Saturday, May 31, 2025

Vegan Check Launches Beta Version of Community-Powered Vegan Product Discovery Platform

From vegconomist.com

A new digital platform called Vegan Check has entered beta testing, offering a user-driven tool for locating and sharing vegan products in local markets. Founded by Wagner Carvalho, the platform differentiates itself from automated or corporate-curated databases by relying exclusively on contributions from its user community.

User-verified, not algorithm-driven

Vegan Check enables consumers to search for verified vegan products, share discoveries, and explore options in their vicinity using a map-based interface. The system excludes AI-generated reviews or algorithmic scraping, focusing instead on authentic user input.

Key features of the platform include:

  • Community-verified product searches
  • Location-based discovery of vegan products
  • Simple product submission process
  • Exclusion of artificial data or fake reviews
Vegan Check
© Vegan Check

From grassroots to greater good

Carvalho describes the platform as a grassroots initiative that emphasizes community engagement and transparency. Vegan Check is maintained by WRCC Design and is intended to support ethical consumption by connecting users with vegan products and businesses aligned with sustainability principles.

The platform also plans to incorporate vegan-focused advertising and partnerships selectively, prioritizing collaborators whose values correspond with its ethical framework. Vegan Check intends to contribute to the broader ecosystem by supporting animal sanctuaries and grassroots organizations through its operations.

Early adopters are encouraged to test the app by sharing vegan products they encounter locally, ranging from plant-based foods to cruelty-free personal care items. Carvalho stated in an announcement, “It is a place where anyone can share and discover vegan-friendly products in their local area. There’s no big database or AI behind it—just real people posting real products they use and love.”

https://vegconomist.com/retail-e-commerce/vegan-check-launches-beta-version-community-powered-vegan-product-discovery-platform/ 

Meera Sodha’s vegan recipe for squash and fennel agrodolce

From theguardian.com

The sweetness of roast vegetables and raisins contrasts with balsamic, pine nuts and capers in a vibrant dish that you’ll want to eat on repeat 

Being in the business of recipe writing means I am always seeking the new, always moving on and rarely resting on a single dish. Until summer starts knocking, that is. The sun makes me want to slow down, and I find myself wanting a variation of vegetables agrodolce on repeat. Agrodolce is Italian for sour (agro) and sweet (dolce), which in my kitchen translates to a pile of meltingly soft vegetables, all slick with olive oil, sweet with onions, and cut with vinegar and capers. Often, this takes the form of my husband Hugh’s oven-baked caponata, but I also love the comfort of squash and the liquorice sweetness of the cooked fennel here.

Squash and fennel agrodolce


Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones

Prep 15 min
Cook 40 min
Serves 4

1 squash (1.1kg), halved, deseeded and cut into 1½cm dice
8 tbsp extra-virgin olive oil, plus extra to finish
Fine sea salt
2 tbsp capers in brine
, drained
2 tbsp pine nuts
2 tbsp raisins
1 fennel bulb
 (300g), trimmed, halved and cut into ½cm-thick slices
1 red onion, peeled and finely diced
2 large tomatoes (300g), finely diced
2 tbsp balsamic vinegar
30g mint
, leaves picked, to get 15g
Greek flatbreads, to serve

Heat the oven to 240C (220C fan)/475F/gas 9, and line two medium baking trays (or one large tray) with greaseproof paper.

Put the diced squash in a bowl, pour over three tablespoons of the oil, add a half-teaspoon of salt and toss to coat. Tip out evenly on the lined trays and roast for 25-30 minutes, until cooked through and nicely browned.

Meanwhile, put two tablespoons of oil in a large frying pan on a medium heat and, once hot, add the drained capers and cook for five minutes, until they start to crisp up. Add the pine nuts and raisins, cook for a further two minutes, until the raisins puff up and the pine nuts brown, then tip into a bowl.

Put the remaining three tablespoons of oil in the same pan, set it over a medium heat, then add the fennel, onion and three-quarters of a teaspoon of salt, and cook, stirring occasionally, for 20 minutes, until soft. Add the tomatoes and balsamic vinegar, and cook for another eight minutes, until the mixture turns jammy. Fold in the roast squash and reheat, if need be, then stir through the mint.

Top with the pine nut mixture and serve with grilled flatbreads.

https://www.theguardian.com/food/2025/may/31/squash-fennel-agrodolce-meera-sodha-vegan-recipe

Friday, May 30, 2025

Opting for Plant-Based Foods Instead of Animal Products Leads to Weight Loss, Reduction in Hot Flashes in Postmenopausal Women, Finds New Study

From pcrm.org/news

WASHINGTON, D.C.—A diet that replaces animal products with plant-based foods—whether unprocessed or ultra-processed—and includes soybeans can lead to significant weight loss and a reduction in severe hot flashes in postmenopausal women, according to new research by the Physicians Committee for Responsible Medicine published in the journal Menopause.

“Avoiding animal products and instead eating vegan foods including veggie burgers, breads and cereals, and fruits and vegetables is a prescription for fighting hot flashes,” says Hana Kahleova, MD, PhD, director of clinical research for the Physicians Committee for Responsible Medicine. “Even plant-based foods that are considered ultra-processed—like soy milk and vegan meat and yogurt alternatives—bring health benefits, including weight loss and a reduction in hot flashes.”

The new research is a secondary analysis of data from a Physicians Committee study previously published in the journal Menopause. In the study, 84 postmenopausal women reporting two or more moderate-to-severe hot flashes daily were randomly assigned to either the intervention group that was asked to follow a low-fat vegan diet, including a half cup cooked soybeans a day, or to the control group that continued their usual diet for 12 weeks.


Severe hot flashes were reduced by 92% in the vegan group and did not change significantly in the control group. Moderate-to-severe hot flashes decreased by 88% in the vegan group compared to 34% in the control group. Body weight decreased by about 8 pounds (3.6 kilograms) in the vegan group and about half a pound (0.2 kg) in the control group.

The new research analysed if the level of food processing in the foods the participants ate played a role in the reduction of hot flashes and weight loss. The participants’ dietary records were analysed, and all foods—both animal products and plant-based foods—were categorized using the NOVA system, which assigns foods to categories based on their level of processing. NOVA category 1 is defined as unprocessed or minimally processed foods; category 2 includes processed ingredients, such as salt, sugar, oil, and butter; category 3 includes processed foods made by adding salt, sugar, preservatives; and category 4 is composed of ultra-processed foods, greatly modified by industrial techniques and processes.

Consumption of unprocessed, minimally processed, and ultra-processed animal products decreased in the vegan group, compared with the control group, which was associated with weight loss and a reduction in severe hot flashes. The level of processing of plant foods was not associated with changes in body weight or hot flashes, suggesting that benefits of increasing plant foods is independent of processing level.

https://www.pcrm.org/news/news-releases/opting-plant-based-foods-instead-animal-products-leads-weight-loss-reduction-hot 

Spain makes plant-based school meals a legal right under new food legislation

From veganfoodandliving.com

New legislation in Spain will make plant-based school meals standard, ensuring healthier, more sustainable diets for children nationwide


School cafeterias across Spain will be required to offer plant-based meals under new legislation aimed at improving children’s diets and making vegan life easier for families.

The Royal Decree on Healthy and Sustainable School Cafeterias, passed in late April, applies to all public, private, and state-funded schools. It ensures that students can access fully plant-based meals in school. If a school can’t provide this, it must allow students to bring their own food and offer facilities to refrigerate and reheat it.

The decree is being seen as a major win for plant-based families. “We welcome the passing of this Royal Decree, which finally recognises the right of families to have a 100% plant-based menu in school canteens or at least measures to solve its absence,” said Verónica Larco, Senior Communications Manager at ProVeg Spain.

Larco added that ProVeg would be watching closely to see how the rules are adopted at the regional level.

The law also calls for an increase in the amount of fruit, vegetables, and legumes served in schools and for pupils to eat less sugar. These changes aim to align school menus with recommendations from health authorities, including Spain’s AESAN and the World Health Organisation.

Under the new legislation, if schools are unable to provide plant-based meals, they must offer facilities for vegan pupils to refrigerate and reheat their own meals. Photo © lithiumphoto/Adobe Stock

What the new decree means for plant-based schools in Spain

The Royal Decree aims to make school meals across Spain healthier, more sustainable, and more inclusive of different dietary needs. In addition to providing plant-based meals or alternatives, it sets new standards for the overall quality of food offered in school cafeterias.

Legumes are a particular focus, with the law requiring weekly servings in line with official health guidelines. AESAN currently recommends eating legumes two to four times a week, with a long-term goal of daily consumption to reduce animal protein intake. However, only 14% of Spanish school canteens currently meet even the once-a-week standard.

Fresh fruit and vegetables must also be served daily, with a minimum of 45% coming from seasonal produce to support local agriculture and reduce environmental impact. The law also bans sugary foods and energy drinks, while limiting fried and ultra-processed food items.

ProVeg Spain hopes the changes will promote a more balanced diet and help children “learn about the benefits of a more plant-based diet,” Larco said.

The move has been welcomed by campaigners across Europe. It could inspire similar action in countries like the UK, where organisations such as ProVeg have already trialled school menu reform through initiatives like School Plates.

The Spanish decree may offer a working example for other governments looking to support both children’s health and environmental goals through plant-forward school policies.

https://www.veganfoodandliving.com/news/plant-based-school-meals-spain-new-law/ 

Must-Have Cookbooks for the Vegan and Gluten-Free Kitchen

From vegnews.com

Packed with flavourful, easy-to-follow recipes, these vegan and gluten-free cookbooks are perfect for anyone looking to cook delicious food while staying true to their dietary needs

f you’re looking to sharpen your vegan cooking skills, you’re in luck—there’s no shortage of cookbooks to guide and inspire you. The (virtual) shelves are packed with a wide variety of options, ranging from Mediterranean-inspired plant-based dishes to specialized collections focused entirely on vegan meats, cheeses, and desserts.

And if you’re gluten-free, we’ve got even more good news: you’re not left out. Many vegan cookbooks now cater specifically to gluten-free diets, offering creative and satisfying recipes that are both plant-based and wheat-free. Whether you’re whipping up a hearty main course or a decadent treat, there’s a resource out there for every dietary need and culinary ambition.

Vegan gluten-free cookbooks to add to your collection

Intrigued? Check out some of our top picks below.

The Complete Gluten-Free Vegan Cookbook

1The Complete Gluten-Free Vegan Cookbook

Justin Weber’s cookbook offers 125 recipes, making it a vegan and gluten-free bible. Dishes like Buffalo Chickpea Sliders and Tofu Tikka Masala are about to become your new favourites. The book also includes nut-free and soy-free options, too. “Justin’s knowledge of vegan and gluten-free foods amazes me,” says Allie Hancock of Chef Allie’s Kitchen about The Complete Gluten-Free Vegan Cookbook. “He makes you feel less intimidated when it comes to making vegan and gluten-free meals. He has such a creative mind, and his love for his family’s food background warms my heart. I cannot wait to start making these fantastic recipes!”
Find it here

 Simple and Delicious Vegan

2Simple and Delicious Vegan

In 2023, Michaela Vais, the founder of popular food blog Elavegan, released her first cookbook to the excitement of all her devoted fans. Inside, you’ll find 100 delicious recipes—all made without gluten or animal products, and most without nuts, soy, or corn—spanning from sweet indulgent desserts to hearty stews and so much more. “I have been following Ela for years and love everything she creates,” says Francesca Bonadonna, a recipe developer and author of the cookbook Plantiful. “Her recipes and photography are just beautiful. I love the visual imagery in this book, it is a must-have for anyone looking to incorporate more vegan meals.”
Find it here

Gluten-Free Vegan Baking for Every Occasion

3Gluten-Free Vegan Baking for Every Occasion

Most sweet treats you’ll find in stores and bakeries are not vegan or gluten-free. But that doesn’t mean you have to miss out. Enter: Sara McGlothin’s Gluten-Free Vegan Baking for Every Occasion. Learn how to whip up everything from sticky buns to cupcakes to fudgy brownies with simple, plant-based ingredients. “Gluten-free and vegan baking can be a challenge for even the most seasoned baker, but Sara makes it easy and approachable,” says Elizabeth Thomson of recipe blog I Heart Vegetables. “Her delicious collection of recipes will be a valuable resource for anyone looking to create tasty dishes regardless of dietary restrictions.”
Find it here

Sesame, Soy, Spice cookbook

4Sesame, Soy, Spice

In Sesame, Soy, Spice, Remy Morimoto Park is full of comforting, easy-to-make gluten-free vegan recipes inspired by her family and friends, which combine Korean, Japanese, Taiwanese, Brazilian, Thai, and French cultures, so you can expect plenty of flavour. According to Park, the book is not just about food, but it’s also a love letter to her family and herself. “This book doesn’t just provide a glimpse of the three building blocks to the author’s cuisine—it gives readers an intimate look into how food can connect us to our past, our future, and most importantly, each other,” says bestselling cookbook author Joanne Lee Molinaro of recipe blog The Korean Vegan.
Find it here

Minimalist Baker's Everyday Cooking

5Minimalist Baker’s Everyday Cooking

Dana Shultz is the force behind the popular recipe blog Minimalist Baker, so you know her cookbook is going to be worth the spend. It features more than 100 recipes, most of which are gluten-free and all of which are vegan. On top of this, each is made with 10 ingredients or fewer, so you don’t need to worry about long, complicated ingredient lists. “The love for delicious and exciting food shines from these pages, and it all happens to be vegan and (mostly) gluten-free,” says Laura Wright of food blog The First Mess. “Dana has carefully considered time, ease, flavour, accessibility, and any possible occasion with these colourful recipes. Comforting and beautiful food for all!”
Find it here

Thursday, May 29, 2025

Type 1 Diabetes Patients Lose Weight on Vegan Diet Without Calorie Restrictions

 From vegconomist.com

A recent secondary analysis of a randomised clinical trial published in Frontiers in Nutrition examined the effects of plant-based diets on body weight among adults with type 1 diabetes. Conducted by researchers at the Physicians Committee for Responsible Medicine, the study evaluated how different categories of plant-based foods impacted weight loss compared to a portion-controlled diet.

“Our research shows that replacing animal products with plant-based foods […] benefits people with type 1 diabetes who are looking to lose weight”

The trial involved 58 adults with type 1 diabetes, randomised to either an ad libitum low-fat vegan diet or a portion-controlled, energy-restricted diet over 12 weeks. The vegan diet excluded all animal products and placed no restrictions on calorie or carbohydrate intake. The portion-controlled diet focused on caloric reduction for overweight participants and maintained consistent carbohydrate consumption.

Dietary intake was assessed using the Plant-based Dietary Index (PDI) framework, which categorizes plant foods into healthful (hPDI)—including fruits, vegetables, whole grains, legumes, nuts, oils, coffee, and tea—and unhealthful (uPDI)—including fruit juices, sugar-sweetened beverages, refined grains, potatoes, and sweets. Scores in these categories reflect the relative consumption of respective foods.

Participants following the vegan diet increased overall PDI and hPDI scores significantly, while their uPDI scores also rose. In contrast, the portion-controlled group showed no significant change in PDI or uPDI but experienced a modest increase in hPDI. Notably, vegan diet participants increased intake of legumes, whole grains, and fruits, but reduced consumption of vegetable oils and nuts, whereas the portion-controlled group increased whole grain intake only.

                                                                                                Image: Zuzyusa on Pixabay

Significant weight loss for vegan group

Weight loss averaged 5.2 kilograms (approximately 11 pounds) in the vegan group, with no significant weight change in the portion-controlled group. Statistical analysis showed a correlation between increases in PDI and hPDI scores and reductions in body weight, even after adjusting for changes in energy intake. No such relationship was observed for changes in uPDI.

Lead author Hana Kahleova, MD, PhD, noted: “Our research shows that replacing animal products with plant-based foods—even so-called ‘unhealthy’ ones, as defined by the plant-based diet index—benefits people with type 1 diabetes who are looking to lose weight.

“Whether you have an orange and oatmeal for breakfast or orange juice and toasted white bread, either option is a better choice for weight loss than eggs and cottage cheese.”

Previous findings from the primary trial reported that the vegan diet improved insulin sensitivity, reduced insulin requirements, enhanced glycaemic control, and improved cholesterol and kidney function in the same patient group.

The study’s design included weekly dietary counselling by registered dietitians, and participants recorded all meals via a digital tracking tool. Physical activity and medication regimens were kept stable during the intervention.

Weight loss without calorie restriction

The analysis found no association between changes in plant-based dietary indices and total energy intake, suggesting that the weight loss observed was independent of caloric restriction. Researchers pointed out that while some plant-based “unhealthful” foods did not negatively impact weight loss, consumption of vegetable oils and nuts—categorized as healthful—declined in the vegan group, which may have contributed to weight reduction.

This study adds to existing literature on diet and type 1 diabetes, demonstrating that substitution of animal products with plant foods can produce weight loss without caloric limits, irrespective of the perceived healthfulness of specific plant-based foods.

https://vegconomist.com/studies-and-numbers/type-1-diabetes-patients-lose-weight-vegan-diet-without-calorie-restrictions/ 

We tried the new Vegan Nutella – Here’s how it compares to cheaper spreads

From veganfoodandliving.com

We’ve waited years for vegan Nutella, but was it worth it? We put Nutella Plant-Based to the test, comparing taste, price, nutrition, and more…

After years of rumours and months of mounting anticipation, a vegan Nutella finally hit UK shelves on May 25th 2025.

While some eager fans spotted it early in Sainsbury’s, and the more committed among us had been buying imported Nutella Plant-Based for months, this marks the first time the long-awaited vegan version of the iconic chocolate hazelnut spread has been officially available in the UK.

Early reviews from non-vegan sources suggest it’s impressively close to the original, with some saying they can barely tell the difference.

Yet for long-term vegans, the real question is how it compares to the many plant-based alternatives that have filled the gap over the years.

So, how does Nutella Plant-Based compare to other vegan chocolate spreads? We find out…

First impressions

Presented in the iconic 350g jar, now with a plant-based twist, Nutella Plant-Based is hard to miss on the supermarket shelf.

The jar has received an ‘eco-friendly’ makeover, with a natural brown-coloured printed label and a green plastic lid instead of the brand’s usual white. Even so, there’s no mistaking its striking silhouette.

Inside, the spread is not quite what I expected.

Of course, it’s a thick, chocolate-brown paste, and how could it be anything else?

However, I remember Nutella as a thick, scoopable spread that would hold its shape on a spoon. Meanwhile, this version seems noticeably runnier and stickier.

Once it’s been spread onto warm toast, though, that’s hardly a problem.

Other vegan chocolate spreads may have the edge when it comes to nutrition or price, but only Nutella has cracked that iconic flavour. Photo © Vegan Food & Living

Taste test

I love vegan chocolate spreads, and I’ve tried a lot of them over the years.

Nature’s Store has become my go-to brand, mainly because it’s sold in my local supermarket. Spreads by Vego, Deliciously Ella, Meridian, Jim Jams, and Sweet Freedom have also had their place in my cupboard, along with supermarket versions from M&S and Asda.

Some of these are healthier spreads or thinner, dark chocolate versions, so they cannot be directly compared to Nutella.

Still, I’ve come to think of Nature’s Store and similar brands as the benchmark for a classic Nutella-style spread. But Nutella Plant-Based is something else.

There’s a deeper, nuttier base beneath the rich cocoa flavour, and despite the reduced sugar, it tastes incredibly sweet.

My first taste was eye-opening. Had I really forgotten the flavour of my childhood favourite?

One taste of this brought it all back: the familiar richness, the distinctive sweetness, and that nostalgic little rush of decadence. In that moment, I realised most vegan chocolate hazelnut spreads, delicious though they are, aren’t quite Nutella.

However, the texture was a different story.

Perhaps I’m more sensitive than most, but the stickiness of the new vegan Nutella was not something I could get behind.

Straight from the spoon, it clung to my teeth and the roof of my mouth in a way that felt oddly claggy. I don’t remember the original doing that, and I’ve never had the same issue with Nature’s Store.

However, on toast, especially when spread thinly, the stickiness isn’t as noticeable. And perhaps a deterrent from attacking the jar with a spoon isn’t such a bad thing?

Nutella Plant-Based price comparison

Compared to the original Nutella, the plant-based version isn’t significantly more expensive. For a 350g jar, the original Nutella costs around £3.20, depending on the supermarket. In Sainsbury’s, Nutella Plant-Based comes in at £4 for the same size.

While that may not seem unreasonable, the story changes when you compare it to other vegan Nutella alternatives.

Nutella Plant-Based works out at £1.14 per 100g.

In contrast, Nature’s Store, also available through Sainsbury’s in a 350g jar, comes in at just 71 pence per 100g.

Other brands, including Deliciously Ella, Rhythm 108, Meridian, and supermarket own brands M&S Plant Kitchen and OMV by Asda, range in price from 42.9 pence to £1.98 per 100g.

But how do they compare when it comes to ingredients and nutritional value? Let’s take a look.

                           Spread on toast, the vegan Nutella is almost indistinguishable from the original. Photo © Vegan Food & Living

Nutritional values in vegan Nutella

Impressively, Ferrero has managed to match the original Nutella almost gram for gram in nutritional value. The only notable difference is a nearly 20 per cent drop in sugar, which is not a bad trade-off.

Clearly, the years of development have paid off, as it’s hard to fault it as a plant-based alternative to the original.

Nutella Plant-Based feels like a true alternative, rather than a compromise. There are no unfamiliar extras or questionable ingredients beyond those found in the non-vegan version.

Just like the original, Nutella Plant-Based contains palm oil, meaning those who prefer to avoid it for ethical reasons will want to give this a miss too.

And while the original Nutella uses just sugar and vanillin for sweetness and flavour, the plant-based version includes powdered rice syrup and unspecified flavourings.

Still, there’s no evidence these ingredients are any more artificial than vanillin itself, which is often a synthetic compound.

The rice syrup, intended to mimic the texture of milk powder, is generally considered safe, though it does have a high glycaemic index.

The new Nutella offers more protein, less sugar, and a richer, nuttier flavour than competitors. But at nearly twice the price, is it worth it? Photo © Vegan Food & Living

How Nutella Plant-Based compares to other vegan alternatives

In general, the more expensive vegan Nutella alternatives tend to include nuts as the main ingredient and avoid added sugars in favour of natural sweeteners.

This makes them a better option nutritionally, but usually comes at the expense of flavour.

They can be delicious in their own right, but if you’re craving that classic, indulgent Nutella experience, they’re not always a match.

Cheaper brands, on the other hand, tend to mimic the original more closely.

Nature’s Store, for example, shares a similar ingredients list: sugar, palm oil, hazelnuts, cocoa powder, sunflower lecithin and natural vanilla flavouring. No rice syrup. No chickpeas.

Nutritionally, Nutella Plant-Based is roughly on par with these cheaper brands when it comes to calories, fat and salt.

However, it does come with less sugar (45.4g per 100g vs Nature’s Store’s 58g) and more protein (6.8g vs 3.8g).

If that matters to you, the extra spend might be justified.

Is Nutella Plant-Based more sustainable?

By skipping dairy, Nutella Plant-Based is inherently more sustainable than its predecessor.

The new Nutella Plant-Based also boasts a jar made from 60% recycled glass, and a lid sourced from recycled plastic using a mass balance approach verified by ISCC, helping support the use of more recycled materials in existing supply chains.

While many would prefer the brand ditch palm oil altogether, both versions of Nutella use RSPO-certified palm oil.

Ferrero says it’s committed to ‘no deforestation’, sourcing palm oil from a segregated, fully traceable supply chain.

That’s a positive step, though it’s worth noting that RSPO certification doesn’t eliminate the issues linked to palm oil entirely.

The verdict

With its classic, nutty flavour and unmistakable sweetness, Nutella Plant-Based is a brilliant product for those who miss the taste of the original.

It’s a testament to how thorough research and development can create a vegan product that not only copies the original recipe but improves upon it.

Of course, when health and nutrition take priority, chocolate spread in any form probably won’t be the first food I reach for.

Even so, knowing that Nutella Plant-Based offers a lower sugar, higher protein alternative that’s just as delicious and only a fraction more costly, I’d be highly likely to opt for this when shopping for a toast topper or ingredient.

However, the stickier, claggy texture is just off-putting enough that I’ll be sticking with smaller, cheaper brands when I fancy a cheeky spoonful.

https://www.veganfoodandliving.com/products/vegan-nutella-plant-based-review-taste-test-price-nutrition-sustainability-compared/