Creating sustainable food demands a protein base like soy, even though its production drives up deforestation rates. On top of that, achieving the right nutrition balance means adding unsustainable plant oils and other synthetic nutrients into the mix.
To achieve the desired texture, unsustainable synthetic texturing chemicals are used—such as binders, thickeners, and emulsifiers. Those make up the core components of what we recognize as ultra-processed foods. Such ingredients, which are pervasive in our diets, are strongly linked to a concerning range and degree of health problems. Now, they have also found their way to "sustainable" food.