Hard-hitting film ‘We Are Animals’ tackles animal exploitation with star-studded cast of animal advocates

From veganfoodandliving.com

By Helen Greaves

Moby, Soul Eubanks, and Peter Egan are among the renowned activists speaking out in a new documentary challenging humanity's oldest prejudices against animals

A star-studded documentary from animal protection organisation Lady Freethinker has been challenging humanity’s treatment of the natural world across the 2026 film festival circuit.

Featuring interviews with prominent figures including Moby, Peter Egan, Soul Eubanks, Mya, and Kristen Bauer, We Are Animals examines the cognitive and emotional parallels between humans and other species, and how global industries drive systematic exploitation of our non-human counterparts.

Executive producer and Lady Freethinker founder Nina Jackel created the feature-length documentary to urge viewers to rethink their choices while highlighting exploitative practices in industries like food, fashion, and medical testing.

Speaking to VegNews, Jackel explained: “Animals are so often dismissed as the ‘other’ whilst their suffering goes ignored. I wanted to create a film that would demonstrate, from a scientific perspective, how other species experience life in a similar way to humans, with thoughts and feelings that mean the world to them just as ours do to us.”

Image © Lady Freethinker

Award-winning We Are Animals documentary

The documentary combines scientific evidence with personal anecdotes to show that complex consciousness isn’t unique to humans. From wild orangutans fashioning umbrellas out of leaves to cows maintaining close best friends, its story demonstrates the deep sentience present throughout the animal kingdom.

Directed by Kirk Murray and Nicholas Tana, the production features prominent cultural figures, including musician Moby, comedian Nikki Glaser, philosopher Peter Singer, and actor Alison Pill. Grassroots advocates, such as representatives from Animal Equality and the LA Vegan Food Bank, also detail legislative and community efforts to dismantle industrial abuse.

After winning the Audience Award for Best Documentary when it debuted at the Marina Del Rey Film Festival, We Are Animals went on to win Best Documentary Feature at the Studio City Film Festival, collecting four festival accolades before concluding its tour at the LA Femme International Film Festival.

When the film premiered earlier this year, director Kirk Murray told Hollywood Times how the documentary had become “one of the most important projects [he’d] ever undertaken.”

“If this documentary encourages even a few people to think differently, ask difficult questions, or act with greater compassion, then it has achieved exactly what I set out to do,” he said.

Animal activism with Lady Freethinker

Nina Jackel founded Lady Freethinker in 2013, using the platform to launch petitions and investigations against exploitative industries including fur farming, animal tourism, and the dog meat trade.

The documentary is a major project for the organisation, and a natural extension of its mission to end animal cruelty and create a more compassionate world for all beings. However, it was created with an emphasis on education rather than guilt.

“Animals are unable to tell the world of their suffering, but we can,” Jackel said to Hollywood Times. “This documentary was born from a deep urgency to expose the systems that allow exploitation to run rampant and speak out to encourage a more compassionate world for our fellow species.”

“We live in a time and place with unprecedented access to knowledge as well as options as consumers,” she said. “I hope people leave the theatre inspired and empowered, knowing they can help make a difference.”

Discover more inspiring vegan documentaries

https://www.veganfoodandliving.com/news/award-winning-documentary-we-are-animals/

The Hands-Down Best Dairy-Free Pizza On The Market Ditches Cheese (And Meat) Entirely

From tastingtable.com

Vegan pizza can be just as satisfying and delicious as its dairy counterpart, but not all frozen vegan options are created equal. In a review of popular frozen vegan pizzas, one choice stood above the rest: Amy's Roasted Vegetable No Cheese Pizza. 

Samantha Maxwell/Tasting Table

Our taste-tester prepared nine different dairy-free pizzas from brands like Banza, Daiya, and 365 by Whole Foods Market. The top choice wasn't a brand with vegan "cheese," but Amy's Roasted Vegetable Pizza, a flavourful plant-based version that is built around roasted veggies like artichokes and mushrooms. Our taste-tester loved the caramelized onion and the balsamic vinegar glaze, and she praised the crispy crust and hearty shiitake mushrooms. 

Tasting Table is not the only one to give glowing reviews to Amy's Roasted Vegetable No Cheese Pizza. On Reddit, one reviewer says it's the "best vegan pizza out there, hands down," and another says, "This is my favourite vegan pizza by far. I will go out of my way to have it for special occasions." However, some people note that it's a bit too sweet for them, while others say it's better if you customize it by putting cheese alternatives like Daiya or Miyoko's on top. 

Picking the right no-cheese pizza from the frozen aisle

Samantha Maxwell/Tasting Table

While Amy's Roasted Vegetable Pizza has serious street cred among dairy-free fans, it's not always a top favourite when compared to other options from the brand's frozen pizza line. In an earlier taste test, our reviewer tried eight Amy's frozen pizzas, and the Margherita Pizza won. She raved about its crust and cubes of fresh mozzarella and basil. 

Amy's Veggie Crust Cheese Pizza and Amy's Spinach and Tomatoes Pizza earned silver and bronze, respectively, leaving the Roasted Vegetable Pizza in fourth place. However, it did beat out every other no-dairy option from the frozen pizza line, including the Dairy-Free Vegan Supreme and Vegan Margherita. Our reviewer also said that Amy's Roasted Vegetable Pizza was even better than some of the brand's dairy pizzas, including the Veggie Combo and Cheese Pizza.

People love Amy's Roasted Vegetable Pizza so much that they even make copycat recipes of it at home. Fans note that finding this beloved pizza can sometimes be difficult, as stores like Walmart and Target don't carry it. If you're itching to try it, you can find out which retailers near you carry it by checking the store locator online.  

https://www.tastingtable.com/2306845/best-dairy-free-frozen-pizza-amys-roasted-vegetable-no-cheese-meat/?zsource=yahoo

Vegan vs. Mediterranean diet: Research explores links with weight loss

From medicalnewstoday.com

• Replacing animal protein with plant protein as part of a low fat vegan diet may support weight loss, according to recent research.
• Compared with the vegan diet, the Mediterranean diet did not lead to significant weight changes in the same trial.
• Experts advise that the Mediterranean diet may be better suited for people with high triglycerides, metabolic syndrome, or older adults at risk of muscle loss.
• A reduction in amino acids found in higher amounts in animal protein compared with plant protein resulted in greater weight loss, though researchers cannot yet confirm a direct relationship.

The type of protein, rather than the amount, could impact weight loss.

In general, a high protein diet can support weight loss by increasing satiety, which may lead to reduced food intake. However, a diet high in animal protein may increase the risk of obesity.

New research published in October in BMJ Nutrition, Prevention & Health explored whether plant protein could be more beneficial for weight loss than animal protein.

Secondary analysis of the trial found that adults with overweight who replaced animal protein with plant protein as part of a low fat vegan diet lost weight, even though their total protein intake decreased.

When the same participants followed the Mediterranean diet, they did not experience any significant changes in protein intake or body weight.

Senior study author Hana Kahleova, MD, PhD, explained in the press release that “the [protein] source matters. Shifting the balance toward beans, lentils, tofu, and whole grains—and away from meat, dairy, and eggs—gave our participants a metabolic and a weight benefit they didn’t get by simply eating more vegetables on a Mediterranean-style diet.”

13 lbs weight loss with vegan diet

When following the low fat vegan diet for 16 weeks, participants experienced an average weight loss of around 13 pounds (lbs), or 6 kilograms (kg).

For the crossover trial, 62 adults followed either the vegan diet or the Mediterranean diet for 16 weeks. After four weeks without following either specific diet, they then switched to the other diet for another 16 weeks.

The vegan diet comprised:

• fruits
• vegetables
• grains
• legumes

It had a macronutrient composition target of:

• 75% carbohydrate
• 15% protein
• 10% fat

Participants avoided animal products, added fats, and cooking oils.

The vegan diet involved consuming a total of 46 grams (g) of protein per day, a reduction from 80 g at the start of the trial.

The total protein intake was reduced by 33.3 g per day on the vegan diet. Animal protein intake decreased by 47.7 g while plant protein rose by 14.4 g. None of these three measures changed significantly on the Mediterranean diet.

The researchers determined that replacing animal protein with plant protein in the low fat vegan diet was associated with weight loss in adults with overweight.

However, they also highlight that they cannot confirm whether changes in protein alone led to weight loss, as changes in dietary fat, carbohydrates, and calorie density may also have played a role.

Medical News Today spoke with Mir Ali, MD, bariatric surgeon, bariatric medicine specialist and medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, CA, about these findings.

“While the magnitude of weight loss is notable, the findings align with a growing body of intervention trials comparing plant-based and Mediterranean frameworks. This shift is expected, given that eliminating animal products inherently reduces energy density and fat intake while increasing fibre,” said Ali, who was not involved in the study.

“The data originate from a randomized clinical crossover trial – the gold standard in nutritional intervention -strengthened by objective tracking via three-day food records evaluated by registered dietitians. However, because dietary shifts occurred concurrently, this is not a true comparison of animal versus plant protein, and further studies are needed,” he added.

Yoshua Quinones, board certified internist with Medical Offices of Manhattan and contributor to LabFinder.com, who was also not involved in the study, explained that “a low fat vegan diet can promote weight loss for many reasons. One reason is that veggies and grains provide fewer calories than animal protein. Fibre increases satiety, making you feel full.”

Quinones also told MNT that “[t]he weight loss itself is moderately reliable, at least over the short term in motivated adults with overweight. The idea that the protein shift caused it is hypothesis-generating at best. Testing that would need controlled feeding trials that match calories and fibre while varying protein amount and source.”

No significant change with Mediterranean diet

The Mediterranean diet led to no significant weight changes.

The diet involved making no changes to the amount of animal or plant protein participants were consuming. It was based on the PREDIMED protocol, which involved consuming:

• two or more servings of vegetables per day
• two to three or more servings of fruit per day
• three or more servings of legumes per week
• three or more servings of fish or shellfish per week
• three or more servings of nuts or seeds per week
• 50 g per day of extra virgin olive oil

The Mediterranean diet also allowed lean white meat.

At the beginning of the diet, participants consumed 73 g of total protein, of which 42 g were animal protein. Total protein remained at around 73 g, with animal protein at around 39 g and plant protein providing 34 g.

While protein intake was higher during the Mediterranean diet — 73 g per day versus 46 g per day on the vegan diet — the vegan diet led to weight loss, while the Mediterranean diet did not.

MNT asked Quinones whether a vegan diet could be considered better for weight loss than the Mediterranean diet.

“These data don’t show that a vegan diet is generally better for weight loss than a Mediterranean diet,” answered Quinones.

“The Mediterranean diet is a better option for a different group of people. One of them is if you have high triglycerides or metabolic syndrome, as the Mediterranean diet lowered triglycerides more.”

He added, “Another scenario is in the elderly with sarcopenia (progressive loss of skeletal muscle mass, strength, and physical function). Keeping protein intake steady through fish, dairy, and legumes may help protect muscle better than a 33 g/day drop in protein.”

Ali agreed that the Mediterranean diet could be an option for older adults at risk of sarcopenia, adding that the eating plan “remains an exceptional, sustainable option for individuals focusing on long-term cardiovascular health and metabolic flexibility.”

Amino acid reduction associated with weight loss

A reduction in four amino acids — isoleucine, lysine, methionine, and tyrosine — was associated with greater weight loss, according to the research.

Certain amino acids are associated with weight gain, and animal protein contains more essential amino acids, compared with plant protein.

However, while research findings indicate a potential link between weight loss and the amount of amino acids from protein, the researchers note that they cannot confirm that reduced amino acids could directly lead to increased weight loss.

“The correlation between reductions in specific amino acids — particularly branched-chain amino acids (BCAAs) like isoleucine and sulfur amino acids like methionine — and greater weight loss aligns with emerging research linking high BCAA and sulfur amino acid availability to impaired metabolic flexibility and weight gain,” said Ali.

“While mechanistically fascinating, the general public should avoid micromanaging individual amino acids, as it is impractical. Instead, focusing on whole food sources, shifting from heavy animal proteins toward whole plant proteins like beans, lentils, tofu, and whole grains, naturally optimizes these amino acid profiles without requiring complex tracking.”

Following a vegan diet for weight loss

MNT wanted to know how realistic it could be for a person to switch to a vegan diet for weight loss if they usually consume meat, and whether there are any specific steps they should take.

“A person who consumes meat can realistically switch to a vegan diet for weight loss, at least in the short term, if they get structured support,” explained Quinones.

“I advise making legumes the base as it has the best predictor of weight loss. Keep it whole food, limiting added oils and refined grains, fried foods, sweets, and processed vegan products, as they can increase the cardiometabolic risk. Don’t forget to add an exercise regimen, especially strength training.”

Ali advised that a “gradual, structured transition is often most effective.” He also recommended a “crowding out” approach, which involves “adding plant-based meals a few days a week rather than focusing solely on restriction.”

He added, “Replace familiar foods with plant-based alternatives (e.g., lentil or bean-based chilis, tofu scrambles, plant milks). […] Ensure proper micronutrient awareness (particularly vitamin B12) and adequate caloric volume to prevent energy deficits and burnout.”

https://www.medicalnewstoday.com/amp/articles/replacing-animal-protein-with-plant-protein-could-better-support-weight-loss 

Tesco’s Vegan Chocolate Orange Segments Are Here For The Holidays

From plantbasednews.org

By Liam Pritchett

Tesco rolled out the new chocolate orange segments alongside truffles and giant buttons 

Tesco has launched vegan chocolate orange segments just in time for the holidays.

The new Tesco Finest Free From Belgian Chocolate Seville Orange Segments feature loose chocolate pieces, similar to the iconic Terry’s Chocolate Orange, a year-round product that many consider an annual Christmas treat.

The chocolate orange segments are made with a combination of Belgian chocolate and Seville orange oil and are shaped to appear like individual orange slices.

Tesco's vegan chocolate orange segments in are in supermarkets now - Media Credit: Darrell Sawczuk

The new chocolate orange segments aren’t the only vegan treat Tesco has introduced for the holidays. The British supermarket has also introduced Tesco Finest Free From Cocoa Dusted Truffles and Giant Buttons with Sea Salt.

According to Tesco, the plant-based truffles feature a dark chocolate truffle filling inside a cocoa-dusted chocolate shell, while the buttons are 60 percent dark Belgian chocolate sprinkled with sea salt from Anglesey, Wales.

Tesco Finest Free From Belgian Chocolate Seville Orange Segments are available now at a price of £3.25 per 90g bag. The Cocoa Dusted Truffles and Giant Buttons with Sea Salt also cost £3.25 each.

In October, award-winning plant-based confectionary brand The Undairy Co launched a new selection box, featuring a mix of individually wrapped chocolates.

Each Icons Selection Box includes flavours like Original Creamy, a classic dairy-style chocolate; Speculoos Biscuit, a Biscoff-inspired truffle; Honeycomb, inspired by Crunchie; Gooey Cream, a take on the Creme Egg; Hazelnut Praline and Truffle, inspired by Quality Street’s Big Purple and Green Triangle, respectively; and Chocolate Orange, also inspired by Terry’s Chocolate Orange.

The Icons selection box has an RRP of £18.95 per 280g.

https://plantbasednews.org/lifestyle/food/tesco-vegan-chocolate-orange-segments-holidays/

Stop eating like Popeye – here’s how to actually get enough iron on a vegan diet

From veganfoodandliving.com

By Amber Woodhouse

Think you need to eat fistfuls of spinach to maintain your iron levels? It’s time to separate fact from fiction and discover what really powers a healthy vegan diet

Iron is often one of the first nutrients people ask about when exploring a vegan diet, and they’re right to ask! There are some genuinely interesting facts about getting enough iron on a plant-based diet, and a few lesser-known tips to learn.

For generations, we’ve been told that if you want to be strong, you should eat meat for protein and iron. And then there was the cartoon figure Popeye – squeezing open a can of spinach, swallowing it in one gulp and instantly bulging with superhuman muscles.

Is spinach the answer to our daily iron requirements? While it’s certainly nutritious, it isn’t the iron powerhouse many of us grew up believing. A decades-old mix-up over its iron content helped cement its reputation, and Popeye did the rest.

The good news is that a plant-based diet can still provide all the iron you need. The key isn’t chasing one ‘superfood‘, but understanding how iron works, where to find it, and how to help your body absorb it.

That said, iron isn’t just a vegan concern– it’s a nutrient we should all be mindful of. But why is it so important? And how can you optimise your intake? Read on to find out.

Photo © richellgen/iStock

Understanding iron

Iron is an essential mineral that plays a key role in transporting oxygen around the body. For example, iron is needed to form haemoglobin, the protein in red blood cells that carries oxygen to our tissues, as well as myoglobin, which supports oxygen supply in muscles.

As such, without enough iron, oxygen delivery becomes less efficient, and this is where symptoms can start to appear. Fatigue, dizziness, reduced immunity, and difficulty concentrating are all common early signs.

Iron deficiency is one of the most common nutrient deficiencies worldwide, affecting people across all dietary patterns. Not only can low dietary intake be a contributing factor, but iron deficiency can also arise from reduced absorption (for example, in inflammatory bowel disease) or increased losses, such as through menstruation, childbirth or surgery.

Some groups are more at risk, including people who menstruate, pregnant people, adolescents, endurance athletes, and those with heavy or prolonged blood loss.

Spinach is a good source of iron, but it's not quite the all-round superfood Popeye would have you believe. Photo © viktoriya89/Adobe Stock

Is plant-based iron harder to absorb?

Iron in plant foods is known as non-heme iron, while animal foods provide both non-heme and heme iron. The key difference is their absorption rates. Some studies suggest heme iron is absorbed at a rate between 15 and 35 per cent, while non-heme iron has a more variable absorption rate ranging from 3 to 23 per cent.

At first glance, the difference in absorption rates might sound like a disadvantage for vegans. But in reality, it is much more nuanced.

Some recommendations suggest vegetarians and vegans should aim for up to 1.8 times the standard recommended daily iron intake.¹ However, this guidance originates from older research that did not fully account for how the body regulates iron balance.

Research has since suggested that when iron stores are low, our body adapts to increase iron absorption, and this adaptive response has been observed in people following vegetarian and vegan diets. This may explain why, although vegans may have lower iron stores than omnivores, they are no more likely to have iron levels that fall below the healthy reference range, or to develop iron deficiency anaemia.

In fact, having slightly lower iron levels, as long as they remain within the healthy reference range, may be beneficial in reducing the risk of some chronic diseases, such as type 2 diabetes. This highlights the importance of maintaining optimal iron levels, rather than simply aiming for higher stores.

With so many iron-rich plant-based foods, it's easy to include multiple sources in a meal. Photo © vaaseenaa/Adobe Stock

Meeting your needs on a vegan diet

In the UK, standard recommended iron intakes are:

• 8.7 mg per day for men aged 19+
• 14.8 mg per day for women aged 19-49
• 8.7 mg per day for women aged 50+ (Note: if menstruation continues beyond age 50, higher requirements may still apply)

Source: nhs.co.uk 

Plant-based sources of iron

Spinach is delicious, but plenty of plant foods provide iron, which we should aim to include a variety of throughout the day. Here are some of the top vegan sources of iron to include in your meals:

• Lentils, chickpeas, beans and peas
• Tofu, tempeh and other soya foods
• Chia seeds, cashews, pumpkin seeds and tahini
• Oats and quinoa
• Dark leafy greens
• Dried apricots and figs
• Fortified cereals, breads and nutritional yeast

How to maximise iron absorption

When it comes to iron, it’s not just what you eat, but how you combine foods that can also make a difference. Vitamin C (peppers, citrus fruits, berries) can help increase the amount of iron your body absorbs from plant foods, while the following can hinder iron absorption:

• Tannins and polyphenols (found in tea and coffee)
• Phytates (found in whole grains, pulses and nuts)
• Calcium (including supplements or fortified drinks)

This doesn’t mean avoiding these foods, but rather being mindful of timing. As a general guide, having tea or coffee around an hour before or after meals may help.

Food preparation matters too; preparation methods like soaking, sprouting and fermenting may also help reduce compounds (such as phytates) that inhibit iron absorption. It’s a great excuse to get experimenting in the kitchen!

Menstruation, pregnancy, and childbirth are all risk factors for low iron levels. Photo © New Africa/Adobe Stock

Should you take an iron supplement?

Most people following a varied, well-planned vegan diet can meet their iron needs through food alone. However, supplements may be appropriate in some situations – particularly if a deficiency has been diagnosed, or if requirements are higher (for example, with heavy menstrual losses).

Supplementation should always be discussed with a GP or registered dietitian, though, as too much iron can be harmful.

While plant-based iron is absorbed differently, the body is highly adaptable, and with a varied, well-planned vegan diet, most people can meet their needs.

Rather than getting hung up on individual nutrients, it’s often more helpful to take a whole-diet approach. In iron’s case: include a range of iron-rich plant foods, pair them with foods that support absorption and be mindful of factors that may reduce it.

Boost your protein, fibre, and iron intake with these brilliant vegan bean recipes

https://www.veganfoodandliving.com/vegan-diet/iron-absorption-vegan-diet/