On November 8, two artisan ice cream chains, OddFellows and Humphry Slocombe, will add a new vegan ice cream option to all five of their locations in New York City and the San Francisco Bay Area, respectively. The launch will mark the public debut of Eclipse Foods, a San Francisco food technology startup which creates what it calls an udderly indistinguishable vegan milk with whole food ingredients such as cassava and ancient corn that mimic cow-derived dairy on a molecular level without the use of soy, nuts, coconut, stabilizers, gums, or GMOs. At OddFellows, guests can order two flavors of the new vegan ice cream (Miso Cherry and Olive Oil Plum), while Humphry Slocombe will offer a Mexican Hot Chocolate flavor.

Eclipse was founded this fall by two food-technology experts: Aylon Steinhart (who previously worked with nonprofit The Good Food Institute) and Thomas Bowman (an award-winning chef and the former Director of Product Development at San Francisco startup JUST). We founded Eclipse Foods because we want to make it easy for consumers to make sustainable, healthy, and humane choices, Steinhart said. Delicious plant-based foods that actually appeal to all types of eaters can and will change the world. Backed by Reddit co-founder Alexis Ohanian, Gmail founder Paul Buchheit, and Daiya Foods former Chairman of the Board Eric Patel, Eclipses mission is to produce identical vegan replacements that are cheaper, kinder to animals, and more environmentally friendly than traditional dairy. While there are a growing number of excellent replacement meat options with brands like Beyond Meat and Impossible Foods, dairy has lagged behind, Steinhart said. There are clearly alternative milks, cheeses, and ice creams out there made from nuts and other plants, but there are no true replacements that are indistinguishable from their dairy counterparts. And thats exactly what were doing. Its been incredible to watch people try our ice cream for the first time, and see the total disbelief on their faces when we tell them it is made of plants.

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You might think the words carnivore and vegan are completely opposite ends of the spectrum. The former is the meatiest of meat-eaters, they love anything and everything that comes from an animal. The latter abstains entirely from animal products. In the past, vegans have been stereotyped as sporting flower crowns and eating nothing but leaves and fresh air.

But theres a shift happening. Plant-based food can be just as indulgent and filling as animal-based food. And one blogger is here to show people that food loved by vegans and carnivores can be one and the same.

Candice Hutchings YouTuber and founder of recipe blog Edgy Veg first turned vegan nine years ago. She didnt make the switch out of a disdain for meat, but out of a love for animals. I love animals so much, I couldnt justify eating them or things that come from them, she told LIVEKINDLY.

I couldnt find foods I enjoyed so I started making my own foods to satisfy my cravings. I started sharing these recipes with people I knew, then more people became interested in them, she added. At the time, no one else was eating or making vegan junk foods, so thats what made it Edgy.

Hutchings carnivore-approved recipes range from fried chicken (using grapefruit peel) to sushi tuna rolls made with watermelon. Each of her recipes is about making the vegan diet seem approachable to everyone. She said, I want people, vegan or not, to enjoy plant-based foods.

For Hutchings, its all about keeping the familiarity of the foods you eat every day but without the animal products.I think a good way to transition to cooking and eating vegan is to really master the vegan foods youre already eating,she explained.Your favorite pasta dish, favorite snacks, stir fry, anything that youre already used to eating.

She stressed that theres no point in trying to force down a kale salad if you werent interested in these types of foods before you went vegan.

The secret is to take the dishes you already love and start by making simple swaps. Love cheesy pasta? Find a vegan recipe. Love burgers? Try out some different vegan meat brands, or make your own patties.

Its important to transition foods you already love eating to their vegan counterpart, said Hutchings.The way to sustainably eat a vegan diet is to keep as close to how youre regularly eating as possible. Eat burgers, sandwiches, pasta, soups, but eat the vegan equivalent. This way you stay satisfied and you can happily stay on a plant-based diet.

Many people are now flexitarian; they still eat meat, but theyre trying to eat more plant-based foods. Hutchings said, I definitely think there has been a huge shift and I dont see it slowing down anytime soon. But could everyone go all the way and be plant-based all the time? The food blogger is dubious.

She said, I would love for everyone to eat plant-based, but Im not sure there would be more vegans than meat-eaters in the near future.

Shes positive that change is just around the corner, though.With the way things are going, I think it will be more normalized, more accessible, more accepted, but I think as a society it will be a slower transition,she added.[Its] not impossible.

Its all about having the courage to try new things, believes Hutchings. If more people are open to trying out new plant-based foods and experimenting with new recipes, we could be headed towards a future that is better for the earth, the animals, and our bodies.

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The Secret to Eating More Vegan Food? Think Like a Carnivore

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Recipe blogger Candice Hutchings -- the founder of Edgy Veg -- makes vegan meat recipes to suit everyone, even carnivores.

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Charlotte Pointing

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The Secret to Eating More Vegan Food? Think Like a Carnivore - LIVEKINDLY

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These vegan Thanksgiving recipes can sneak onto a conventional table or make up their own plant-based feast.

No one likes to hear the words dietary restrictions around the time of a holiday thats literally centered on food, but when setting the table for a mixed crowd, it can be helpful to whip up options that everyone can enjoy.

Thanksgiving has never been the vegan-friendliest celebrationthe pilgrims were not carving up a tofurkey, for instancebut a little bit of ingenuity can not only make every mouth happy at dinner but also lighten up the meal to leave plenty of room for seconds or dessert (and then seconds of dessert).

If youve got a fully vegan crew, then consider your menu planned. If youre hosting both vegan and non-vegan guests, consider offering some of these plant-based versions of classic Thanksgiving dishes side-by-side. If youre simply interested in cutting back on dairy, eggs, and meat to make dinner a healthier or more earth-conscious affair, you probably dont even need to say the word vegan when you put these dishes out to sharetheyre so good, they dont need any introduction.

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This recipe is a bit labor-intensive, but hey, so is turkeyall that defrosting and brining and roasting and basting and resting and carving, who wants to go through that trouble? Instead, take the time, energy, and enthusiasm you normally reserve for the bird into mixing up this protein platter of pumpkin-crusted tempeh, quinoa, roasted chestnuts, and roasted pumpkin for a seasonal sensation that will quickly have you thinking, Turkey? What turkey? (Bonus: totally guilt-free leftovers for sandwiches the next day.) Get the Pumpkin Protein Platter recipe.

For an easier but no less impressive vegan main, hasselback butternut squash is absolutely perfect. This recipe glazes the roasted, scored squash halves with honey, olive oil, Dijon mustard, fresh sage, and thyme and tops them off with chopped pecans. Obviously the honey is not vegan, but theres an easy, totally autumn-appropriate fix: Swap in maple syrup instead. Simple and stunning. Get the Hasselback Butternut Squash recipe.

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This garlicky-good side dish will make everybody forget the old-fashioned limp green beans with slivered almonds that passes as a healthy side at these get-togethers. A creamy mushroom sauce made from non-dairy milk, non-dairy butter, and a tiny bit of flour subs in for a heavy bchamel without sacrificing any of the flavor, and the beans stay crisp enough to remind you that yes, you are in fact eating real vegetables. Get the Green Beans with Garlic Mushroom Sauce recipe.

Another easy way to add some green to the plate is with a heaping helpful of coconut-cream spinach, comfort food at the ultimate. Frozen spinach not only makes this dish a cinch to slap together, but it also gives it that perfect kind of gloopy texture you remember from holidays (and cafeterias) past. Get the No-Cream Creamed Spinach recipe.

There are two types of people in this world: Those who like their sweet potatoes with marshmallow, and those who dont. Thankfully weve got both covered: This dish calls for a spiced topping of aquafabachickpea-can liquid or pot liquor whipped up into a cream-like foamthat is fluffy, sweet, and as heaven-pillow light as roasted marshmallows, without the icky gelatin. If you like your side dishes to straddle the border between dinner and dessert, this recipe is your ticket to paradise. Get the Aquafaba Topped Sweet Potato Casserole recipe.

Not into the marshmallow thing? No problem: This nutty, maple-syrup-kissed casserole has the perfect balance of warm homey flavors, slight crunch, and sweet, comforting decadenceno mallows (or substitutes) to be seen. Get the Vegan Sweet Potato Casserole with Pecan Crumble recipe.

If youre in the two types of potatoes belong on the Thanksgiving table camp, youll need a good non-dairy recipe for mashed potatoes too. This vegan version uses coconut milk and apple cider vinegar to mimic the richness and tang of buttermilk, and tops things off with a wine-based gravy. Get the Buttermilk Vegan Mashed Potatoes recipe.

Related Reading: How to Make Creamy, Dairy-Free Mashed Potatoes

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You cant have Thanksgiving without cranberry sauce, and this easy homemade version is naturally vegan, as long as you make sure to buy beet sugar (which is never processed with bone char). Fresh orange juice and zest help brighten it up. Get our Cranberry Sauce recipe.

Jiffy cornbread mix is the secret ingredient to this vegetarian classic, combining the sweetness of corn with the depth of flavor added by the Scarborough Fair flavors of parsley, sage, and thyme. (See below for rosemary, to complete the tune.) Onion and celery add texture, and a bit of imitation-chicken flavor rounds out the Wait, this is vegan? surprise. Get the Cornbread Stuffing recipe.

Look, why not have two stuffings on the table? Heaven knows everybody loves stuffing. This sweet-and-savory version combines the tart pop of cranberries with the earthy, herbaceous note of sage and umami-rich mushrooms for a more complex flavor profile that is so good it can almost anchor the plate as a main. Smash leftovers into patties and pan fry them for the perfect griddle cake, topped with poached or fried eggs for your non-vegan morning gang. Get the Vegan Cranberry Stuffing recipe.

Creamy, sweet, luxurious, and the perfect way to end an evening of plant-based indulgence, this show-stopping pie builds on a date-nut crust with a creamy layer of tangy cashew-cheesecake and a classic top of silky pumpkin goodness. Serve with a scoop of vanilla soy or coconut-milk iced cream and a steaming cup of hot coffee, and youve simply outdone yourself this year, my friend. Get the Pumpkin-Cheesecake Pie recipe.

But okay, one more, because pecan pie has its diehard fans too. This corn syrup-free pecan pie combines vegan butter, coconut sugar, maple syrup, creamy coconut milk, vanilla, and lots of pecans with a bit of cornstarch to help bind the filling. Top with a dollop of coconut whipped cream. Get the Vegan Pecan Pie recipe.

For more Thanksgiving tips, hacks, and recipes, check out ourUltimate Thanksgiving Guideand our Ultimate Friendsgiving Guide.

And for more vegan menu ideas, check out The Best YouTube Cooking Shows for Vegans.

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Suzy Spoons Vegetarian Butcher has opened a vegan butcher shop in Sydney, Australia.

The vegan meat companys new store sells a variety of own-brand vegan charcuterie products. It also sells condiments, sauces, and plant-based cheeses.

Customers can also order a range of foods to go, including hot and cold pies, quiches, and sandwiches.

Suzy Spoons Vegetarian Butcher has been going since 2012, when founder Suzy Spoon spotted a gap in the market. She told Food and Drink Business in 2017, there was a real lack of delicious vegan food in the supermarkets, things were just so highly processed.

The flavors were terrible. Rubbery and just awful,she added. Spoon who has followed a vegetarian diet for more than 30 years wanted tasty meat-like products made with healthy ingredients. She knew that others must feel the same.

I just thought vegans and vegetarians, theyre not about processed. Thats like the opposite of what were all trying to do,' she added.

While she started off with vegans and vegetarians in mind, Spoons products which include Smoked Chilli Sausages, Smokey Rashers, Schnitzel, and Seitan Fillets appeal to meat-eaters too, thanks to the rise of flexitarianism.

As consumers learn about the environmental, ethical, and health benefits of consuming plant-based foods, more and more are opting for vegan meat over traditional animal-based products.

In response to rising demand, vegan butcher brands like the Netherlands Vegetarian Butcher and Canadas the Herbivorous Butcher are launching around the world.

Spoon told SBS in 2018,I certainly dont think this is a flash-in-the-pan trend, but the result of all the information were now exposed to thanks to the internet.

Most of us were kept in the dark on the issue of animal welfare, she continued. And the environmental concerns of eating meat and animal products with every meal.

Now that were all becoming aware, changes are being made and its about time,she said.

Suzy Spoons Vegetarian Butcher shop is now open for business on King Street Newtown in Sydney. You can also buy Spoons vegan meat from the brands online shop. Various health food stores across Australia also stock her products.

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A Vegan Butcher Shop Just Opened In Sydney

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Suzy Spoon's Vegetarian Butcher has opened a vegan butcher shop in Sydney, Australia. The new shop will sell a variety of meats, condiments, and cheeses.

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Charlotte Pointing

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Australia Just Got Its First Vegan Butcher Shop - LIVEKINDLY

Cherry-miso ice cream, made with a plant-based product called Eclipse. Photo: Liz Clayman

Over the weekend, I was invited to an OddFellows scoop shop, and, amid people editing their cone-centric Instagram posts, I got to try some ice cream. The flavor was cherry-miso, and the first thing that hit me was the deep umami funk. Miso is right in the name so, like, you think you get it, but it is continually surprising. Oh!, I thought, with every bite until it was gone. Its a team player, miso. It lifts the flavor of the cherries while also mellowing them. The flavor an OddFellows classic is a triumph of balance.

The other thing I noticed was a texture: thick, gently melting, ice-cream-y. Normally, when ice cream is the texture of ice cream, its not a big deal; it lives up to its contractual obligation. But this particular ice cream was not, technically, ice cream. It was made with a nondairy ice-cream base that came from a San Francisco start-up called Eclipse Foods. What Impossible Burgers did for plant-based beef, founders Thomas Bowman and Aylon Steinhart want to do for plant-based dairy.

There is, of course, no shortage of plant-based milks to choose from. If a plant exists, someone in a lab is trying to figure out how to milk it. (I recently tried banana milk; it tasted like bananas.) But there were veggie burgers before the Impossible Burger too. It broke through by re-creating the experience of eating beef and had its own version of a killer app: The Impossible Burger could bleed, thanks in part to an ingredient called soy leghemoglobin. What is the Eclipse equivalent that will set its faux-milk apart from the oat milks and rice milks of the world?

All the other dairy alternatives out there are just that: alternatives, Bowman says. What weve created is a dairy replacement. The goal is to create something that tricks your brain into thinking, Hey, this is milk, and not, Hey, this is a creamy liquid made from a nut.

Theres already a lot of vegan ice cream. Nick Morgenstern makes it. Sam Mason from OddFellows makes it himself. Van Leeuwen makes a lot of it. Ample Hills can make it. But still, ask ice-cream experts and they will tell you, there is a difference. It becomes an emotional connection, says Brian Smith, the co-founder of Ample Hills. If your mind is comparing it to being 6 or 7 and eating a vanilla ice-cream cone, its very hard to compete with that. (When I contacted the National Milk Producers Federation to ask about their feelings re: non-milk dairy, a rep got straight to the point: The vegan products aint ice cream.)

But Eclipses founders say theyve cracked it. Its not just that theyve been able to capture the heart and soul of dairy. Its that theyve managed to do it cheaply. Eclipse doesnt use any nuts or seeds or coconuts, all of which drive up the price. Instead, the founders say theyve figured out a way to re-create casein micelles the particles that allow dairy to react the way it does without using any specialized ingredients at all.Its all really common things you could buy at any Whole Foods, Bowman promises, including potato, cassava, cane sugar, and canola or rice-bran oil, and definitely not soy, wheat, GMOs, gums, gels, or stabilizers.

The end goal is to be everywhere, to offer this formula to the masses so that dairy-free milk becomes extremely common to a point where no one thinks twice about it. Really, the vision for the ice cream is if every Burger King has an Impossible Whopper, Steinhart says, theyre going to have a dairy-free shake or cone, and it should definitely be Eclipse.

To borrow the parlance of the tech world, Eclipse is not really an ice-cream company. Its a dairy platform, and it wants to use Eclipse to make anything you might make with cows milk: cheese, sour cream, whatever. But ice cream is the beginning.

Taking another cue from the Impossible Burger introduction, which saw the faux-beef brand partner with a few select chefs around the country before a wider rollout, Eclipse has partnered with a few select ice-cream shops, including Humphry Slocombe in San Francisco and OddFellows in New York. Starting this Friday, you can try it yourself at the shops.

At OddFellows, it will be available in two flavors: the cherry-miso and an olive-oil roasted plum. The texture was a little more accurate than I expected, Mason says. He picked these flavors, he says, because theres something salty about the Eclipse base that is different from the classic milk-and-egg combo. It definitely has a flavor to it toward the end. Youre like, Oh, thats something unique, Mason says. Its pleasant, but you know its not quite what youre used to.

Hes right. Neither flavor tastes exactly as if its made with dairy from a cow. Its difficult to describe, but traditional dairy has a gentle confidence, like a hot high-school quarterback who doesnt even realize how frictionless his whole life will be. But ice cream made with Eclipse doesnt taste exactly like the other vegan ice creams Ive had. As a vegan-ice-cream enthusiast, I have come to expect some kind of seedy base note, a hint of almond, the specific mouthfeel of coconut something vegetal but all of those were missing too. Eclipse is not quite dairy, but its also not not-dairy.

At home, I tried a pint of Eclipses own chocolate flavor, trying to get a sense of what Eclipse ice cream would be like if it werent made by a world-class pastry chef. The chocolate also had the weirdly alluring saltiness I have never before experienced in ice cream. It is unexpected but extremely pleasant. It adds a layer of sophistication, the difference between a candy bar and a chocolate bar with fleur de sel. I dont know if it is quite intentional, but I am into its slightly otherworldly weirdness. Like all ice cream, made with milk or without it, it is perhaps best taken on its own terms. Functionally, though, it is certainly an ice cream: I ate it and felt as though Id had ice cream.

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Get Ready to Try the Impossible Burger of Ice Cream - Grub Street

Friday is World Vegan Day, a day to celebrate all things 100 percent cruelty-free and plant-based.

World Vegan Day was established in November 1994 in celebration of the United Kingdom Vegan Society's 50th anniversary and as a way to kick off World Vegan Month. More recently, experts have noted that veganism is on the rise across the United States, with health and eco-conscious millennials as the driving force behind the upward trend.

"For the past half-century, veganism has been a minority within a minority," wrote The Economist last December for its "The World in 2019" report. The analysis used data from a 2015 survey which found that just over three percent of Americans were vegetarianand less than one percent were vegan. The Economist also predicted that 2019 would be the year that the lifestyle would find itself introduced not as an alternative, but a mainstream lifestyle, largely thanks to younger adults.

"Interest in a way of life in which people eschew not just meat and leather, but all animal products including eggs, wool and silk, is soaring, especially among millennials," the outlet noted. "Fully a quarter of 25-to 34-year-old Americans say they are vegans or vegetarians."

In July, the Plant-Based Food Association (PBFA) working with the Good Food Institute issued a report highlighting some of the financial implications of the recent uptick in Americans leading a vegetarian or vegan lifestyle.

According to the report, U.S. retail sales of plant-based foods have increased by 11 percent over the last year, making it $4.5 billion industry. The plant-based meat category alone is worth more than $800 million, the PBFA wrote.

"Plant-based foods are a growth engine, significantly outpacing overall grocery sales," Julie Emmett, PBFA's senior director of retail partnerships wrote in a company statement. She continued: "We are now at the tipping point with the rapid expansion of plant-based foods across the entire store, so it is critical for retailers to continue to respond to this demand by offering more variety and maximizing shelf space to further grow total store sales."

In recent years, celebrities and other high-profile public figures have come forward to share their vegan lifestyles. Famous vegans include Bill Clinton, Beyonce, Natalie Portman, Ariana Grande, Venus Williams, Mya and many others.

Actor and vegan Jessica Chastain once summed up the lifestyle, saying "I guess it's about trying to live a life where I'm not contributing to the cruelty in the world. ... While I am on this planet, I want everyone I meet to know that I am grateful they are here."

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World Vegan Day 2019 Statistics: Plant-Based Diets On The Rise in the US - Newsweek

Veganism used to be about health and animal welfare. But the goal posts of a growing plant-based diet movement have shifted, with people increasingly motivated to ditch meat for the sake of the planet.

Read more:Do vegans help prevent climate change?

With around 15% of global greenhouse gas emissions caused by livestock farming, according to the Food and Agriculture Organization, a "new" veganism has emerged on the back of the climate crisis.

In the UK alone, supermarket sales of plant-based substitutesfor animal products many of which claim to be low carbon have grown 31% in the past two years.

Faux animal products boomed in 2019. California-based Beyond Meat hadthe biggest public share offering of the year in May, as its value rose nearly 500% (quarterly sales reported this week also tripled year-on-year).

Impossible Foods founder Pat Brown, who is also a biochemistry professor at Stanford University, wants his plant-based substitutes to drive all livestock farming out of business by 2035. Hetold the New Yorker last month that "we see our mission as the last chance to save the planet from environmental catastrophe."

Set to become a face of the past?

But are these highly processed, plant-based vegan meat brands the best way to reduce livestock emissions and combat land degradation?

Climate savior?

A spate of reports, including by the IPCC and John Hopkins Center for a Livable Future, has stressed the planetary benefits of cutting animal products from our diets.

A Beyond Meat-commissioned life-cycle assessment by the University of Michigan, meanwhile, claims the company's faux burgers, sausages and minces created from pea or mung bean isolate, coconut oil and beetroot juice extract among numerous additives require 90% less carbon gas emissions, 99% less water, 93% less land and 46% less energy than equivalent animal-based products.

Yet such meat alternativesemit around five times more greenhouse gases than unprocessed sources of plant proteinaccording to Marco Springmann, a senior environmental researcher at Oxford University. "They're somewhere between unprocessedlegumes, and chicken," he says of the climate impact of highly engineered, meaty vegan products.

Read more:Opinion: The IPCC is right, if we want food, we have to look after our land

"If you look at it purely from an environmental perspective, they would still make a big contribution to mitigating climate change," Springmann told DW, "just not as big a contribution as moving to an arguably more healthy diet that includes plenty of fruit and vegetables, some nuts and seeds, whole grains, minimallyprocessed beans and lentils."

There might be more to humble beans and lentils than meets the eye

Legumes like beans and lentils are the ultimate climate-friendly source of minerals and proteins. They require no greenhouse-gas-emitting fertilizers because they fix nitrogen from the atmosphere. The best thing for the planet would be to eat beans and lentils as they are, or, if you want something in a burger form, to simply crush them at home and make your own veggie burger, said Springmann.

Still, Caterina Brandmayr, senior policy analyst at UK-based Green Alliance that has written a report calling on government to fund low-carbon food innovations such as plant-based meat and even lab-grown meat, says if meat lovers were willing to switch at least part of the time, it would go some way to helping climate mitigation.

The key here is satisfying a broad range of eating patterns and demands for taste. "We need to respond to a wide spectrum of preferences, to enable, as much as possible, a wider range of people to benefit from the health and lower environmental impact that plant-based eating can provide,"Brandmayr told DW.

Vegan junk food?

Springmann is the co-author of a reporton the climate and health "co-benefits" of dietary change which argues that transitioning toward plant-based diets could limit food-related greenhouse gas emissions by up to 70% by 2050, and reduce global mortality by up to 10%.

This latter metric points to another problem with meat substitutes, which Springmann equates to "still pretty much junk food." Nutrients are lost through processing of the base pea isolate and many of these productshavehigh sodium levels the Impossible Burger sold at Burger King packs more salt that the real meat Whopper Burger.

Read more:Meat-loving Kenya sees veganism trend

Brandmayr is confident faux burgers can improve their health credentials as recipes evolve. "It is still something to be welcomed," she said, suggesting such products could help confirmed carnivores transition to plant-based diets.

But the mania for creating that authentic meat taste means potentially unhealthy and unsustainable ingredients are added.

Springmann points to the heme iron molecule used to create the meaty taste in the Impossible Burger which is derived from plant sources using GMO. Heme iron, normally only present in meat, has been implicated as being part of the reason why red meat intake increases the risk for colon and rectal cancers, Springmann says.

New vegan future

San Francisco-based brand Just has been offering plant-based alternatives to meat and other animal productsfor over five years. Its liquid egg, used for everything from scrambles to French toast, is made primarily from high-protein, non-GMO mung bean protein isolate.

UK-based Moving Mountains burgers also promote a "plant-based meat that requires less land, water and produces less greenhouse emissions." But does the high processing negate some climate benefits?

Can Beyond Burgers and the like shift entrenched meat consumption?

Just Egg claims to use 98% less water, 86% less land, and to have a 93% smaller carbon footprint than conventional animal sources. But while the premium-priced productappeals to new vegans, the energyrequired to process such legumes into an isolate might seem questionable when you consider that theyalso losefiberand nutrients along the way

Read more:Vegans march in Germany to 'give animals a voice'

Faux meat is a favorite of"flexitarians," who salve their conscience by choosing the occasional fake meat Impossible Burger at Burger King or the Beyond Meat version now being trialled at McDonalds. That might be the first step to full veganism, but with no sign of these fast food chains taking the real thing off their menus, for now it looks like little more than a complement to mass meat consumption.

The recent adoption of vegan meat options at these global chains seems to be partly a response to a demand by global investors in January that the fast food giants significantly reduce the emissions and water usage of their meat and dairy suppliers.

It's something. But if new vegans really want to fight the climate crisis, maybe they should go old school and return to ancient tofu and tempeh-basedmeat substitutes created of course from non-GMO sources.

With climate concerns growing, many people are trying to reduce their environmental impact. Increasingly, they're turning to plant-based meats and investors are taking notice. When Beyond Meat debuted on Wall Street in early May, share prices more than doubled the first day. "Investors recognize a huge business opportunity," Bruce Friedrich, director of the Good Food Institute, told AFP.

Backed by Microsoft founder Bill Gates and stars like Leonardo DiCaprio, meat alternatives including Beyond Meat and Impossible Burger, seen here at left, use new food technology and ingredients like peas, fava beans and soy. Unlike earlier veggie burgers, these meatless patties are said to taste, look, smell and even "bleed" like real meat (the secret is beet juice). They can also be healthier.

But eating less meat isn't just a healthy decision. A 2018 WWF report said cutting animal products from diets would be a "relatively easy and cheap way" to fight climate change. A study by the University of Michigan found the Beyond Burger generates 90% less greenhouse gas emissions, requires 46% less energy to produce and has far less of an impact on water scarcity and land use than a beef patty.

Beyond Meat is already sold in thousands of US supermarkets and restaurants, and major brands are also looking for a piece of the action. Nestle launched its take on the beef patty in Europe in April, and Unilever took over Dutch plant-based meat producer The Vegetarian Butcher in late 2018. Burger King is rolling out a Beyond Meat option US-wide, and McDonald's is testing its own vegan burger.

Industrialized soy crops have been flagged as a contributing factor to widespread deforestation. As Brussels-based environment group Fern points out, more than 1 million square kilometers of land are used to grow soy, almost three times the size of Germany. Only a very small percentag of this, however, is used in meat alternatives. Most goes to animal feed.

There are also nutritional concerns about these highly processed foods. Leading brands can have more than double the saturated fat and as much as seven times the amount of sodium as a lean beef burger. And environmental groups are worried about Impossible Burger's inclusion of GMO yeast, which adds a meaty flavor. Excessive consumption has been linked to cancer but that goes for real meats too.

In Europe, meat alternatives may soon have to be sold as "discs," "tubes" and "slabs" as opposed to burgers, sausages and steaks. The EU Parliament's agriculture committee recently backed a move to ban producers of vegetarian food from using terms that usually describe meat. The full parliament will vote on the measure after the EU elections in late May.

Author: Martin Kuebler

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Vegan meat: The future of planet-saving plant-based eating? - DW (English)

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This weeks vegan news: Paul McCartney releases an anti-vivisection music video, and Congresswoman Lucille Roybal-Allard urged the National Institutes of Health to end animal testing. A study showcased in the popular documentary The Game Changers reveals that eating vegan food boosts erections up to 500%. James Cameron wants to give Viagra a run for its money by sharing the message of eating plant-based.

Irelands University College Cork has embarked on a Smart Protein project to create vegan products. The University of Sheffield has made sustainability classes mandatory. New research shows that one dairy farmer leaves the industry every week.

Swiss animal rights politician Meret Schneider has been elected to the National Council.Walmart is discontinuing the sale of live fish. The U.S. Air Force is adding Beyond Meat to the menu at military bases across the country. IKEA UK is ditching turkey in favor of a meat-free Christmas menu.

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The BEST ERECTIONS Are VEGAN| Vegan News

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This week's vegan news: Paul McCartney releases an anti-vivisection music video, and Congresswoman Lucille Roybal-Allard urged the National Institutes of Health to end animal testing. A study showcased in the popular documentary "The Game Changers" reveals that eating vegan food boosts erections up to 500%. James Cameron wants to give Viagra a run for its money by sharing the message of eating plant-based. Irelands University College Cork has embarked on a Smart Protein project to create vegan products. The University of Sheffield has made sustainability classes mandatory. New research shows that one dairy farmer leaves the industry every week.Swiss animal rights politician Meret Schneider has been elected to the National Council.Walmart is discontinuing the sale of live fish. The U.S. Air Force is adding Beyond Meat to the menu at military bases across the country. IKEA UK is ditching turkey in favor of a meat-free Christmas menu.

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The BEST ERECTIONS Are VEGAN - LIVEKINDLY

The company said this new conscious candy adds breadth to the Fruittella brand, which also includes the successful Better For You sugar-free and less sugar ranges.

The jungle themed jellies sport the vegan approved stamp from the Vegan Society, contain all natural colours and flavours and are gluten free.

Diego Pol, Fruittella brand manager, said: We know that there is a huge demand for vegan sweets, but often the taste and texture suffers when gelatine is removed. Weve worked to make sure our new Fruittella jellies have the same great taste that people expect of any Fruittella product. The feedback from consumers has been second to none, with the taste and texture in the top 5% of all products weve ever tested.

Fruittella Koalas and Fruittella Sour Snakes are available in standard 120g bags and exclusively in the convenience channel as 1 ($1.29) price marked 100g bags. The NPD will be supported by the brands biggest campaign in the UK in recent years, with a new TV ad, Video on Demand and social media activity taking place.

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Fruitella launches new vegan range of jellies in the UK - ConfectioneryNews.com

The Magic City, known for its nightlife, beaches, and Cuban sandwiches, is now famous for its plant-based cuisine.

Miami has just been named the top vegan hot spot in the United States.

The ranking comes from a study by Hayes & Jarvis, a U.K.-based travel company. Though Miami wins for most vegan-friendly city in America, Dublin was awarded most veg-friendly in the worldone-fifth of the Irish city's restaurants offer vegan options.

Initially, Hayes & Jarvis explored the 50 most visited cities in the world for its survey. The company then analyzed TripAdvisor data to search for restaurants by cuisine and ratings. To be eligible for the final ranking, each city needed to contain a minimum of 500 restaurants. According to its website, Hayes & Jarvis analyzed data "between July 30 2019 and August 1 2019 to find the cities with the highest proportion of a particular restaurant's cuisine." The result is based on which cities boast at least 100 vegan-friendly establishments and have thehighest proportion of them. Dublin was found to be the top vegan-friendly city in the world.

Next, the company turned its attention to the United States to find the nation's best cities for vegan dining. According to Tonje Odegard of the content marketing agency Verve Search, a new survey, conducted last week, explored vegan options in 250 cities across America. As with the world survey, U.S. cities with at least 100 vegan-friendly restaurants were considered to be included in the Top 10.

Miami with nearly a quarter of its eateries offering at least one vegan option on the menu came out on top. Charleston, South Carolina;Scottsdale, Arizona; Savannah, Georgia; New York City; Washington, D.C.; Orlando; New Orleans; Las Vegas; and Salt Lake City round out the U.S. Top 10.

Planta South Beach's chef de cuisine, Benjamin Goldman, says he's known all along the Magic City's plant-based food scene is thriving. "It's not a surprise that Miami, considering how eclectic and open-minded the community is, has become the most vegan-friendly city."

Goldman says vegan dining has come a long way from the once-stereotypical wheatgrass shots and sprout sandwiches. "Chefs who have not always cooked vegan, like myself, are using their approaches from nonvegan restaurants to re-create really good food out of plants. This is not something the plant-based community was used to in the past, so its a huge advantage."

Goldman says a plant-based lifestyle can be both delicious and beneficial for people and the planet. "It's about eliminating the footprint and honoring the body."

He says Planta, which OpenTable named one of the Top 50 restaurants for vegans nationwide, appeals to both vegans and nonvegans. "Planta is at the apex of vegan dining because not only is it a great restaurant with awesome food, but it offers a fun ambiance and superior service."

Planta is only one of many innovative plant-based restaurants in town. Plant Miami at the Sacred Space in Wynwood specializes in dishes using local produce, and the VShops is a completely vegan food hallin Coconut Grove. Miami is also home to the Seed Food & Wine Festival, set to return for its sixth season November 7 through 10 with a host of dinners, a tasting village, and many other events.

Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.

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Miami is the Most Vegan-Friendly City in the United States - Miami New Times