May 07
The new line stands out among Daiya’s other line of mac & cheese —which uses liquid cheese— by using dry powdered dairy-free cheese. The new line is available in three flavors:
Jan 18
“HIPPEAS is spreading The Peas & Love with the launch of its Flavor Blast! Chickpea Puffs line in two far-out flavors: Vegan White Cheddar Explosion and Blazin’ Hot”, according to a recent press release. “HIPPEAS® Flavor Blast! Chickpea Puffs offer the crunch and explosive flavor of your favorite extra-flavor snacks but was developed with the better-for-you attributes HIPPEAS® is known for: clean label with chickpeas as the first ingredient, free from the top 9 allergens, Non-GMO Project Verified, and totally delicious.”
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Jan 05
The study also found plant-based diets “had greater potential reduction in greenhouse gas emissions.”
Titled Low-carbohydrate vegan diets in diabetes for weight loss and sustainability: a randomized controlled trial, the study was conducted by researchers at the University of Toronto, St Michael’s Hospital in Toronto, the Université Laval, the University of Windsor and the University of Saskatchewan.
“Low-carbohydrate, high animal fat and protein diets have been promoted for weight loss and diabetes treatment”, begins the study’s abstract. “We therefore tested the effect of a low-carbohydrate vegan diet in diabetes as a potentially healthier and more ecologically sustainable low-carbohydrate option.”
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Jan 02
Quorn Chik’n Nuggets are made with mycoprotein, a vegan protein made from fungi.
The study, conducted by researchers from the University of Exeter and the University of Texas Medical Branch, is the first to explore if a vegan diet rich in mycoprotein can support muscle growth during resistance training to the same extent as an omnivorous diet. Mycoprotein is the naturally high-fibre fungi that is the main ingredient of the Quorn brand of products.
The objective of the study was to “investigate whether a high-protein, mycoprotein-rich, non-animal-derived diet can support resistance training-induced skeletal muscle remodeling to the same extent as an isonitrogenous omnivorous diet.
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Nov 29
Published in the journal Complementary Therapies in Medicine, the study was conducted by the Physicians Committee for Responsible Medicine.
“A low-fat vegan diet that includes soy fosters changes in the gut microbiome that decrease postmenopausal vasomotor symptoms, or hot flashes, overall by 95%”, states a press release announcing the study. “A vegan diet also eliminated severe hot flashes, led to a 96% decrease in moderate-to-severe hot flashes, and reduced daytime and nighttime hot flashes by 96% and 94%, respectively.”
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Nov 28
The partnership between Wicked Kitchen and Target comes roughly two years after Wicked Kitchen first launched its products in over 2,500 stores across the United States. Wicked Kitchen’s other products includes boxed mac and cheeses, ice cream products, meal pots and sauces. Wicket Kitchen also ones Good Catch, which specializes in plant-based seafood products.
“The launch at Target is another step towards giving more access to plant-based foods to consumers, and it’s especially exciting since we share the same hometown of Minneapolis”, said Pete Speranza, CEO of Wicked Kitchen. “It is validating to have such strong retailers believe in our mission and in the future of plant-based foods as we continue to lead plant-based innovations with flavor-forward products that appeal to vegans and omnivores alike.”
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Oct 06
The report by MarksandMarkets predicts the dairy alternatives market will grow at a compound annual growthr ate of 10.1% between 2023 and 2028.
“Plant-based dairy alternatives offer a range of nutritional benefits that make them a popular choice for individuals seeking a healthier and more sustainable alternative to traditional dairy products”, note sthe report. “The consumption of plant-based dairy alternatives has seen a rise due to their nutritional advantages, which include lowered cholesterol levels, enhanced cardiovascular well-being, and improved diabetes management.”
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Oct 06
This is according to a new study published in the peer-reviewed Nutrition Journal, and published online by the US National Library of Medicine. The study was conducted by researchers at Harvard Medical School and the University of Chinese Academy of Sciences.
“Plant-based dietary patterns are gaining more attention due to their potential in reducing the risk of developing major chronic diseases, including type 2 diabetes (T2D), cardiovascular disease (CVD), cancer, and mortality, while an up-to-date comprehensive quantitative review is lacking”, states the study’s abstract. “This study aimed to summarize the existing prospective observational evidence on associations between adherence to plant-based dietary patterns and chronic disease outcomes.”
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