How to make vegan mince pies

From independent.co.uk

It’s never too early to get in the festive spirit

Mince pies are a staple for the festive season. 

While the baked goods are usually widely available in every supermarket from as early as October, there’s nothing the can quite compare to making them yourself at home.

Of course, for those with dietary restrictions, mince pies aren’t exactly the most friendly of sweet treats, given that they typically contain dairy and eggs.

However, there are countless vegan variations you can make that are free from the aforementioned ingredients but definitely do not compromise on flavour.

Here, vegan bloggers Shadiya and Elliot of Plants, My Wife & I, share their recipe for plant-based mince pies.

(Instagram/@Plantsmywifeandi)

Ingredients

55g Margarine, cubed

55g Vegetable lard, cubed

220g Self raising flour

Jar of mincemeat

2 tbsp maple syrup

2 tbsp unsweetened almond milk

Method

Preheat the oven to 175C.

Add the flour, lard and margarine to a bowl. Use the rub in method to combine the fats and the flour until it resembles fine breadcrumbs.

Using the back, blunt edge of a knife, gradually add water and mix. We used 4 tbsp, but you may not need as much as this to form a dough.

Gently knead the dough slightly to bring it together. Roll out on a lightly floured surface to 3mm thick.

Using a circular cutter, cut out the bottoms of your mince pies & place them into a greased bun tin..

Fill the bases with 1tbsp of mincemeat. Cut out lids using a slightly smaller circular cutter or star shape. Make 2 fork holes in the middle and wet the edges with water. Place on top of the mincemeat.

Mix the maple syrup and almond milk and brush over the pastry lids.

Bake for 20 minutes.

Enjoy!

https://www.independent.co.uk/life-style/christmas/food-drink/vegan-mince-pies-recipe-b1763180.html

Lindt Vegan Milk Chocolate Launches In The U.K

From plantbasednews.org

The irresistible bars are made from oat milk and come in three favours - Cookie, Hazelnut, and Salted Caramel

The iconic chocolate brand Lindt has released a range of vegan milk chocolate bars in the U.K.

The irresistible bars are made from oat milk and come in three favours – Cookie, Hazelnut, and Salted Caramel. Each 100g bar is wrapped in completely recyclable packaging.

A frenzy ensued after The Conscious Candy Company announced it was the first retailer stocking the bars and as a result, they sold out straight away.

The store warned: ‘Grab this bar whilst you can because it’s sure to fly off the shelves’.

It is unclear when other retailers will be stocking the products, but you can sign up to be notified when the bars are back in stock on the Conscious Candy Company’s website.

Lindt’s exciting announcement

The Swiss confectionery giant announced the launch earlier this year and claimed the products would initially only be available in Germany from November.

The vegan bars are part of Lindt’s HELLO range.

Lindt is planning a large advertising campaign to promote the bars in time for Christmas, according to TheVeganKind.

Vegan milk chocolate

The brand joins the likes of Mars in producing new plant-based milk bars this winter.

The Galaxy vegan range is expanding, adding Crumbled Cookie and Smooth Mint to its dairy-free line-up in Asda stores online.

https://plantbasednews.org/lifestyle/food/lindt-vegan-milk-chocolate-launches-in-uk/?

Meera Sodha's vegan recipe for Thai red curry with aubergines, tofu and rainbow chard

From theguardian.com

A tongue-tingling, rich and aromatic Thai curry tempered (a little) by coconut milk

Until I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn’t realised that, like most fruit, they ripen. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. In this curry, I have, like the Thais do, used dried red chillies, soaked and blended with other aromatics to give the dish its characteristic warming and complex flavour. It is ear-ticklingly spicy, but fear not: it has been softened (a little) with some coconut milk.

M

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth.

Thai red curry with aubergines, rainbow chard and tofu

You can make this with traditional Thai red chillies, but I’ve used the more ubiquitous Kashmiri red chillies (which have a similar heat level). Don’t fear them: they are easy to handle and will keep in the store-cupboard for up to a year. You’ll need a deep-sided, non-stick pan and a blender for this dish.

Prep 15 min
Cook 45 min
Serves 4

3 aubergines (900g), cut into 6cm x 2cm wedges
Rapeseed oil
8 large dried chillies – I used Kashmiri ones
1 banana shallot, peeled and chopped
4 garlic cloves, peeled and chopped
1 tbsp galangal paste – I use Bart’s or Thai Taste, both of which are widely available
1 tsp white peppercorns (or ½ tsp ground white pepper)
2 stalks fresh lemongrass, bases only, chopped
8 makrut lime leaves, centre stem and stalk removed, leaves finely shredded
1½ tsp fine sea salt
2 x 400ml tins coconut milk
1 x 280g pack tofu – I like Tofoo
1 tbsp coconut or dark brown sugar
1½ tbsp light soy sauce
200g rainbow chard, stems chopped and leaves shredded

To serve
Thai basil, leaves picked
Steamed jasmine rice

Heat the oven to 220C (200C fan)/425F/gas 7 and line two large oven trays. Pop the aubergine wedges on the trays, drizzle over two or three tablespoons of oil, and toss with your hands so they’re well coated. Space out the wedges, then bake for 20 minutes, turning once halfway, until the aubergine is starting to burnish.

Meanwhile, make the curry paste. Break or cut the tops off the chillies, then press and rattle them so the seeds fall out. Break the deseeded chillies into a small, heat-proof bowl, pour over enough boiling water just to immerse the chillies and leave to soak for five minutes.

Put the shallot, garlic, galangal paste, pepper, lemongrass, four lime leaves and salt into a blender, add the soaked chillies and five tablespoons of their soaking water, then blitz to a smooth paste.

Drain and press the tofu to remove any excess liquid, then lightly pat dry with kitchen paper and cut into 2cm cubes.

Heat a large pan over a medium heat, add two tablespoons of oil and, when very hot, add the cubed tofu and fry, turning often, for five minutes, until golden on all sides. Use a slotted spoon to transfer the tofu to a plate, leaving the oil behind.

Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. Add the soy sauce and sugar, bring the mixture to a boil, then turn down the heat and add the baked aubergine, fried tofu and rainbow chard. Simmer for five minutes, until the chard wilts, then take off the heat. Serve with jasmine rice and a scattering of Thai basil leaves.

https://www.theguardian.com/food/2020/nov/28/meera-sodha-vegan-recipe-for-thai-red-curry-with-aubergines-tofu-and-rainbow-chard

Business News: Vegan Trademark

From veganfoodandliving.com

Are you a vegan company thinking of registering for The Vegan Society's much trusted Vegan Trademark? Want to know the benefits of having one and what you need to do to get one? We reveal everything you need to know about the Vegan Trademark...

One of The Vegan Society’s most recognisable achievements since it began in 1944 is the introduction of the Vegan Trademark.

The internationally recognised product labelling scheme was introduced in 1990 to help users identify that products are free from animal ingredients and animal testing. The Vegan Trademark was the first of its kind and has always been managed by the team at The Vegan Society, setting the highest standards that exist today.

Today, the Vegan Trademark can be found on products around the world, with over 47,000 products registered across 79 countries. Consumers use it to easily identify that a product suits their needs, and brands can proudly display it on their packaging and in their marketing to talk about their vegan ranges with confidence and credibility.

How companies get the Vegan Trademark

For companies registering products with the Vegan Trademark, the process is simple.

Brands can visit the website to start their application and provide some company and product details. They will then get led through the application by a dedicated member of staff.

It takes anywhere from 30-60 working days from initial contact, and the fees are based on several factors to accommodate businesses of all sizes, as well as the number and type of products getting registered.

From there, a paper-based audit of products and their ingredients is carried out to ensure they meet the standards of the Vegan Trademark, allowing them to be registered for a minimum of 12 months.

There are no cost surprises, either. Your initial quote, or annual renewal, will detail your full product package, allowing you to add products to your portfolio without having to spend more.

Why should a company register for the Vegan Trademark?

Regardless of how straightforward this process is, why should companies use a trademark to validate what’s inside their product?

For everyday users who have specific dietary requirements, choose to buy ethical products, or family and friends buying gifts, they need to trust the claim on the packaging.

In an age where green-washing is becoming more and more frequent, clear messages on product packaging can be the deciding factor in persuading those who have rightfully become increasingly demanding about what they put in or on their bodies and in their homes.

It’s not surprising then that the requirements to register with the Vegan Trademark are accurate to the definition of vegan, set by The Vegan Society.

With some brand owners and retailers merely declaring that their products are vegan without fully understanding the meaning, customers are noticing more and more mistakes on product labels.

Not only does using a well-established, trusted and registered trademark help to protect consumers, but it also protects brand-owners, reducing their risk of making inaccurate claims.

Where you can use the Vegan Trademark

Generally speaking, while marketing a product, the main aim is to shout about its credentials. If a company isn’t clearly talking about its products selling points on the packaging, then they are missing a trick.

The packaging is essentially an advert for what is within, and it’s one of the most critical selling tools around. For potential customers, it’s often the first experience they will have with a product, and first impressions count.

For this reason, The Vegan Society recommend using the Vegan Trademark on the front of the packaging, including any display cases and marketing materials to make it visible.

Individuals with dietary requirements, be it for ethical, environmental, health or other reasons, want to know that a product is suitable for them. Nowadays, so do their friends and family.

With more than 50% of Brits saying they know a vegan, it’s only fair that brands make it as easy as possible to know when a product is vegan.

Without clear labelling, companies are likely to receive a plethora of emails from curious consumers.

Standing before a product, you may find them dissecting the ingredients list, questioning potentially animal-derived ingredients and second-guessing supply chains – typically resulting in a lost sale for the company.

Using the Vegan Trademark where it can attract the attention of these consumers and settle any doubts gives the product a competitive edge in the vastly growing free-from category.

Making the most of the Vegan Trademark

The packaging is a great start, but why stop there? Online, consumers rarely get to experience the full effect of packaging design, and it can be challenging to find precise ingredients lists and dietary requirement statements.

Companies should aim to display trademarks online about registered products, such as on product information pages and underneath pack shots. This is the digital ages answer to using the Vegan Trademark on the front of the packaging, offering the same impact and drawing the attention of an online audience.

Some of the most successful have either dedicated vegan collections or show the Vegan Trademark on the product thumbnail.

Take the Vegan Trademark online too

In today’s world, online promotion is the key to brand success.

Fully utilising social media to spread the word about a product is a cheap and easy way to increase audiences and grow customer bases. The Vegan Trademark comes into play here too and is ideal for use on image sharing platforms such as Instagram which already host interested communities.

Hashtags are a fantastic way to engage with these online communities and increase followers, #vegan, #whatveganseat and #plantpowered for food and #vegan #crueltyfree and #veganbeauty for cosmetics are the most popular.

How The Vegan Society can help you

To support companies in their quest for online promotion, The Vegan Society has the tools to amplify these messages on their platforms. As the longest-standing Vegan Society in the world, it has an impressive social media following of vegan and vegan-curious individuals as well as a print publication.

It doesn’t stop there, once you become a registered Vegan Trademark holder, a range of marketing opportunities and support becomes available, whether you’re launching new products to the market, re-branding, or have innovative products.

With a rise in the number of conscious consumers, it’s become more important than ever to be transparent when demonstrating a products values.

That is where the Vegan Trademark comes in, a service that not only validates that the vegan claim on a product is legitimate but also provides a powerful marketing tool to promote that claim, attracting the growing number consumers interested in vegan products.

https://www.veganfoodandliving.com/vegan-trademark/

All the new vegan Christmas sandwiches launching this year

From thegrocer.co.uk

From the discounters to high street eateries, here are all the vegan Christmas sandwiches on offer this festive season

Source: Lidl

Lidl Vegan Festive Feast

Rsp: £1.69

This festive addition to Lidl’s food-to-go range is said to contain “all of the elements of your festive feast but entirely vegan”. It includes a plant-based turkey alternative, spinach leaves, cranberry sauce and vegan mayonnaise.

Source: Costa

Costa Vegan Turkee, Cranberry & Stuffing Bloomer Toastie

Rsp: £3.50

Catering to Costa’s vegan clientele, this plant-based toastie features meat-free ‘turkee’, sage & onion stuffing, cranberry sauce and spinach on white bloomer.

Source: Pret

Veggie Pret Vegan Christmas Lunch Baguette

Rsp: £3.75

The first of two new sandwiches exclusive to Veggie Pret, this Christmas Lunch Baguette features shredded oyster mushrooms, sage & pumpkin seed stuffing, port & orange cranberry sauce and a sprinkling of crispy onions. It is finished with fresh spinach leaves and a swipe of vegan sage mayo.

Source: Pret

Veggie Pret Vegan Christmas Lunch Hot Roll

Rsp: £3.99

Part of Pret’s first Christmas hot food range, this plant-based roll is exclusive to Veggie Pret. Served in a crusty white roll, it features a helping of shredded oyster mushrooms with port & orange cranberry sauce, sage & pumpkin seed stuffing and crispy onions, finished with vegan sage mayo.

Source: Pret

Pret Vegan Christmas Nut Roast

Rsp: £3.69

Pret’s jam-packed vegan sandwich features a crunchy Christmas pesto made with pine nuts, chestnuts, pumpkin seeds, sunflower seeds and herbs. It also contains butternut squash, rocket and crispy onions and is finished with sage mayo.

Source: Aldi

Aldi Plant Menu Vegan Feast Sandwich 

Rsp: £1.69

Aldi is adding to its Plant Menu range with this vegan sandwich, which centres around a festive parsnip fritter. It also contains shredded apple, cabbage, sultanas, crispy fried onions, spinach leaves and cranberry chutney, on cranberry & poppy seed bread.

https://www.thegrocer.co.uk/new-product-development/all-the-new-vegan-christmas-sandwiches-launching-this-year/649576.article

Are vegans really healthier than carnivores?

From irishnews.com

A new Oxford study says they're far more likely to suffer broken bones, so...

FOR some it’s a lifestyle choice, for others an ethical one. But for whichever reason, the number of people who choose to be vegan has quadrupled in five years.

There are some 600,000 vegans in the UK – compared with 150,000 in 2014 – according to charity The Vegan Society. But is this way of eating (in which you avoid all animal products including meat, fish, eggs, honey and dairy) actually good for you?

The question was brought into sharp focus this week with news that a vegan diet may increase the risk of broken bones.

Researchers from Oxford and Bristol universities tracked 65,000 people aged over 17 and found vegans were more than twice as likely to break a hip than meat-eaters.

Overall, vegans were 43 per cent more likely to suffer a bone fracture – which the researchers believe was because the vegans consumed less calcium, a mineral that helps build bone and protein.

Dr Tammy Tong, one of the study team, says these findings highlight the risks of cutting all animal-based products from your diet.

"Unless they are actively supplementing or opting for fortified foods, it can be difficult for vegans to achieve a sufficient intake of calcium just from their diet," she says.

So can a vegan diet be healthier than a meat-based one? Or are vegans putting their long-term health at risk by cutting out certain dairy-based food groups? The fact is that the evidence for and against veganism is varied.

The fact is that the evidence for and against veganism is varied

In October 2019, for example, there were claims a vegan diet can improve a man’s virility (based on a study of just three people, in a Netflix documentary).

A more scientific study, published in September 2019 in the BMJ, found that meat-free meals could raise the risk of stroke by 20 per cent. The researchers suggested lower levels of vitamin B12 (found in meat, fish and eggs) could play a role.

"We tend to confuse ethical choices with healthy choices when we make up our minds about good diets," says Rick Miller, an independent dietitian at King Edward VII’s Hospital, in London.

"The best diet is that which meets the needs of our biochemistry without lacking something essential."

We asked experts to look at a few common perceptions concerning veganism – with some surprising results . . .

:: Is plant-based food better for you?

Yes, almonds are better for you than a bucket of fried chicken. But just because something is vegan, doesn’t make it healthy.

In a study of more than 150 meat substitutes conducted by Queen Mary University of London last year, 28 per cent contained more than the recommended levels of salt. Mhairi Brown, a nutritionist who led the study, says: "We found that vegetarian burgers, for example, contained higher levels of salt than meat burgers on average."

Dairy alternatives can also contain hidden sweeteners and may lack the vitamins and other nutrients provided by cows’ milk.

:: Are fans of the diet slimmer?

A vegan diet may help keep weight down because it is thought to promote beneficial gut hormones that regulate appetite and blood sugar levels.

When US researchers analysed the hormone levels of 60 men who randomly ate either a meat-based meal with cheese or a vegan meal, the latter increased the release of beneficial hormones from the pancreas and gut, including those thought to play a role in regulating satiety (the feeling of fullness).

This effect could be linked to a high-fibre plant-based diet.

It may also be that meat products contain other types of chemicals or growth hormones that promote weight gain.

"This study adds to the mounting evidence that plant-based diets can help manage and prevent type 2 diabetes and obesity," says Dr Hana Kahleova, lead author of the study, which was published last year in the journal Nutrients.

:: How are teeth affected?

Dentists are seeing more cavities and gum disease in people who eat a plant-based diet, according to a study published in 2018 in the American Journal of Clinical Nutrition.

Dentist Dr Mervyn Druian says a deficiency of vitamin B12, found in animal products such as meat, eggs and milk, can lead to gum disease and tooth loss.

Studies have linked B12 deficiency to tooth loss in children and adults but the mechanism is unclear.

Arginine, an essential amino acid found chiefly in meat but also in smaller quantities in pumpkin seeds, peanuts, soybeans, chickpeas and lentils, seems to help prevent cavities and gum disease by breaking down dental plaque.

:: Should athletes go meat-free?

Plant-based diets have been championed by some elite athletes. The tennis legend Venus Williams has apparently followed a vegan diet since 2011, while Formula 1 champion Lewis Hamilton became a vegan in 2017 and said in an interview last year: "I’m healthier and happier than I’ve ever been."

A review of studies, published in the journal Nutrition in January 2019, concluded that plant-based diets could improve blood and oxygen flow to muscles and tissues, which "may present safety and performance advantages for endurance athletes".

But Rick Miller says vegan diets don’t have the edge over other diets, and that vegan athletes – particularly women – are more at risk from iron-deficiency anaemia because iron is lost in sweat. Anaemia means the body makes fewer oxygen-carrying red blood cells, affecting athletic performance.

:: Do vegans have stronger heart?

A meat-free diet can lower blood pressure, reducing the risk of heart disease, according to a study of nearly 6,000 people in The Netherlands published in 2018. It found that people who ate plant-derived protein rather than animal-derived protein showed a lower risk of developing coronary heart disease over 13 years.

Other research has found that people who eat more meat in their diet live shorter lives than those who prefer plant-based protein.

Rick Miller says: "Large amounts of dietary fibre in vegetarian and vegan diets may help to absorb some excess fat from the diet, which may lower some people’s risk of developing heart disease."

Yet vegans have twice as many sick days as their meat-eating colleagues in the UK, according to a 2019 study. It found vegans had almost five days off a year with flu, colds and minor ailments – well above the national average.

:: And a lower risk of cancer?

A vegetarian diet has been linked to a lower risk of colorectal cancer. Researchers in California looked at data from of more than 77,000 people and found that vegans had a 16 per cent reduced risk for all colorectal cancers compared with meat eaters. Vegetarians fared even better, with a 22 per cent lower risk.

However, a review in 2019 which analysed studies involving four million people found no evidence that eating beef, pork and lamb increased rates of heart disease, cancer, stroke or type 2 diabetes.

https://www.irishnews.com/lifestyle/2020/11/26/news/are-vegans-really-healthier-than-carnivores--2140252/

Southend United facing 'world's first vegan football club' as Forest Green visit Roots Hall

From echo-news.co.uk

Forest Green Rovers were formed back in 1889 but in more recent times they have hit the headlines off the field for their unique approach/ And in 2017 they received the Vegan Trademark from the Vegan Society.

A club statement explained: “That might all sound a little strange to fans used to burgers and chips at games – but since we replaced red meat and stodgy snacks with freshly made veggie burgers, vegan fajitas, and a revolving menu of locally-sourced vegan dishes, we’ve made a big impact on fans, players and even other clubs.

“We’ve reached an audience of almost two billion people since we officially became a vegan club, getting the message about sustainable vegan food out there in a big way. “ And Forest Green opted to make the change for the benefit of the environment.

“FGR became the world’s first vegan football club because of the huge environmental and animal welfare impacts of livestock farming, as well as to improve player performance and give fans healthier, tastier food on match days,” the statement added.

“Living on a plant-based diet instead of animals is one of the biggest things you can do to cut your impact on the planet.

“Livestock produces just 18 per cent of food calories and 37 per cent of protein, but it takes up more than 80 per cent of farmland.

“We need to change that.”

Forest Green also boast solar panels and electric vehicle charging points at their New Lawn ground as they strive to be the ‘greenest football club in the world. ‘ Rovers are also looking to move to a new ground, Eco Park, which would be made out of just wood.

Their manager Mark Cooper also had a loan spell with Blues back in 1990, making five appearances.

https://www.echo-news.co.uk/sport/18894976.southend-united-facing-worlds-first-vegan-football-club-forest-green-visit-roots-hall/

Vegan Kitchen: Why can’t we all just get along?

From pressherald.com

Tension around the turkey? Some Thanksgiving tips for a meeting of the minds, if not the palates, of vegans, vegetarians and carnivores.

Seat vegans, vegetarians and turkey eaters around a table (or even a Zoom screen) during a global pandemic, following a contentious presidential election, and with the holiday’s usual baggage of colonial oppression wafting in the air, and 2020 could go down as the year Thanksgiving broke the family.

But it doesn’t have to be this way. De-escalation techniques can steer the conversation away from political debates and personal inquiries about why you obviously hate the family since you won’t eat a slice of dead bird.

Should things heat up, the first step is to stay cool (which can be easier said than done when confronted by accusations that the roasted vegetable dish you carefully cooked is “cardboard food”).

“It always starts with checking in with yourself,” said Emily DaSilva, a de-escalation expert with Opportunity Alliance who wrote HospitalityMaine’s new COVID-19 de-escalation curriculum for restaurant and hotel workers. The class reflects the new normal faced by front-of-house restaurant employees dealing with customers upset by mask mandates and other pandemic-related changes.

“Really remembering to stay calm,” DaSilva advises students. “Taking those deep breaths is really the best way to stay calm or enter into a de-escalation situation.”

DaSilva, herself a new vegetarian headed to her first Thanksgiving since going veg, knows to be aware of words, actions and people who trigger her own heightened emotional response.

Maybe, if you follow the de-escalation techniques suggested in this column, your family would all be smiling around the Thanksgiving table, too, no matter how many sorts of eaters are seated there.

Roman Samborskyi/Shutterstock

“For instance, remember that Uncle Johnny always has something to say about the vegan dish,” DaSilva said. “So when he does say something, you’re fired up.”

A few deep breaths (in through the nose, out through the mouth) before sitting down to eat can remind us not to take the comments personally, even when directed straight at our food choices. It also helps thicken our skin.

Many local vegans and vegetarians rely on humour to get them through the inevitable questions and comments when dining with omnivores who’ve never examined their own attitudes about carnism.

“I went vegan 10 years ago at age 14 and took a lot of teasing for the first few years from the cousins, aunts and uncles,” said Krista Marble of Scarborough. She advises vegans to bring vegan dishes to share and to “laugh at the jokes until they get bored of them.”

Don Kimball of Brunswick also uses humour. At one memorable Thanksgiving, the guest seated next to Kimball asked why he passed the turkey platter without taking any.

“When I said that I was a vegetarian, he said in a loud voice, ‘Well, what about your shoes?’” Kimball recalled. “I retorted, ‘I don’t eat my shoes!’ The whole table broke up laughing.”

The laughter reflects a quirk of human behaviour. We take emotional cues from the people near us.

“Humans have these things called mirror neurons,” DaSilva said. “It makes us more likely to yell when the person in front of us is yelling.” Or laugh.

DaSilva said “a joke is an excellent way to de-escalate.” However, she cautions that in some de-escalation situations a “joke could escalate the person further because the person might not think you’re taking them seriously.”

Should the jokes fall flat, DaSilva said “it’s OK to admit when you’re wrong. We’re all human, and none of us is batting 100. Say, “I didn’t mean it to come out that way. I’m sorry.” And move on.

People who have escalated into anger – whether over mask mandates or a relative’s love of tofu – lose their ability to use logic. DaSilva said we can counter by lowering our voice, which keeps us in our “thinking brain.”

“When we’re escalated, we can be in our fight, flight or freeze mode,” said DaSilva. “Trying to have a conversation with someone in their flight mode – they can’t be reasoned with."

Because of this, DaSilva knows sometimes you just have to call it quits. “Never be afraid to tell someone when the conversation is done, when someone is either being offensive or you’re talking in circles,” she said.

If you’re not ready to shut it down, DaSilva has a final strategy to try.

“There’s this thing called nonviolent communication,” she said. “You start by naming an observation. Stating what you’re seeing, non-judgmental. Then you name your feelings. Then you name your request.”

“For example, if Uncle Johnny says, ‘This vegetarian meal you brought over is looking really gross.” You would say, ‘When I see you poking at my food choice, it makes me feel bad. Can we talk about this in a more respectful way?’”

We can also dig for the cause of the questions.

“It’s about reflecting the things they’re saying to you,” DaSilva said, “and asking an open-ended question, such as ‘I can see this is really important to you, and I’d love to hear more about why this is important to you.’”

Such a question could be the start to an interesting conversation rather than a shouting match. And in 2020, meaningful communication is something we all can give thanks for and celebrate.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at avery.kamila@gmail.com

https://www.pressherald.com/2020/11/22/vegan-kitchen-why-cant-we-all-just-get-along/

The mum who cooked up a vegan Christmas dinner in a pie

From business-live.co.uk

Her festive pie has layers of mash, mushroom, butternut squash, onion, chestnut, cranberry sauce, herbs and spices

A Leicestershire mum-of-two has started selling homemade vegan food – including her own version of the traditional Cornish pasty and a veggie Christmas dinner in a pie.

Malaysian-born Loretta Lea has put an Asian/Oriental twist on some traditional British recipes with her Nyonya Recipe Shop UK – and everything she sells is vegan.

Loretta said she had been developing and perfecting the range for 18 months – refining recipes, testing products at food fairs, farmers markets and vegan markets, and selling through retailers and online stores.

Popular picks include Oriental-inspired chigan leek and potato pasties, and her festive pie – made with short crust pastry and filled with layers of mash, mushroom, butternut squash, onion, chestnut, cranberry sauce, herbs and spices.

She said the idea was dreamt up by one of her daughters and a pack of six pies is £24.

Malaysian-born Loretta Lea has put an Asian/Oriental twist on some traditional British recipes

Loretta, who lives in Barwell, near Hinckley, said: “Before I created Nyonya Recipe, I was a mother of two girls, twins, trying to find my way in a new country.

“I was busy with household jobs, taking care of the girls and learning a new culture.

“Then one of my daughters was diagnosed with a learning disability and this changed our lives.

“I had to deal with the school, special education and social services and it was all new to me.

“I love to cook and other than doing a part-time job (dropping catalogues) to distract myself from the daily stress, I decided to start a food blog and share my family recipes with friends and this really kept me sane.

“Being of Asian/Oriental heritage, I decided to create the most unique food using both Asian and British flavours. I started experimenting with a few of my regular Malaysian bakes, making it fusion food.

“It’s all about capturing the tastes of my childhood but with a more modern twist. Food has to evolve.”

Loretta said she has been providing meals for people to collect during the lockdown and feedback has been great.

Explaining why she chose to make her dishes vegan, she said. “I used to take food to my Buddhist meetings and the feedback was that it’s tasty.

“But I noticed that some of the members are vegetarians or vegans, and they couldn’t enjoy the food. I also found that in other groups, too.

“Me being me, I like to be as inclusive as I can. So, the vegan range was founded.

“As well as trying to be inclusive, I also feel that the way we are consuming natural resources is not sustainable.

“I am concerned about the number of animals that are used for food. I am also concerned about the amount of waste that we humans produce.

“So I am doing my small part by consuming less; reusing and recycling where possible, and eating plant-based food as much as I can. The products come in biodegradable packaging too.”

https://www.business-live.co.uk/enterprise/startups/mum-who-cooked-up-vegan-19318339

Vegans at higher risk of broken bones, study suggests

From kentonline.co.uk

A new study has considered the relationship between diets and bone fractures

(David Jones/PA)

Vegans are more likely to suffer a fracture than those who include meat and fish in their diet, according to new research.

The study was based on data from nearly 55,000 people – of which nearly 2,000 were vegans – and found those not eating meat or fish were 43% more likely to suffer any type of broken bone.

Data from the participants in the EPIC-Oxford study – who were followed for 18 years on average – showed 3,941 fractures occurred in total, and the biggest difference was found in hip fractures, where the risk in vegans was 2.3 times higher than in people who ate meat.

The study has been published in BMC Medicine and lead author Dr Tammy Tong, a nutritional epidemiologist at the Nuffield Department of Population Health, said: “We found that vegans had a higher risk of total fractures which resulted in close to 20 more cases per 1,000 people over a 10-year period compared to people who ate meat.”

In addition to a higher risk of hip fractures in vegans, vegetarians and pescatarians than meat eaters, vegans also had a higher risk of leg fractures and breaks at other main sites, including the arm, wrist, ribs and clavicle.

However, data on whether the fractures were cased by poor bone health or accidents was not available.

Dr Tong added: “Well-balanced and predominantly plant-based diets can result in improved nutrient levels and have been linked to lower risks of diseases including heart disease and diabetes. 

“Individuals should take into account the benefits and risks of their diet, and ensure that they have adequate levels of calcium and protein and also maintain a healthy BMI, that is, neither under nor overweight.”

According to the Vegan Society, there were 600,000 vegans in the UK in 2019, equivalent to 1.2% of the population.

https://www.kentonline.co.uk/news/national/vegans-at-higher-risk-of-broken-bones-study-suggests-17357/

World Vegan Day: Clearing the air on veganism

From nationalheraldindia.com

The growing towards conscious eating habits, backed by health benefits is set to drive Veganism as a way of life in the days to come. But being a vegan, one often faces questions about their diet

It's important to remember Veganism is not a diet or fad but a social justice movement for animals. To start with, vegans are those who do not use animal products or even by-products such as eggs, dairy products, honey, leather, fur, silk, cosmetics. Individuals who prefer to be a vegan choose food which does not exploit animals.

On World Vegan Day, IANSlife spoke to Amjor Chandran, animal rights activist and co-organiser of Vegan India Movement, Animal Liberation March India (ALMI) and the Animal Rights March India, clears the air on veganism.

Benefits of veganism

By choosing to go vegan you not only contribute in the effort to stop the exploitation of animals but also to reduce your carbon footprint and prevent diseases. By following a whole food and plant-based diet, you can prevent or even reverse 15 of the major killer diseases of our time that includes heart disease and diabetes. This is explained with facts by Dr Michael Gregor in his famous video on YouTube "Uprooting the leading causes of death", says the expert.

"Being vegan is the single best way to reduce your environmental impact on the earth. Animal agriculture is responsible for deforestation, water shortage, Global warming, and climate change. Globally, 50 percent of food grains which are produced in this world are used to feed the animals that we breed and overpopulate. A global shift towards veganism significantly helps us in preventing food shortage," he asserts.

Adding: "Animal agriculture is responsible for global warming, deforestation, climate change and water scarcity. This is the reason why environmentalists like James Cameron and Greta Thunberg have turned vegan. There are growing activist groups across the country like Dval (Delhi Vegans for Animal Liberation ) which is based in Delhi and Kerala vegan Movement, which aim at creating vegan awareness by several campaigns like Marches, cube of truth, lectures, street outreaches."

https://www.nationalheraldindia.com/health/world-vegan-day-clearing-the-air-on-veganism

Recipe: Meera Sodha's vegan recipe for spiced chocolate coins

From theguardian.com

A low-effort treat that will make a high-impact gift to send to friends

Joseph P Kennedy (the father of ex-president John F Kennedy) famously said: “When the going gets tough, the tough get going.” But here we are, closing in on the end of 2020, it’s been tough for most of us – and there’s nowhere to go. So, rather than writing a recipe requiring you to step up to the plate (pun intended), here is a high-impact but very low-effort recipe. Something you can make almost effortlessly as a “well done, you” for getting through, a treat to give to friends, or a gift to send loved ones in the run-up to Christmas.

Spiced chocolate coins

These are the perfect thing to make the evening before you need them. If you can’t get hold of the toppings suggested, decorate with whatever odds and ends you have to hand. To gift, wrap in paper or place in a cardboard box, or store in an airtight box, but not in the fridge. So long as they’re airtight, they should keep for at least a week and up to a fortnight.

Prep 5 min
Cook 15 min
Makes About 20 coins

200g 70% cocoa dark chocolate (and suitable for vegans)
½ tsp ground cinnamon
½ tsp ground ginger
1 pinch ground cloves
1 tbsp light muscovado sugar
1 tbsp chopped hazelnuts or pistachios, to top
1 tbsp honeycomb pieces, to top
1 tbsp dried rose petals, to top
1 tbsp dried cranberries, to top

Line an oven tray with non-stick baking paper. Break the chocolate into small pieces, put it in a bowl with the spices and sugar, and melt using your preferred method – either in short bursts in a microwave, or in a heatproof bowl set over, but not touching, a pan of very hot water. Either way, you want the chocolate to be barely melted, so keep a very careful eye on it and take it off the heat while there are still a few solid pieces remaining, then stir until they, too, melt in the residual heat.

Using a tablespoon, spoon the melted chocolate into round coins on to a baking tray lined with greaseproof paper – you can make them as small or big as you like, but I prefer them to be quite dainty and no more than a couple of bites.

While the chocolate is still liquid, sprinkle on the toppings, adding just a small pinch to each coin, then leave to set at room temperature, not in the fridge. This may take a little while, but will ensure that the chocolate doesn’t bloom (ie, develop a white coat).

Once the coins are completely set, gently lift them off the paper and put in gift boxes, sealed containers or jars.

https://www.theguardian.com/food/2020/nov/21/meera-sodha-vegan-recipe-for-spiced-chocolate-coins

Morrisons launches new Christmas sandwich range and vegan-friendly gingerbread doughnuts

From dailyrecord.co.uk

The new plant-based doughnut recipe means vegans and those on dairy-free diets can enjoy the seasonal treat

Morrisons has stepped up a seasonal gear and launched a pack of limited-edition Gingerbread Doughnuts for just 50p.

Inspired by the supermarket’s famous gingerbread men and its renowned filled doughnuts, the recipe has been specially created so they are suitable for vegans and those on dairy-free diets this festive season.

The doughnuts have a fluffy moist outer and are finished with a dusting of sugar. They are filled with a rich and comforting ginger cream custard - made from an intense blend of spices, cinnamon, nutmeg and star anise.

Every doughnut is made from scratch each day by its craft-skilled bakers in Morrisons stores where they are filled and sugared by hand.

    Morrisons new festive food range is available in stores now

                               (Image: Morrisons)

Andy Clarke, Bakery Buyer at Morrisons said: “We’d seen gingerbread lattes going down a storm - and had an idea to mash up our famous gingerbread men with our filled doughnuts. Customers tell us our filled doughnuts are the best ‘accidentally vegan’ doughnuts they’ve found - so we’ve made sure that this recipe was no exception.”

A five-pack of Morrisons Gingerbread Doughnuts costs 50p and they're available in stores now.

Morrisons have a whole host of vegan-friendly products launching in the run up to Christmas this year, including The Best Tempura No-Prawns and No-Duck Spring Rolls, The Best Beefless Wellington, and The Best Vegan Trifle.

The popular supermarket has also launched eight delicious Christmas sandwiches, wraps and rolls as part of its festive range.

Highlights include the brand-new Turkey Deli Brioche Roll, which includes pulled turkey, sage and onion stuffing, Emmental cheese, New York deli style mustard, mayonnaise, cranberry sauce and spinach all encased in a soft brioche roll.

There’s also a Vegan Festive Feast sandwich, filled with meat-free turkey style pieces, smoky carrot strips, braised red cabbage, chutney, crispy onions and spinach on malted bread.

Also returning to shelves this year are customer-favourites the classic Turkey Christmas Lunch Sandwich and Pigs Under Blankets Sandwich.

The Morrisons Festive Sandwiches are all priced individually between £2.40 and £2.75, but are available as part of the £3 meal deal, which now includes festive favourites such as mince pies, a Christmas pudding cookie and a Christmas clementine juice.

The full festive sandwich range includes:

• The Best Butter Basted Turkey Dinner Sandwich

• Morrisons Turkey Christmas Lunch Sandwich

• Morrisons Christmas Turkey Dinner Wrap

• Morrisons Pigs under Blankets Sandwich

• Morrisons Brie & Cranberry Sandwich

• Morrisons The Best Turkey Lunch Sandwich

• Morrisons Pigs in Blankets Sub Roll

• Morrisons Turkey Deli Brioche Roll

• Morrisons Festive Feast Sandwich (vegan)

• Richard Jones, Sandwich Buyer at Morrisons said: “We’ve stepped up our Christmas sarnie game this year to offer something new and exciting for customers. We’ve even added in new festive additions to the meal deal, we can’t wait for customers to try them."

• https://www.dailyrecord.co.uk/lifestyle/money/morrisons-launches-new-christmas-food-23038428

Popular UK Vegan Frozen Food Line to Debut In US in 2021

From vegnews.com

Vegan chef brothers Chad and Derek Sarno are bringing their popular vegan ready-made meal brand to American consumers next summer

In the summer of 2021, vegan food brand Wicked Foods—which is currently sold under the Wicked Kitchen brand at Tesco stores in the United Kingdom—will make its debut in the United States. In 2018, the then 20-item Wicked Kitchen line first launched at 600 Tesco supermarket locations and sold 2.5 million units in its first 20 weeks. Since then, the line expanded its offerings at Tesco to more than 80 vegan products across multiple categories, including prepared meals such as Spicy Mushroom and Veg Sourdough Pizza, Toasted Three Onion Dip, Mac Attack Salad Bowl; vegan meats such as Mexican Style M’Shroom Shreds, BBQ Fib Rack, and Wicked Chorizo Style Bangers; desserts such as Red Velvet Brownie, Sticky Toffee Pudding, and Lemon Cupcakes; and much more. After the success of the line, Tesco has made a five-year commitment to increase sales of its meat alternatives by 300 percent. 

Built upon the mission of providing exciting plant-based meal solutions, Wicked Foods was created by New England-born vegan chef brothers Chad and Derek Sarno—former Global Executive Chef for Whole Foods Market who currently work as Tesco’s Executive Chef and Director of Plant-Based Innovation. The brothers also co-founded vegan seafood brand Good Catch Foods—which sells vegan tuna pouches, frozen crab cakes, and fish burgers at retailers across North America—and have written several cookbooks. 

“Our mission is to help people cook and eat more plants knowing that we’ll be saving millions and millions of animals each day which improves our planet while supporting our farmers and our health,” Derek Sarno said. “We’ve created the tools, recipes and products to make it simple, flavourful, and fun for people to eat more plant-based foods in the UK, and we are excited to now bring these to the US, Canada, and other European countries.”

The US expansion will be led by Wicked Foods’ new CEO Pete Speranza, a consumer packaged goods (CPG) industry veteran and partner at Unovis, a global leader in the alternative protein sector. “In my nearly 25 years in CPG, I haven’t seen anything quite like what Chad and Derek have been able to create with Wicked Foods,” Speranza said. “Their commitment to producing the most crave-able, sought after, chef-crafted plant-based foods is driving huge demand in the UK, and we know Americans are ready for this genuine and unapologetic approach to plant-based eating. Beyond that, it’s not only vegans that are creating demand but also mainstream consumers who want in on alternative protein options that put flavour first.”

All of Wicked Foods products centre around plant-based, ready-made meal solutions and the brand will announce which specific products it intends to debut in the US closer to its launch in 2021. As part of the brand expansion, Wicked Foods will launch “Plant Your Flag,” an initiative that asks fans to share where they’d like to see the brand’s products to help guide availability in the US and globally.

https://vegnews.com/2020/11/popular-uk-vegan-frozen-food-line-to-debut-in-us-in-2021

9 Vegan and Sustainable Brands That Sell Face Masks

From vegoutmag.com

In 2020, face masks are the best way to show off your sense of style! Whether you’re going to the grocery store, picking up food from your favourite vegan restaurant, or are taking your pup for a walk, we’d recommend rocking a reusable vegan-friendly face mask from one of these 9 sustainable brands!

ecomask

This emerging brand has created a comfortable and sleek reusable filtering face mask with FIVE layers of protection! The multi-layer filter, tested in a state-of-the-art laboratory in Germany, is made with materials such as Econyl and 100% recycled PET. ecomask’s face coverings are sold in black, royal blue, and navy blue variations and range in sizing from XS-XL to provide optimal fit. Every order is shipped in a compostable mailer, and once you’re ready to replace your mask, you can send your used one back to their manufacturer to be recycled. In addition, a portion of the proceeds from each purchase are donated to Healthy Seas, a non-profit dedicated to ocean plastic clean-up and preservation of marine life ecosystems.

In Vegan Veritas

The Vegan Skull mask from this plant-based clothing brand is a great way to show your veganism with pride! The masks are produced in a sweatshop-free facility with two layers of cruelty-free fabric (polyester and cotton), so you can feel good about wearing this soft and sleek mask––inside and out! The pattern showcases the vegan “V” logo and the skull from their Kale Seitan Motorcycle Club design. To make things even better, fifteen percent of the sales from this item is donated to the plant-based organization Support + Feed.

Christy Dawn

Aside from making eco-friendly dresses, tops, and loungewear, this LA-based clothing company offers sustainably-made masks for adults and children in a plethora of patterns. Their non-medical grade masks are made from deadstock fabric (excess fabric that hasn’t been used) and can be washed for reuse.

For Days

This closed-loop clothing brand incorporates earth-friendly practices in the construction, manufacturing, and shipping of their products. From using materials like 100% cotton and sending out orders in reusable packaging, to enacting company-wide carbon offsets, For Days is a great brand to shop from! Their washable cotton face masks are available in a range of colors and can be purchased in packs of two, three, and five. In addition, these masks are composed of two layers so you can add a filter if you’d like.

Groceries Apparel

The hemp and cotton masks from Groceries Apparel are some of the trendiest (and comfiest) masks on the market! The design we’ve been obsessed with recently is the Indigo Tie-Dye Face Mask. It’s made from 100% GOTS-certified, GMO-free, organic cotton and hand-dipped with 100% non-toxic indigo! When you purchase a 3-pack of any mask design from Groceries Apparel, a 3-pack is donated to someone in need.

Rachel Craven

Rachel Craven’s face masks feature a strong linen material, metal nose bridge, soft Japanese elastic, and silicone cord adjusters to achieve the perfect fit. The mask is available in seven stunning colors, including new fall variations. For each mask purchased, one is donated to 1736 Family Crisis Center, a program that aids victims of domestic violence, human trafficking, homelessness, and more.

Selva Negra

For masks made in an array of sizes, check out Selva Negra! Their products are made in Los Angeles by workers who are paid fair wages. All patterns (excluding the Picante Gingham option) are vegan-friendly, composed of brushed cotton, 100% cotton, or organic cotton. For every 5 masks, one is donated to someone in need.

WAWWA

Don’t know where to put your mask when you’re not wearing it? The face masks from this sustainable apparel brand can be ordered with a water-resistant pouch so you can store your mask safely. It even has a clip that you can to attach to your keychain! WAWWA’s cotton masks are organic, washable, and made with elastane elastic loops for a snug fit!

Whimsy + Row

For the show-stopping patterns that will turn the heads, rock one of the organic cotton face masks from Whimsy + Row! From solid white and black to plaid, tie-dye, and gingham styles, there’s a mask for every outfit and occasion––or lack thereof (#stayathome).

https://vegoutmag.com/losangeles/lifestyle-article.php?id=86

UK giant Unilever bets on vegan food with 'scary target'

From bbc.co.uk

One of the UK's biggest consumer goods firm is betting on more people eating vegan food and has set itself a "scary target" to increase sales.

Unilever wants to increase its annual sales of plant-based meat and dairy products five-fold within seven years, hitting €1bn (£900m) by 2027.

"It's a scary target, but it's important we set it," the firm said.

Consumers are increasingly turning to vegetarian foods for health and environmental reasons.

In the UK, there has been exponential growth in vegan food sales with sales of meat-free products in the UK up from £488m last year to £577m this year, according to analyst firm Kantar.

It doesn't necessarily mean people are becoming vegetarian, said Tesni Steele-Jones, consumer insight director at Kantar.

"Shoppers are looking for healthier alternatives and adopting a more flexitarian routine," she said.

"The most popular plant-based products are those that can be used when cooking from scratch or baking as people try their hand at new recipes while we are all spending more time at home."

'Scary' target

The EAT-Lancet Commission, a group of 37 scientists, reported this summer that eating more fruit and vegetables and fewer foods from animals gave health and environmental benefits.

Unilever said that the global plant-based meat market alone is estimated to be worth $35.4bn by 2027.

But the consumer goods giant will still have to pull out all the stops to reach its target.

"It will require really, really high growth rates," Hanneke Faber, president of Unilever's foods and refreshment business, said.

In 2019, Unilever's total sales were €52bn, with foodstuff sales of €19.3bn.

The company is betting on growing its plant-based meat brand The Vegetarian Butcher, which it acquired two years ago, and now sells in 30 countries.

It's through this brand that Unilever supplies Burger King's plant-based Whopper in 26 countries, with the fast-food chain having plans to sell its plant-based nuggets.

Unilever also wants to push its vegan dairy ranges, which include Vegan Ben & Jerry's ice cream, Magnum Vegan, Vegan Cornetto, and Hellmann's Vegan mayonnaise.

Price point

Plant-based mince from the Vegetarian Butcher is more expensive, pound-for-pound, than some premium beef mince products.

This could weigh on some price-conscious consumers minds, especially as the coronavirus crisis continues to affect the global economy.

However, Unilever is confident that by scaling up its plant-based food production it can bring prices down.

"Scale is going to make a difference over time," Ms Faber said, although it could be a few years before plant-based meat prices are comparable, she added.

Retailers are increasingly placing an emphasis on their vegetarian and vegan ranges.

In September, Tesco said it wanted to sell four times as much meat alternative protein by 2025 as part of a sustainability drive.

Green efforts

Along with its plant-based target, Unilever has also committed to halving food waste from factory to shelf by 2025, and to continue lowering calorie, salt and sugar levels in its products.

"It is widely recognised that the current global food system is inequitable and inefficient," said Ms Faber.

"One billion people around the world are hungry while two billion are obese or overweight. One third of all food produced is thrown away. 

"And animal agriculture is the second largest contributor to greenhouse gas emissions after fossil fuels and a leading cause of deforestation, water and air pollution and biodiversity loss."

In September Unilever pledged to drop fossil fuels from its cleaning products by 2030 to reduce carbon emissions.

https://www.bbc.co.uk/news/business-54986315

World Vegan Month – itsu’s supermarket range is 42% plant-based

From essexmagazine.co.uk

With World Vegan Month underway, itsu is celebrating how far the movement has come and demonstrating how accessible and delicious plant-based food can be. Coinciding with the UK entering its second lockdown and office workers once again being back in their own kitchen for lunch, itsu shares its best, healthy vegan lunch options from its supermarket range.

The brand has always pioneered plant-based options, with 42% of its supermarket range currently suitable for vegans, with exciting plans to extend this further. The Japanese have been making vegan food taste incredible for a thousand years. From what itsu have learnt, the key to success is intense and often fermented ingredients like miso, soy & dashi stock. That’s why you will find these in many of the products below.

itsu new teriyaki chick’n vegan gyoza

This brand-new addition to itsu’s popular gyoza range is 100% plant-based, high in protein and with a meat-like texture. Bursting with flavour, these delicious gyoza are not only a nutritious substitute for those looking to reduce their meat intake, but also are an exciting addition to a family meal.

Perfect as a quick lunch snack, included in a stir fry or sitting as the hero ingredient in one of itsu’s brilliant’broths. Without even leaving the house, you have an Asian-inspired, taste sensation at your fingertips. 

Available at: Waitrose, Ocado and Tesco

itsu rice’noodles

The perfect quick and easy go-to lunch for anybody working from home!  itsu’s satay, chilli miso and chilli chicken rice’noodles are all vegan, gluten-free and have lower levels of calories and salt than other popular brands on shelves. Simply by adding boiling water you have meal in minutes – why not get creative and top your noodles with leftovers, fresh veg or tofu?

Available at: Waitrose, Tesco, Morrisons, Sainsbury’s, Ocado, Amazon, Whole Foods and Booths

RRP: £1.75

itsu miso mushroom brilliant’broth

With the days getting darker and colder, this award-winning broth is the perfect winter warmer. Add brilliant‘broth to everyday ingredients and create 100’s of Asian-inspired bowl meals in minutes.

https://www.essexmagazine.co.uk/2020/11/world-vegan-month-itsus-supermarket-range-is-42-plant-based/

Lush launches vegan haircare range for Afro hair

From veganfoodandliving.com

High-street favourite Lush has revealed its new hair care range - made especially for Afro hair

Lush has done it again. The high-street favourite has now launched a new Afro hair care range made with natural vegan ingredients.

Formulated by in-house Black haircare specialist Sarah Sango, the new range has been created especially for curly, coily and textured Black hair. The range will consist of six new products: two conditioners, a co-wash and three styling products.

The hero product in the line is said to be Renee’s Shea Souffle hair and scalp oil. Containing Ghanaian shea butter and essential oils, this concoction is based on a homemade hair treatment recipe and is essentially an elixir for healthy curls and coils.

Left out of the beauty industry

The new products have been given uplifting names such as ‘power’ and ‘glory’, which is particularly important at a time where those with Black and Afro hair have been made to feel left out of the beauty industry.

Moreover, 78% of products marketed towards Black women were found to contain chemicals linked to cancer, fibroids, and respiratory problems. This is simply not acceptable and indicates that there is a lot of work to be done within the beauty industry. However, Lush’s new afro hair range will help to change the narrative, providing a natural, vegan solution.

‘Just getting started’

Commenting on the new range, Sango said: “When I look at these six products sitting together, I think joyous thoughts, knowing from cleansing to defining my style there’s finally a Black hair care range available for the community in every Lush store.

“Our ‘fro’s are worn in different shapes and sizes. Hair grows up, out, and down. On Monday, I might install my lace front, on Friday, Box braids down to the ground.

“The styles are endless so you can imagine how many more products can be created. Black hair is a journey—and mine with LUSH is just getting started.”

‘A love letter to Black hair’

Lush teamed up with Black filmmaker Kevin Morosky to create a short film to accompany the launch, entitled ‘Nestled’. The film explains the importance of hair treatments in Black culture, and how it encompasses the feeling of being protected nestled. Morosky describes the film as a ‘love letter from [himself] and Sarah to Black hair’.

Black hair care products are definitely lacking in the beauty industry, but thanks to Lush’s new range, they will now be available everywhere.

The range is available to shop online now, with products starting at £10.00. 

https://www.veganfoodandliving.com/news/lush-launches-vegan-haircare-range-for-afro-hair/

Why has vegan protein become so popular and is it here to stay?

From newfoodmagazine.com

The Protein Works has long been offering vegan proteins. Laura Keir, CMO, looks at the drivers behind its recent surge in popularity

Since the arrival of the word ‘Covid’ in our everyday vocabulary, our daily routines have seen a seismic shift. 

One of the only consistencies between 2019 and 2020 is the rise of veganism, with plant-based diets seeing a continued rise in popularity.

A survey carried out by finder.com found that over two percent of the UK population are currently vegan – a statistic that is expected to double over the coming months.

While 87 percent stated that they have ‘no specific diet plan’, the survey predicts that this number will see a 11 percent decline over the same time period.  

In short, people are more focused than ever on what they’re eating.

The ‘you are what you eat’ trend

There are several potential drivers behind this movement, many of which are specifically aligned with the pandemic and our reliance on social media for information.

When the UK went into lockdown in March, screen time rose by more than a third; many people stuck were inside with only their phones for company.

Image and health are also becoming more important to the public. The Mental Health Foundation discovered that one in five UK adults “felt shame” because of their body image last year. Moreover, half of the UK population believes they have put weight on since lockdown was announced.¹

The result is an increase in the number of people looking at ways to stay healthy via social media. Two of the most popular searched phrases during lockdown were ‘home workouts’ and ‘recipes’ on Google. While some people retreating to their sofas during the first wave, others went to their workout mats as gyms across the country shut their doors. It was a rather divided reaction from the nation.

The rise of veganism

With its perceived health benefits, veganism, which was already seeing a rise due to sustainability concerns, has become ever-more popular.  

Seeing the rise in demand for such products, and with the pressure mounting on industries to become more eco-friendly, many brands have started to offer plant-based alternatives.

The Protein Works has picked up on this trend and tried to cater for the needs of an increasing vegan market. We started with shakes, offering alternatives alongside our traditional whey-based products. Reviews were positive, with customers saying they enjoyed the taste and found them to be just as effective as whey shakes. When the demand started to surge, we were poised to meet it.

The range now focuses on two core areas, shakes and food. This includes nutritionally ‘complete’ food in powder form, which can be transformed into one (or more) plant-based meals a day. And there’s also snacks – both cold pressed and baked.

Cold pressed plant-based snacks like our Superfood Bites are targeted at the wholefoods market and are flavoursome, nutrient-dense snacks. These have been designed to give consumers a natural boost of energy, protein and fibre with no hidden nasties. There are made in the UK, using nuts, fruits and seeds, and are sweetened with pure date paste and supercharged with premium superfood ingredients. Each ‘bite’ (one snack) contains as little as 0.6g of saturated fat and 3.9g of carbs.

On the baked side of the range we offer the Ridiculous Vegan Protein Bar, which is fully plant-based and purposefully palm oil free. It’s also low in sugar, high in protein and high in fibre.

                                    The Protein Works’s Superfood Bites contain 0.6g of saturated fat per bite.                                                                                                  Credit: The Protein Works

Flying the plant-based flag

We’re excited to see a mainstream market lean into plant-based nutrition and foods in the way they are. The stigma of ‘veganism’ is definitely a thing of the past; we see it as our mission to ensure that going plant-based (be that fully or flexible) doesn’t mean you have to compromise on taste.

We think it’s important to work with some of the best flavour creators in the world, because if vegan proteins, vegan snacks and vegan protein bars can taste incredible, then we’re more likely as consumers to keep on choosing them. The more we choose them, the more we impact the journey from ‘field to fork’ – lessening negative effects on the environment and increasing the health of our population at the same time.

According to Mike Berners-Lee (the English researcher and writer on carbon footprinting), humans need around 2,350 kcal per day to power our bodies. However, research shows that we actually eat about 180 kcal more than that. What’s more, we manufacture 5,940 kcals per person globally, per day. That’s almost 2.5 times what we need!

So why does anyone go hungry? The answer lies in the journey from ‘field to fork’; 1,320 kcal are lost or wasted. While 810 kals go to biofuels and 1,740 are fed to animals. It’s just one of the reasons switching to a plant-based diet can help reduce the waste in energy and food that we’re seeing in global manufacturing. For us, creating great, plant-based products, that taste incredible is a people and planet win-win that’ll we’ll continue to innovate for.

The rise of veganism was here pre-Covid and, in our opinion, is here to stay. It’s good for us individually and, just as importantly, good for our planet.

https://www.newfoodmagazine.com/article/126134/vegan-protein/