🆚 A rapid rundown of the last 7 days' vegan news - w/e 6th October This is the online version of the Vegan Slate newsletter - you can sign up here and get a free 7 day vegan meal plan PDF ...
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Plenty to bring you this week. Coming up: Animal-free casein, nutritionally dense plant-milk and cloning giant sheep for captive hunting? … give me strength!
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- One For The Diary – The Essex Vegan Food Festival, Sunday 3rd November
- Uncovering RSPCA’s Dark Side: Shocking Investigation Into Cruelty Cover-Up
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( paid link ) - Vegan Casein Breakthrough: Microbial Protein Outdoes Dairy in Taste and Sustainability
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Around The Vegan Web This Week Ending 6th Oct 2024
Angel Yeast Serves Up New Plant Milk Solution
Angel Yeast has introduced a yeast protein to enhance both the nutrition and flavor of plant-based milks, aiming to address common issues such as low protein content and undesirable aftertastes. According to Angel Yeast, the protein delivers a more balanced amino acid profile, comparable to animal proteins, making plant milk a more viable alternative for those looking for nutritional completeness. The company highlights that the yeast protein also adds a “neutral taste and smooth texture,” ideal for various plant milk bases, including almond and soy.
With the rise of plant-based diets, this innovation could appeal to consumers seeking sustainable, animal-free options that don’t sacrifice on nutrition or taste. Angel Yeast’s approach reflects an increasing trend toward plant-based solutions in mainstream food production, bridging gaps for consumers exploring veganism and plant-based alternatives.
UK Organic Report Reveals Unexpected Shifts in Consumer Preferences
A new Consumer Insights Report by UK ORGANIC and the Organic Research Centre uncovers surprising shifts in consumer attitudes toward organic products. The report highlights a growing demand for environmental transparency, with consumers favoring brands that showcase clear sustainability practices. A key finding shows that “83% of respondents value organic certification,” underscoring a trend toward conscious consumption.
These insights reflect broader societal trends favouring plant-based and animal-friendly lifestyles, indicating a continuing shift towards environmentally and ethically sound choices.
Can AI Make Indoor Farming More Energy-Efficient?
In a recent Nature Food study, researchers developed an AI-driven model that cut energy use by 33% in indoor farms, without affecting crop growth. By fine-tuning lighting and ventilation, the AI optimized conditions to reduce power demands for plant factories across diverse climates, from Reykjavík to Dubai. The system, tested on lettuce crops, balanced lighting and CO2 levels to maintain photosynthesis while minimizing ventilation when possible. Although more research is needed to confirm the scalability, this approach hints at a more sustainable path forward for plant-based food production.
Montana Man Sentenced for Cloning Giant Sheep for Trophy Hunting
Arthur “Jack” Schubarth, an 81-year-old Montana ranch owner, was sentenced to six months in prison for cloning giant hybrid sheep for use in captive hunting. Using tissue from a rare Marco Polo sheep, Schubarth developed the hybrid “Montana Mountain King,” aimed at the trophy market.
The case raises ethical questions on genetic manipulation, with Schubarth reflecting on his choices, saying, “I got my normal mindset clouded by my enthusiasm.” This story underlines the growing discourse on animal rights and ethical breeding practices.
Fortifeye Launches New Vegan Super Protein for Health-Conscious Consumers
Fortifeye Vitamins has introduced a new vegan protein powder aimed at supporting plant-based diets. Packed with high-quality pea protein and added superfoods, the formula promises to deliver a balanced amino acid profile, designed to fuel muscle recovery and overall wellness. The company emphasises its commitment to veganism and natural ingredients, positioning the product as a nutrient-dense option for those seeking cruelty-free protein.
Fermtech’s Zero-Carbon Protein Gains Major Backing
Oxford’s Fermtech has secured £325,000 in crowdfunding to propel its zero-carbon protein, crafted from upcycled brewery grains and the koji fungus. This innovative protein, free of GMOs, has caught the attention of industry giants like Upfield and Saputo, who are exploring sustainable options for food production. The funds will support Fermtech’s mission to scale up and refine its Nutriferm protein, which has a “low environmental impact” and offers a unique approach to sustainable protein.
As plant-based diets grow, solutions like Fermtech’s solidify the push for environmentally responsible, animal-free food sources.
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Blog Post: Previously on Vegan Slate …
Vegan vs Vegetarian vs Plant Based – The Differences Fully Explained
Let’s get straight to the answer here … no fluff 🙂 Vegans and vegetarians make their lifestyle choice based on ethical concerns for the welfare and the rights of animals. Plant-based is just a diet. There’s no morality involved apart from maybe wanting to do the right thing for the environment. Everyone talks about the ‘vegan diet’ but you …
Thanks so much for reading Vegan Slate and have a non-violent day 🙂
– Rohan
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