Is Beyond Burger Inflammatory and Not Nutritious?

The Beyond Burger is a plant-based meat substitute developed by Beyond Meat, designed to replicate the taste, texture, and nutrition of a traditional beef burger while being entirely vegan. There are millions of vegans and vegetarians throughout the world. For their consumption, some food items have a meat-like texture and flavour, but they don’t contain any meat products. There are numerous critical concerns about it on social media.

Social Media Posts

Some social media posts claim that nothing can match the nutritional value of a beef burger and allege that vegan alternatives like the Beyond Burger are inflammatory and made with incomplete proteins.

We decided to do a fact check on this.

Fact Check

Is the Beyond Burger made with inflammatory ingredients such as canola oil and processed additives?

Ingredients: The Beyond Burger’s main fats are expeller-pressed canola oil and refined coconut oil.

It also contains pea protein isolate, rice/mung bean protein, and minor ingredients like methylcellulose (a plant fiber thickener), yeast extract, natural flavors, etc. The ingredient list can be read here in Beyond Meat website. Critics allege seed oils (canola) and coconut oil cause inflammation. However, science does not support labeling canola or similar “vegetable” oils as proinflammatory. Multiple reviews (and EFSA/EU guidelines) show canola oil is heart-healthy: it lowers LDL cholesterol and does not raise inflammatory markers .More details can be read here in this review. In fact, dietitians and researchers note “linoleic acid (omega-6) – the main fat in seed oils like canola – does not increase inflammation in people”. A recent EUFIC review (Mar 2025) explicitly debunks the myth, citing trials where adding seed oil fats did not increase markers like CRP, and higher linoleic levels even correlated with lower inflammation. The EUFIC review can be read here. A Johns Hopkins expert likewise states there is “abundant evidence” that common seed oils are not harmful and can reduce chronic disease risk .More details can be read here.

Coconut oil, by contrast, is high in saturated fats. It raises both HDL and LDL cholesterol. More details can be read here. Harvard Health notes no evidence coconut oil reduces heart disease risk, and guidelines recommend using it sparingly. More details can be read here. In the Beyond Burger, coconut oil is only ~5 g per 113 g patty , a moderate amount; U.S./EU guidelines would classify it as part of the saturated-fat budget (<10% of calories). As per Beyond Meat company , an 80/20 beef patty has similar or more saturated fat than a Beyond burger . Thus, while coconut oil isn’t “anti-inflammatory,” its inclusion is modest and aligned with standard dietary patterns. More details can be read here in Harvard medical school’s website

2. Are the proteins in the Beyond Burger truly “incomplete” compared to animal-based protein like beef?

Beyond Burger’s protein comes mainly from pea protein isolate (and in newer formulations, rice and mung bean proteins). More details can be read in here and here. A common criticism is that plant proteins are “incomplete” (missing some essential amino acids, EAAs) compared to animal proteins. In fact, most plant proteins are lower in one or more EAAs: legumes (peas, beans) tend to be low in the sulfur-containing amino acids (methionine, cysteine) .More details can be found here.

Analyses of protein quality (e.g. DIAAS (Digestible Indispensable Amino Acid Score) and PDCAAS (Protein Digestibility Corrected Amino Acid Score) confirm this. Animal proteins (milk, egg, beef) score near 1.00 (100%) on these scales, meaning they provide all EAAs in the right ratios and are highly digestible. A related study can be read here. Pea protein isolate has a lower score – roughly 0.8 for PDCAAS and ~0.66 for DIAAS –indicating methionine is the limiting amino acid. Beef, by contrast, scores 1.0 (no limiting AA).

However, “incomplete” does not mean nutritionally inadequate if the diet is varied. Beyond Burger mitigates this by blending proteins: pea plus rice and mung bean proteins. Rice protein is higher in methionine (complementing pea), and mixing sources raises the overall amino acid profile. One review notes that combining pea and rice protein can achieve a PDCAAS of 1.00. The related study can be reached here. Moreover, adult nutrient needs for EAAs are modest, and a varied plant-based diet can easily supply them. As the Green Queen science review observes, pea protein contains all nine EAAs and lacks common allergens (though it is low in methionine).More details can be read here.

Comparison to beef: Gram for gram, Beyond Burger (113 g) supplies about 20 g protein , similar to a 4‑oz beef patty (~21 g protein ). The amino acid pattern differs somewhat (more lysine, less methionine in pea), but within a mixed diet there is no risk of deficiency. U.S. and EU guidelines both recognize that plant proteins can meet needs if consumed in variety and adequate amounts. For example, EFSA and the FAO note that diets with legumes, grains and nuts in combination can provide a “complete” profile over the course of a day.

3. Do the additives in Beyond Burger (e.g., pea protein isolate, yeast extract, natural flavors) pose significant health risks or outweigh the benefits of plant-based eating?

Beyond Burgers contain several additives beyond whole ingredients. We review the main ones:

Pea protein isolate, rice protein, mung bean protein: These are concentrated plant proteins. They are no different chemically from eating peas or rice – just more protein. There is no evidence that isolated pea/rice protein causes harm; they are digested like other proteins. Rarely, people with legume allergies may react to pea protein, but this is uncommon. Digestibility of isolated proteins is high (pea protein has ~90–97% digestibility). More details can be read here.

Yeast extract (autolyzed yeast): Used for umami flavor. It contains free glutamate (like MSG) but typically at low levels. Health groups (CSPI) note that adverse reactions to yeast extract are unlikely, especially compared to added MSG. It does add a small amount of sodium and flavor, but no specific toxin or inflammatory agent. More details can be read here.

Natural flavors: This umbrella term can include many plant-derived (or sometimes animal-derived) concentrates. By regulation, natural flavors must come from the named source (herb, fruit, meat, etc.) and are used in tiny amounts. Although not transparent to consumers, these substances are generally regarded as safe; there is no evidence that “natural flavors” in Beyond Burger have any unique health risk.

Methylcellulose: A binder and thickener (also a soluble fiber). It is chemically just cellulose (plant fiber) treated with methyl groups. It is not absorbed and has no nutritional value but can produce a bulk laxative effect in high doses. The amount in a burger is small, so the only possible “side effect” would be mild (e.g. extra fiber leading to some gas or regularity). It is FDA-approved as a food additive and has no safety issues at dietary levels. More details can be read here.

Other minor additives: Gum arabic, citrus extract (antioxidant), vitamins/minerals, annatto (color) –all common and safe additives.

Overall, Beyond Burgers are “highly processed” compared to home-cooked whole foods, which some nutritionists note (Harvard Health). But the additives themselves are chosen to mimic meat properties (texture, flavor) and are not known to cause health problems in moderation. Many processed foods use similar ingredients. None of these additives specifically undermines the known benefits of a plant-rich diet.

As some dietitians note, the benefit of soybean or legume intake (e.g. fiber, phytochemicals) may be somewhat reduced in heavily processed forms, but this is a matter of degrees of processing, not a unique toxin in Beyond burgers.

4. How does the nutritional profile of a Beyond Burger compare to a grass-fed beef burger and bean burger?

The graph below was extracted from Harvard Medical College`s official website. The related article can be reached here.

5. Is there credible scientific evidence that plant-based meat alternatives are more inflammatory than beef?

Is there evidence that plant-based meat alternatives (PBMAs) like Beyond are inherently more inflammatory than beef? The short answer: no. Current research shows no clear pro-inflammatory effect of plant patties, and some evidence that plant-based diets can reduce inflammation. Seed oils and omega-6: As noted, diets high in linoleic acid (omega-6) from seed oils do not raise systemic inflammation in humans. A controlled-trial review found that increasing dietary omega-6 did not change markers like CRP, and in fact people with higher linoleic acid had lower inflammation. Thus, the seed-oil content of Beyond (canola/sunflower) is unlikely to cause inflammation. More details can be read here.

Saturated fat: Both beef and Beyond contains saturated fat. A high saturated-fat intake can raise LDL and possibly promote inflammation over time, but beef and coconut oil each supply saturated fat. More details can be read here Beyond Burger has roughly 5 g sat fat per 113 g; an equivalent beef patty has 6–8 g .More details can be read here. Neither level is extreme by itself. Guidance is to limit saturated fat; both diets should be moderate.

Direct studies: Recent human studies comparing diets of vegans/vegetarian’s vs omnivores have found no significant differences in inflammatory biomarkers after controlling for weight/BMI. For example, a 2023 Scientific Reports study measured IL-6, TNF-α, CRP and gut-permeability markers in healthy vegans, vegetarians, omnivores and low-carb eaters, all matched for age/BMI. They found no differences in any markers by diet pattern. In other words, healthy plant-eaters did not have higher inflammation than meat eaters; the dietary pattern alone did not predict inflammation.

Intervention trials: In an 8-week RCT, switching to a diet of plant-based meat analogs versus an omnivorous diet produced no meaningful improvements in cardiometabolic biomarkers (lipids, etc.), but importantly also no adverse changes. Although that study (in an Asian population) was not focused on inflammation per se, it suggests plant burgers are at least not worse than meat for metabolic health in the short term. More details can be read here.

Expert consensus: Public health experts emphasize that a whole-food plant diet tends to lower inflammation (due to high fiber/phytonutrients). A related report can be read here. PBMAs are processed foods, but replacing processed meats with them would not likely increase inflammation. Indeed, both U.S. and European guidelines encourage increasing plant proteins and oils (unsaturated fats) for heart health, with no warning that plant meats are inflammatory.

6. Do vegan burgers lack essential nutrients found in beef, or are they adequately fortified?

Animal meats naturally supply nutrients that are scarce in plants. For example, beef is a rich source of Vitamin B₁₂, heme-iron, and zinc . Plant-based diets must address these:

Vitamin B₁₂: Found almost exclusively in animal foods. Without supplementation, vegans risk deficiency. Recognizing this, Beyond Meat fortifies its products with B₁₂. The Nutrition Facts show one Beyond Burger patty supplies ~2.4 μg B₁₂ (100% of U.S. DV(Percent Daily Value)) – exactly matching an equivalent beef serving . This mirrors Harvard’s review: “Both Impossible and Beyond add vitamins and minerals found in animal proteins – like vitamin B₁₂ and zinc – in amounts equal to (or greater than) red meat” . Without such fortification (as in a homemade veggie burger), B₁₂ would be absent. Dietary guidelines (USDA, EFSA) advise vegans to rely on fortified foods or supplements to meet the ~2.4– 4 μg/day requirement .More details can be read here.

Iron: Beef provides heme iron (~15% DV per 4 oz) which is highly bioavailable. Plant foods contain non-heme iron, which is less well absorbed and inhibited by phytates. A Beyond Burger is fortified with iron – about 4 mg (20% DV) per patty – comparable to beef. (Nutrition Facts show 4 mg iron, 20% DV.) Harvard notes that plants contain phytic acid, requiring vegans to consume up to twice the iron to compensate. Fortified Beyond patties help close this gap.

However, it’s true that the iron in Beyond is non-heme, so its absorption will still be lower than beef’s.

To optimize intake, guidelines recommend eating vitamin-C rich foods with plant iron. More details can be read here.

Zinc: Beef is an excellent zinc source. Beyond also fortifies zinc – ~4.6 mg (40% DV) per patty. Harvard’s article confirms Beyond matches red meat for zinc. Plant zinc is also less bioavailable due to phytates, so fortification is beneficial. (The Beyond Burger contains ~4.6 mg/113 g; grassfed beef (~100 g) has roughly 5 mg from standard data.)

Other B-vitamins: Beyond adds several B-vitamins (niacin, B₆, pantothenate) to mimic meat levels. For instance, a patty has 2.4 μg B₁₂ and 0.3 mg B₆. By contrast, a beef patty naturally has B₁₂, B₆, niacin, etc., but Beyond’s fortification makes their totals “comparable”.

In sum, the formulation of Beyond Burgers deliberately compensates for nutrients scarce in plants. U.S. and European dietary guidelines highlight these differences: vegetarians/vegans are routinely advised to ensure adequate B₁₂, iron, zinc via fortified foods or supplements. For example, EFSA sets an Adequate Intake for B₁₂ at 4 μg/day, knowing it comes from animal/fortified sources. The Harvard review explicitly notes that fortified B₁₂ and zinc are a “plus” for vegetarians

7. How Does Beyond Burger Compare to Processed Meats Like Bacon or Sausages?

Critics of the Beyond Burger often highlight its processed nature, claiming that “real meat” is healthier simply because it is natural. However, this claim fails to acknowledge that many conventional meat products, such as bacon, hot dogs, and sausages, are also processed and often contain ingredients with known health risks.

According to the World Health Organization’s International Agency for Research on Cancer (IARC), processed meats are classified as Group 1 carcinogens, meaning there is strong evidence they cause cancer, particularly colorectal cancer. This classification includes meats that have been preserved by smoking, curing, salting, or the addition of chemical preservatives like nitrates and nitrites (Source: WHO).

By contrast, Beyond Burgers do not contain nitrites, nitrates, or other curing agents, and they are not smoked or chemically preserved in the same way. While they are considered ultra-processed foods due to the inclusion of isolated proteins and flavoring agents, their ingredient profile is generally regarded as safe and does not include any substances classified as carcinogenic.

In fact, many nutritionists argue that replacing processed red meats with plant-based alternatives like Beyond Burger could reduce exposure to harmful compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), both of which form during high-temperature cooking of meat and have been linked to cancer risk (Source: National Cancer Institute).

In summary, while both Beyond Burgers and traditional processed meats are “processed” in different ways, the type of processing and the ingredients used matter significantly. Beyond Burgers may be a healthier alternative for individuals looking to reduce their intake of carcinogenic compounds without giving up the texture and taste of meat.

8. What Has Beyond Meat Said About These Claims?

Beyond Meat has addressed health claims about its Beyond Burger, emphasizing that their products are designed to be better for consumers than animal protein equivalents. They highlight that Beyond Burgers contain no cholesterol, 35% less total fat, 35% less saturated fat, fewer calories, and no added hormones or antibiotics compared to an 80/20 beef burger. Beyond Meat also points to scientific research, such as the Stanford SWAP-MEAT study, demonstrating positive cardiovascular effects from replacing animal meat with their plant-based products, including improvements in LDL cholesterol levels.

Regarding the claim that Beyond Burgers are inflammatory and lack essential nutrients found in beef, Beyond Meat states their products provide a good source of protein and are fortified with vitamins and minerals such as vitamin B12 and zinc, which are typically harder to obtain from plant sources alone. They acknowledge that plant-based meat alternatives may differ nutritionally from beef, for example, containing less iron and vitamin B12, but they aim to compensate through fortification.

Conclusion

The viral social media posts claiming that Beyond Burger is inflammatory and lacks complete proteins are misleading. According to the evidence, Beyond Burger does not contain such a high level of inflammatory ingredients. While plant-based proteins may differ from animal proteins in amino acid profile, combining complementary sources, as Beyond does, can provide all essential amino acids. Along with fortification, this makes Beyond Burger a viable and nutritionally adequate meat alternative.