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.

In 2023, the Scientific Advisory Committee on Nutrition (SACN) published a position statement on ultra-processed foods (UPFs) and human health. This statement acknowledged the potential link between UPFs and negative health outcomes, but highlighted limitations in available evidence and the variable range of foods that could be described as processed.

The Office for Health Improvement & Disparities has now published a “rapid update” of its position on processed foods after reviewing research papers, scientific studies, and clinical trials released over the last two years that focused on processed foods and human health.

The report clearly states that “vegetarian alternatives” are “not associated with adverse health outcomes.” In contrast, ultra-processed foods such as meat, animal products, and sweetened drinks, “tend to be” associated with increased risk. Bread, desserts, and dairy yield “mixed results,” the report says. This new report builds on a separate 2023 study that found plant-based meats were not associated with increased risk of multi-morbidity.

The update also notes that the UK’s Eatwell Guide currently “emphasises a diet based on fruit, vegetables and wholegrain or higher fibre starchy carbohydrates, with less red and processed meat and less foods high in saturated fat, salt and free sugars” for optimal health.

SACN will keep the topic under annual review and consider it again in 2026.

Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study

Plant-based processed foods and health

Up to two-thirds of Europeans believe that UPFs are unhealthy, as reported by Euronews. However, only 56 percent of people avoid buying processed foods, and many feel they don’t know enough about the topic to make an educated decision one way or the other.

While “processed” has become commonly used as a shorthand for “unhealthy,” in reality, the phrase can be used to describe everything from energy drinks (which are linked to a long list of health issues) to fortified grains (one of the world’s primary sources of iron and other micronutrients). The processing of foods can both promote health and detract from it, depending on the quality of ingredients and the quantity in which they are consumed.

Overall, research indicates that plant-based foods are both healthier and better for the planet – including processed ones – while processed meat products are some of the most harmful.

Read more: Stop Using ‘Misleading’ Ultra-Processed Label, Says New Report

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

The University of Tokyo’s Professor Shoji Takeuchi and his team have developed technology that imitates a circulatory system and evenly distributes nutrients throughout a piece of meat. The researchers successfully grew 1 by 2 cm long, nugget-style chicken pieces.

Scientists have been working on the scalable production of cultivated meat – also known as as cultured or “lab-grown” meat – for a little over a decade. However, nutrient distribution remains a significant hurdle for “large-scale” biofabrication and growing whole cuts of meat.

“The biofabrication of cultured whole-cut meats is challenging, because it requires the formation of densely packed, highly aligned muscle fibers across a length scale larger than a few centimeters,” explained Takeuchi, writing in Trends in Biotechnology earlier this month.

To distribute nutrients evenly, the team created a bioreactor that grows meat in a gel evenly permeated by hollow fibers. This resulted in “densely packed, highly aligned muscle fibers” like those found in traditional meat, and gave the protein an “improved texture and flavor.”

These fibers currently require removal, but future projects could use cellulose versions instead, making every part edible. The addition of artificial blood could further streamline production by carrying more oxygen and allowing for even larger pieces of meat.

Read more: V-Label International Launches New ‘C-Label’ For Cultivated Meat

The growth of the cultivated meat sector

According to the Good Food Institute (GFI), there are currently nearly 200 companies working on cultivated meat or related technologies with over USD $3.1 billion in backing. However, despite multiple breakthrough announcements, scalability remains complicated.

Speaking to the Guardian, professor Derek Stewart of the James Hutton Institute’s Advanced Plant Growth Centre (APGC) described the new research as an “elegant” and “transformative” step towards the development of truly scalable cultivated meat in the future.

Takeuchi’s team noted that their breakthrough methods could also be applied outside of the food sector. Their new artificial circulatory system, for example, could potentially enable the large-scale growth of replacement organs, benefiting “regenerative and transplant medicine.”

Read more: Cultivated Pet Food Made From Mouse Cells Gets EU Approval

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

The new locations include the Kroger-backed Fred Meyer, Ralphs, and Smith’s, and this brings TiNDLE to stores on the West Coast and Mountain Region of the US for the first time. The expansion also brings TiNDLE’s total number of grocery stockists to more than 1,300.

“Our launch with Kroger, one of America’s largest retailers, is a major milestone for our young company,” said TiNDLE CEO and co-founder Timo Recker, in a statement sent to Plant Based News. “With this expansion and introduction of Stuffed Chicken in their store, we are able to reach more customers than ever before while remaining deeply committed to offering the best-tasting, nutritious, and quality plant-based proteins we can create.”

The full TiNDLE range now includes Boneless Wings, Nuggets, Tenders, and a dual-flavor Stuffed Chicken line available in Parmigiana and Tikka Masala. According to the brand, the products feature more than 10g of protein per serving and are a “good source of fiber.”

Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands

Nearly a quarter of US shoppers eat plant-based alternatives daily

Experts predict that the alternative protein market will grow in the next few years, with plant-based meat expected to “more than double in value” by 2030. As of 2022, around 65 percent of Americans have consumed plant-based alternatives, while 22 percent eat them daily.

Taste remains a key motivator for US consumers, and blind taste tests have seen plant-based chicken, in particular, outperform both other meat-free options and meat itself.

“We are seeing that consumers are looking for plant-based products that go beyond the basics – delivering on unmatched taste, convenience, and versatility – and we feel inspired to continue innovating to meet the needs of modern shoppers,” said TiNDLE’s director of sales and marketing, Billy Whalen.

In addition to the newest range of Kroger-affiliated stockists, TiNDLE is available from grocery stores such as Bristol Farms, Wegmans, GIANT, MARTIN’s, and Giant Eagle in the US. In the UK, TiNDLE products are available from Morrisons and Whole Foods Market.

Read more: Heura And Swap Collaborate For New Realistic Vegan Chicken Whole-Cut

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

The authors reviewed existing studies and found that “the environmental impact of owned dogs is far greater, more insidious, and more concerning than is generally recognised.”

Pacific Conservation Biology published “Bad Dog? The environmental effects of owned dogs” on Wednesday. Philip W. Bateman, an associate professor at Curtin University’s School of Molecular & Life Sciences, and Lauren N. Gilson, an academic researcher, ecologist, and conservationist, also of Curtin University, Australia, authored the research.

According to the research article, domesticated dogs kill and disturb “multiple species” directly, but their “mere presence” – even while leashed – also disturbs birds and mammals. Furthermore, their scent and excreta continue to disturb wildlife after the dog has moved on.

This excreta can also transfer zoonoses to wildlife, pollute waterways, and negatively impact plant growth. Dogs that physically enter rivers and streams may also pollute waterways directly due to the chemicals found in wash-off flea and parasite treatments.

Finally, the sheer number of “owned” dogs worldwide – approximately 900 million animals – contributes to the pet food industry’s extensive resource consumption and carbon emissions. The authors highlight the need for increased education around responsible owner behavior.

Read more: Plant-Based Diets For Dogs And Cats – What Does The Research Say?

The pet food industry, meat, and cultivated protein

As more people become aware of the significant negative impact the meat industry has on the environment, the pet food sector has also come under increased scrutiny. Producing animal-based food for dogs and cats makes up 30 percent of the meat industry’s environmental impact and releases millions of tons of greenhouse gas emissions (GHGs).

“The dog food industry should be included in any nation’s sustainability action due to its considerable environmental footprint,” write Bateman and Gilson in their research.

However, alternatives to traditional, animal-based pet food are increasingly competitive and available. The vegan pet food market could nearly double in value over the next decade, while cultivated pet food gained EU approval earlier this month. In February, a “world first” dog food featuring both plant-based ingredients and cultivated meat went on sale in the UK.

Read more: Is 2025 The Year Of Ethical Dog Food?

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

The Suprême chicken fillet will come to over 2,000 retailers in France, Spain, and Portugal. This “strategic partnership” will facilitate an expansion of Barcelona-based Heura’s existing line-up and support French company Swap’s entry into the wider European market.

“We have joined forces with a common goal – to break the mold by offering products that appeal equally to meat lovers, flexitarians, vegans, and vegetarians,” said SWAP’s vice president of sales and marketing, Christel Delasson, in a statement. “With this launch, our expertise can reach a wider audience and introduce more consumers to a new way of enjoying plant-based food.”

Heura is best known for its ultra-realistic, legume-based meat, while Swap has been working specifically on whole-cut alternative proteins. Both companies prioritize nutrient density and short ingredient lists. The Suprême offers 20g of protein per serving and has a Nutri-Score of A. According to the brands, Suprême chicken is “tender and juicy,” versatile, and easy to prepare. It contains just seven ingredients and no additives, making it comparable to chicken.

Read more: Heura Announces Plans To ‘Transform The Ultra-Processed Category’

Plant-based collaborators and whole-cut chicken

Swap, which was founded as Umiami in 2020, specializes in making whole cuts of plant-based meat with minimal ingredients. Most recently, Swap opened a large factory, described at the time as France’s first commercial-scale facility for whole-cut plant-based meat.

The company raised €100 million in funding during the first three years for its proprietary production process and fibrous, realistic meat. Suprême is the company’s flagship product.

“While it might be natural to see other plant-based companies as competitors, that’s not how we see it,” Heura’s head of content, Laurent Gubbels, told Green Queen. “We see them as mission partners. When we collaborate, when we improve the offer together, everyone wins: the market, the companies, the consumers, the planet, and the animals.”

Heura and Swap’s Suprême chicken fillet will retail at French supermarkets such as Carrefour and Monoprix for €4.99 per pack, and the rollout will continue through to June, 2025.

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

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

The “All Taste, No Worries” campaign aims to show that vegans, flexitarians, and people with all kinds of lifestyles can enjoy a “meaty meal” without animal protein. To celebrate, the brands have published a joint recipe for a plant-based bacon burger. UK chain Honest Burger has also introduced the Bacon Plant 2.0, featuring a Beyond patty with La Vie rashers.

The new collaboration was first hinted at on April 1, or April Fool’s Day, when Beyond Meat published a commercial that echoed La Vie’s 2024 ad campaign. Each ad features someone about to eat a meaty meal in front of the associated animal – a pig for La Vie’s pork and a cow for Beyond Meat’s beef – but reveals at the end that the meat is actually plant-based.

La Vie also changed its logo to mimic Beyond Meat’s signature green cow, and the brands engaged in social media banter over the similarities between the two advertising campaigns. 

“We’re really excited to be launching our new ‘All Taste, No Worries’ campaign, which spotlights the importance of animal welfare,” said Beyond Meat’s EMEA general manager Rob Bennett in a statement. “We’ve loved working together with La Vie – their plant-based bacon is the perfect complement to our Beyond Burger. Together, we can inspire more people to try great-tasting plant-based meat, no sacrifice required.”

Read more: Beyond Meat Unveils New Beyond Steak Range

Inspiring consumers to choose vegan

While Beyond Meat’s ad featured Barbara, a computer-animated cow, La Vie’s ad starred Léon, a real rescue pig. Animal rights group PETA signed off on the commercial, and Léon was accompanied to set by a behaviorist and his brother, Gustave, to ensure his comfort.

Speaking at the time, PETA’s vice president of vegan corporate projects Dawn Carr said that she hoped La Vie’s ad would inspire Brits to “choose vegan next time they visit their local supermarket.” There is currently a growing shift towards plant-based options in the UK, but education around the reality of animal-based foods and health is still lacking.

Fans can monitor La Vie’s UK Instagram page for an opportunity to win Beyond x La Vie “burger boxes” with limited edition items and merchandise.

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

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

Dr Shireen Kassam, the founder and director of Plant-Based Health Professionals (PBHP), wrote an article earlier this month titled “Why we do not recommend the carnivore diet.” The carnivore diet is a pseudoscientific meal plan that focuses on meat, dairy, and eggs, and doesn’t incorporate any plant foods at all.

PBHP is a UK-based Community Interest Company (CIC) that advocates for whole foods and plant-based nutrition as preventative medicine for chronic diseases. The article was published on the PBHP website and contains 10 “key reasons” carnivore diets are harmful.

Kassam highlights that an entirely animal-based diet contains zero fiber and high quantities of saturated fat and dietary cholesterol. This could increase the likelihood of diabetes, heart disease, stroke, and dementia. Excluding plant-based foods also leads to deficiencies in key micronutrients, including magnesium, potassium, and vitamin C.

Consuming red and processed meats could increase the risk of developing cancer, and Kassam also writes that low-fiber, high-fat diets could be linked to anxiety and depression. She says that there is no evidence that the carnivore diet supports weight loss, and no scientific studies support long-term safety. Finally, Kassam notes that eating an entirely animal-based diet is “not evolutionarily consistent,” and is “terrible” for the environment.

Read more: Carnivore MD Says He ‘Likes Fruit’ For Carbohydrates – And Claims Pickles Are Animal-Based

Carnivore diet ‘unbalanced, unsustainable, and potentially harmful’

The claimed health benefits of following the carnivore diet have been widely debunked. Carnivore has been described by some as an extreme take on the keto diet, which emphasizes fat and some protein over carbohydrates, and has also been criticized.

In contrast, a variety of studies from 2025 alone have indicated that swapping animal foods for plant-based ones can reduce the risk of cardiometabolic conditions, promote gut health, and lower the risk of premature death. A major 20-year review published last year found that plant-based diets improve overall health and cut the risk of heart disease and cancer. 

“The carnivore diet is nutritionally unbalanced, unsustainable, and potentially harmful in the long run,” said Kassam. “While short-term benefits may come from eliminating processed foods, there are far healthier ways to achieve health goals without sacrificing essential nutrients.”

Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study

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

According to the report by Changing Markets Foundation and Mighty Earth, no major food retailer reports the methane emissions in their supply chain. Nor do they have methane emissions reduction targets. This is despite meat and dairy accounting for an estimated third of their total emissions, the report says.

The 20 top-grossing retailers in the US and Europe assessed in the report include Tesco, Lidl, Walmart, and Costco. They received scores across 18 indicators, such as their recognition of the link between methane and animal products, their emissions reporting, and whether they set targets for increasing sales of plant-based proteins. Tesco scored the highest, but still has a lot of room for improvement with 51 out of 100 possible points.

Read more: Brits Urged To Cut ‘Two Fry Ups’ Worth Of Meat A Week To Reduce Emissions

‘Empty words’

Nine of the supermarkets assessed have made commitments to reach net zero emissions by 2050. But these are mostly “just empty words,” the report says, as meat and dairy remain a “blind spot” in their plans.

Out of the 20 retailers, 11 publicly recognize agriculture’s climate impact. Eight refer directly to methane from farming animals, but none are monitoring and reporting on their methane emissions, even for their own brand products over which they have more control. A small number publicly reference feed additives for dairy herds to reduce methane emissions. Tesco, for example, mentions its trial with dairy brand Arla to feed cows Bovaer, which has proved controversial with customers.

Emissions from meat and dairy and the rest of the supply chain fall under scope 3 emissions, which are indirect emissions that occur in a company’s value chain. But only six of the supermarkets have scope 3 emissions reduction targets. Instead, they mostly focus on scope 1 and 2, which covers direct emissions such as energy used in stores.

Promoting plant-based options

One area where many retailers are doing better is on offering and promoting plant-based alternatives to meat and dairy. However, the report found US supermarket chains far lagging behind European ones in this regard.

Most of the European retailers offer a wide range of own brand alternatives and invest in developing and promoting these products. Most US retailers by contrast have no own brand options or only offer a limited selection. According to the report, demand for alternative proteins is similarly strong in the US as it is in Europe, with a growing number of people aiming to cut down on their meat consumption.

Read more: Denmark Agrees Deal On Agriculture Emissions Tax

Several supermarkets including Tesco, Lidl, and Carrefour have set sales targets for their plant-based alternatives. Lidl, for example, is aiming for a quarter of its protein sales to be plant-based by 2030.

Retailers must step up their climate action by “setting targets to reduce their methane emissions and reporting transparently on these,” the report says. It recommends that they set methane reduction targets of at least 30 percent by 2030 from a 2020 baseline. It also recommends that they work towards 60 percent of the protein they sell being plant-based by 2030.

This article was written by Claire Hamlett on the PBN Website.

The plant-based brand launched its Impossible Steak Bites at Natural Products Expo West in Anaheim, California, earlier this month. The Steak Bites are pre-cut and pre-cooked, with a “succulent meaty flavor” and 21 grams of protein per portion plus fiber, iron, and B vitamins.

According to Impossible, the new Steak Bites feature “a tender, fine-grained texture” similar to traditional beef. They are pre-seasoned with herbs and spices, making the plant-based steak a versatile, ready-to-eat cooking ingredient for everything from tacos to sandwiches.

“Our steak bites are first and foremost delicious. They’re also packed with protein, no cholesterol, and less saturated fat versus the animal. You’re not going to find a better plant-based steak option than that,” said Peter McGuinness, president and CEO of Impossible Foods, in a statement published by BusinessWire.

Read more: Impossible Foods Founder Explores Turning Cattle Ranches Into Forests In New Documentary

Good taste and nutritional value ‘what people want and need’

Impossible’s Steak Bites contain 80 percent less saturated fat than traditional beef-based sirloin and zero cholesterol. The meat-free bites also require 94 percent less land and 94 percent less water to make, producing 93 percent fewer greenhouse gas emissions (GHGs).

“It’s a real testament to our advancements in R&D. Achieving the right balance of amazing taste and great nutritional value is what people want and need, whether you’re a meat eater or not,” added McGuinness.

Impossible is one of the largest alternative protein brands in the US, and primarily caters to meat-eaters and flexitarians. In November, the company moved a step closer to getting EU regulatory approval for its star ingredient, the precision-fermented heme that gives its burger patties their uniquely “bloody” coloring.

The Impossible Steak Bites are coming to US grocery stores nationwide and will be available in certain restaurants over the next few months. (Find out more here.)

Read more: Beyond Meat Unveils New Beyond Steak Range

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

Following a review of its global operations, the plant-based meat company has said that it will also cut around six percent of its total workforce in the hope of turning a profit by 2026.

Beyond Meat will cut 44 jobs in North America and the EU and make unspecified “executive leadership changes.” With the suspension of Chinese operations at the end of June, the company will cut an additional 20 jobs – 95 percent of its total China workforce.

The decisions to cut Beyond Meat’s operations in China and reduce its overall workforce size were made “based on cost-reduction initiatives intended to reduce operating expenses,” said the company in a statement on its fourth quarter and full-year 2024 financial results.

Read more: Beyond Meat Unveils New Beyond Steak Range

Beyond Meat: boosted sales and falling shares

Beyond Meat expects its annual net revenue to land between $320 million and 335 million for 2025, below analyst estimates of $337.6 million, according to Reuters. Following these predictions, the company’s share price fell five percent. This share price has fallen more than 50 percent in the last year.

Beyond Meat reported a four percent increase in sales in the three months leading up to December 31. However, the company posted a net loss of 65 cents per share compared to analysts’ previous estimates of 43 cents.

“The plant-based meat industry is still struggling to figure out how best to appeal to customers, many of whom are more concerned with price – and taste and texture – than with the potential environmental or health benefits of buying meat alternatives,” eMarketer analyst Rachel Wolff told Reuters earlier this week.

Last year, Beyond Meat reported a “strong Q2,” despite growing “misinformation” about the plant-based category and processed foods. In response, the plant-based meat company has now “healthier” whole-cut mycelium steak and vegetable-based sausages to its lineup.

Read more: Alternative Proteins Bring Huge Economic Potential For Germany, Study Finds

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

The advisory committee, made up of climate experts, today published its seventh Carbon Budget containing official advice to the government. The report, which is released every five years, looks at how the UK can stay within climate limits and achieve net zero by 2050.

The report sets out what the committee says is a cost-effective and achievable solution to reducing emissions. People will need to change their behavior in a number of ways, according to the report, with meat reduction playing a key part in climate goals. Cutting down meat consumption by 260g per week is equivalent to around two doner kebabs or two fry ups a day in total. The CCC wants to see a 25 percent reduction in general meat consumption by 2040 (compared to 2019) going up to 35 percent by 2050. Red meat consumption specifically would need to fall by 40 percent by 2050.

As reported by the Guardian, Emily Nurse, head of net zero at the Climate Change Committee, said that the committee is “absolutely not saying everyone needs to be vegan” but that they “do expect to see a shift in dietary habits.”

Other recommendations include moving away from gas boilers, greater use of public transport and cycling, as well as better home insulation. 

Read more: Jim Murray Calls On Nando’s To Protect UK Rivers

Animal agriculture’s impact on the planet

Animal farming is devastating for the planet. It’s a major driver of greenhouse gas emissions, notably methane, which is 80 times more potent than carbon dioxide over a 20-year period in the atmosphere. Animal agriculture, mostly ruminant animals like cows, produce around a third of human-caused methane emissions.

Animal agriculture is also the leading driver of deforestation, biodiversity loss, and species extinction. Vast swathes of land are cleared to grow feed and to house the animals themselves. This removes vital carbon sinks and releases carbon back into the atmosphere. 

Research has shown that adopting a fully plant-based diet is the single biggest way individuals can reduce their impact on the environment. A major study published in 2023 found that going vegan leads to 75 percent less climate heating emissions, water pollution, and land use. Fully plant-based diets also cut the destruction of wildlife by 66 percent and water use by 54 percent. There is growing consensus that traditional meat consumption at its current level is not compatible with net zero targets.

Read more: Students At Bristol and Imperial College London Vote For 100% Plant-Based Catering

Should the UK go further?

While some environmental experts have welcomed the recommendations by the CCC, some believe the advice does not go far enough in tackling meat-related emissions. 

“The more meat and dairy we cut, the greater the benefits are, and these recommendations can and should go further,” The Vegan Society said in a statement responding to the new report. “Plant-based proteins such as pulses and legumes present a huge opportunity as a healthier and more sustainable alternative to animal products. Dietary change is a win-win solution that improves people’s health and offers the opportunity for billions of pounds of savings to the NHS, as well as cutting emissions and protecting nature. 

Animal advocacy group Viva!, which campaigns against animal farming for ethical and environmental reasons, agrees. “We are always happy to see recommendations for the reduction in animal products,” environmental campaigner Rachel Higgins told Plant Based News. “However, we are disheartened to see that the CCC hasn’t increased their reduction recommendations from previous years. The previous Carbon Budget recommended a 35 percent reduction in meat consumption by 2050, and this target remains unchanged. However, we do welcome the steeper red meat reduction target of 40 percent by 2050.”

Both Viva! and The Vegan Society have urged the government to respond appropriately to the CCC’s recommendations and take concrete action to reduce the country’s meat intake. 

“As it prepares to develop a new food strategy, this government has the opportunity to implement practical policies which encourage dietary change, such as prioritizing plant-based default options in public sector menus and procurement, supporting famers who are growing sustainable and healthy plant proteins, and promoting the benefits of plant-based foods in public health campaigns,” The Vegan Society said. 

Read more: UK Facing Broccoli Shortage Due To Changing Climate

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

McCall said she didn’t know why she felt that way. “I don’t want to give up meat,” she said. But now she hardly eats any red meat and finds eating any meat “less and less attractive.”

Read more: How To Watch ‘Uplifting’ New Vegan Documentary ‘Food For Thought’

McNeill, who is vegan, replied: “When you start researching animal agriculture, it’s a one way ticket to plant-based eating. It’s gruesome.” McCall acknowledged that many people don’t want to think about it but “we all know that” deep down.

Interview controversy

The interview wasn’t without controversy, due to some of the comments made by McNeill. She is known for having sold all her belongings at the age of 50 to move to Portugal and posts about fitness, food, and lifestyle on social media as FiftySister.

McNeill said that she calls herself plant-based rather than vegan because “the difference between a vegetarian and a vegan is, vegetarians have friends. Most people don’t like vegans.” She said that while she has the “utmost respect” for “militant” vegans who “try and convert other people, I’m not here to convert anyone else.”

Following the episode going live, McNeill posted on Instagram to say that her inbox immediately started “filling up with abuse” from “carnivores, omnivores, herbivores, and vegans.”

She further explained her views in the interview with McCall. “I feel that I can show people that by eating plants, you can exercise everyday, you can have lots of energy … you can feel full, you can feel well,” she said.

Read more: Shreya Ghodawat Wins ‘Podcaster of the Year’ Award At IWAA 2024 For Vegan Podcast

This article was written by Claire Hamlett on the PBN Website.

Sage Regenerative Kitchen & Brewery, formerly Sage Plant Based Bistro & Brewery, announced the closure in an Instagram post. It said that despite its pivot away from vegan food, it remained “in the same predicament today” and would have to close.

Sage chef Mollie Englehart explained to Business Insider in 2024 why she had decided to move away from serving solely plant-based food. Adding ‘regenerative’ meat, dairy, and eggs to the menu started to feel like a “more scalable path forward that is better for the animals,” she said. “I want to give meat-eaters an opportunity to purchase meat at a restaurant that comes from cleaner, healthier, better sources. That doesn’t really exist right now, and I feel like that is a wide-open space for me to move into.”

Read more: Demand For Vegan Food At UK Quick-Service Restaurants Up By 56% in 2024

The addition of animal products from “regenerative agriculture” to the menu sparked a backlash from vegan customers. Regenerative agriculture is often billed as environmentally sustainable, but this claim has been refuted by many experts. Meat is also a product of animal exploitation and slaughter, meaning it’s unacceptable for animal rights advocates. Protesters entered the restaurant on Father’s Day in 2024, holding signs with slogans such as “Meat is Murder,” prompting Englehart to close for the day. Many Instagram users replied to Sage’s closure announcement with celebratory comments, claiming it as a victory for animals.

View this post on Instagram

A post shared by Sage Regenerative Kitchen & Brewery (@thekindsage)

Mixed success for vegan eateries

Rising costs and increased competition have forced a number of restaurants, including vegan eateries, to close in the past couple of years. Hart House, Kevin Hart‘s vegan fast food chain, closed all four of its Los Angeles locations in September 2024. Half of Lewis Hamilton‘s Neat Burger locations in the UK closed in 2023. Most recently, Ed Winters‘ London restaurant Unity Diner has announced it is closing in February due to the challenging conditions in the hospitality sector.

But other vegan eateries are thriving. US fast food chain Slutty Vegan is continuing to expand, with a dozen locations across the US. In 2024, Next Level Burger said it had became one of the world’s biggest plant-based restaurant companies after acquiring vegan fast food chain Veggie Grill. The acquisition meant Next Level Burger almost tripled its US locations from 10 to 27.

Meanwhile, several vegan restaurants have recently won awards. These include the UK’s Twelve Eatery winning a Gold Tourism Award, and vegan food truck Planet G winning the Scottish Street Food Award.

Read more: The Top 100 Vegan Restaurants In The USA, According To Yelp

This article was written by Claire Hamlett on the PBN Website.

Read more: New ‘Ultra-Processed’ Guide Answers All Your Questions On UPFs

In the guide, titled Fake News About Fake Meat, the vegan charity highlights the many benefits of alternative proteins, the risks associated with animal-derived meat, and information about ultra-processed foods (UPFs).

The meat industry has been consistently critical of meat and dairy alternatives for being overly processed, but a range of recent reports, studies, and analyses indicate that plant-based alternatives are generally better – for human health, the environment, and animals.

Viva!’s guide notes that common animal foods such as bacon, ham, sausages, hot dogs, and salami can also be considered UPFs. Furthermore, these products are listed as Group 1 carcinogens by the World Health Organization (WHO) and are proven to cause cancer.

“There are basic scientific facts that critics of mock meat ignore in their quest to keep you eating animal meat,” says the new guide. “Even low levels of consumption of meat are linked to obesity, diabetes, heart disease and cancer – the UK’s biggest killers.”

Read more: ‘What Food History Tells Us About Living Longer’

Viva!’s ‘mission to make veganism accessible to all’

Viva!’s new guide also includes a nutritional breakdown of some common plant-based and animal-based products. While the nutrient density of meat alternatives is variable, some common products – such as Linda McCartney Quarter Pounders – are higher in protein than their traditional competitors. Others have similar protein but less salt, fat, and calories.

In November, Viva! introduced a comprehensive range of sports nutrition resources along with a high-protein meal plan, produced in collaboration with Vegan Strong PlantBuilt. Faye Lewis, Viva!’s head of communications, described the partnership as perfectly aligned with the charity’s “mission to make veganism accessible to all.”

Read more: Scientists Discover ‘Critical Link’ Between Red Meat And Colorectal Cancer Risk

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