Jun 18

Beyond Meat Launching “Meatier” Version of its Burger With Marbling

Beyond Burger has become a hit across the U.S. and other countries, but with competition like the Impossible Burger they continue to iterate and improve, and will be releasing a new version over the next few weeks.

According to Beyond, the new version of their burger will include marbling that “melts and tenderizes like beef” and has a more “neutral flavor and aroma” (potentially removing the “Beyond aftertaste” that some have complained about). Overall the change is meant to make the Beyond Burger “closer to beef than ever before.”

According to Beyond’s website, they “believe in a better Beyond. A Beyond that’s always striving for more. That’s, why we created the new, MEATIER Beyond Burger.”

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Jun 15

Study: Vegan Meat Sold in Restaurants Increased by 268% in 2019

The sales of vegan meat in restaurants increased drastically from 2018 to 2019, according to a new report.

The report, conducted by Dining Alliance, found that vegan meat sales in restaurants increased 268% in 2019 compared to the year prior. By comparison, the market increased by just 22% from 2017 to 2018.

“Burger King may be the first national chain to embrace meat alternatives by introducing the Impossible Whopper, but the category is hotter than a kitchen grill across all restaurant categories”, states the report. “Sales of meat substitute products to restaurants have soared 268% so far in 2019 compared to the same time last year. That’s according to data released today by Dining Alliance, the nation’s largest group purchasing organization for restaurants.”

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Jun 12

Study: Vegan Diet May be Helpful for Women in Menopausal Transition

 Eating a vegan, plant-based diet “may be helpful for women in menopausal transition”, according to a study published in the journal Maturitas and published online by the U.S. National Institute of Health

“Lifestyle modifications that may reduce menopausal symptoms have generated much interest”, begins the study’s abstract. “The vegetarian diet has been associated with a lower risk of chronic disease as well as a more healthy hormonal milieu. Our objective in this cross-sectional study was to survey peri- and postmenopausal women to investigate menopausal symptoms and dietary pattern.”

For the study, researchers “investigated vasomotor and physical symptoms as measured by the Menopause-specific Quality of Life Questionnaire (MENQOL) and dietary pattern classified by animal protein intakes reported in response to food frequency questions.” Survey distribution “was aimed at female vegans, vegetarians, and omnivores between the ages of 45 and 80 years, who were active on senior and vegetarian social networking websites and at vegan restaurants and events.”

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Jun 12

Canada Parliament Votes to End Captivity of Whales, Dolphins and Porpoises

Canada’s full parliament has voted in favor of prohibiting the captivity of whales, dolphins and porpoises.

The Canada Parliament has passed Bill S-203, the Ending the Captivity of Whales and Dolphins Act. The measure places an explicit ban on anyone capturing and placing into captivity (and breeding) dolphins (including porpoises) and whales.

As noted by VegNews, the laws passage means that the only two facilities in Canada that currently house cetaceans (the Vancouver Aquarium and Marineland) will no longer be able to breed or import cetaceans, use them in a show or performance, and protects those currently in captivity from being used for profit.

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Jun 08

Legislature to Require Hospitals to Have Vegan Meals Passed by New York Legislature

A legislative proposal to legally require all hospital to have vegan food options has been passed by New York’s legislature.

Senate Bill 1471 passed both the House of Representatives and Senate on Monday, sending it to Governor Andrew Cuomo for final consideration.

According to its official text, the measure “requires hospitals providing inpatient or residential care (i.e., general hospitals and nursing homes) to offer patients a plant-based food option for every meal or snack, at the request of a patient or patient’s lawful representative, at no addi- tional cost to the patient.” This “shall be effective for every meal or snack the patient is reasonably expected to participate in.”

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Jun 08

Nevada Governor Signs Bill Banning Animal Testing for Cosmetics

Legislation that explicitly prohibits cosmetics being tested on animals has been signed into law in Nevada.

Nevada Governor Steve Sisolak signed Senate Bill 197, titled The Nevada Cruelty Free Cosmetics Act, into law this week. The measure places a statewide ban on cosmetic companies selling products that were tested on animals. The new law goes into effect on January 1, 2020.

With the signing of SB 197 Nevada becomes the second state to ban cosmetic testing on animals, following California.

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Jun 07

New York Legislature Passes Bill to Prohibit Declawing Cats, First State to Do So

New York’s full legislature has passed a measure that criminalizes the declawing of cats.

The measure – Assembly Bill 01303 – has been sent to Governor Andrew Cuomo after passing the legislature. The governor now has the option of signing it into law, allowing it to become law without his signature, or vetoing it.

Sponsored by a bipartisan coalition of 36 lawmakers, AB01303 bans the procedure called onychectomy, which is when the claws of a cat are removed from their paws. The new measure states:

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May 29

Report: Vegan Meat Market to be Worth $140 Billion by 2029

According to a new report, the market for vegan meat could top $140 billion – yes billion – by 2029.

Vegan Beyond Burgers (photo: SeriousEats.com).

According to the report, titled Can’t Believe It’s Not Meat and conducted by the research firm Barclays, the vegan meat market will have a value of $140 billion within the next decade, which includes the agriculture, food and restaurant industries. As reported by CNBC, that rapid pace of growth implies the vegan meat market capture about 10% of the $1.4 trillion global meat industry, a massive increase from recent years.

“Although today we believe that there are inherent barriers to successfully replicating certain animal-based consumer favorites (e.g., t-bone steaks), what has been achieved so far in terms of ‘meatless’ ground beef, sausage and hamburger products has yielded positive initial consumer reaction,” the report states. “While lab-based meat is still likely several years away from hitting supermarket shelves, plant-based protein continues to gain ground vs. its animal-based counterpart, and we expect this trend to continue for the foreseeable future”.

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May 24

Study: Eating Government-Recommended Level of Red and Processed Meat Increases Colorectal Cancer Risk

According to a new study published by the International Journal of Epidemiology, the consumption of red and processed meat at a level that meets current UK government recommendations is “associated with an increased risk of colorectal cancer.”

For the study, researchers “used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study.” Men and women aged 40–69 years at recruitment reported their diet on a short food-frequency questionnaire. Dietary intakes were re-measured in a large sub-sample who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time.

“During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred”, states the study. “Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% higher risk of colorectal cancer.” Participants in the highest fifth of intake of fiber from bread and breakfast cereals “had a 14% lower risk of colorectal cancer.”

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May 18

Chick-fil-A is Researching and Considering Vegan Meat Substitutes

Chick-fil-A is researching and considering adding vegan meat substitutes to their menu.

“We’re definitely aware, and I would say we’re always interested in, what’s happening in food,” said Amanda Norris, the executive director of Chick-fil-A’s menu, in a recent interview with Business Insider. “Specifically, a vegetarian option or a vegan option is something we’re looking at, we’re thinking about, and have some [research and development].”

Norris says that Chick-fil-A has been studying vegan menu items and meat substitutes for a few years at this point, noting that given their small menu (which rarely includes limited-edition items) they take longer time to research, develop and introduce new menu items. According to Norris, it typically takes about 18 to 24 months for a new menu item to go from initial consideration to being an item the public can purchase.

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May 10

Study: Vegan Diet Associated With Lower Blood Pressure in Those With Proteinuria

A vegan diet free of all animal products is associated with lower blood pressure in those with proteinuria, according to a study published by the National Institute of Health.

(Photo: MedicalNewsToday.com).

“Previous studies have reported that a vegetarian diet may lower blood pressure (BP), but the effect of diet on BP in asymptomatic participants with proteinuria is unknown”, begins the abstract of the studt. “We examined the association of diet and BP in individuals with or without proteinuria.”

This cross-sectional study “analyzed data from participants who were more than 40 years old and received physical checkups at Taipei Tzu Chi Hospital from September 5, 2005, to December 31, 2016.” Diets were assessed at baseline by a self-reported questionnaire and categorized as vegan, lacto-ovo vegetarian, or omnivore. There were 2818 (7.7%) vegans, 5616 (15.3%) lacto-ovo vegetarians, and 28,183 (77.0%) omnivores. “The effect of different parameters on BP was determined using a multivariate multiple linear regression model with no intercept, with control for important characteristics and lifestyle confounders.”

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May 01

Burger King’s Vegan Impossible Whopper to be Available Nationwide by End of 2019

Earlier this month Burger King created a media storm by announcing the launch of the Impossible Whopper in certain Missouri locations. Now the company has announced that the vegan burger will soon be available across the nation.

According to a press release Burger King plans to make the Impossible Whopper – made with the plant-based Impossible Burger – available at all of their over 7,000 locations across the U.S. by the end of this year. The announcement comes after a successful test-launch in 59 St. Louis locations. Burger King plans to expand to other test markets throughout the year before the nationwide launch.

“The Impossible Whopper test in St. Louis went exceedingly well and as a result, there are plans to extend testing into additional markets in the very near future,” Burger King said in their press release. “Burger King restaurants in St. Louis are showing encouraging results and Impossible Whopper sales are complementing traditional Whopper purchases.”

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