Saturated Fat and Dairy: Then and Now – How Science Has Moved Beyond Ancel Keys

In the 1960s and 70s, Ancel Keys’ diet-heart hypothesis cast saturated fat as the chief villain in our diets. Butter, cheese, full-fat milk, cream, and fatty meats were all branded as threats to heart health.

Fast forward to today, and the story is far more nuanced. Modern research still acknowledges that diet impacts cardiovascular health—but saturated fat’s role isn’t quite what Keys claimed. Let’s explore how the science has evolved.

The Old View: Saturated Fat as the Enemy

Keys’ work linked high saturated fat intake to high cholesterol, and high cholesterol to heart disease.

For decades, health authorities advised the public to replace saturated fats with polyunsaturated vegetable oils and to choose low-fat dairy over full-fat.

Supermarkets filled with “low-fat” yoghurts, margarines, and dairy alternatives. The underlying message:

Less fat = healthier heart.

The New Evidence

Over the past two decades, large-scale studies and meta-analyses have painted a more complex picture:

Not all saturated fats are equal

Saturated fats in processed meats don’t behave the same way in the body as those in dairy or dark chocolate.

Dairy has unique benefits

Fermented dairy products like yoghurt and cheese are linked with lower heart disease risk in several studies. They contain beneficial bacteria, calcium, and bioactive compounds that may counteract any negative cholesterol effects.

It’s what you replace saturated fat with that matters

Replacing saturated fat with refined carbohydrates (like white bread and sugary snacks) doesn’t reduce—and can even increase—heart disease risk. Replacing it with unsaturated fats from nuts, seeds, olive oil, and fish is where benefits show up.

The sugar factor

John Yudkin’s once-dismissed warnings about sugar have been vindicated. Diets high in added sugars, especially from ultra-processed foods, are now strongly linked with obesity, type 2 diabetes, and cardiovascular disease.

Modern Consensus

The latest UK and international dietary guidance no longer calls for an aggressive “low-fat at all costs” approach.

Instead, it recommends:

Balancing fat types – prioritising unsaturated fats, but not automatically fearing all saturated fats.

Eating whole foods – choosing minimally processed dairy, meats, and plant foods over ultra-processed options.

Looking at diet patterns – the Mediterranean and Nordic diets, which include dairy and moderate saturated fat, remain among the healthiest.

From Demonisation to Context

Where Keys’ era saw dairy fat as a universal danger, modern science takes a context-based view:

Cheese and yoghurt? Often beneficial.

Butter? Fine in moderation.

Ultra-processed cakes and biscuits made with palm oil and sugar? Best avoided, regardless of fat type.

Final Thoughts

We owe a lot to Ancel Keys for focusing the world’s attention on diet and heart health. But today’s evidence shows we can put full-fat dairy back on the table—provided it’s part of a balanced, whole-food diet.

The big takeaway? Nutrition science evolves. What was “bad” in the 1960s may, in the light of new evidence, turn out to be far more complicated—and sometimes even good for you.

Why Science Often Gets Food Stories Wrong (And What We Should Do About It)

Food is something we all care about, what we eat, what we avoid, what might help us live longer, or what might make us ill. 

So when headlines scream, "Red meat causes cancer!" or "Wine is good for your heart!" it’s no wonder people sit up and pay attention. But how reliable are these scientific-sounding food stories?

The truth? Science often gets food stories wrong, or, more accurately, the way science is communicated to the public often distorts the reality of what was actually studied. 

Let's take a closer look at why this keeps happening, and how we can all become savvier eaters and readers.

1. Nutrition science is incredibly complex

Unlike something like physics, where experiments can be repeated in tightly controlled lab environments, nutrition research often deals with messy, real-life conditions. People eat a huge variety of foods, in different combinations, in different quantities, with varying genetics, lifestyles, and health conditions.

Trying to isolate the effect of one nutrient—like saturated fat or fibre, often relies on observational studies, which can only show associations, not causation. So, if a study shows that people who eat more processed meat have a higher risk of heart disease, it might not be the meat, it might be that they also smoke more, exercise less, or have other dietary factors at play.

2. The media loves a bold headline

Studies are often misrepresented in the media because nuance doesn’t sell. A story like “Small-scale study suggests possible link between compound X and reduced risk of disease Y, but more research is needed” won’t make the front page. But “CHEESE CURES CANCER” just might.

The result? We’re whiplashed by contradictory stories: one week eggs are bad for you, the next week they're a superfood. It creates public confusion and fuels distrust in science, when in fact, it’s often the journalism that’s the problem—not the science itself.

3. Industry funding and biases can play a role

Sometimes the science is skewed from the beginning. A company funding research into its own product can influence study design, publication, and interpretation of results. That doesn’t mean all industry-funded research is invalid, but it does require a critical eye.

Think of studies funded by soda companies that try to downplay the link between sugar and obesity, or food industry-backed research focusing on exercise rather than diet in tackling weight gain. These subtle shifts in focus can have a massive impact on public perception.

4. Science changes—because that’s how science works

We often forget that science is not a fixed truth—it’s a method. When new studies come out that contradict older ones, that doesn’t mean the whole field is unreliable. It means we’re learning more and refining our understanding. But to the public, it can feel like scientists are constantly changing their minds.

This is especially difficult in food and health reporting, where people understandably want clear, simple answers. Unfortunately, science rarely offers certainty, it offers probability, patterns, and evolving insight.

5. What can we do about it?

Don’t rely solely on headlines. Dig deeper or wait for reviews from trusted health sources like the NHS, the British Dietetic Association, or reputable health journalists.

Beware of “miracle” foods or “evil” ingredients. If something sounds too good or too bad to be true, it probably is.

Understand study types. Randomised controlled trials (RCTs) are stronger than observational studies, but still not perfect. Look for meta-analyses that review many studies on a topic.

Watch out for conflicts of interest. Always ask: who funded the study?

Eat based on overall patterns, not one ingredient. A varied, mostly whole-food, plant-forward diet still holds strong across decades of research.

The relationship between food and health is deeply personal, cultural, and emotional—but it’s also scientific. The problem isn’t with science itself, but how we translate it into public knowledge. If we can learn to question the headlines, understand the limits of research, and think in terms of long-term patterns rather than quick fixes, we’ll all be better off.

So next time you see that catchy article claiming that chocolate, coffee, kale, or ketchup will either kill you or save you, take it with a (moderate) pinch of salt.

How Vegetarians Can Step Up Their Game with Tasty Dairy Cheese Replacements

For many vegetarians, cheese is a beloved staple that adds richness and flavour to countless dishes. 

However, whether you’re exploring plant-based options for health, environmental, or ethical reasons, finding satisfying replacements for dairy cheese can be a game-changer. 

The good news? There’s a whole world of delicious, dairy-free alternatives waiting to be discovered.

Here are some tips and recommendations to help you step up your vegetarian game with tasty cheese replacements:

1. Understand the Options

Dairy-free cheese alternatives come in a variety of forms, each suited to different uses. Common bases include:

Nuts and Seeds: Cashews, almonds, macadamias, and sunflower seeds are often blended into creamy, rich cheeses.

Coconut Oil: Frequently used in store-bought cheeses for its fat content, giving a creamy texture.

Soy: A versatile base for many types of cheese, including blocks, slices, and spreads.

Potatoes and Carrots: Surprisingly, these humble vegetables can create a smooth, cheesy sauce when blended with seasonings.

Aquafaba: The liquid from canned chickpeas is a secret weapon for making meltable vegan cheeses.

2. Start with Shop-Bought Options

If you’re new to dairy-free cheese, start by exploring pre-made options available at your local grocery store or online. Some brands to look for include:

Miyoko’s Creamery: Known for artisanal nut-based cheeses and buttery spreads.

Violife: Offers a wide range of block, sliced, and shredded cheeses with excellent melting properties.

Daiya: A popular choice for those seeking allergen-friendly options.

Treeline: Specialises in tangy, nut-based cheeses perfect for spreads and dips.

3. Experiment with Homemade Recipes

Making your own cheese alternatives at home can be surprisingly simple and rewarding. Here are some ideas:

Cashew Cream Cheese: Soak cashews, blend with lemon juice, garlic, and nutritional yeast for a creamy, tangy spread.

Vegan Parmesan: Combine nutritional yeast, raw cashews, garlic powder, and salt in a food processor for a savory topping.

Nacho Cheese Sauce: Blend boiled potatoes, carrots, nutritional yeast, and spices for a velvety dip or topping.

Cultured Cheeses: Use probiotics or rejuvelac to ferment nut-based mixtures for a more complex, tangy flavor.

4. Focus on Nutritional Yeast

Nutritional yeast, often called "nooch," is a powerhouse ingredient in vegan cheese-making. Its nutty, cheesy flavor makes it a versatile addition to sauces, soups, and snacks. Look for fortified versions to get an extra boost of B12.

5. Pair with the Right Foods

The key to enjoying dairy-free cheeses is pairing them thoughtfully. Here are some ideas:

Pizza: Use a melty cheese like Violife or Daiya for a gooey topping.

Pasta: Make a creamy Alfredo with cashew cream or a tangy mac and cheese with potato-based sauce.

Sandwiches: Layer vegan cheese slices on paninis or grilled cheese for a satisfying bite.

Cheese Boards: Combine artisanal nut-based cheeses with fruits, nuts, and crackers for an impressive spread.

6. Experiment with Flavours

Dairy-free cheese doesn’t have to mimic traditional cheese exactly. Embrace unique flavors and textures:

Add smoked paprika or liquid smoke for a smoky cheese.

Incorporate herbs like dill, chives, or parsley for fresh, aromatic notes.

Try spicy versions with jalapeños or red pepper flakes.

7. Be Patient and Open-Minded

Transitioning to dairy-free cheese is a journey. Not every alternative will taste or behave exactly like dairy cheese, but that’s part of the adventure. Over time, your palate will adjust, and you may find yourself preferring the unique flavors and textures of plant-based options.

Final Thoughts

By exploring the wide variety of dairy-free cheese alternatives, vegetarians can elevate their culinary game while staying true to their values. 

Whether you’re indulging in a creamy cashew spread, sprinkling vegan Parmesan over pasta, or melting a slice of dairy-free cheddar on a burger, there’s a delicious option for every craving. So go ahead, get creative, and enjoy the cheesy goodness—without the dairy!

Homemade Vegan Cheese: A Guide to Crafting Delicious Plant-Based Cheeses at home

Over the past several years, vegan cheese has become an increasingly popular alternative for those who follow a plant-based diet or simply want to reduce their dairy intake, or who have an allergy to dairy.

 Making vegan cheese at home is not only rewarding but also allows you to customise flavours and textures to your liking. 

In this blog post, we'll explore the basics of vegan cheese making, essential ingredients and equipment, and share some delicious recipes you can try in your own kitchen.

Why Make Vegan Cheese at Home?

Homemade vegan cheese offers several benefits:

Customisation: Tailor the taste and texture to suit your preferences.

Quality Control: Use high-quality, natural ingredients without additives or preservatives.

Cost-Effective: Making your own cheese can be more economical than buying store-bought options.

Satisfaction: There’s a unique pleasure in crafting your own food from scratch.

Essential Ingredients

Vegan cheese can be made from a variety of base ingredients. Here are some common options:

Nuts and Seeds: Cashews, almonds, and sunflower seeds are popular choices for their creamy texture.

Soy: Tofu and soy milk can be used to create a firm and sliceable cheese.

Coconut: Coconut milk and oil add richness and a subtle flavour.

Agar-Agar: A gelatinous substance derived from algae, used as a thickening agent.

Nutritional Yeast: Adds a cheesy flavour and is rich in B vitamins.

Probiotics: Used in cultured cheeses to develop complex flavours.

Basic Equipment

High-Speed Blender or Food Processor: Essential for achieving a smooth texture.

Cheese Moulds or Containers: To shape and set the cheese.

Cheesecloth or Nut Milk Bag: For straining mixtures.

Saucepan: For heating and combining ingredients.

Fermentation Jar: If making cultured cheese.

Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

200g raw cashews, soaked overnight

2 tbsp lemon juice

2 tbsp nutritional yeast

1 garlic clove

1 tsp salt

120ml water

Method:

Drain and rinse the soaked cashews.

Place all ingredients in a high-speed blender or food processor.

Blend until smooth and creamy, adding more water if needed for desired consistency.

Transfer to a container and refrigerate for at least 2 hours before serving. Enjoy as a spread or dip.

2. Firm Almond Cheese

Ingredients:

200g blanched almonds, soaked overnight

240ml water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp salt

1 tsp agar-agar powder

120ml water (for agar-agar mixture)

Method:

Drain and rinse the soaked almonds.

Blend almonds with 240ml water, lemon juice, nutritional yeast, and salt until smooth.

In a saucepan, bring 120ml water to a boil and whisk in the agar-agar powder. Simmer for 5 minutes until thickened.

Quickly add the agar-agar mixture to the almond mixture and blend until combined.

Pour into a mould or container and refrigerate for at least 4 hours until set. Slice and enjoy on crackers or sandwiches.

3. Cultured Coconut Cheese

Ingredients:

400ml full-fat coconut milk

2 tbsp tapioca starch

1 tbsp agar-agar powder

2 tbsp nutritional yeast

1 tsp salt

1 probiotic capsule

Method:

In a saucepan, combine coconut milk, tapioca starch, agar-agar powder, nutritional yeast, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Remove from heat and let cool to lukewarm. Stir in the contents of the probiotic capsule.

Transfer to a fermentation jar, cover with a cloth, and let sit at room temperature for 24-48 hours to culture.

Once cultured, transfer to a mould or container and refrigerate for at least 4 hours until firm. Use as a spread or in recipes.

Tips for Perfect Vegan Cheese

Soak Nuts and Seeds: Soaking helps soften them, making it easier to achieve a smooth texture.

Experiment with Flavours: Add herbs, spices, or roasted vegetables to create unique, new flavours.

Be Patient: Some cheeses require time to set or culture, so plan accordingly.

Store Properly: Keep your vegan cheese in an airtight container in the refrigerator. Most varieties will keep for up to a week.

Conclusion

Making vegan cheese at home is a delightful culinary adventure that allows you to explore new flavours and textures while enjoying the benefits of plant-based eating. 

With a few basic ingredients and some simple techniques, you can create delicious, nutritious, and satisfying cheeses that will impress both vegans and non-vegans alike. So, gather your ingredients, roll up your sleeves, and start crafting your own vegan cheese masterpieces. Happy cheesemaking!

Making Vegan Cheese Alternatives at Home: A Guide to Delicious Dairy-Free Delights

In recent years, veganism has surged in popularity, and with it, the demand for vegan cheese alternatives. 

Whether you’re vegan, lactose intolerant, or simply curious about plant-based diets, making your own vegan cheese at home is a rewarding and delicious endeavour. Here’s a comprehensive guide to creating a variety of vegan cheeses that will tantalise your taste buds.

Why Make Vegan Cheese at Home?

Making vegan cheese at home has numerous benefits:

Healthier Ingredients: You control what goes into your cheese, ensuring no artificial additives or preservatives.

Customisable Flavours: Tailor your cheese to your taste preferences, experimenting with different herbs, spices, and textures.

Cost-Effective: Homemade vegan cheese can be more economical than store-bought options.

Sustainability: Reduce your carbon footprint by choosing plant-based ingredients and avoiding packaging waste.

Essential Ingredients for Vegan Cheese

Cashews: The cornerstone of many vegan cheeses, cashews blend into a creamy base with a neutral flavour.

Nutritional Yeast: Adds a cheesy, umami flavour.

Agar-Agar: A plant-based gelatin derived from seaweed, used to solidify cheese.

Tapioca Starch: Creates a stretchy texture, perfect for melting cheeses.

Coconut Oil: Adds richness and helps achieve a firmer texture.

Lemon Juice and Apple Cider Vinegar: Provide tanginess, mimicking the acidity of dairy cheese.

Herbs and Spices: Garlic powder, onion powder, smoked paprika, and fresh herbs enhance flavour.

Basic Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

1 cup raw cashews, soaked overnight

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 clove garlic

1 teaspoon apple cider vinegar

Salt to taste

Water, as needed

Instructions:

Drain and rinse the soaked cashews.

Blend all ingredients in a food processor until smooth and creamy, adding water gradually to reach the desired consistency.

Adjust salt and lemon juice to taste.

Use immediately as a spread or refrigerate to firm up for a sliceable cheese.

2. Firm Sliceable Cheese

Ingredients:

1 cup raw cashews, soaked overnight

1 cup water

1/4 cup nutritional yeast

2 tablespoons lemon juice

2 tablespoons coconut oil, melted

1 tablespoon agar-agar powder

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions:

Drain and rinse the soaked cashews.

Blend cashews, water, nutritional yeast, lemon juice, coconut oil, salt, garlic powder, and onion powder until smooth.

In a small saucepan, mix agar-agar with 1 cup of water and bring to a boil. Simmer for 5 minutes, stirring constantly.

Quickly pour the agar mixture into the blender with the cashew mixture and blend until combined.

Pour into a mould and refrigerate for at least 2 hours, or until firm.

3. Meltable Mozzarella

Ingredients:

1 cup raw cashews, soaked overnight

1 cup water

2 tablespoons tapioca starch

1 tablespoon nutritional yeast

1 tablespoon lemon juice

1 teaspoon apple cider vinegar

1 teaspoon salt

Instructions:

Drain and rinse the soaked cashews.

Blend all ingredients in a blender until smooth.

Pour the mixture into a saucepan and cook over medium heat, stirring constantly.

As it heats, the mixture will thicken and become stretchy. Cook for about 5-7 minutes until it reaches a gooey, mozzarella-like consistency.

Use immediately for pizza or lasagne, or refrigerate for later use.

Tips for Perfecting Your Vegan Cheese

Soak Nuts Thoroughly: This ensures a smooth, creamy texture.

Experiment with Flavours: Add fresh herbs, truffle oil, smoked paprika, or even miso for unique flavours.

Be Patient: Some recipes may require setting time in the fridge to achieve the desired texture.

Use High-Quality Ingredients: Fresh, high-quality ingredients will result in better-tasting cheese.

Making vegan cheese at home is a fun and satisfying process that allows you to enjoy delicious, dairy-free alternatives tailored to your preferences. With a few basic ingredients and some creativity, you can create a variety of vegan cheeses that will impress even the most dedicated dairy lovers. Give these recipes a try, and soon you'll be enjoying your own homemade vegan cheese on everything from crackers to pizza.

Happy cheese-making!

Debunking Ancel Keys: Why His Dietary Dogma Was Flawed

Following on from our recent post of the potential problems of replacing dairy products with vegetable products, we examine Ancel Keys and his controversial research that has been debunked in recent years.

In the realm of nutritional science, few figures have been as influential and controversial as Ancel Keys. Widely celebrated for his research on the Mediterranean diet and the formulation of the lipid hypothesis, Keys played a pivotal role in shaping dietary guidelines around the world. 

However, as time progresses and research evolves, it becomes increasingly apparent that some of Keys' assertions were flawed and may have led us down the wrong path in understanding nutrition and health.

Ancel Keys rose to prominence in the mid-20th century with his research on the relationship between dietary fat, cholesterol, and heart disease. His landmark "Seven Countries Study" seemed to demonstrate a clear link between saturated fat intake and heart disease mortality. 

This laid the groundwork for the vilification of dietary fat, particularly saturated fat, and the promotion of low-fat diets as a means of preventing cardiovascular disease.

But upon closer examination, several flaws in Keys' research methodology and conclusions have emerged. 

One of the most glaring issues with the Seven Countries Study is its selective sampling. Keys cherry-picked data from countries that supported his hypothesis while ignoring data from countries that did not fit his narrative.

This cherry-picking bias has been heavily criticised by subsequent researchers, who argue that it skewed the results and led to an oversimplified understanding of the relationship between diet and heart disease.

Moreover, Keys' focus on total fat consumption as a risk factor for heart disease overlooked the importance of other dietary and lifestyle factors. Subsequent studies have demonstrated that the quality of fats consumed, rather than the quantity, may be more important for heart health. 

For instance, replacing saturated fats with refined carbohydrates, as recommended by low-fat dietary guidelines, may actually increase the risk of heart disease by raising levels of triglycerides and lowering levels of beneficial HDL cholesterol.

Furthermore, the demonisation of dietary fat led to the proliferation of low-fat and fat-free products, many of which replaced fat with added sugars and refined carbohydrates. 

This shift in dietary patterns may have contributed to the obesity and metabolic health epidemics observed in recent decades. Ironically, while fat intake decreased, rates of obesity, type 2 diabetes, and other metabolic disorders skyrocketed, challenging the notion that fat is solely to blame for poor health outcomes.

In addition to his views on dietary fat, Ancel Keys also promoted the Mediterranean diet as a model of healthy eating. While the Mediterranean diet is indeed associated with numerous health benefits, it is important to recognise that it is not a one-size-fits-all solution. Cultural, socioeconomic, and individual differences must be taken into account when prescribing dietary recommendations. What works for one population may not necessarily work for another.

In conclusion, while Ancel Keys made significant contributions to the field of nutrition science, his dietary dogma was not without its flaws. His oversimplified conclusions about the role of dietary fat in heart disease and the promotion of low-fat diets have been called into question by subsequent research.

Moving forward, it is imperative that we adopt a more nuanced understanding of nutrition, one that considers the complex interactions between diet, lifestyle, genetics, and environment. By learning from the mistakes of the past, we can pave the way for a healthier future.

100% dairy-free Sheese, the Melting Sheesy Bake

100% dairy-free Sheese is an amazing produce from the Bute Island Vegan Creamery.

As you might be aware, I had to stop eating dairy cheese for health reasons and, whilst browsing through the ever-expanding "Free From" section in Morrison's, I found a ceramic pot of 100% dairy-free Sheese. 

The description drew my attention: a "melting sheeshy bake" with spring onion and garlic flavour.

So, I added it to my shopping trolley and trundled it, plus some crackers and other bit and pieces, to the checkouts.

On the rear of the pack it describes the product as a dairy-free vegan alternative to cheese, a blend of coconut oil and starches.

Cook it in your oven for 20 minutes, give it a bit of a stir, place it back in the oven for a further five minutes.

Then you can share it with friends and family members, or eat it all yourself. Which is what I did!

It's got a really nice cheesy taste to it and goes really well with crackers, roast potatoes, nachos or spread on a piece of freshly baked bread. With a nice vegan spread, or butter. Remember? I'm not a vegan!

You can learn more about the range of products here https://www.buteisland.com.

Next to try? Their Jalapeno and Chilli Melting Sheesy Bake. I've got an idea this will taste equally good, but with a bit of fire in its belly! I'll keep you posted.

Nurishh offers tasty plant-based alternatives this summer

This summer it’s time to transport your tastebuds to the Med with the latest addition to the Nurishh range of plant-based alternatives to cheese; Plant-Based Greek Style Cubes. Packed with flavour and a delightfully delicious salty kick, the tasty cubes make it easy to say “OPA!” to plant-based dining! 

With the Mediterranean diet hitting headlines and Mediterranean food long synonymous with summer sharing and al fresco dining, it’s no surprise we Brits love a taste of the Med, with TikTok views for the diet coming in at over 25m.

Conveniently pre-cubed, the Nurishh Plant-Based Greek Style Cubes are ideal for mezze boards or sprinkling onto salads. They deliver a mouth-watering flavour whilst also being dairy and lactose free.

What’s more, if you are curious to try more plant-based options, there’s never been a better time to give Nurishh a go, as its “Try Me Free” offer is running until 13st August. Allowing shoppers who purchase Nurishh from Sainsbury’s, Waitrose, Ocado or Co-Op to claim their money back by visiting www.nurishh-trymefree.com. The offer includes the new Greek Style Cubes plus Gran Vegiano, Garlic & Herbs Spread, Cheddar Flavour Slices and Plant-Based Alternative to Camembert. And with 81% of customers who try it[ii] loving it, the entire Nurishh range is the ideal accompaniment for coming together with family and friends to enjoy flavourful food this summer!

“Try Me Free” Terms & Conditions

UK 18+ only. Purchase of promotional pack AND Internet access required. RETAIN RECEIPT. Purchase between: 00:01 15/5/23 – 23:59 13/8/23. To participate: Purchase Nurishh product with promotional sticker, access www.nurishh-trymefree.com , submit copy receipt, name, email, and postal address – must submit claim by end 27/8/23. Max. 1 refund (by BACS) per qualifying purchase, max 5 claims per household. Full terms: www.nurishh-trymefree.com

(EDITOR: I must admit that my wife and I are now fans of Nurishh plant-based cheese alternatives. They taste excellent and because they are dairy and lactose free suit our health requirements. Not everyone who has to avoid cheese does so because they are vegans, some do so on health grounds.)

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!

Save Your Wallet and Your Waistline - Home Made Plant Based Milk from Milky Plant

The trend for plant based milk is showing no signs of slowing down, with one in three of us Brits choosing plant based alternatives to dairy.

Milky Plant is a brand new appliance which makes plant based milk at home from nuts, seeds, cereals and water.

Simply add the chosen ingredient to the blender, fill the water tank and within three minutes a litre of plant based milk is produced.

This is an even healthier alternative to supermarket bought milks which contain preservatives, emulsifiers, seed oils and gums.

What's more, making plant based milk at home saves cash at 30-90% per serving compared to buying it ready made.

The Milky Plant machine costs £290 and it takes an estimated180 uses to recoup the costs of the machine, depending on which ingredients are used to make the milk.

Creating milk at home also reduces the volume of tetra pak containers which end up in landfill, (they can't be recycled as of yet) that's nearly 300k per year. If they were placed end to end the line would stretch from central London to Milton Keynes. 

Said Nadina Grigoras, founder of Milky Plant: “A few years ago I was diagnosed with high cholesterol and wanted to make healthy changes to my diet. I quickly realised supermarket bought plant-based milks aren't as natural or healthy as they claim to be as they are high in saturated fat, additives and preservatives. Making plant based milk at home was very messy and time consuming, so I set about creating my own appliance to remove all the hard work!"

She went on to explain: “Milky Plant offers a healthier, cheaper and more sustainable alternative to shop bought plant based milks. I love adding maple syrup or dates along with my nuts or seeds to add natural sweetness to the milks and there are so many other recipes and ways to drink Milky Plant milk, the possibilities really are endless.”

Milky Plant uses patent-pending technology to strain out the seed, nut or cereal pulp from the final milk. This feature means no more messy blenders or squeezing cheese cloths or nut bags, making it much simpler and easier to use at home. And far less fiddly! The pulp is stored in an easily accessible compartment at the front of the machine. It's almost dry and can be re-used in other recipes such as homemade granola or smoothie bowls, or even for composting. (EDITOR: How about used for baking? There's a thought!)

Milky Plant has recently been enrolled in the Amazon sustainability accelerator scheme which is an exclusive programme for just 15 sustainable businesses per year.

https://milkyplant.com.

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.

Home | APA | Championing Alternative Proteins (alternativeproteinsassociation.com)

UK's Only Coconut Milk Ice-Cream Bessant & Drury Gains Momentum

The UK's only coconut milk ice-cream Bessant & Drury aims high for 2012.

Following a successful launch in 2011, Bessant & Drury's Fine Ice-Cream Company is gaining impetus in the market, with more than 80 listings in the UK, committing also to a number of trade and consumer shows. Recent listings include WholeFoods in London and Glasgow, Planet Organic, As Nature Intended, Partridge's in London and the renown Sunny Foods in Brighton.

With the taste, texture and appearance of a premium ice-cream the product is proving popular amongst both dairy and dairy-free audiences, keen not to compromise on taste.

Since its launch in June 2011 the product, which comes in four flavours (chocolate, vanilla, strawberry and lemon) has been taken on by retailers in London, the South East, South West, East Anglia, Yorkshire, Humberside, Wales and Scotland. An extensive sampling programme is significantly supporting sales whilst a broad exhibition calendar for 2012 includes presence at Hotelympia, Vitality, BBC Good Food Show, Speciality Fine Food Fair, Lunch! and more.

Targeting both the premium market and the increasing demands for dairy free products, it is the only coconut milk based ice-cream in the UK, enjoying all of the health benefits of the super-food coconut, with no additives, colourings or preservatives and using real fruit. Different from other dairy free desserts, Bessant & Drury enjoys a creaminess only associated with traditional ice-cream.

Poised to announce a nationwide retailer, 2012 will also see an extension of the four flavours.

The brand was developed just 18 months ago when Steve Bessant starting experimenting in his kitchen at home with a borrowed ice-cream maker, because as one of Britain's leading health experts Steve is regularly advising clients who have food allergies, intolerances and sensitivities.

With the number of people affected with dairy intolerances on the rise, Steve advises on healthy foods to consume, of which coconut plays a major part. Along with friend Ian he started to experiment with recipes and ingredients which led to their ultimate vision.

"Our vision is to become a preferred choice for ice-cream lovers regardless of its dairy-free status. The product is aimed at the mainstream, premium market, with its superior taste and positioning all setting the scene for a luxury dessert."

www.bessantanddrury.com