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Brazilian plant-based food research uncovers health risks

Researchers exploring almost 50 years of plant-based food production have raised concerns about the impact on planetary and human health.

Researchers from the State University of Campinas (UNICAMP) in Brazil undertook an extensive review of plant-based food production over the past half-century and found that changing preferences have led to new product development (NPD) and production methods that pose risks to women’s health and the environment.

Global plant-based food demands

The number of people choosing to forgo meat, fish, and dairy, and opting for plant-based products over animal protein, is growing around the globe. According to Statista data, an estimated 25.8 million participants signed up to the most recent Veganuary campaign in January 2025, and global plant-based organic sales are anticipated to reach $9.2 billion by 2026.

In the Latin American market, meat substitutes are expected to grow by 11% in 2025. Data from market intelligence provider Mintel indicates that in 2020, 2.5% of all food and beverages (F&B) launched in Brazil contained a “plant-based” claim.

Analysing the country’s plant-based sector over the past decade, between 2014 and 2024, Mintel found that diversification in Brazil’s plant-based sector has increased, with vegan and vegetarian-curious consumers expanding beyond younger demographics.

Shifts and struggles in Brazil’s plant-based food landscape

Plant-based sources have shifted. While rice and beans remain culturally relevant in the South American country, crops including soy and sugarcane now dominate national production.

“One of the most critical findings from our study is the official authorisation for the use of an alarming volume and combination of pesticides, many of which are classified as extremely toxic and as posing a high environmental risk, particularly in the production of fruits, pulses, and cereals,” Maria Julia Miele, nutritionist and postdoctoral researcher at UNICAMP, told Ingredients Network.

Pesticide use in plant-based food production is garnering increasing attention from scientists as worries about the detrimental effects on the environment and women’s health grow.

“Since food is a major pathway of exposure, and these risks remain largely underreported, concerns are growing – especially regarding the presence of multiple pesticide residues in food,” Miele said.

The research found that the presence of pesticides may pose disproportionate risks for women of reproductive age, pregnant women, and their children.

Scalability does not reflect dietary habits

To keep up with consumer demands and formulation considerations, plant-based food production has naturally evolved over the past 50 years, undergoing numerous makeovers to reflect modern consumption needs. In Brazil, two leading consumer needs have led the plant-based food scene.

On the one hand, while the country’s plant-based food production has expanded in scale, on the other, it has not necessarily followed local dietary habits.

“Instead, the focus of production remains on meeting commercial demand, rather than addressing population needs or long-term sustainability,” Miele said.

On the other, considerations surrounding the broader food production environment such as safety are lacking.

“Despite the risks linked to pesticide use, there has been limited attention to food safety in relation to human and environmental exposure,” she added.

Plant-based food needs new and safer production techniques

Looking back over 50 years of plant-based development, the researchers issued a warning for the future of plant-based production.

“These insights suggest that the future of plant-based food production must adopt new and safer techniques, for both people and the environment we depend on,” Miele said.

Reviewing the authorisation of hazardous chemicals and promoting sustainable agricultural practices is an essential practice.

“The way forward is to integrate public health goals with agricultural and environmental planning,” she added.

In 2022, the Brazilian government announced it would regulate the plant-based sector to ensure fair competition. However, as 2024 research analysing the international plant-based regulations and strategies used for designation and labelling in Brazil highlighted, the LATAM country is among those without specific legislation regarding vegan and vegetarian products.

Alongside implementing nutrient-based public policies, the researchers stated that food management throughout the industry’s supply chain needs to integrate food security to ensure healthy and sustainable food systems within Brazil.