Veggie burgers healthier, but fat content remains high

Veggie burgers are evolving rapidly within the Dutch market. Both nutritional value and taste are showing improvement. This is evident from a test by the Consumentenbond, conducted across private label and A-brands. Manufacturers are clearly focusing on healthier recipes and improved nutritional profiles. However, differences between products remain, especially in terms of fat content and taste. As a result, the category continues to shift within the plant-based segment.

Healthier composition continues

The salt content of veggie burgers has clearly decreased compared to 2020. At that time, none of the products met the criteria of the Schijf van Vijf. Now, six do. Three other burgers come close, but contain too little iron.

Manufacturers are increasingly adding vitamin B12 and iron. One of the tested burgers even contains twice as much vitamin B12 as a meat burger. At the same time, the level of saturated fat remains high in many products. This is often linked to the use of coconut oil or palm oil.

Taste receives higher ratings

Taste has also improved. In 2020, five out of sixteen veggie burgers received a failing score. In the current test, that number has dropped to three. The assessment is based on aroma, taste, juiciness, seasoning, and texture. Still, quality remains inconsistent. Not all products manage to convince, keeping the differences between brands clearly visible.

Pre-cooked gains ground

Pre-cooked burgers stand out in the results. They dominate the top five of the test. These variants are considered healthier and score similarly on taste compared to raw products. Prices are often lower as well. In the test, prices per burger range from €0.75 to €2.47. Price is not included in the overall score, but it does play a role in determining the Best Buy.

Sixteen veggie burgers from various supermarkets were tested. In total, 63 consumers evaluated the products blind, without knowing the brand.

Consumentenbond.nl