Plant-based meat alternatives are supposed to be better for the planet and they are supposed to be good for you.

But as they have grown in popularity, there are claims from some quarters that there is something of a halo effect at play, and that some of these health and environmental claims do not quite stack up.

Evidence is offered which mentions the nutritional shortcomings of plant-based processed foods, as well as the carbon footprint being far higher than vegetables or legumes.   

In the midst of a climate crisis, where greenwashing is commonplace, this stuff really matters and it can be hard to cut through the noise to get to the facts.

Which is where today's guest on the Food Matters Live podcast, Chris Bryant comes in, he has reviewed a host of previous studies to see where we are up to.

Dr Chris Bryant, Research Associate, University of Bath - Director, Bryant Research

Chris Bryant PhD is a social scientist and an expert on alternative protein markets and marketing. He is a Research Associate at the University of Bath.

He has published several papers on consumer acceptance of cultivated meat, plant-based meat, and fermentation-derived animal product alternatives. 

Through his company, Bryant Research Ltd, he works with alternative protein companies and non-profits, including Formo, Ivy Farm Technologies, Aleph Farms, Wild Type, and the Good Food Institute.