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.

Read more: How To Make ‘Bacon’ Using Banana Peel

This might be because of its long history, which stretches back long before its namesake – the 4th Earl of Sandwich, John Montague – was credited with its invention. Or, it might be because so many foods can be improved by placing them between two huge slices of bread.

Either way, the sandwich is here to stay, and these 10 unique and delicious vegan sandwich ideas are sure to put a fresh new spin on a lunchtime (and dinner, and breakfast) classic.

10 vegan sandwich ideas

Sandwiches are a quick and simple solution for any mealtime, but they’re also a comfort food staple, providing reassurance and relaxation throughout the colder months and into spring. (In fact, carbohydrates like bread actually increase the brain’s serotonin levels.)

Whether you prefer veganized classics like a BLT or tuna sandwich, or something unique like a fully-loaded apple and tempeh tower, these recipes have got you covered.

Read more: How To Make Tofu ‘Feta Cheese’

The best vegan grilled cheese

In this twist on a classic, ElaVegan combines your go-to store-bought plant-based cheese with a sautéed carrot, diced onion, and wilted spinach. (ElaVegan also suggests swapping the store-bought cheese for a homemade vegan cheese sauce, if preferred.) Pair with your favorite crisps or a quick and tasty salad.

Find the recipe here.

Protein-packed BLT

This recipe from Regina Pearce of Nuts & Twigs uses “soy curls,” a popular plant-based substitute that can be found in health food stores, certain supermarkets, and online. Soy curls are notable in that the manufacturer produces them from whole soybeans, meaning they retain all of the beneficial fiber, protein, and other nutrients.

Find the recipe here.

Artichoke tuna sandwiches

Artichokes are leafy and green, and make for a surprisingly effective vegan fish replacement. (Not unlike the banana blossom, which has become a go-to ingredient for plant-based fish and chips.) This recipe from World of Vegan calls for a mixture of shredded artichokes alongside diced onion, celery, pickles, and tomatoes, for a satisfyingly tuna-like texture.

Find the recipe here.

BBQ tempeh and apple sandwich

Happy Skin Kitchen combines BBQ tempeh with a sweet apple slaw in this nutrient-packed sarnie recipe. It’s high in protein, vitamins, and even probiotics if you top it off with sauerkraut or kimchi, as suggested by the recipe creator. Try it with mayo-free potato salad.

Find the recipe here.

Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make

Chickpea tuna sandwich

Chickpea tuna is a vegan staple. The versatile chickpea, or garbanzo bean, makes for a surprisingly convincing – and extremely nutritious – replacement for traditional tuna. In this recipe, VIVOLIFE combines chickpeas with sweetcorn, capers, soy sauce, and mayo.

Find the recipe here.

THIS chicken and bacon toastie

With the still-growing number of plant-based protein options in stores, brainstorming vegan sandwich ideas has never been easier. Created by No Meat Disco, this recipe features vegan chicken and bacon from THIS, but you could also sub in your go-to products – or homemade versions. Top with your favorite sauce and enjoy!

Find the recipe here.

Buffalo cauliflower sandwich

For something made with mostly plant-based whole foods, try this recipe from Planted In The Kitchen, which spices and roasts a cauliflower “steak” for the filling. Cauliflower is extremely nutritious, and this recipe includes plenty of vitamins C, K, and B9.

Find the recipe here.

King oyster mushroom BLT

Another updated and veganized take on the BLT, this sandwich recipe from Herbivore’s Kitchen includes a step-by-step guide to marinating and cooking bacon made with king oyster mushrooms.

This variety of edible fungi is particularly popular for its meaty texture and earthy, umami flavor, which is accentuated by the marinade here. King oyster mushrooms are also rich in protein, along with B vitamins, potassium, phosphorus, copper, and selenium.

Find the recipe here.

Tofu katsu sushi sandwiches

Here, the Foodie Takes Flight combines sushi ingredients into the format of a traditional sandwich. The crispy seaweed provides a delicious and protective outer shell, with the rice forming the bread and the katsu tofu as the filling. It’s also deceptively simple.

Find the recipe here.

Buffalo cauliflower sandwiches

Another cauliflower-based recipe, and another one from Herbivore’s Kitchen, this dish includes spicy, deep-fried cauliflower topped with a cool and tangy coleslaw. It’s comfort food at its finest and still takes less than an hour to prep, cook, and dish up.

Find the recipe here.

The post 10 Vegan Sandwich Ideas appeared first on Plant Based News.

Read more: EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds

In the call-out for dietary experts, the international organization notes the “critical role” diet plays in shaping the health and well-being of both individuals and entire populations.

The WHO adds that although animal-based foods like meat and dairy are a good source of nutrients such as protein, an increasing body of research also links them to an increased risk of noncommunicable diseases (NCDs) like heart disease.

Conversely, the WHO claims that while plant-based foods appear to decrease the risk of NCDs, avoiding animal foods entirely may increase the chance of nutrient deficiencies. (Note: experts agree that a well-planned plant-based diet is more than nutritionally adequate.)

“The optimal intake of animal source foods in the context of plant food alternatives is a key feature of healthy diets that needs to be explored via innovative, evidence-informed approaches,” writes the WHO, describing how global guidance is “much needed.”

Read more: World’s First Year-Long Breach of 1.5C Limit: What Does It Mean?

WHO Director-General: Eating more plant-based foods is ‘essential’

In December of last year, WHO Director-General Dr Tedros Adhanom Ghebreyesus said that a shift towards more plant-based diets is “essential” for both human and planetary health. 

Speaking via video at COP28, the most recent UN Climate Summit, Ghebreyesus also highlighted that almost a third of global diseases and 30 percent of global greenhouse gas emissions stem from food production, and most of these are from animal agriculture.

The German Nutrition Society (DGE) recently published its updated nutrition guidelines, which suggest at least 75 percent plant-based foods for a healthy lifestyle.

In 2023, Denmark became the first country in the world to publish a plan to make its food system more plant-based, and Switzerland’s climate strategy also highlights the need to reduce meat consumption for a more sustainable food system.

Read more: Mediterranean Diet Vs Plant-Based: Which Is Best?

The WHO needs experts to design its dietary guidelines

The WHO has published detailed specifications for potential applicants, ideally including an advanced degree and a portfolio of published scientific work.

Applicants should also be able to demonstrate expertise in nutrition, food safety risk assessment, and/or epidemiology, as well as experience in evidence review and risk-benefit assessment methodologies.

Applicants must submit their interest by April 28, 2024. The WHO predicts the project will take from two to three years from inception to completed recommendations.

The post World Health Organization Calls For Experts To Design ‘Optimal’ Dietary Guidelines appeared first on Plant Based News.

Read more: Healthy Plant-Based Diets Cut Sleep Apnoea Risk, Study Finds

The study, published in the Journal of Clinical Investigation (JCI), indicates that when the gut’s bacteria breaks down tryptophan, it produces a compound that induces an inflammatory response – thereby triggering rheumatoid arthritis (which primarily affects the joints) or spondyloarthritis (which affects the spine and joints).

Rheumatoid arthritis impacts up to one percent of the population, mostly women. It causes painful swelling of the hands, feet, and joints, or even deformities if left untreated.

“The microbiome – the bacteria in our gut – can break down tryptophan into byproducts,” explained Kristine Kuhn, study co-author and head of the University of Colorado’s Division of Rheumatology, in a release by UC’s Department of Medicine.

“Some of those byproducts are anti-inflammatory, but we’ve also associated some inflammatory causes of those products,” continued Kuhn. “We’re the first to highlight which products are contributing to inflammation, and how they are doing that.”

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

A diet rich in ‘plant-based fibers’ might help

Tryptophan is an amino acid that naturally occurs in a variety of protein-dense, mostly animal-based products such as beef, lamb, pork, poultry, and dairy, along with certain plant-based foods like nuts, seeds, and legumes.

The body does not produce tryptophan but does require it in order to make melatonin (which supports healthy sleep) and serotonin (which affects pain, well-being, and sexual desire). The new study indicates that tryptophan is broken down into anti-inflammatory products by our bodies’ cells, but into inflammatory ones by bacterial cells.

Kuhn notes that the question of how to tip the balance so tryptophan goes towards the anti-inflammatory pathway rather than the one that increases arthritis risk is where research should go in the future. In the meantime, following a plant-based diet might help.

“A diet that’s rich in plant-based fibers and lean meats – this whole Mediterranean diet – seems to push the microbiome into a healthier state, so that you are getting the anti-inflammatory properties of tryptophan,” explained Kuhn. “The typical Western diet seems to go more toward the inflammatory pathway.”

While Kuhn’s study is breaking new ground, it’s not the first to link meat consumption with arthritis. Conversely, studies also indicate that eating more plant-based foods can alleviate the symptoms of rheumatoid arthritis, though the topic requires more research. Multiple studies have found that plant-based diets lower disease risk generally.

Read more: Mediterranean Diet Vs Plant-Based: Which Is Best?

The post Protein Found In Meat Linked To Increased Risk Of Arthritis appeared first on Plant Based News.

Read more: EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds

Deutsche Gesellschaft für Ernährung (DGE), or the German Nutrition Society, developed the new guidelines using a mathematical model that takes both sustainability and health into account. The guidelines include a “nutrition circle,” depicting each food by optimal amount.

According to the updated guidelines, a “healthy and environmentally friendly diet” is at least 75 percent plant-based. This is in keeping with a growing body of research that confirms plant foods are better for human health, the planet, and animals.

While the guidance has been celebrated by some, there has been some disappointment that it hasn’t gone further with its plant-based recommendation.

Read more: Meat-Eaters Prefer Not To See Animals On Meat Labels, Research Finds

Germany’s updated nutrition guidelines: less animal products, more plants

The new guidelines have reduced the recommended number of daily servings for dairy from three to two and advise that meat products – beef, pork, poultry, and sausage – should be limited to a maximum of 300g per week, plus 240g of fish.

(For context, the average American eats nearly a kilogram of red meat alone per week.)

In contrast, DGE’s updated guidelines suggest around 550g of fruit and vegetables per day, along with plenty of legumes – a first for the guide – along with nuts, seeds, potatoes, and other carbs. The guide also suggests emphasizing color, seasonality, and variety overall.

For people following a vegetarian or entirely plant-based diet, DGE suggests eating more of these key food groups in place of traditional meat and replacing dairy products with plant-based alternatives plus calcium, B12, and iodine supplementation.

Read more: Video Claiming Raw Milk Heals Lactose Intolerance Flagged As ‘False Information’

Most Germans already eating plant-forward diets

Meat eating has hit a record low in Germany, and it’s thought that around 10 percent of people living there now follow a vegetarian diet. In addition, over half (around 55 percent) of the population identify as “flexitarian,” meaning they already mostly eat plant-based foods.

“Germany really has fallen out of love with meat,” Anna-Lena Klapp, senior nutrition and health specialist at ProVeg International, told PBN. “It is an important and proper step that the DGE has decided to integrate both health and ecological aspects into its recommendations and to emphasize plant-based foods over animal-based foods.”

“However, the German guidelines still do not include plant-based alternatives,” continued Klapp. “FBDGs should help identify which plant-based alternative products can and cannot be part of a sustainable healthy diet.”

The updated guidelines undoubtedly emphasize plant foods – and recognize the impact of animal products – but they also still encourage the consumption of meat and dairy. In addition to including specific plant-based alternatives to meat and dairy, the guide also needs to recognize the true potential of low-impact plant-based staples like legumes to play a greater role in a sustainable and equitable food system.

“Structural changes are also needed so that people make healthier, more sustainable food choices,” added Klapp. “The German government has recognized that policies to encourage the growth of the plant-based industry, investment in research and innovation of alternative protein products, and incentives for farmers to move away from meat and dairy production are among the actions urgently needed to avoid climate breakdown.”

The post Eat At Least 75% Plant-Based Foods, Say Germany’s New Dietary Guidelines appeared first on Plant Based News.

Whether or not you want to proclaim your love of kale on your clothes, its reputation as being very good for us is well-deserved. “The term ‘superfood’ technically isn’t scientifically based,” Emily McKee, dietitian at the Vegan Society, tells Plant Based News. “[But] we can understand it to mean a food with high nutritional density that provides us with a substantial range of micronutrients such as vitamins, minerals and antioxidants. Kale certainly fits that description.”

Here are all the ways the nutritional content of kale makes it one of the best foods to eat, and 10 recipes to help you get more of it in your diet.

Rich in iron and vitamins

Kale, the cousin of broccoli, brussels sprouts, cabbage, and cauliflower, is packed with vitamins, fiber, iron, and antioxidants.

One cup of cooked kale contains around 2.24mg of iron, contributing between 15 and 25 percent of your daily requirement. Importantly, that same amount of kale will also contain your full day’s vitamin C, which helps your body absorb more iron. This makes kale a great source of iron for vegans in particular.

There are several other important vitamins in kale too, namely K, E, A, and B6. Along with vitamin C, these play a role in supporting the health of bones, skin, hair, and eyes. Kale is particularly high in vitamin K, with one cup delivering around five times our daily needs. This vitamin helps blood to clot and gives moderate protection against bone fractures.

Folate, also known as B9, helps form red blood cells and supports nervous system functioning. It’s important for pregnant women to get enough to ensure the healthy growth of their baby. A cup of cooked kale contains about 65mcg, which is around a sixth of your daily needs.

Fiber and other nutrients

Kale contains 5.7g of fiber per cup. This may not sound like much – it’s recommended to consume 22 to 34g a day. But if you eat kale in a meal with other fiber-rich foods such as sweet potato, chickpeas, or avocado, you’ll easily get enough.

Kale also provides magnesium, zinc, calcium, phosphorus, and potassium, as well as 4g of protein per cup. Together these contribute to healthy muscle, heart, and nerve function, and support healthy bones.

There are lots of antioxidants in kale too, such as glucosinolates and beta-carotene. These help to protect against cancer and reduce inflammation.

With all these health benefits, how much kale should we be eating? “Whilst there is no ‘recommended daily intake’ for kale specifically, as a leafy green vegetable containing many essential micronutrients you could certainly eat it daily as one of your five-a-day and part of a healthy, balanced vegan diet,” said McKee.

10 kale recipes

There is some evidence that cooking can diminish the nutrient content of kale and that it is better to eat it raw or minimally cooked. Nonetheless, its leaves might feel tough to chew raw, and the stems are definitely made easier to eat by cooking.

Among the recipes below you’ll find kale in both its raw and cooked states, giving you plenty of choice for how to eat it.

Creamy Tahini Kale Salad

This easy recipe from Viva’s new cookbook, Everyone Can Cook Vegan, involves massaging the kale with the dressing ingredients. Massaging kale might sound like an odd thing to do, but it helps make it less tough by breaking down its fibers so it can be eaten raw. All extras in the salad are optional, with the recipe suggesting ingredients including tinned pulses, artichokes, and cherry tomatoes.

Find the recipe here.

Kale, Cashew Cheese, and Apple Salad

This is another raw kale recipe that requires a little massaging of the leaves to soften them up. But that comes later – first you’ll need to make your cashew cheese a couple of days ahead to let it develop. If you don’t have that kind of time or forethought, you can swap it for any vegan cheese of your choice. Made with apple, buckwheat, pomegranate seeds, and courgette, this salad by Happy Skin Kitchen packs a hearty nutritional punch.

Find the recipe here.

Mushroom Bourguignon With White Bean Mash & Kale Crisps

Roasted kale crisps are a lovely side to accompany this mushroom bourguignon from the Viva! Vegan Recipe Club. Just be careful to keep a close eye on the kale as it crisps up in the oven pretty fast. If you prefer, you can steam it instead.

Find the recipe here.

Bean, Kale, And Lemon Stew

The kale in this recipe, also from the Viva! Vegan Recipe Club, simmers in the stew for a few minutes to soften. The stew itself is packed with other healthy ingredients and only take 30 minutes to make.

Find the recipe here.

Apple, Kale, and Sausage Pasta

This pasta dish from Happy Skin Kitchen is a big bowl of comfort. It includes a good portion of kale, while the vegan sausages and apple make for a perfect sweet and savory dish. Top it with a “walnut parm” made from walnuts, miso paste, and nooch.

Find the recipe here.

Roast Pumpkin And Kale Salad

This salad by plantbaes provides almost half of the 30 plant foods (including spices) a week that experts now recommend. The kale remains raw – after some massaging of course – and goes perfectly with the roasted pumpkin and sweet tahini dressing.

Find the recipe here.

Butternut Squash Dhal With Cashew Milk And Kale

From Ashley Madden’s Plant-Based Delicious cookbook comes this hearty dhal. The combination of lentils and kale means this is an nutrient-dense meal. The iron content is particularly good.

Find the recipe here.

Vegan Omelette With Mushrooms & Kale

The omelette in this recipe by Happy Skin Kitchen is made from silken tofu and chickpea flour, making it a healthy, high protein meal. Sauté the kale with mushrooms before piling on top of the omelette with a helping of guacamole and cashew cream cheese.

Find the recipe here.

Pasta with Cauliflower, White Beans and Kale

Chunky roasted cauliflower and a creamy sauce make this It’s All Good Vegan pasta dish filling and comforting. Add the kale to the roasting cauliflower and beans for the last few minutes before mixing the whole lot together. 

Find the recipe here.

Mushroom And Kale Tofu Scramble

You can whip up this healthy scramble by Happy Skin Kitchen in just 15 minutes. Between the tofu, kale, and mushrooms, you’ve got a lot of nutrients covered in one meal.

Find the recipe here.

The post Kale Is One Of The Best Foods We Can Eat – 10 Recipes To Try appeared first on Plant Based News.

Read more: Plans To Ban ‘Meaty’ Vegan Labels On Hold In Belgium

The country’s top administrative court has now suspended a decree initially issued by France’s government in February to ban the word steak from plant-based meat labeling. (In French, a meat-free burger patty might be described as a “veggie steak”.)

If successful, the decree would have been active from May 1, 2024, just a few weeks away. In addition to the word steak, it included 20 additional terms typically associated with cuts of meat and animal proteins, such as “spare rib,” “ham,” “escalope,” and the phrase “butcher.”

In 2022, France’s administrative court, the Conseil d’État, suspended a similar decree following public pressure exerted by plant-based companies based in France, and due to concerns it was too vague to be practically enforceable – or even legal.

On Wednesday, the state council said once again that there was “a serious doubt over the legality of such a ban,” and that it would remain suspended until the European Union’s Court of Justice could review the decree and rule one way or the other.

Read more: More Than Half Of Europeans Are Cutting Down Meat, Study Finds

France’s ban on meaty words for plant-based foods ‘complete nonsense’

Meat and dairy companies have long complained over the plant-based sector’s use of words traditionally associated with animal products, citing potential confusion for consumers. However, there is little evidence to support this, and critics suggest that removing familiar words like steak, sausage, and burger would actively confuse shoppers.

Belgium recently put a similar ban on hold, and in 2021 the European Parliament voted against a proposal to ban meaty terms from plant-based products. More than half of Europeans are now cutting down on meat amid continent-wide and national pushes towards sustainable, healthy, and equitable food systems via plant-based diets.

Nicholas Schweitzer, CEO of French vegan bacon innovator La Vie previously told Plant Based News (PBN) that any national ban on labels using such words – which would by definition only apply to companies producing foods within France – would be “complete nonsense.”

“This law is going completely in the opposite direction of two official priorities of the French government: the fight against global warming and the reindustrialization of France,” said Schweitzer.

Read more: Meat-Eaters Prefer Not To See Animals On Meat Labels, Research Finds

The post France Just Suspended Its Ban On Words Like ‘Steak’ For Plant Foods appeared first on Plant Based News.

Read more: What’s Vegan At Wetherspoons? The Surprisingly Extensive Plant-Based Menu

One punter spotted a sign at a Wetherspoons in Bristol warning that they could not “guarantee, unfortunately, that the fruit garnishes are vegan.” The customer posted a picture of the sign on Reddit, saying that the barman told them “it was sent out from head office with zero context.”

So what does it mean, and why have Wetherspoons only just put the signs up?

New supplier

Plant Based News contacted Wetherspoons for comment on the signs. Spokesman Eddie Gershon explained that the pub chain normally sources its lemons and limes from a “vegan friendly supplier.”

“However, for a limited period of time, we are using a different supplier for our limes across our pubs,” he said. “We cannot, with the new supplier, guarantee that the limes are vegan friendly and as a result have put up the notice in our pubs.”

It isn’t clear why Wetherspoons has switched supplier or when it will return to its usual one.

How can fruit be non-vegan?

Tesco caused a similar stir in 2022 by labeling some of its citrus fruits as unsuitable for vegans. The reason for these warnings from Tesco and Wetherspoons is that beeswax and shellac are sometimes used to coat the fruit skin. This helps to keep it fresh for longer.

Read more: Is Toothpaste Vegan? The Animal Ingredients You Might Be Putting In Your Mouth

Beeswax is not considered vegan because harvesting it takes a toll on the hive and worker bees. Shellac, meanwhile, is secreted by female lac beetles. When harvested, shellac is scraped from the branches – along with any attached lac beetles – before going through a process of crushing, liquefying, and sieving. An estimated 100,000 lac bugs are used to produce a single pound of shellac flakes.

Do vegans need to avoid citrus fruit?

It might be a bit annoying to miss out of a slice of lime in your G&T at Wetherspoons, but you might not want to give up on citrus fruits altogether. It’s possible to find vegan-friendly, unwaxed fruits at supermarkets, though often these are the organic ones which can costs twice as much.

Read more: Eating More Fruit And Veg ‘Equivalent To Walking 4,000 Extra Steps A Day’

It’s worth bearing in mind the definition of veganism from the Vegan Society. It says that being vegan is about avoiding animal exploitations and products “as far as is possible and practicable.” Organic fruit is unaffordable for many people, but fruit is an important part of a healthy diet. However, a number of affordable fruits are unwaxed, meaning you should be able to find accessible vegan fruit with a bit of research.

As the confused reaction to Wetherspoons’ sign shows, many don’t even know that citrus fruit might have beeswax or shellac coatings. If you’ve eaten a waxed orange or lemon lately, you shouldn’t panic over it.

The post Wetherspoons Warns Lemons And Limes ‘May Not Be Vegan’ 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: Several Meat Products Are Being Urgently Recalled By Supermarkets – Here’s Why

Morrisons has extended the initial recall of its “The Best Taleggio” product from packages with a best before of April 14, 2024, to include dates up to and including April 28. Meanwhile, Asda has recalled all of its “Extra Special Taleggio” featuring a best before April 14, 2024. Shoppers are being told to return the products for a refund.

Each supermarket recalled its product after discovering Listeria monocytogenes. However, it is currently unclear whether the two companies share a supplier, which could potentially mean further recalls from other stores and distributors in the weeks to come.

Listeria is a strain of bacteria with at least 28 different species, and ingesting the microscopic life forms can cause flu-like symptoms including a high temperature, aches and pains, chills, sickness, and diarrhoea. According to the Food Standards Agency (FSA), rarer cases of listeriosis can sometimes cause severe infection, resulting in complications like meningitis.

Babies under one month old, adults over 65, pregnant people, and those with weakened immune systems are at a higher risk of serious complications after consuming listeria.

Read more: Video Claiming Raw Milk Heals Lactose Intolerance Flagged As ‘False Information’

Animal products are the main source of listeria contamination

Overall, the number of food recalls is increasing across the food industry. While some see this as cause for concern, others suggest that more recalls represent improved safety measures and increased accountability from producers and distributors alike.

Chilled animal products such as cooked or cured meat and cheese products are particularly prone to listeria contamination. In March 2023, the FSA linked three different cases of listeriosis – including one death – to a semi-soft dairy cheese similar to Taleggio.

Because of their high moisture, low salt content, and low acidity, listeria can contaminate soft and semi-soft cheeses more easily than other varieties. (Listeria itself typically originates either in the raw ingredients or in the processing environment.)

“Food-producing animals are the major reservoirs for many foodborne pathogens such as Campylobacter species, non-Typhi serotypes of Salmonella enterica, Shiga toxin-producing strains of Escherichia coli, and Listeria monocytogenes,” reads one 2018 study.

Read more: The Media Issued A ‘Warning’ To Pregnant Vegans – Is There Cause For Concern?

Some studies indicate that adopting a plant-based diet can significantly reduce the risk of “various virus-causing diseases,” while others show that avoiding traditional meat can lower your chances of getting straightforward food poisoning. However, more research is needed.

More generally, intensive animal agriculture causes the proliferation of many infectious diseases, while some studies link the overuse of antibiotics on factory farms to antibiotic resistance and “superbugs,” with the potential to kill thousands of people over the coming years.

The post UK Supermarket Issues Recall Of Cheese Products Due To Disease Fears appeared first on Plant Based News.

Read more: Why Jalapeños Are Becoming Less Spicy

Ikigai Fruits was founded in 2023 in order to export Japan’s “most precious” fruits to the US. Its stock currently includes oranges, melons, and strawberries, all of which are carefully cultivated by specialty farmers and prized for their exceptional taste and appearance.

Ikigai’s bright red Kotoka strawberries, produced in Nara Prefecture, are the cheapest item available for import and cost USD $89 for just over a pound of fruit.

Kirameki strawberries from Saitama Prefecture are available at $238, while the striking Pearl White strawberries, also from Nara Prefecture, cost $128 per 1.1 pounds (500g). A complete set of 27 white, pink, and red strawberries is $780, plus shipping at around $40.

Ikigai sells a single Crown Melon – famous for its one tree, one fruit growing method – for $128, or three for $384.

Read more: Flora Moves To ‘Disrupt’ The Market With New Vegan Cream

Ikigai’s fruit is a ‘work of art’

In its description of its Crown Melon, Ikigai says: “This level of quality can only be achieved by a handful of experienced farmers who have mastered their craft. For those who have tasted it, the Crown Melon is not just a fruit – it’s a work of art.”
The company, which is named after the Japanese concept of “ikigai,” or “reason for being,” says that purchasing its luxury fruit supports skilled, independent farmers as well as the overall culture of craftsmanship and innovation that defines Japanese fruit production.

Japan’s agriculture industry is dwindling as the current farmers age and younger generations move away from the sector. Overall, studies indicate that national production capacity could drop to 40 percent by 2050, just 26 years away.

Domestic consumption of luxury fruit items is also shrinking in Japan, which has prompted the government to encourage exportation to foreign markets such as the US. But exporting such precisely engineered, grown, and harvested produce is a delicate operation.

Read more: Waitrose Introduces Oat Milk Coffee Machine

Strawberry or pineberry?

Oishii, the company behind the world’s largest indoor vertical strawberry farm, combines state-of-the-art technology with traditional Japanese farming techniques to grow specialty strawberries (the Omakase Berry) in the US, which sell for around $12 per box.

White authentic Japanese strawberries are relatively new to the US, white strawberries have been available from certain upscale stores and luxury supermarkets for a while now.

The most common variety is known as a “pineberry” – named because of its pineapple-like flavor – and is actually a cross between the traditional Japanese white strawberry and typical strawberries, engineered to grow easily in California and Florida.

Meanwhile, in the UK, Marks & Spencer has introduced its own White Pearl strawberries, which the luxury supermarket describes as sweet like a conventional strawberry but with an “aroma of pineapple and notes of vanilla.” However, they have proven difficult to find in-store.

The post A Company Is Selling Strawberries For $780 appeared first on Plant Based News.

Read more: 51% Of German Consumers Reduced Their Meat Intake In The Last Year

A new study reports that over 80 percent of the public money invested in farming via Europe’s “common agricultural policy” (CAP) supported animal products, even though countless scientists and industry experts back a shift towards more plant-based foods.

The new study, published earlier this month in the journal Nature, notes that 82 percent of the EU’s agricultural subsidies support (38 percent directly and 44 percent for animal feed) animal-based foods. The same animal-based foods are responsible for the vast majority (84 percent) of EU food production’s embodied greenhouse gas emissions.

These subsidies are provided via various mechanisms, including direct payments to farmers, commodity support for livestock products such as border tariffs, and general support linked to either the production or consumption of animal products, as in school milk schemes.

“The de facto subsidizing of livestock production may lead to animal-rich diets becoming artificially cheap,” note study authors Anniek J. Kortleve, José M. Mogollón, Helen Harwatt, and Paul Behrens, thereby “supporting unsustainable patterns of production and consumption.”

Read more: ‘Groundbreaking’ Vote To Ban Factory Farming To Be Held In US County

EU animal agriculture: subsidization and artificially lowered prices

Industrialized animal agriculture – including its negative impact on the environment, human health, and animals themselves – has arguably produced both the modern demand for incongruously cheap meat and the industry’s current dependence on subsidization.

A kilogram of chicken cost 39p per kilogram in 1967, and, accounting for inflation should cost nearly £9 today. Instead, you can purchase a “small” chicken – around 1.1 kg – from Sainsbury’s for just £2.70. An “extra-large” Waitrose chicken (2.3 kg) costs £6.79.

Intensive chicken production has a particularly devastating impact on water quality and environmental degradation, in addition to its contributions to the climate crisis. Countless poultry farms have also been subject to repeated investigations of animal cruelty in recent years, many of which revealed shocking living conditions and animal abuse.

“The CAP holds the potential to steer the food system towards addressing environmental issues including climate change, biodiversity loss, disturbed nitrogen and phosphorus cycles, water and land degradation,” say Kortleve, Mogollón, Harwatt, and Behrens.

Read more: Think Free-Range Eggs Are Ethical? Investigation Exposes Reality Of ‘Cage-Free’

‘Perverse outcomes for food transition’

The CAP was established in 1962 as a “partnership between agriculture and society,” and it currently receives approximately one-third of the entire EU budget. However, it has repeatedly failed to make farming more climate-friendly despite plans to make Europe the first climate-neutral continent by 2050, leading to widespread criticism of the scheme.

The more land a farm occupies, the higher its rate of subsidization, and because animal agriculture is so resource-intensive and inefficient, livestock farms get more support. (Globally, animal agriculture occupies 83 percent of all farming land despite providing just 18 percent of the world’s calories.)

“Although the CAP does not designate animal-based commodities as desirable, by disproportionally supporting livestock farming, especially when accounting for animal feed subsidies, the CAP presents an economic disincentive for transitions towards more sustainable plant-based foods,” add Kortleve, Mogollón, Harwatt, and Behrens. This results in what the study authors call “perverse outcomes for food transition.”

Back in 2021, the WWF European Policy Office’s Senior Policy Officer for Agriculture Jabier Ruiz commented that the EU needs “A CAP that is compatible with the aims of the European Green Deal, helping farmers adapt to the adverse effects of climate change and address agriculture’s impact on the environment.”

The post EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds 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.

Read more: 15 Vegan Dinner Party Main Course Ideas

Flora Plant Cream has previously been used by businesses including Caffe Nero and The Ivy, but this will be its first time in retail. It will be available in both single and double varieties.

According to the brand, the double cream cannot be “overwhipped,” and it also doesn’t curdle or split.

“Thanks to Flora’s innovation, UK shoppers now have a foolproof way to recreate their favourite restaurant recipes at home,” Ian Hepburn, Marketing Director, at UK Upfield, said in a statement. “Much like the professional chefs that love our 100 percent plant-based products, everyday cooks no longer have to sacrifice the flavour and performance they deserve, thanks to Flora Plant Cream.”

Read more: A Major New Vegan Conference Is Coming To The UK – How To Get Tickets

The global vegan cream market is currently worth around USD $413.9 million. It’s been forecasted to grow at a compound annual growth rate (CAGR) of 7.2 percent, reaching $777 million by 2033.

Compared to other dairy-free markets – like vegan milk and plant-based cheese – the cream market is relatively small. Flora has expressed hope that its new product will encourage more people to choose animal-free alternatives.

‘Skip the Cow’

The new launch is part of Flora’s “Skip the Cow” campaign, where the brand urges shoppers to choose dairy-free alternatives over animal proteins.

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

Flora, which was launched in 1964 and is best known for its spreads, announced last year that all of its products would be going vegan.

The brand said at the time that it made the decision due to environmental concerns. “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,” said Hepburn.

The post Flora Moves To ‘Disrupt’ The Market With New Vegan Cream appeared first on Plant Based News.

A customer recently spotted an in-store coffee machine exclusively offering oat milk-based drinks in a Wimbledon branch of the luxury supermarket. However, it’s not yet clear whether this is a one-off, a trial, or the start of a larger roll-out of dairy-free stations.

Vegan advocate Francesca-Marie Boyle, aka @vegansuttonmama, shared a photograph of the oat milk coffee machine on Instagram earlier this month with the caption “Vegans won’t change anything… Yet here’s an #oatmilk coffee machine at @Waitrose Wimbledon now. Hopefully they will be in all stores soon!”

Plant Based News has contacted Waitrose for more information.

Waitrose’s in-store coffee stations typically offer americanos, lattes, cappuccinos, and a breakfast tea option, which are likely also available from the dedicated oat milk machines.

The continued rise of plant-based milk

Waitrose brought back its extremely popular free hot drinks for “MyWaitrose” loyalty card members in 2022 after introducing a minimum purchase amount in 2017 and then pausing the scheme entirely in 2020 during the early days of the COVID-19 pandemic.

Waitrose currently does not require a minimum spend and offers plant milk free of additional charges. However, the supermarket does now require customers to bring their own cups to save on wasted packaging. (Just 0.25 percent of the 2.5 billion single-use coffee cups discarded annually in the UK are recycled.)

Waitrose’s choice to minimize waste and emphasize dairy-free milk options are both representative of broader trends across the industry and amongst consumers.

In the UK alone, around one in three Britons now drink plant-based milk, with oat varieties in particular leading as the dairy-free drink of choice. While in the US, plant-based milk is in up to 44 percent of US households – a 10 percent increase from previous years.

Looking ahead, Global Market Insights (GMI) predicts that the plant milk market could exceed USD $17 billion (GBP £17.3 billion) by 2026, just two years away.

A GMI spokesperson previously noted: “The plant milk market’s exponential growth is a testament to the evolving preferences and priorities of today’s consumers. With a focus on health, sustainability, and inclusivity, plant-based milk alternatives are positioned to play a pivotal role in the future of the food industry​.”

More like this:

• Califia Farms Just Launched New Organic Plant-Based Creamers
• It Wasn’t The Biggest Year For Plant-Based Meat – But Vegan Milk Is Killing It
• Dairy Is Worse Than Coca-Cola, Says Leading Longevity Expert

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