Research conducted by Kerry Group has revealed some interesting insights into the European plant-based market. With the sector poised for exponential growth over the next decade, these numbers are the tip of the iceberg when tracking the changing consumer trends in favour of plant based alternatives to traditional products. The research found that not only are
42% of plant-based food consumers are choosing plant-based products on a more regular basis, they are seeking tastier products and a wider range to select from.
The Northern Irish (NI) Livestock and Meat Commission(LMC) has launched its new "Love NI Beef" campaign to counteract the decline in beef sales and the growing consumer effort to reduce their meat consumption. The campaign is presented in both traditional media and online, with a combination of farmers, chefs, Dr's and environmental experts offering their opinion in their area of expertise.
With interest in plant based eating reaching new levels every week, more and more businesses are looking to capitalize on this emerging field. Venturing into a new market has its pitfalls. In the case of food service, offerings that tick the plant based or vegan boxes can cause confusion for those not in the know.
How many portions of fruit and vegetables should I eat every day? This simple question has several conflicting answers, depending on which source one selects for the answer. The most common response is, without question, 5 portions a day. For so long, this catchy phrase (1 of your 5 a day) has been the go-to rule of thumb for dietary fruit and vegetable intake. Originally conceptualized in 1988 as part of a campaign in California, the aim of the slogan was to kickstart healthy eating by offering consumers an instantly understandable rule of thumb to help achieve the goal of 400g of plant intake each day, made up of 5 x 80g servings.
Ireland, a country which boasts meat and dairy as its two main agricultural exports, has seen a steady rise in the popularity of plant based eating and a slow but steady move away from the traditional pint of milk, meat and two veg dietary staples which kept our ancestors fed for generations.
Domino's Pizza has launched a range of vegan products across its Uk & Ireland stores. Having successfully trialed two pizzas, the "Vegan Margherita" and the "Vegan Vegi Supreme" in Dublin, Cork & Belfast, the company has rolled out the options along with complementary products in all stores nationwide.
Aldi has announced that 48 products form a total of 7 suppliers will be returning to stores on Sunday, September 13th for two weeks only. Among these products are 3 Irish produced plant based products: Magic Mayan Chocolate, Furnace Green Black & White Pudding, and Porter & Nash Gravy.
Ireland has ranked 10th in the world for countries where veganism interest is highest. The data, compiled by Chef's Pencil, analyzed Google trends over the past 10 years in searches for vegan and plant based recipes. The study found that in Ireland in particular "plant-based cuisine is enjoying an even bigger popularity (than veganism)"
Actimel brings its decades of experience in live cultures and immune support into the plant-based world with the launch of its new 100% Dairy Free Actimel shots. The new recipe uses a blend of roasted almonds and oats along with two different strains of live cultures, including Actimel's own L. Casei, and essential vitamins D and B6 to support the normal function of the immune system
Grow It Yourself is offering its online course, How Food Grows, completely free and is available to anyone on their website. The 12 week course will guide participants step by step, from seed to harvest, on growing 12 vegetables in their back garden, with no extra equipment and previous growing skills required
Highway To Health, a brand new T.V. series showcasing the benefits of a plant-based diet, will debut later this year with Irish musician & activist Tanya O'Callaghan joined by co-presenter Derrick Green. The pair will be exploring cuisines and cultures worldwide, along with eco-friendly innovations in the food world and beyond.
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