United Kingdom 🇬🇧: Co-author of the study, Dr. Sumanto Haldar, a professor of nutritional sciences at Bournemouth University, said, "Currently, the production of these plant-based meat alternatives often involves a substantial amount of processing."

"The end products may be high in salt, saturated fat, and additives to mimic the taste and texture of real meat products," as reported by the "Daily Mail" newspaper.