Feb 25
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.
Continue reading
Feb 25
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.
Continue reading
Feb 20
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:
Feb 18
“HIPPEAS is spreading The Peas & Love with the launch of its Flavor Blast! Chickpea Puffs line in two far-out flavors: Vegan White Cheddar Explosion and Blazin’ Hot”, according to a recent press release. “HIPPEAS® Flavor Blast! Chickpea Puffs offer the crunch and explosive flavor of your favorite extra-flavor snacks but was developed with the better-for-you attributes HIPPEAS® is known for: clean label with chickpeas as the first ingredient, free from the top 9 allergens, Non-GMO Project Verified, and totally delicious.”
Continue reading
Jan 05
The study also found plant-based diets “had greater potential reduction in greenhouse gas emissions.”
Titled Low-carbohydrate vegan diets in diabetes for weight loss and sustainability: a randomized controlled trial, the study was conducted by researchers at the University of Toronto, St Michael’s Hospital in Toronto, the Université Laval, the University of Windsor and the University of Saskatchewan.
“Low-carbohydrate, high animal fat and protein diets have been promoted for weight loss and diabetes treatment”, begins the study’s abstract. “We therefore tested the effect of a low-carbohydrate vegan diet in diabetes as a potentially healthier and more ecologically sustainable low-carbohydrate option.”
Continue reading
Nov 02
Quorn Chik’n Nuggets are made with mycoprotein, a vegan protein made from fungi.
The study, conducted by researchers from the University of Exeter and the University of Texas Medical Branch, is the first to explore if a vegan diet rich in mycoprotein can support muscle growth during resistance training to the same extent as an omnivorous diet. Mycoprotein is the naturally high-fibre fungi that is the main ingredient of the Quorn brand of products.
The objective of the study was to “investigate whether a high-protein, mycoprotein-rich, non-animal-derived diet can support resistance training-induced skeletal muscle remodeling to the same extent as an isonitrogenous omnivorous diet.
Continue reading
Nov 29
Published in the journal Complementary Therapies in Medicine, the study was conducted by the Physicians Committee for Responsible Medicine.
“A low-fat vegan diet that includes soy fosters changes in the gut microbiome that decrease postmenopausal vasomotor symptoms, or hot flashes, overall by 95%”, states a press release announcing the study. “A vegan diet also eliminated severe hot flashes, led to a 96% decrease in moderate-to-severe hot flashes, and reduced daytime and nighttime hot flashes by 96% and 94%, respectively.”
Continue reading
Nov 28
The partnership between Wicked Kitchen and Target comes roughly two years after Wicked Kitchen first launched its products in over 2,500 stores across the United States. Wicked Kitchen’s other products includes boxed mac and cheeses, ice cream products, meal pots and sauces. Wicket Kitchen also ones Good Catch, which specializes in plant-based seafood products.
“The launch at Target is another step towards giving more access to plant-based foods to consumers, and it’s especially exciting since we share the same hometown of Minneapolis”, said Pete Speranza, CEO of Wicked Kitchen. “It is validating to have such strong retailers believe in our mission and in the future of plant-based foods as we continue to lead plant-based innovations with flavor-forward products that appeal to vegans and omnivores alike.”
Continue reading