New Vegan Ben & Jerry’s, Foam Gummies, and a Brave New Oatly: This Week’s Biggest Food News

From vegnews.com 

By Charlotte Pointing

This week in vegan food: Ben & Jerry’s debuts a new non-dairy flavour, SmartSweets launches vegan foam candy, LÄRABAR adds protein bars, and more

It's official: summer is here. If you’re still deciding where to go on vacation, might we suggest Mexico City? We’ve got the lowdown on why the Mexican capital is quickly becoming one of the world’s most exciting vegan food destinations. BRB, booking a ticket. Staying closer to home? We’ve got you covered there, too, with guides to the ultimate veggie burger toppings and where to find the best vegan ice cream sandwiches. But before you start planning your dream summer, let’s dive into this week’s food news. It’s shaping up to be sweeter than ever.

Ben & Jerry’s just introduced a new non-dairy flavour in its Scoop Shops

Since 2017, Ben & Jerry’s has been serving vegans and dairy-free dessert lovers with an ever-growing line-up of non-dairy treats. Today, the brand offers no fewer than 16 non-dairy pint flavours, along with a variety of vegan options at its Scoop Shops. And now, there’s one more to add to the list.

                                                         Ben & Jerry’s latest non-dairy flavour is available in its Scoop Shops. | Ben & Jerry’s

Just in time for summer, Ben & Jerry’s has launched Non-dairy Key Lime Pie at its Scoop Shops. The new frozen dessert features a sweet, citrusy oat milk base swirled with graham cracker pieces for a classic pie-inspired flavour. According to the brand, the ice cream is “tart, sweet, and totally unbeatable.”

SmartSweets launches vegan foam gummies

Whatever gummy candy you’re craving, chances are SmartSweets has a vegan alternative. Swedish Fish? Check. Peach rings? Check. Fluffy, chewy foam candy? Check. Yep, really.

That last option is the brand’s latest innovation. Available at retailers now, SmartSweets’ new Dream Puffs come in adorable cloud and rainbow shapes with the nostalgic soft, squishy texture of classic foam candy. And like all of the brand’s products, they’re not just plant-based, they’re significantly lower in sugar, too. In fact, Dream Puffs contain 91 percent less sugar than traditional foam candy.

                                                    SmartSweets’ new offering is a vegan take on foam candy. | SmartSweets

We were intrigued by the innovation, so we asked Alexandra Thorne, the senior manager of marketing at SmartSweets, a few questions. Here’s what they had to say:

VegNews: What inspired SmartSweets to enter the foam candy category with Dream Puffs?

Alexandra Thorne: ”We are always listening to our consumers and paying attention to what they are eating, loving, and talking about! Right now, that is foam candy. Fuelled by our spirit of innovation, we set out to make a low-sugar, vegan foam candy that delivers on our promise of no artificial sweeteners, added sugars, sugar alcohols, or synthetic dyes. The distinct manufacturing process developed to create Dream Puffs is unlike anything we’ve done before, and the resulting mix of deliciously creamy Strawberry Foam and Peach Foam flavours with our softest, squishiest texture yet is really special.”

VegNews: Why was now the right time to expand beyond your existing candy formats?

Thorne: ”The Swedish Candy trend is directly fuelling demand for foam formats, and foam candy is growing significantly vs. year ago, dramatically outpacing total non-chocolate candy growth. The white space was clear: no low-sugar better-for-you competitor existed in the format, leaving SmartSweets as the only brand that serves the growing foam candy shopper with a better-for-you choice. This resulted in Dream Puffs, a soft and squishy foam candy with 91% less sugar than traditional foam candy and an entirely new candy texture category for SmartSweets, delivering craveable texture consumers want alongside smooth, perfectly balanced flavours - without all the sugar.”

VegNews: Could Dream Puffs lead to additional texture-forward or format-focused launches in the future?

Thorne: ”Absolutely! The early feedback has been amazing, and the excitement for Dream Puffs paired with our consumer data makes it clear that our shoppers are hungry for more. SmartSweets is in the business of reimagining candy as a category, not just optimizing a single format - we’ve built real credibility and scale in the gummy and chewy candy space. That track record gives us the retailer relationships and consumer trust to successfully introduce new formats, flavours, and textures.”

Lärabar debuts new plant-based protein bar line

Lärabar has long proven that great flavour doesn’t require a long ingredients list. Made with an emphasis on whole foods, its bars are known for delivering both taste and nutrition. But the brand decided to raise the bar even higher with its latest launch.

        Lärabar’s new protein bar line comes in three flavours: Peanut Butter Chocolate, Cinnamon Nut, and Lemon. | Lärabar 

Its new protein bars are just as delicious as the originals, but they pack a much bigger protein punch, with 10 to 12 grams per bar. That’s a significant upgrade from the brand’s classic bars, which contain around four grams of protein each. The plant-based bars are available in three flavours: Peanut Butter Chocolate, Cinnamon Nut, and Lemon.

“We heard you. People want more protein, but they don’t want to compromise on taste or quality,” said Scott Baldwin, VP and Business Unit Director for Bars at General Mills. “So we challenged ourselves to make a protein bar that truly tastes like Lärabar, taking everything you love about the original and adding the protein you want.”

China is getting a one-of-a-kind high-fibre Oatly

Oatly is constantly rolling out innovative new products and flavours. The only catch? They don’t always make it to the US. Unfortunately, that’s the case with its latest launch: a high-fibre oat milk that recently debuted in China.

                                                   Oatly’s new milk contains more than seven grams of fibre per bottle. | Oatly

And when we say high fibre, we really do mean it. Each bottle contains 7.5 grams of the nutrient. It’s a marked shift in direction from the US market, which is currently obsessed with maximizing protein. But both Americans and Chinese don’t consume enough fibre. So the brand hopes the new product will help attract more Chinese consumers, where demand for functional foods is rising alongside increased use of GLP-1 medications. The launch comes at a key time for Oatly, as it looks to strengthen its performance in the Chinese market.

Could it come to the US next? Follow VegNews for the story.

https://vegnews.com/food-news-new-ben-jerrys-oatly

6 high-protein vegan dinners for when you're too tired to cook

From msn.com/en-us

Some nights, you just don't have it in you. The kids are done, the inbox is full, and the idea of chopping, marinating, or doing anything that takes more than thirty minutes feels genuinely impossible. That's not a failure of motivation. That's just Tuesday.

The good news is that plant-based eating actually has your back on those nights more than you might think. Analysis of eating records from people following plant-based diets shows they typically get significantly more protein than they need each day, and beans, lentils, and canned legumes are among the most reliable sources. These six dinners lean on exactly those pantry staples. They're fast, filling, and genuinely satisfying, even on your most depleted evenings.

1. Creamy Butter Bean Tomato Skillet

This is one of those meals that sounds fancy but asks almost nothing of you. Butter beans cook up in a rich, creamy tomato sauce in under thirty minutes, and with around 16 grams of protein per serving, it's a genuinely easy way to meet your protein goals even on a lazy evening.

1. Creamy Butter Bean Tomato Skillet (Image Credits: Unsplash)

All you need is a can of butter beans, a can of crushed tomatoes, some garlic, olive oil, and whatever herbs you have around. Legumes like butter beans are among the most reliable plant-based protein sources out there.

They're affordable, versatile, and packed with fibre and essential amino acids. Serve this over crusty bread or toss in some cooked pasta and you've got a complete, comforting dinner with almost no effort.

A handful of baby spinach stirred in at the end adds iron and colour without any extra work.

2. One-Pot Curried Lentil Soup

2. One-Pot Curried Lentil Soup (Image Credits: Pixabay)

A curried lentil soup is warming and comforting, perfect for cooler evenings with its Indian-inspired spices, and comes in at around 17 grams of protein per serving. Lentils are genuinely one of the most low-effort high-protein foods in a plant-based kitchen.

Cooked lentils lead the plant protein pack at 18 grams per cup, which means even a modest bowl goes a long way toward keeping you full. The trick with lentil soup is that it actually tastes better when you don't fuss over it.

Dump everything into one pot, simmer, and walk away. This kind of lentil vegetable soup is made with simple ingredients and works well for year-round dinners and meal prep.

Make a big batch on Sunday and you're set for a few nights in a row, which is honestly the kind of planning that saves tired weeknights.

3. Sweet Chili Tofu Stir-Fry with Brown Rice

3. Sweet Chili Tofu Stir-Fry with Brown Rice (Image Credits: Pexels)

Stir-fried tofu and veggies tossed in a sweet chili sauce make for an easy vegan dinner that delivers around 17 grams of protein on its own. Add a cup of cooked brown rice and you'll stack on another 9 grams of plant protein.

That combination alone puts you in a really solid place nutritionally without much hands-on time at the stove. Soy foods like tofu work especially well in stir-fries, where high heat creates that satisfying crispy edge that makes the whole dish feel more substantial.

Use extra-firm tofu, press it for ten minutes, cube it, and let the pan do the work. Frozen stir-fry vegetables cut prep down to almost nothing.

This is one of those dinners that looks more impressive than it is, which is exactly the energy we want on a tired night.

4. Peanut Chickpea Stew

4. Peanut Chickpea Stew (Image Credits: Unsplash)

This type of peanut stew uses chickpeas and peanut butter as its protein base, making it a genuinely easy high-protein meal that delivers around 21 grams of protein per serving without any bread. The peanut butter creates that velvety, rich texture that makes it feel indulgent even though you're basically just stirring a few pantry staples together.

It's the kind of dinner that feels like a reward after a long day. Whole grains, beans, and lentils provide a full package of complex carbohydrates, protein, iron, zinc, and B-vitamins, and you can round out the meal with nutritional yeast for extra B12, or mix in nuts and seeds for healthy fats and magnesium.

Serve the stew over rice or with warm flatbread. It reheats beautifully, so leftovers actually feel like a treat the next day.

5. Spiced Chickpea and Quinoa Buddha Bowl

5. Spiced Chickpea and Quinoa Buddha Bowl (Image Credits: Pexels)

A well-built Buddha bowl combines vegetables, nourishing grains, and plenty of vegan protein, and a peanut-dressed version can clock in at around 19 grams of protein per serving. The real beauty of a bowl dinner is the assembly.

Cook the quinoa ahead, roast a can of chickpeas in the oven with cumin and smoked paprika, and layer everything over greens with whatever sauce sounds good. Roasted sweet potatoes and black beans pair beautifully with fluffy quinoa and a zesty avocado-lime dressing in a colourful, nutrient-dense bowl that's easy to batch ahead.

The whole thing comes together in about twenty-five minutes, and because each component is so simple, you can mix and match based on what's already in the fridge. Getting a variety of different plant protein sources on the plate, like pairing grains with legumes, ensures you're covering all the amino acids your body needs.

6. Red Lentil Curry with Sweet Potatoes

6. Red Lentil Curry with Sweet Potatoes (Image Credits: Pexels)

This Indian-inspired red lentil curry with sweet potatoes is creamy, hearty, and ready in just a few simple steps. It's deeply flavourful and satisfying, and you can make it on the stovetop or in an Instant Pot.

Serve it with steamed rice for a quick, filling weeknight dinner. Red lentils break down as they cook and naturally thicken the sauce, so there's no blending or extra steps needed.

It practically makes itself. Research suggests that replacing some animal-based protein with plant-based sources may help reduce the risk of chronic diseases like heart disease and diabetes.

Plant-based foods also contain important antioxidants, vitamins, and minerals, and the fiber in plant proteins supports satiety and improved gut health. A pot of red lentil curry ticks all of those boxes while also being genuinely cosy.

Freeze any extra in portions and future-you will be very grateful. The thread connecting all six of these dinners is that they rely on ingredients you can keep stocked without much planning: canned legumes, dried lentils, tofu, and a few good spices.

Foods like beans, lentils, tofu, and whole grains can provide the protein your body needs, often with less saturated fat and sodium than animal-based options. On the nights when everything feels like too much, it helps to know that nourishing yourself doesn't have to be complicated.

Sometimes the simplest pot on the stove is the most satisfying one.

Want to see more? Then check out my blog!

https://www.msn.com/en-us/health/nutrition/6-high-protein-vegan-dinners-for-when-youre-too-tired-to-cook/ar-AA22r1aZ

Plant-Based Diets May Reduce The Risk Of Alzheimer’s And Dementia

From plantbasednews.org 

A new study found that even improving your diet in later life was associated with significant risk reduction

Eating a “healthful” plant-based diet is associated with a reduced risk of Alzheimer’s and other dementias, according to a new study.

The study also found that an “unhealthful” diet is linked to a higher risk of Alzheimer’s.

According to the new study, a healthy plant-based diet is one that includes plenty of whole grains, fruits, vegetables, vegetable oils, nuts, legumes, tea, and coffee. Conversely, an unhealthy plant-based diet includes a lot of added sugars, fruit juices, refined grains, and potatoes, “that tend to be eaten as part of fast-foods.”

The researchers behind the study found that people who changed their diets to become less healthy over 10 years ended up with a higher risk of dementia, while those whose diets became healthier still had a reduced risk. With this pattern in mind, the researchers noted that adopting a healthy plant-based diet at an older age was still associated with a beneficial risk reduction.

Song-Yi Park, the study’s lead author, said, “Plant-based diets have been shown to be beneficial in reducing the risk of diseases like diabetes and high blood pressure, but less is known about the risk of Alzheimer’s disease and other dementias.”

Park is an Associate specialist at the University of Hawaii’s Cancer Center. She added, “Our study found that the quality of a plant-based diet mattered, with a higher quality diet associated with a reduced risk, and a lower quality diet associated with an increased risk.”

While the new study found an association between diet and dementia risk, it has not definitively proven that high-quality plant foods reduce risk.

Plant-based diets and the importance of quality

Adobe StockHealthy plant-based diets reduced the risk of Alzheimer’s and dementia the most

To produce the study, Park and her team of researchers worked with 92,849 people with an average age of 59 and a range of dietary habits. This group of people, which included African American, Japanese American, Latino, Native Hawaiian, and white participants, was followed for an average of 11 years. In that time, 21,478 people developed Alzheimer’s disease or another related dementia.

Participants self-reported their dietary patterns via food questionnaires, and the researchers found that those who ate the most plant foods had a 12 percent lower risk of dementia compared to those who ate the least. Meanwhile, those whose diets became the most unhealthy over time experienced a 25 percent higher risk, and those whose diets became healthier had an 11 percent lower risk.

“We found that adopting a plant-based diet, even starting at an older age, and refraining from low-quality plant-based diets were associated with a lower risk of Alzheimer’s and other dementias,” said Park. “Our findings highlight that it is important not only to follow a plant-based diet, but also to ensure that the diet is of high quality.” 

https://plantbasednews.org/lifestyle/health/plant-based-diets-risk-alzheimers-dementia/

The Rise of Vegan Mayonnaise in the UK Restaurant Industry

From on-magazine.co.uk/food

Plant-based dining in the UK has moved well beyond specialist vegan cafés. It is now part of mainstream hospitality, from casual dining and pub menus to hotel catering, quick-service restaurants and grab-and-go food. For operators, this shift is not only about trends. It is about making menus more flexible, commercially efficient and accessible to a wider customer base.

One category where this change is especially visible is condiments. Mayonnaise remains a core ingredient in professional kitchens, used in burgers, sandwiches, wraps, salads, dips, dressings and loaded fries. However, restaurants are increasingly looking at egg-free alternatives as a practical way to serve vegan, vegetarian, flexitarian and allergy-conscious customers without creating unnecessary complexity in the kitchen.

Plant-based demand is no longer niche

Recent consumer research suggests that plant-based products now appeal to a much broader audience than strict vegans. A 2025 GFI Europe report found that 71.5% of UK adults could be considered potential consumers of plant-based food, while only 2% identified as vegan. This matters for restaurants because the largest opportunity is not limited to vegan diners, but includes mainstream customers who are open to plant-based choices when they taste good and fit naturally into familiar dishes.

Why egg-free sauces work for modern menus

For foodservice operators, egg-free mayonnaise can simplify menu planning. Instead of stocking separate sauces for standard, vegetarian and vegan dishes, one high-quality plant-based option can work across several menu items. That can reduce the number of stock-keeping units, make staff training easier and lower the risk of mistakes during busy service.

There is also an allergen-management benefit. Egg is a common allergen that food businesses must handle carefully. For family restaurants, hotels, cafés and caterers, using egg-free alternatives in selected dishes can make menu communication simpler and more inclusive.

For restaurants, the practical advantages include:

• broader appeal across vegan, vegetarian and flexitarian customers;
• easier menu adaptation without changing core recipes;
• reduced reliance on egg-containing condiments;
• simpler stock management for busy kitchens;
• more flexible use across burgers, wraps, salads, dips and dressings.

Commercial advantages for restaurants

The business case is not only about ethics or dietary preference. A versatile creamy sauce can support cost control and operational consistency. It can be used as a spread, dip, dressing base or sauce component, helping kitchens standardise recipes across multiple dishes.

A good egg-free product should offer a neutral flavour, stable texture and reliable performance in cold applications. These characteristics matter in foodservice because sauces are often prepared in advance, stored in bulk and used across different menu formats throughout the day.

The global vegan mayonnaise category is also expanding. Persistence Market Research projects the market to reach US$1.13 billion in 2026 and grow to US$2.12 billion by 2033, with an estimated 9.4% CAGR. This growth reflects a wider shift in consumer expectations and product availability, giving restaurants more choice than they had a few years ago.

B2B supply and QP Foods UK

For restaurants and wholesalers, supply reliability is as important as the product itself. Packaging formats, bulk availability, production consistency and delivery planning all affect whether a sauce works in a commercial kitchen.

One relevant B2B supplier is QP Foods UK, which produces premium egg-free mayonnaise in modern manufacturing facilities in Ukraine and offers various packaging options for bulk buyers.

QP Foods UK’s product range includes options suitable for professional kitchens, wholesalers, food manufacturers and restaurant operators looking for scalable supply. For buyers, the key value is not simply that the product is plant-based, but that it can be integrated into everyday foodservice operations without adding unnecessary complexity.

Why now is a good time to review sauce supply

For UK restaurants, the rise of egg-free condiments is part of a broader move towards flexible menus. Customers increasingly expect plant-based options to be available without needing a separate or limited menu. At the same time, operators need ingredients that are practical, cost-effective and easy to integrate into existing recipes.

Reviewing sauce supply now can help restaurants improve menu inclusivity, simplify kitchen operations and prepare for continued demand from flexitarian and plant-curious diners. The most successful products in this category are not those that feel like substitutes, but those that perform well enough to become standard kitchen ingredients.

https://www.on-magazine.co.uk/food/food-features/vegan-mayonnaise-in-the-uk-restaurant-industry/ 

Let Them Eat Plants: Imagining a Better Food Future

From peninsulapress.com

By Eleanor Jackson 

Ava Cuevas often felt excluded in her high school cafeteria. Not because she sat alone, but because, as her friends filled their trays with slices of pizza and scoops of buttery mashed potatoes, she was left with a decidedly less appealing—and less filling—set of choices. A fruit and a vegetable. Or a lactose-induced stomach ache. Always paired with a side of feeling like an afterthought. 

Despite being one of the only vegans in her school, Cuevas is part of a growing community. Today, 14% of Gen-Z self-identify as either vegan or vegetarian–nearly triple their parents’ generation. While they may still be a minority in most rooms, at the recent Food4Thought festival at Stanford, Cuevas and other young vegans found themselves surrounded by like-minded friends. They were living, ever-so-briefly, in the future of sustainable food. 

Research shows that plant-based diets use less land and water and produce less carbon—making them better for the environment. These diets have also been shown to lower risk of diseases including cancer. Despite the documented benefits, most school lunches still rely on meat and dairy products.  

“There was almost never any[thing] for me to eat,” said Dylan Ventura, fellow vegan and UC Berkeley sophomore. “Thinking back on it, I wish I had done something about it. Cause it was something that bothered me.”  

School lunch programs’ reliance on animal products comes partially from policy. In California, for example, public schools are required to offer milk with every meal. But requiring milk be served does not mean students will drink it. Chloe Waterman, a Senior Program Manager for Friends of the Earth and panellist at the conference, shared that “[milk] is the most wasted [cafeteria] item by volume, by weight, and by emissions impact.”  

The good news for vegans? Plant-based meals are better for the environment and for your health. The good news for omnivores? Plant-based meals have become anything but boring. (Ella Jackson/Peninsula Press) 

Waterman was one of many leaders at the Food4Thought festival finding ways for food providers to rely less on animal products. The conference led by example—boasting two full days of vegan catering that ensured even meat eaters left feeling satisfied. They provided vegan burritos and steamed buns for breakfast, paired with pad thai and chocolate cake for lunch. They didn’t skimp on the faux animal products either, offering everything from Just-brand “egg” scramble to Daring’s “chicken” satay.  

While delicious and nutritious vegan cuisine could feed a few hundred people at a two-day conference, experts recognize that they will need to overcome political, economic, and cultural barriers if they want to see more plant-based options in public schools.  

Waterman shared that California is a leader in the field because the state “made historic investments in school meals under the Newsom administration.” The state invested in farm to school, in plant-based options, and in the infrastructure needed for in-house cooking. In 2022, they launched the School Food Best Practices Fund which authorized a hundred million dollars for schools to procure values-aligned foods including California grown foods, plant-based options, and foods to accommodate students with religious or restricted diets. 

Even with the state subsidies, cost remained one of the biggest challenges for districts that receive roughly $4.50 per student per meal from the federal government to cover both food and labor costs. Between 2019 and 2023, the percentage of plant-based school lunch options only grew from 7% to 11% in California. The incremental change means that school lunches continue to disappoint California vegans.  

It’s a disappointment Ventura remembers all too well. Like Cuevas, he became vegan through animal advocacy and recalls being one of the only vegans in his community. He grew up in a mostly Hispanic city where meat is a big part of the culture. “It was rare that people were accepting and understanding and even rarer that people were supportive,” Ventura said.  

Not so at Food4Thought. There students like Cuevas and Ventura lived in a world where food was designed for them and for the planet. They smiled as they shared their best vegan mac and cheese recipes and dreamt of a future world where these recipes became the norm, rather than an afterthought.  

In Cuevas’s dream dining hall, everything would be plant-based by default. Of course, students could ask for animal-based proteins, but “for once, I’m not the one that has to be asking for a change.” That dream may still be far from reality, but Cuevas and her peers are helping to build the momentum, dish by dish. 

https://peninsulapress.com/2026/05/26/let-them-eat-plants-imagining-a-better-food-future/

Dear Daniella Moyles: ‘I want to stop being vegan – how do I untangle food choices from identity?’

From image.ie

By Daniella Moyles

Daniella Moyles, writer, psychotherapist and founder of The STLL, answers your dilemmas

Q: I want to stop being vegan, but I can’t get past the emotional and psychological block. How do I untangle food choices from identity?

There’s a particular kind of panic that comes when we realise we might be changing in a way our past self wouldn’t approve of. Sometimes it’s smaller and stranger than we’d expect, like standing in front of a café menu, wondering why ordering eggs suddenly feels like a moral identity crisis.

As you’ve already noted, one of the most psychologically difficult things about veganism is that, for many people, it becomes strongly woven into their sense of self. You’re not just someone who eats vegan, you become ‘a vegan’. And identities, once adopted publicly, can begin to feel fixed – even more so if they’ve brought with them community, certainty, admiration, or a sense of moral coherence. So if you’re now craving change, it makes sense that your brain is treating this less like a dietary adjustment and more like a threat to your character.

We often assume identity is something stable and authentic, something we discover once and then defend forever. In reality, healthy identity is flexible. Psychologically mature people are usually capable of revising themselves. Rigidity comes when we confuse changing our behaviour with betraying our values. Deciding to eat eggs again does not automatically erase the compassion, environmental concern, or ethical awareness that may have led you to veganism in the first place.

What’s likely happening is cognitive dissonance – the psychological term for the uncomfortable feeling of holding two conflicting truths simultaneously. For example, “I still care about animals, and I no longer want to eat this way.” Our brain hates the uncertainty of this contradiction, so it rushes to resolve it by creating dramatic narratives that might sound like “This is weakness.” “I’m fake.” “I’ve failed.”

In therapy, we’d slow that process down considerably. Instead of arguing with the feeling, we’d get curious about what it’s protecting. Because underneath the loud food narrative, there’s often a quiet, self-defining question like, “Who am I allowed to become?” That question tends to carry particular weight for women, who are frequently rewarded (socially, politically, aesthetically) for consistency and coherence. Once we’ve declared ourselves publicly, changing our minds can feel embarrassing or even socially dangerous, as if revision is the same as unreliability. There’s also the modern pressure to turn every lifestyle choice into a personal brand. Wellness, fitness, clean eating, sustainability, these things easily become moral shorthand for being a “good” person. When your diet has been doing some of that identity work for you, stepping away from it can feel like losing a credential rather than simply adjusting what you eat.

Your morality is not measured by your dietary purity. That framing, where our food choices stand in for aspects of our character, is one worth dismantling, because it tends to produce an exhausting all-or-nothing logic. “If I can’t do it perfectly, I’m a hypocrite.” But all of us live with compromises between our ideals and our reality – our health, pleasure, finances, and changing bodily needs. Nuance is a fact of being human.

Practically, it can help to stop framing this as “becoming a different person” or denouncing your former self. Try to view it as an expansion of your choices. You’re updating your relationship with your body and your values in response to new information, needs, or feelings. That’s psychologically healthy behaviour. In time, you might find yourself ordering a dish without thinking, enjoying it, and only later noticing that you didn’t feel guilty, and that’s your nervous system recalibrating in response.

However, if the emotional block remains strong, please approach it with curiosity rather than force. Shaming ourselves is rarely to never effective. Instead, ask yourself, “What exactly am I afraid this says about me?” Is it a weakness? Selfishness? Loss of belonging? Name the fundamental fear underneath the food, and the food usually loses its power. Becoming fully yourself over a lifetime will require you to disappoint several former versions of yourself. That’s the price of real growth.

https://www.image.ie/self/dear-daniella-moyles-i-want-to-stop-being-vegan-how-do-i-untangle-food-choices-from-identity-991968

PETA ad reveals the surprising bedroom benefits of going vegan

From veganfoodandliving.com

A bold new PETA campaign draws on clinical data to show that switching to a vegan diet can increase erectile firmness and double sexual stamina for men

Eating meat is often considered ‘manly’ and has been linked with traditional masculinity in advertising for many years. However, clinical research is increasingly turning this narrative on its head, proving that a plant-based diet can significantly enhance physical performance.

Nutritional experts now know that the key to male vitality lies in the circulatory benefits of whole foods rather than animal proteins.

A bold new campaign from PETA is using this science to highlight how ditching dairy and meat can drastically improve men’s sexual health and stamina.

The science behind the stamina

Created in collaboration with creative agency Samy, the three 30-second films use tongue-in-cheek scenarios, including duelling and karate, to show plant-powered men with superior nether-region strength.

But there is hard science backing up the comedy. The campaign draws on data featured in the 2018 documentary The Game Changers, which revealed that men eating exclusively plant-based meals achieved 13.5% firmer erections on average, and lasted up to five times longer.

PETA also points to wider research indicating that vegan diets can lead to significantly higher total sperm counts and superior sperm motility. By clogging arteries with cholesterol, meat and dairy can actively hinder blood flow, while plant-based whole foods keep the circulatory system running smoothly.

Hard truths about a plant-based diet for men

The campaign positions veganism not as a sacrifice, but as a lifestyle upgrade that tackles everything from erectile dysfunction to global emissions.

Speaking on the launch, PETA’s senior projects manager, Dr Carys Bennett called the campaign “a playful reminder that what happens in the kitchen can have a real impact on men’s stamina, in more ways than one.

“Studies show that meat, eggs, and dairy products are loaded with cholesterol that can clog your arteries – but healthy vegan meals will keep the blood flowing to all the body’s organs.”

Ultimately, the initiative aims to prove that protecting animal welfare and boosting personal vitality go hand in hand.

https://www.veganfoodandliving.com/news/harden-up-men-peta-ad/