Report Finds Vegan Cheese Market Valued at $2 Billion, Could Reach $4.71 Billion by 2028

According to Prudent Markets, The Vegan Cheese Market Size was esteemed at $1.98 billion at the end of 2021 and is expected to rise to $4.71 billion by 2028.

If these estimates are matched, the market would see a compound annual growth rate (CAGR) of 13.2% over the forecast period of 2022 to 2028.

The report found the following companies to be the “leading players” in the vegan cheese market:

  • Bute Island Foods Ltd.,
  • Greenspace Brands,
  • Violifefoods.Com,
  • Vtopian Artisan Cheeses,
  • Chicago Vegan Foods,
  • Gardener Cheese Company,
  • Tofutti Brands Inc.,
  • Kite Hill,
  • Daiya Foods Inc.,
  • Nush Foods

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Report: 59% in UK Want Government to Subsidize Meat and Dairy Alternatives

A new report conducted by ProVeg International has found that a strong majority of consumers in the UK want their government to subsidize non-animal alternatives to meat and dairy.

The report, titled Plant-Based Price Parity: Exploring Consumers’ Willingness to Pay for Plant-Based Food Products, found that 59% want government subsidies on meat and dairy alternatives as a means of lowering their costs. The report also found that 70% believe plant-based foods are more expensive than their animal-based counterparts.

According to the survey, 49% of respondents stated that they would choose plant-based food products if they were cheaper than the animal-based equivalent. A price reduction for plant-based burgers could increase their sells by 134% while decreasing beef sales by 14%.
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Vegan Frozen Pizza Market Valued at $854 Million, Anticipated to Grow to $1.9 Billion by 2033

The global vegan frozen pizza market is expected to be valued at $854 million in 2023 and to reach a valuation of $1.9 billion by 2033, according to a new report.

Daiya frozen pizza.

The report by Future Market Insights found that from 2023 to 2033 the market will see a compound annual growth rate of 9.3% CAGR, with the U.K., the U.S., China, and India emerging as key producers.

“Companies are focusing on improving the taste and quality of their vegan frozen pizzas to make them more appealing to a wider range of consumers”, notes the report. “They are using high-quality, non-GMO and organic ingredients to enhance the flavor and nutritional value of the pizzas. This is helping them to attract new customers who are looking for healthier and more natural food options.” Continue reading

Study: Plant-Based Diet During First Trimester of Pregnancy May Lower Risk of Inadequate Gestational Weight Gain

A new study published by the European Journal of Clinical Nutrition has found that “adherence to a plant-based diet during the first trimester of pregnancy may be associated with a lower risk of inadequate gestational weight gain.”

The study was epublished ahead of print by the U.S. National Library of Medicine, and was conducted by researchers at the Tehran University of Medical Sciences and the Semnan University of Medical Sciences, both in Iran.

“Plant-based dietary patterns are becoming more popular worldwide”, notes the study. “We aimed to examine the relationship between plant-based dietary patterns and the risk of inadequate or excessive gestational weight gain (GWG) in Iranian pregnant women.”
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Morningstar Farms Announces Launch of Vegan Pringles-Flavored Chick’n Fries

MorningStar Farms and Pringles have teamed to launch  MorningStar Farms Chik’n Fries in two Pringles flavors: Original and Scorchin’ Cheddar Cheeze.

MorningStar Farms and Pringles team up to launch plant-based Chik’n Fries

MorningStar Farms Chik’n Fries are the “first of their kind in the U.S. plant-based market”, according to a press release. “Crispy and golden on the outside, juicy chik’n on the inside, they are made with 100% plant-based protein, containing 11g of protein and 41% less fat than the leading homestyle chicken fries.”

The Pringles Original Flavored combines notes of chicken broth flavor with the signature potato-crisp taste, while the Pringles Scorchin’ Cheddar Cheeze Flavored is savory, salty, packed with the perfect balance of cheddar flavor and heat. Both items are said to be “irresistibly dippable finger food, versatile enough option for lunch, dinner or in-between snacking. Just heat in the oven, microwave or air fryer and pair with honey mustard dip, ranch dressing or your favorite sauce for the ultimate plant-based flavor experience.”
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New Study Indicates Plant-Based Diets “Are Associated With Lower Risk of Prostate Cancer Progression and Recurrence”

A new study published in the most recent issue of the Journal of Clinical Oncology has found that plant-based diets may be useful in combatting the progression and recurrence of prostate cancer.

Conducted by a team of researchers at the University of California and presented at the 2023 ASCO GU Cancers Symposium, the study indicates that “plant-based dietary patterns are associated with lower risk of PC progression and recurrence, particularly among older men and those who reported a higher intensity walking pace.”

As noted by the study’s abstract, for prostate cancer (PC), individual plant foods (e.g., tomatoes with lycopene) appear to reduce PC incidence and mortality. However, “less is known about plant-based dietary patterns and PC survivorship.”
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A Vegan Poem Written by Artificial Intelligence

Below is a poem on “why everyone should be vegan”, written entirely by OpenAI’s ChatGPT (an artificial intelligence program).

A world of wonder, beauty, and grace,

Full of life in every space,

But beneath the surface, there’s a dark embrace,

A world of cruelty we must replace.


The animals that roam this earth,

Are often seen as mere objects of worth,

Their lives are taken, their bodies birthed,

And it’s all for the sake of our mirth.

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The Soybean Food and Beverage Market is Valued at $51.4 Billion, to Grow to $68.3 Billion by 2027

According to a new report the global market for food and beverages made from soybean is a staggering $51.4 billion.


The Soybean Food & Beverage Products Market report, conducted by MarketsandMarkets™, anticipates the market to grow to $68.3 billion by 2027, recording a compound annual growth rate (CAGR) of 5.8%.

“The inclination of consumers toward soy-based protein has grown from its base applications as meat and dairy alternatives and has witnessed abundant usage in other segments, such as performance nutrition and infant nutrition”, states the report. “The awareness of soy-based protein as food with functional benefits has bolstered the acceptance among consumers.”
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