A study by University of Auckland public health dietitian Leanne Young looked at the nutritional value and cost of plant-based products that mimic meat, such as vegetarian mince and sausages. Only 12% of the meat alternatives surveyed had a 3.5-star health rating or higher, compared to 91% of the legumes, tofu and falafel products, Young said. “These meat alternatives, or meat analogues, were quite high in salt generally, and products like the meat-free sausages were quite high in salt and saturated fat,” she said. The fake meat products were highly processed. “The level of processing is also a concern because it goes against what we’re recommending with plant-based eating.