CellWell record HH-541004
Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt
Gréa C; Turke M; Busl L; Storcksdieck Genannt Bonsmann S
Frontiers in nutrition · 2026
In plain language
Labeling data for 964 German plant-based meat substitutes showed lower median fat and salt in meat substitutes than sausage substitutes, and under 6% contained iodized salt.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-541004
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