Effect of processing on biochemical composition of plant-based products revealed

A study from the University of Turku’s Food Sciences unit in Finland has shown that how plant-based foods are processed significantly alters their biochemical composition, challenging the reliability of current food classification systems. While plant-based diets are widely promoted for health and environmental reasons, this research emphasizes that not all plant products are equally beneficial.

Using non-targeted metabolomics, researchers analyzed products made from soy, peas, wheat, and fava beans. They found that lightly processed foods like tofu and soy chunks retained more phytochemicals, especially isoflavonoids, than heavily processed alternatives like soy protein isolates in plant-based burgers. Fermentation, as used in tempeh, not only preserved these compounds but also made them more bioavailable due to microbial activity.

Importantly, classification systems often label fermented and extruded foods as ultra-processed, despite their potential health benefits. The researchers argue that these systems should evolve to account for how processing affects nutritional composition—recognizing both losses and gains in beneficial compounds, rather than judging solely based on technique or added ingredients.

22-04-2025

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