I can’t see any obvious cynical conflicts of interest here in the funding sources, but I don’t know the Bertebos Foundation. While I’m aware of some meat indus

I can’t see any obvious cynical conflicts of interest here in the funding sources, but I don’t know the Bertebos Foundation. While I’m aware of some meat industry campaigns to dissuade people from eating vegetarian alternatives, this study seems plausibly good-faith. The object level claim is “some of these products contain phytates” (aka anti-nutrients). Not my field but the first few search results suggest this is not considered to be a big issue? Eg https://www.hsph.harvard.edu/nutritionsource/anti-nutrients/ https://www.hsph.harvard.edu/nutritionsource/anti-nutrients/ Anyway, if there are steps these products can take to improve their nutritional profile, I’m sure they will work towards them. My model here is that it’s a recent capability gain to make meat-like products that are pretty close to the real thing in taste and texture, and further improvements to nutrition will follow inevitably.