-based meat substitutes (PBMS) has grown substantially in recent years, especially in Germany. Constant monitoring of this market is warranted to understand key nutritional and sustainability characteristics of PBMS. Using food labeling data of 964 PBMS recorded within the German monitoring of packaged food in 2024, we report the energy and nutrient content per 100 g, use of iodized salt, the presence of Nutri-Score as well as organic and vegan labeling overall and by (sub)category. Median energy/nutrient contents in PBMS were 224 kcal, 12.0 g fat, 13.3 g protein, and 1.60 g salt. At category level, meat substitutes showed lower median fat and salt contents than sausage substitutes, which was echoed in more favorable Nutri-Score ratings, where provided (19% of all products). At subcategory level, raw sausages had the highest median contents of energy, sugars, protein and one of the highest medians in salt content. About one third of all products was labeled as organic, more than 85% as vegan. Less than 6% of the PBMS contained iodized salt. The results show a high diversity of PBMS in the German market, with slightly more favorable nutritional composition of meat substitutes compared to sausage substitutes. Given the heterogeneity of products, more widespread Nutri-Score labeling could help guide consumers in their choices. PBMS manufacturers should consider shifting to iodized salt in their product formulations.