People on a plant-based diet who do strength training as opposed to other forms of exercise such as biking or swimming may have stronger bones than other people on a vegan diet, according to new research published in the Endocrine Society’s Journal of Clinical Endocrinology & Metabolism.
The new Meatless Monday Culinary Ambassadors can shed light on ways home cooks can elevate their plant-based meals; plan veggie-centric holiday meals that will delight meat-loving guests; get inspired by plants used in global cuisines and provide tips on how to get started with plant-based cooking.
The Chula Science students team recently won the “ASEAN Food Innovation Challenge 2021” with the imitation Wagyu beef — “The Marble Booster” made from 100 percent high-protein plants. Low in cholesterol, and seasoned with immunity-boosting herbs, this product is soon to be produced and sold in collaboration with Charoen Pokphand Foods (CPF).
Pulses, including chickpeas, lentils, dry peas and beans, are showing up on more American’s plates, and not by coincidence. Due in part to shifting consumer shopping and cooking behavior during the pandemic, as well as a concerted effort by government organizations to encourage consumers to eat more pulses, the ingredients have seen a 40 percent increase in sales and, according to data from the Mintel GNPD, nearly 1,600 new products containing pulses launched in 2020. Plant-forward organizations, like Meatless Monday, are also enthusiastic about the increase in pulse popularity, which furthers their mission to increase plant-forward eating.