Exploring What Are the Bad Ingredients in Beyond Meat?

November 10, 2025 •

4 min read

Recent studies suggest that many plant-based meat alternatives, including Beyond Meat, are classified as ultra-processed foods. This raises questions about their nutritional quality and leads many consumers to wonder: what are the bad ingredients in Beyond Meat and how do they fit into a healthy nutrition diet?

Quick Summary

Beyond Meat contains several ingredients criticized for health concerns, including high levels of sodium, processed pea protein isolate, and additives like methylcellulose and canola oil. The primary debate centers on the health implications of its ultra-processed nature.

Key Points

Ultra-Processing: The use of refined pea protein isolate and other industrial formulations classifies Beyond Meat as an ultra-processed food, a category linked with potential health concerns.
High Sodium Content: Beyond Meat products, like many processed foods, contain high levels of sodium to enhance flavor, which can be a concern for those monitoring their salt intake.
Saturated Fat from Oils: While newer formulations have reduced saturated fat by switching to avocado oil, earlier versions and some competitors used oils high in saturated fat, like coconut oil.
Methylcellulose Binder: This additive, used to create a meat-like texture, is approved by food safety agencies but is often cited by critics as a 'chemical' ingredient due to its synthetic modification.
Balance and Context: Beyond Meat can offer environmental and ethical benefits over traditional red meat, but it is not nutritionally equivalent to whole-food plant sources like lentils or beans.
Fortified Nutrients: To address potential deficiencies, Beyond Meat products are often fortified with vitamins and minerals, but the quality and bioavailability can be different from those in whole foods.

The Ultra-Processed Debate: Beyond Meat's Foundation

Beyond Meat products are engineered to mimic the taste, texture, and appearance of traditional meat, and this process requires a host of ingredients and industrial techniques. Unlike whole-food plant-based protein sources such as lentils or chickpeas, Beyond Meat uses pea protein isolate. This is a highly refined ingredient, stripped of fiber and starch, leaving a concentrated protein powder. Nutritionists often caution against a diet heavy in ultra-processed foods, regardless of whether they are plant-based or animal-based, due to potential links with poor health outcomes. The intensive processing of ingredients like pea protein isolate can also impact its digestibility and remove some of the natural benefits found in whole foods.

The Health Impact of Highly Refined Ingredients

Critics argue that marketing Beyond Meat as a 'healthy' alternative can be misleading because it is not a whole food. While it offers a more sustainable option than factory-farmed meat, its nutritional profile is created in a lab, not grown in a field. The core of the issue for many health experts is that simply swapping an ultra-processed plant product for an animal one might not lead to the significant health improvements associated with a diet rich in whole, unprocessed plant foods.

Sodium and Saturated Fat: The Salty and Fatty Concerns

Historically, Beyond Meat products were criticized for high levels of both sodium and saturated fat. To replicate the juicy texture and flavor of beef, manufacturers add both salt and fat, a practice that mirrors how traditional meat burgers are often seasoned.

Evolving Formulations: A Shift to Healthier Fats

In older formulations, Beyond Meat relied on coconut oil, a plant-based source but one high in saturated fat. This led to saturated fat content comparable to or even higher than some traditional beef patties. In response to consumer and expert feedback, newer versions of the Beyond Burger have replaced coconut oil with avocado oil, a change that significantly reduces the saturated fat content. The company has also worked to reduce sodium levels in its products. However, plant-based alternatives can still have higher sodium levels than unprocessed meat. Consumers on a salt-restricted diet should always check the nutrition facts.

Additives and Binders: The 'Chemical' Labels

One of the most scrutinised ingredients in Beyond Meat and other plant-based meat substitutes is methylcellulose. Often highlighted in anti-plant-based meat campaigns, this additive is a plant-based derivative used as a binder and texturizer. It is crucial for giving the product its meat-like bite and ensuring it holds together during cooking.

Is Methylcellulose Safe?

Despite its 'chemical-sounding' name, methylcellulose has been approved as safe for consumption by major food safety authorities, including the FDA. It is derived from cellulose (a natural plant fiber) and passes through the body undigested, acting as a non-fermentable fiber. It is also found in many other common food products like baked goods and can even function as a laxative in much higher doses. The small amount used in Beyond Meat products poses no known health risk for most people. However, for consumers seeking a shorter, more 'natural' ingredient list, it remains a point of contention.

A Balanced Perspective: Weighing the Trade-offs

For many, the environmental and animal welfare benefits of choosing plant-based meats are significant factors. When evaluating the nutritional drawbacks, it is important to compare them to the alternatives. A Beyond Burger may be a stepping stone for someone transitioning away from a diet high in red and processed meats, which carry well-documented health risks. However, experts largely agree that replacing red meat with whole-food plant proteins like beans, lentils, and tofu is a more beneficial health move than swapping it for ultra-processed plant-based analogs. Ultimately, for a holistic view of health, these products should be considered occasional treats rather than dietary staples.

Here are some key considerations for consumers:

Evaluate your goals: If reducing environmental impact is your primary goal, Beyond Meat offers a significant improvement over traditional beef.
Check the label: Always read the nutrition facts to monitor sodium and saturated fat, especially as formulations change.
Prioritize whole foods: For overall long-term health, focus on incorporating minimally processed plant proteins into your diet most of the time.
Context matters: An ultra-processed plant-based burger is not inherently healthier or unhealthier than its processed animal-based counterpart, depending on the full dietary context.

Comparison of Beyond Burger vs. Alternatives


Feature	Beyond Burger (Newer)	80/20 Lean Ground Beef	Whole-Food Black Bean Patty
Processing Level	Ultra-Processed	Minimally to Moderately Processed	Minimally Processed
Main Protein Source	Pea Protein Isolate	Animal Flesh	Black Beans, Vegetables
Saturated Fat	Lower (e.g., 2g)	Higher (e.g., 6g)	Very Low (e.g., 1g)
Sodium	Higher (e.g., 310mg)	Lower (unseasoned)	Variable, often lower
Cholesterol	Zero	Present	Zero
Fiber	Yes (e.g., 2g)	No	Yes (e.g., 3g)

Conclusion

In conclusion, the 'bad' ingredients in Beyond Meat are primarily a reflection of its nature as an ultra-processed food designed to replicate the sensory experience of meat. The high sodium content and the use of engineered fats (though improved in newer versions) and functional additives like methylcellulose are the main nutritional concerns for health-conscious consumers. While food safety authorities consider these ingredients safe, the larger conversation revolves around whether such products are truly a health food, or simply a less environmentally damaging way to consume a highly processed burger. For optimal nutrition, most experts recommend focusing on whole, unprocessed plant foods, but Beyond Meat can still serve as a useful tool for reducing red meat consumption for those who enjoy the flavor and texture.

For further reading on this topic, a detailed comparison can be found on the Harvard Health blog: How healthy are these meatless burgers?.

Frequently Asked Questions

This depends. Beyond Meat has no cholesterol and contains fiber, but is often higher in sodium than unseasoned beef and can be higher in saturated fat depending on the formulation. It is an ultra-processed food, while a lean beef patty is less processed.

Critics label methylcellulose as a 'bad' ingredient because it is a lab-processed binder with a 'chemical-sounding' name. While approved as safe by food authorities, it contributes to the product's ultra-processed nature.

Yes, in response to consumer feedback, Beyond Meat updated its recipe to use avocado oil instead of coconut oil, which significantly lowered the saturated fat content in its burgers.

As a highly processed ingredient, pea protein isolate lacks some of the fiber and other nutrients of whole peas. Some concerns also exist about potential contamination in protein powders, though this is related to supplement regulation rather than Beyond Meat specifically.

Many nutrition experts point to the high sodium content as a major health concern, especially for those with hypertension. The ultra-processed nature is also a key issue, as the long-term effects of regular consumption are not fully known.

For those transitioning from a meat-heavy diet, plant-based alternatives can be a helpful step. However, for optimal nutrition, focusing on whole, unprocessed plant foods like beans, lentils, and tofu is a better long-term strategy.

While the raw ingredients are nutrient-dense, the extensive processing can reduce or change the nutritional value. The products are fortified with vitamins and minerals, but the bioavailability of these added nutrients can be lower compared to whole foods.