Ricky Gervais Says It’s A ‘Moral Obligation’ To Be Kind To Animals After Making £2.5 Million Donation

From plantbasednews.org

Ricky Gervais guested on the Romesh Ranganathan show, where the two vegan comedians discussed animals, plant-based food, and health

Ricky Gervais has said that it is a “moral obligation” to be kind to animals.

In a recent episode of the Romesh Ranganathan Show, the two comedians – both of whom are vegan – discussed plant-based foods, health, and Blue Zones.

Gervais’s appearance on the show follows an announcement that he donated nearly £2.5 million to animal charities out of the proceeds from his ‘Mortality’ tour. In 2023, the comedian raised approximately £1.9 million through ticket sales for ‘Armageddon,” which he also donated to several animal charities and causes.

Gervais explained to Ranganathan that he has been donating money from his tours since ‘Humanity’ in 2018 by selling a select number of “platinum” tickets for front-row seats and giving away the extra profit. This model also discourages scalping.

“It is a moral obligation, isn’t it, to be kind to animals, and everything else,” Gervais told Ranganathan. “But I didn’t have that much money to give away growing up.”

“All you could do is be kind to animals and help them and donate little bits, and everyone does that, and that’s great,” he added. “And when you get more money, I think you should give more money. You know what I mean? There’s only a certain amount you need.”

The £2.43 million went to 22 different organizations. These included Flori’s Friends Rescue in Kent, UK, a rescue centre best known for its specialisation in paralysed dogs. The charity provides surgery, rehabilitation, prosthetics, and wheelchairs.

Some fans have reportedly suggested that Gervais receive a knighthood for his ongoing work for animals, to which the comedian said “no chance.”

                                           Ricky Gervais has been vegan since 2020 - Media Credit: Joe Seer / Shutterstock

‘I think its easy’

Gervais told Ranganathan that he has been vegan since around 2020, that he adopted the diet “quite gradually,” and has found it “pretty easy” so far.

“Sometimes you’re on a plane and even the bread’s got milk in it, but that’s rare,” he added. “You have to plan ahead. I take protein bars with me just in case. But honestly, if you’re in control, I think it’s easy.”

Ranganathan, who is famously not a big fan of vegan cheese, said, “I do not believe they’ve managed to replicate it.” Gervais replied, “They’re getting better, they’re really good,” and highlighted the vegan Cathedral City cheese, in particular.

The comedians also discussed the study of Blue Zones, and how parts of the world where people live exceptionally long lives – such as Okinawa, Japan – typically favour nutrient-dense plant-based or plant-rich diets and daily physical activity.

“They don’t go to the gym, these people. But they grow their own food, they cook their own thing, [and] they’re doing something all the time,” Gervais said. “They sit out, and they drink wine, but they dance for two hours as well. They walk to work, they [have] a sense of community. Loneliness, apparently, is as big a killer as smoking.”

https://plantbasednews.org/news/celebrities/ricky-gervais-kind-to-animals-donation/ 

Mediterranean vegan meals packed with flavour and nutrients

From vegoutmag.com

By Avery White

These vibrant plant-based Mediterranean dishes bring together bold flavours, wholesome ingredients, and the kind of nourishment that feels like a warm embrace 

When I left finance at 36, exhausted and searching for something more sustainable, I found unexpected comfort in the kitchen. Specifically, I found myself drawn to Mediterranean cooking.

There was something about the simplicity of it, the way a handful of quality ingredients could transform into something deeply satisfying. No complicated techniques, no fussy presentations. Just honest food that happened to be extraordinarily good for you.

The Mediterranean approach to eating aligns beautifully with plant-based living. Vegetables take centre stage. Olive oil flows generously. Herbs and spices do the heavy lifting when it comes to flavour.

And somehow, every meal feels like an act of self-care rather than restriction. Here are some of my favourite vegan Mediterranean meals that deliver on both taste and nutrition.

Smoky Baba Ganoush with Warm Pita

There's a reason this eggplant dip has endured for centuries. The secret is charring the eggplant until the skin blackens and the flesh turns silky. You can do this directly over a gas flame, under a broiler, or on a grill. The smokiness is non-negotiable.

Once cooled and scooped from its skin, the eggplant gets mashed with tahini, lemon juice, garlic, and a pinch of cumin.

Some people add a splash of pomegranate molasses for subtle sweetness. Serve it slightly warm with torn pieces of pita, a drizzle of good olive oil, and a scattering of pomegranate seeds if you're feeling fancy.

What simple dish transports you somewhere else entirely?

Herb-Loaded Falafel Bowl

Falafel made from scratch bears little resemblance to the dense, dry versions you might find at a food court.

The key is using dried chickpeas that have been soaked overnight, never canned. This gives you that tender interior with a shatteringly crisp exterior.

Load your bowl with a base of fluffy couscous or quinoa. Add your falafel alongside shredded red cabbage, cucumber ribbons, pickled turnips, and a generous handful of fresh herbs. Parsley, mint, and dill all belong here.

Finish with tahini sauce thinned with lemon juice and a sprinkle of sumac. The brightness of this meal never fails to lift my mood, even on grey Pacific Northwest afternoons.

Stuffed Grape Leaves with Herbed Rice

Dolmas require patience, but the meditative process of rolling each one is part of the appeal.

The filling typically combines short-grain rice with diced onion, fresh dill, mint, and a squeeze of lemon. Some versions include currants and pine nuts for texture and subtle sweetness.

Blanch your grape leaves briefly to soften them, then roll each one snugly around a spoonful of filling. Arrange them seam-side down in a pot, drizzle with olive oil, add a bit of water, and simmer until the rice is tender.

Serve at room temperature with a bowl of creamy vegan tzatziki alongside. These keep beautifully in the fridge and taste even better the next day.

Shakshuka with Silken Tofu

Traditional shakshuka features eggs poached in spiced tomato sauce, but silken tofu makes a surprisingly convincing substitute.

The sauce is where the magic happens anyway. Sauté onions and bell peppers until soft, then add garlic, cumin, paprika, and a touch of harissa for heat.

Pour in crushed tomatoes and let everything simmer until thick and fragrant. Nestle cubes of silken tofu into the sauce, cover, and cook until heated through.

Finish with fresh cilantro and serve straight from the pan with crusty bread for scooping. This is the kind of meal I make on Sunday mornings when Marcus and I have nowhere to be.

Lemony White Bean and Artichoke Stew

This stew feels both rustic and elegant. Start by sautéing fennel and leeks in olive oil until they turn golden and sweet. Add canned white beans, quartered artichoke hearts, vegetable broth, and a generous amount of lemon zest.

Let it simmer until the flavors meld and the broth thickens slightly. Stir in baby spinach at the end and finish with fresh dill and a squeeze of lemon juice.

The combination of creamy beans, tender artichokes, and bright citrus notes creates something greater than the sum of its parts.

Have you noticed how the simplest ingredients often create the most memorable meals?

Roasted Cauliflower with Tahini and Za'atar

Cauliflower transforms completely when roasted at high heat.

Cut a whole head into thick steaks, brush generously with olive oil, and roast until deeply caramelized. The edges should be nearly charred, the interior tender.

While still warm, drizzle with tahini sauce and shower with za'atar, that aromatic blend of thyme, sesame, and sumac. Add a handful of toasted pine nuts and some fresh pomegranate seeds for pops of color and texture.

This dish works as a stunning centerpiece or a satisfying weeknight dinner alongside warm flatbread and a simple salad.

Final thoughts

What strikes me most about Mediterranean cooking is how it celebrates abundance rather than restriction.

These meals are generous with olive oil, bold with spices, and overflowing with vegetables. They remind me that eating well should feel like pleasure, not punishment.

After years of rushing through meals at my desk, grabbing whatever was convenient, learning to cook this way taught me something important about slowing down.

Each of these dishes invites you to be present, to taste, to savour. And that, perhaps, is the most nourishing thing of all.

https://vegoutmag.com/food-and-drink/s-bt-mediterranean-vegan-meals-packed-with-flavor-and-nutrients/

Opinion: ‘Veganuary’ revitalized

From eu.press-citizen.com

By Mariah Andrews

It’s time to rethink January.

What if we stopped treating it as a month to atone for the sins of the past year by punishing ourselves with food?

Because nothing says “fresh start” like a heaping helping of deprivation served with a side of misery.

What if, instead of rules and restrictions, we approached January as a chance to practice self-love? What if, during the darkest, coldest stretch of the year, we ditched bleak salads and watery protein shakes and added hearty bowls and creamy comfort foods instead?

What if "Veganuary" wasn’t about giving things up at all, but about adding more in—more nourishment, more flavour, more intention?

From punishment to permission

I began to think about these questions ten years ago, during my very first "Veganuary" in 2016. I started the challenge with my daughter, Sophia, who was 12 at the time. We had already been vegetarian, but decided it was time to “give up” dairy (and the eggs quietly tucked into things like cookies and baked goods).

It doesn’t sound like much, but the truth is those ingredients were at the heart of our most decadent meals and treats: creamy pasta sauces made with heavy cream and cheese, pizza topped with goat cheese and fresh mozzarella, chocolate fudge brownie ice cream.

My first 'Veganuary'

Then we decided to up the ante and go raw vegan in the middle of an Iowa winter. Which, in hindsight, was… a bit ambitious.

In less than a week, we were miserable. We couldn’t find anything comforting or warming, and we truly didn’t want to continue. But that moment of near-mutiny led to an unexpected turning point.

From restriction to reward

Instead of approaching veganism through restriction, we shifted our mindset to reward.

That shift changed everything.

We stopped asking what we had to give up and started asking what we could create. We turned it into a playful challenge: what could we invent that wasn’t just as good as our favourite foods, but even better?

We figured out how to make mac and cheese creamier and more decadent. We loaded salads with more texture, colour, and boldly flavoured dressings, like our tofu nugget salad with honey mustard. We transformed pesto, making it lighter, zestier, and more herbaceous. We invented energy bites that were somehow more addictive than cookie dough (people have been known to eat six bites in one sitting).

Why indulgence matters

What we stumbled into intuitively turns out to be backed by research. Studies have shown that our bodies respond differently to food depending on how we perceive it. In one well-known experiment, people drank the exact same milkshake, but when it was labelled “indulgent,” their bodies showed greater satiety than when it was framed as “diet.”

In other words, pleasure matters.

When food tastes and feels delicious, our bodies respond accordingly. And when that food happens to be plant-based, we’re also getting the fibre, nutrients, and variety that support long-term health. It turns out we really can have our "Loaded Mac n’ Cheez" and eat it, too.

The plantiful mix

Over time, this way of thinking evolved into what I call 'the plantiful mix.' It’s a simple, repeatable way to build meals that feel indulgent, satisfying, and deeply nourishing. I use it most often for pastas and grain bowls, but the idea applies everywhere—even to smoothies.

I start with a hearty green like kale or spinach (greens). Then I add an ancient grain such as quinoa for substance (base). From there, I layer in vibrant vegetables like shredded red cabbage and carrots (color). A creamy dressing featuring fresh herbs brings zest and mouthfeel (flavor), and a final sprinkle of nuts or seeds adds crunch.

Greens + Base + Color + Flavor + Crunch = Indulgence.

The perfect bite includes all of these elements. Abracadabra. Vegetables transform into pure decadence.

This is how the word Plantiful was born. The “-ful” matters. Plantiful is a way of eating that is full of flavour, full of colour, full of nourishment, and full of intention.

From philosophy to the plate

This philosophy became the foundation of my work at The Plantiful Pantry Café, and later The Plantiful Pantry: Café Favourites Cookbook. The cookbook translates this plantiful approach into everyday meals, sauces, dressings, and comfort foods designed to make plant-based eating feel indulgent, approachable, and doable — no personality transplant or perfectly stocked fridge required.

A more generous January

So let’s take another look at "Veganuary." Let’s consider it a month of adding to, not taking away. A month of indulgence, not deprivation. A month of self-love, rather than self-loathing.

Start by giving yourself permission for more. More colour. More flavour. More comfort. More love. Let’s see how that “fresh start” transforms the entire year.

https://eu.press-citizen.com/story/opinion/columnists/2026/01/05/veganuary-revitalized-vegan-column/88034622007/

Why many wines aren’t vegan, and how to find the ones that are

From vegoutmag.com

By Jordan Cooper

That bottle of red you're eyeing might contain fish bladders, egg whites, or milk proteins, and the label won't tell you a thing 

Wine seems like it should be the most vegan-friendly drink imaginable. Grapes, yeast, time. Maybe some oak barrels if we're getting fancy.

So when I first learned that many wines contain animal products, I felt genuinely betrayed. It's like finding out your favourite band lip-syncs.

Here's the thing: wine naturally contains tiny particles that make it cloudy. Bits of grape skin, proteins, tannins, dead yeast cells. Left alone, these would eventually settle. But winemakers are impatient, and consumers expect crystal-clear wine.

So the industry developed a shortcut called fining, and that's where things get complicated for anyone trying to avoid animal products.

What fining actually does to your wine

Fining is essentially a filtration hack. Winemakers add a substance that binds to those unwanted particles, making them heavy enough to sink to the bottom. Then they rack the clear wine off the top. The fining agent itself gets removed, which is why winemakers argue it's not technically "in" the final product.

But here's the behavioural science angle: just because something gets removed doesn't mean it wasn't used. If you're vegan for ethical reasons, the process matters as much as the end result.

The demand for these animal-derived fining agents still drives their production. Your purchase still supports that supply chain, even if no fish bladder ends up in your glass.

The animal products hiding in your cabernet

The list of traditional fining agents reads like a medieval apothecary inventory. Isinglass comes from fish bladders, primarily sturgeon. It's especially popular for white wines because it creates brilliant clarity without stripping flavor. Casein derives from milk protein. Egg whites have been used for centuries, particularly in red Bordeaux.

There's also gelatine, which comes from animal bones and connective tissue. And chitin, sourced from crustacean shells. None of these appear on wine labels because current regulations don't require it. The industry considers them processing aids rather than ingredients. It's a loophole big enough to drive a delivery truck through.

Why labels won't help you

Unlike food products, wine labelling laws are remarkably lax about processing methods. In the US, the Alcohol and Tobacco Tax and Trade Bureau doesn't mandate disclosure of fining agents.

The EU requires allergen warnings for milk and egg-based fining agents, but only if residues exceed certain thresholds. Fish and crustacean-derived agents? No disclosure required.

This creates a frustrating information gap. You can't simply flip the bottle and check the ingredients. Even "organic" wine certification doesn't guarantee vegan status. Organic refers to how the grapes were grown, not how the wine was processed.

A winemaker could use organically grown grapes and still fine with egg whites. The certifications exist in separate universes.

How to actually find vegan wine

The good news: vegan wines are increasingly common, and finding them has gotten easier. Many winemakers now use plant-based or mineral fining agents like bentonite clay, activated charcoal, or pea protein. Some skip fining entirely, letting time do the work and embracing a slightly cloudier aesthetic.

Look for bottles with explicit vegan certification from organizations like BeVeg or The Vegan Society. Apps like Barnivore maintain extensive databases of vegan-verified wines, beers, and spirits. Many natural wine producers default to vegan methods as part of their minimal-intervention philosophy. And increasingly, mainstream brands are adding vegan labels voluntarily because they recognize the market demand.

The market is shifting in your favour

Here's what's encouraging: consumer pressure actually works. The vegan wine market is growing significantly, and major producers are paying attention. When enough people ask questions, supply chains adapt. We've seen this pattern with plant-based milk, meat alternatives, and now wine.

More wineries are proactively marketing their vegan status. Restaurants are noting vegan wines on their lists. Retailers are creating dedicated sections. The infrastructure for informed choices is building itself in real time.

Five years ago, finding vegan wine required serious detective work. Now it's becoming almost routine.

Final thoughts

Wine's animal product problem is really an information problem. The products exist. The alternatives exist. What's missing is transparency. Until labelling laws catch up, we're stuck doing our own research.

But that research has never been easier. Between certification programs, community databases, and producers who proudly advertise their vegan methods, you can build a solid rotation of wines that align with your values. It just takes a little more intention than grabbing whatever's on sale.

The next time you're browsing the wine aisle, think of it as a small act of market democracy. Every vegan wine purchase signals demand. Every question asked at a restaurant or wine shop plants a seed. The industry responds to what we buy.

And increasingly, what we're buying is wine made without fish bladders, egg whites, or milk proteins. Which, honestly, is how it probably should have been all along.

https://vegoutmag.com/food-and-drink/gen-bt-why-many-wines-arent-vegan-and-how-to-find-the-ones-that-are/

The Top Vegan Food Trends of 2026, According to VegNews Editors

From vegnews.com

We explore the biggest vegan food trends of 2026, from clean proteins and fibre-forward foods to vegan eggs, global flavours, and GLP-1-friendly products

As we head into a new year, one thing remains certain: the food landscape will continue to grow, adapt, and evolve. Experts predict expansion across several categories, from alcohol-free drinks and matcha-infused products to a boom in “swicy,” or sweet-and-spicy, flavours. Already, 2026 is shaping up to be a jam-packed year.

Below, explore more of our predictions, including a rise in clean proteins, continued growth in vegan eggs, increased creativity and collaboration in the vegan restaurant industry, and much more.

Getty

1Protein becomes more about balance and minimal processing

Throughout 2025, it was difficult to avoid discussions about protein, both online and in person. If it feels like everyone you know has been trying to increase their protein intake and encouraging you to do the same, we have some news: protein is not going anywhere in 2026.

However, the conversation is shifting. Many experts predict the focus will become less extreme and more balanced. “Look back at fat-free in the 1980s or carb-free in the noughties,” Alex Beckett, Mintel’s senior director of food and drink research, told Food Navigator. “History shows how dietary patterns shift from fixation to moderation.”

What people consume as protein is also evolving. Over the past year, scrutiny of ultra-processed foods has intensified, prompting consumers to seek cleaner, minimally processed protein sources instead of highly engineered plant-based meat alternatives. This does not mean your favourite burgers and sausages will disappear from shelves altogether. Rather, they will increasingly sit alongside more natural, whole-food options.

nensuria

2Fibre will get even more attention

Protein was not the only nutrient on everyone’s lips throughout 2025. Fibre also enjoyed a well-deserved moment in the spotlight, and many experts anticipate it will receive even more attention in 2026.

In October, the Whole Foods Market Trends Council released a report highlighting the biggest trends for the year ahead. The panel of experts was confident that more fibre-rich products would begin appearing on shelves, noting that rising demand is “being driven by increasing consumer awareness of digestive health, weight management, and preventive healthcare.”

Market research firm Mintel agrees. Its 2026 Global Food and Drink Predictions report states: “In a time when there is an abundance of instantly available health advice, protein and fibre are cutting through the clutter in 2026 and going mainstream as easy-to-understand, accessible, and essential nutrients.”

The report also looks ahead to 2030 and predicts that interest in fibre will continue to grow and evolve. It suggests fibre may become “a nutritional defence against the rising risks microplastics pose to humans.”

Kier in Sight Archives/Unsplash

3Functional plant-based ingredients and healthy snacks are only going to get more popular

In 2026, food will become even more focused on function and the tangible benefits it can offer our bodies. Functional mushrooms, for example, began moving into the mainstream in 2025, and that momentum is set to accelerate significantly in the year ahead. According to Fortune Business Insights, the functional mushroom market was valued at more than $33.7 billion in 2025 and is expected to reach more than $62.1 billion by 2032.

“The global market is expected to exhibit significant growth during the forecast period owing to the rising awareness related to the benefits offered by consuming specialty mushrooms,” the market research platform states. “The rising inclination of consumers toward functional foods further boosts market growth.”

Gut-friendly foods such as yogurt, kefir, kimchi, and sauerkraut are also poised to gain even more attention. At the same time, snacks will continue to shift toward health and wellness. This trend began to emerge in 2025, as seen in the Best Vegan Snacks of 2025, where VegNews readers voted for products like protein cookies, crunchy fibre-rich corn snacks, and soft-baked wholegrain bars.

Eat Just

4Vegan eggs and cheese will continue to thrive 

Rising prices and repeated outbreaks of bird flu have caused major disruption in the egg industry over the past few years. This instability has created an opening for plant-based egg companies, which are now seeing strong growth. Eat Just, along with other vegan egg brands, enjoyed an especially successful 2025. In February alone, Eat Just grew five times faster than it did in February 2024.

Research suggests the market is on a strong upward trajectory. According to Data Bridge Market Research, the global plant-based egg market could reach nearly $16 billion by 2032. For comparison, it was valued at $3.5 billion in 2024.

One key reason for this growth is supply-chain resilience. Vegan egg production is not as vulnerable to the disruptions that affect animal agriculture, yet the products are designed to taste and function like conventional eggs. “It’s simply a smarter way to produce eggs,” Eat Just CEO Josh Tetrick told VegNews. “Consumer sentiment and global climate trends point toward a future where eggs just happen to come from plants.”

The dairy-free cheese industry is also set for a strong year ahead. In particular, artisanal, French-style vegan cheeses are becoming more popular and accessible, driven by brands such as UmYum, which launched in the US this year; Rebel Cheese, which delivers nationwide; and Bettani Farms, which recently acquired Stockeld Dreamery and Treeline.

Next Level Veggie Grill

5Vegan restaurants will get more creative and collaborative

The past few years have been challenging for the vegan restaurant industry. Across the country, many beloved eateries have closed due to a combination of factors, including rising costs, tighter profit margins, and fewer customers amid the ongoing cost-of-living crisis.

Despite these challenges, many passionate restaurateurs are not giving up. Instead, they are finding new ways to persevere, with collaboration emerging as a key strategy. Examples include the merger of Veggie Grill and Next Level Burger to form Next Level Veggie Grill, as well as Evolution Fast Food and Donna Jean joining forces in San Diego. In North Hollywood, Vegatinos has also found a new home within Leonor’s Vegetarian Restaurant.

When we spoke with restaurateur Nemanja Golubovic, founder of Chicago vegan restaurant Kale My Name, about the difficulties facing the city’s dining scene, he expressed optimism for the years ahead. In his view, the vegan restaurant industry is poised to emerge stronger than ever.

“I do believe the landscape is evolving rather than disappearing,” he said. “The restaurants that survive and thrive will be the ones that adapt, build community, and offer something beyond what people can get everywhere else.”

Unlimeat

6Globally-inspired flavours will dominate

Korean food, likely influenced in part by the global success of K-pop, has surged in popularity in recent years, and 2026 is set to see this interest expand further into the vegan space. Unlimeat is already ahead of the curve, offering American consumers a wide range of plant-based Korean dishes, including Korean mochi cake, pork mandu, bulgogi, and more. Canadian brand Vinker is another vegan success story, with products such as Crispy Korean Chick’n and Spicy Glazed Korean Chick’n now available in select locations across the country.

For evidence that consumers are not only seeking global flavours when dining out but also when cooking at home, look no further than Trader Joe’s frozen aisle. We recently ranked 23 of the best frozen foods from the popular grocery chain, and nearly all were inspired by international cuisines. The top three picks were kimbap, vegan tikka masala, and vegan Thai green curry.

Turkish and Middle Eastern flavors are also gaining momentum. Dubai chocolate shows no signs of fading, while spice blends such as sumac and za’atar are becoming increasingly common in home kitchens as more people experiment with new flavor profiles.

According to Suzy Badaracco, president of Culinary Tides Inc., Middle Eastern flavors may even dominate other food trends in 2026. “It’s the next Mediterranean evolution and aligns with the 2026 desire for calm, sensual flavour experiences,” she told Bake Mag. “Its ingredients, including harissa, pomegranate, pistachio, labneh, and za’atar, are versatile, recognizable, and easy to integrate across snacks, sauces, meals, and beverages.”

Kate Farms

7There will be more GLP-1-focused vegan foods

It is impossible to ignore that GLP-1 medications such as Ozempic have become part of the mainstream. In response, the food and hospitality industries are launching more menus and products designed to suit smaller appetites and changing nutritional needs. The plant-based food sector will be no exception.

Danone’s plant-based nutrition brand Kate Farms, for example, has developed a high-protein shake designed to help GLP-1 users meet their nutritional goals. British brand Sweet Freedom, which specializes in vegan and natural sweet treats, now also markets itself as GLP-1 friendly.

“It’s vital for retailers and manufacturers to pay close attention to these trends,” Sally Lyons Wyatt, global executive vice president and chief adviser at Circana, told Food Business News. “The key to future success will be adapting product selections and marketing to line up with the new health-focused mindset of this growing group of shoppers.”

https://vegnews.com/vegan-food-trends-2026

Danone Survey: Nearly Half of Germans Now Consume Plant-Based Milk Alternatives

From vegconomist.com

© bit24 - stock.adobe.com

A recent survey conducted by Danone Germany in collaboration with the research firm INNOFACT reports that plant-based milk alternatives are now regularly consumed by nearly half of German respondents. The data, collected from a representative sample of 1,532 individuals in October 2025, suggests that these products are no longer confined to niche consumer segments. 

Regular use highest among younger adults and families

According to the findings, 47% of respondents consume plant-based milk alternatives, with 18% reporting regular use. Consumption is particularly high among individuals aged 18 to 29 and households with children, where usage reaches 56%. The most frequently consumed variety is oat milk, used by 48% of consumers, followed by almond milk at 34%. Soy milk holds higher relevance among vegetarians, with 30% indicating regular consumption.

Health-related factors were the most commonly cited motivations for choosing plant-based alternatives, followed by concerns about animal welfare. When asked about purchasing decisions, respondents ranked taste, texture, and value for money as the most influential criteria. Among those who do not use plant-based alternatives, 54% said they dislike the taste, while 44% pointed to the price.

© Danone

Three-quarters would pay more for fortified options

Nutrient fortification appears to play a growing role in product selection. Forty-four percent of respondents expressed a preference for plant-based milks fortified with vitamins and minerals. Of that group, 75% said they would be willing to pay more for fortified products. Calcium, vitamin D, and vitamin B12 were identified as the most relevant nutrients. Flexitarian respondents also placed emphasis on fibre, plant protein, and iron.

Iodine remains largely overlooked, despite its importance in metabolic functions. Only 22% of those surveyed said they actively monitor their iodine intake, though 71% reported using iodized table salt. Twenty-one percent said they purchase iodine-enriched foods, and supplement use was also reported. Younger respondents and those following vegetarian, vegan, or flexitarian diets were more likely to have their iodine levels tested.

Most unaware of tax disparity with dairy

There is also low awareness of the current tax policy concerning plant-based beverages in Germany. Only 34% of participants were aware that cow’s milk is taxed at the reduced 7% VAT rate, while plant-based milk alternatives are taxed at 19%. When asked about the disparity, 61% supported reducing the VAT on plant-based drinks to 7%. Seventeen percent of current non-users said such a tax adjustment would make them more likely to purchase these products.

© Alpro/Danone

“No longer niche products”

In a statement provided by Danone, the company said: “The results clearly show that plant-based milk alternatives are no longer niche products and have established themselves as an integral part of a balanced diet. Consumers want products that are not only plant-based but also nutrient-rich.

“This encourages us to communicate the benefits of added vitamins and minerals even more clearly – and to place greater emphasis on trace elements like iodine. At the same time, we are committed to fair conditions, such as reducing the VAT rate for plant-based drinks to 7 percent.”

https://vegconomist.com/food-and-beverage/milk-and-dairy-alternatives/danone-survey-nearly-half-germans-consume-plant-based-milk-alternatives/