The Dark Side of Vegan Dairy Alternatives: Unveiling the Chemicals and Environmental Impact

As consumers of both dairy and non-dairy products, we make no comment on the contents of this blogpost. However, we are sharing it with our readers to help stimulate an informed debate on the subject of alternatives to dairy produce.

In recent years, the rise of veganism has spurred a massive demand for dairy alternatives. Whilst many embrace these substitutes as a healthier and more environmentally friendly option, the reality might not be as rosy as it seems at first glance,

Contrary to popular belief, many vegan dairy alternatives often come loaded with chemicals, contribute to environmental degradation, and can pose health risks to consumers.

The Chemical Conundrum: What's Hiding in Your Vegan Cheese?

One of the primary concerns with vegan dairy alternatives is the reliance on synthetic additives, stabilisers, and flavourings to mimic the taste and texture of dairy products. Ingredients like carrageenan, xanthan gum, and artificial flavours are commonly used to achieve the desired consistency and flavour, but they often come with a host of health risks.

Carrageenan, extracted from red seaweed, is a common thickening agent found in many plant-based milks and cheeses. However, studies have linked carrageenan consumption to inflammation, digestive issues, and even cancer in some studies. Similarly, artificial flavours and colours used in vegan dairy alternatives may contain chemicals that are potentially harmful to human health.

Environmental Impact: Are Vegan Alternatives Really Eco-Friendly?

While veganism is often touted as a more sustainable lifestyle choice, the environmental impact of dairy alternatives tells a different story. Despite what some campaigners have claimed, the production of ingredients like almond milk and soy milk requires vast amounts of water and land, leading to deforestation, habitat destruction, and depletion of natural resources.

Moreover, the processing and packaging of vegan dairy alternatives contribute to pollution and greenhouse gas emissions. From energy-intensive manufacturing processes to the disposal of non-biodegradable packaging materials, the ecological footprint of these products can be substantial.

Health Risks for Consumers: Unintended Consequences of Going Vegan

Despite being marketed as healthier options, vegan dairy alternatives may not always live up to their health claims. Many commercial varieties are high in added sugars, preservatives, and sodium to enhance flavour and shelf life. Excessive consumption of these additives can lead to various health issues, including obesity, diabetes, and cardiovascular diseases.

Furthermore, the nutritional content of vegan dairy alternatives may not necessarily match that of their dairy counterparts. While they may be fortified with vitamins and minerals, they often lack essential nutrients like calcium, vitamin D, and protein, leading to potential deficiencies in vegan diets.

A Call for Transparency and Conscious Consumption

In light of these concerns, it's crucial for consumers to be informed about the ingredients and production processes behind vegan dairy alternatives. By prioritising transparency and seeking out products made with wholesome, minimally processed ingredients, individuals can make more conscious choices for their health and the environment.

Additionally, supporting local and sustainable producers can help minimise the environmental impact of dairy alternatives whilst promoting healthier, more nutritious options. By advocating for stricter regulations on food labelling and ingredient transparency, consumers can empower themselves to make informed decisions and navigate the complex landscape of vegan food products.

In conclusion, while vegan dairy alternatives offer a cruelty-free and plant-based alternative to traditional dairy products, they are not without their drawbacks. 

From the use of synthetic additives to their environmental footprint and potential health risks, it's essential to approach these alternatives with caution and scrutiny. By promoting transparency, sustainability, and conscious consumption, we can strive towards a more ethical and balanced food system for both people and the planet.

The Truth About Replacing Dairy with Vegetable Fats: Why It Might Not Be the Best Idea

In recent years, there has been a surge in interest in plant-based diets, driven by concerns about health, animal welfare, and environmental sustainability. 

As a result, many people are exploring alternatives to traditional dairy products, often turning to vegetable fats as substitutes. While this may seem like a healthy and ethical choice on the surface, there are several reasons why replacing dairy with vegetable fats may not be the best idea.

Nutritional Content:

Dairy products are rich sources of essential nutrients such as calcium, vitamin D, and protein. While some vegetable fats may contain certain nutrients, they often lack the comprehensive nutritional profile of dairy. For example, almond milk, a popular dairy alternative, typically contains significantly less protein than cow's milk. This can be problematic for individuals who rely on dairy as a primary source of these nutrients.

Processing and Additives:

Many vegetable fats undergo extensive processing to mimic the taste and texture of dairy products. This often involves the addition of various additives, such as emulsifiers, stabilisers, and flavourings, to enhance their palatability. While these additives are generally recognised as being safe, their long-term effects on health are not well understood. Additionally, processed vegetable fats may contain higher levels of unhealthy fats, such as trans fats, which have been linked to an increased risk of heart disease.

Environmental Impact:

While the production of dairy products can have significant environmental drawbacks, such as greenhouse gas emissions and water pollution, the cultivation of vegetable fats also has its own set of challenges. Large-scale cultivation of crops such as soybeans, palm oil, and coconuts can lead to deforestation, habitat destruction, and loss of biodiversity. Furthermore, the use of pesticides and fertilisers in intensive agriculture can contribute to soil degradation and water contamination.

Allergies and Sensitivities:

Some individuals may have allergies or sensitivities to certain vegetable fats, such as soy or nuts, which can limit their ability to consume these products safely. For these individuals, dairy may be a more suitable option, provided they are not lactose intolerant or have other dairy-related sensitivities.

Taste and Texture:

While vegetable fats can be used to create dairy-like products, such as vegan cheese and plant-based spreads, they often lack the authentic taste and texture of their dairy counterparts. This can be disappointing for individuals who are accustomed to the flavour and mouthfeel of traditional dairy products. Additionally, some people may find that vegetable fats have a strong, undesirable aftertaste that is difficult to mask.

In conclusion, while replacing dairy with vegetable fats may seem like a healthy and ethical choice, it is important to consider the potential drawbacks of this dietary switch. From nutritional concerns to environmental impacts to taste and texture issues, there are several factors to take into account before making the transition. Ultimately, the best approach may be to consume a balanced diet that includes a variety of foods, both dairy and plant-based, to ensure optimal health and sustainability.

Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Sainsbury’s invests an additional £6m annually in its dairy farmers

Dairy farmers supplying Sainsbury’s with milk will be paid more from next month thanks to a £6m annual investment made by the company to support dairy farms for the future.

Recent reports have indicated that due to factors like rising costs nearly 5% of dairy farmers left the industry last year and one in 10 believe they will have left the sector by 2053.  

Acknowledging the increasing volatility of input costs and high levels of capital investment required by dairy farmers, Sainsbury’s undertook a year-long review, with the support of its Dairy Development Group (SDDG) farmer steering group, into how it pays farmers for milk.

Over the last year Sainsbury’s have paid over £66m of support to British farmers, including increased pay for milk. 

Coming into effect from October First, this latest investment in dairy pay is on top of an £8.9m booster payment given to SDDG farmers in April 2022. 

Since introducing the Cost of Production model to the SDDG back in 2012, Sainsbury’s has paid farmers, on average, 2.45p per litre more compared to the rest of the market, delivering a benefit of £114m.

£4.3m of this new investment will go towards giving farmers an additional fixed 1p per litre for milk on top of the independently calculated Cost of Production price Sainsburys the currently pays farmers.

 With the typical volume of milk produced per year, per farm being roughly 2.7m litres, this means the average farm could receive around £27,000 extra per year. 

Alongside the investment in the new price model, the retailer has also committed £1.7m for sustainability bonuses. Farmers will be rewarded for helping Sainsbury’s achieve its Plan for Better targets, specifically carbon reduction, through activities such as using sustainably sourced feed and using the correct amount of fertiliser, in the proper way. 

The retailer previously committed a sum of £2.6m in bonuses for dairy farmers but is expanding the investment as it shifts the focus towards sustainability.

With new compliance legislation for dairy farmers it’s expected many will need to make expensive updates to their farms, like upgrading and improving feed stores and increasing the size of slurry storage. 

This additional support from Sainsbury’s aims to give farmers the confidence and desire to invest in these long-term changes so they can continue production for years to come.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “The dairy farming industry is increasingly challenging for farmers and we recognise the responsibility we have as a retailer to support farmers and the need for continuous investment in this sector. 

“We are justifiably proud of our continued investment into the Sainsbury’s Dairy Development Group and we're fully confident our £6m annual investment will help farmers plan for a long-term, sustainable future. In turn, we hope this will also provide surety of supply for our customers as we continue to champion British milk now and for the future.”

The SDDG was founded back in 2007 to provide more support to farmers. It includes over 260 farms who supply Sainsbury’s with its own brand milk. The group includes. For more information visit: Meet our milk farmers – Sainsbury's (sainsburys.co.uk)

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!

Celebrate World Chocolate Day With Darts Farm's Cow & Cacao

Darts Farm's artisan chocolatier, Cow & Cacao, has everything you could possibly require to celebrate World Chocolate Day on 7th July. 

They are justifiably proud to be one of the few UK producers to craft chocolate from bean to bar and their handcrafted treats are available to buy in their Devon-based store and online for nationwide delivery from www.dartsfarm.co.uk.

Darts Farm believes in chocolate that's not only environmentally but also economically sustainable, from forest to food hall. Their priority is sourcing incredible cacao from smaller scale growers in rare origins around the world to use with milk from their own local dairy and other ingredients from their own farm.

In small batches, their chocolatiers, Louise & Molly, carefully roast the beans, before cracking the shell to release the nib. They then grind the nibs in a granite mixer, the 'conche', for up to fifty-five hours before ageing the chocolate in 5kg bricks for up to three weeks. Finally, they melt it down to create bars, truffles and incredible handcrafted artisanal chocolate treats.

When visiting the farm shop, you'll be able to see the whole chocolate making process taking place with Darts Farm priding themselves on educating their customers on single origin cacao and bean-to-bar chocolate. They even run regular chocolate making masterclasses, too!

For a taste of their amazing chocolate at home, indulge in their Chocolate Lover's Hamper (£29). It contains a selection of their Cow & Cacao bean-to-bar chocolate; from handcrafted truffles and a Single Origin Chocolate Bar to Chocolate Dipped Oranges. For real chocoholics try their Ultimate Chocolate Lover's Hamper  (£49) which boasts even more of their fabulous artisan treats including a White Chocolate & Strawberry Broken Slab.

For more information on Cow & Cacao visit the website

For further information on Darts Farm please visit www.dartsfarm.co.uk and follow Darts Farm on Twitter, Facebook and Instagram.  

Top family Lancashire cheesemakers reap rewards

Famed fourth-generation Lancashire family cheesemakers, Butlers Farmhouse Cheeses have scooped a stunning 26 awards at the prestigious International Cheese & Dairy Awards (ICDA) 2023.

Cementing Butlers' credentials as the pioneers of high quality British farmhouse cheese, Butlers won awards across its blue, hard and soft varieties including cow's, sheep's and goat's milk. The award haul is Butlers' best ever at the annual ICDA show, having won 19 awards in 2022. 

Key awards include a trophy for the Best Ewes Milk Cheese for Parlick Brie, and Gold for Parlick Olive. Butlers is the biggest British cheesemaker and supplier of sheep's milk cheese in the UK, and is driving a resurgence in popularity of sheep's milk cheese. 

Gold awards were also given for Mrs Butlers Creamy in the Creamy Lancashire Block cheese category; Mature your Own Blacksticks in the packaging category, Beacon Blue in the blue veined goats category and Kidderton Ash in the vegetarian soft category.

Matthew Hall, who is the fourth-generation owner at Butlers Farmhouse Cheeses said, “The ICDA is a key calendar date for cheesemakers globally, and to be recognised with these accolades across our range of hard, blue and soft cheeses is absolutely fantastic and deserved recognition for the hard work of our talented team. As a 90-year old Lancashire family business, we're leading the British cheese renaissance in the UK, it's a really exciting place to be, and there is still so much more to come!"

Butlers Farmhouse Cheeses was founded in 1932 when Richard and Annie Butler made just a handful of Lancashire cheeses in their family kitchen. Butlers produce more than 1,000 tonnes of farmhouse cheese annually, provide employment for in excess of 100 people, are suppliers to all major UK retailers and also operate their own dedicated online cheese store which delivers nationwide. Butlers is currently recruiting in its production and engineering team, for more information visit butlerscheeses.co.uk/pages/careers 

butlerscheeses.co.uk

Demand for draft opinion that restricts plant-based dairy labels should be torn up, says Alliance

A draft opinion that would place restrictions on the labelling of plant-based dairy alternatives should be torn up, the Plant-based Food Alliance UK (PBFA) has said today.

The opinion, drafted in February 2022 by an ad hoc and unaccountable group of trading standards officials, called the Food Standards and Information Focus Group (FSIFG), states that phrases such as “mylk”, “m*lk” , “not m*lk” or “alternative to” a dairy product should be banned. 

If published, the guidance could lead to products being pulled from the shelves if a complaint is made about the labelling on a product that falls within its scope. 

Despite repeated concerns expressed to Defra by the PBFA late last year about the guidance, Defra told PBFA members this month that responsibility for the issue lies “solely with local authorities and the Trading Standards Officers acting on their behalf”.

The PBFA, which represents the UK’s plant-based food sector, wasn't consulted during the drafting of the document and is now pushing for it to be withdrawn.

“The guidance was drafted behind closed doors and without the consultation of the plant-based food sector,” Alliance CEO, Marisa Heath, pointed out.

“Not only was this developed in an undemocratic process, it's also highly anti-competitive as it restricts consumer choice and seeks to curb a booming industry,” Heath added.

Total unit sales for plant-based milk increased by 17% between 2020-2022, whereas conventional milk unit sales decreased by 6% between 2020 and 2022, according to Nielsen data published by the Good Food Institute Europe.

Consumers are not confused

The guidance is based on the unfounded belief consumers are confused by names such as “plant-based butter” or “not milk”. But in the US, draft guidance from the Food and Drug Administration (FDA) issued this year stated that the word “milk” could be used for plant-based drinks precisely because consumers were not confused by such labelling. 

The EU chose not to impose similar restrictions on dairy descriptor names in 2021 when the European Parliament voted down Amendment 171, which would have censored terms such as “creamy” and “buttery” for plant-based products. 

“Not only does the UK guidance assume consumers are stupid, it goes beyond what is enforceable in the EU, which is ironic bearing in mind that the UK voted to leave the EU on the basis that it wouldn't  be tied down by European regulations,” Heath said. 

Jeremy Coller, President of the Alternative Proteins Association in the UK, said: “Civil servants must have a rather dim view of British consumers if they think shoppers find labelslike “vegan cheese” and “soya mylk” unduly confusing. 

"People have been successfully buying such products for years now, without the need for officials to explain oats and almonds don’t come from cows. And these latest proposed rules set an unfortunate precedent for the alternative proteins sector as a whole. If the government is serious about growing the economy and supporting business in the UK, it should be letting consumers make up their own minds rather than patronising them.” 

The guidance also goes against efforts by the UK government to make society more sustainable. The production and consumption of plant-based foods emits half the amount of greenhouse gases as animal-based foods, so governments need to be bringing in measures that actively enable societies to shift to more plant rich foods to help tackle climate change.

The Plant-based Food Alliance UK is a coalition of organisations including Oatly, Alpro, Upfield, The Vegan Society, Good Food Institute and ProVeg who have come together to create a strong voice for the plant-based food sector in the UK.

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