Latest news with #Veganuary
Hans India
4 days ago
- Health
- Hans India
The rise of veganism: What's fueling the global surge in plant based diets?
Over the past decade, veganism and plant based eating have transitioned from niche lifestyle choices into global phenomena. It's a surge driven by a potent mix of health consciousness, environmental urgency, ethics, food innovation, and shifting consumer power. Health, Environment, and Ethics in Alignment A major catalyst behind the growth of plant based diets is growing awareness of the triple benefits they offer—improved health, reduced climate impact, and animal welfare. Research strongly supports the health advantages of well planned vegan diets for reducing risks of heart disease, type 2 diabetes, certain cancers, and obesity. In fact, a position paper released in early 2025 affirmed that vegetarian and vegan dietary patterns are nutritionally adequate and linked to better cardiometabolic health outcomes. Simultaneously, environmental concerns are a powerful motivator. Animal agriculture is responsible for a significant share of greenhouse gas emissions—estimates range from 15–30% globally—with plant based eating able to cut food system emissions by up to 75% and slash land and water use dramatically. Landmark modelling even suggests that universal adoption of vegan diets could free up three quarters of all agricultural land—equivalent to massive tracts now used for livestock farming. Ethical motivations also loom large. Surveys show around 79% of self identified vegans point to animal rights and cruelty concerns as a key driver—even more so than health or climate concerns. Food Innovation and Consumer Access The food industry has responded in kind. Driven by consumer demand and innovation, plant based sales have skyrocketed. The U.S. vegan food market nearly doubled from $3.9 billion in 2017 to $8.1 billion in 2023, and global plant based retail sales climbed from $21.6 billion in 2019 to $29 billion in 2023. Projections foresee the vegan food market reaching $37.5 billion by 2030, with strong growth in both North America and Asia Pacific. Restaurants and mainstream retailers now tagged vegan options clearly, while products like plant based meats and dairy are better tasting and more widely available than ever. Veganuary, the annual 'try vegan in January' campaign, exploded from just 3,300 participants in 2014 to over 25.8 million in January 2025 alone—a signifier of growing mainstream interest. Culture, Generational Shifts and Social Influence Younger generations are particularly pivotal. Surveys in 2025 show that more than two thirds of consumers report wanting more plant based meals—but only about one in five have made that a regular habit, pointing to a clear 'intention gap' that younger groups are closing faster. Gen Z and millennials are especially driving adoption: in the UK, nearly half of UK Gen Z intend to try meat free diets in 2025. Social media, celebrity endorsements, documentaries, and ethical influencers have also normalized plant based lifestyles. Campaigns such as Veganuary, documentary films, and visible celebrity and athlete advocates have helped reset perceptions—making veganism feel more aspirational and accessible. But It's Not Without Challenges The rise isn't without friction. Economic pressures like the high cost of living and inflation have dampened growth in some markets, leading to declines in substitute meat sales and even closures of some vegan restaurants. Meanwhile, backlash from dietary counter culture movements (e.g. the 'carnivore diet') and skepticism about ultra processed vegan foods also represent competing cultural forces What's Next? Looking ahead, growth is expected to continue, though increasingly via 'flexitarian' rather than exclusively vegan consumers—people reducing but not eliminating animal products. With pro plant based dietary policies, government backing, corporate innovation, and shifting cultural norms, plant based diets are poised to remain a major global trend. Ultimately, the surge is fueled not by any single factor but by the alignment of ethics, health, activism, industry, and awareness—a convergence that's shifting how millions around the world think about the food they eat and the impact it has. (The writer is an Executive Chef at Alora Coastal Mediterranean San Francisco, US)
South China Morning Post
5 days ago
- Lifestyle
- South China Morning Post
Could plant-based egg be answer to UK's allergy and sustainability concerns?
Following months of anticipation, the UK has just welcomed its first plant-based egg made from mung beans. The American brand Just Egg has launched in the UK and may be the answer to the country's allergy and environmental concerns. Made from mung beans, the product claims to look, cook and taste like eggs – minus the chickens. With a steadily growing number of Britons exploring more sustainable, allergy-friendly or plant-forward diets, the arrival of this vegan egg could not be more timely. 'We think there's a huge pent-up demand for it,' says Matthew Glover, founder of Veganuary and chair of the Vegan Food Group, the team behind the UK roll-out. 'There's not been anything like this on the market so far. So we're very excited to launch it into the UK.'
RTÉ News
07-08-2025
- Business
- RTÉ News
What are plant-based 'eggs' made of?
The American brand Just Egg, which already seems to be a household name in the US, has now officially launched in the UK, with plans to appear in Ireland and the rest of Europe later this year. Made from mung beans, the product claims to look, cook and taste like eggs – minus the chickens. Perfect for those exploring more sustainable, allergy-friendly or plant-forward diets, the arrival of this vegan egg couldn't be more timely. "We think there's a huge pent-up demand for it," says Matthew Glover, founder of Veganuary and chair of the Vegan Food Group, the team behind the UK rollout. "There's not been anything like this on the market so far." Although headlines around the plant-based food industry often focus on falling sales or investor pullback, Glover sees that as a misread of the bigger picture. "It's challenging times," he admits, "there's been a lot of misinformation that has been shared. But in the US, Just Egg is very much a growing product. It has 99% of the plant-based egg market […] it's one of the fastest-growing egg brands out there." And while veganism is often painted as a niche movement, this product is not just for the animal-free faithful: "[This] product is really for everybody, not just vegans, it's for anybody that's plant-curious," says Glover, "there's a lot of people that are allergic to eggs, so it's perfect for those individuals." Diet restrictions due to intolerances or allergies are predicted to account for a growing vegan market. Nutritionist and author Rhiannon Lambert sees it as a potential game-changer for people with allergies or restrictions and anyone hoping to improve their health without giving up familiar comfort foods. "So many people have different dietary requirements, and we're looking for something that cooks in the same way, that's better for the environment," explains Lambert. Lambert's focus is on both nutrition and accessibility. "What's been lacking in the past with alternatives for eggs is the fact that it's really hard to get the texture that cooks well and get enough protein," she says, "and per serving, this has 13 grams of protein." This is the closest a plant-based egg has been able to get, containing around 5.9 grams of protein 'per egg' compared to 6.3 grams in a chicken egg. While nutrition is a key concern, many opting for this plant-based alternative will be doing it more for the planet as opposed to their health. The egg industry has recently made moves to develop carbon-neutral farming methods, like off-setting the emissions produced during the production process, but experts remain unconvinced. "Over 40 percent of the pollution in the UK rivers comes from poultry – that's both egg production and chicken production," says Glover. "We don't have any of those associated pollution problems with a vegan egg." For Lambert, the environmental conversation goes beyond carbon offsetting. "It's the land use that comes with eggs as well," she says. "This has been made from mung beans […] we're looking at water saving every year for the planet, which is exceptional." Abigail Nelson-Ehoff, who leads marketing at Vegan Food Group, says "it takes 53 gallons of water per egg to be able to produce it. That's from the feed that's needed – not just that individual chicken, but all of the feed and the water that can go into growing the feed." Instead of importing the product from the US – which would inflate its price and carbon footprint – the company has started production in Europe. "That allows us to make sure we're investing in price from our side," Nelson-Ehoff explains. Despite the boom-and-bust narrative around plant-based products, Nelson-Ehoff sees this moment not as a dip, but a transition. "We're probably the youngest category […] and if you think of that bell curve of early adopters, we feel we are at the point where it starts to plateau into more of a regular state." So, whether you're vegan, egg-allergic or simply curious about cutting down on animal products – this invention marks a significant shift in what's possible on the breakfast plate. And as the conversation around sustainable food continues to evolve, this mung bean-based newcomer could well become a staple in kitchen cupboards across the world. The proof, however, will be in the frying pan.
Daily Mirror
05-07-2025
- Entertainment
- Daily Mirror
Philomena Cunk star calls for farms to be licensed like zoos to protect animals
Best known for role of Philomena Cunk, Diane has teamed up with organisation Animal Equality to demand a licence scheme for farms to give better protection to chickens, cows, pigs and sheep After Life, Motherland and Mandy have helped turn Diane Morgan into one of our best loved actors. Now the Bolton-born comic is using her platform to give animals a voice after backing a campaign calling on the Government to introduce a zoo-like licensing scheme for farms to protect chickens, cows, pigs and sheep. We meet at The Retreat, a sanctuary near Ashford, Kent, which rescues ex-farm animals, where Diane, 49, tells me about the most important animal in her life - her rescue dog. She said: 'When I first got Bob I was doing Afterlife and took him on set. He was incredible. It was like he'd been on set his whole life. He was like Judy Garland. He would be quiet the minute they shouted action and he'd go and sit behind the cameras. 'He's a toy poodle, so they're very intelligent. It's almost like having a small, furry man, like Ronnie Corbett following you around.' READ MORE: Moby shares the reason why he went back on tour - and it's incredibly on-brand Diane, perhaps best known for role as Philomena Cunk, now lives in London with her partner Ben. She told how they are both completely obsessed with Bob, who was rehomed by the Blue Cross after his previous owners kept him in a cage for 10 hours a day. She said: 'We got him just after my dad had died and he really helped with the grief. If I was sad, he'd pick up on it and come over to me. He is our best friend. I think if you have a pet and you have that connection, it means you look at other animals and think "oh they're not that different.' In 1998, the UK became the first country to ban experiments on animals for cosmetics products and their ingredients. But some brands still sell products made in regions where animal testing is still legal. While on set filming BBC two comedy series Mandy, Diane ensured the whole production used cruelty-free make-up and said she would like to see all sets follow. Another issue she would like to see fixed is clearer labelling on products. She explained: 'It is annoying that things like a handwash are labelled vegan but that just means it doesn't contain animal products. It doesn't mean it hasn't been squirted in the eyes of a rabbit. The labels are very confusing labels. There needs to be clearer messaging.' Asked whether drama and comedy shows should tackle more environmental issues, she said: 'Definitely. I mean, I had an episode of Mandy that was about a fatberg. I was surprised at how many people didn't know what one was. They are an absolute nuisance.' After being vegetarian for 10 years, she participated in Veganuary - a global campaign that encourages people to try a vegan lifestyle for the month of January - last year with Peter Andre.' I found it hard because I loved cheese so much but this year I said to myself, right I am going to put an end to this. Weirdly I have gone off cheese now.' Earlier this year she also contributed a voiceover to a TV advert which encourages people to choose compassion and move away from dairy products - the first of its kind to be aired in cinemas and on Sky and Channel 4. Her passion for animals has seen her team up with Animal Quality who are pressuring the government to bring in licensing for farms and slaughterhouses. She said: 'We are fed this story about all animals running around fields but the reality is most are kept in intensive conditions. Most are not checked and those are done infrequently. 'Anyone can just have a farm. I think if people knew that and knew how animals were treated, more would put pressure on the government to make change. 'I know most people don't want to look at horrible footage, and I understand that. It'll really put a crimp in your day. But I'd much rather be aware and try to do something about it.' A recent report by the The Animal Law Foundation found that fewer than 3% of the UK farms are inspected each year on average, while just half of complaints made against farms in the UK are investigated. When wrongdoing is found, most farmers receive little more than a written caution Abigail Penny, Executive Director of Animal Equality UK, said: "Pubs, taxis, beauticians, and many other sectors are required to have licences to operate - why not farms too? The animal agriculture industry breeds and slaughters over one billion animals every year – we expect far greater scrutiny, transparency, and meaningful consequences when laws are broken. It's the least these animals deserve.'
The Sun
16-05-2025
- Business
- The Sun
Greggs axes popular bake from menu and customers are gutted
GREGGS has axed a popular bake from its menu and customers are gutted. Veggies across the UK have shared their devastation after learning the no-frills bakery chain has stopped selling its Spicy Veg Curry Bake. The bargain delight, packed with peppers, carrots, chickpeas, potatoes, broccoli sweetcorn and spices, first launched in stores back in November 2023. It has featured on menus a number of times since then and returned for Veganuary at the start of this year and usually retailed for around £2.10. Over the past few days, fans have taken to Reddit to find out where the beloved snack has gone. One customers said: "Does anyone know if the spicy veg bake at Greggs has been stopped? "My youngest was gutted we couldn't get it last weekend and I don't want to take him in again if they've stopped selling it." Others were quick to chime in and agree they had noticed it was no longer in stores. Another fan wrote: "It looks to me like they have discontinued it. It's not listed on their website anymore." [vegan] steak bake is coming back. A Greggs spokesperson said: 'The limited-edition Spicy Veg Curry Bake has now come off the menu to make room for our brand-new Red Pepper, Spinach and Feta Bake, which has landed in shops as part of our summer menu." Greggs will raise prices next week in hikes branded a 'theft tax', as Sun reporters again witnessed brazen thefts across UK It's not the first time Greggs has axed a menu item leaving fans upset. Last May, the high street chain axed it's vegan stake beak last and in March this year in confirmed it would no longer serve its ham salad baguette. The lunch item has dropped off the menu in favour of other fresh baguettes, despite regulars insisting it was popular. It is not uncommon for the bakery giant to switch up its menu to make way for new products. WHAT IS NEW AT GREGGS Just this week, the firm unveiled a whole new summer menu. A wave of new options have landed across its 2,600 stores, including a new Korean Chicken Burger and Korean BBQ Chicken Flatbread. Punters can also get their hands on a new Caramelised Biscuit Latte (hot) from £2.75 or an iced verison of the drink from £3.10. The new menu includes a Red Pepper, Feta & Spinach Bake, which has already been dubbed 'lush' by excited followers on Instagram. The Mediterranean-style pastry will cost £2.10. HOW TO SAVE MONEY AT GREGGS Every now and then Greggs will offer freebies and limited time rewards for customers - particularly if it's got new products to introduce. At Greggs you can get a FREE treat on your birthday, but you need to have signed up for the rewards app to claim it. It's a free app and once you've added your birthday you'll get voucher on the day to show in-store for one free cupcake, cream cake or doughnut. There's no need to panic if you don't make it to a Greggs on your actual birthday, as it's valid for one month afterwards. There are other ways to enjoy Greggs' baked goods while watching the pennies. Iceland sells Greggs products you can heat at home - and you'll often find it's a much cheaper way to get your pastry fix. You can grab a box of four sausage rolls for £3 - a saving on buying four separate rolls from Greggs. Greggs new summer menu items and prices All items will be available in shops nationwide from Thursday May 15 Drinks Caramelised Biscuit Latte (hot) – from £2.75 Iced Caramelised Biscuit Latte – from £3.10 Sweet Treats Fat Free Greek Style Yogurt with Strawberry Compote – from £1.55 Lemon Meringue Muffin – from £1.55 (Part of Sweet Treat & Hot Drink Deal) Wellness Shots Plenish Ginger Immunity Shot 60ml – from £1.55 Plenish Turmeric Recovery Shot 60ml – from £1.55 Hot Food (Part of Hot Sandwich, Wedges & Drink Deal) Korean Crispy Chicken Burger – from £4.00 Korean BBQ Chicken Wrap – from £3.80 Spicy Korean BBQ Chicken Baguette – from £3.60 Red Pepper, Feta & Spinach Bake – from £2.10 Cold Sandwiches (Part of Cold Sandwich & Drink Deal) Korean BBQ Chicken Flatbread – from £3.50 Roast Chicken Salad Sandwich – from £2.75 Roast Chicken Salad Roll – from £3.30 Roast Chicken with Honey Mustard Mayonnaise Oval Bite – from £3.50 Cheese & Onion Roll – from £3.30 Pizza (Available after 4pm – Part of Pizza & Drink Deal) Chicken, Sweetcorn and Red Onion Pizza – from £2.40
