From Salsiccia to Salame, Italians Embrace Plant-Based Food with 11% Growth Since 2023

From greenqueen.com.hk

By Anay Mridul

Italy’s consumer base for plant-based meat, dairy and other products has expanded by nearly 11% in the last three years, with health at the forefront of the shift.

Italians love their polpete, salsicce and salame – and not just the conventional versions their government has weaponised.

A new report by the Italian Food Union’s plant-based products arm suggests that the number of Italians who eat vegan foods like meat and dairy alternatives has increased by 10.6% since 2023.

And the products spearheading this consumption trend are meat-free burgers, meatballs, sausages, and cold cuts, which are consumed by 45% of Italians. They’re followed by non-dairy milk (34%) and yoghurts (32%).

These attitudes are reflected in the market performance of plant-based alternatives in Italy, which saw increases in sales of meat analogues (15%), plant-based milk (3%), and dairy-free yoghurt (2%) between 2023 and 2024.

                                                                                                            Courtesy: Heura

Health drives Italy’s plant-based market

The research shows that nearly half of Italians (46%) now eat plant-based products two to three times a month. Asked why they consume these foods, 42% said they want to diversify their diet, and 19% cited a wish to increase the intake of plant proteins.

According to the Italian Food Union, it’s not just vegans and vegetarians who are choosing these foods; it’s also people who want to rethink their consumption habits with a focus on adding more plants to their rotation.

In fact, vegan food is perceived very positively among Italians, who recognise the value it brings to maintaining a balanced and sustainable diet. Over 73% of respondents found plant-based products healthy, recognising them as a rich source of fibre, vitamins, minerals and protein, with a low fat and cholesterol content.

This is in line with the dietary recommendations from scientists across the world. For instance, the Eat-Lancet Commission recommends eating a predominantly plant-based diet with only small amounts of meat and dairy in its flagship Planetary Health Diet framework.

“All national and international guidelines for healthy eating recommend increasing the consumption of plants, and plant-based proteins in particular,” notes Giancarlo Giorgio, president of the Italian Food Union’s plant-based group.

These guidelines advise people to eat more legumes (like beans, peas and lentils), more often. However, only one in four Italians consumes them more than four times a week, and a majority eats below the recommended amount.

“In this transition, plant-based products can be a key ally in achieving this goal. The plant-based choice is reasoned, guided by practical and nutritional reasons, but also ethical or linked to specific needs such as intolerances, and this is why it is important to continue on the path undertaken in recent years without upheavals.”

Ahead of EU vote, Italians not misled by plant-based meat labels

                                                                                        Courtesy: Anay Mridul/Green Queen

Aside from nutrition, two-thirds of Italians (66%) credited their elevated intake of plant-based foods to culinary creativity, noting that they allow them to experiment with new flavours, textures and ingredients in the kitchen. For 65%, they are an excellent option when there’s little time to cook, and enable them to eat vegetables even when they’re not fully in season.

Sustainability plays a role, too. Over two-thirds of respondents (68%) said they choose plant-based products because they’re made exclusively without animal-derived ingredients, and 63% cited their low environmental impact.

Moreover, the Italian Food Union took the temperature of the country’s views on the EU-wide ‘veggie burger’ ban. This week, the bloc will vote on whether plant-based meat should be banned from using meat-like terms on product labelling. Hundreds of thousands of Europeans have come out in opposition to the proposal.

A survey conducted by AstraRicerche for the trade group finds that 90% of Italians who buy vegan products know what they’re putting on the plate. And when subjected to a visual test, they correctly recognise plant-based alternatives. For instance, only one in 30 (3.4%) thought vegan meatballs were of animal origin, based purely on sight.

The Italian Food Union itself is against the EU proposal. “This measure aims to ban established and easily understood terms, which have never caused any misunderstanding or misinterpretation over time, and appears to run counter to real consumer awareness,” it says.

“The growing interest in plant-based products is not a passing phenomenon, but rather a symptom of a concrete transformation in Italians’ eating habits,” argues Giorgio.

The shift towards plant-based eating brings economic benefits for the country and its businesses alike. Vegan cheese producer Dreamfarm, for instance, saw its sales double in 2025. And new research reveals that a transition to alternative proteins could boost Italy’s self-sufficiency by reducing the reliance on imports, adding €10B in gross value annually by 2040.

End products could represent a domestic market of nearly €6B – that’s twice the size of Italy’s domestic olive oil market. And when considering the full value chain, the total market opportunity could rise to €8B. Trade opportunities, meanwhile, could reach €3B in 2040, on par with Italy’s pasta exports in 2022. Plus, the industry could help create 31,000 jobs across the value chain.

https://www.greenqueen.com.hk/italy-plant-based-food-market-vegan-sales-growth-demand/ 

This smoky lentil sloppy joes packs in the plant-based protein and demands napkins

From apnews.com

By Robin Arzón

This recipe is from the “I Love Sandwiches” chapter in my cookbook “Eat to Hustle.” The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems, and deli-counter staples that I thought I’d never get to eat again after going vegan.

My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do.

Traditional sloppy joes are way too sweet and ketchup-y for my taste. I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savoury sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.

Napkins definitely required.

                                                                                                                    Voracious via AP

Lentil Sloppy Joes

Servings: 4 sandwiches

2 tablespoons avocado oil

Ingredients

½ medium white onion, diced

½ green bell pepper, seeded and diced

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

2 tablespoons coconut sugar

2 tablespoons vegan Worcestershire sauce or coconut aminos

1 tablespoon chili powder

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

2 cups cooked lentils

4 high-protein burger buns, such as Hero

Directions

Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.

Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, salt, paprika, red pepper and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.

While the lentils are simmering, split the burger buns and arrange on the oven rack to toast. Divide the sloppy joes mixture among the toasted buns and serve immediately.

                                                                                                                  Voracious via AP

https://apnews.com/article/lentil-sloppy-joes-recipe-arzon-84e25bf6f3c71a02622818e547ad70e3

These Are The Best Vegan Cities In The UK

From plantbasednews.org

A study has ranked the top vegan-friendly cities in the UK based on the number of searchers, restaurants, and positive reviews 

A new market research study has ranked the best vegan cities in the UK.

SIXT, a mobility service provider, reviewed data on tourist search volume for vegan options and the number of vegetarian restaurants, the number with five-star reviews, and other criteria to determine which UK city is the best place for vegans.

According to SIXT, the top 20 vegan cities are London, Bristol, Edinburgh, Manchester, Bradford, Salford, Birmingham, Brighton, Wolverhampton, Newcastle upon Tyne, Sheffield, Glasgow, Coventry, Leeds, Liverpool, Nottingham, Cambridge, Wakefield, Cardiff, and Sunderland. While London topped the list, SIXT noted that the UK’s vegan food scene is “flourishing far beyond the capital.”

Bristol was officially the best spot for vegans outside of London, with at least 50 restaurants scoring 4.5 stars or higher on Google. Edinburgh was found to be the best Scottish city for vegans, while Manchester was named the best northern city. SIXT also praised Salford, Cambridge, and Wakefield, all of which have a good ratio of vegan restaurants to residents and plenty of positive restaurant reviews.

“Wakefield, in North Yorkshire, just outside Leeds, may be a smaller city, but it has made a big impact on this list, ranking as the third best city for vegans per capita,” wrote SIXT. “With 127.88 vegan restaurants per capita, and half of those rated 5 stars or higher, Wakefield is a hidden treasure for plant-based travellers.”

The best vegan cities in the world

SIXT also looked at the best vegan cities in the world. London once again topped the list, followed by New York City in the US, Berlin in Germany, Singapore in Singapore, Vienna in Austria, Amsterdam in the Netherlands, Paris in France, Seoul in South Korea, Zurich in Switzerland, and Ho Chi Minh City in Vietnam.

Barcelona, Spain, took 11th place, and is the home of Asanta, a cafe that Happy Cow crowned the single best vegan restaurant in the world for 2025.

Asanta is a fully vegan eatery located in the Sants-Montjuïc district. Its menu includes a range of classic dishes, such as an olive, truffle, shiitake, and mozzarella focaccia; a mozzarella, tomato, olive, and roasted red pepper focaccia; shakshouka, a tomato-poached egg dish from the Greater Maghreb; and the cafe’s “classic” eggs Benedict.

https://plantbasednews.org/lifestyle/travel/these-are-the-best-vegan-cities/

6 Sweet Ways to Enjoy Ben & Jerry’s Non-Dairy and Vegan Desserts at Home

From benjerry.com

Plant-based frozen desserts are having a moment right now, and we’re here for it! Ben & Jerry’s Non-Dairy vegan frozen dessert flavours are made with decadent oat milk for a smooth and creamy ice cream experience that will have you dreaming in cookie dough chunks and fudge flakes. But what are all the ways to enjoy vegan desserts at home? Lucky for you, there are plenty of ways to make the most of the best vegan desserts around. Which one will you dig into first? 

If you’re craving vegan desserts, this is the perfect place to begin. Non-dairy sandwiches, sundaes, shakes, cakes, and shared scoops all bring out the many types of vegan Ben & Jerry’s  waiting in your freezer. Each idea adds a fun twist to your Non-Dairy favourites, making vegan desserts at home feel simple, sweet, and full of flavour.

Vegan Non-Dairy Sandwich

Ben & Jerry’s oat milk Non-Dairy is great for ice cream sandwiches! Pair your favourite Non-Dairy flavour with your favourite vegan cookies, graham crackers, waffles, or brownies for a serious dessert sensation.

Vegan Sundae

What are your favourite vegan ice cream sundae toppings? We like to add berries, nuts, vegan chocolate chunks, vegan sprinkles, dairy-free hot fudge sauce, and non-dairy whipped topping. All your favourite sundaes can be vegan with the right ingredients!

Order Ben & Jerry’s Non-Dairy for Delivery

Click, click, dessert time! Order all your favourite Ben & Jerry’s Non-Dairy flavours for delivery to your door with the click of a button! (Okay, okay, a few buttons.) Don’t miss a moment of your busy day when you order delivery to your home, workplace, or hang spot.

Make Vegan Non-Dairy Cake

Sweeten up any celebration with a vegan cake made with your favourite Ben & Jerry’s Non-Dairy flavours! Vegan frozen dessert cake is easy to make: Simply soften your tub of Non-Dairy for about 10 minutes at room temperature, then scoop it into your cake pan of choice, smoothing out the top. Refreeze for at least 30 minutes. Repeat the process again with another flavour for a double-layer cake. Decorate with your favourite toppings!

Dairy-Free Vegan Shake

Grab your favourite dairy-free milk, it’s time to shake up your day! Combine 3 scoops of your favourite Non-Dairy flavour, a splash of dairy-free milk, and your favourite flavourings (chocolate syrup, caramel sauce, or fruit are good choices) in the blender for an epic vegan shake.

Share Non-Dairy With a Friend

Just like all the best things in life, vegan Non-Dairy frozen dessert is even better when it’s shared with a friend! Grab a sharp knife and cut your tub in half for the perfect dairy-free dessert — and the perfect hang-out.

https://www.benjerry.com/whats-new/2026/03/vegan-desserts-nondairy

Everything You Want to Know About the Vegan Mediterranean Diet

From peta.org

Unless you’ve been living in a cave, you’ve likely heard physicians, healthcare organizations, and nutritionists urging everyone to follow the plant-focused Mediterranean Diet. (And if you have been living in a cave, then you likely know that the actual “caveman diet” was also primarily vegan.) We’ll let you in on a secret: They’re practically quoting what PETA has been saying for decades. The Mediterranean Diet is almost entirely vegan. And making one swap to make it vegan has a wealth of benefits.

© iStock.com/Nikola Stojadinovic

What do you eat on the vegan Mediterranean Diet?

Unsurprisingly, this nutrient-packed plan focuses on the foods we’ve long known to have significant health benefits: fruits, vegetables, whole grains, beans, lentils, nuts, and healthy fats like those found in avocados, tofu, edamame, coconuts, olives, nut butters, and seeds. High in fibre, antioxidants, and key vitamins and minerals, these foods work together to promote whole-body health. Experts recommend building a meal plan around as many of these health heroes as possible every week:

While some people mistakenly associate the Mediterranean Diet with consuming large amounts of “seafood,” the actual guidelines don’t require eating fish. And there are a multitude of reasons not to. For starters, much of the fat in fish bodies is saturated—one of the main harmful substances the Mediterranean Diet seeks to avoid. Add to that high levels of cholesterol, mercury, antibiotics, chemical pollutants, and microplastics. That dead scaly body may even come with a side of parasitic worms or flesh-eating bacteria.

And fish are just as clever, sensitive, and family-oriented as animals who make their homes on land. They can count, use tools, and demonstrate observational learning. Some caress one another, causing their stress levels to decrease. They form rich social networks and strive to maintain a good reputation. Salmon find their way back to the exact stream where they were born in order to mate after years in the ocean. Rainbowfish’s long-term memories are comparable to a human recalling a lesson learned 40 years prior. Some catfish fathers go without food for a month, protecting their developing eggs in their mouths. And, just like all animals, fish feel pain.

What about omega-3s?

The Environmental Working Group found that people who commonly ate fish were ingesting dangerous amounts of mercury while getting relatively small amounts of omega-3s. Better sources of omega-3 fatty acids include walnuts, flaxseed, chia seeds, hemp seeds, edamame, seaweed, and algae. Other green leafy vegetables and beans also contain small amounts. Algal oil, a great source of DHA and EPA omega-3s, is often an ingredient in 

© iStock.com/zi3000

So, what can a vegan Mediterranean Diet do for you?

According to the Cleveland Clinic, following these plant-powered nutrition guidelines has numerous benefits, including:

• lowering the risk of heart disease;
• supporting a healthy body weight;
• lowering blood sugar, blood pressure, and cholesterol;
• decreasing the risk of metabolic syndrome;
• supporting a healthy gut;
• reducing the risk of certain types of cancer;
• slowing the decline of brain function due to aging;
• and increasing life expectancy.

Many people also report increased energy levels, improved sleep quality, achievement of health and fitness goals, and better mental health due to ending their association with foods linked to animal suffering.

What if I want a cheeseburger?

Eat one! Just enjoy a cheeseburger made from plants. With vegan upgrades of all types of meat, dairy, and eggs, there’s no reason to harm our health or animals.

Where do I start?

PETA offers dozens of Mediterranean Diet-friendly recipes like Vegetable and Tofu Kebabs, Rice, Bean and Kale Bowl, and Creamy Red Lentil Salad, plus hundreds of other free, healthy recipes. You can also order a free vegan starter magazine for even more helpful health info, product tips, and recipes.   

https://www.peta.org/lifestyle/food/vegan-mediterranean-diet/ 

Yummy snack boosts muscle power in older adults — you only need 3 tablespoons a day

From nypost.com

Go nuts over this news.

Diet plays a large role in longevity and healthy aging, not to mention adding necessary fuel for larger muscle growth.

While meat is often the first line of attack at staving off age-related muscle loss, new research shows a pantry staple could boost muscle power.

Older adults who ate three tablespoons of peanut butter every day saw improved lower body muscle power.  Chanakon – stock.adobe.com

Muscle loss in older adults, a condition known as sarcopenia, is a common issue, with 10% to 16% of the world’s elderly population being affected.

But a clinical trial published in the Journal of Cachexia, Sarcopenia and Muscle found that a daily serving of peanut butter improved muscle strength in older adults.

The researchers split a group of 120 adults between the ages of 66 and 89 who were at risk for falls, having half consume three tablespoons of the nut butter.

After six months of eating peanut butter, the groups completed sit-to-stand tests, which can determine lower-body muscle power.

The group that ate the nutty spread was able to complete the tests faster than the group that didn’t.

It’s necessary to maintain muscles as we age to prevent physical performance from being impaired for everyday motions.

“Muscle power enables older people to perform activities of daily living, such as stair climbing and rising from a chair,” study lead and nutrition researcher Sze-Yen Tan said.   Africa Studio – stock.adobe.com

“Muscle power enables older people to perform activities of daily living, such as stair climbing and rising from a chair,” study lead and nutrition researcher Sze-Yen Tan said in a press release.

“Increased muscle power also reduces the risk of falls, which is a common reason for loss of independence, compromised quality of life and even premature death,” he added.

And while peanut butter contains roughly 14% of the recommended daily value of protein, it’s also high in calories.

However, the group eating the affordable snack didn’t experience weight gain.

Protein is certainly having a moment, but beyond trendy diets, it’s a vital nutrient for the growth, repair and maintenance of bones and muscles.

Not only do peanuts contain the most protein of any nuts, but they’ve also previously been shown to boost blood flow in the brain, sharpening memory and improving heart health.

But older adults shouldn’t just rely on eating peanut butter every day to keep muscle strength.

Instead, the nutritious snack should be paired with regular strength and resistance training to both enhance muscles and improve nutrition at the same time.

https://nypost.com/2026/02/26/health/3-spoons-of-this-snack-boosts-muscle-power-in-older-adults/ 

This Fermented Vegan Mozzarella Melts Like The Real Thing

From plantbasednews.org

This fermented vegan mozzarella pours like sauce and firms when baked 

If you have ever been disappointed by vegan cheese that turns into a puddle instead of melting, Miyoko Schinner might have exactly what you are looking for. The vegan cheese pioneer recently shared a new method for making fermented vegan mozzarella that pours like a sauce, then firms up when baked. It is designed for pizza, lasagne, mac and cheese, and any recipe where you want structure, stretch, and that unmistakable baked-cheese bite.

Miyoko Schinner, known for her YouTube channel The Vegan Good Life with Miyoko, explains how this fermented liquid mozzarella comes together quickly but relies on careful technique. The process, she says, only takes minutes of active time, but the fermentation step makes cleanliness and precision essential.

This versatile liquid mozzarella is designed for dishes such as pizza, pasta, and lasagne - Media Credit: YouTube / The Vegan Good Life with Miyoko

A vegan cheese pioneer in her element

Schinner is widely regarded as one of the architects of modern vegan cheese. Her work helped move plant-based cheese away from starch-heavy shortcuts and toward cultured, flavour-driven methods that mirror traditional cheesemaking. In the video, she opens by explaining why she is making such large quantities, saying, “I’m making gallons and gallons of it because I’m going to take it to a pizza party at one of my favourite restaurants in the world, Millennium.”

She adds that the recipe comes directly from The Vegan Creamery and describes it as “a super easy cheese to make,” while stressing that fermentation changes the stakes. “It is fermented,” she says, “so there are a few pointers that I have to give you.”

Fermentation equals sanitation

Because this fermented vegan mozzarella relies on live cultures, Schinner repeatedly emphasizes sterilization. “When you’re fermenting something, you want to make sure that you have the most sanitary conditions you possibly can have,” she explains, adding that the goal is to encourage “only the good bacteria that grows, not the bad.”

She begins with cashews that are already pasteurized, but still boils them briefly in hot water. This step serves two purposes: softening them for blending and reducing microbial risk. “If you’re getting your cashews from the bulk bin,” she says, “you have no idea whether or not there’s other hands that have been in there.”

She applies the same thinking to tools and containers, noting that jars and blender parts are washed with soap and water and then treated with boiling water to ensure they are “super super clean.”

Any plant milk works

While Schinner uses cashews to make a rich cashew milk base, she is clear that the recipe is flexible. “This mozzarella can be made with any plant milk,” she says. Oat milk, sunflower seed milk, or other milks from her book all work, depending on what you have available.

After blending the cashews with water into a creamy milk, she adds oil for richness. Avocado oil is her choice, but she explains that sunflower seed oil or even a mild olive oil will also work. The oil, she says, helps replicate the richness people associate with dairy cheese.

To create the characteristic melt and pull, Schinner adds tapioca flour, explaining that it is responsible for the cheese’s elasticity. She blends this with salt and oil before introducing the culture. The culture she uses is thermophilic, meaning it thrives in warmth. “It loves heat,” she says, which allows the mixture to ferment in environments like a turned-off oven, a proofing box, or even wrapped in blankets to hold warmth.

The goal of fermentation is flavour, not sharpness. “With a mozzarella, you want it to be mild,” she explains. Letting it go too long can push it past that sweet spot. She also dismisses shortcuts like vinegar or lemon juice, saying, “I just don’t think it tastes right.”

When and why psyllium husk matters

One of the most precise steps comes after fermentation. Psyllium husk powder is added only once the cheese has developed a mild tang. “You don’t want to add it too soon,” Schinner says, warning that it can become “too gummy and too thick.”

The amount depends on timing. If the cheese will be used immediately, she says you can add up to a tablespoon. If it will sit for several days, she recommends starting with a teaspoon. “The longer the psyllium husk sits, the thicker it gets,” she explains.

This ingredient gives the mozzarella body and control. “Sometimes vegan cheeses are just sort of like sauce on your pizza,” she says. The psyllium husk helps create “that bite of cheese” and a bit of chew once baked.

From pizza to pasta bakes

YouTube / The Vegan Good Life with MiyokoThe fermented mozzarella is stirred into hot pasta to create a glossy mac and cheese

Schinner demonstrates the finished cheese at Millennium’s pizza night, then shows how versatile it can be back in her kitchen. She pours it over pasta for a quick mac and cheese. “It’s not just for pizza,” she says. “You can use it on a lasagna, a pasta bake, a quesadilla, all sorts of uses.”

She starts with cooked pasta and transfers it to a pot, noting that she reserves some of the cooking water. As she pours in the fermented mozzarella, the sauce quickly clings to the pasta. To fine-tune the texture, she adds small splashes of pasta water until it becomes glossy and pourable.

For extra depth, Schinner suggests optional additions rather than altering the base cheese itself. “If you want a little more cheddar flavor, you can add a teaspoon or so of nutritional yeast,” she says, stirring it in as the sauce emulsifies around the pasta.

To finish, Schinner adds a small amount of truffle oil for a richer version, seasoning with black pepper.

Just like the pizza application, the mac and cheese can move from the stovetop to the oven. Schinner explains that you can pour the pasta and sauce into a baking dish with a bit of added liquid and bake it, where it “will bake up into absolute cheesy perfection.” The result, she shows, is a dish that firms on top while staying creamy underneath, proof that her pourable mozzarella is not just a novelty, but a functional base for classic comfort food.

The moment she tastes it, Schinner smiles and sums it up simply: “Magic mozzarella.”

For more of Miyoko Schinner’s magical plant-based recipes, visit her YouTube channel.

https://plantbasednews.org/lifestyle/food/fermented-vegan-mozzarella-melts-like-real/