Vellinga, Reina E.Rippin, H.L.Gonzales, G.B.Temme, E.H.M.Farrand, C.Halloran, A.Clough, B.Wickramasinghe, K.Santos, M.Fontes, T.Pires, M.J.Nascimento, A.C.Santiago, S.Burt, H.E.Brown, M.K.Jenner, H.K.Alessandrini, R.Marczak, A.M.Flore, R.Sun, Y.Motta, C.2025-04-042025-04-042024-01-15Br J Nutr. 2024 May 28;131(10):1691-1698. doi: 10.1017/S0007114524000023. Epub 2024 Jan 150007-11451475-2662http://hdl.handle.net/10400.18/10485Ultra-processed plant-based foods, such as plant-based burgers have gained in popularity. Particularly in the out-of-home (OOH) environment, evidence regarding their nutritional profile and environmental sustainability is still evolving. Plant-based burgers available at selected OOH sites were randomly sampled in cities of four WHO European Member States; Amsterdam, Copenhagen, Lisbon, and London. Plant-based burgers (patty, bread and condiment) (n=41) were lab-analysed for their energy, macronutrients, amino acids, and minerals content per 100g and serving, and were compared with reference values. For the plant-based burgers, the median values per 100g were: 234 kcal, 20.8g carbohydrates, 3.5g dietary fibre, and 12.0g fat, including 0.08g TFA and 2.2g SFA. Protein content was 8.9g/100g, with low protein quality according to amino acid composition. Median sodium content was 389mg/100g, equivalent to 1g salt. Compared with references, the median serving of plant-based burgers provided 31% of energy intake based on a 2,000 kcal per day, and contributed to carbohydrates(17-28%), dietary fibre(42%), protein(40%), total fat(48%), SFA(26%), and sodium(54%). One serving provided 15-23% of the reference values for calcium, potassium, and magnesium, while higher contributions were found for zinc(30%), manganese(38%), phosphorus(51%), and iron(67%). The ultra-processed plant-based burgers, provide protein, dietary fibre and essential minerals, but also contain relatively high levels of energy, sodium, and total fats. The amino acid composition of the plant-based burgers indicated low protein quality. The multifaceted nutritional profile of plant-based burgers highlights the need for manufacturers to implement improvements to better support healthy dietary habits. These improvements should include reducing energy, sodium and total fats.</jats:p>engVegan BurgersPlant Based FoodUltra-processed foodsFood CompositionNutritionOut-of-home: Food environmentComposição dos Alimentosjournal article10.1017/s0007114524000023