NOMO Just Launched Two New Vegan Chocolate Bars In UK Supermarkets

From plantbasednews.org 

The latest NOMO vegan chocolate bars are available to buy now

Popular vegan chocolate brand NOMO has launched two new flavours in major UK supermarkets, Salted Popcorn and Birthday Cake.

NOMO’s Salted Popcorn is available in smaller-sized, 32g bars, while Birthday Cake flavour is available in full-sized 127g bars. Both are vegan completely free from dairy.

Kimi Peri, the influencer behind “worldwideveganism,” shared pictures of the new NOMO chocolate bars on their Instagram earlier this week. Peri found the bars in Sainsbury’s. The announcement news was also shared on Vegan Food UK, and the post was met with huge excitement from vegans.

                              Have you spotted the new NOMO chocolate bars yet? - Media Credit: worldwideveganism / Instagram

Further details and pricing have yet to be announced by the brand. At Sainsbury’s, the existing range of NOMO products currently retails at approximately £3.25 per 127g bar and £1.50 per 32g bar. Plant Based News reached out to NOMO for more information.

Demand for vegan and dairy-free chocolate in the UK

According to NOMO, it is the UK’s number one vegan and free-from chocolate brand. Kinnerton Confectionery established the brand in 2019 to cater to chocolate-lovers with dietary restrictions, and accordingly named it “NOMO,” or No Missing Out.

Millions of people in the UK currently identify as vegan or plant-based, while a dairy allergy is the third most common cause of food-induced anaphylaxis. The vegan and dairy-free chocolate market is growing rapidly, both in the UK and around the world, and according to experts, it could grow even faster than its dairy-based competitors and reach USD $4 billion by 2032.

The full NOMO range includes options like crispy and fudge-filled animal shapes, Easter Eggs, mini bars, selection boxes, buttons, and more. Bars are available in flavours like Caramel, Choc Fudge, Fruit & Crunch, Caramelised Biscuit, and Cookie Dough.

In September last year, the brand introduced a Bounty-style chocolate bar filled with creamed coconut. Like the rest of the line-up, it is also free from gluten and nuts.

https://plantbasednews.org/lifestyle/food/nomo-new-vegan-chocolate-bars/

"From Bacon-Lover to Vegan: My Unlikely Journey to Better Health"

From forksoverknives.com

By Craig Milton 

For much of my life, I was the stereotypical “never going vegan” guy: double cheeseburgers, meat-lovers pizzas, Mmmm…bacon jokes. My parents are retired dairy and cattle farmers, and I farmed pigs and chickens myself. I was also an avid fisherman. Veganism was not remotely appealing to me. In fact, I ridiculed it.

In 2019, my then-fiancée (now wife), Deb, and I moved to a rural area in Summerland, British Columbia, right next to a dairy farm. At that point, Deb had already been vegetarian for over a decade, as long as I’d known her. One day, the farmer next door separated the cows from their calves. The calves were moved just far enough away that they couldn’t see their mothers—but they could still hear them. For 48 hours, the grieving mothers and their babies cried out to each other nonstop, calling in vain to be reunited. Deb, a town girl, had never experienced anything like it. When I explained what was happening—that it was the mothers and babies calling to each other—she made the connection and went vegan on the spot. No more dairy; no more eggs.

The Moment Everything Changed

Since I did most of the cooking and grocery shopping, I suddenly had to figure out how to feed a vegan. At that point, I barely knew what veganism even meant. So I started watching health documentaries to educate myself. I began with Forks Over Knives, then moved on to What the Health, Eating You Alive, Cowspiracy, and Earthlings.

Eventually, I found my way to Dominion, an Australian documentary with hidden-camera footage from slaughterhouses.

Ironically, I was eating leftover chicken taquitos when I pressed play. Twenty minutes into the film, I was vegan—and sobbing. I was incredibly moved by what I saw: a side of animal agriculture I thought I understood but had never really confronted. I resolved to never eat animal products again.

At the time, I was obese (305 pounds), with prediabetes, high cholesterol, inflammation, frequent chest pain, gout, acid reflux, arthritis, erectile dysfunction, and constant headaches. I was headed straight toward heart disease, stroke, cancer, and dementia—basically, all the “old man” diseases.

The Pleasant Side Effects of Going Plant-Based

Within two years, I’d adopted a largely whole-food, plant-based diet, quit drinking alcohol, and lost 110 pounds.

I’ve since gained back about 20 pounds (I went a little underweight for a while), but I’ve kept off the bulk of the weight for over four years now. Today, in my mid-50s, I take zero medications. I hardly ever get sick. And you know those claims from The Game Changers about improved sexual performance on a vegan diet? Absolutely accurate—a very pleasant surprise for a middle-aged man.

One of the best parts of this transition has been doing it alongside my wife. Before, we had very different diets; the only overlap was eggs and cheese. Now, we cook together, and I’ve become a much better cook. Removing butter, cheese, and eggs opened up a world of flavour I never appreciated before. Our meals are now colourful, diverse, and delicious. It’s been eye-opening to learn how whole plant foods are high in nutrients and low in calories. Being a big guy with a big appetite, I love that I can pile my plate high without worrying about excess calories, fat, or cholesterol.

This shift didn’t just change my health—it changed our lives. What started as an effort to support my wife’s ethical choices ended up saving my life. The WFPB diet has also drastically reduced our food bill and cut our household waste by about fivefold. No eggs, cheese, or meat has been a boon for the pocketbook.

Today, we run a small vegan animal sanctuary, offering forever homes to goats, sheep, chickens, roosters, ducks, geriatric dogs, and even a python. We garden, steward our permaculture-inspired property, and have become more deeply connected to nature and wildlife than ever before.

All of this stemmed from one simple choice. I encourage anyone to give it a try. You can support your health, the environment, and the animals all by making a change with your very next meal.

https://www.forksoverknives.com/success-stories/from-bacon-lover-to-vegan-my-unlikely-journey-to-better-health/

Galaxy launches “melt-in-your-mouth” vegan honeycomb bar in Sainsbury’s

From veganfoodandliving.com

Galaxy has launched a vegan honeycomb chocolate bar, extending its dairy-free range with a crunchy, “melt-in-your-mouth” treat.

Galaxy is expanding its plant-based offering with the launch of Galaxy Dairy Free Honeycomb in the UK.

The new 40g bar combines smooth cocoa, rich hazelnut paste and crunchy golden honeycomb pieces, creating a dairy-free alternative for chocolate fans.

According to the brand, the vegan chocolate bar delivers the “signature silky Galaxy taste” with the added texture of “melt-in-your-mouth honeycomb pieces”.

It has been crafted for those following a dairy-free lifestyle and is registered with The Vegan Society.

Like the rest of the Galaxy Dairy Free range, the new Honeycomb bar is made in a completely dairy-free and gluten-free environment.

                     The new Galaxy Dairy Free Honeycomb bar is available at Sainsbury’s stores from 27 April, priced at £1.50.

More from the Galaxy Dairy Free range

The launch of Galaxy Dairy Free Honeycomb follows a series of plant-based releases from the brand.

Galaxy introduced its first vegan chocolate in 2019 and has gradually expanded the range with flavours such as Classic, Orange, Crumbled Cookie and Salted Caramel.

Earlier this year, the brand released a Hazelnut Praline bar featuring a soft praline filling coated in dairy-free chocolate. It also introduced a vegan Fruit and Nut variety, building on the familiar favourites offered in its traditional chocolate range.

Galaxy states that all products in the Galaxy Dairy Free line are created in dedicated facilities to avoid dairy or gluten contamination. 

Vegan honeycomb chocolate

                                                Honeycomb pieces add a satisfying crunch to the new chocolate bar. Image © Galaxy

Despite the name, vegan honeycomb chocolate does not contain honey or involve bees.

In confectionery, “honeycomb” usually refers to a crunchy, aerated toffee made with sugar and baking soda.

Galaxy is not the first brand to combine creamy vegan chocolate with crunchy honeycomb. Free From brand Moo Free’s ‘Bunnycomb’ bars are one well-known example of vegan chocolate bars that also feature small chunks of honeycomb.

Meanwhile, other plant-based brands have made vegan alternatives to Cadbury’s popular Crunchie bar.

Buttermilk’s Honeycomb Blast and Mighty Fine’s Mylk Chocolate Honeycomb bars are among those that feature a satisfying slab of honeycomb covered in chocolate, offering a cruelty-free alternative to the original.

https://www.veganfoodandliving.com/news/galaxy-launch-vegan-honeycomb-chocolate-sainsburys/

Vegan Tokyo Guide: Where To Eat Plant-Based In Japan This Year

From plantbasednews.org/lifestyle

If you're planning a trip to Japan and need some vegan restaurant tips, you've come to the right place 

Shizuka Anderson, a Canadian-Japanese actor and host of the popular YouTube channel Japan by Food, recently released a video titled Where to Eat as a Vegan in Tokyo? Best Vegan Options for Traveling to Japan in 2024!. In this guide, she explores Tokyo’s vibrant plant-based dining scene, showcasing innovative eateries that cater to vegans and the health-conscious alike. Whether you’re a dedicated vegan or just curious about Japan’s evolving food culture, her vegan guide to Tokyo offers a delicious roadmap through Tokyo’s culinary landscape.

Born in Edmonton, Canada, Anderson moved to Tokyo at 18 to study at Sophia University and pursue a career in entertainment. Anderson has appeared in Japanese TV shows like Piponza ABC! and The Benza, and has hosted programs on NHK World, including J-Flicks and Journeys in Japan. In 2020, she was a finalist in the Miss World Japan pageant, earning the “Japan Traditional Culture” award. Fluent in English, Japanese, and French, she continues to explore and share Japan‘s culinary culture through her work on Japan by Food.

In her recent video, Anderson embarks on a flavourful journey through Tokyo, highlighting some of the city’s most innovative vegan eateries. One notable stop is Izakaya Masaka in Shibuya, where traditional Japanese pub fare receives a plant-based makeover.

Izakaya Masaka (Shibuya): a vegan twist on Japanese pub fare

Located in the basement of Shibuya PARCO, Izakaya Masaka offers a fully vegan take on the traditional Japanese izakaya experience. The menu features plant-based versions of classic dishes like karaage (fried “chicken”) and mapo tofu, all served in a cosy, authentic setting. Anderson notes, “If you want a great Japanese food that’s vegan, you got to come here.” The karaage, made from soy protein, is praised for its juicy texture and convincing flavour. Pair your meal with a certified vegan Fuji Beer for a complete experience.

2foods (Shibuya & Ginza): healthy junk food reimagined

2foods is a vibrant café chain with locations in Shibuya and Ginza, known for its “healthy junk food” concept. The menu includes innovative plant-based dishes like spicy burgers, omurice with demi-glace sauce, and a variety of colourful donuts. Anderson is impressed by the creativity, stating: “The sauce is so good… a slightly sweeter version of the classic beefy demi-glace.” Notably, their vegan “egg” is crafted from white kidney beans and carrots, offering a unique twist on traditional flavours.

          Savour the taste of innovation with 2foods’ signature vegan burger—where health meets indulgence.

Natural Lawson: convenience store with a health-conscious edge

Natural Lawson, a sub-brand of the Lawson convenience store chain, caters to health-conscious consumers with a range of vegan-friendly products. Anderson highlights options like vegan protein drinks, soy-based lattes, and cashew-based cheesecakes. She remarks, “That sauce is really good and the asparagus… the mushrooms are so juicy like you bite into it all of the juices come oozing out.” These stores provide accessible plant-based options for travellers on the go.  

Vegan Gyoza Yu (Uguisudani): Colourful Dumplings with Diverse Flavours

Situated near Ueno Park, Vegan Gyoza Yu specializes in handmade, colourful dumplings, each with distinct flavours like ginger miso and shiitake soy meat. Anderson compares the experience to enjoying a box of chocolates, noting the fun in trying each variety. The vibrant presentation and diverse taste profiles make it a standout destination for vegan cuisine enthusiasts.

Through her exploration, Shizuka Anderson showcases Tokyo’s expanding vegan scene, highlighting how traditional Japanese dishes are being reimagined with plant-based ingredients. Her journey offers valuable insights for anyone seeking delicious and health-conscious dining options in Japan.

You can find more Japan food videos on the Japan by Food YouTube channel.

https://plantbasednews.org/lifestyle/travel/vegan-tokyo-guide/

‘What I Eat After Running 50km As A Vegan’

From plantbasednews.org

Fitgreenmind shows us how simple it can be to fuel your body after a long run 

Maya Leinenbach, the creator behind the Fitgreenmind YouTube channel, recently shared what she likes to eat after running 50km.

She’s known for posting relaxed, food-focused vlogs where she makes plant-based eating feel easy and enjoyable. In this video, she walks viewers through a full day of meals and snacks designed to help her body recover. Throughout the video, Leinenbach shows that it’s perfectly possible to fuel an active lifestyle on a plant-based lifestyle – and it doesn’t require a huge amount of effort or complex ingredients.

From a protein-packed breakfast to a cosy homemade soup. Here’s what she eats after running 50km, why she eats it, and what she learns along the way.

Make the recipes at home

                 Refuelling your body after strenuous exercise can be easy and nourishing - Media Credit: YouTube/ Fitgreenmind

Breakfast: simple, high-protein fuel

Leinenbach starts her day with her usual go-to breakfast: a quick mix of wheat flakes, cinnamon-flavoured vegan protein powder, and plant milk. She explains that she can’t eat oats, so this serves as her regular base. She adds a generous amount of cinnamon and finishes the bowl with a sliced persimmon and a spoonful of vanilla almond butter.

Even after running 55 kilometres the day before, she says: “I’m feeling quite well… not sore yet.” The breakfast is high in protein and carbohydrates, ideal for recovery after endurance exercise.

Lunch: tofu wrap with sweet-and-savoury yogurt sauce

For lunch, she prepares what she calls her “hyperfixation” meal – a tofu-based curry-style wrap. She chops tofu into small cubes and sautés them in oil with tomato paste, salt, and her allrounder spice mix. The tofu is combined with a tangy sauce made from vegan yogurt, lemon juice, and agave.

“It’s my favourite at the moment,” she says, noting that the meal is both flavourful and filling. The combination offers protein, fat, and a balance of sweet and savoury flavours.

Snack: quick cinnamon roll

Later in the day, Leinenbach needs something warm and sweet. She makes a single-serve cinnamon roll in the air fryer. The dough includes flour, baking powder, vanilla sugar, plant milk, and oil. For the filling, she mixes butter, sugar, and cinnamon.

After just ten minutes in the air fryer, the result is soft and caramelized. “I should make that more often,” she says, impressed by how easy and quick it is.

Dinner: garden veggie curry and air-fried tofu

YouTube/ FitgreenmindThis garden veg curry is comforting and nourishing

Dinner is a simple curry made with vegetables from her garden. She sautés onion, garlic, and ginger, then adds spices before tossing in the vegetables. Coconut milk and water create the base of the curry.

Meanwhile, she prepares her go-to tofu. She tosses chunks of tofu with oil, spices, and cornstarch, then air-fries them for ten minutes. She finishes them with a sauce like barbecue or teriyaki and cooks for another five minutes. “Everyone loves this tofu,” she says.

She also shares a tip for curry-making: “If you feel like it’s missing something, add some sweetness and acidity.”

You can find more of Leinenbach‘s videos on the Fitgreenmind YouTube Channel.

https://plantbasednews.org/lifestyle/food/eat-after-running-50km/