The actor and activist said that she went vegetarian at the age of nine because she was “very attached to animals,” and added that the environmental impact of factory farming became more of a priority as she got older. Portman first adopted a vegan diet around 2011.

“I think it’s basic empathy that I understood as a child, and understanding […] animals as like myself,” said Portman. She highlighted the role of anthropomorphized characters in cartoons in evoking empathy for animals, an idea that some research papers echo.

She also noted how animal rights and welfare intersect with “so many” other issues, including feminism, labor struggles, and migrant’s rights, including through the industry’s treatment of workers, animals, and specifically in its violent treatment of “female bodies.”

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Portman made the comments while appearing during the closing ceremony of Change NOW’s 2025 conference in conversation with CEO and founder Santiago Lefebvre. The event was a three-day “summit” focused on networking and the discussion of sustainability, resources, and “inclusion.” Other attendees included Sea Shepherd founder Paul Watson and Earthshot Prize CEO Hannah Jones, along with other activists and prominent figures.

Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’

‘Every time you eat, you’re thinking about your commitment’

In April, a new study by two of the UK’s leading plant-based healthcare professionals – PBHP’s Dr Shireen Kassam and Dr Laura Jane Smith – highlighted how promoting meat-free diets could help tackle the “intertwined crises” of poor health, food shortages, climate change, biodiversity loss and social injustice, all of which are driven by human activities.

“It’s so connected to so many other issues that it has become a very big part of my life,” Portman told Lefebvre. “And also is a way, I think, you can express your commitment three times a day. […]. Every time you eat, you’re thinking about your commitment to the environment, to nature, to animals, to your values.”

Read more: Is Natalie Portman Vegan? Everything She’s Said About The Movement

This article was written by Liam Pritchett on the PBN Website.

According to the study, different processing methods significantly alter the biochemical composition of plant-based and alternative proteins, something that is not taken into account by the four-group NOVA system that categorizes foods by the extent of their processing.

Researchers from the Food Sciences unit at Finland’s University of Turku carried out the study, which was published in the journal Nature Food. The project focused on commercially available plant-based products made with “various technologies” and ingredients.

The authors found “clear differences” between soy-based foods, in particular, and suggested that current classification systems should “be improved” to better reflect nutrient density.

For example, tempeh is an extremely nutritious, fermented soy-based protein that the authors found was rich in potentially beneficial phytochemical compounds like isoflavonoids. Products made from soy isolates or concentrates, meanwhile, contain significantly fewer isoflavonoids. 

Phytochemicals can indicate how much the original composition of the ingredients has been preserved during processing, while epidemiological studies “consistently” find that phytochemical-rich food groups promote health, while those without do not. Despite this, both varieties of plant protein may be categorized simply as processed or ultra-processed.

Read more: Plant-Based Meat Not Associated With Adverse Health Outcomes, Government Report Finds

Nutrient-density and absorption should determine nutritional value, says study author

Ville Koistinen, one of the new study’s authors, told Phys.org that “processing food is common.” Cooking food at home, baking, or freezing can all be considered forms of processing.

“It cannot be assumed that all processing makes a product unhealthy,” added Koistinen. Ultimately it is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies. These determine the nutritional value and healthiness of food products.”

Many experts have cautioned against villainizing entire food groups over a “processed” label – including in this analysis from 2024 – while various recent studies indicate that swapping animal products for processed plant-based foods can lead to positive health outcomes. Diets rich in whole, plant-based foods, in particular, are linked with various health benefits.

Read more: 5 Benefits To Food Processing

This article was written by Liam Pritchett on the PBN Website.

Monbiot is a journalist, author, and environmental activist, and writes a regular column for the Guardian. In an op-ed titled “New reports tell us cattle and sheep farming can be sustainable – don’t believe them, it’s all bull,” he debunks two recent pro-meat “studies.” Both have links to the industry and were published separately within a week of one another.

The first study focuses on so-called “regenerative grazing.” It was commissioned by Oxfordshire’s FAI Farms and funded by McDonald’s, and claims that the farm is “beyond net-zero.” However, Monbiot notes that the work is “without a single usable data point,” due to miscalculated carbon sequestration, inconsistent samples, and other “unquantifiable” variables not taken into account by the report or mentioned in its summary.

A second study, documenting what it calls “regenerative mixed farming,” was published by the Sustainable Food Trust (SFT). It suggests that cows and sheep be grazed on temporary meadows on which rotating crops are grown for two years out of every 10. Instead of pork and poultry – the two most widely consumed meats – it says that people should eat beef, lamb, and dairy.

According to Monbiot, an industry-wide rollout of SFT’s proposed “regenerative” methods would require either extensive food importation or a prescriptive national diet, along with permanently higher food prices and an immediate 50 percent reduction in food waste. Patrick Holden, the founder of SFT and farming advisor to King Charles, is notably a dairy farmer.

Read more: Factory Farms Cost UK Taxpayers Over 1.2 Billion Pounds Per Year, Says New Report

New reports amount to ‘industry lobbying’

Monbiot’s analysis comes shortly after DeSmog confirmed that a meat industry-backed PR firm was behind the extensive backlash received by 2019’s landmark EAT-Lancet Report.

In March, a report by The Animal Law Foundation found that British consumers are “systematically misled” about meat, dairy, eggs, and animal products in the food system. Changing Markets Foundation reported that 22 big meat and dairy companies are using tobacco industry-style “delay, distract, and derail” tactics to mislead shoppers.

Monbiot noted that beef and lamb are the most resource-intensive and “climate-damaging” foods of all, despite what the two new reports suggest. Farming cows and sheep causes pollution and prevents the return of carbon-storing, environmentally valuable ecosystems. 

“If such claims arose from any other sector, we would recognise them for what they are: industry lobbying,” wrote Monbiot. “But because their bucolic imagery chimes with deep cultural themes, enthusiasm for such non-solutions extends all the way from McDonald’s to King Charles. The phenomenally complex challenge of feeding the world without devouring the planet will not be met through wishful thinking and romantic simplicities.”

Read more: ‘It’s Pseudoscience’: George Monbiot Blasts Regenerative Grazing In Heated Debate

This article was written by Liam Pritchett on the PBN Website.

The Veg’chops come in four flavors, including Original, Mediterranean, Mexican, and Tikka Curry, making them a versatile way to eat more nutritious plant foods. Original and Mexican flavors are currently the only varieties available to purchase from Tesco.

Oh So Wholesome co-founder Jason Gibb created the product when he was unable to find a convenient plant-based protein that wasn’t tofu or tempeh, and that didn’t emulate meat. Co-founder Simon Day, on the other hand, was simply looking to eat more plants and fiber.

“Although it is a new concept, people will be familiar with ingredients like lentils, quinoa, sweet potato, and chia seeds,” Gibb told The Grocer. “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family.”

Veg’chops feature vegetables, pulses, and seeds – including lentils, quinoa, sweet potato, and chia – formed into nugget-sized, nutty-tasting chunks. The original variety includes more than 10 plants per serving, including whole foods-based protein, fiber, and other nutrients.

Read more: What Are The Benefits Of Lion’s Mane Mushrooms And Where Can You Buy Them?

‘What began as a personal quest has coincided with a real movement’

A growing body of research indicates that the perceived backlash against processed and “ultra-processed” plant-based meat products is largely unwarranted. However, unprocessed, whole, plant-based foods are still thought to be some of the healthiest ingredients available.

Nutritious alternative proteins like tofu and tempeh are selling well, and customers are increasingly seeking out products that brands might market as “clean label” foods. Companies such as Meati, Plants, Beyond Meat, This, and many more have all launched new products that emphasize whole plant-based ingredients in place of realistic “meat” alternatives.

“We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that are nutritious and satisfying as well as tasty. What began as a personal quest has coincided with a real movement.”

Original and Mexican Veg’chops are available now at 649 Tesco stores across the UK. They have an RRP of £3 per 250g pack, and can be found in the refrigerated section.

Read more: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

This article was written by Liam Pritchett on the PBN Website.

According to Beyond Meat president Ethan Brown, the investment will support the growth, investment, and advancement of “strategic priorities” for the company moving forward.

“We are pleased to welcome a new investor who deeply understands our industry and is mission-aligned with our plant-based ethos,” said Brown. “In addition to securing access to this substantial new financing, we are continuing to evaluate opportunities to further strengthen our balance sheet and best position our business for the future.”

The Ahimsa Foundation’s for-profit venture capital arm, Ahimsa Companies, acquired New York’s Blackbird Foods earlier this year. In 2024, it acquired Wicked Kitchen, Good Catch, and Current Foods. At the time, Ahimsa Companies CEO Matt Tullman said that “consolidation will drive success” for the now overcrowded plant-based sector.

Read more: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

Plant-based meat market growth and future uncertainty

Beyond Meat has had a difficult first quarter, and recently reported a 9.1 percent decline in net revenue driven by an 11.2 percent reduction in sales volume. The company’s Q1 made a loss of $1.1 million, with a gross margin of -1.5 percent compared to 4.9 percent last year. 

In February, the company announced a six percent cut to its total workforce, including 95 percent of its China-based team. Beyond Meat plans to suspend operations in China entirely by the end of June and will be making executive leadership changes, intending to turn a profit by 2026. Brown has noted that an uncertain economic environment nationally and globally likely “exacerbated category challenges” such as “weak category demand” in the US.

While some media coverage of the sector has depicted the future of plant-based meat as uncertain, recent market research indicates that the market could “more than double in value” by the end of the decade. More specifically, growing consumer preference for “clean” label foods, nutritious ingredients, and sustainable products is helping to drive growth.

Read more: Plant-Based Meat Not Associated With Adverse Health Outcomes, Government Report Finds

This article was written by Liam Pritchett on the PBN Website.

Manchester’s Co-op Live Arena, which is the UK’s largest indoor music venue, announced the “100 percent plant-based food menu” earlier this month. While this is a notable first for the arena, Co-op Live permanently features a large array of solar panels, rainwater harvesting systems, intelligent energy controls, reusable cups, and a zero waste-to-landfill policy.

The 23.5 thousand capacity venue will utilize seven kitchens across three levels to prepare the dedicated plant-based menu, which includes Vegetarian Butcher NoBeef burgers and fries from Soundbites; NoChicken burgers from Shaquille O’Neal’s Big Chicken; bao buns, hotdogs, and meatball marinara ciabattas from the Co-op Live kitchen; Koko’s Hot Dogs; Loaded Fries; Saucy Chips; and a selection of pizza and dough balls from the Co-op Kitchen.

Read more: New Film Merges Art, Disability, And Animal Rights – How To Support ‘Liberty’

Upcoming Massive Attack show will have the ‘lowest emissions’ possible

Last year, Massive Attack hosted the record-breaking Act 1.5 festival in their hometown of Bristol. It featured plant-based foods and renewable energy, banned high-impact glitter and disposable vapes, and encouraged concert-goers to use public transport and active travel.

“The Co-op Live gig allows another iteration of the show to materialise and for us to underpin that production with the lowest emissions measures possible,” said Massive Attack’s Robert “3D” Del Naja. “We’re pleased that this event will be the first ever 100 percent plant-based major show in Manchester with an extensive, curated menu, and that the arena is powered by renewables.”

The trip hop pioneers are well known for their politics and environmental messaging, and they also encouraged those attending the upcoming gig to join them in taking the train, where possible, to further cut pollution and help create “smarter, cleaner events.”

Massive Attack will headline the Co-op Live Arena on June 5, 2025. The band’s tour also includes a show at London’s Victoria Park in London, followed by dates in mainland Europe.

Read more: Massive Attack Serves Entirely Vegan Menu At Eco-Conscious Gig

This article was written by Liam Pritchett on the PBN Website.

Plants offers a number of vegan products, including veggie burgers, dhals, and chilis. The rebrand comes from agencies Sonder & Tell and Belief Machines, with an aim to leave behind “clichéd plant-based visuals” and instead focus on emphasizing Plants’ natural and less-processed ingredients. Each new pack features these in large lettering on the front.

To create the designs, Belief Machines said it looked to evolving trends in the plant-based category, which increasingly favor natural proteins like beans and legumes. The new designs align with Plants’ move to distance itself from the “ultra-processed” plant-based label.

The Rise of Plants

Plants was established in 2022 to offer easy-to-make, nutritious meals for health-conscious consumers. It was previously connected to the Deliciously Ella brand, but it has been standalone since the latter was sold to The Hero Group last year.

It’s been a big year for Ella Mills, who acquired the AllPlants brand in February with a view to combine it with Plants. “We will bring together Plants and Allplants to create something truly special – a new, natural, plant-based powerhouse,” Mills said in a statement at the time. “We have long admired the Allplants brand, and the name has remarkable consumer awareness across the UK.”

The newly rebranded Plants products are available to buy from Waitrose and Ocado now.

This article was written by Polly Foreman on the PBN Website.

The team was led by scientists from the University of Exeter in the UK, who filmed “the repeated ingestion and sharing” of naturally fermented breadfruit by various combinations of chimpanzees at the Cantanhez National Park in Guinea-Bissau, West Africa.

The researchers employed motion-activated cameras to capture footage of chimpanzees sharing alcoholic fruit on 10 different occasions. Their work was published in Current Biology last month and builds on previous studies that document alcohol drinking amongst chimps.

Chimpanzees do not always share food with one another. One previous study suggested that apes have the same reciprocal willingness to share as young children, meaning they do it primarily with those who have shared food with them first.

The new footage implies that the sharing of fermented fruit, in particular, may be a bonding activity comparable to human alcohol consumption. The accompanying study notes that the sharing of alcoholic fruits “may have played a long-standing role in hominoid societies.”

Read more: Spanish Government Finally Opens Period Of Consultation For ‘Great Ape Law’

Use of alcohol ‘rooted in our deep evolutionary history’

The team’s work noted that late ripe fruits – with significantly higher alcohol content – were prioritized by chimps in 50 percent of the filmed interactions. In two out of the 10 interactions, the fruits that were not selected by chimpanzees were “clearly” less fermented. The most alcoholic fruits were only around 0.61 percent ABV, which is relatively low, but researchers said this could be the “tip of the iceberg” as the bulk of chimps’ diet is made up of fruit.

“Social eating and alcohol consumption comprise two key components of feasting behaviour in humans,” wrote the Exeter-based researchers. “But do the origins of feasting behaviour derive from a shared common ancestor? Our data provide the first evidence for ethanolic food sharing and feeding by wild nonhuman great apes, and supports the idea that the use of alcohol by humans is not ‘recent’ but rather rooted in our deep evolutionary history.”

In October of last year, an analysis of existing research on non-human alcohol consumption summarized how widespread the phenomenon is amongst wildlife, including chimpanzees and other apes. In addition to ethanol, naturally fermented fruits are rich in calories and vitamins, and their consumption is both “ecologically relevant” and potentially ancient.

Read more: Conservation Funding Prioritizes Large Mammals Over More Threatened Species, Study Finds

This article was written by Liam Pritchett on the PBN Website.

The California-based brand announced the launch of its Beyond Chicken Pieces at more than 1,900 Kroger stores nationwide on May 1, 2025. Beyond Meat said that the launch was a direct response to fans requesting the return of unbreaded vegan chicken, which was one of the brand’s first-ever products.

Beyond Chicken Pieces contain 21g of plant-based protein per serving and “heart-healthy” avocado oil. They contain 0.5g of saturated fat per portion, compared to the 3.8g in a comparable 100g serving of traditional chicken, and no cholesterol or antibiotics.

“The Beyond Meat journey began with a game-changing plant-based chicken product, and today – after several years of research to raise the bar on taste, clean ingredients, and nutrition – I am thrilled to re-introduce this platform as Beyond Chicken Pieces,” said Beyond Meat founder and CEO Ethan Brown. “Beyond Chicken Pieces reflect our commitment to ingredient integrity and outsized nutritional benefits.”

Read more: Juicy Marbles Unveils ‘Market First’ Plant-Based Pork Whole Cut

Plant-based meat and healthy eating

Beyond Meat’s new vegan chicken is certified by the Clean Label Project, and meets the criteria of the American Heart Association’s “Heart-Check” program and the American Diabetes Association’s “Choices For Life” program,” both of which encourage healthy eating.

Beyond Meat has also partnered with the National Basketball Players Association to produce a digital cookbook titled GO BEYOND THE BUZZER to further highlight nutritious, plant-based food. It includes dishes inspired by NBA athletes such as Jalen Brunson, Josh Hart, and Cade Cunningham, and features Beyond products like chicken, beef, and steak.

Recent studies confirm that well-balanced plant-based diets have several key health benefits, and that alternative proteins are just as good at building muscle as traditional meat. Despite increased public scrutiny, even highly processed options are healthier and better for the planet than animal-derived meat, and are not associated with adverse health outcomes.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

This article was written by Liam Pritchett on the PBN Website.

California-based Eat Just is best known for its plant-based Just Egg products, which are also made using the sustainable and nutrient-dense mung bean. According to the brand, its new vegan powder contains 30g of protein per serving, said to be the highest of any comparable product on the market.

“We spent years trying to find a clean, single ingredient protein that could make it a little easier to eat better,” said Joshua Tetrick, CEO and Co-founder of Eat Just. “We’re so excited to see what folks make with it.”

In addition to the original, single-ingredient version, Just One is also available in three additional flavors: Maple + Banana, Chocolate + Peanut Butter, and Vanilla + Chai. The flavored varieties contain 17g of protein per serving and include additional ingredients such as cashews, premium cocoa, and chai spices. All are complete sources of protein.

Read more: Just Egg Is Coming To The UK And EU

US demand for vegan protein powder

Along with its high protein content and minimal ingredients, Just One is notable for its versatility. According to Eat Just, the company’s proprietary technology means that the protein powder gels, emulsifies, leavens, and binds, without adding density or grittiness.

“My chefs and I have fooled around with Just One in our kitchens for the last six months. We’re in love,” said Andrew Zimmern, a chef, restaurateur, and TV personality. “From pumpkin bread to mushroom meatballs and silky smoothies, this single ingredient can do it all. It’s best in class.”

Eat Just noted that approximately 85 percent of Americans would like to consume more protein in 2025, while 81 percent say it is important to them to purchase clean-label foods. In March, a survey found that 87 percent of Americans incorrectly believe animal products are an important source of protein, despite vegan protein being at least “as effective.”

Read more: Study Finds No Difference In Muscle Fiber Protein Synthesis Between Vegan And Omnivore Diets

This article was written by Liam Pritchett on the PBN Website.

The plant-based steak product is now exclusively available at 650 Tesco stores nationwide. According to Beyond Meat, the vegan meat is designed to “look, cook, and taste” just like traditional beef, and contains 24g of protein per 100g with minimal saturated fat.

“We’re excited to be the first UK retailer to launch Beyond Steak from Beyond Meat,” said Tesco buying manager Cristina Valeanu in a statement. “Whether you’re fully plant-based or simply plant curious, this is a great addition to the plant-based selection at Tesco.”

The vegan steak has earned accolades such as Platinum at 2024’s Plant-Based Excellence Awards and Gold at 2023’s Casual Dining Awards. It also became the first-ever plant-based meat alternative to be certified by the American Heart Association as “heart-healthy.”

Read more: Beyond Meat And La Vie Team Up For New Marketing Campaign

UK customers demand vegan steak

The vegan steak market could surpass USD $1 billion by 2033, almost doubling in size over the next few years. The UK, in particular, is embracing plant-based steaks, and already spends around $52 million per year on products similar to Beyond Steak.

The Californian alternative protein company first launched Beyond Steak to food service in the UK late last year, and expanded its steak range in the US in February. Beyond Steak is coming to UK supermarkets ahead of British Sandwich Week, which runs from May 19 – 25.

“British Sandwich Week is the perfect time to launch Beyond Steak into retail and reimagine a classic with a modern, plant-based twist,” said Ellie Stevens, Head of Brand UK at Beyond Meat. “Whether you’re tucking into a quick lunch or entertaining friends, Beyond Steak delivers incredible taste, flavour and versatility. Not to mention the high protein, low saturated fat that people are looking for – with no sacrifice required.”

To celebrate the UK retail launch, No Meat Disco’s Sam Jones will create a sandwich recipe featuring Beyond Steak. At Tesco, Beyond Steak has an RRP of £4.50 per 160g pack.

Read more: Impossible Foods Just Launched Plant-Based ‘Steak Bites’

This article was written by Liam Pritchett on the PBN Website.

This indicates that eating animal products has no inherent benefit for people looking to maximize their muscle gains. The randomized control trial also found that variable protein distribution, quality, and digestibility had no impact on participants’ muscle growth.

The study focused on 40 healthy, physically active adults aged between 20 and 40. After an initial “habituation” diet to standardize their nutrient levels, the participants were assigned either omnivorous or vegan diets. All participants engaged in strength training and tracked their overall activity levels. They also drank deuterium-infused water that allowed the research team to trace consumed amino acids as they were incorporated into muscle fibers.

Participants were then split once again, with some eating a regular amount of protein at each meal and some eating a variable amount. For the omnivores, approximately 70 percent of their protein came from animal-based sources, and the vegans consumed a well-balanced amino acid profile throughout. Leg tissue biopsies were taken at the start and the end.

“The longstanding belief or the current dogma was that animal-based protein sources were better, particularly for the muscle-building response,” explained study lead Nicholas Burd, professor of health and kinesiology at the University of Illinois Urbana-Champaign.

“It was thought that it was better to get a steady-state delivery of nutrients throughout the day,” continued Burd. “I also thought that if you’re getting a lower quality protein – in terms of its digestibility and amino acid content – that perhaps distribution would make a difference. And surprisingly, we showed it doesn’t matter.”

Read more: 5 Elite Vegan Athletes Weigh In On The Best Foods For Protein

Choice of protein ‘really doesn’t make a difference’

The scientific journal Medicine & Science in Sports & Exercise published the new study in April. It followed a previous study by the same team that found protein intakes higher than 1.1g of protein per 1kg of bodyweight per day make no difference to muscle gains while training.

In November, a beef industry-funded study that set out to prove the inferiority of plant proteins instead found that vegan options have the same muscle and health benefits as meat, including when participants relied on so-called “incomplete” protein from bread.

Recent research found that nearly 90 percent of Americans incorrectly believed that meat, dairy, eggs, and other animal products were an important part of getting enough protein. The New York Times previously reported that Americans get around twice the daily recommended amount, something that Harvard Health notes can cause health issues like kidney stones.

Burd said that the best type of food for muscle building is “the kind you put in your mouth” right after doing exercise. “As long as you’re getting sufficient high-quality protein from your food, then it really doesn’t make a difference,” he added.

Read more: Plant-Based Diets Represent ‘Significant Opportunity’ To Address Global Challenges, Says Study

This article was written by Liam Pritchett on the PBN Website.

According to Eclipse, its Non-Dairy Whole Milk “truly replicates milk” by taking isolated proteins from peas and chickpeas and replicating the molecular structure of dairy. It is also uniquely stable, sweet, and white, to better match traditional whole milks. Eclipse noted that it has a neutral flavor and is foamable either hot or cold, with a longer hold and no settling.

“We are so proud to debut the first-ever non-dairy milk that looks, tastes, and acts like conventional dairy,” said Thomas Bowman, the co-founder and CEO of Eclipse, in a statement. “It is a saturated market, but we knew we could develop an outstanding product that wasn’t just an imitation of dairy, but a true replacement.”

Read more: Cultivated Whole Cow’s Milk Could Soon Be Available In The US

Ice cream, milk, and plant-based dairy alternatives

Eclipse was founded in 2019 and produces a range of dairy-free ice creams, including chocolate-coated Bonbons – available in stores – and tubs and mixes for restaurants and ice cream stores. Its current roster of food service partnerships includes Afters Ice Cream, Mel’s Diner, Monty’s Good Burger, Mr. Charlie’s, Silver Diner, PLNT Burger, and more.

Non-Dairy Whole Milk is the first plant-based milk product from Eclipse, and debuted at the 2025 Specialty Coffee Expo in Houston, Texas, last month. According to the brand, the new line will primarily target food service partners such as coffee shops, cafes, and bakeries across the US.

In 2022, Eclipse announced the closure of a Series B fundraising round worth more than USD $40 million, bringing the brand’s total funding at the time to approximately $60 million.

Read more: Dairy Is Worse Than Coca-Cola, Says Leading Longevity Expert

This article was written by Liam Pritchett on the PBN Website.

After her husband suffered a stroke in 2019 and lost vision for several months, and following the sudden death of her father from a heart attack, Essig took a deep dive into nutrition. Determined to prevent further health issues, she shifted her family of eight – including six kids – to a plant-based diet.

Today, Essig creates videos to support others on the same journey. Her focus: helping people make long-term, sustainable changes. In a recent video, she tackles one of the biggest questions for plant-based families – how to save money while eating well – and shared her top Costco vegan hacks for buying plant-based staples for your home.

The plant-based items to buy in bulk at Costco

Essig shared a number of vegan food staples that she believes offer good value at Costco. From nut butter to frozen veggies, here are her insider tips:

Almond and peanut butter

Essig always buys nut butter at Costco. “The almond butter is literally the best price,” she says, adding that peanut butter also tends to be significantly cheaper than at her local grocery store.

Better than bouillon

Essig uses Better Than Bouillon as a base for soups and stews and stocks up on it during Costco runs. “That’s when I know it’s time to go back to Costco – when I’m usually out of Better Than Bouillon,” she says.

This soup base adds deep umami flavor to meals and is available in a large container at Costco, offering better value than smaller jars found in typical supermarkets.

Read more: ‘5 Plant-Based Foods My Family Eats Every Week’

Chia, hemp, and flax seeds

Costco offers bulk bags of nutrient-rich seeds that are ideal for smoothies, oatmeal, and baking. “Chia seeds, hemp seeds, and flax seeds also tend to be cheaper at Costco,” Essig notes.

These seeds are high in plant-based omega-3s, fiber, and protein, and they support heart and digestive health.

Dairy-free chocolate chips

While not available at every location, some Costco stores stock dairy-free chocolate chips. Essig advises checking local inventory and stocking up when available, as they often sell out.

Coconut water

Essig uses coconut water in green smoothies, calling it her secret to a refreshing blend. “It makes it so good,” she says.

Costco usually sells shelf-stable coconut water in bulk, making it convenient for storage and significantly more affordable per unit.

Frozen fruits and vegetables

Frozen organic vegetables and berries are consistent value items at Costco. “Organic frozen vegetables are so much less expensive at Costco,” she says. She also points out the affordability of regular and organic frozen berries.

Frozen produce offers the same nutrients as fresh and is great for smoothies, stir-fries, and batch cooking.

Hummus and guacamole

Essig purchases both large containers and individually packaged servings of hummus and guacamole. “You cannot find a better deal anywhere else,” she says, especially for the snack-sized packs that are ideal for kids’ lunches.

These dips are good sources of healthy fats and fiber, and they make convenient plant-based snacks.

Legumes (when available)

Some Costco locations carry dried lentils and beans, which Essig recommends stocking up on if available. “If you can find them, it’s a great deal,” she says.

Lentils and beans provide fiber, protein, iron, and a variety of essential nutrients.

Maple syrup

Essig prefers using real maple syrup in her home and buys it exclusively from Costco due to the price. “Maple syrup’s expensive, so at Costco it usually is a pretty decent price,” she says.

This natural sweetener is a common pantry item in plant-based kitchens for oatmeal, baking, and pancakes.

Organic oats

While she finds regular oats cheaper elsewhere, Essig says Costco has the best deal for organic oats. These are ideal for breakfast bowls, baking, and even homemade oat milk.

Oats are high in fiber and linked to heart health and stable blood sugar levels.

Plant-based milks

Costco sells bulk packs of shelf-stable plant milks, including almond and oat milk. “These milks can stay on the shelf so you don’t have to store them in your fridge,” Essig says.

Though her local Costco no longer carries soy milk, she still finds good prices on almond milk. These kinds of milk can be used in cooking, smoothies, and cereal.

Quinoa and brown rice

Essig always stocks up on grains during her Costco trips. “You cannot get a better deal on quinoa,” she says. Brown rice is another pantry staple that also offers great value at Costco.

Whole grains like quinoa and brown rice are high in fiber and key minerals like magnesium and selenium.

Ramen noodles

Costco sells a bulk box of rice ramen that Essig uses for quick, no-fuss meals. “I just add tofu to it,” she says, explaining how she transforms the simple ramen into a tasty meal.

This quick meal base is useful for busy nights and can be boosted with vegetables and plant proteins.

Tofu

Tofu is another top-value item at Costco. “You can’t get a better deal anywhere else,” Essig says. The large packs are ideal for families or batch cooking.

Whole wheat flour

Essig uses Costco’s whole wheat flour in all of her baking. “This is what I use to make cookies and everything else in all my recipes,” she says. It’s not always available at every location, but when it is, she stocks up.

Whole wheat flour adds more fiber and nutrients compared to refined white flour.

Shopping hacks for non-members

Essig also shared tips for shopping at Costco without a membership and still benefiting from these Costco vegan hacks. “Ask someone who has a membership to get you a gift card or a cash card – then you can go shopping at Costco without the membership,” she explains

She recommends shopping on weekday mornings for the best stock and smallest crowds and watching price tags for codes like .97 (markdown) or .49 (manufacturer discount). An asterisk on the sign means the item won’t be restocked.

Costco also honors price adjustments: if an item goes on sale within 30 days of your purchase, you can request a refund for the difference.

Living life as a vegan shouldn’t be expensive. Have a look at this study on how a plant-based diet can save you money at the grocery store.

You can find more plant-based tips on the PlantWhys YouTube channel.

Read more: 5 Nutrient-Packed Foods To Help Power A Plant-Based Pregnancy

This article was written by Editorial Team on the PBN Website.

The brand and business assets have now been sold to Smart Organic Group subsidiary Bettr Food Limited. As reported by The Business Desk, K3 Capital Group appointed KR8 Advisory’s Jimmy Saunders and Mike Lennon as Joint Administrators of LoveRaw on April 16.

“Whilst the vegan food space continues to be competitive, we expect the LoveRaw brand and products to be a great success with the investment and in-house manufacturing capabilities which the Smart Organic Group brings,” said Saunders.

Smart Organic was founded in 2009 and operates in more than 60 countries with a portfolio of over 1300 products, including vegan bestsellers such as Kookie Kat and chocolate-coated Roo’ Bars. The vegan chocolate market is expected to continue growing rapidly over the next few years, potentially reaching USD $4 billion by 2032.

Read more: Ella Mills Buys Allplants After Brand Falls Into Administration

Previous investment in LoveRaw

LoveRaw was founded in 2013 by Rimi Thapar and her husband, Manav. LoveRaw’s award-winning range included favorites such as the Cre&m Wafer Bar. Rimi appeared on the TV show Dragons’ Den in 2018, but rejected a £50,000 offer in favor of private investment. In 2020, the brand received a multi-million-pound investment from Blue Horizon Ventures.

At its peak, LoveRaw was stocked by major supermarkets such as Sainsbury’s, Tesco, and Waitrose, and enjoyed popularity with shoppers. The brand showed particularly significant growth between 2019 and 2021, and was featured by the Financial Times in March last year.

However, LoveRaw has experienced several years of investment and supply challenges that have resulted in declining revenue. According to some customers, the brand paused some subscriptions in 2023 and failed to fulfill orders on time, while products became hard to find in stores.

Read more: AllPlants Recipes To Return To Market After Being Bought By GRUBBY

This article was written by Liam Pritchett on the PBN Website.