Study Finds Consumers Prefer Term ‘Plant-Based’ Over ‘Meat-Free’ or ‘Vegan’

From vegconomist.com

Should you label your product meat-free, vegan or plant-based? Last year, ProVeg International produced a report on how ‘vegan’ or ‘plant-based’ labelling impacts mainstream appeal. As part of its work to discover how labels are perceived, the food awareness organisation recently published two new reports that reveal consumers’ understanding of the terms used to describe plant-based food products in the UK and the US.

“Consumers prefer ‘plant-based’ labels to ‘meat-free’ or ‘vegan’ terminology”

These new studies “aim to provide valuable insights into how the food industry can label their products to ensure clarity about ingredients, draw in target consumers and present their products most appealingly,” ProVeg explained.

Here are the findings of both reports.

Report 1: Plant-based labelling

One thousand UK consumers were asked to describe and rate their views on the terms ‘animal-free,’ ‘meatless’, ‘meat-free’, ‘100% plant-based’, ‘plant-based’, ‘veggie’, ‘vegan’, and ‘vegetarian’.

The survey resulted in the following key findings:

• Consumers were most likely to choose a plant-based product with the label ‘100% plant-based’, ‘plant-based’, or ‘veggie’.
• ‘Meatless’ and ‘vegan’ were the least preferred labels.
• ‘Animal-free’, ‘vegan’, and ‘vegetarian’ labels were perceived as animal and eco-friendly.
• ‘Animal-free’ and ‘veggie’ were thought to sound like the most enjoyable and tasty options, while ‘100% plant-based’, ‘vegetarian’, and ‘vegan’ were perceived as healthy, safe, and nutritious. 
• Consumers rated the labels ‘veggie’ and ‘vegetarian’ as the most affordable and easy to access.

• 96.4% of consumers told ProVeg they were not confused by plant-based alternatives to chicken being labelled as ‘nuggets’.
• Over 80% of consumers said it is obvious that products labelled ‘vegan’, ‘vegetarian’, and ‘plant-based’ do not contain meat. 
• 76% of those surveyed stated that the labels helped them to understand and identify the nature of the product. 

“It’s really interesting to see that consumers prefer ‘plant-based’ labels to ‘meat-free’ or ‘vegan’ terminology. These results echo many brands’ current labelling strategies, with the use of ‘plant-based’ labels becoming very common, particularly in the UK, where this survey was conducted,” Stephanie Jaczniakowska-McGirr, director of corporate engagement at ProVeg, said.

© ProVeg International

Report 2: ‘Plant-based’ vs ‘vegan’

In 2021, ProVeg conducted an online survey to determine consumers’ levels of understanding of the different terms used to describe food products. The study interviewed 400 participants across the UK and the US.

The key findings from that survey are as follows:

• Most respondents understood the term ‘vegan,’ with 69.4% of UK consumers and 61.3% of US consumers choosing the correct definition and saying that they thought these food products do not contain meat, dairy, or eggs.
• About half of the consumers surveyed understood the term ‘plant-based’ correctly. Some consumers (17% in the UK and 26.1% in the US) needed clarification about whether ‘plant-based’ food products contain dairy/eggs. The same went for the term ‘vegetarian’.

© ProVeg International

• 72.6% of consumers in the UK and 75.4% of consumers in the US understood that a ‘dairy-free’ food product does not contain any dairy, but clarification was needed about the product’s meat content. 
• In the same way, 74.9% of UK consumers and 76.8% of US consumers understood that a ‘meat-free’/‘meatless’ food product does not contain any meat, but the dairy/egg content of the product remained unclear.

“It’s great to see that consumers are, in fact, not confused by ‘meaty terms’ such as ‘nugget’. We hope these results will contribute towards creating a favourable regulatory and labelling landscape for plant-based products, particularly when we’re seeing uncertainty around such topics in Europe,” Jaczniakowska-McGirr added.

https://vegconomist.com/market-and-trends/study-finds-consumers-prefer-term-plant-based-over-meat-free-or-vegan/ 

How Does Veganism Help the Environment?

From intelligentliving.co

By Jennifer Barns

Going vegan could be the “single largest approach” to lessen your environmental impact on the planet.

By cutting meat and dairy from their diet, an individual reduces up to 73% of their carbon footprint.

Whether you think veganism is a trend or a food revolution, the number of people who do it has gone through the roof. There are now more than 20 million vegans in the US alone, which is a massive increase of 600% in 4 years.

Today’s article will examine why going vegan can unite everyone to help the environment.

A vegan’s take on living things

Vegans adhere to the philosophy that all life forms should have the right to life and freedom.

They consider all animals to be conscious creatures who, like humans, want to avoid pain and suffering.

Because of this, ethical vegans condemn the slaughter of animals for their meat, fur, or skin.

This is entirely different from the meat industry ethics. Studies show that the food industry is responsible for ⅓ of global emissions, and the meat industry is to blame for about half of it!

As vegans, they believe animals should be treated with respect. They don’t want to be treated like commodities like milk or eggs, but as humans should be treated.

Therefore, vegans avoid consuming any foods of animal origin, such as meat, poultry, eggs, fish, milk and dairy products, honey, etc., contributing a considerable portion to winning the fight against climate change.

This century consumes far too much meat

From 1988 to 2018, meat production doubled; since the mid-1960s, it has gone up four times. And production is likely to keep going up. By 2050, people worldwide are expected to eat between 460 million and 570 million tons of meat. 570 million tons of meat would be twice as much as was consumed in 2008. Today, about 72,000,000,000 animals are slaughtered for human consumption yearly.

This structural problem puts a massive strain on Earth because meat production needs huge quantities of water, energy, and land than any other food source.

Meat and climate change

By 2050, they expect food-gas emissions to add up to 11.4 gigatons of CO2-equivalents (GtCO2-eq). Almost two-thirds of these emissions, or about 7.3 GtCO2-eq, come from meat.

Scientists have warned that animal production needs to reach its peak before 2030 if we want to stop the climate emergency. The problem is that people will likely keep eating more meat until at least 2050.

Veganism helps win the fight against climate change

People don’t eat all of the food that is grown around the world. 70% of grain produced is for animal feeding, and 83% of farmlands around the globe are for raising animals.

That’s about 700 million tons of food fed to animals that people can eat instead.

Plus, the destruction of forests, overfishing and pollution caused by the meat and fish industries make it harder for the Earth to grow food.

As vegans, they know that eating meat and dairy isn’t only cruel to the animals but also unethical to their health and the planet’s health. A vegan plate consists of foods that are sustainably better for the environment, which puts a massive dent in change.

More reasons on how vegans help the environment

1. Reduce air pollution: A vegan diet helps clean the air by reducing carbon dioxide emissions. According to the Veganism Impact Report, the world’s CO2 emissions from food would drop by 70% if everyone who eats meat became vegan.

2. Preserves Habitats: Estimates show that by 2050, Asian and African countries will need an extra 30–50% of land to keep up with growing meat production. This practice will destroy the homes of native species in the area for good. But if most people in the world swapped to a vegan diet, the demand for meat products would go down. This practice would help protect these valuable habitats and the species that live with us.

3. Protecting species: Throughout history, humans have hunted animals for food. Today meat production is way crueller than ever. Vegans choose not to support this barbaric practice. Cruelty-free clothing often costs the same as non-vegan products, allowing people to show they care about wildlife.

4. Stop deforestation: Animal agriculture takes up about 30 to 50 percent of the Earth’s surface for grazing and growing feed crops. If everyone in the world were to eat a vegan diet, the demand for grains and soy would fall. This way of living would lead to less deforestation and clearing forests for growing crops.

5. Conserve Water: Agricultural production accounts for 93% of the world’s water supply, with meat and dairy products being the worst culprit: this sector alone uses 25% of our freshwater! On the other side, research indicates that a vegan diet can save over 200,000 gallons of water annually (while not patronizing factory farms!).

6. Balance the ocean’s biodiversity: Overfishing has caused catastrophic instabilities in the ocean’s biodiversity. Overfishing has not only drastically reduced the world’s fish population, but it has also altered the traits of the surviving species, resulting in a deadly domino effect that threatens the intricate ocean food chain.

7. Use fewer resources: Animal products use a lot more water and land to make than plant-based foods. Beef is the most resource-intensive animal product to make. Growing plant-based foods uses five times less water than making animal-based foods.

Nowadays, most supermarkets carry plant-based products as an alternative to meat items. This is why many consumers opt to go vegan and cut out all animal products from their diets, such as dairy and eggs. Doing so helps maintain a healthy environment by reducing fossil fuels, conserving biodiversity, controlling greenhouse gas emissions, and reducing water usage. We hope you picked up something useful about how a vegan lifestyle helps the fight against climate change and that you will join us in carrying out a difference. Be the change you wish to walk in the world! And remember, Every little bit counts! Thank you for reading.

https://www.intelligentliving.co/how-does-veganism-help-the-environment/

Veganism is on the rise among health-conscious in Japan

From english.kyodonews.net

TOKYO - Vegans in Japan are finding life much easier with a wide variety of foods to choose from, including specialty items such as "pork bone" ramen and even "cheesecake."

Behind the trend is a growing health awareness among people who want to avoid high-fat foods and advances in veganism technology in producing meat alternatives. 

"There isn't a food that can't be reproduced," said an official of the Japan Vegan Society.

In the strictest sense, a vegan does not eat any foods derived from animals, such as meat, eggs, dairy products or even honey. Vegans also typically avoid the use of animal products.

At its outlet in the Lumine Est Shinjuku shopping centre in Tokyo, Ippudo, a nationwide Hakata ramen chain, offers a plant-based "tonkotsu" ramen -- a "pork bone-style ramen." The broth of the conventional noodle dish, an original from Fukuoka, southwestern Japan, has a pork bone base.

Photo taken in November 2022 shows donut (L) and brownie vegan sweets made by Upbeat! Tokyo. (Kyodo)

The ramen served exclusively at the Ippudo restaurant in Shinjuku looks and smells like the genuine article but uses no ingredients derived from animals. Instead, the broth is made from soybean milk mixed with a special oil, while the "chashu" braised pork combines soybean meat, lotus root and other ingredients.

The restaurant also offers other vegan items such as "gyoza" dumplings using freeze-dried tofu soybean curd, soybean meat and shimeji mushrooms, among other plant-based ingredients.

The shop's tonkotsu-style ramen "is not only free of animal meat but also delivers taste" and is "popular with people irrespective of age and gender," said Hidenobu Tomita, in charge at Chikaranomoto Holdings Ltd., which operates the nationwide ramen restaurant chain.

Upbeet! Tokyo produces gluten free donuts, cheesecakes and other sweets using no eggs or butter. Vegan food is attractive because "people of different values can enjoy it together," said the company head Nozomi Jinguji.

In her previous occupation as an airline flight attendant, Jinguji experienced a variety of dietary cultures around the world. With a desire to "convey the joy of food," she quit her job in search of food that everyone can enjoy, regardless of their religious and cultural backgrounds. She settled on vegan cuisine.

In 2018, she founded Upbeet! Tokyo, which now supplies vegan sweets to department stores, supermarkets, convenience stores and other retailers. The company uses fermented soybeans as a cheese alternative for its cheesecake, which is in popular demand.

While some vegans do not eat meat for religious reasons, veganism is becoming popular as a part of people's diets in some countries.

Photo taken in November 2022 shows vegan sweet donuts sold by the Aoyama branch of Natural House, an organic supermarket in Tokyo. (Kyodo)

The selection of Tokyo in 2013 to host the 2020 Summer Olympics and Paralympics and the anticipation of visitors from abroad with various dietary practices is one reason veganism spread in Japan.

Many people who eat meat have partially adopted veganism in their diet, enjoying it in a relaxed way. They also hope to avoid lifestyle-related diseases and are concerned that increasing meat consumption contributes to global warming.

Likewise, the practice is getting a boost from advances in plant-based food technology.

For example, it is already possible to produce meat alternatives from soybeans or wheat, among other ingredients, and butter substitutes from soymilk or coconut oil.

It is unclear how many vegan restaurants exist in Japan. But Mayumi Muroya, a model and actress who heads the Tokyo-based Japan Vegan Society, said she has visited some 3,500 restaurants with vegan menus, mainly in Japan.

"Vegan meals are good for your health and the environment. I recommend people have fun and try them," Muroya said.

https://english.kyodonews.net/news/2022/11/49e828ca57dd-feature-veganism-on-the-rise-among-health-conscious-in-japan.html

Vegan Roast Potatoes: 5 Incredible Recipes To Impress Your Friends And Family

From plantbasednews.org

The best vegan roast potato recipes - leave the goose fat out of your dinner this festive season 

The start of any vegan journey is often a bumpy ride, and many of us end up discovering a whole host of foods they had no idea aren’t vegan. Roast potatoes are a notable example. 

While this iconic Christmas dinner dish may seem like an innocent and completely plant-based part of the holiday season, they are actually often made with goose fat or beef dripping. 

These ingredients supposedly improve the taste. They have a high smoking point, meaning they make the potatoes crispy without burning them. But they also render what should be a completely vegan vegetable dish as unsuitable for meat-free diners. 

Thankfully, though, there is absolutely no need to use any animal products to make them. A huge number of vegan chefs and bloggers have perfected the art of vegan roast potatoes. Here are our picks of some of the best (and don’t forget to pair them with these delicious plant-based turkey recipes).

Vegan roast potato recipe from Avant Garde Vegan

Avante Garde VeganWelsh chef Avante Garde Vegan has amassed a huge following for his plant-based recipes

Gaz Oakley – also known as Avant Garde Vegan – has amassed a huge following for his plant-based recipes. 

The Welsh chef has perfected his own roast potato recipe, which are crispy enough for even the pickiest of eaters. 

Ingredients: 

• 1kg/2.2 lbs Maris Piper Potatoes, peeled
• 1/2 cup/120ml Vegetable Oil
• 3 tbs Olive Oil
• 4 tbs Plain Flour or Gluten-Free Flour
• 1 tsp Sea Salt
• 1 tsp Cracked Black Pepper
• 3 Sprigs Fresh Rosemary
• Handful Fresh Sage Leaves
• 3 Shallots, peeled & quartered
• 4 cloves of Garlic
• Pinch Celery Salt
• Pinch Cayenne Pepper

Find the method here

Vegan roast potato recipe from So Vegan

                                                                                                                So Vegan

So Vegan’s roast potatoes only use three ingredients

So Vegan was set up by Roxy Pope and Ben Pook in 2016. They wanted to make plant-based eating accessible to everyone, and their videos have since been watched by hundreds of millions of people all over the world. 

They describe their roast potato recipe as the “crispiest and fluffiest in the world,” and you’ll only need three ingredients. This one is an ideal choice if you’re pushed for time and won’t be able to traipse around the supermarket. 

Ingredients

• Maris Piper Potatoes
• Salt
• Olive oil

Find the method here

Vegan roast potato recipe from BOSH!

Unless you’ve been living under a rock for the last two years, you’ll almost certainly be acquainted with BOSH!’s incredible recipes. 

Henry Firth and Ian Theasby have been dubbed the “vegan Jamie Olivers.” Their delicious and diverse food creations reached more than half a billion people in their first year. 

They say their recipe creates crispy and perfectly fluffy roast potatoes.

Ingredients

• Maris Piper Potatoes 
• ¼ cup salt (for the water)
• ½ tbsp baking powder
• ½ cup olive oil
• 5 cloves garlic (finely chopped)
• 2 tbsp thyme (finely chopped)
• 2 tbsp rosemary (finely chopped)
• 1 tbsp salt (after boiling)
• Pepper (to taste)

Find the method here 

Vegan roast potato recipe from Rachel Ama

Rachel Ama is a vegan chef and author who is known for her recipe books Vegan Eats and One Pot: Three Ways.

She has created this perfectly simple roast potato recipe, which only uses two ingredients. If you’re after a starting point recipe, or even want to experiment with some ingredients of your own, this is an ideal method to get you going.

Ingredients:

• Maris Piper potatoes
• Olive oil

Find the method here

Vegan roast potato recipe from School Night Vegan

School Night VeganSchool Night Vegan has created these crispy and fluffy roast potatoes

School Night Vegan is run by plant-based food blogger Richard Makin. He was previously a lifelong vegetarian but switched to vegan in November 2017. Since then, he has been perfecting the art of plant-based cooking. 

He says he used a “rigorous testing process” while creating his potatoes, and they should come out just as crispy and fluffy as any other. 

Ingredients

• Sunflower oil
• Rosemary
• Potatoes (like Maris Piper)
• Fine sea salt
• Flaky sea salt

Find his method here

https://plantbasednews.org/lifestyle/food/vegan-roast-potatoes-incredible-recipes/