Kuli Kuli, a mission-driven company trading and selling the superfood moringa, announced on March 1 that it has closed its $5M Series B round of obtaining financing to help launch a new moringa ‘super-food’ ingredient business.
Health
American Heart Association Says Adding Plant-Based Foods to Diet Decreases Risk of Death
An American Heart Association Meeting Report released last week summarises findings from studies of how plant-based diets affect humans. The specialists conclude that, “Adding high-quality plant-based foods to diet decreases risk of deaths from heart disease and other causes.”
Swedish Medical Center to Serve Plant-Based Nuggets
Seattle Food Tech (SFT), a food production start-up creating plant-based meats for the foodservice industry, has teamed up with the Swedish Medical Center in Seattle to serve its plant-based nuggets, making the hospital the first one in the US to do so.
Red and Processed Meat Consumption Declines in the UK
The National Diet and Nutrition Survey (NDNS), which is a rolling programme assessing trends for diet, nutrient intake, and nutritional status for the UK, has released its results for the period of 2008-2017.
This is What Meat Should Really Cost, According to Study
A study from Oxford published in the Public Library of Science (PLOS) calculated how much meat products should cost in order to cover the resulting health system costs for 149 countries. The scientists’ assessment shows that in countries with high income levels, processed meat products would have to be taxed at 167%.
Affordable Superfoods: Prolgae Spirulina
Prolgae, a Nordic-Indian startup company, is fighting malnutrition in the world by producing high quality, affordable spirulina.
Unclear Labelling: Report Says Quarter of Vegans Consume Animal Ingredients
According to a study by Ubamarket, a quarter of vegetarians and vegans have unknowingly consumed meat due to unclear food labelling. The market research company report that 40% of consumers do not fully understand what they are eating.
Singapore: Plant-Based Preservative Made from Natural Substances
In Singapore, a group of scientists has discovered a plant-based alternative to conventional artificial preservatives. The organic preservative is based on a natural substance found in fruit and vegetables. Tests have shown that the plant-based alternative keeps food fresh for longer and can also ward off pathogens. A research team of scientists from Nanyang Technological University (NTU) in Singapore, together with senior Professor William Chen, Director of the NTU Food Science & Technology programme, has discovered a new type of preservative of vegetable origin. They are known as flavonoids, possessing antimicrobial and antioxidant properties and found in almost all fruits and vegetables. As phytonutrients, they occur naturally in plants and are responsible for defending them against pathogens, herbivores and pests. Senior Professor Chen explained, “This …
Vegan Food Dyes for Plant-Based Meat Alternatives
With the increasing demand for plant-based meat alternatives, the market for vegan food colourants is also on the rise, as certain manufacturers attempt to make meat substitutes more appealing and “realistic”. Below we discuss various types of dye from different manufacturers.
Weis Promotes Vegan Lifestyle
Weis supermarkets have launched a campaign to inform customers about vegan products and healthy nutrition. This is intended to promote their vegan product range and introduce consumers to health information about a plant-based diet.
HealthLabs.com: Test Panels for Vegan Nutrition
The growth in the number of vegans has prompted HealthLabs.com to develop an online test panel specifically designed to monitor concentration of nutrients. The panel will also provide information on allergies caused by animal products.
Hypertension Linked to Meat Consumption
New research shows that there is a link between the consumption of grilled fish, chicken or beef and increased risk of hypertension. In particular, regular consumption of red meat can dramatically increase your risk of developing the disease.