Feb 25

Study: High-Quality Plant-Based Diet Associated With Decreased Depressive Symptoms

A new study published by the International Journal of Environmental Research and Public Health has found that a high-quality plant-based diet may be effective in combatting symptoms associated with depression.

Conducted by researchers at Bond University and the Central Queensland University, both in Australia, the study was epublished online by the U.S. National Library of Medicine in addition to being published in the above-mentioned journal.

According to researchers, “dietary patterns and depressive symptoms are associated in cross-sectional and prospective-designed research.” However, “limited research has considered depression risk related to meat-based and plant-based dietary patterns.” With that in mind, this study “explores the association between diet quality and depressive symptoms across omnivore, vegan, and vegetarian dietary patterns.”
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Feb 24

Vegan Diet Has 44% Less Total Environmental Impact Than Mediterranean Diet

Vegan diets have a significantly smaller environmental impact than a Mediterranean diet according to new research published in the International Journal of Environmental Research and Public Health.

For the study, researchers compared the total environmental impact of a vegan diet that is free of all animal products with a Mediterranean diet that allows for the consumption of dairy as well as fish and chicken. The vegan diet “showed about 44% less total environmental impact when compared to the Mediterranean diet, despite the fact that the content of animal products of the latter was low (with 10.6% of the total diet calories).”

As part of the study researchers applied Life Cycle Assessment (LCA) to investigate the total environmental impact of the two diets, according to relevant Italian nutritional recommendations. The two diets share the same macronutrient rates and cover all the nutritional recommendations.
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Feb 23

Global Vegan Ice Cream Market Valued at $595 Million, Anticipated to Reach $1 Billion by 2029

The global vegan ice cream market is anticipated to grow from $595 million in 2021 to $1.015 billion by 2029, according to a new report.

Vegan Ice Cream MarketThe report, conducted by Data Bridge Market Research, expects the market to experience a compound annual growth rate (CAGR) of 10.80% during the forecast period, with caramel, vanilla and chocolate leading the pack in terms of vegan ice cream flavors.

“Growing demand for a large number of flavours by ice cream lovers is one of the major factor fostering the growth of the market”, states the report. “In other words, the rise in availability of including mint chip, peanut butter, pistachio, strawberry, vanilla, fudge brownie, raspberry, coffee hazelnut, and salted caramel is bolstering the market growth rate.”
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Feb 22

University Of Cambridge Votes to Remove All Animal Products From Catering Services

The University Of Cambridge has voted in favor of an initiative by the Plant-Based Universities campaign to transition to a plant-based campus.

The initiative calls for “sustainable and 100 percent plant-based” catering at colleges, with environmental concerns being the primary reason. On Monday 72% of student representatives voted in favor of the motion, which mandates that catering services must begin negotiations with campaigners at all Cambridge colleges in order to transition away from using any animal-based products.

Nathan McGovern, the campaign’s co-founder, says the decision makes it clear that times are changing and young people are taking the necessary steps to lead the way towards a more sustainable and ethical future.
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Feb 22

FDA Releases Draft Guidance on Plant-Based Milk, Says the Term “Milk” is Acceptable if Prefixed

The U.S. Food and Drug Administration (FDA) has released draft recommendations in regards to the plant-based milk industry.

The draft guidance makes it clear that as long as companies prefix it with the proper ingredient such as “soy”, “oat” and “rice”, plant-based milk producers can continue to use the term “milk” for their products (for example, “soy milk”). The FDA also recommends “voluntary nutrient statements” on plant-based milk labels.

“Today’s draft guidance was developed to help address the significant increase in plant-based milk alternative products that we have seen become available in the marketplace over the past decade,” said FDA Commissioner Robert M. Califf, M.D., as quoted in an FDA press release. “The draft recommendations issued today should lead to providing consumers with clear labeling to give them the information they need to make informed nutrition and purchasing decisions on the products they buy for themselves and their families.” Labelling
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Feb 21

Report: Wheat Protein Market to Grow From $6.42 Billion to Almost $10 Billion by 2032

According to a recent report by Polaris Market Research, the global wheat protein market is projected to reach $9.89 billion by 2032.

wheat protein marketThis represents a compound annual growth rate (CAGR) of 4.4% from 2021 to 2032, with the current market valued at $6.42 billion. The report provides a comprehensive analysis of the current market trends, growth opportunities, and challenges faced by key market players.

“Wheat protein market development is predicted to be driven by increased plant-based diet acceptance as well as a rise in the number of individuals embracing vegan diets in developing nations”, states the report.
“Moreover, a growing senior population, rising income levels, and increased urbanization are projected to drive product demand.”
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Feb 21

10 Health Benefits of Being Vegan According to Science

Research has continued to show that there are numerous health benefits associated with following a vegan diet.

Health Benefits of Being VeganWith that in mind, in this article we’ll explore 10 of the top health benefits of being vegan while providing references to peer-reviewed studies that support these claims.

  1. Reduced Risk of Heart Disease

One of the most significant health benefits of being vegan is a significantly reduced risk of heart disease. A scientific review of dozens of studies found that those following a vegan diet had lower levels of cholesterol and blood pressure, as well as a lower risk of heart disease compared to those who consume animal products (1).
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Feb 20

Reese’s Launches Plant-Based Peanut Butter Cups in the U.S.

Reese’s has officially launched a plant-based peanut butter cup in certain U.S. markets as a test run.

Retailing for $2.49, Reese’s has launched their Plant Based Oat Chocolate Confection and Peanut Butter Cups at certain Rite Aid locations in the United States. The plan is for a nationwide launch if the test run is successful.

The vegan cups will contain sugar, peanuts, cocoa butter, chocolate, oat flour, rice flour, dextrose and contains 2% or less of sea salt, soy lechitin, natural flavor and rosemary extract.
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