Oct 18

Study: Plant-Based Diet Reduces Frequency and Severity of Postmenopausal Hot Flashes and Associated Symptoms

Switching to a low-oil plant-based diet that consists of daily soybeans “significantly reduced the frequency and severity of postmenopausal hot flashes and associated symptoms”, finds a new study published in the journal Menopause.

“Postmenopausal vasomotor symptoms disrupt quality of life”, states the abstract of the study. “This study tested the effects of a dietary intervention on vasomotor symptoms and menopause-related quality of life.” The study was conducted by researchers at Cincinnati Children’s Hospital Medical Center, the University of Utah and the DC based Physicians Committee for Responsible Medicine.

For the study, postmenopausal women reporting at least two moderate-to-severe hot flashes daily were randomly assigned, in two successive cohorts, to an intervention including a low-fat, vegan diet and cooked soybeans (½ cup [86 g] daily) or to a control group making no dietary changes.

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Oct 17

New Company Looks to Revolutionize Plant-Based Products With 3D Printed Salmon

Founded in 2021 by a team of 3D printing, chemistry, and bioengineering PhDs, a company in Israel has created a 3D printed vegan salmon that looks and taste just like the real thing.

3D Printed Salmon

“We are foodie scientists on a mission to create boneless fish whole-cuts made entirely out of plants”, says the company’s website. “At Plantish, we are creating the future of seafood! We are developing a breakthrough technology using additive manufacturing to produce seafood and sustainably feed the world at scale.”

The team’s vision “is to become the world’s leading seafood brand, and we are looking for wonderful, impact-driven people to join us on this ambitious task.”

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Oct 17

Wicked Kitchens Partners With NBA’s Timberwolves to Offer Vegan Concession Stand

Wicked Kitchen has announced its foray into serving sports teams and fans in the U.S. with its first plant-based concession stand.

The 100% plant-based concession stand is debuting at the Target Center in partnership with the Minnesota Timberwolves in its home court of Minneapolis.

“Aligning with a mutual desire to provide plant-based options for fans, the Timberwolves and Wicked Kitchen have partnered to create the 100% animal-free food venue that will welcome fans throughout the season”, states a Monday press release. “The menu of elevated gameday favorites includes chef-created subs, burgers and ice creams, all made entirely of plant-based ingredients and packed with mouth-watering flavors appealing to a wide variety of palates.”

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Oct 17

Report: Vegan Egg Market Worth $1.92 Billion, to Grow to $3 Billion by 2028

The Global Egg Substitute Market is anticipated to grow from $1.91 billion in 2021 to over $3 billion in 2028, a CAGR of 6.90%.

“The vegan eggs segment is growing substantially owing to the growing trends of veganism and their widespread availability across the globe”, states the Egg Substitute Market Report, conducted by Brand Essence. “Rising allergenicity, more awareness about environmental sustainability and a movement in consumer preferences toward vegan diets are some of the major factors driving the growth of the global egg substitutes market.”

According to the report, egg Substitutes are referred to as edible products that can be used as alternatives for eggs. “They are used in bakery products, mayonnaise, ice-cream, chocolates, and custard, among others.”

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Oct 17

Misunderstood Whiskey Announces New Oat Nog Liqueur

Misunderstood Whiskey has announced the forthcoming launch of their new hard Oat Nog.

According to Misunderstood Whiskey, “America’s Original Oat Nog is a light & smooth take on a delicious holiday classic without the dairy”, and is made “from honest ingredients & sustainably sourced gluten free oats”.

The oat milk liqueur is a mix of Misunderstood Ginger Spiced Whiskey and dairy free Oat milk. It is 28 proof (14% ABV), and it comes in one size, the standard 750 ML.

Retailing for $29.99, the liqueur is available for pre-order on Misunderstood’s website, with products dispatching “within 3 weeks”. It will also be available at certain U.S. locations within the same time period.

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Oct 16

Study: Financial Constraints Not Necessarily a Barrier to Following a Plant-Based Diet

A new study has found that “financial constraints are not necessarily a barrier to switching to a more plant-based diet.”

The study was published in the most recent issue of the journal Nutrients, as well as on the website for the U.S. National Library of Medicine. Titled Food Costs of Children and Adolescents Consuming Vegetarian, Vegan or Omnivore Diets: Results of the Cross-Sectional VeChi Youth Study, it was conducted by researchers at the University of Bonn, the University of Applied Sciences, the Research Institute of Plant-Based Nutrition, Witten Herdecke University and Charité-Universitätsmedizin, all located in Germany.

“The aim was to analyze the total food costs and the impact of food groups on total food costs among vegetarian, vegan and omnivore children and adolescents in Germany”, says the study.

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Oct 16

The Vegan Herald’s Weekly Vegan Podcast – Episode 6

Below is episode 6 of The Vegan Herald’s Weekly Vegan Podcast, airing every Sunday at 10am PT. Future episodes can be found by clicking here.

[buzzsprout episode=’11507429′ player=’true’]

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Oct 14

Study: Plant-Based Diets Improve Maternal-Fetal Outcomes in CKD Pregnancies

Plant-based, moderately protein-restricted diets in pregnancy in patients with chronic kidney disease are associated with a lower risk of preterm delivery and small-for-gestational-age babies.

This is according to a new study published in the journal Nutrients and epublished by the National Institute of Health.

“Reducing protein intake in patients with chronic kidney disease (CKD) limits glomerular stress induced by hyperfiltration and can prevent the progression of kidney disease; data in pregnancy are limited”, states the study. “The aim of this study is to analyze the results obtained in CKD patients who followed a plant-based moderately protein-restricted diet during pregnancy in comparison with a propensity-score-matched cohort of CKD pregnancies on unrestricted diets.”

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