From Ikea’s Christmas tree made from veggie meatballs to Plantega’s $5 sub deal that rivals Subway, we’re serving up the best in vegan food news of the week.
Special Guests: Michael Markarian (@mmarkarian) and Nick Cooney (@NickCooney2)
It’s an important election season and we’ll chat with policy experts to understand what our most compassionate choices in candidates and legislation. Transcript here.
Wednesday, September 19 @ 6pm PT/9pm ET Special Guests: Miyoko Schinner (@MiyokosKitchen), Punk Rawk Labs (@PunkRawkLabs), Chicago Vegan Foods (@ChiVeganFoods), and WayFare Foods (@WayfareFoods)
The moment has come: Vegan cheese has arrived. We’ll dish on tips and tricks for perfecting your own vegan cheese. Transcript here.
The Allergen-Free Vegan Special Guests: Kim Lutz (@welcomekitchen), Allyson Kramer (@manifestvegan), and Colette Martin (@colettefmartin)
If you’re allergic to nuts or gluten or have food sensitivities, how can you maintain a vegan diet? We ask food experts how to maintain an allergen-free kitchen. Transcript here.
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The global vegan cheese market is expected to grow at a CAGR of 8.91% over the forecast period to reach a total market size of US$4.578 billion by 2025, increasing from US$2.743 billion in 2019. Vegan cheese is often called plant-based cheese for consumers who are lactose intolerant and want to go animal-free. Growing health-consciousness among consumers, dietary restrictions, and popularity in veganism is supplementing the demand for vegan cheese products globally. Besides, growing consumer inclination toward veganism in various parts of the world is anticipated to boost the adoption of vegan cheese over the forecast period. However, the relatively high price of plant-based products compared to dairy is expected to retrain the growth of the market in the coming years.