Thursday, September 30, 2021

Vegan brand Sheese makes moves into hot cheese segment

From thegrocer.co.uk

Scottish vegan cheese brand Sheese is to unveil a dairy-free hot cheese bake.

Debuting in Sainsbury’s on 10 October, the Melting Sheesy Bake Spring Onion & Garlic variant is described by the brand as the ‘ultimate plant-based comfort food’ which has a ‘punchy smoky aroma’.

Available in a 150g format (rsp: £3.75) and sold in an oven-proof dish, the coconut oil-based product can be popped in the oven and served with crusty bread, used as a sharing dip with crudites and crackers, or as a base for pasta sauce, the brand said.

1086_Sheese Melting Bake_Render_AW

Source: Sheese 

The brand, which was acquired by Cathedral City owner Saputo in May, will launch the product on 10 October


Sheese marketing director Nigel White said the growth of the alternative dairy market and plant-based cheese alternatives had provided huge opportunities for retailers and brands.

“Consumers who are making the switch to plant-based – whether vegan or flexitarian – tell us they want greater choice, not only in terms of taste and texture but also for different eating occasions,” White said. “Currently, there is little premium element to UK dairy-free cheese-eating occasions.”

The NPD comes after Canadian dairy giant and Cathedral City owner Saputo acquired Sheese-maker Bute Island Foods in May. 

The company, which is based on the Isle of Bute off the west coast of Scotland and employs 180 people, first launched Sheese in 1988 as a soya-based product but it is now made using coconut oil.

The brand saw sales rise by 16.6% to £1.2m last year with volumes climbing 12%, according to data for The Grocer’s Top Products survey [Nielsen 52 w/e 5 September].

Bute Island Foods also manufactures own-label vegan cheese alternatives.

The launch follows moves into the hot cheese segment by a number of brands over the past 18 months. Lactalis launched a Seriously Cheese Nuggets SKU last June, which followed the launch of Seriously Melting Pots in 2018. The French dairy giant also unveiled a Président Brie Bakes line last July.

Elsewhere, Saputo Dairy UK teamed up with Iceland earlier this month to launch a cheese-orientated frozen sides and snacks range under the Cathedral City brand  for Christmas, including products such as Mac and Cheese and Cheesey Flatbreads. Bel UK also took its Boursin brand into the hot segment with the launch of a pair of Hot Cheese Bites in September. 

https://www.thegrocer.co.uk/plant-based/vegan-brand-sheese-makes-moves-into-hot-cheese-segment/660272.article

First Study Of Its Kind Links Vegan Meat To Better Gut Health (Plus An Icky Side Effect)

From vegnews.com

Researchers found that replacing animal meat with vegan meats such as burgers, sausages, and meatballs can increase levels of health-promoting gut bacteria

Plant-based meats have a positive impact on gut health, according to a new study published in peer-reviewed scientific journal Foods. The randomized and controlled real-world study found that consumers who eat just five plant-based meals per week instead of meat-centric dishes experience an increase in the levels of a group of bacteria that produce butyrate, a fatty acid that promotes good digestive health and lessens inflammation to protect against disease. 

The study, titled “Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study,” followed 40 participants between the ages of 18 and 55 for four weeks with one intervention group replacing at least four meat-containing meals per week with meals cooked with plant-based meat products (the study used products from vegan brand Meatless Farm). Researchers compared the changes in the composition and functionality of gut microbiota to those in a size-matched control group that continued to eat meat, dairy, and eggs and no plant-based meat products. Stool samples were collected and the resulting data was analysed in a compositionally aware manner using a range of bioinformatic methods.

Vegan meat on gut health

The study’s findings that plant-based meats have a positive impact on gut health are likely due to the products’ nutritional profile, specifically the fibre content which helps produce gut-friendly butyrate. The study also found a decrease in the potentially harmful Tenericutes bacteria, which indicates that plant-based offerings lead to holistic changes within the gut microbial ecosystem. At the same time, because participants in the intervention group increased their weekly fibre intake by an average of 19 grams due to the addition of plant-based meats, more than half of them reported increased gas and bloating, making this the most commonly reported adverse symptom. 

“This study is ground-breaking as it’s the first to indicate a direct correlation between plant-based meat offerings and changes in gut bacteria consistent [with] better gut health outcomes,” lead researcher Miguel Toribio-Mateas of the School of Applied Sciences at London South Bank University said in a statement. “The key factor driving these changes is the nutritional value of Meatless Farm’s offerings, most importantly the high fibre content and phytonutrients found within and their role on the production of butyrate.”

VegNews.TheMeatlessFarm3

Nutritional profiles of vegan meat

The goal of the study was to find out if plant-based meats such as burgers, sausages, and meatballs that are manufactured with plant-based ingredients and rich in vegetable protein, fibre, and phenolic compounds can elicit positive changes in the gut bacteria of consumers when used to substitute their animal-based product equivalents. While plant-based meat products by brands such as Beyond Meat, Impossible Foods, and Meatless Farm are classified by some consumers as “highly processed,” the process used to manufacture these plant-based products can still maintain their ingredients’ high nutrient profiles. 

Some processed convenience foods include reduced amounts of ingredients of nutritional value along with high levels of unhealthy fats and refined carbohydrates, and these fibre-poor foods are known to alter the supply of nutrients to the colon and therefore promote negative changes in both the composition and metabolic activity of the gut bacteria. However, the study’s researchers argue that the potential for a plant-based meat product to promote these negative changes in the gut lies in the nutrient profiles of its individual ingredients. Because there was a lack of literature from trials on the quality of plant-based meats compared to conventional animal-based products on the microbiome of consumers, this study aimed to fill a knowledge gap in the intersection of nutrition, microbiology, and consumer behaviour.

https://vegnews.com/2021/9/vegan-meat-gut-health


Tuesday, September 28, 2021

Shareable vegan chocolate selection tin launches for Christmas

From veganfoodandliving.com

Whitakers Chocolates is launching a vegan chocolate selection tin perfect for sharing at festive gatherings


If your previous festive get-togethers have been missing something, you might just find it now a Yorkshire-based chocolatier has developed a vegan chocolate selection tin.

Whitakers Chocolates spotted gap in the market for a vegan Christmas selection tin and have spent the last year perfecting their recipes, flavour combinations, and the design of the tin.

The ‘Vegan Tin-Tations’ chocolate tin, contains an assortment of vegan chocolates and toffees in a variety of flavours, including Salted Caramel Squares, and Cappuccino & Honeycomb Bites.

The 525g tin is packed with individually wrapped treats – perfect for sharing with family and friends (unless you prefer to keep them all to yourself).


For those worried about the wrappers, Whitakers have kept environmentally conscious consumers in mind. Both the tin and its contents are all either fully reusable, recyclable, or home-compostable in line with Whitakers Chocolates’ ongoing sustainability goals. 

Vegan Tin-Tations are expected to be available from mid-October, but pre-orders are already being taken via the Whitakers website.

What’s in the tin?

The colourful tin is loaded with around 80 tasty chocolates in all these festive flavours:

  • Dark chocolate Strawberry Creams
  • Dark chocolate Salted Caramel Creams
  • Dark chocolate Coffee Creams
  • Dark chocolate Black Cherry Creams
  • Dark chocolate Orange Creams
  • Milk chocolate Cappuccino & Honeycomb Bites
  • Dark chocolate Orange & Honeycomb Bites
  • Milk chocolate Toffee
  • Dark chocolate Lime & Sea Salt Crisps
  • Dark chocolate Lemon & Cardamom Crisps
  • Milk chocolate Rhubarb & Ginger Crisps
  • Milk chocolate Raspberry & Lavender Crisps
  • Dark chocolate Espresso Squares
  • Dark chocolate Raspberry Squares
  • Milk chocolate Salted Caramel Squares

Whitakers’ Vegan Tin-Tations chocolate selection is available for pre-order now at £24.99 for a 525g tin.

https://www.veganfoodandliving.com/news/shareable-vegan-chocolate-selection-tin-launches-christmas/

Earthling Ed Debuts A Must-Read Book About Veganism (January Release)

From vegworldmag.com

Heads up vegan book clubs! There’s about to be a new cool kid on the block- ready to spark fascinating discussions and provoke insightful thought. English Animal Rights and Environmental activist Ed Winters AKA Earthling Ed is gearing up to release his debut book titled “This Is Vegan Propaganda & Other Lies the Meat Industry Tells You.”

Earthling Ed is well-known for his poised, logical arguments with non-vegans, sceptics, and anti-vegans, which the public can view on his YouTube channel. As a result of these plethora of interactions, and conversations with leading experts, Ed was determined to relay this crucial knowledge to the community.


“I wanted to write a book that would empower vegans and that would ultimately make you feel more confident talking about veganism with the non-vegans in your life. After finishing this book, you’ll know in detail the irrefutable arguments for #veganism and also have an in-depth understanding of the cultural, social, and psychological drivers that influence our behaviours,” he states in his heartfelt social media post.

In his statement to Plant Based News, Winters says, “My aim is for the book to give readers the knowledge to understand veganism better, the arguments used against it – and how to respond to them. I wrote This Is Vegan Propaganda to create a book about veganism that is important for everyone to read.”

The book- published by Penguin Random House, will delve into the ethical arguments that warrant a vegan lifestyle, the environmental crises that necessitate a shift to a vegan world, health, and how our relationship with other earthlings can make or break our species’ existence on our humble planet. 


This is Vegan Propaganda has already received accolades from experts, and celebrities alike- from Harvard University lecturer Dr. Sparsha Saha to vegan musician Moby. Harry Potter star Evanna Lynch enthuses that this book should be the first place to go if one is “looking to learn about veganism from a source that is grounded, truthful and thoroughly knowledgeable.” Best-selling author Matt Haig joins the fan club and touts that this book is “Everything you wanted to know about veganism but were afraid to ask.”

These pages of wisdom will hit the shelves on January 6, 2022, and are currently available for pre-order.

https://vegworldmag.com/earthling-ed-debuts-a-must-read-book-about-veganism/

Monday, September 27, 2021

Recipe: Vegan Caramel Apple Pecan Pie Cookies

From vegnews.com

These rustic, fall-inspired cookies have all the flavours of our favourite apple pie, but in cookie form


The ingredients of these cookies from the Fantastic Vegan Cookies cookbook—such as applesauce, pecans, apples, and caramel, along with warm fall spices like cinnamon, cardamom and nutmeg, make for a cosy and irresistible dessert.

What you need:

For the cookies:
1 tablespoon ground flax seeds
3 tablespoons applesauce
1½ cups flour
1 teaspoon cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegan butter, softened
½ cup sugar
½ cup brown sugar
½ cup chopped pecans
1 cup chopped apples

For the caramel sauce: 
¼ cup brown sugar
3 tablespoons coconut cream
¼ teaspoon salt



                                                              Photo credit: Tiina Strandberg

What you do:

  1. For the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, mix ground flax seeds with applesauce and let set for at least 5 minutes.
  3. In a large bowl, whisk flour, cinnamon, cardamom, nutmeg, baking powder, baking soda, and salt.
  4. Into a stand mixer, add vegan butter, sugar, and brown sugar, and cream together. Stir in flax mixture. 
  5. Add dry ingredients into butter and flax mixture. Fold in pecans and apples and combine until dough is firm. Scoop out 2 tablespoons of dough and form into a cookie shape. Place on prepared baking sheet and repeat with remaining dough. Bake for 15 minutes. Remove from oven and place on a cooling rack. 
  6. For the caramel sauce, into a saucepan over medium-low heat, add brown sugar and cream. Bring to a boil and let simmer for about 5 minutes until caramel thickens. Add salt and stir. 
  7. Drizzle sauce over each cookie and let cool for 1 minute.


Sunday, September 26, 2021

This vegan life: ‘It has become so much easier in recent years’

From irishtimes.com

Holly White and Serena O’Reilly on the benefits and challenges of the vegan lifestyle


Holly White is as good an ad for a vegan lifestyle as it is possible to imagine. She positively glows with good health and enthusiasm and, using only plant-based foods, makes amazing dishes which would make you forget your love for meat in a heartbeat.

She interrupts her preparation for a video shoot to talk to Pricewatch about the virtues of veganism.

“It has become so much easier in recent years. In the past, I would have had to visit a couple of supermarkets and health food shops but now a good supermarket will have everything you need.”

She also says people in her wider circle have become more used to the notion. “They are more interested in it than anything,” she says. “The are more interested in what I eat than I am sometimes. I don’t bring it up or make a deal of it, but I will sometimes find myself introduced as: ‘This is Holly, she’s a vegan.’

Holly White:  ‘I love the way I feel eating this way.’ Photograph: Aidan Crawley

Holly White: ‘I love the way I feel eating this way.’ Photograph: Aidan Crawley


She started out on the journey for health reasons. Dairy products didn’t really agree with her and meat made her feel bloated to the extent that every meat-based meal felt like she had just eaten a full-blown Christmas dinner.

Not wishing it could be Christmas every day, Holly went in search of alternatives. She realised that she liked how she felt after meals that did not contain dairy or meat. “I love the way I feel eating this way, I prefer the way I feel when my diet is focused on plants and lighter ingredients.”

Cruelty

Animal welfare as well as environmental concerns cemented her move away from meat. “The scale of cruelty involved is not a conversation most people want to hear,” she says simply.

Ethics and health aside, she says it can also be a much cheaper way of living. “Lentils are an incredible swap for beef and four times cheaper. A lot of the vegan stuff also has a long shelf life so there is less food waste.”

There are downsides and she hates the attention asking for vegan food in a restaurant – particularly outside of Ireland where language barriers may exist – brings. “I know I am a bit in the public eye so this may sound strange, but I don’t like drawing attention to myself and that can happen sometimes if I am asking about a menu.”

As for things she misses – we are thinking cheese and ice cream for starters – she says she doesn’t fuss over it. “If I am missing something I think hard about how I can recreate the tastes but in a vegan way.”

Serena O’Reilly is a nutrition and lifestyle coach and a committed vegan of almost five years. She says many of the people she coaches have been to other nutritionists who push the need for meat and milk. “My starting point is that you can get the nutrients you need from a plant-based diet,” she says, although she does stress the importance of B12 supplements.

More doable

“My aim is to help people in the most sustainable way. My thing is not all or nothing, people should do it at their own pace, identify the foods they already eat and see what they can make plant-based. It is about making it more doable and enjoyable by swapping out things here and there.”

She actually reckons the eating part of veganism “is the easiest part”. And what it the hardest part? “It is the dealing with other people that is the challenge, getting that acceptance and support from other people.”

Like White, she doesn’t like the attention her dietary requirements can bring when eating in public. “It is tough. I often check ahead either on the website on by phoning the restaurant, but it is getting easier and it is becoming more accepted.”

She also says it is cheaper, although that depends on the approach you take. “The cheapest foods are whole plant foods. A tin of chickpeas is 29 cent, a 1kg bag of rice can be bought for a euro.”

https://www.irishtimes.com/news/consumer/this-vegan-life-it-has-become-so-much-easier-in-recent-years-1.4680984

Only Plant Based! Launches Vegan Mayo, Sour Cream, and Dressings at Retailers Nationwide (USA)

From vegoutmag.com

The all-vegan brand has your fall tailgate needs covered with their creamy and delicious condiments!

This month, Only Plant Based! launches vegan mayo, sour cream, and dressings at retailers nationwide. The plant-based brand uses ingredients including rapeseed oil, spirit vinegar, vegetables, and spices to craft their condiments, which come in varieties such as garlic mayo, chipotle mayo, ranch, and sour cream.



Only Plant Based!’s Expansion to US Store Shelves


Michigan-based company Vegano Foods LLC is the parent company of Only Plant Based!, which was co-developed in the US and Northern Ireland, where mayonnaise is a staple condiment. Following successful launches in the United Kingdom, European Union, and the Pacific, the brand is excited to debut in the United States this year.

“These products are shelf stable and, as we saw at the recent Dot Foods trade show, quick-service restaurants love them,” says Vegano Foods consulting chef George Vutetakis. “They are delicious on their own, won’t break down in a sauce and are a go-to solution for chefs and home cooks alike.”

In addition to its expansion to US store shelves, Only Plant Based! was recently named a member of the Plant Based Foods Association (PBFA), which represents the nation’s leading plant-based food companies.

Only Plant Based! Mayos, Dressings, and Sour Cream

Only Plant Based! mayos, dressings, and sour cream are available at more than 380 grocers and restaurants in Chicago, Detroit, Los Angeles, New York and other cities across the US. They can also be ordered online through Kroger, Walmart, Vegan Essentials, GTFO It’s Vegan, Fake Meats, Amazon, and other online retailers.

“We are here on a large scale servicing retail, foodservice, and manufacturing,” Vutetakis adds. “This is real, plant-based mayo, crafted by those with a passion for mayonnaise.”

For more information on Only Plant Based! products, visit itsonlyplantbased.com.

https://vegoutmag.com/news/only-plant-based-launches-vegan-mayo-sour-cream-and-dressings-at-retailers-nationwide/#

Meera Sodha’s vegan recipe for black rice congee

From theguardian.com

A rice porridge comfort dish, popular across all of south-east Asia, served with mushrooms for bite and pickles for sharpness


Most roads to comfort, for me at least, end up in a bowl of rice – and I’m not the only one. Congee is a centuries-old comfort dish that’s made across south-east Asia. From India’s kanji to Japan’s kayu and Korea’s juk, there are a thousand variations, and it’s easy to see why: it demands so little of the cook, but gives so much back in providing just the sort of warm, nourishing bowl of goodness that is needed in the face of illness, cold weather or just a bad day at the office. In today’s recipe, I’ve used black rice, because I enjoy its nutty bite, along with mushrooms and a quick radish pickle just to pique your interest.

Meera Sodha's black rice congee. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Jess Tofts.

Black rice congee

Prep 10 min
Cook 2 hr
Serves 4 as a main

For the congee
2 tbsp rapeseed oil
3 garlic cloves
, peeled and crushed
250g chestnut mushrooms, roughly chopped
250g black venus rice
¼ tsp fine sea salt
1½ tsp light soy sauce
1 litre vegetable stock
 (suitable for vegans)

For the pickle
80ml white-wine vinegar
2 tbsp caster sugar
10 radishes
 (100g), finely sliced into rounds

Put a large saucepan over a medium-high heat and warm the oil. Add the garlic and sweat for a couple of minutes, until just browning. Add the mushrooms and cook, stirring regularly, for 10 minutes, until dark brown and starting to crisp.

Add the rice and salt, toss and toast in the mushroomy oil for two minutes, then pour in the stock and one litre of water, and bring to a boil. Turn down the heat to its lowest possible setting and leave to simmer for an hour and a half to an hour and three-quarters, until the rice is falling apart and has no bite left at all. Take off the heat and stir through the soy sauce.

While the congee is cooking, make the pickle. In a small saucepan over a low heat, combine the vinegar, sugar and two and a half tablespoons of water, and bring to a simmer so the sugar dissolves. Put the radishes in a small heatproof bowl, pour over the hot pickling liquor and put to one side until you are ready to eat. The pickling liquor should turn an exciting pink and the vegetables will soften slightly.

Serve comforting bowlfuls of the congee with a few pickled radishes scattered on top.

https://www.theguardian.com/food/2021/sep/25/black-rice-congee-quick-pickled-radish-recipe-meera-sodha-vegan

The new McDonald's McPlant burger: A vegan victory or just more greenwashing?

From euronews.com

Reviews have been mixed for McDonald’s highly anticipated plant-based burger, the McPlant.

Vegans have been pressuring the fast-food chain to join the meat-free movement for years, as the brand has historically been fairly lacking in vegan options. “When will McDonald’s take climate change seriously and launch some vegan burgers?” asks a user on Twitter.

The certified vegan burger, due to hit selected stores from the end of this month, will feature a Beyond Meat patty and contain its own special vegan sauce and cheese. The global chain has spent three years developing the McPlant and has even been accredited as vegan by the Vegetarian Society.

                                                            Copyright McDonald's

The new McPlant burger.

                                                                     
The burger is set to be the same price as the famous Big Mac at £3.49 and will be cooked separately from other meat and dairy products, ensuring no cross-contamination. Something which can't be said of all its competitors. 



The cross-contamination problem

Several other chains have already launched their own meat-free burgers but have met with issues regarding their authenticity as ‘vegan’.

Burger King launched their first meatless burger last year, the Plant-Based Whopper.

But there was a big issue with this specific burger. The fast-food chain cooks the soy-based patty on the same grill as its meat burger, causing cross-contamination so it cannot be labelled or accredited as vegan or vegetarian.

They’ve now released a new certified vegan option, the Vegan Royale, which follows strict cooking procedures.

What do consumers think?

Consumer opinions have been varied regarding McDonald’s new burger. Social media users have commented on its taste, accused the company of greenwashing, and questioned if vegans and vegetarians are even interested in meat substitutes.

However, customers who have already tried the burger seem impressed.

“I tried the Mcplant today and I really liked it,” said a user on Twitter.

“Not a fan of the greenwashing but we live in a free market economy so every step towards less meat consumption is better. I hope it takes off and encourages more people to ditch the meat options from time to time,” wrote Aneesa Admed.

Others were completely against the new burger, “it’s fast food and coming from McDonald’s, hard pass.”

McDonald’s have been subject to scrutiny for years over their environmental impact. Historically, forest destruction, palm oil use, beef production and mass cattle ranches have fed into the brand’s massive carbon footprint.

How does McDonald’s beef production impact the environment?

The fast-food chain is one of the biggest buyers of beef in the world.

It has been reported by The Counter, that around 1.6 billion pounds of beef per year contributes to 29 per cent of the company’s carbon footprint.

But it’s not all bad. In 2018, the fast-food chain became the very first global restaurant company to set science-based targets to significantly reduce its greenhouse gas emissions.

The current target is to reduce their emissions related to their restaurants and offices by 36 per cent by 2030. That’s equivalent to taking 32 million cars off the road for an entire year, or planting 3.8 billion trees and leaving them to grow for 10 years.

McDonald’s is planning to meet these targets in a variety of ways. Crucially, by looking at their packaging, which they are aiming to source sustainably by 2025, and by assessing the sourcing of high carbon ingredients such as beef.

https://www.euronews.com/green/2021/09/26/the-new-mcdonald-s-mcplant-burger-a-vegan-victory-or-just-more-greenwashing

Leather seats must go? Volvo ditches material in electric vehicles

From eu.usatoday.com

When Sammie Herrick went vehicle shopping this summer, the Boston resident was initially hoping to buy a “vegan car.”

After visiting at least six dealerships, she was disappointed to discover there’s no such thing available on the mass market. Indeed, you can buy vehicles without leather, but animal products are likely being used to manufacture certain components on your vehicle, such as rubber tires and steel that use animal fats in production.

“There is currently no way around it," said Herrick, who wanted an SUV primarily for periodic trips to Maine to see her parents.

So the market researcher settled for the next-best thing: a vegan interior. “I’m going to do everything in my power to make it as ethical as I can,” she said.

Automakers are beginning to get the message that consumers like Herrick don’t want animal products in their cars. Swedish automotive brand Volvo announced Thursday that it is ditching leather in all of its electric vehicles. And since the company plans to convert its entire fleet to EVs by 2030, that means it’s going leather-free in less than a decade.

It comes two years after EV maker Tesla committed to giving two of its vehicles, the Model 3 and Model Y, vegan interiors as well.

For Volvo, the switch will begin with the automaker’s new C40 Recharge and continue with the redesigned XC90 and XC40 Recharge.

The company has developed a new synthetic replacement called Nordico, which is made from recycled material such as PET bottles, wine corks and material from sustainable forests in Sweden and Finland. It will debut in 2022.

“We’re taking a stand because we want to do what’s best for animal welfare” and the climate, said Stuart Templar, director of global sustainability for Volvo.

Animal rights activists have pressured automakers for years to convert to synthetic leather or other manufactured materials to layer interior parts, including seats, steering wheels, dashboards and floorboards. They say it’s an important step in their campaign to combat the exploitation of animals and fight climate change, since cattle farming, which produces leather, is a significant contributor to the global crisis.

"It takes from three to eight cowhides to line the interior of just one car," PETA President Ingrid Newkirk said in an emailed statement. "PETA has been working for years to put vegan vehicles on the map, pushing and persuading brands such as Ford, Tesla, Mercedes-Benz, Volkswagen, and Honda to embrace leather- and wool-free seats and steering wheels."

Newkirk, who drives a specially outfitted, vegan smart car not currently available for sale to customers, said automakers should be investing heavily in vegan materials.

"What’s the point of driving an electric car if it supports the leather industry, which is complicit in the burning of the Amazon rainforest, or the wool industry, which poisons our water supply and exacerbates the climate crisis?" Newkirk said.

Sammie Herrick, a market researcher from Boston, visited several car dealerships in pursuit of a vegan interior in an SUV before finding the Volkswagen Tiguan SUV.
Sammie Herrick, a market researcher from Boston, visited several car dealerships in pursuit of a vegan interior in an SUV before finding the Volkswagen Tiguan 
COURTESY OF SAMMIE HERRICK

Leather advocates defend the material

About 17% of the world’s leather goes into cars, according to the Leather & Hide Council of America, which represents the interests of meatpackers, hide processors, leather tanners and leather goods producers.

Leather advocates argue that real leather is more durable than alternatives and thus alternatives are more likely to end up in a landfill. And they say that synthetic components contribute to climate change because of the carbon emissions from their production. Finally, they argue that cowhides will simply go to waste if they’re not used in vehicle production.

Steve Sothmann, president of the Leather Hide and Council of America, said there’s a misperception among consumers that leather hurts the environment.

“There is not a farmer or rancher in this entire world who is raising a cow or cattle for leather purposes,” he said. “The hide is a by-product.”

In other words, he said, as long as humans are consuming beef for food, cowhides will either end up as leather or end up in a landfill.

“There really is no better use,” Sothmann said. “These hides are being created already, regardless of what your feelings are.”

He also pointed out that the production of synthetic materials, such as Volvo’s Nordico, contributes to climate change.

“You’re giving more cash over to the petrochemical industry,” he said.

But Volvo executives said they’ve determined that Nordico will produce 74% fewer carbon emissions than the leather currently used on their vehicles.


Not vegan yet

Volvo isn’t going completely vegan at this point. That objective is currently viewed in the auto industry as impractical since small amounts of animal products end up in the production of steel and rubber. But Volvo is examining its supply chain to eliminate as many animal products as possible, said Robin Page, Volvo's senior vice president for design.

“This is a journey,” Page said. “It is a transition, starting with leather.”

The Volvo XC40 Recharge.
The Volvo XC40 Recharge electric SUV will be among the first Volvo vehicles to go vegan on the interior.  VOLVO

Offering exclusively vegan leather is a step in the right direction, Herrick said. She said she visited dealerships for at least six different automakers in her search for a fitting SUV with a vegan interior, including Subaru, Jeep, Honda and Mazda.

“I just went to dealership after dealership after dealership, and they pretty much all told me the same thing,” she said. “I would end up with a base model, bare-bones, fabric seats with no bells and whistles at all in the car. The second you go to add something: Oh, well, now you have a leather steering wheel.”

She ended up at a Volkswagen dealership that was selling the VW Tiguan SUV with vegan leather upholstery. The Tiguan on the VW lot had a leather gearbox, but the dealership agreed to swap that out for a synthetic covering. She bought it.

“It was non-negotiable when buying the car that the entire interior was vegan,” she said. “I was surprised at how difficult it was.”

Until recently, investing in the development of high-quality synthetic materials wasn’t practical because consumers wanted real leather, said Volvo’s Page. But that’s changing due to consumers like Herrick.

“We haven’t had the appetite from the customers to develop these fantastic materials,” Page said.

https://eu.usatoday.com/story/money/cars/2021/09/23/vegan-cars-volvo-leather-ev-electric-vehicles/8331075002/