Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods.

Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen, Anna Kårlund, Maaria Kortesniemi, Baoru Yang, Ville Koistinen, Kati Hanhineva

May 2025 Nat Food

Synopsis of Social media discussions

The discussions highlight the overlooked value of phytochemicals in processed plant-based foods, with posts stressing the relevance for microbiome health, and using language that underscores the importance of revising food classification standards to better reflect nutritional realities, thus indicating moderate to high engagement and perceived impact.

A
Agreement
 Moderate agreement

Most discussions agree that current classifications are flawed and overlook important phytochemical components.

I
Interest
 High level of interest

Posts show a high level of curiosity, emphasizing the significance of phytochemicals and health implications.

E
Engagement
 Moderate level of engagement

The posts include references to microbiome research and the potential reevaluation of food labels, indicating thoughtful engagement.

I
Impact
 Moderate level of impact

Participants acknowledge the potential need for improvements in food classification systems, suggesting possible influence on future research or regulation.

Social Mentions

YouTube

2 Videos

Bluesky

1 Posts

Facebook

2 Posts

Twitter

2 Posts

Blogs

2 Articles

News

6 Articles

Metrics

Video Views

2,147

Total Likes

15

Extended Reach

37,794

Social Features

15

Timeline: Posts about article

Top Social Media Posts

Posts referencing the article

Evaluating Phytochemical Content in Plant-Based Protein Foods Using Metabolomics

Evaluating Phytochemical Content in Plant-Based Protein Foods Using Metabolomics

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. A study using non-targeted metabolomics reveals that these foods contain valuable bioactive compounds, which are often ignored, affecting their perceived health benefits.

궁금한 식품이야기

May 2, 2025

1,290 views

Assessing Plant-Based Protein Foods and Food Processing Classifications

Assessing Plant-Based Protein Foods and Food Processing Classifications

Plant-based protein-rich foods are often labeled as ultra-processed, which may misrepresent their health benefits. A study using metabolomics highlights that current classifications overlook valuable phytochemicals, suggesting a need for improved systems to reflect their true nutritional value.

궁금한 식품이야기

May 3, 2025

857 views

  • GutMicrobiota Health
    @GMFHx (Twitter)

    Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods Given the impact of these nutrients on gut health this is relevant area of research for microbiome clinicians: https://t.co/aouFjeKVUp
    view full post

    May 6, 2025

    6

  • Richard S
    @Richard01173388 (Twitter)

    Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods.@UniversityofTurku https://t.co/m7krGKWWGg @NatureFoodJnl
    view full post

    April 12, 2025

    2

  • Dining and Cooking
    @diningandcooking.bsky.social (Bluesky)

    Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods https://www.diningandcooking.com/1976400/existing-food-processing-classifications-overlook-the-phytochemical-composition-of-processed-plant-based-protein-rich-foods/ In …
    view full post

    March 24, 2025

Abstract Synopsis

  • PBPR foods are often labeled as 'ultra-processed', leading to a negative perception of their health benefits, even though they contain valuable bioactive compounds.
  • A study using a non-targeted metabolomics approach found that existing classifications may misrepresent the health value of PBPR foods by not considering their entire biochemical composition, particularly phytochemicals.
  • Analysis of various soy-based products revealed no clear processing distinctions but highlighted significant differences in phytochemical profiles, suggesting that food classification systems need improvement to better reflect the nutritional value of these foods.