This popular vegan pantry staple may not be the B12 fix you think it is

From indianexpress.com

Yeast extract can complement a B12-conscious diet, especially for vegetarians. But is it a treatment?

Yeast extract is often promoted as a rich source of vitamin B12. But is it actually effective for treating the deficiency, especially in vegetarians and vegans? This is what we asked Dt Amreen Sheikh, chief dietitian, KIMS Hospitals, Thane, who said: “Yeast extract can be helpful, but it’s important to understand what it can and cannot do. Some yeast extracts are fortified with vitamin B12, while others have inactive B12-like compounds that the body cannot use effectively.”

This means yeast extract may help with daily intake for people with marginal deficiency, but it should not be relied upon as the only treatment for a clinically diagnosed B12 deficiency, according to Sheikh.

                                                     Should you use yeast extract? (Photo: AI Generated)

Who might benefit from including yeast extract in their diet?

Sheikh said that vegetarians and vegans, who are at higher risk of B12 deficiency, may find fortified yeast extract valuable as part of a balanced diet. “It can provide small amounts of B12 along with protein and B vitamins, especially when used regularly in meals like soups, spreads, or seasonings. However, its benefit depends on the product being fortified and clearly labelled with bioavailable vitamin B12,” said Sheikh.

Can yeast extract replace supplements or injections?

No, emphasised Sheikh. For people with confirmed B12 deficiency, especially those with symptoms like fatigue, numbness, memory issues, or anaemia, dietary sources alone are usually not enough. “In these cases, oral supplements or injections are recommended to quickly and safely restore levels. Yeast extract can support this process, but should not replace prescribed treatment.”

Are there absorption concerns with B12 from yeast extract?

Vitamin B12 absorption relies on gut health and intrinsic factor, a protein needed for B12 uptake. “People with digestive disorders, older adults, or those taking long-term acid-suppressing medications may not absorb B12 well from food sources, including yeast extract,” said Sheikh.

What should people check before adding yeast extract for B12?

Always read the label. Look for fortified vitamin B12 (like cyanocobalamin or methylcobalamin) and check the amount per serving. Also, pay attention to sodium content, as many yeast extracts are high in salt.

Yeast extract can complement a B12-conscious diet, especially for vegetarians, but it is not a treatment for deficiency. Anyone who suspects they have low B12 should get their blood levels checked and follow medical or dietary advice accordingly, said Sheikh.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to. Always consult your health practitioner before starting any routine.

https://indianexpress.com/article/lifestyle/food-wine/yeast-extract-treat-vitamin-b12-deficiency-benefits-risks-expert-10456716/

Move Over, Purple Carrot: My Favourite Vegan Meal Kit Is a Total Surprise

From cnet.com

By Anna Gragert

Purple Carrot is known as THE 100% vegan meal kit service, but it's not my favourite. Another company takes the lead 

I've spent the last 21 years of my life on a vegetarian diet, and because of that, I naturally cook and eat many meat-free vegan recipes. However, when I first heard about meal kits, I was sceptical, assuming that they wouldn't cater to a plant-based diet. But when I began testing meal delivery services for CNET, I was happy to discover that there are a plethora of meal kits that accommodate vegan dietary restrictions.

When it comes to vegan meal kits, Purple Carrot often comes to mind because it's a 100% plant-based service. Yet, there are many other companies that offer vegan dishes -- just not as many. It's one of those other services that outperformed Purple Carrot in my eyes. I'm talking about the USDA-certified organic Green Chef.

Although Green Chef isn’t 100% vegan like Purple Carrot, this is why I'd chose the former if I were to spend my own money on vegan meal kits.

Green Chef puts thought into its vegan dishes

Choosing Green Chef over Purple Carrot as my favourite vegan meal kit service came down to taste and the thoughtfulness of recipes. Over the two decades I’ve been preparing and chowing down on vegan meals, I’ve noticed that some recipes tend to equate “vegan” with “flavourless,” either overcompensating on spice or salt or undercompensating by simply throwing tofu in a dish with barely any preparation. 

I found that Green Chef’s meals incorporated a lovely blend of veggies, greens, grains, seeds and beans while still ensuring that each layer of its dishes was packed with the right amount of flavour. Even though Green Chef doesn’t solely focus on vegan recipes, each one I tried didn’t feel like an afterthought. 

Roasted squash and bell pepper sandwiches, creamy tomato pasta with roasted veggies and black bean burritos and spiced cauliflower are the three Green Chef meals I tried, and I would gladly make them all again.

After testing many vegan meal delivery services, I can safely say that taste may be a more important factor than the number of options.    

Anna Gragert/Jeffrey Hazelwood/CNET

A Purple Carrot protein predicament 

From Purple Carrot, I’ve tried eight different meals, and some I liked better than others, but overall it felt like the brand was struggling to find the right balance of flavours, especially in how its vegan proteins were prepared. For example, two of the proteins I tried, crispy lemon chick'n and adobo-roasted tofu, lacked tasty, well-rounded flavours, and I wasn’t able to finish eating them. 

Most recently, I tried Head Peloton Instructor Robin Arzón’s "Eat To Hustle" high-protein meal collaboration with Purple Carrot. I liked those meals better than others I’d tried from the brand, but still, Green Chef’s recipes win in the flavour category.

If it’s important to you, Green Chef’s meals are also USDA-certified organic, while only some Purple Carrot ingredients are organic or non-GMO.

Green Chef vs. Purple Carrot: The price comparison evens out

Purple Carrot and Green Chef meal kits are about even in price, and both are subscription services. Green Chef charges a flat $14 a serving, while Purple Carrot’s meal kits are $13 to $14 a serving. The latter’s ready-to-eat dishes range from $13 to $18, while grocery items are $3 to $40. 

Purple Carrot’s shipping is $12, but orders over $100 ship free. A $15 shipping surcharge may apply to select ZIP codes. As for Green Chef, shipping is a flat $10. 

Some Purple Carrot meal kits may be $1 cheaper per serving than Green Chef’s, but the latter’s shipping for orders under $100 is $2 less.

The ingredients for Green Chef's roasted squash and bell pepper sandwiches, which were fresh-tasting and delicious.

Anna Gragert/CNET

Where Purple Carrot wins: Variety

Green Chef offers at least five vegan meal kits per week, whereas Purple Carrot provides over 50 options, including meal kits and ready-to-eat meals, each week. The week of writing, there were 33 meal kits. 

Both services include breakfast, lunch and dinner options. While Purple Carrot has ready-to-eat meals and grocery items, such as oatmeal, cheese, snacks and vegan proteins, Green Chef has its Green Market as “add-ons” on its menu, including side dishes, juices, egg bites and ready-to-cook non-vegan proteins. 

If you want more than five vegan meal kits each week, Purple Carrot would be a better choice.

Other dietary restrictions offered

Along with vegan meals, Green Chef provides recipes for the following dietary restrictions and preferences: vegetarian, Mediterranean, gluten-free, calorie smart, high protein, high fibre, low added sugar, keto, dairy-free, sodium smart and carb smart. There are also kits with ingredients that support gut or brain health.

In addition to being 100% vegan, Purple Carrot supports gluten-free, high-protein, high-fibre and under-600-calorie meals. 

Between the two, Green Chef has more preferences that you can use to sort through its menu. It would also be great for flexitarians who want to eat more plant-based food but don't want to go all the way.

Purple Carrot's ingredients for its miso leek pasta, which I enjoyed more than other meal kits from the brand.  

Anna Gragert/CNET

My final thoughts

After testing a variety of vegan meal kit services for the past few years, I’ve come to the conclusion that, as long as price isn’t an issue, the deciding factor between companies is taste. In this respect, and since they’re about the same cost, my favourite vegan meal kits are Green Chef's, despite Purple Carrot’s notoriety in the category. 

Ultimately, if you’re vegan and want to give meal kits a try, or if you eat meat but want to consume less of it, my personal recommendation for meal kits is Green Chef. But if you’re going for more variety and options each week, then check out Purple Carrot. 

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

https://www.cnet.com/health/nutrition/move-over-purple-carrot-my-favorite-vegan-meal-kit-total-surprise/

Warburtons Introduces Vegan Pizza-Flavoured Crumpets

From plantbasednews.org

Warburtons is celebrating 150 years of baking with these new vegan pizza crumpets 

Warburtons has introduced vegan pizza-flavoured crumpets.

The new product is certified by the Vegetarian Society as suitable for vegans.

Writing online, one shopper described the new crumpets as “weirdly interesting" - Media Credit: Warburtons / Plant Based News

Warburtons’ new Pizza Flavour Crumpets feature the same fortified wheat flour as the company’s other offerings, but with additional “Pizza Flavour.”

Writing on Instagram, shoppers described the new crumpets as “addictive,” “intriguing,” and “weirdly interesting,” while Warburtons claimed that they are “banging.” Turning classic crumpets into homemade mini pizzas has been a popular choice for some time, and these may work particularly well when topped with a little tomato sauce, some plant-based mozzarella, and a meat-free protein.

Warburtons is celebrating its 150th birthday this year and has launched a new campaign, narrated by award-winning actor Morgan Freeman, to acknowledge its history. The majority of the brand’s current bread products are suitable for vegans, as are all of its crumpets, including the new pizza-flavoured ones.

Warburtons Pizza Flavour Crumpets are available now from Sainsbury’s and Tesco at an RRP of £1.50 per pack of six.

‘Finest’ chocolate crumpets at Tesco

Adobe StockAccording to Warburtons, its crumpet range is entirely suitable for vegans

Warburtons’ new pizza-flavoured crumpets aren’t the only new vegan option available at Tesco. The supermarket recently launched the Tesco Finest 4 Real Sourdough Chocolate Crumpets, which it has labelled as “suitable for vegetarians,” but which appear to contain no animal ingredients. (Always check the label before purchase.)

The chocolate crumpets feature dark Belgian chocolate, fat-reduced cocoa powder, durum wheat flour, and sourdough culture, and cost £1.50 per 4-pack.

https://plantbasednews.org/lifestyle/food/warburtons-introduces-vegan-pizza-flavored-crumpets/

Future Food Quick Bites: Slutty Vegan, Protein Bars & Plant-Based Subway

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Slutty Vegan’s new locations, Subway’s plant-based pork, and India’s vegan labelling mandate.

New products and launches

Pinky Cole‘s plant-based fast-food chain, Slutty Vegan, has signed franchise deals to open new locations in Washington, DC and Atlanta, and announced plans to relocate its Baltimore restaurant to a new site at the campus of Johns Hopkins Hospital in 2027.

Courtesy: Slutty Vegan

Australian start-up Green Choice Proteins has announced plans to expand into the US with protein powders in chocolate, vanilla, and salted caramel flavours. Each contains around 35g of pea and fava bean protein per scoop.

In celebration of the FIFA World Cup, vegan meal start-up Daily Harvest (now owned by Chobani) has unveiled three limited-edition smoothies inspired by the “foods, flavours and cultural traditions” of the host nations: cherry pie protein, blueberry-maple, and mango-chile. They’re available exclusively on the brand’s website.

Courtesy: Daily Harvest

Months after raising $9.5M in Series B funding, US plant-based start-up Mezcla has revamped its packaging and introduced four new flavours to its puffed protein bars: frosted strawberry, mint chocolate, chocolate pretzel, and salted caramel-chocolate.

GoMacro has launched MacroSquares, a new format with layered textures and a half-dipped finish. They contain 7-8g of protein each and are available at Whole Foods Market in four flavours infused with sea salt: peanut butter chocolate, caramel-almond, dark chocolate and nuts, and berry-white chocolate.

Courtesy: GoMacro

Kellanova (formerly Kellogg’s) has expanded the plant-based High Protein range of its RXBar brand with a new peanut butter-chocolate chip flavour, which delivers 19g of plant protein with only six ingredients.

In more protein bar news, Mondelēz International has rolled out a white fudge Oreo-flavoured bar under its Clif Builders brand, which packs 20g of plant-based protein each.

Courtesy: Daiya

Canadian vegan cheesemaker Daiya has rolled out dairy-free cheesecake bites in original, chocolate and strawberry flavours in the US, containing its oat-cream-based cream cheese.

In the UK, Subway has introduced a smoky BBQ Pulled Plant Protein filling for its subs, wraps, salads and jacket potatoes, which will be available at participating stores until September 1.

Courtesy: Subway

And Spain’s Liquats Vegetals, the producer behind plant-based milk brand Yosoy and Natrue, has expanded its presence in the market with a listing in over 1,000 retail stores nationwide.

Company and finance updates

Italian VC firm Gerber-Rauth has sold its dairy distribution business L’Interform to food producer Atlante, exiting the legacy dairy industry to instead focus on alternative dairy companies. It has previously invested in innovators like WhiteWave Foods (now Alpro) and Kate Farms (both later acquired by Danone), Perfect Day, and New Culture.

Just weeks after raising $14M to build Europe’s largest cultivated meat facility, UK pet food start-up Meatly has begun fit-out work on the pilot site.

Dutch contract research organisation Nizo Food Research has announced that the pre-pilot lab at its state-backed Biotechnology Fermentation Factory is fully operational.

Canadian biotech firm Pinnacle Food Group, which recently opened a precision fermentation hub in Hong Kong, has appointed Yunhao Chen as its new CFO, replacing Wencai Pan.

US non-profit Food System Innovations has appointed Liz Specht as its new VP of science and strategic industries. She was previously senior VP of science and tech at the Good Food Institute, where she still serves as a senior advisor.

Courtesy: Livekindly Collective

Livekindly Collective, the company behind plant-based meat brands Like, Fry’s and Oumph!, has achieved B Corp certification, months after reaching profitability.

Research and policy developments

In India, the Food Safety and Standards Authority of India has made it mandatory for plant-based food products to carry a standardised green vegan logo on their packaging by July 1, 2027, with the aim of helping consumers identify and distinguish these animal-free products.

Oatly hosted Dutch agrifood minister Jaimi van Essen and the deputy to the King of Zeeland, Hugo de Jonge, to highlight the oat milk giant’s growth and sustainability plans in the Netherlands. The event saw the company sign an MoU with ZLTO and FarmPlus to explore sourcing Dutch oats locally.

Spanish plant-based meat firm Novameat and Israeli vegan seafood maker Oshi were recognised as the top startups at the International FoodTech Forum in Campinas, Brazil (May 27-28).

British start-up Bold Bean Co has been named on The Sunday Times‘s list of the 100 fastest-growing private companies in the UK.

                                                                                                      Courtesy: Bold Bean Co

In the race to make cheap cultivated meat, scientists at the Hebrew University of Jerusalem have developed a method that preloads plant-derived cellulose scaffolds with growth factors in a directionally frozen framework to achieve high-quality tissue development with up to 10 times fewer factors.

Speaking of cultivated meat research, Friends & Family Pet Food has partnered with the University of Hong Kong to host a focus group with dog and cat owners to find out what they think of these proteins for their furry friends.

Finally, Amai Proteins has published the results of a double-blind, randomised, crossover clinical trial that proves its precision-fermented sweet protein, Sweelin, does not affect blood glucose, insulin or GLP-1 levels in healthy adults.

https://www.greenqueen.com.hk/future-food-quick-bites-slutty-vegan-cheesecake-bites-plant-based-subway/ 

World Cup Fans Urged to Go Vegan as Animal Defenders Take to Mexico City

From peta.org.au

As the FIFA World Cup kicked off in Mexico City, animal defenders from around the world delivered a striking message to football fans: “Score for animals – go vegan.” Around two dozen activists, each body painted in the colours of the countries competing in the tournament, gathered outside the iconic Palacio de Bellas Artes to urge passers-by to choose compassionate, animal-free food.

                                                  World Cup Fans Urged to Go Vegan as Animal Defenders Take to Mexico City

Advocates from PETA entities, Animal Heroes, and Mexico Save Movement came together to share how animals raised for meat, eggs, and dairy are individuals who value their lives. Cows form friendships, chickens establish complex social hierarchies, and pigs recognise their own names. Yet in today’s animal agriculture system, they are confined in filthy, crowded conditions, transported long distances in extreme weather, and violently killed.

Choosing vegan food spares animals from this suffering – and the impact adds up quickly. Each person who goes vegan can spare nearly 200 animals every year. Eating vegan also benefits human health, with vegans less likely to develop heart disease, diabetes, obesity, and certain cancers.

The benefits extend beyond animals and people. Animal agriculture is a leading cause of water pollution and land degradation, and cutting animal products from your diet is one of the most effective ways to reduce your carbon footprint. Going vegan is a win for animals, the planet, and our own well-being.

Major global sporting events draw millions of fans and shape culture far beyond the stadium. By choosing vegan food while watching the World Cup – whether at home, in pubs, or at fan events – supporters can turn their passion for sport into a powerful act of compassion.

https://www.peta.org.au/news/world-cup-fans-urged-to-go-vegan-as-animal-defenders-take-to-mexico-city/ 

A Vegan Diet Without Cooking Oils Helps People Drop 30+ Pounds—’People Think I’m Lying About My Age!’

From womansworld.com 

Cutting this pantry staple from her plant-based meals helped Diana get healthy and silence cravings

Key Takeaways

• Eating plant-based without oils helped Janice lose 36 pounds and reverse her diabetes.
• Diana lost 30 pounds and conquered her cravings by snacking on vegan treats like medjool dates.
• Cookbook author Javant Benton shares his recipe for vegan strawberry shortcake protein bars.

What if one simple food swap could help you lose weight, reverse diabetes and feel decades younger? That’s exactly what happened to Janice T., 70, when she discovered the secret behind a fresh approach to vegan diets. Simply skipping cooking oils transformed her health—and it’s working for hundreds of thousands of others too. Her doctor even took her off diabetes medication! Sound too good to be true? Keep reading for more inspiring details, plus a delicious recipe to get you started.

Meet Javant Benton: The new voice behind vegan, no-oil diets

Plant-based, no-oil eating? That’s the message behind the new bestselling cookbook Make Your Own by Javant Benton, who lost 85 pounds and restored his health.

Years ago, Benton was struggling with high blood pressure, high blood sugar and a cancer scare. A diet heavy on meat, fried foods and cooking oils was stealing his health. But then he made a miraculous switch to wholesome vegan eating without a drop of cooking oil. The transformation was remarkable—he lost 85 pounds and got his health back! Now he’s on a mission to share this gift with others through his inspiring YouTube channel and Instagram platform. (Learn all about his eating advice here.) Now Benton has nearly 1 million loyal followers online. Keep reading for success stories from two of his fans.

Janice lost 36 pounds and reversed her diabetes

Janice T., 70, started eating more of Benton’s vegan diet recipes and cut her meat consumption in half. Then she saw the type of quick results people dream about. She lost 6 pounds the first month and went on to drop 36 pounds and two pant sizes total. She also improved her blood pressure and lowered her diabetes A1C from 7.2 to 5.2—her doctor even took her off medication!

Janice shares, “My favourite Javant-inspired recipes are the white bean chili with Cajun cornbread, vegan buffalo sandwich with spicy mango buffalo sauce, sun-dried tomato pasta salad and German chocolate cake. However, there are so many delicious, healthy recipes!”

Diana dropped 30 pounds after heart surgery and cancer

And Janice is not alone. All across the world, women are discovering the power of Benton’s vegan, no-oil eating approach. Each one has her own inspiring journey. Want to hear about more real-life results? Meet Diana, who improved her health and is now paying it forward to help her community…

                                                                                                        Courtesy Diana Morgan Burgess

After major open-heart surgery and a cancer diagnosis, Diana Morgan Burgess gained weight even though she ate clean, avoided meat and exercised. She needed to shake things up a bit. So she cut out oils and tried Benton’s dishes. “That made a huge difference.” As a result, she lost more than 30 pounds and is now cancer-free. She also improved her sleep quality and eliminated the chronic mucus in her throat. “People think I’m lying about being 64. Health is wealth!”

How Diana conquered her sweet tooth

Diana had a huge sweet tooth. But Benton taught her to quiet cravings by snacking on medjool dates. “It makes a difference in my appetite.” Plus, eating vegan with no oils hasn’t stolen Diana’s “food joy.” She says, “I totally enjoy my food. You can be creative with it.”

Diana, a business owner in Jamaica, admits she started out as a sceptic. But after improving her health, she’s a believer. Now she gives people copies of Benton’s vegan, no-oil cookbook. “Obesity is a real problem in my community. I’m helping people get healthy!”

The bottom line on vegan eating without oils

You can still enjoy your favourite desserts and comfort-food eats with a healthier approach by following Javant Benton’s recipes from Make Your Own. Weight-loss success stories like Diana’s prove the approach is deliciously successful!

https://www.womansworld.com/weight-loss/success-stories/a-vegan-diet-without-oil-helps-women-reverse-diabetes-and-lose-weight