Nov 22

Report: Vegan Food Market Worth $14 Billion, to Grow to $18.7 Billion by 2026

According to a new report titled the Vegan Food Global Market Report 2022, the vegan food market is expected to grow from $13.55 billion in 2021 to $14.45 billion by the end of 2022.

The report estimates that this will grow even further to $18.73 billion by 2026, at a compound annual growth rate (CAGR) of 6.7%.

“The vegan market consists of the sale of vegan products and related services for consumption purposes”, states the report. “Vegan products include food and beverages produced without the use of animal ingredients or animal-derived ingredients. Vegan food products include fruits and vegetables, legumes such as peas, beans, plant protein-based tofu and plant protein-based meat.”
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Nov 22

Study: Plant-Predominant Diet Associated With Lower Type 2 Diabetes Risk in Postmenopausal Women

Greater adherence to a plant-based diet was associated with a lower risk of type 2 diabetes in postmenopausal women in a recent study published in the journal Diabetes Care.

A plant-based dietary pattern, “the Portfolio Diet”, has been shown to lower LDL cholesterol and other cardiovascular disease risk factors, according to the abstract of the study. “However, no study has evaluated the association of this diet with incident type 2 diabetes.”

With this in mind, researchers at the Harvard T.H. Chan School of Public Health, Guangdong Provincial People’s Hospital and the Hong Kong Polytechnic University analyzed 145,299 postmenopausal women free of diabetes at baseline in the Women’s Health Initiative (WHI) Clinical Trials and Observational Study from 1993 to 2021.
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Nov 21

Study: Plant-Based Diet Reduces Metabolic Acidosis

According to a new study published by the Journal of Nutritional Science, “dietary shifts toward plant-based nutrition effectively reduces dietary-induced, low-grade metabolic acidosis.”

“Contemporary diets in Western countries are largely acid-inducing and deficient in potassium alkali salts, resulting in low-grade metabolic acidosis”, states the study. “The chronic consumption of acidogenic diets abundant in animal-based foods (meats, dairy, cheese and eggs) poses a substantial challenge to the human body’s buffering capacities and chronic retention of acid wherein the progressive loss of bicarbonate stores can cause cellular and tissue damage.”

In this narrative review, researchers “examine DAL quantification methods and index observational and clinical evidence on the role of plant-based diets, chiefly vegetarian and vegan, in reducing DAL.”
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Nov 18

University of Sterling Votes to Make College Menus 100% Vegan

A majority of students at the University of Stirling in Scotland, United Kingdom, have voted to make their campus menus 100% vegan by 2025.

The University of Sterling.

The move, which will make the college the first major university to make the move to all-vegan menus, is designed to support a more sustainable and environmentally friendly food system.

The move was introduced by the Plant-Based Universities campaign to the University of Stirling’s Students’ Union. The motion notes that the largest portion of carbon emissions comes from animal agriculture. For example, producing one kilogram (2.2 pounds) of beef resulted in 70 kilograms (154 pounds) of emissions.
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Nov 16

Report: Soy Protein Market is Projected to Reach $14.1 Billion by 2029

According to a new market research report the soy protein market is projected to reach $14.1 billion by 2029 at a compound annual growth rate (CAGR) of 9.9% from 2022 to 2029

In terms of volume, the market is projected to reach 7,698.9 thousand tons by 2029, at a CAGR of 7.3% from 2022 to 2029.

“The rising health concerns and increasing obesity levels in human society have led consumers to cut back on animal protein consumption and switch to plant-based proteins as an alternative”, states the report. “Soy protein is a versatile protein supplement and contains well-balanced amino acids, making it comparable to animal protein. It also contains health-promoting compounds like isoflavones.”
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Nov 16

Report: 42% Worldwide Believe Plant-Based Meat Will Replace Meat in Next Decade

42% of consumers worldwide think most people will likely be eating plant-based food instead of meat in the next ten years.

This is according to a new global consumer research study conducted by GlobeScan, a global insights and advisory consultancy, and EAT, the science-based non-profit for global food system transformation.

The report into healthy, sustainable, and equitable food also revealed that more than half of people (51%) say they feel less secure about their food supply in the face of Covid-19, conflict, and climate change. There is significant variation in how this is being felt in different countries and regions, with Latin America reporting some of the highest levels of food insecurity in Brazil (73%), Columbia (72%), and Peru (69%), together with Kenya (77%) and Italy (64%). Respondents from India (19%), Saudi Arabia (33%), and Egypt (35%) on the other hand show the least concern.
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Nov 14

Beyond Meat Partners with American Cancer Society to Advance Research on Cancer Prevention

In a press release Beyond Meat and the American Cancer Society (ACS) today announced a multi-year agreement to advance research on plant-based meat and cancer prevention, as well as to help ACS continue to build the foundation of plant-based meat and diet data collection.

The commitment aims to advance the understanding of how plant-based meats contribute to healthy diet patterns and their potential role in cancer prevention and is a crucial step towards long-term research in the plant-based protein field, states the news release.

“American Cancer Society guidelines have long recommended a diet rich in plant foods with limited intake of processed and red meat,” said William L. Dahut, M.D., Chief Scientific Officer at the American Cancer Society. “While short-term research studies have shown that switching to plant-based meat improves risk factors for heart disease, including cholesterol levels and body weight, research in this area is still in its early stages, particularly in relation to cancer.”
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Nov 14

Study: Plant-Based Diet Linked to Reduced Stroke Risk

Plant-based diets are linked to reduced risk of stroke, finds a new study published in the journal Annals of Neurology and published online ahead of print by the National Institute of Health.

The comprehensive study was conducted by researchers at the University of Vermont, Beth Israel Deaconess Medical Center, the University of Texas Health Science Center, the University of Alabama, Chulalongkorn University in Thailand, the University of Mississippi Medical Center and Massachusetts General Hospital.

For the study researchers “identified metabolites associated with diet patterns and incident stroke in a nested cohort from the REasons for Geographic and Racial Differences in Stroke (REGARDS) study.”
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