Plant-Based Burgers Commercialized in the Spanish Market: Ingredients and Nutritional Assessment Based on Their Labels

Plant-based burgers (covering 29 products from 18 different brands) commercialized on the Spanish market during the first semester of 2025 were analyzed based on the information provided on their labels. Most of the products (28) had between 11 and 26 ingredients, with a median of 16.0 (mean of 18.5). One product included 42 ingredients. Soy was the main source of protein (72% of the products), and olive and sunflower oils were the main fat sources (54 and 51% of the products, respectively). The median protein content was 11.0% (mean of 13.0%), with 80% of the burgers falling within the range of 5-16%. The median fat content was 9.7% (mean of 10.0%), with 80% of the products ranging from 5.8% to 13.3%. The proportion of carbohydrates exceeded 10% in 83% of the products, and the fiber content was higher than 2.9% in most of the products (75%). The median salt content was 1.2% (mean of 1.2%), and a low percentage of products used additives in their formulations. These results show that decreasing the number of ingredients and the amount of fat and salt remain challenges that need to be addressed in these types of products.