The Rise of Plant-Based Cuisine: Exploring Delicious Vegan Recipes

In recent years, there has been a remarkable surge in the popularity of plant-based cuisine, with veganism transcending its niche status to become a mainstream lifestyle choice. This culinary revolution is not merely a passing trend but a reflection of a growing consciousness about health, environmental sustainability, and animal welfare. 

Embracing plant-based eating isn't just about restriction; it's about celebrating the abundance and diversity of ingredients nature has to offer. In this blog post, we delve into the world of delicious vegan recipes, highlighting their creativity, flavour, and nutritional benefits.

1. The Versatility of Vegetables

One of the most appealing aspects of plant-based cuisine is its versatility. Vegetables, legumes, grains, fruits, nuts, and seeds form the foundation of vegan cooking, offering a canvas for endless culinary exploration. From vibrant salads bursting with colour and flavour to hearty stews brimming with wholesome goodness, vegetables take centre stage, proving that plant-based meals are anything but boring.

2. The Art of Substitution

The art of substitution lies at the heart of vegan cooking, where traditional animal-based ingredients are replaced with plant-derived alternatives. Discover the magic of creamy cashew cheese, velvety coconut milk, and protein-rich tofu as they transform familiar dishes into vegan delights. Whether it's swapping eggs for flaxseed meal in baking or using aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in meringues, the possibilities are endless.

3. Global Flavours, Plant-Based Twist

Plant-based cuisine knows no boundaries when it comes to flavour exploration. From fragrant Indian curries infused with spices to zesty Mexican tacos bursting with freshness, vegan recipes draw inspiration from cuisines around the globe. Explore new ingredients, experiment with bold flavours, and embark on a culinary journey that transcends borders—all while staying true to the principles of plant-based eating.

4. Nutritional Powerhouses

Contrary to popular belief, plant-based meals can provide all the essential nutrients your body needs for optimal health. Packed with vitamins, minerals, antioxidants, and fibre, vegan recipes offer a plethora of health benefits, including improved heart health, weight management, and reduced risk of chronic diseases. Embrace the rainbow of fruits and vegetables, indulge in protein-rich legumes and grains, and nourish your body with the goodness of plant-based ingredients.

5. Sustainable Dining

Beyond the realm of personal health, plant-based cuisine plays a crucial role in promoting environmental sustainability. The production of plant-based foods requires fewer resources and generates lower greenhouse gas emissions compared to animal agriculture. By choosing plant-based options, you're not only nourishing your body but also contributing to the preservation of our planet for future generations.

In conclusion, the rise of plant-based cuisine heralds a new era of culinary creativity, sustainability, and compassion. Whether you're a seasoned vegan or a curious omnivore, there's never been a better time to explore the delicious world of vegan recipes. So roll up your sleeves, sharpen your knives, and embark on a culinary adventure that celebrates the beauty and bounty of plant-based eating.

Sustainable Eating: How to Make Environmentally Friendly Food Choices

In a world where ecological, green and environmental concerns are at the forefront of our minds, adopting sustainable practices in every aspect of our lives is crucial. 

One area where individuals can make a significant impact is through their food choices. Sustainable eating not only benefits the environment but also contributes to personal health and the well-being of communities. 

In this blog post, we will explore the concept of sustainable eating and provide practical tips on how to make environmentally friendly food choices.

Understanding Sustainable Eating:

Sustainable eating is a lifestyle that aims to minimise the environmental impact of food production, distribution, and consumption. This involves considering the ecological, social, and economic aspects of food choices. By making mindful decisions, individuals can support sustainable farming practices, reduce greenhouse gas emissions, and promote biodiversity.

Key Principles of Sustainable Eating:

Choose Locally Sourced and Seasonal Foods:

Opting for locally sourced and seasonal foods reduces the carbon footprint associated with transportation. Local produce is often fresher, supports local farmers, and encourages a more resilient and sustainable food system. Preserving locally grown produce using environmentally sustainable methods is something one can consider if you want to eat out of season foods later in the year. 

Prioritise Plant-Based Options:

Plant-based diets have gained popularity for their positive environmental impact. Reducing meat consumption, especially from resource-intensive sources like beef, can lower greenhouse gas emissions, decrease water usage, and conserve land. Include a variety of fruits, vegetables, grains, and legumes in your meals for a well-balanced and eco-friendly diet.

Minimise Food Waste:

Food waste is a significant contributor to environmental degradation. Plan meals, store food properly, and use leftovers creatively. Composting is an excellent way to reduce the amount of organic waste sent to landfills.

Support Sustainable Agriculture:

Choose products with certifications like organic, Fair Trade, or Rainforest Alliance. These certifications ensure that food is produced using environmentally friendly and socially responsible practices. Supporting farmers who prioritise sustainability helps create a market demand for responsible agricultural methods.

Mindful Seafood Choices:

Over-fishing is a critical issue threatening marine ecosystems. Choose seafood that is sustainably sourced and labeled by organisations such as the Marine Stewardship Council (MSC). Be informed about the impact of your seafood choices on ocean health.

Practical Tips for Sustainable Eating:

Meal Planning:

Plan your meals to minimise food waste and make efficient use of ingredients. This not only reduces your environmental impact but also saves money.

Grow Your Own Food:

If space permits, consider cultivating your own fruits, vegetables, or herbs. Home gardening is a rewarding way to connect with the food you eat and reduce your reliance on store-bought produce.

Educate Yourself:

Stay informed about the environmental impact of different foods. Understanding the lifecycle of your food helps you make informed choices that align with your sustainability goals.

Community Supported Agriculture (CSA):

Join a CSA programme to support local farmers directly. CSA members receive regular deliveries of fresh, seasonal produce, strengthening the bond between consumers and producers. https://communitysupportedagriculture.org.uk/

Sustainable eating is a powerful tool for positive change in our world. By making conscious food choices, we can contribute to a more sustainable and resilient food system. 

Whether it's opting for plant-based meals, supporting local farmers, or reducing food waste, every small action adds up to make a significant impact on the environment. 

Embracing sustainable eating not only benefits the planet but also enhances our overall well-being, creating a harmonious relationship between ourselves, our food, and the world we live in.

(Image courtesy of PierreGilbert from Pixabay)

Veganuary, 2024: The Rise of Plant-Based Cuisine: Mouthwatering Vegan Recipes for Every Palate

As we are heading into the last several days of Veganuary 2024, That's Food and Drink has commissioned a special blogpost on the rise of plant-based cuisine.

In recent years, there has been a remarkable shift in our culinary landscape as more people embrace the plant-based lifestyle. The rise of plant-based cuisine is not just a trend; it's a movement that reflects a growing awareness of the environmental, ethical, and health impacts of our food choices. 

Whether you're a seasoned vegan or someone looking to incorporate more plant-based meals into your diet, the world of vegan cooking has expanded to offer a diverse array of mouthwatering recipes that cater to every palate.

The Plant-Based Revolution:

The plant-based revolution has transformed the way we think about food. Beyond being a mere dietary choice, it's a conscious decision to make a positive impact on the planet and our health. With an increasing number of people adopting a vegan lifestyle, chefs and home cooks alike are pushing culinary boundaries to create innovative and delicious plant-based dishes.

Embracing Flavour Diversity:

One common misconception about plant-based cuisine is that it lacks flavor. However, the reality is quite the opposite. Plant-based cooking celebrates the rich tapestry of flavours found in fruits, vegetables, grains, and legumes. From the umami goodness of mushrooms to the vibrant taste of fresh herbs and spices, the variety of plant-based ingredients provides an endless canvas for culinary creativity.

Vegan Comfort Food:

Contrary to popular belief, going plant-based doesn't mean giving up on comfort food. In fact, vegan versions of classic comfort dishes have become increasingly popular. Indulge in a hearty vegan lasagna, savor the creamy goodness of dairy-free mac 'n' cheese, or enjoy a comforting bowl of plant-based chili. These recipes not only satisfy your taste buds but also showcase the versatility of plant-based ingredients.

Global Inspiration:

One of the most exciting aspects of the plant-based movement is its global reach. Veganism is not limited to a specific cuisine or region; it transcends borders. Explore the world of plant-based cooking with recipes inspired by various cultures. From Mediterranean chickpea salads to Asian-inspired tofu stir-fries, the global fusion of plant-based ingredients creates a symphony of flavors that tantalises the taste buds.

Desserts to Delight:

No culinary journey is complete without a sweet ending, and plant-based desserts are nothing short of delightful. Indulge in decadent chocolate avocado mousse, enjoy a slice of moist vegan carrot cake, or relish the simplicity of a fruity sorbet. These desserts prove that plant-based eating can be just as satisfying, if not more so, than traditional sweets.

Quick and Easy Weeknight Meals:

For those with busy schedules, quick and easy plant-based recipes are a lifesaver. Explore the world of one-pot wonders, baking sheet dinners, and 30-minute meals that make plant-based cooking accessible to everyone. These recipes showcase that you don't need to sacrifice time or flavour when opting for a plant-based lifestyle.

The rise of plant-based cuisine is a testament to the evolving preferences of a conscientious and health-conscious society. With an ever-expanding repertoire of mouthwatering vegan recipes, there's something for everyone in the world of plant-based cooking. 

So, whether you're a seasoned vegetarian making the move to full veganism, or just starting your plant-based journey, dive into the culinary adventure of vibrant flavours, global inspirations, and delicious plant-based delights that cater to every palate.

(Image courtesy of Max Franke from Pixabay)

Two great dessert recipes from Julienne Bruno

We have two great recipes from Julienne Bruno, the creator of truly original plant-based products that are  designed to cleverly take home cooking to gastronomic levels. 

Its debut range, Collection 01, features BURRELLA®, CREMATTA™, and SUPERSTRACCIA®, is perfect for conscious eaters who want to participate in gastronomy but are limited by the standard of plant-based products. From salads, pizzas, pastas, or desserts, Julienne Bruno can complement any dish you can rustle up.   

First recipe:-

Rhubarb Galette w. Sweetened Crematta™

Cook Time: 2 hours (including baking and chilling)

Servings: 2 

INGREDIENTS 

1x 175g tub julienne bruno crematta™

50g wholemeal flour

75g plain flour

25g caster sugar 

¼ tsp salt

65g vegan block butter, chilled and chopped into cubes

½ tsp apple cider vinegar

3 tsp icing sugar

160g forced rhubarb stalks

20g caster sugar (+ 4 tsp extra)

¼ lemon zest, and squeeze of the juice

demerara sugar

METHOD

Step 1: combine flours and sugar in a mixing bowl or the bowl of a food processor, stir well to combine. add the chopped butter, then if doing this by hand, cut the butter through the flour until there are no larger bits of butter left. gently then rub the flour and butter using your fingertips and thumbs until everything is evenly combined. if using a food processor, gently pulse the mixture until the butter is evenly incorporated.

Step 2: add the vinegar and 50g of crematta™ then mix through with a spoon before using your hands to bring the dough together into a ball. do not knead the dough, just bring it together.

Step 3: weigh the dough, then divide into two even pieces. gently flatten each piece into a thick disk before wrapping in cling film and chilling in the fridge for around an hour. mix the remainder of the crematta™ in its pot with the icing sugar, lid, and then place in the freezer. 

Step 4: whilst the dough is chilling, make the filling. wash the rhubarb, trim the ends and then cut 1 inch long pieces on the diagonal. in a bowl, toss the rhubarb with the lemon zest/ juice and sugar. allow to sit and macerate gently until ready to use.

Step 5: heat your oven to 180c fan, line a baking sheet with parchment paper. remove the pastry from the fridge, unwrap then place on a well floured (second) sheet of parchment paper ready to roll out. making sure the rolling pin is also floured, gently roll each piece of dough out, one by one, into a rough circle approximately 6 inches in diameter.

Step 6: drain the juices from the rhubarb bowl into a small dish, set aside for later use. sprinkle 2 tsp of caster sugar over the centre of each pastry disk before then arranging the sliced rhubarb over, ensuring to leave approximately a 1.5 inch border all the way around the edge. gently fold the pastry over the filling, place onto the baking sheet before lightly glazing with the juices and then finally sprinkling with demerara.

Step 7: bake for 35-40 minutes until the filling is bubbling and the pastry is golden. set the baking tray on a wire rack and allow the galettes to cool for at least twenty minutes to half an hour. remove the crematta™ from the freezer and place in the fridge until ready to serve spooned on top of the galettes.

Crematta™ Crème Brûlée

Cook Time: 20-30 minutes + overnight chilling

Servings: 4

INGREDIENTS

350g JULIENNE BRUNO Crematta™

250ml unsweetened non dairy milk 

75g fine caster sugar

1 tsp nutritional yeast

40g cornflour, sieved

¼ tsp sea salt flakes

1 vanilla pod, split, beans removed

2 tsp vanilla extract

60g demerara sugar (to caramelise tops)

4x 9 cm brulee ramekins

METHOD

STEP 1: Combine milk, sugar, nutritional yeast, cornflour in a small pan. Heat gently whilst whisking constantly until the mixture no longer feels grainy. This is a sign that all the sugar has dissolved. Add the salt, vanilla pod, seeds and vanilla extract to the pan. Increase the heat, bringing the mixture to a gentle simmer (again whisking constantly so that it does not burn or stick) until it begins to thicken.

STEP 2: As soon as the mixture thickens, remove from the heat and transfer from the pan into a large mixing bowl to cool. Remove the vanilla pod.

STEP 3: Using a large spatula, fold through both tubs of Crematta until fully combined before pouring the custard into the four ramekins to cool completely. Once cool, cover with cling film then transfer to the fridge to set overnight.

STEP 4: Before serving, evenly sprinkle a tablespoon of demerara sugar over the top of each ramekin to completely cover the vanilla custard. Caramelise the sugar using a kitchen blowtorch, or place under a very hot preheated grill until the sugar is golden brown. Serve immediately.

Enjoy both of the recipes.

You can learn more by visiting their website, here: https://www.juliennebruno.com.

Luxury plant-based cream liqueur range LUSTRE launches across UK venues

My wife and I were wondering yesterday if there were any non-dairy, plant-based cream liqueurs available and the answer is yes, very much so!

Because a new range of luxury cream liqueurs has launched, following a 36% rise in demand for easy-drinking, luxury shots year-on-year.

The range also champions sustainability, opting for an innovative plant base rather than dairy, producing 3x fewer CO2 emissions, with 85% of consumers preferring the taste, too.

71% of consumers are seeking out more sustainable options, while a Global Brands consumer survey also discovered that 75% prefer easy-drinking shots with less alcohol warmth to them.

Three flavours are being released based on category favourites - a strawberry cream with tequila, pineapple cream with rum, and a caffe latte cream with vodka.

A new range of plant-based cream liqueurs from independent drinks producer and distributor Global Brands is launching across the UK.

LUSTRE, which is a luxury cream liqueur, is hitting the UK this summer and will be available in popular bars, pubs, and late night venues all over across the country. You'll also be able to buy the range directly from Good Time In for £16.50 inc. VAT per 70cl bottle.

The creamy liqueur category is currently growing 36% year-on-year, with this new range expanding on the success of other offerings while delivering an innovative completely vegan, plant-based product.

What's it like? It's an easy-drinking, premium liqueur that’s inclusive of vegan consumers (and also loved by non-vegans, too!) and has a reduced environmental impact over dairy products.

A study undertaken by the brand showed that a massive 75% of consumers prefer easy-drinking shots with less alcohol warmth,7 opting for lighter cream liqueurs over spirits.

Also a further 71% of consumers are seeking out more sustainable options in their daily lives. The sustainable plant base, made from an innovative soya protein and coconut oil blend, produces three times less CO2 emissions and 95% less water per litre than dairy-based liquids.

Following extensive product development, a sensory survey by the brand proved that 85% of consumers prefer the taste of the innovative plant-based range.

The premium packaging and inclusivity of the fully-vegan product will be sure to make the product popular among groups and for in-venue bottle-to-table serves. 1 in 2 (46%) of consumers are willing to pay more for high quality, premium products.

The range consists of three flavours, each championing luxury, indulgence, and sustainability, but with a different spirit base.

Pineapple cream with rum has notes of pineapple and lush coconut, with the body of rum.

Strawberry cream with tequila contains strawberry paired with classic cream, and underpinned by the earthy warmth of a high-quality tequila.

Caffe Latte cream with vodka uses subtle coffee notes, swathed in cream and paired with clean vodka to create a silky smooth and sophisticated liquid.

Charlie Leaver, who is Head of Brand said: “Post-pandemic, we've seen demand for lower ABV shots shoot up as an affordable and fun way to celebrate with friends and family members."

Charlie went on to say: "LUSTRE provides an opportunity to share a little luxury with friends in the form of a delicious creamy shot, which, because it is plant-based is truly inclusive. We’re excited for LUSTRE to add its sheen to nights out in the UK.”

All cream liqueurs have a 15% ABV and are available to the on-trade in 70cl x 6 bottles.

What is Global Brands Ltd? It was launched in 1997 by entrepreneur Steve Perez. It's the UK's leading independent drinks business. 

It owns, markets and distributes a wide portfolio of products across the ready to drink, premium mixer, spirit and beer categories internationally. The Global Brands Ltd line-up of brands now includes VK, Hooch, Franklin & Sons, Shake Baby Shake, Hooper's and more. Visit www.globalbrands.co.uk to learn more, place orders, etc.

Alternatives to milk?

There are many alternatives to cow's milk. Goat and Ewe's milk are two that are also from lactating animals. Ideal if someone in your family is allergic to cow's milk.

However, if you are looking for non-dairy replacements you can try Soya milk, oat milk, pea protein milk and now there is also potato milk substitute for dairy milk.

There are also plant-based non-dairy butter substitutes, non-dairy cream substitutes and also non-dairy cheese substitutes, too.

Farm shops, delicatessens, wholefood shops and also most supermarkets stock these non-dairy alternatives, Plus you can buy them online from specialist retailers and also from Amazon who stock a wide and growing range of grocery items and foodstuffs.

One thing that does puzzle me, however, is why there aren't, as yet, any non-dairy liquors to go up against Sheridan's, Bailey's Irish Cream, Carolans, Kerrygold and St Brendan's? 

Or perhaps these do already exist and I just haven't come across them yet? I'll start doing some research and I'll let you know what I find out!

Clearspring Pledges 30k of Free Plant-Based Meals to Mark 30th Anniversary

Leading Japanese and organic fine foods specialist Clearspring is celebrating its 30th anniversary this year and has teamed up with their long-term partner, plant-based community cookery school and food charity Made In Hackney, to donate 30,000 free plant-based meals to communities who are in need. 

Made in Hackney, which are celebrating their own 10th anniversary, will work with Clearspring to donate products and cooked meals to families and individuals who have emergency support needs.

Sarah Bentley, founder of Made in Hackney said: "Made In Hackney and Clearspring believe everyone should have access to high quality, healthy food that's good for people and the planet. Clearspring have supported our community cookery classes, meal service and fundraising activities with their incredible products for many years. 

"We're really pleased and delighted to partner with them now to provide 30,000 free plant-based meals to households with food support needs as part of Clearspring's 30-year anniversary."

Maria Dawson, who's the MD at Clearspring commented: “Reaching 30 years as an independent family business is a really great achievement to celebrate. We wanted to use this opportunity to make a concerted effort to give back to the community with our pledge to donate 30,000 free plant-based meals.” 

Alongside the food donation pledge, Clearspring will also be fundraising throughout the year to support the important work Made in Hackney is doing. Clearspring will also partner with other organisations including City Harvest, who help to distribute food to over 350 local charities offering food support to local communities.

Maria Dawson went on to say: “We also wanted to say thank you to everyone who's helped us reach this 30-year milestone. Thank you to the brilliant Clearspring team, the fantastic organic and Demeter certified farmers and artisan food producers, the committed wholesalers and retailers who stock our products and the loyal shoppers who choose to add Clearspring to their baskets every day. 

"Please know that your continued support is helping us realise our dream to create a more sustainable future and is enabling us to work and play to convert one more acre back to organic each day.”

Clearspring was founded in 1993 by award-winning organic Japanese and plant-based foods pioneer Christopher Dawson. Originally from New Zealand, he came to London to study organic and biodynamic farming and subsequently set-up and ran his own health food shop, East West Natural Foods, in London back in 1977.

Christopher decided to move to Japan in the 1980s to further his understanding of organic agriculture and made the country his home for the next 18 years, working with local artisanal producers to convert and comply with international organic standards. Clearspring was created as a way to help the producers he worked with share their unique traditional and organic products with a global audience.

From humble beginnings offering Organic Japanese Miso Soups, Teas and Tamari, Clearspring now offers a vast range of over 300 products across 30 categories, including Japanese specialities, Tofu, Seasonings, as well as European cold pressed oils, vinegars, snacks, purees, pasta and pasta sauces. All Clearspring products are plant-based, refined sugar free and made without the use of artificial additives or ingredients. Clearspring is available in over 60 countries around the world.

 You can find out more about the fundraising and food donation campaign by visiting https://www.clearspring.co.uk/blogs/news.

Pulsin Unveils New Delicious Complete Vegan Range of Blended Protein Powders

Awesome feel-good nutrition specialists, Pulsin, has announced an exciting new range of delicious flavours to add to its multi- award-winning, vegan, plant-based, protein-rich powders.

These innovative new blends mark a significant expansion of Pulsin's plant-based protein range, catering to the evolving tastes and preferences of health-conscious consumers.

Available in four truly tempting and indulgent flavours, the Complete Vegan Protein Blends offer a new taste experience to suit every palate. The Berry variant brings a burst of fruity freshness, whilst Chocolate delivers a rich, satisfying cocoa experience. 

The Chocolate Hazelnut powder combines the classic pairing of chocolate and hazelnut for a delightful twist, and the Vanilla flavour provides a smooth and delightfully creamy profile that can be enjoyed on its own or as a versatile base for personalised recipes.

As the demand for vegan protein alternatives continues to soar, Pulsin remains deeply committed to providing high-quality and nutritious products at the forefront of the industry, and to consistently delivering products that are both delicious and also nutritionally beneficial.

The Complete Vegan Protein Blend powders are crafted from a combination of high-quality pea, faba and pumpkin seed proteins, ensuring a complete and balanced amino acid profile, making them an ideal choice for individuals looking to enhance their fitness goals or maintain a proper, balanced diet.

Each blend is carefully formulated to provide a rich source of protein, packing an impressive 20g of plant-based goodness per serving which can help aid recovery after workouts and boost muscle growth and energy levels as part of a healthy, active lifestyle. 

All of Pulsin’s plant-based protein powders range can be mixed with water or a plant-based milk to create a delicious shake. They also taste great when blended with fresh fruit and vegetables to pack a nutritional punch and will help you stay feeling fuller for longer by balancing blood sugars levels and limiting those pesky energy crashes.

Announcing the launch, Pulsin's MD, Lisa Butler says, ”We're obviously thrilled to introduce our new Complete Vegan Protein Blend in these exciting flavours.

She went on to say: "At Pulsin, we understand the importance of offering both nutritious and great-tasting options to individuals following a vegan or plant-based lifestyle,  or those that want to add more protein into their diet. With our new range, we aim to provide an exceptional protein solution that meets their dietary requirements without compromising on taste or quality."

Like all of its plant-based protein powders, Pulsin's Complete Vegan Protein Blend isn't just vegan-friendly but it's also free from gluten, dairy, and soy, thus making it ideal and perfectly suitable for individuals with specific dietary needs or restrictions. Each new blend  is made with all-natural ingredients, there are no artificial additives, colours, or preservatives, ensuring a clean, utterly wholesome protein source.

Pulsin's Complete Vegan Protein Blend is now available for purchase via the official Pulsin website (www.pulsin.co.uk) and selected retail partners. Pulsin continues to innovate and develop new products that promote overall health and well-being, empowering individuals to make informed choices and lead balanced lifestyles.

Quorn, pioneer of meat substitutes, joins Plant-based Food Alliance UK

Quorn, which is the pioneer of plant-based meat substitutes, has joined the UK Plant-based Food Alliance (PBFA) as a full member. It's believed this will strengthen the Alliance’s clout in Westminster. 

“It’s fantastic to have such a strong player in the market such as Quorn join us in our push for policies that promote plant-based eating in the UK,” Marisa Heath, PBFA CEO, said. 

“There's so much the Government can do to encourage climate-friendly diets, in the form of trade, public procurement, research, marketing, plus regulation. And it's vital for us to have the big plant-based companies by our side as we negotiate our way there,” Heath added.

Quorn joins the Alliance, which includes industry heavyweights such as Alpro, Oatly and Upfield, at a time when the labelling of plant-based foods is under threat of restrictions. New guidance, aimed at trading standards officials but, as yet, unpublished, looks to restrict dairy descriptor terms used by plant-based products, such as “m*lk” or “alternative to X” or “yoghurt-style”. 

“We've been fighting the proposed guidance to restrict plant-based labelling for over a year now and we will continue to do this because we believe the Government should be doing all it can to promote the sector rather than hindering it,” she pointed out.

She went on to explain: “The sector very much represents the future of food, producing far less greenhouse gas emissions than the meat and dairy sector, and maturing to provide a huge range of alternatives to conventional meat and dairy products." 

Plant-based diets are also a key to global food security: researchers have found growing food exclusively for direct human consumption, rather than as animal feed and for biofuel production, could potentially increase available food calories by up to 70%, which could feed an additional 4 billion people, worldwide. 

Food security was the reason Quorn came into existence when Lord Rank recognised in the 1960s that conventional farming wouldn't be able to keep up with food shortages and a rapidly growing population and that a new, sustainable protein source was needed. Quorn was born out of research to find a solution to that problem.

“Quorn is such an excellent example of a company using the power of science to come up with sustainable solutions to global crises. We know policy makers will take notice of what Quorn has to say as a member of the Alliance going forward,” Heath added. 

Tess Kelly, Head of External Engagement, at Quorn Foods, said: “Quorn Foods shares the conviction that making positive change happen on our plates is a vital step to regenerating human and planetary health. We look forward to contributing to the work of the PbFA, and are proud to stand alongside fellow pioneering organisations that are at the forefront of providing the solutions needed to speed the transition to a food future that is healthy, sustainable, equitable, and absolutely delicious.”