How to match wines to a vegan diet

There’s a lot of noise right now about vegan wines, as if they’re some huge new trend. In fact, these days a great many wines are already made in a way that makes them suitable, and have been for some time. The key requirement is that no animal-derived products are used in their production, ruling out isinglass (fish bladder), egg whites and milk protein during fining, a clarifying process.

But how can you tell? Well, almost all supermarket own-label wines make it clear, plus an increasing number of producers put the information on their labels, and organic sites such as Vintage Roots list wines that are vegan. Yet this doesn’t guarantee that vegans will regard them favourably. Just as food can contain plenty of E numbers, it’s perfectly possible for a commercial wine that’s made in huge quantities to use additives in the winemaking process. If that concerns you, look out for natural or organic wines that are not fined or filtered.

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How its vegan sausage roll stormed social media

In a week of dismal news for retail, shares in Greggs hit an all-time high on the back of some savvy marketing and solid trading figures.

It’s a turnaround from the spring when it issued a profit warning after freezing weather dented sales.

But it was the launch of a vegan sausage roll that propelled it into the headlines.

It was another example of how Greggs has harnessed social media to boost profits.

The marketing campaign – helped by a debate over whether the vegan product could be called a sausage roll at all – has been called “a master class in public relations” by the industry magazine PR Week.

The campaign was, crucially, delivered with a sense of humour and made no attempt to preach a vegan message.

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8 vegan-friendly sources of protein

Record numbers of people are thought to be embracing the Veganuary movement this January, stripping their diet of animal produce for the first month of the year. But as January also tends to coincide with a health and fitness push, a balanced diet also tends to be at the top of the agenda, too.

So how do you navigate getting the amount of protein you need when you’re not consuming meat? Author and Harley Street nutritionist Rhiannon Lambert has all the advice you need on the best vegan-friendly foods packed full of protein.

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There’s never been a better time to be vegan

With restaurants, chefs and well-known brands introducing more vegan options than ever, sticking to a plant-based diet is now both simple and indulgent, says Club Mexicana’s Meriel Armitage

A decade ago, when I decided to go vegan for ethical reasons, the word “decadent” was one you’d never have used to describe the food available. More often than not, it fitted the joyless stereotype of lentils, quinoa and tofu, with the occasional Linda McCartney vegan sausage to liven things up. Now, though, ask a vegan what they ate last night and they’re likely to say anything from pizza topped with gooey melted “cheese” to crispy fried “chicken” or pulled jackfruit burritos. The vegan scene has truly exploded, introducing food that’s exciting, colourful and indulgent, whether you’re vegan or not.

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