Plant-Based Nutrition

Plant-based diets drive consumer trends, product innovation and clinical-nutrition research. The session covers plant protein quality and bioavailability (PDCAAS, DIAAS), plant-based meat reformulation focused on sodium and saturated fat reduction, Beyond/Impossible v3 product evolution, plant-based dairy alternatives (oat, almond, soy, pea), the clinical evidence on cardiovascular and metabolic outcomes from plant-based diets, and sustainability metrics. Discussion addresses ultra-processed plant-based foods and their classification debate, micronutrient gaps (B12, iron, zinc, omega-3) and fortification strategies, the comparison of plant-based vs Mediterranean diet outcomes, plant-based diets in athletes, and the policy landscape including school nutrition standards.