Anthony Martinelli is the Founder and Editor-in-Chief of The Vegan Herald, which launched in 2015 as a daily vegan news and information website.
Anthony Martinelli
Author's posts
Feb 26
Study: Diet Rich in Fruit and Vegetables Linked to Lower Miscarriage Risk
A systematic review and meta-analysis published in the journal Fertility and Sterility finds that certain dietary patterns such as those high in fruit and vegetables may be associated with a significantly lower risk of miscarriage, while diets high in processed foods may increase the risk.
Feb 26
Study: Vegan Burgers Made From Potato Protein Show Potential to Support Gut Health and Target Colon Cancer Cells
A new study published in Nutrients suggests that a potato protein-based vegan burger enriched with plant-derived iron and fiber may offer more than just a meat alternative—it could also provide measurable intestinal health benefits.
Feb 26
Clinical Trial Finds Low-Fat Vegan Diet Cuts Insulin Use 28% in People With Type 1 Diabetes, Lowers Costs 27%
A 12-week randomized clinical trial published in BMC Nutrition found that a low-fat vegan diet significantly reduced daily insulin use and insulin costs in adults with type 1 diabetes, compared to a conventional portion-controlled diet.
Feb 26
Study: Healthful Plant-Based Diet Linked to Lower Breast Cancer Risk and 28% Reduction in Mortality
A study published in the peer-reviewed journal Frontiers in Nutrition finds that adherence to a healthful plant-based diet is associated with a reduced risk of developing breast cancer and significantly lower mortality among those already diagnosed with the disease.
Feb 26
Plant-Based Hot Dogs Market Valued at Over $1 Billion, Projected to Reach $2.65 Billion by 2035
The global market for plant-based hot dogs is expected to more than double over the next decade, driven by rising interest in vegan diets, health-focused eating habits and environmental concerns surrounding traditional meat production, according to a new report.
Feb 25
Study: Mung Bean Protein Conjugates Improve Texture and Stability of Vegan Mayonnaise
Researchers from Ege University have found that mung bean proteins—especially when modified through a Maillard reaction with citrus pectin—can significantly improve the texture and stability of vegan mayonnaise. The findings were published in Food Science and Technology International.
Feb 25
Study: Plant-Based Diet Found Comparable to Omnivorous Diet for Recreational Athletes’ Performance
A new multi-university study published in Nutrition Journal finds that switching to a plant-based diet does not significantly impact endurance or strength performance among recreational athletes.
Feb 20
Daiya Launches New Line of Vegan Dry Powdered Mac & Cheese
Daiya has announced the launch of a new line of Mac & Cheese made with dried dairy-free cheese and gluten-free pasta. 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: Daiya Dry Powdered …