Plant-Protein Fortification of Cereal Foods: Market Insights and Nutritional Implications for the Dietary Exposome

Abstract

Plant proteins can meet dietary needs when properly combined, but individuals who avoid legumes, tofu, or tempeh may struggle to maintain adequate protein intake. Some may turn to ultraprocessed foods, reducing their intake of fiber-rich, micronutrient-dense protein sources and increasing exposure to additives and processing-derived contaminants. These factors can disrupt the nutritional exposome, referring to the totality of dietary exposure that an individual faces throughout life. To evaluate whether the food industry addresses these issues, we analyzed the nutrition labels of 240 protein-fortified bread and pasta products from 29 countries across diverse geographic regions. Although protein fortification can improve amino acid balance, increase dietary fiber, lower glycemic response, a