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A label once intended for meat replacements is now used for shampoo, booze, and nearly every other product imaginable.

Several years ago, I made a New Year’s resolution to eat more plants. Doing so, I assumed, would be better for my health, for animals, and for the planet. Besides, it would be easy: The rise of plant-based meat alternatives, offered by companies such as Impossible Meat and Beyond Meat, made it a breeze to eat less meat but still satisfy the occasional carnivorous urge. I could have my burger and eat it too.

Or so I thought. Meat alternatives, I found, cost more than their conventional counterparts and are made with complicated ingredients that raise doubts about their healthiness—and even then, taste just okay. Other people have had similar concerns, part of the reason the popularity of those products has declined in recent years to such a degree that Beyond Meat is reportedly now in “survival mode.” But beyond the meat aisle, the “plant-based” label lives on in virtually every food product imaginable: instant ramen, boxed mac and cheese, Kraft singles, KitKat bars, even queso. You can now buy plant-based peanut butter. You can also wash your hair with plant-based shampoo and puff on a plant-based vape. Queso made from cauliflower instead of milk is correctly described as plant-based. But if peanut butter is vegan to begin with, then what is the point of the label? And who asked for plant-based liquor? On packaging and ad copy, plant-based has been applied to so many items—including foods that are highly processed, or those that have never contained animal ingredients—that it has gotten “diluted to nothing,” Mark Lang, a marketing professor at the University of Tampa who studies food, told me.

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The label’s vagueness has been a marketer’s dream, creating an enormous opportunity to capitalize on the perceived virtuousness and healthiness of eating plant-based. Brands use the “plant-based” label to “draw people’s attention to the aggregate goodness of a particular product” and simultaneously “deflect attention” from any less appealing attributes, Joe Árvai, a professor of psychology and biological sciences at the University of Southern California, told me...