Read more: Nicki Minaj Launches Range Of Barbie Pink Vegan Sneakers

The limited edition sauce is in collaboration with Mattel, the owners of the Barbie brand, and it was released to celebrate Barbie’s 65th birthday. 

The launch comes in the wake of the huge success of the Barbie film last year. It starred Margot Robbie and Ryan Gosling as Barbie and Ken, and it became the highest grossing film of 2023 with its USD $1.36 billion earnings. Soon after the film’s release, Heinz posted a mock up of a Barbie-themed sauce to Instagram – and decided to bring it to life after huge public demand.

“Barbie well and truly won the hearts of Brits all over again last year, and after seeing the reaction this sauce brought to our fans on social media, we knew we had to make it a reality,” said Thiago Rapp, director of taste elevation at Heinz. “We’re always looking for ways to innovate and give our fans what they want, and we’re thrilled to be able to bring this iconic partnership with Mattel to life.”

On its website, Heinz describes the sauce as “the perfect pink pairing for burgers and brings extra smokiness to everything from chips to pizzas.” The mayo is available to buy at Tesco stores and online at Heinz to Home. 

Read more: 10 Vegan Sandwich Ideas

Heinz embraces veganism

The Barbie sauce is the latest in a long line of vegan products from Heinz. Some of Heinz’s most famous products – including Ketchup, BBQ Sauce, and Baked Beans – are all accidentally vegan. Heinz has also previously released plant-based versions of many of its non-vegan best-sellers.

It released egg and dairy free takes on its famous Mayonnaise and Salad Cream back in 2020, a decision that the company said was driven by the rise in veganism and flexitarianism. 

In 2022, Heinz announced that launch of vegan versions of its iconic Cream of Tomato Soup, as well as a meat-free Beanz and Vegan Sausages tin. “Our incredibly exciting (and incredibly delicious) Heinz plant-based innovations have been several years in the making to provide the iconic taste of Heinz, but now plant-based!” Manel Jordão, brand manager at Heinz, said in a statement at the time. 

Read more: How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust)

The post Heinz Unveils ‘Barbie’ Sauce: A Pink Vegan BBQ Mayo appeared first on Plant Based News.

The ad, titled “Bit Weird”, starts off by zooming in on a packet of Flora plant butter, with a voiceover stating: “There it is, Flora, made with plants.” And it tastes so good that it raises a question: is it a bit weird we’ve spent so many years pumping plants through a cow?”

Read more: You Can Now Buy 3D Printed Plant-Based Octopus

As a cartoon image of a cow appears on screen, the voiceover says “here’s a cow, let’s ask him. Is it weird?” The cow then nods in agreement. 

“It really is a bit weird, I totally agree, thank you,” the voiceover says, before finishing with the words: “Flora: skip the cow.”

Flora moves away from dairy

Flora, which was founded in 1964, has a wide range of spreads and plant-based butter blocks, which it sells in supermarkets across the UK. 

Read more: Potatoes Are Healthier Than You Think – 6 Reasons To Eat Them

Up until last year, Flora was not a vegan brand, and used dairy in its “buttery” spread. In October, however, the brand announced that it would be moving away from dairy completely, meaning its entire line is vegan-friendly. 

Soon after, it launched a campaign called “skip the cow,” which it said is to encourage people to “stop and think” about consuming dairy.

“We’re thrilled to have made the Flora range 100 percent plant-based, completely dairy-free, and suitable for vegans, helping us on our mission to build a better, plant-based future,” Ian Hepburn, Marketing Director of Upfield in the UK, told PBN at the time. “The current food system isn’t sustainable, and we’re committed to driving positive change through delicious and nutritious food that’s not only easy and affordable, but better for us and our planet.”

Last month, Flora announced the release of double and plant-based creams to UK supermarkets. At the time, it said it was aiming to “disrupt” the cream market.

Read more: South Korea Launches Nine Day Vegan Food Tour

The problem with dairy

The dairy industry is widely regarded as cruel. Cows only produce milk after giving birth to a calf, and humans take her baby away so that she can be milked. When her milk production slows, she will be sent to the slaughterhouse. 

It’s also an unsustainable industry. As well as producing greenhouse gas emissions (mostly in the form of methane), it uses up vast amounts of land and freshwater, while also causing pollution. 

The post Spread Brand Flora Says Dairy Is ‘A Bit Weird’ In New Ad appeared first on Plant Based News.

If you’re looking to boost your gut health, one thing that may help is incorporating more probiotic foods  – containing live bacteria to stimulate the growth of beneficial microorganisms – into your diet using gut-friendly recipes.

While probiotics can be supplemented, they are easily ingested through nutritious fermented foods like miso, kombucha, tempeh, sauerkraut, and kimchi. (Note: not all fermented foods are probiotic, but many are, including those listed here.)

The following gut-friendly recipes contain probiotic and fermented ingredients chosen for their nutritional value and microbiome-boosting qualities, as well as their flavor and versatility.

Read more: 50 High-Fiber Recipes

Fermented foods and gut health

According to the BBC Science Focus Magazine, there are more microbial cells in the human body than there are human cells, approximately 39 trillion to 30 trillion.

Furthermore, the gut specifically hosts an enormous, complex community of around 100 trillion microbial cells – described in an NIH study as influencing “physiology, metabolism, nutrition and immune function.”

What a person chooses to eat directly influences their gut’s microbiome, which in turn impacts their health. One recent study even suggests that nutrient-dense fermented foods – which of course support a healthy microbiome – may have been the pivotal moment that led to the evolution of humans’ large brains in our ancestors around 2.5 million years ago.

Fermentation is the process by which microorganisms break down starch and sugars into acids, which preserves foods, develops flavor, and produces the beneficial microorganisms which aid gut health. (Some brands are now using precision fermentation to help make nutritious and sustainable alternative proteins, including plant-based steak and even milk.)

Read more: 8 Protein-Rich Vegetables To Add To Your Meals

One of the most popular fermented foods of the moment is kimchi, a cabbage-based dish that is widely celebrated for its tangy, umami flavor as well as its myriad of nutrients and associated health benefits. Speaking to Plant Based News, Registered Dietician Emily McKee estimated that kimchi contains “up to 25 different species of live bacteria.”

“The popularity of kimchi at the moment, […] is largely due to the fact it provides us with both prebiotics, which are nutrients that provide food for our gut bacteria, and with probiotics, aka live microbes which survive to reach our lower intestine,” explained McKee.

9 gut-friendly recipes featuring fermented foods

These recipes mostly include lunches, dinners, and snacks, but a stack of savory kimchi and scallion pancakes would certainly work for a gut health-promoting breakfast, too.

Foods such as miso have a huge number of additional health benefits, too, including “antidiabetic, antioxidative, anti‐inflammatory, anticancer, and antihypertensive properties.” Tempeh, another fermented soy product, is notably rich in protein, calcium, and iron.

Read more: The Top 5 Recipes You’ve Been Cooking In March

The ‘microbiome’ bowl

This recipe comes from Carleigh Bodrug’s new cookbook Plant You: Scrappy Cooking and includes sauerkraut, a fermented cabbage dish similar to kimchi. The bowl also contains wild rice, quinoa, broccoli florets, and broccoli sprouts, all of which are rich in fiber – another important contributor to a healthy gut ecosystem.

Find the recipe here.

Savory Korean pancakes

Created by Emily Yeo, this simple recipe uses just four main ingredients and can work as a snack, a side, or a main dish. Kimchi adds its trademark umami tanginess – and gut-supporting probiotic bacteria – but the recipe counterpoints this nicely with scallions.

Find the recipe here.

Kimchi miso ramen

This recipe combines kimchi and miso for a probiotic powerhouse of vegan ramen. It’s spicy, rich, and surprisingly simple to put together with just 10 minutes of prep and 25 minutes of cooking. Created by Plant Based Matters, aka the Japanese Vegan, the recipe can be easily adjusted to accommodate any miso, but vegan kimchi with gochujang is essential.

Find the recipe here.

Easy high-protein tempeh

Another quick (under 30 minutes) recipe, this one from World of Vegan also works as a starter, main, or snack. While the prep and cook time is short, the tempeh is improved by letting it marinate overnight for a deeper, more complex flavor.

Find the recipe here.

Tempeh meatballs

Happy Skin Kitchen combines DIY tempeh-based mince with mushrooms, garlic, onion, and seasoning for a super high-protein and gut-friendly take on meatballs. Serve with your go-to tomato sauce and pasta, or perhaps in a fully loaded vegan sub.

Find the recipe here.

BBQ tempeh and apple slaw sandwich

Talking of fully loaded sandwiches, this recipe – also from Happy Skin Kitchen – combines BBQ tempeh with a sweet and delicious apple slaw. For an optional extra that will further boost the nutrients in this lunchtime favorite: add sauerkraut or kimchi.

Find the recipe here.

Miso aubergine steaks

Viva’s Vegan Recipe Club has some standout recipes, and these miso-coated aubergine steaks are no exception. Super quick and delicious, these aubergine steaks make for a good side, topping, and snack. Top with chili flakes and fresh parsley.

Find the recipe here.

Grilled asparagus with miso lime mayo

Another one from Plant Based Matters, this recipe is deceptively simple and easy to adjust as preferred, but definitely works best if cooked with an authentic Japanese miso. (Try your local Asian market and look for brands that contain just the minimum key ingredients: water, soybeans, koji grain, salt, and perhaps alcohol – a byproduct of the fermentation process.)

Find the recipe.

Cajun pasta with panko-crusted tempeh

Coming to us from This Savory Vegan, this special Cajun-style pasta recipe includes a plant-based broth along with vegan cheese and milk. The tempeh is well-marinated in a tahini, vinegar, mustard, and lemon-based dressing, and then finished with panko breadcrumbs.

“This Vegan Cajun Pasta with Panko Tempeh is comfort in a bowl,” writes This Savoury Vegan founder Rene. “Creamy pasta, crunchy tempeh, and the perfect amount of spice – a must-make!

Find the recipe here.

The post 9 Gut-Friendly Recipes Featuring Fermented Foods appeared first on Plant Based News.

Read more: Study Puts Fermented Foods, Not Fire, As Pivotal Moment In Human Brain Growth

Nonetheless, it is now out in the open that the agriculture industry has been deliberately tampering with the jalapeño. Hailing from Mexico, the name is Spanish for “from Xalapa,” the Mexican city where the medium-sized chili pepper was traditionally grown and cultivated. Fans of the pepper are now worried it will never retain its original spice level following agricultural intervention.

A larger jalapeño, but with less heat

The concern all follows a report in a report in D Magazine that finds these lower-spiced jalapeños are the results of “a vast industrial scheme.” The new variety of the pepper is called TAM II, and, because it suits many aspects of the jalapeño production industry, is often now the jalapeño people will find themselves eating at home or in restaurants. The name refers to Texas A&M University, where TAM II was first developed.

Read more: Legume-Based Dairy Could Be The Next Plant-Based Innovation

There are several reasons why it suits industrial-level agriculture and the food industry at large so well: despite its deeply controversial reduced scoville-level, it grows to be a larger fruit with an increased amount of flesh. As with many tampered-with fruits and vegetables, there is a perception that it looks better aesthetically. It has stronger virus resistance, and also boasts a faster maturation.

Shop local for the spicier jalapeños

This all means it will be tricky for those who don’t wish to buy the TAM II variety. One of the only viable workarounds in such a situation is to shop at smaller or independent greengrocers, where shoppers can discuss with the staff which jalapeño variety they are stocking. The spicier varieties to ask for are Early and Mitla peppers. 

Read more: Get More Protein With This Easy Sheet Pan Broccoli And Tofu

A big driver of TAM II production is the salsa industry. With this newer variety of jalapeño, which is only around 20 years old, salsa makers can now control the spice levels of their products more precisely, often adding their own spice to tweak the salsa to their desired result.

The post It’s Not A Rumor: Why Jalapeños Are Becoming Less Spicy appeared first on Plant Based News.

Spring is officially here, the evenings are getting longer, and the weather is (almost) warming up. All this can only mean one thing: it’s officially time to get excited for festival season.

If you live in the UK, Vegan Camp Out (VCO) should definitely be on your 2024 festival line-up. Taking place on July 26-29, 2024, at Bicester Heritage in Oxfordshire, it’s set to feature huge names from the vegan and plant-based space. These include vegan educator Earthling Ed, naturalist Chris Packham, activist Genesis Butler, comedian Simon Amstell, and Drag Race star Bimini. There will also be musical performances from the likes of Kate Nash, P Money, and Macka B. VCO attendees can enjoy after parties, yoga classes, workshops, and – perhaps most excitingly – try an unbelievable array of vegan food.

The food at VCO is the stuff of legend. Each year, the festival features a diverse range of fully plant-based food from vendors across the country.

“It’s always great to announce our food line-up to the world after months of curating a diverse and delicious array of tasty food options,” Jordan Martin, VCO director, told Plant Based News. “We have over 50 of the UK’s best vegan street food and restaurants coming to VCO this year. Including many of the obvious veterans but also a lot of new names that we will welcome to the festival for the first time.”

This year, there are a whopping 57 food vendors heading to the festival. Details of all the Vegan Camp Out food options can be found below.

Vegan Camp Out 2024 food vendors

Project D: This hugely popular donut brand will once again be bringing its tasty vegan range to the festival

Purezza: If you haven’t yet had the pleasure of trying Purezza, this all-vegan pizza brand is a must-visit

Wholesome Junkies: If you had a big night at one of the after parties and are craving a burger, Wholesome Junkies is the place to go

What the Pitta: An entirely vegan brand famed for its vegan kebabs, these put any meat version you may have eaten in the past to shame

Doner Summer: Another kebab specialist, Doner Summer also offers plant-based burgers

Dappa: We’ve got everything crossed the sun will be shining at the festival, and Dappa’s ice creams will be a perfect treat for hot weather

Livity: This hugely popular eater specializes in Jamaican and St Lucian cuisine, with an emphasis on healthy and whole foods ingredients

Osu Coconuts: As well as its plant-based meals, Osu offers whole coconuts to drink from – an ideal refreshing treat for any festival

Sgaia foods: Sgaia specializes in plant-based meats, including beef roasts and bacon rashers

Chickenish: If the words “vegan fried chicken” aren’t enough to get your rushing to Chickenish, we don’t know what to tell you

No Catch: A hugely popular VCO regular, No Catch will once again be bringing its vegan fish and chips to the festival

En Root: South London-based En Root is known for its all-vegan Indian cuisine

Happy Maki: Another old favorite, Happy Maki’s iconic sushi rolls are back for 2024

The Green Grill: Green Grill is known for its wide array of vegan burgers and hot dogs

More Plantae: This eatery specializes in organic, fresh, and whole foods-based vegan meals

Vegan Antics: This bakery is great to visit after a meal, as it specializes in cupcakes and other sweet treats

Hogless Roast: Exactly what it says on the tin – a vegan hog roast without the cruelty

Vice Burgers: Burger highlights include Peanut Butter BBQ and Cherry Bourbon BBQ

Vegan Filth: This vegan junk food eatery features burgers, fries, kebabs, and more

Shrubchester: Visit this stall for an array of unusual and innovative vegan foods

Vausages: These artisan vegan sausages will blow your mind (make sure to check out the “secret blue sauce”)

VGN Boulevard: This vegan junk food specialist offers Redefine Meat’s realistic vegan steak, among burgers, fries, and more

LICK: Another ice cream joint, make sure to check out LICK’s waffle cones

Sanctuary Coffee: This speciality coffee roaster raises money for animal sanctuaries through their sales, meaning you’ll be doing some good while indulging in your morning caffeine fix

Bamboo: A street food vendor specializing in Greek and Lebanese kebabs

No Fricken Chicken: This eatery specializes in vegan chicken dishes, as well as loaded fries

Vegan n’ Fries: Vegan chicken, kebabs, and other junk food can be found here, with dishes like salt and pepper fries on offer

Sloth and Sparrow: If you’re a hot dog fan, this should be your go-to. It has a wide range of innovative recipes on offer, as well as loaded fries

Wawin: For the Chinese food fans out there, this will be a welcome sight, with vegan takes on classic takeaway dishes

Dhils Grill: These vegan street food specialists will be offering vegan kebabs, burgers, and more

Vital Foodz: Self-described as “CariVEGAN,” these Caribbean dishes include vegan pepper steak, chickpea curry, and more

Yala: Dishes like chick’n shwarma and spicy “beef” kebabs are on offer here

The Vegan Street Diner: This eatery specializes in classic American-style hot dogs, a welcome sight for any junk food fan

Zest Kitchen: A wide array of food – from bao buns to nachos – on offer here

Ninas Taco Truck: This Mexican street food specialist offers tacos, burritos, and more

Plantugese: Plant-based takes on traditional Portuguese dishes can be found at this vendor

Red Tent Ethiopia: Ethiopian street food with a number of whole foods-based dishes

Bam Bam Vegan: A vegan pâtisserie serving a wide range of cakes, pastries, tarts, and more

Love is Churros: Specializing, as you’ve probably guessed, in vegan churros

Yom: These “bowls for your soul” will be sure to warm you up in the chilly evenings

The Fruitory: Featuring fresh smoothies, juices, and more

Mel Tropical Kitchen: Here, you’ll find salads, wraps, and raw food

Say Cheese: An entirely plant-based mac and cheese stall

Soyahoy: Salad bowls, pastries, juices, cookies, and more feature here

Block Foods: Here, you’ll find a variety of different tofu-based dishes

The Good Grub: A variety of vegan takes on classic dishes, including fish and chips and fajitas

Divine Simpatico: Healthy dishes like salads and açai bowls, which will have you feeling refreshed after a long day of walking

Gourmet Poké: These plant-based poké bowls feature vegan meat and seafood alternatives

Vegan To You: This fully plant-based catering company offers a wide range of vegan cuisines

Tibetan Memories: Here, you’ll find Tibetan dishes like potato pea curry, spinach curry, and Momo dumplings

Garden Restaurant: Healthy foods and cold-press juices are complemented by sweet treats here

Mouthfull Kitchen: This Asian-style eatery serves a variety of buns (including mock duck and tofu), as well as sweet treats

Fluffs: These vegan pancakes will be a welcome addition to your mornings

Indo Vegan: This brand offers its own plant-based meats, as well as an array of other foods

Vummies: This is a vegan sweet shop offering a wide array of sugary snacks

Vegan Lane: This online vegan store offers a wide variety of plant-based sweets and other products

Hooked: Head to this vegan seafood brand for plant-based takes on salmon, tuna, and other fish dishes.

Fat Jay’s Waffle Co: Visit Fay Jay’s for some unbelievable vegan waffles

How can I get Vegan Camp Out Tickets?

If you fancy getting your hands on as many of these dishes as possible, you’ll be pleased to know that tickets to VCO 2024 are still available to buy (over 50 percent have sold, so you need to be quick).

For more information, visit the VCO website. You can also get payment plan tickets here. Visit here for more information on glamping, here for pre-pitched tent hire, and here for cabin / hut hire. Find out how to travel to the festival by coach here.

Vegan organization Viva! is once again partnering with Vegan Camp Out, and its director Juliet Gellatley is returning to do a talk at the festival. 

“Viva! is delighted to partner Vegan Camp Out for the seventh year,” Gellatley said in a statement. “And 2024 is extra exciting, as it will be Viva!’s 30th anniversary! We will be going above and beyond in our celebrations, and we can’t wait for you to join us! A milestone in the vegan calendar, Vegan Camp Out is a momentous occasion. With its signature blend of top vegan entertainment and activism – not to mention incredible food, and speeches, we can’t wait to be a part of the revelry!” 

* This is paid-for content. Funds from this article help Plant Based News continue to provide millions of people around the world with free content they know and love. We only work with brands we support and use ourselves.

The post Full List Of Food Vendors Heading To Vegan Camp Out 2024 appeared first on Plant Based News.

Here’s our top-five roundup for March, with a distinctly Italian theme. Buon appetito.

1. High protein vegan lasagna

Created by Sarah Cobacho at Plantbaes, this high-protein, plant-based spin on a traditional lasagna is nutritious and comforting, making it a good meal prep option for weeknights during the still-chilly days of early spring. It combines textured vegetable protein (TVP) with mushrooms for a meaty texture, and 200g of TVP contains around 52g of protein.

Find the recipe here.

2. Roasted cauliflower bowl

This recipe is another one from Plantbaes, and it combines the seriously underrated – and extremely versatile – cauliflower with a garlic confit yogurt dip. The creamy vegetable is extremely nutrient-dense and includes vitamins C, K, and folate along with fiber. The harissa gives everything a peppery, smoky flavor which the fresh taste of the parsley highlights.

Find the recipe here.

3. Balsamic tomato-baked orzo

Henry Firth and Ian Theasby from BOSH! created this dish using store-bought plant-based feta, of which there are now several varieties, but you could also try making your own using this additional recipe. While still comforting and hearty, Firth and Theasby say their baked orzo brings “the summer to your table,” making it a “certified keeper” for the rest of the year.

Find the recipe here.

4. The ultimate vegan lasagna recipe

Another recipe from BOSH!, this uses chestnut mushrooms for a meaty and nutritious filling packed with copper, vitamin B5, B3, B2, folate, selenium, and potassium. It pairs particularly well with a salad and is suitable for batch cooking and home freezing.

Find the recipe here.

5. Creamy cannellini pie

This recipe is the third option from BOSH! in our March round-up and makes for a perfect main course. Firth and Theasby describe it as “crisp puff pastry, herby pesto, a beautifully textured filling, and a side of smooth mashed potatoes make this recipe a great comfort meal.”

As a bonus, this recipe can easily be made either as six pre-portioned individual pies or as one large pie for cutting up and sharing.

Find the recipe here.

More like this:

• Try This Vegan Hot Cross Bun Bread And Butter Pudding
• This Creamy Pumpkin Dauphinoise Is 100% Dairy-Free
• 20 Vibrant Vitamin C-Packed Recipes

The post The Top 5 Recipes You’ve Been Cooking In March appeared first on Plant Based News.

Sales dropped significantly during the early days of the COVID-19 pandemic alongside decreased socializing and increased mask-wearing. They still haven’t recovered.

AP News recently reported that while chewing gum sales have begun to bounce back a little, growth remains very slow, with an increase of just one percent in the US last year (For context, gross US gum sales from 2023 were 32 percent fewer than 2018).

Globally, the story is much the same. Worldwide sales went up by five percent in 2023 to more than USD $16 billion, but that total is still 10 percent lower than it was back in 2018. 

While the pandemic is irrefutably still affecting many people, the World Health Organization (WHO) notes that the “global emergency” it caused has at least paused, and socializing, commuting, and working – while irrevocably changed – are happening once again.

But people have still not returned to buying chewing gum as they once did, and the reasons are not quite as simple as economic post-pandemic malaise.

When was chewing gum invented?

Chewing gum sales might be falling right now, but our shared history with the chewy food goes back a long way. Chewing gum is thought to have evolved simultaneously and independently across different early civilizations during the Neolithic period.

A chewing gum-like substance called mastiche – derived from the bark of the mastic tree – was enjoyed by the Ancient Greeks, while actual physical evidence of chewed birch bark tar from around 5,000 years ago was found in western Finland, complete with tooth prints. 

Archaeologist Jennifer P. Mathews told Smithsonian Magazine that chewing gum has been present on the American continent for hundreds of years as chicle – the resin of the evergreen sapodilla tree, found in southern Mexico and Central America.

The Mayans and the Aztecs collected this resin to make a chewable substance, which they recognized freshened breath, quenched thirst, and temporarily satiated hunger, three of the main marketing points of modern gum. Interestingly, the Aztecs also viewed the public chewing of gum as socially unacceptable, a cultural attitude echoed in the modern world.

More recently, Northern Native American cultures chewed spruce tree resin, something that European colonizers were quick to take up, appropriate, and capitalize on in the early 19th century, resulting in the first-ever commercial gum: The State of Maine Pure Spruce Gum.

Modern chewing gum gained global popularity when it was supplied to American GIs during World War II and after they traded with locals when stationed overseas. It enjoyed popularity as a symbol of rebellion from the late 1950s, which arguably continued until sales first began to decline in the early 2000s.

Why are people buying less chewing gum now?

As noted above, gum was decreasing in popularity long before 2020. Between 2010 and 2014, US-based gum sales fell 11 percent amid changing cultural attitudes and increased competition. However, the pandemic undoubtedly fast-tracked its plummeting sales.

The decisive popping of chewing gum’s bubble over the last few years is likely due to a combination of intersecting factors, undoubtedly including the impact of the pandemic on socializing, but also extending to people’s now-altered spending habits in the “new normal.”

For example, COVID-19 accelerated a global shift towards online shopping. Simultaneously, around 38 percent of Americans have decreased the amount they spent on impulse purchases. Though impulse buys are commonplace online, too, supermarket layouts encourage last-minute purchases by the checkouts, which digital consumers are bypassing.

Chewing gum is notably one of the most common impulse buys. In fact, around 65 percent of all gum sales are reported as impulse buys by industry leader Mars Wrigley. (If you think of your local grocery store, you can likely picture the shelves of gum by the cashier.)

Other factors in diminished gum sales include growing numbers of people more closely observing their consumption of refined sugar, and a simultaneously increasing wariness of the artificial sweeteners which so frequently replace it in gum and other confectionery.

Another health concern is plastic, which consumers are also increasingly conscious of. Many varieties of chewing gum are still made using polyvinyl acetate (PVA) or polyethylene (PE), which can be found in glue, tape, plastic bags, and bottles as well as gum.

How chewing gum affects health and the environment

Both PVA and PE can take hundreds of years to decompose and are considered harmful to the environment. It has been estimated that the average person ingests around one credit card’s worth of plastic per week, or 50 carrier bags’ worth in a year.

Many people are also concerned about the environmental – and aesthetic – impact of gum as litter, and the charity Keep Britain Tidy estimates that 87 percent of UK streets are stained with discarded pieces. It costs approximately GBP £7 million (over $8.8 million) per year to clean up. A single piece costs just three pence to produce but 10 pence to remove.

All sales, importation, and distribution of gum have been banned in Singapore for over 30 years now for this very reason, and some argue that the same restrictions should be introduced elsewhere. In 2021, the UK government announced a litter-picking scheme led by Keep Britain Tidy and funded by gum manufacturers to try and tackle the issue.

“The stains of discarded chewing gum are a blight on our communities, spoiling our streets and wasting millions of pounds of taxpayers’ money,” noted former Environment Minister Rebecca Plow in a government statement about the scheme.

What are the benefits of chewing gum?

Many major manufacturers are abandoning the chewing gum market altogether in response to ailing sales. In 2022, Mondelez International sold its US, Canadian, and European brands, while Mondelez has said that it will likely shift resources towards more profitable sectors.

The Ferrara Candy Co, which has been producing the previously ubiquitous Super Bubble and Fruit Stripe gums for over 50 years, recently announced that it had quietly ceased production of those brands in 2022. Spokesperson Brian Camen told Food Dive that the decision was made after considering consumer preferences, patterns, and brand trends.

The remaining major brands are searching for a fresh way to reach new consumers, and Mars Inc. – owners of the now 133-year-old Wrigley company – is now promoting its top sellers as tools for mental well-being, relieving stress, and aiding concentration.

Interestingly, this is something that many people already use gum for, including autistic folks who use the repetition of chewing as a form of stimming, and some with ADHD who chew gum to aid concentration. More broadly, there is a growing body of evidence that suggests gum can reduce anxiety and stress while aiding attentiveness.

From a marketing angle, promoting gum as a wellness tool is also nothing new. In fact, Wrigley’s used a similar tactic in 1916, encouraging consumers to chew gum to “steady your stomach and nerves,” or when work begins to “drag.”

Is there healthy and sustainable gum?

The global health and wellness industry itself is growing rapidly as more emphasis is placed on the concept of lifestyle as preventative medicine. A release by the nonprofit The Global Wellness Institute noted record profits for the sector in 2023 at $5.6 trillion, and forecast considerable growth in the form of $8.5 trillion by 2027.

Outside of the major brands such as Mars Wrigley, there are already many smaller companies producing health and environmentally conscious products free from sugar, plastic, and non-vegan ingredients. These include True Gum, Milliways, Nuud, and Chewsy.

More like this:

• Is Chewing Gum Vegan? Here’s What You Need To Know
• Study Puts Fermented Foods, Not Fire, As Pivotal Moment In Human Brain Growth
• ‘World First’ Cat Food Made With Cultivated Chicken Is Here

The post Chewing Gum Sales Are Plummeting – Here’s Why appeared first on Plant Based News.

The Swedish furniture brand, which has 53 stores across the USA, has been increasing its meat-free menu as part of its goal to be 50 percent plant-based by 2025. Other options on the menu include Plant Balls, Veggie Balls, and Veggie Dogs.

The difference between the Plant Dog and Veggie Dog is that the former is made to mimic actual meat. It’s made from rice protein, apple, onion, and other seasonings. The Veggie Dog, in contrast, is made from vegetables and grains like kale, onions, quinoa, and lentils. 

The Plant Dog was released first in Europe last year. At the time, Helene von Reis, food manager at IKEA of Sweden, said in a statement: “We have spent much time in the development process to give the best experience for our customers. With a great taste, texture, and a snap when you bite it, the plant-based hot dog is a perfect alternative to a traditional iconic hot dog.”

The plant dog is available at IKEA bistros across the US. It’s five cents cheaper than the meat hot dog, which costs 75 cents. 

IKEA embraces plant-based food

In 2022, IKEA released a sustainability report that outlined plans to reduce its carbon footprint. The report discussed the impact of food served at its restaurants and bistros. 

“The climate footprint of plant-based food is often lower compared to animal-based options,” the report said. “A plant-based diet with high nutritional value can also be a healthier choice.”

As well as its commitment to go 50 percent plant-based with its food, IKEA said it would look to “remove or replace” dairy from its line. 

“We continue to explore where and how we can remove or replace dairy in our range (without compromising on taste) to further reduce the climate impact of our food ingredients,” the report said. 

Making realistic plant-based versions of meat favorites is in line with this goal, and it’s hoped that the new Plant Dog will encourage more people to choose the less environmentally damaging foods. 

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The post IKEA Brings Plant-Based Hot Dogs To The US – And They’re Cheaper Than Meat appeared first on Plant Based News.

Our collective love for the potato isn’t a new thing, and humans first domesticated these versatile tubers around 8,000 years ago in the South American Andes.

Indigenous communities in this part of the world still have a particularly close gastronomic relationship with potatoes, but the popularity of the vegetable has spread far beyond the Americas to make it a staple throughout North America, Europe, the UK, and beyond.

Despite being the single most popular vegetable in the US, potatoes sometimes get a bad rap. For example, spud-skeptics draw attention to their high carbohydrate content, which can cause spikes in blood sugar as it is broken down. But it’s not quite as simple as that.

Carbohydrates are an important part of any balanced diet, and potatoes are so much more than just their starchy sugars. In fact, potatoes are far healthier than you might think. Here’s everything you need to know about their nutritional content, including six reasons to eat them.

Are potatoes bad for you?

Potatoes are classified as a complex carbohydrate – meaning a “healthier” variety that produces a longer-lasting energy boost – but because the human body does break down its white, starchy carbs quite quickly, eating potato can cause a blood sugar spike.

For folks with health conditions such as diabetes, this means that they might have to pay close attention to portion size and how eating potatoes impacts their blood sugar. But even then, the way potato is digested doesn’t necessarily mean people need to avoid it entirely.

There are also several things you can do to reduce the chances of a sudden increase in blood sugar. These include eating the skin, which contains additional fiber (along with a particularly high concentration of vitamins), and pairing potatoes with high protein, fibrous foods such as beans and vegetables like avocados, which are high in healthy fat.

“In plant-based meals, we want to make sure that our carbohydrate sources are paired with a good source of protein,” Courtney Pelitera, a Registered Dietician at Top Nutrition Coaching, tells Plant Based News (PBN).

“For example, I would recommend pairing a mashed potato with something like beans or tofu to provide additional protein, keeping you fuller for longer,” she adds.

‘It’s all about moderation and preparation’

Smith tells PBN that there are several popular myths about potatoes, including misconceptions about carbohydrates and weight gain and oversimplified health narratives that look for “magic bullet” solutions to obesity, diabetes, and chronic diseases.

It’s worth noting that public perception of carbohydrates, including potato, is heavily influenced by current weight loss trends. Low-carb dieting has cycled in and out of fashion for well over 150 years, but in reality, carbohydrates are the body’s main energy source and the brain’s only energy source, which consumes 150g of carbs per day to function.

“While they certainly can provide a quick boost and help fuel endurance exercise, they’re also essential for our brain function and overall energy levels throughout the day,” Danielle Smith, who is also a Registered Dietician at Top Nutrition Coaching, tells PBN.

“In the context of a plant-based diet, carbs play an even more crucial role because they’re found in so many nutrient-rich foods,” she explains. “There is no need to shy away from carbohydrates like potatoes. They have a lot to offer nutritionally and can be a part of a healthy, varied diet that supports your well-being.”

6 reasons to eat more potatoes

Because potatoes are so nutrient-dense, eating them regularly has been linked with a variety of confirmed and possible health benefits. However, not all preparation methods are equal. Highly processed and particularly fatty forms of potato – think pre-made hash browns, tater tots, or fries – can’t compete with the boiled, baked, or steamed varieties you make at home.

“It’s all about moderation and preparation,” adds Smith. “Including them as part of a balanced diet, where you’re also eating plenty of other vegetables and considering your overall carbohydrate intake, is key. […] Remember, no single food defines health, and variety is crucial in a healthy diet. Potatoes can absolutely fit into this approach.”

Potatoes are low in calories

One medium-sized potato contains approximately 155 calories and is almost entirely (99.9 percent) fat-free. But because the starchy vegetables are also nutrient-dense and extremely filling, they can help with appetite control while still ensuring a well-balanced diet.

“Potatoes are a powerhouse for nutrition,” notes Pelitera. “[They] provide about 26-30g of carbohydrate per medium-sized potato and are very filling, making them a great carbohydrate source with a balanced meal.”

…But are packed with nutrients

A single medium baked potato (around 173g) contains 4.3g of protein, 36.6g of carbs, and 3.8g of fiber. It also contains nearly 30 percent of your RDA for vitamins C, B6, and potassium, along with magnesium, manganese, phosphorus, niacin, and folate.

According to Smith, the nutrients contained in potatoes can help to support the immune system, metabolism, and nervous system health, red blood cell formation, and skin health. They also support normal blood pressure and heart health, along with digestive health.

Potatoes contain resistant starch

Resistant starch is developed when potatoes are cooked and then allowed to cool completely. It is a variety of dietary fiber that the body does not fully break down and absorb. Instead, it ferments in the large intestine where it feeds beneficial gut bacteria.

Some of the key benefits of resistant starch include the promotion of gut health, insulin sensitivity regulation – which improves overall blood sugar control – and the enhancement of mineral absorption. It is also resistant starch, in particular, which makes you feel full.

“As a dietitian, I often refer to using potatoes as a staple food as a ‘food hack.’ They are a food which is very filling, therefore making meals feel more satisfying,” says Pelitera.

They are naturally gluten-free

Approximately one percent of people have coeliac disease, which causes the body’s immune system to attack its own tissues and cease absorbing nutrients when gluten is eaten. In addition, up to 10 percent of the UK population follows a gluten-free diet for other reasons, including what is referred to as non-celiac gluten sensitivity.

It can be a challenge to find gluten-free foods, particularly when eating out, but potatoes are so versatile – and potato dishes are so easily adapted – that it’s ideal for avoiding gluten.

Potatoes also contain antioxidants

Antioxidants effectively neutralize potentially harmful molecules in the body known as free radicals, which are thought to increase the risk of certain chronic diseases like diabetes and cancer along with heart disease. (Note: more human-based research is needed in this area.)

“Potatoes contain various compounds, including flavonoids, carotenoids, and phenolic acids, which act as antioxidants,” explains Smith. “These can help reduce the risk of chronic diseases by combating oxidative stress in the body.”

And are culturally significant

Potato-based dishes are frequently associated with culturally significant celebrations such as Christmas and Thanksgiving, while many authentic Peruvian dishes (and at least one unique new year’s eve tradition) are centered on potatoes.

This coming May 30 will even see the Food and Agriculture Organization of the United Nations (FAO) celebrating the first-ever International Day of Potato, emphasizing its practical and cultural importance along with the need for sustainability and food security in the future.

“Beyond their nutritional value, potatoes hold significant cultural and historical importance, having been a cornerstone of various global agricultural and culinary traditions for thousands of years,” addsSmith. “Incorporating potatoes can yield a lot of flavor and texture diversity to meals on top of nutrient diversity.”

5 potato recipes to try at home

Creamy garlic potato gratin

This recipe from Natlicious Food transforms the traditionally dairy-heavy potato gratin into a vegan powerhouse, combining thinly sliced potatoes with plant-based cream cheese. Perfect for a Sunday lunch, a side, or even a starter.

Find the recipe here.

Vegan roast potatoes

With recipes from Avant Garde Vegan, So Vegan, BOSH!, Rachel Ama, and School Night Vegan, this collection of roast potato dishes are high in flavor. From simple to elaborate, each recipe uses different oils, herbs, seasonings, and varieties of potato for different results.

Find the recipe here.

Potato rostis with tofu

Rosti – or rösti – is a Swiss dish resembling a large potato cake that was traditionally eaten for breakfast by farmers. It’s primarily made by frying or baking grated potato until crispy and this Viva! Vegan Recipe Club version is best served with the accompanying caramelized onion chutney.

Find the recipe here.

Patatas bravas

Patatas bravas is a popular example of Spanish tapas. In this version – also from Viva!’s Vegan Recipe Club – you’ll combine chunks of fried potato with spicy tomato and creamy vegan aioli, an emulsified olive oil sauce flavored with garlic.

Find the recipe here.

Creamy potato salad

Food blogger ElaVegan created this vegan potato salad to be free from oil and animal products. It’s creamy, delicious, and perfect if you’re trying to boost your resistant starch intake as it features cooked and then cooled potatoes.

Find the recipe here.

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The post Potatoes Are Healthier Than You Think – 6 Reasons To Eat Them appeared first on Plant Based News.

Made with a silky katsu curry sauce, a whole roasted cauliflower, and topped with a herb and pickle salad, this dish covers all your bases regarding flavor, nutrition, and texture. Note the benefits of pickling and eating such a vegetable-rich dish without compromising on tastiness.

Benefits of cauliflower

There are a lot of benefits of cauliflower worth noting. This cruciferous vegetable is well-known (even if it’s not exactly a protein-rich vegetable). It’s rich in fiber, and full of vitamin C, vitamin K, B vitamins, and magnesium, to name a few.

Cauliflower contains antioxidants that are thought to feed the good gut bacteria that can reduce inflammation and promote bowel regularity. With its mild flavor and firm texture, you can do almost anything with the vegetable and add it to any meal for more nutrients. This makes the vegetable versatile and an affordable addition to any plant-based meal.

Whole katsu cauliflower recipe

Made with fragrant katsu curry sauce and topped with pickled onion and cabbage, this whole roasted cauliflower is a simple yet exciting dish that makes for a great dinner-time centerpiece.

No ratings yet

Duration1 hr 30 mins

Servings4

Ingredients

For the katsu sauce

• 1 large onion
• 2 medium carrots
• 30 grams ginger
• 3 garlic cloves
• 1 tbsp curry powder
• ½ tbsp garam masala
• 500 ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 lime
• salt and pepper to taste

For the cauliflower

• 1 large cauliflower
• 30 grams plant-based butter
• olive oil
• flakey salt

For the pickle and herb salad

• 1 red onion
• ¼ head white cabbage
• handful of coriander
• 2 tbp apple cider vinegar
• flakey salt

Instructions

For the cauliflower

• Bring a large pot of salted water to the boil.
• Lower the cauliflower, head side down, into the water.
• Boil for 6-8 minutes until soft. The time will vary depending on the size of your cauliflower.
• Once soft, drain the cauliflower into a colander for 20 minutes, keeping it head side down. This is important so that the steam escapes from the cauliflower.
• Then, transfer the cauliflower to a baking dish.
• Melt the butter and pour over the cauliflower, along with a generous drizzle of olive oil and a big pinch of flakey salt.
• Place in the oven for 50-60 minutes until golden brown on the outside and soft on the inside.

For the pickle and herb salad

• Finely slice the red onion and run it under boiling water, then add to a bowl with the vinegar and set to one side.
• Finely slice the cabbage, then place it in a separate bowl with a pinch of sea salt and massage for a few moments to soften.
• Chop the coriander and add to the cabbage.
• Set to one side.

For the katsu sauce

• Finely chop the onion and carrots.
• Peel and grate the ginger and garlic.
• Cut the lime.
• Prepare the vegetable stock if dehydrated by adding to 500ml hot water or have your ready-made vegetable stock on hand.
• Heat some oil in a pan over medium heat, add the onions, carrots, and a big pinch of table salt, and fry for 8-10 minutes until the onion is translucent.
• Add the ginger and garlic, and fry for 2 minutes.
• Next, add the curry powder and garam masala. Fry to release the aromas.
• Remove from heat and allow to cool for a few moments, then whizz up with some of the vegetable stock.
• Once smooth, pour back into the pan with the remaining vegetable stock, add the soy sauce, maple syrup, and a big squeeze of lime juice.
• Keep warm until ready to serve.

Serving

• Drain the vinegar from the red onion and add to the cabbage/coriander.
• Transfer the cauliflower to a big serving dish, pour over the katsu sauce, and top with the cabbage.
• Finally, you can add basmati rice, chapati, or flatbread to your meal.

This recipe was republished with permission from BOSH. You can view the original recipe here.

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The post This Whole Katsu Cauliflower Is A Perfect Dinner Centerpiece appeared first on Plant Based News.

Highly acidic and tangy, pickle juice is the perfect base for a wide variety of dressings, marinades, and sauces that elevate any meal with its bright and memorable zing.

One of the best parts about pickle juice is that it is completely vegan-friendly, and everyone can benefit from incorporating this unique brine into their meal plans. Pickle juice is here to transform the way you approach flavor in your food.

What makes pickle juice such a versatile ingredient?

In addition to being totally plant-based, pickle juice has many other brilliant qualities that make it a great addition to any fridge or pantry.

Here are four reasons why this zingy, sour juice should be spared from the sink next time you get your pickle fix:

• High acidity, high flavor – the sharp, salty, tangy flavor of pickle juice means it instantly boosts any recipe you add to.
• Natural preservative – pickle juice is made of vinegar, salt, and water. When stored in the fridge, it will stay good for months, making it a great way to extend the shelf life of other recipes.
• Accessible – pickles are a common and affordable pantry staple. You can add them to your grocery list without making much of a dent in your monthly spending.
• Zero-waste – using the leftover juice from your pickle jar is a resourceful thing to do. Those who know how versatile and delicious it can be can save money and waste less home produce.

5 Marinade, Dressing, And Sauce Recipes Using Pickle Juice

The ingredients of pickle juice are very simple, which makes the product a great base for a wide range of slightly more complex sauces and dressings. Here are some of our favorites to get you inspired:

Simple pickle juice salad vinaigrette

The first and most basic way to use pickle juice is in a classic salad vinaigrette. This is the kind of all-purpose dressing you can toss through any salad. It is bright, light, and incredibly easy to whip up, using minimal pantry-staple ingredients:

1. Pickle juice
2. Fresh garlic
3. Whole grain or Dijon mustard
4. Fresh dill
5. Olive oil
6. Salt and pepper
   

Smash up a garlic clove in a pestle and mortar along with your whole grain or Dijon mustard. Add it to a clean glass jar and pour in some pickle juice and olive oil. Close the jar and give it a good shake to combine. Add some finely chopped fresh dill and some seasoning to taste. Voila!

Crispy tofu pickle brine marinade

Tofu is a great source of plant-based protein, and a new way to infuse it with flavor has arrived on the block. With this recipe, try swapping out your regular soy tofu marinade with a pickle brine one, adding a punchy, bright flavor to the soft bean curd. The recipe is simple:

• Firm tofu
• Pickle juice
• Garlic and chilies
• Dried herbs and spices
• Panko bread crumbs
• Neutral oil

Start making your marinade. Finely chopped garlic and chilies go into a bowl, followed by dried herbs, spices, and enough pickle juice to cover your tofu. Cut the tofu into cubes and let them marinate for 30 minutes. When ready, coat your tofu in the breadcrumbs, and either pan fry or air fry until crispy.

Pickle juice vegan burger sauce

One of the products you may be more familiar with seeing pickle juice used is in a traditional burger sauce. When used in the right ratio, this brine makes an excellent base for a tangy, creamy burger sauce that can be added to just about any plant-based burger for added moisture and flavor.

• Pickle juice
• Whole grain or Dijon mustard
• Vegan mayo
• Ketchup
• Smoked paprika
• Dried dill

This recipe couldn’t be easier. Add a tablespoon of mustard, mayo, and ketchup to a bowl, followed by the dried herbs and spices. Add the pickle brine in increments until you reach a consistency that works for you.

Optional: add some finely chopped pickles from your pickle juice for extra texture and zing!

Creamy pickle juice dipping sauce for snacks

This thick and creamy pickle juice sauce makes the perfect dip when you want to feed a crowd and have an array of snacking options. It works well with crackers, vegan nuggets, sliced veggies, and crisps.

• Pickle juice
• Vegan sour cream or mayo
• Fresh dill
• Fresh parsley
• Salt and pepper

Start this quick and easy dip by finely chopping up your fresh dill and parsley, leaving a little bit aside for the garnish. Add a few tablespoons of vegan sour cream or mayo to a bowl and combine with the herbs and seasoning until fully incorporated. Add your pickle juice in increments until the preferred consistency is created.

Green goddess pickle juice dressing

If you’ve spent any time on TikTok or Instagram over the past few years, you may have seen the green goddess dressing trend sweep across social media. This flavorful, creamy, bright green dressing is the perfect accompaniment to any fresh salad or veggie bowl. Here’s how you make it:

• Pickle juice
• Avocado
• Olive oil
• Fresh mint
• Fresh dill
• Fresh chives
• Salt

Simply whack all your ingredients into a blender and blend until completely smooth. Again, add the pickle juice slowly so that you can control the consistency.

Perk up your foods with pickle based condiments

If you can’t get enough of premium quality pickles, finding creative ways to use the leftover juice is a fun and extremely delicious way to expand your plant-based cooking skills. This bright and zingy brine liquid has near-endless uses in the kitchen, so keep it handy and let your imagination run wild.

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The post How To Use Pickle Juice As A Marinade, Dressing, Or Sauce appeared first on Plant Based News.

The study reveals the growing accessibility and preference for vegan options in UK restaurants, particularly in major cities. In Birmingham, more than six in 10 adults are pleased with the range of plant-based options on restaurant menus.

Cities including Manchester and London also scored highly (62 percent satisfaction). Liverpool and Leicester completed the top five, with 60 percent and 55 percent respectively.

A spokesperson for Viva! said in a statement: “In the UK we’re lucky to have such a diverse range of eateries on our doorstep. It’s great to see some of the big cities in the UK leading the way when it comes to the number of plant-based options available as they are the most environmentally friendly option.”

Veganism on the rise

Veganism has experienced a remarkable surge in popularity in the past decade. From what was once a niche lifestyle choice, veganism is now a mainstream way of living.

With millions of vegans and many more followers of a plant-based diet, the movement has grown rapidly and, with that, has also become increasingly accessible.

Earlier this month, a study showed that there are 1.1 million more vegans in the UK than a year ago.

From high-profile documentaries to celebrity endorsements, veganism has well and truly burst into the mainstream.

Birmingham is the easiest place to be vegan

The research involved gathering insights from 2,000 individuals, half of whom are vegan.

Respondents, including meat-eaters, cited health benefits, environmental concerns, and cost-effectiveness as key reasons for choosing meat-free meals.

All this extra demand has spurred innovation and a significant improvement in the variety and quality of vegan food options available in supermarkets and restaurants, and cafes. As such, veganism has become more accessible and appealing than ever before.

Indeed, the study underscores the importance of offering vegan options in all restaurants.

Almost four in five respondents from Birmingham believe that it’s important for local eateries to provide a wide range of vegan options on the menu.  

The Top 5 Places To Be Vegan:

• Birmingham (63 percent) 
• London (62 percent) 
• Manchester (62 percent) 
• Liverpool (60 percent) 
• Leicester (55 percent) 

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The post This Is The Easiest City In The UK To Be Vegan, Says Study appeared first on Plant Based News.

Lisa Marley, a trained nutrition coach, plant-based chef, and sustainable food advocate, tells Plant Based News that iron is important “for growth and development.”

“Our body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen to all parts of the body,” explains Marley. “Iron can also affect our energy levels, mood, memory, and sleep as well as other important factors.”

While many people may associate iron-rich diets with animal products such as red meat, iron can also be found in a wide variety of plant-based foods and ingredients. (But selecting your sources of iron – and choosing what to pair them with – can affect how much you absorb.)

With all of that in mind, we’ve selected 17 of the best nutritious vegan recipes to help boost your iron consumption and help inspire you in the kitchen over the coming year.

Please note, this is intended as a guide only. If you are worried about your iron intake or have questions about absorption, always contact a health professional.

Why is iron important?

The recommended iron intake range is approximately 8.7 mg per day for men and 14.8 mg per day for women or people who menstruate. This amount goes up to around 30 mg for people who are pregnant.

There are two types of iron that humans can ingest via food: heme iron (derived from animals) and non-heme iron (derived from plants). Animal-derived iron is much easier for the human body to absorb, with around 25 percent of consumed heme iron absorbed into the body compared to just 17 percent or less of non-heme iron.

This may explain why some studies have reported lower intake and status amongst people eating a solely plant-based diet – despite vegans’ overall higher intake of nutrients like PUFA, ALA, fiber, folate, magnesium, and vitamins B1, B6, and C. It’s also worth noting most of Western populations’ iron consumption comes from non-heme foods.

An inability to metabolize iron makes up some of the most common human diseases, making improved education and nutrition particularly important. Overall, around 10 million people are iron deficient in the US, and bolstering diets with iron-rich foods could make a big difference.

(For both meat eaters and vegans alike, one study suggests further “consumer education, food fortification and possibly supplementation” is urgently required moving forward.)

It’s also important to clarify that despite differences between heme and non-heme iron absorption, there is no reason that a well-planned vegan diet can’t meet all of your nutritional needs, though nutrition experts like Marley emphasize the need for balance.

Plant-based sources of iron

There are several excellent plant-based sources of iron, including some obvious – and some not-so-obvious – ingredients. Marley suggests lentils and other pulses, tofu, tempeh, spinach, Swiss chard, and beans.

“Blackstrap molasses is the best source of nonheme iron. It also contains calcium and magnesium,” explains Marley. The ideal intake of blackstrap molasses is approximately 20 grams (around one tablespoon) per day, in porridge, baking, and even with a cup of tea.

“If you are vegan, you aren’t in danger of having low iron if you have a balanced diet,” says Marley. “You can find non-heme iron in dried beans and legumes, dark green leafy vegetables, dried fruits, nuts and seeds, and wholegrain cereals and breads.”

Marley also highlights some other star ingredients in the form of porcini mushrooms (approximately 2.6mg of iron per 100g), and quinoa (2.8mg per 185g). Green vegetables such as kale, dried fruit like raisins and apricots, and fortified cereals are also good sources.

“To maximize your iron absorption, adding vitamin C can help,” adds Marley. “This would include eating citrus fruits, bell peppers, strawberries, and broccoli, for example.”

17 iron-rich vegan recipes

The following vegan recipes include many of the iron-rich ingredients listed above, including lentils, beans, tofu, porcini mushrooms, and tempeh, and each can be easily paired with foods that aid absorption like tomatoes, peppers, and broccoli. Enjoy.

Apple and coconut dhal

This dhal – also spelled ‘dal’, ‘dhal’, and ‘daal’ – puts a sweet and creamy twist on the lentil-based dish with the addition of apples and coconut milk. Jazz Apple uses red lentils, which contain around 3.3mg of iron per 100g. Apple also adds vitamin C to aid absorption, and – perhaps surprisingly – tinned coconut milk adds even more vitamin C and iron.

Find the recipe here.

Red lentil tofu

This recipe from Plantbaes makes for a neat, iron-rich, soy-free substitution if you’re avoiding soy products like traditional tofu. This recipe also uses red lentils, which are notably high in iron and give the ‘tofu’ a delightful pale pink color. Serve with greens, and lots of them.

Find the recipe here.

Turmeric and ginger lentils

Another dhal-style recipe, these turmeric and ginger lentils from Natali Eleftheriou (owner of Natlicious Food) work with any variety of lentil, but for the chunky bite of the stew shown in the accompanying images, we recommend French green lentils. (A single cup of cooked green lentils provides around 30 percent of your RDA for iron.)

Find the recipe here.

Vegan butter bean bourguignon

This recipe comes from Matt Pritchard’s new book, ‘Dirty Vegan: Fast and Easy.’ Pritchard suggests opting for canned beans if you’re short on time and dried beans if you want an extra meaty texture. (It’s also worth noting that dried beans are significantly more energy-dense, and contain more protein, fiber, potassium, magnesium, and iron.)

Find the recipe here.

Butternut squash dhal

Rise Shine Cook owner Ashley Madden combines red lentils (high in iron) with butternut squash (high in vitamin C), cashew milk, and fragrant spices. It’s warming and wholesome and pairs well with a portion of quinoa in place of rice for additional iron.

Find the recipe here.

Easy pad Thai

This easy pad Thai comes from Viva!’s Vegan Recipe Club and swaps in soy sauce or tamari in place of the traditional fish sauce. By combining tofu with peanuts, peanut butter, and a selection of fresh vegetables that also contain either iron or absorption-aiding vitamins like C and A, this 12-minute dish is a nutritional powerhouse.

Find the recipe here.

One-pot spaghetti ragu

Another ideal weeknight recipe, this dish from Romy London combines lentils with spinach, carrot, and tomato for satisfying spaghetti ragu  – all in under 30 minutes. Serve with a side of wilted greens cooked in garlic for some additional flavor (and some extra nutrients).

Find the recipe here.

Bean, kale, and lemon stew

Viva!’s new cookbook ‘Everyone Can Cook Vegan’ includes this recipe for a bean, kale, and lemon stew. It’s jam-packed with protein, iron, and vitamins A, C, K, and more. You can also use butter beans, chickpeas, or cannellini beans, as preferred, to customize it.

Find the recipe here.

One-pot chili mac

This unique recipe from Rainbow Plant Life combines a colorful mix of ingredients to make a singularly iron (and protein) packed dinner. Kidney beans are high in iron, with around 5.2mg per cup. Tempeh adds another source, and this dish is also packed with vegetables.

Find the recipe here.

Curried coconut quinoa

Combining quinoa with lemon juice and coconut milk turns this curried dish into another simple but iron-packed feast. The recipe, which was created by The Vegan Chef School, includes a simple cooking process and minimal ingredients – most of which you likely already have in your pantry. (Besides iron, quinoa also contains magnesium, potassium, fiber, and folate – also known as vitamin B-9 or folic acid.)

Find the recipe here.

10-minute scrambled tofu

Another one from Viva!’s Vegan Recipe Club, this quick tofu scramble is simple and delicious. A 100g serving of tofu contains around 8.1g of protein, 282 mg of calcium, 130 mg of potassium, and 2 mg of iron – that’s approximately 11 percent of your RDA.

Find the recipe here.

Mediterranean one-pot with spongy tofu

This one-pot dish from George Stiffman (aka Broken Cuisine) includes fermented tofu – which comes with a huge list of nutritional benefits in addition to its iron content – and fresh tomatoes. However, if you wanted to boost the iron even more, you could swap the fresh cherry tomatoes for the tinned variety, which includes 22 percent of the RDA per cup.

Find the recipe here.

BBQ tempeh and apple slaw sandwich

Happy Skin Kitchen created this fully stacked sandwich by combining BBQ tempeh with a fresh apple slaw made from heaps of fresh veggies. The author writes: “If you have the time I would highly recommend marinating the tempeh in advance to make it extra flavorsome.”

Find the recipe.

Baked potato with BBQ lentils

Vegan Richa combines the humble baked potato with rich BBQ lentils and zingy sriracha mayo for a quick and comforting meal. It includes iron-rich red lentils, along with carrots – a good source of beta carotene, which the body converts into vitamin A – and mushrooms for additional iron, potassium, and B vitamins. (In fact, even the so-called humble potato includes vitamin C, B6, magnesium, and potassium, particularly in the crispy baked skin.)

Find the recipe here.

Cajun pasta with panko-crusted tempeh

This Savory Vegan created this special Cajun-style pasta recipe. The decadent sauce includes plant-based broth, cheese, and milk for a thick, parmesan sauce-style texture. Meanwhile, the tempeh is marinated and finished with panko breadcrumbs for an extremely satisfying crunch. (Tempeh is particularly high in protein, calcium, and iron.)

Find the recipe here.

Colorful lentil salad

Deceptively simple but colorful, delicious, and nutritious, this recipe from The Garden Party combines canned lentils with sweet mini peppers, tomatoes, and cucumber.

Find the recipe here.

Mushroom bourguignon, white bean mash, and kale crisps

For this final dish, Viva!’s Vegan Recipe Club combines a whole bunch of the ingredients that include – or are important in the absorption of – iron, including porcini mushrooms, tomato, fortified flour, potatoes, soy milk, lemon, beans, and kale. Bon appétit.

Find the recipe here.

Lisa Marley will be appearing on season two of The World Can Cook, and will be the first ever plant-based chef on the show.

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The post 17 Iron-Rich Vegan Recipes appeared first on Plant Based News.

Hemp has been hailed as a sustainable, economical, and uniquely useful alternative to many of the high-impact and problematic materials modern society has become dependent on – fossil fuels, plastic, textiles, and concrete, to name just a few.

According to the European Commission, “hemp production offers broad opportunities for farmers, industrial sectors, and consumers in the European Union,” and the land dedicated to cultivation rose by a significant 60 percent between 2015 and 2022. During this same period, overall production of hemp rose by 84.3 percent to reach nearly 180,000 tons.

Contrary to popular belief, it’s worth noting that hemp and marijuana are not the same plant. Instead, they are merely the same species – cannabis sativa. High-THC cannabis is classed as marijuana, while non-psychoactive varieties are classed as hemp, the all-purpose plant we’re focusing on here. (In the UK, however, legislation does not differentiate between the two effectively, negatively impacting the degree to which the crop can be farmed.)

While industrial hemp definitely can’t alter your consciousness, its seeds do have several notable nutritional benefits, and some studies indicate that they might support measurable health improvements, as summarized by Medical News Today here and Healthline here.

4 nutritional benefits of hemp

Hemp seeds can be eaten in countless ways, such as creamy, nutritious, plant-based milk, and in this luxurious carrot cake recipe. They can be sprinkled on salads, mixed into smoothies, and even used as a gluten-free substitute for breadcrumbs. They taste nutty, a little bit like sunflower seeds, and are packed with nutrients. Here is a quick rundown.

High in protein

Protein is an important part of any healthy diet. It provides the body with energy and helps to repair tissue after exercise or injury. Hemp seeds contain almost as much protein as beef or lamb, with two to three tablespoons providing approximately 11g.

They are also considered a complete protein source – which means that they contain all of the essential amino acids – and over 25 percent of their total calories are made up of protein, a much higher percentage than chia, flax, and other similar seeds.

Full of vitamins and minerals

In addition to protein, hemp seeds are rich in a wide variety of vitamins and minerals, including calcium, sulfur, potassium, magnesium, phosphorus, niacin, folate, thiamine, riboflavin, vitamin B6, and vitamin E. 

Rich in fiber

While the majority of hemp seeds’ fiber content can be found in its outer husk, even shelled varieties contain a significant amount at approximately 1.2g per three tablespoons. Whole hemp seeds contain around 20 percent soluble and 80 percent insoluble fiber, with the former helping us feel fuller for longer and the latter supporting good colon health.

Good source of omega-3

Hemp seeds are an excellent source of unsaturated fats, including essential omega-3 fatty acids such as alpha-linolenic acid and omega-6 linoleic acid, which the human body cannot produce and therefore must be absorbed via food and drink. Hemp seeds are over 30 percent fat, yet contain minimal saturated fats and zero trans fats.

6 health benefits of hemp

The concept of “superfoods” is often regarded as a marketing myth, and no single ingredient or type of food can replace a well-balanced diet, active lifestyle, and access to quality healthcare. However, some studies have indicated a potential link between eating hemp seeds – again, as part of a balanced diet – and certain health benefits, though more research is certainly needed.

Could boost heart health

It is broadly accepted that omega-3 and omega-6 fatty acids can help support overall heart health, including reducing the risk of issues such as heart disease and arrhythmias.

The amino acid L-arginine – also found in hemp seeds – helps to produce nitric acid in the human body and dilate blood vessels, thereby lowering blood pressure and reducing the risk of heart disease. (Important note: L-arginine supplementation is not recommended for those recovering from heart attacks.)

Studies have also specifically shown that hemp seeds or hemp seed oil can reduce blood pressure, decrease the risk of clot formation, and, in contrast to L-arginine supplementation in pill form, could help the heart recover after an attack.

May reduce inflammation

Unsaturated fatty acids, such as those contained in hemp seeds, have been linked to powerful anti-inflammatory effects. However, some recent studies indicate that the anti-inflammatory qualities may not be predictable in humans.

If successful, a reduction in inflammation can help manage chronic diseases including heart disease, arthritis, and type 2 diabetes. Gamma-linolenic acid (GLA) could also potentially help to regulate hormone imbalances and inflammation as associated with menopause.

Could support brain health

A 2018 “review of the neurological benefits of phytocannabinoids” suggests that the CBD content of hemp seeds – and marijuana – could help manage neurological conditions such as Parkinson’s disease, Alzheimer’s disease, multiple sclerosis, and neuropathic pain, as well as childhood seizure disorders Lennox-Gastaut and Dravet syndromes.

While more study is needed, the analysis concludes by stating: “This review of the neurological benefits of phytocannabinoids has demonstrated significant benefits for neuroprotection and disease reductions in a wide variety of neurological diseases and conditions in humans.”

Might support healthy skin

Some types of acne and dermatitis can result from chronic inflammation, and some research indicates that omega-3s and plant fibers – hemp seeds are rich in both – could help to manage and reduce symptoms. Studies also indicate that hemp seed oil may help to improve the itchiness of dry skin for those with eczema and reduce the need for medication.

May relieve autoimmune conditions

While some research previously indicated that hemp seed oil could have a positive impact on the symptoms of people with rheumatoid arthritis, a more recent review of the data concluded that there was a lack of evidence for this and suggested further study.

Might reduce PMS and menopause symptoms

For people of reproductive age who suffer from premenstrual syndrome (PMS), it is likely that many of their symptoms are caused by a sensitivity to the hormone prolactin. Consuming GLA produces prostaglandin E1, which may reduce the effects of prolactin.

This means that supplementing essential fatty acids may help to reduce PMS symptoms – which studies indicate is the case – as well as help to regulate the hormone imbalances and inflammation associated with menopause. Once again, more study is needed.

5 environmental benefits of hemp

In addition to its many possible health benefits, hemp has a huge variety of green applications outside of food and nutrition. It can effectively replace many of the most high-impact, problematic substances used in insulation, energy, and construction.

For example, the cement industry is one of the main producers of carbon dioxide, but it also damages topsoil, creates surface runoff, and encourages urban heating. In contrast, “hempcrete” absorbs more carbon after use than was emitted during construction, and growing hemp at all has a positive impact on both local and broader ecosystems.

Hemp absorbs CO2

Hemp absorbs carbon while growing, too, which it does remarkably quickly. As noted by the EU Commission in a review of hemp’s many benefits and potential opportunities for future growth, just “one hectare of hemp sequesters 9 to 15 tonnes of CO2, similar to the amount sequestered by a young forest, but it only takes five months to grow.”

Other research indicates that hemp could be twice as effective as trees in both absorbing and sequestering carbon and undoubtedly presents a way for high-emitting conventional agriculture to transition towards a sustainable future.

Hemp supports healthy soil

Hemp is a regenerative crop, which means that farming it actually helps to support healthy soil. It also helps to break the cycle of diseases commonly found in monoculture farming, and because it grows fast and provides shade it naturally prevents weed growth, meaning minimal need for pesticides. The EU Commission notes “dense leaves of hemp become a natural soil cover, reducing water loss and protecting against soil erosion.”

Hemp is resource-efficient

In part because it supports healthy soil and minimizes water loss – and because it grows so fast – hemp is extremely resource-efficient. Crops require up to 70 percent less water than cotton, which hemp fiber can also replace quite effectively in textiles and clothing.

Hemp supports biodiversity

In addition to the above benefits, hemp supports biodiversity in other ways, too. Because its flowering cycle typically occurs between July and September (coinciding with a lack of other pollen-producing crops), it provides a large quantity of pollen at a time when pollinators need it the most. It also provides shelter for birds and food for various other animals via its seeds.

Hemp can be grown with minimal pesticides

Because it is not generally susceptible to many pests, the use of insecticides, herbicides, and fungicides can be avoided in most cases, and certainly used more sparingly than with other comparable crops. (Cotton, for example, accounts for 16 percent of all global insecticide releases, with nearly a kilogram of pesticides applied to every hectare.)

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So, with a luxurious but still affordable celebration in mind, here’s where to buy the best vegan Valentine’s Day meal deals of 2024. Because nothing says “I love you” and “I am fiscally responsible” like a budget-conscious vegan meal deal. (Cheers, Aldi.)

Vegan Valentine’s Day meals in the UK

The meal deal has been a British staple since Boots introduced it in the mid-80s, and in recent years supermarkets have expanded their ready meal and “takeout” sections to include mix-and-match main meals – complete with starters and desserts – for all occasions.

Combined with the rapid growth of the plant-based food market (around 25 million people likely participated in Veganuary this year), it’s no wonder that supermarkets have introduced plenty of meat-free variations on these meal deal-style dinners. (Most of the supermarkets below also launched new products to coincide with Veganuary, too.)

Here are the best vegan Valentine’s Day meal deals of 2024.

Aldi

Budget supermarket chain Aldi has set out to “pull on the heartstrings rather than purse strings” with these budget-friendly Valentine’s Day meal deals. The “Vegan Valentine” option costs just £4.73 per person without wine, and £7.22 with. It includes:

• Specially Selected Gastro Mushroom Arancini (£2.99) to share
• Specially Selected Vegan Pie (£1.99) x 2
• Vegan Chocolate Brownie (£2.49) to share
• Optional: Vegan Prosecco Frizzante (£4.99)

Tesco

At Tesco, vegan diners have a variety of different options to choose from. Several options are not explicitly labeled vegan but include no animal-derived ingredients, which we have included below as well. (Such as the Tesco Finest Rainbow Plum Tomatoes In Balsamic Glaze.) Three courses cost £18 with a Clubcard.

• Tesco Finest Mediterranean Antipasti Platter (£4.50)
• Tesco Finest Porcini Mushroom Arancini with Black Garlic Dip (£4.50)
• Tesco Finest Harissa Butternut Galette (£7.50)
• Tesco Finest Rainbow Plum Tomatoes in Balsamic Glaze (£2.75)
• Tesco Finest Chunky Chips (£2.75)
• Gu Zillionaire Vegan Pot (£3.95)
• Nozeco Rosé 750ml (£3.50)
• Bottle Green 2 X 750ml (£5.80)
• Peroni Nastro Azzurro Lager Beer (£5.75)

Marks & Spencer

The Marks & Spencer “Valentine’s Dine In” option is available 9 – 14 February in stores and also combines a starter, main, side, dessert, and either a bottle of wine or two soft drinks. At £25, the supermarket’s offering isn’t the most budget-friendly option, but it might be one of the most luxurious.

• Tempura Veg Fritters (mixed veggies and chrysanthemum greens in crispy tempura batter with a black rice vinegar dipping sauce)
• Mushroom Stroganoff Pie (mushrooms cooked in a creamy brandy and truffle sauce)
• Asparagus
• Chocolate and Caramel Pots (chocolate ganache topped with caramel sauce and cocoa nibs)
• Conte Priuli Prosecco, Conte Priuli Rosé, Conte Priuli Veneto Blush, and any of Marks & Spencer’s own brand wines – all vegan – included in the deal

Asda

Asda describes its “Bistro Dine-in” for two meal deals as “restaurant quality.” The supermarket’s offer includes a starter, main, two sides, dessert, and an accompanying drink of choice for just £12. Asda also specifically highlights its vegan main dish, a Chestnut Mushroom Stroganoff Pie, which is a brand-new product. However, none of the starters listed on the Asda website and only one side and one main are suitable for vegans.

One additional Valentine-themed dish can be ordered vegan, though it’s not included in the Bistro Dine-in offer: heart-shaped pizzas. Asda’s Valentine Love Heart Pizza is available with vegan cheese and meat-free toppings like corn, bell peppers, and mushrooms.

• Mushroom Stroganoff Pies (£6 for two)
• Triple Cook Chips (£2.50)
• Strawberries with Belgian Chocolate Dip (£2.50)
• Kylie Minogue alcohol-free Rosé (£6)
• Bottlegreen Light Elderflower and Crisp Apple (£6)
• Valentine Love Heart Pizzas (around £4 per pizza)

Morrisons

Morrison’s Valentine’s Day offerings include several vegan options including starters and sides, and the supermarket says at £15 for Morrisons Members and online shoppers the deal saves its customers over £20 compared to the normal retail price.

• Chipotle Cauliflower Wings (£2.99)
• Plant Revolution Roasted Mushroom Pâté (£4.49)
• Miso Mushroom Stuffed Butternut Squash (£4.99)
• Greens, Beans and Carrots with a lemon & parsley dressing (£2.75)
• Maple Roasted Carrot & Parsnips (£2.75)
• Chunky Chips (£2.75)
• Gu Zillionaires Cheesecake (£3.95)
• The Best Sicilian Lemonade, Raspberry Lemonade, Ginger Beer, Apple and Elderflower, or Elderflower Presse (£1.99 each)
• Menestrello Prosecco Spumante (£8.50)

Sainsbury’s

Sainsbury’s has launched a vegan Valentine’s meal for two for £15, which features a number of starters, mains, and desserts. The options are as follows (all the food, plus one drinks option, is part of the deal).

• Vegetable Bao Buns (£4)
• No Beef Wellington (£6.75)
• Chunky Triple Cook Chips (£2.75) or Rainbow Chard Vegetable Medley (£2.75)
• Love Chocolate Tortes (£3.35)
• Shloer Pink Non Alcoholic Bubbly (£3.85)
• Appletiser (£4.45 for 6 x 250ml)
• Lucky Saint lager (£6 for 4 x 330ml)
• Winemaker’s Collection Pinot Grigio, Rosé, or Merlot (£7 each)
• Taste the Difference Prosecco (£8.50)
• Bottlegreen Light Elderflower and Crisp Apple (£5.80)

Waitrose

The Waitrose dine-in for two meal includes a starter, main, and dessert, along with either wine, a cocktail, or chocolates (note: non-vegan), for £20. One notable product included in the offer is Juicy Marbles Thick Cut Fillets, a pack of two vegan steaks made using soy protein concentrate and fortified with B12 and iron. Check the Waitrose website for a full list of wine and drinks available as part of the Valentine’s Day offer.

• Plant Living Spinach Ravioli (£3.40)
• Juicy Marbles Thick Cut Fillet (£9)
• Plant Living No Beef Bourguignon (£8)
• Green Vegetable Medley (£3.50)
• White Rabbit Garlicky Focaccine (£3.70)
• Waitrose Frites (£2.60)
• Waitrose Beetroot Salad (£2)
• Mediterranean Roasting Vegetables (£2.75)
• Waitrose Classic Fruit Salad (£3.50)
• Tails Cocktails Rum Daiquiri (£16)
• Saint Clair Sauvignon Blanc (£15.99)
• Thomson & Scott Noughty Alcohol-Free Organic Sparkling Wine (£9.50)
• Tails Cocktails Passion Fruit Martini or Espresso Martini (£16 each)

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The post The Best Vegan Valentine’s Day Supermarket Meal Deals For 2024 appeared first on Plant Based News.

Habibo is a German company that’s perhaps best known for its iconic Golden Bear, of which it produces 160 million every single day. In addition, Haribo’s full range has up to a thousand different gummy sweets, including other fan favorites like Tangfastics, Starmix, and Jelly Beans.

Founded in Friesdorf, near the western German city of Bonn, Haribo is a family business now in its 104th year of operations. The scale of Haribo’s sweet production has come a long way since founder Hans Riegel first began making in his home kitchen back in 1920, and today the company even tailors recipes to suit the unique flavors of the hundreds of different countries and regions in which it operates.

As global demand for plant-based foods grows across the sector, confectionery is no exception. In a recent report, it was predicted that the Vegan Confectionery Market – which has already shown rapid growth over the past few years – could reach USD $2.9 billion by 2030.

Key drivers of this demand include health, ethical, and environmental concerns, and a further increase in vegans and plant-forward consumers overall. The report notably adds that “swift expansion” is expected in the vegan jellies and gummies market, in particular, with “nostalgia and texture replication” playing key roles in driving sales.

With this growing demand for iconic, nostalgic, and plant-based gummy sweets in mind, are Haribo candies vegan? And which ones are vegan-friendly? Here’s everything you need to know.

Is Haribo vegan?

The short answer is, that almost all of Haribo’s many sweets are unsuitable for vegans.

The most well-known non-vegan (and non-vegetarian) ingredient in Haribo is gelatin, which is obtained by boiling the body parts of animals – notably cows, pigs, and fishes* – in water. According to Haribo’s website, the entire standard UK range contains gelatin derived from pork, including the brand’s MAOAM and Chamallow products. 

Gelatin is a commonplace animal ingredient throughout the confectionery industry, though a 2023 survey revealed that 67 percent of Brits were unaware which everyday products contain it. They also were largely unaware of where it comes from and expressed shock at the bloody way it is manufactured.

Jamie Laing, co-founder of Candy Kittens – the all-vegan sweet company that commissioned the survey – previously told Plant Based News (PBN) that they suspected this might be the case before conducting the study.

“This research has confirmed our suspicions that shoppers aren’t being made aware of what their favorite sweets truly contain,” said Laing. “Especially when it comes to gelatin.”

Nine out of 10 respondents to the survey said there should be more transparency with labeling gelatin, with a third of respondents saying they would be prepared to boycott their favorite snack – or to find an alternative brand – if they knew it contained gelatin.

“We are calling on the industry to be more transparent about their ingredients so that consumers can make informed decisions,” added Laing.

Other non-vegan ingredients

Gelatin isn’t the only non-vegan ingredient in Haribo. A significant number of products also contain shellac (food additive code E904) and beeswax (E901), both of which are commonly used glazing and sealing agents across the confectionery industry. (They are frequently used to give candies such as jelly beans their distinctive shine.)

Shellac is derived from the secretions of lac bugs, who die in their hundreds of thousands during processing to produce just a single pound of shellac. Meanwhile, harvesting beeswax disrupts the hive and frequently results in so-called accidental bee deaths.

Flexitarians and plant-forward consumers may not take issue with secondary animal-derived ingredients such as beeswax, but sweets that contain them are unsuitable for vegans, who by definition avoid products that cause animal exploitation wherever possible.

Carmine (E120) is a natural red food dye also frequently used in confectionery and other products. Carmine is made by grinding up the bodies of red-scaled cochineal insects and is cheaper than plant-based alternatives, making it a popular choice for manufacturers.

Two additional ingredients to take note of are sugar and palm oil, both of which are used in certain Haribo sweets as well as across the confectionary sector.

In the UK, the three main sugar producers’ products are suitable for vegans, but in the US some companies use bone char for processing sugar. (However, it’s worth noting that bone char produced sugar is often deemed acceptable for vegans, as it would be very difficult to avoid entirely. More on whether sugar is suitable for vegans here).

Meanwhile, palm oil, a near-ubiquitous ingredient in everything from confectionery to beauty products, is linked to deforestation and other habitat destruction, particularly in the biodiverse islands of Malaysia and Indonesia. While palm oil is vegan, many vegans choose to avoid it.

Vegan alternatives to animal ingredients in confectionery

While many of the ingredients listed above are common throughout confectionery production and the food sector in general, there are several alternative ingredients on the market.

For example, producers can easily replace glazing agents like shellac and beeswax with plant-based ingredients such as corn protein – achieving comparably glossy results as well as the same protective layer that shellac provides when applied to sweets and produce.

A study by Ana Lúcia Fadini, published in the journal Food Hydrocolloids in 2013 found that hydrolyzed collagen film and cocoa butter could also be used to create effective shellac-free film coatings for various food products, minus the animal ingredients.

Meanwhile, carnauba wax, produced from the leaves of the carnauba palm, is already widely used in candies, licorice, Tic Tacs, and chewing gum with the same desirable results as beeswax – protection from decomposition and an aesthetically pleasing shine.

There are also readily available vegan alternatives to carmine in the form of natural plant-based dyes and colorings made from cabbages, beetroots, strawberries, and other produce. These are also already in use by candy companies, but some – such as Haribo – most likely eschew the plant-derived versions because carmine is cheaper to produce.

‘Most of the sweets industry is full of gelatin’

There are even a number of plant-based alternatives to animal-derived gelatin, including vegetable gelatin, agar agar, cornstarch, pectin, xanthan gum, guar gum, and carrageenan. All are widely available and widely used in both home cooking and large-scale production.

Gelatin is linked to factory farming and other ethically and environmentally dubious practices, but production is also a USD $6 billion industry in its own right. In fact, according to the Humane League, upwards of 300,000 tons of gelatin are produced per year.

“Most of the sweets industry is full of gelatin – it’s hidden within sweets masked behind bright colors and playful cartoons and vague on-pack ingredients. But it’s simply not needed,” Laing previously told PBN. “We’ve proved that it’s possible to make sweets that do not compromise on taste and are made with a plant-powered recipe that does not harm animals.”

Are any Haribo products OK for vegans?

Just a select few Haribo products are suitable for vegans, though with the predicted growth of the plant-based confectionery industry that might change in the coming years. In general, Haribo sweets that are gelatin-free and coated in sugar – meaning no glazing agent – are likely vegan-friendly too. But always, always check the ingredients first.

Please note: recipes may differ depending on where you are in the world. This list contains products that appear to be vegan, but are not labeled as so. Please reach out to the manufacturer if you are concerned.

Haribo Rainbow Strips

Rainbow Strips are one of the two varieties of vegan sweets currently listed on Haribo’s official UK website. The company says: “HARIBO Rainbow Strips Z!NG are fruity strips of tasty flavors coated in sweetly sour z!ngyness. They’re Vegan too!”

Haribo Sour Rainbow Twists

Haribo’s Sour Rainbow Twists are labeled as suitable for vegetarians but are currently prepared to a vegan recipe without gelatin and beeswax. The sour, sugar-coated sweets are flavored with blackcurrant, elderberry, grape, and sharp-tasting aronia.

Haribo Jelly Beans

While Haribo’s standard jelly beans are not suitable for vegans, these ones – also listed on the company’s site – are clearly labeled vegan and contain no animal-derived ingredients at all. The six flavors are raspberry, blackcurrant, orange, lemon, peach, and pineapple.

Haribo’s Soft Jelly Bear

This giant jar contains 1kg of vegan soft jelly sweets and is widely available from Tesco, both online and in stores. The recipe is Halal and 100 percent free from pork or beef gelatin. The sweets appear to be vegan, and are made with concentrated fruit juice from carrots and radishes along with oranges, lemons, apples, and strawberries.

*While the English language typically refers to multiple fishes as “fish,” we use “fishes” to emphasize their individuality

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