Blood Group Typing Market | Asia Pacific is Expected to Lead at the Fastest Pace in Future – BioSpace

Blood group typing is a process of identifying type of blood that a person has. The process depends on the level of antigens on Red Blood Cells (RBC) present. Blood group typing is usually conducted during organ and blood donation as organ or blood donation requires blood transfusion and also the knowledge of Rh factor present on the RBC. Identification of blood group is also important during the pregnancy as it prevents the new born from exposure of anemia. The global blood group typing market has seen a rise in growth due to technological advancements in the healthcare sector.

The market is about to grow during the forecast period because of the increasing research and development activities in forensic science, increase in the number of accidents, rising organ donation, and increase number of pregnancy. On the downside, the lack of skilled professional is expected to slug the growth rate of this market, as pure professionals are needed in this area. The world blood group typing market is segmented on the basis of types of test, techniques used, end users, and offerings.

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On the basis of product and services, the market is segmented into instruments, services and consumables. Consumable section held largest share in the global blood typing market in 2016. It accounts for the major contribution in the market. On the basis types of test, the market is classified into antigen typing, antibody screening, human leukocyte, ABO blood tests, and cross matching tests. Rise in increase of identification of the disease at its initial stage has increased the growth in the usage of the antibody screening test.

North America has emerged dominant in the global blood group typing market. Asia Pacific is expected to lead at the fastest pace in future as the development of the medical sector touch sky.

Global Blood Group Typing Market: Overview

Blood group typing consists of various methods and techniques that are used to detect the group of blood. The correct and reliable grouping of blood is vital to fulfil a variety of clinical ends, especially for safe blood transfusion and in organ donation processes. In recent years, there have been marked developments in the conventional detection methods. Constant technological advancements in microarray, polymerase chain reaction (PCR), and other assay-based techniques have improved detection methods. As a result, the market has seen the advent of high-throughput devices that enable clinicians in multiplexed and quantitative detection of various blood group antigens. Advanced methods such as quantum dots (QDs) and magnetic beads in assays improve identification and enhance clinical safety of blood transfusion.

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Global Blood Group Typing Market: Key Trends

The rising number of blood donations and increasing number of patients needing transfusion due to accidents and trauma are the primary factors driving the blood group typing market. The growing demand for blood group typing for pregnancy and prenatal testing has boosted the market. Blood typing is also crucial to detect the condition of hemolytic disease of the newborn (HDN) in pregnant women, thereby stimulating the demand for such tests. Increasing application of blood group typing in forensic sciences is further expected to catalyze the market growth.

The advent of novel molecular diagnostic tools that help in reliable and rapid identification of group in a large blood samples is expected to provide abundant opportunities to market players. For instance, the molecular genotyping of ABO blood groups in large populations can be accomplished with the help of these methods.

Global Blood Group Typing Market: Market Potential

A recent clinical study published in International Journal of Nanomedicine reveals that scientists have developed a novel multiplexed method for the identification of ABO blood groups. The study was approved by the Ethics Committee of Southwest Hospital, Third Military Medical University, a prominent military institution of higher learning in China. Researchers conducting the study, quantified blood group A and B antigens with QD fluorescence assay (QFA). The assay integrates the traditional QD labeling with magnetic beads to make high throughput and quantitative method for rapid detection of antigens present in the ABO blood groups of fairly large volume populations. The scientists evaluated the efficacy of the method by testing the blood samples for 791 people and they confirmed that the accuracy was 100%; in addition, they asserted that when the conditions were optimized, even detection in weak samples produced satisfactory results.

An estimate by the researchers states that the multiplexed detection can be completed within the short span of 35 minutes with over 105 RBCs (red blood cells). This study holds marked significance for blood transfusion safety. The findings of the study show promising prospect for the blood group typing market, since the testing process can be used to devise an effective clinical strategy to improvise on the identification methods for ABO blood groups.

Global Blood Group Typing Market: Regional Outlook

Geographically, North America is a prominent market for blood group typing devices and consumables. The regional market is expected to witness substantial growth in the coming years. The growth of the market is attributed to the constant technological advancements in PCR and assays for blood grouping leading to the design of cost-effective and novel blood-grouping platforms.

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Meanwhile, Asia Pacific is expected to provide lucrative avenues over the forecast period from 2017 to 2025. The impressive pace of growth of the Asia Pacific market for blood group typing is driven by some promising clinical studies in high throughput devices, increasing healthcare spending, and the growing number of blood transfusions.

Global Blood Group Typing Market: Competitive Analysis

Several players are making innovations in their offerings and using advanced technologies to discover novel methods for blood group typing. Key companies operating in the blood group typing market are Novacyt Group, Day medical SA, Rapid Labs, Quotient, Ltd., AXO Science, Bio-Rad Laboratories, Inc., Ortho Clinical Diagnostics, Inc. Immucor, Inc., and Grifols, S.A.

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Blood Group Typing Market | Asia Pacific is Expected to Lead at the Fastest Pace in Future - BioSpace

Real Progress In Crowdsourcing Scientific Tasks To Gamers – Bio-IT World

By Deborah Borfitz

November 4, 2020 | Gaming and sciencetwo seemingly incompatible areas of activityhave come together nicely in the case of citizen science games such as Foldit, Phylo, and Borderlands Science, as reported by academics close to the action who presented at the recent Bio-IT World Conference & Expo Virtual. The games are all played online, involve analyzing large sets of data, and endeavoring to solve real scientific problems. And players get credit individually (when willing) or as a crowd when findings appear in scholarly, peer-reviewed publications.

Whats not to love about the concept? Its certainly a great way to redirect the attention of people already spending untold hours on video games, says Seth Cooper, assistant professor in the Khoury College of Computer Sciences at Northeastern University. A pioneer of the field of scientific discovery games, he has demonstrated that video game enthusiasts are able to outperform purely computational methods for certain types of structural biochemistry problems, effectively codify their strategies, and integrate with the lab to help design real synthetic proteins.

Cooper is co-creator of Foldit, where the competition is about protein folding and design. Its hard for a computer to search all the possibilities without the aid of human creativity and reason, he says. The game is built on chemistry software called Rosetta and has been out for over a decade with more than half a million players, Cooper continues. It has evolved into a multi-institutional collaboration.

The goal, as with most games, is to get a high score, Cooper says. Players compete, and often collaborate, to build the best protein structures.

The process begins with a biochemist identifying a problem that gets turned into a game or puzzle that gets posted online, he explains. Each puzzle is only available for about a week, and generally a couple are up for play at any one time. Data generated by the Foldit players continually improve the game for better scientific results, Cooper notes. The levels of play get progressively harder.

Anyone can participate and most have no formal background in biochemistry, yet theyre contributing to science, he says. Back in 2011, players famously came up with an elegant, low-energy model for a monkey-virus enzyme, solving a longstanding scientific problem potentially useful for the design of retroviral drugs for AIDSand accomplished the feat inside of three weeks.

Players have also successfully redesigned existing enzymes, Cooper adds, as well as designed several protein structures from scratch that have been confirmed by X-ray crystallography. Theyre now working on designing an enzyme that will bind to the spike protein of SARS-CoV-2.

Vanderbilt University is also using Foldit to design small molecules and the University of California, Davis is studying the impact of adding a narrative to the competition. In the future, Cooper says, Foldit users might start working in a virtual reality environment. An educational version of Foldit with more contextual science information is available for classroom use, says Cooper, as is a standalone version that is completely separate from the game.

Burning Task Use

At McGill University, associate professor and computational scientist Jerome Waldispuehl is championing the gamification of genomics research with citizen science video game Phylo and its newest iteration called Borderlands Science. His focus is on multiple sequence alignment, one of the most challenging problems in bioinformatics that involves discovering similarities between a set of protein or DNA sequences.

Phylo presents players with DNA puzzles where they manipulate patterns consisting of colored tiles so that they almost forget the scientific context, Waldispuehl says. The abstraction task is to minimize the mismatch of colors to avoid a penalty.

Every alignment submitted by players is eventually reinserted into an existing algorithm as an optimization, says Waldispuehl. Alignments up for play contain sections of human DNA thought to be linked to various genetic disorders. Since 2010, Phylo has had 350,000 participants and generated one million solutions by improving alignments by 40%-95% over a computer algorithm, he reports.

Borderlands Science, launched in April for purposes of education and science outreach, quickly hit the one million mark with players and has come up with 50 million solutions, he adds. Collaborators include video game science company Massively Multiplayer Online Science, Gearbox Software and The Microsetta Initiative of the University of California, San Diego.

The Borderlands version of the game is played vertically rather than horizontally and rewards success with in-game currency that is important to some players, Waldispuehl says. It is currently aimed at improving 16S ribosomal RNA gene sequences from human microbiome alignments.

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Image of the Month: The right place of human Man1b1 – Baylor College of Medicine News

Location, location, location! It is especially important in the world of cells. The Man1b1 protein, known to be involved in regulating a balanced, functional network of cellular proteins, was assumed to localize in the endoplasmic reticulum.

Dr. Richard Siferss group challenged this widespread view by showing that Man1b1 is actually located in the Golgi, a cellular structure functionally associated with but physically separate from the endoplasmic reticulum. The findings sharpened the appreciation of the dynamic process that regulates protein folding and the handling of misfolded, defective proteins, known to be involved in a number of conditions such as conformational diseases.

Conformational diseases include common conditions associated with accumulation of defective proteins, including neurological disorders, such as Alzheimers disease. Human Man1b1 has been linked to the causes of multiple congenital disorders of intellectual disability and HIV infection, and to poor prognosis in patients with bladder cancer. A better understanding of how Man1b1 works can potentially open new doors into developing improved treatments.

Learn more about the research conducted at the Sifers lab here, including the recent discovery of an unexpected new function of Man1b1.

Dr. Richard Sifers is professor of pathology & immunologyand member of theDan L Duncan Comprehensive Cancer CenteratBaylor College of Medicine.

By Ana Mara Rodrguez, Ph.D.

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Image of the Month: The right place of human Man1b1 - Baylor College of Medicine News

Artificial Intelligence in Big Data Analytics and IoT Report 2020-2025: Focus on Data Capture, Information and Decision Support Services Markets -…

DUBLIN--(BUSINESS WIRE)--Nov 3, 2020--

The "Artificial Intelligence in Big Data Analytics and IoT: Market for Data Capture, Information and Decision Support Services 2020 - 2025" report has been added to ResearchAndMarkets.com's offering.

This report evaluates various AI technologies and their use relative to analytics solutions within the rapidly growing enterprise and industrial data arena.

The report assesses emerging business models, leading companies, and solutions. The report also analyzes how different forms of AI may be best used for problem-solving. The report also evaluates the market for AI in IoT networks and systems. The report provides forecasting for unit growth and revenue for both analytics and IoT from 2020 - 2025.

The Internet of Things (IoT) in consumer, enterprise, industrial, and government market segments has very unique needs in terms of infrastructure, devices, systems, and processes. One thing they all have in common is that they each produce massive amounts of data, most of which is of the unstructured variety, requiring big data technologies for management.

Artificial Intelligence (AI) algorithms enhance the ability for big data analytics and IoT platforms to provide value to each of these market segments. The author sees three different types of IoT Data: (1) Raw (untouched and unstructured) Data, (2) Meta (data about data), and (3) Transformed (valued-added data). Artificial Intelligence (AI) will be useful in support of managing each of these data types in terms of identifying, categorizing, and decision making.

AI coupled with advanced big data analytics provides the ability to make raw data meaningful and useful as information for decision-making purposes. The use of AI for decision making in IoT and data analytics will be crucial for efficient and effective decision making, especially in the area of streaming data and real-time analytics associated with edge computing networks. Real-time data will be a key value proposition for all use cases, segments, and solutions. The ability to capture streaming data, determine valuable attributes, and make decisions in real-time will add an entirely new dimension to service logic. In many cases, the data itself, and actionable information will be the service.

Select Report Findings:

Report Benefits:

Key Topics Covered:

1.0 Executive Summary

2.0 Introduction

2.1 Research Objectives

2.2 Key Findings

2.3 Target Audience

2.4 Companies in the Report

3.0 Overview

3.1 Artificial Intelligence and Machine Learning

3.2 AI Types

3.3 AI & ML Language

3.4 Artificial Intelligence Technology

3.5 AI and ML Technology Goal

3.6 AI Approaches

3.7 AI Tools

3.8 AI Outcome

3.9 Neural Network and Artificial Intelligence

3.10 Deep Learning and Artificial Intelligence

3.11 Predictive Analytics and Artificial Intelligence

3.12 Internet of Things and Big Data Analytics

3.13 IoT and Artificial Intelligence

3.14 Consumer IoT, Big Data Analytics, and Artificial Intelligence

3.15 Industrial IoT, Big Data Analytics, and Machine Learning

3.16 Artificial intelligence and cognitive computing

3.17 Transhumanism or H+ and Artificial Intelligence

3.18 Rise of Analysis of Things (AoT)

3.19 Supervised vs. Unsupervised Learning

3.20 AI as New form of UI

4.0 AI Technology in Big Data and IoT

4.1 Machine Learning Everywhere

4.2 Machine Learning APIs and Big Data Development

4.3 Enterprise Benefits of Machine Learning

4.4 Machine Learning in IoT Data

4.5 Ultra Scale Analytics and Artificial Intelligence

4.6 Rise of Algorithmic Business

4.7 Cloud Hosted Machine Intelligence

4.8 Contradiction of Machine Learning

4.9 Value Chain Analysis

5.0 AI Technology Application and Use Case

5.1 Intelligence Performance Monitoring

5.2 Infrastructure Monitoring

5.3 Generating Accurate Models

5.4 Recommendation Engine

5.5 Blockchain and Crypto Technologies

5.6 Enterprise Application

5.7 Contextual Awareness

5.8 Customer Feedback

5.9 Self-Driving Car

5.10 Fraud Detection System

5.11 Personalized Medicine and Healthcare Service

5.12 Predictive Data Modelling

5.13 Smart Machines

5.14 Cybersecurity Solutions

5.15 Autonomous Agents

5.16 Intelligent Assistant

5.17 Intelligent Decision Support System

5.18 Risk Management

5.19 Data Mining and Management

5.20 Intelligent Robotics

5.21 Financial Technology

5.22 Machine Intelligence

6.0 AI Technology Impact on Vertical Market

6.1 Enterprise Productivity Gain

6.2 Digital Twinning and Physical Asset Security

6.3 IT Process Efficiency Increase

6.4 AI to Replace Human Form Work

6.5 Enterprise AI Adoption Trend

6.6 Inclusion of AI as IT Requirement

7.0 AI Predictive Analytics in Vertical Industry

7.1 E-Commerce Services

7.2 Banking and Finance Services

7.3 Manufacturing Services

7.4 Real Estate Services

7.5 Government and Public Services

8.0 Company Analysis

8.1 Google Inc.

8.2 Twitter Inc.

8.3 Microsoft Corporation

8.4 IBM Corporation

8.5 Apple Inc.

8.6 Facebook Inc.

8.7 Amazon.com Inc.

8.8 Skype

8.9 Salesforce.com

8.10 Intel Corporation

8.11 Yahoo Inc.

8.12 AOL Inc.

8.13 NVIDIA Corporation

8.14 x.ai

8.15 Tesla Inc.

8.16 Baidu Inc.

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The ’70s Horror Collection on Criterion Channel Proves They Don’t Make ‘Em Like They Used To – Decider

I have an old friend, one of my oldest, with whom I grew up watching movies. Specifically, horror movies. It was our thing. From 1935s The Bride of Frankenstein (on 60s television), to new, groundbreaking and controversial movies like Night of the Living Dead at our local single-plex around 1970 (when we were both only eleven years old, and hardly intellectually or spiritually prepared to see those living dead chowing down on offal), we consumed as much as we could. We also regularly purchased the magazine Famous Monsters of Filmland. We were easily the most popular kids in our Dumont, New Jersey grade school as a result.

And we were both highly dispirited, as adults, in the ostensible horror revival that we saw (or maybe we should say witnessed) in the early aughts, particularly, yes, in the Saw franchise. My pal worked at a video store up to the very end of video stores being a thing and as the resident horror fan at his Tower Records outlet he was beset by younger customers enthusing about Saw and other pictures, and hed roll his eyes.

I liked horror movies, hed say. But I dont like these. While our own patch of cinematic heaven had room for both the old-school classics and the inheritors of Romero (which was certainly not the case for folks older than us, who would bemoan the terrible violence of the newer pictures), stuff like Saw was where we drew the line. Just as rock genre mavens would decry false metal, we thought this new stuff was Faux Grindhouse.

The grindhouse. That is, or rather was, a something-less-than-first-run movie theater that housed garish fare like Night of the Living Dead and the spate of films that followed. Not just an environmental location but a state of mind. An aesthetic, if you will. One cherished, as we know. by the likes of Rodriguez, Tarantino, Roth and others, but only rarely recaptured.

If you have access to the Criterion Channel you can now, through its 70s Horror collection, get a nice, hefty, often disquieting dose of genuine grindhouse horror.

Which despite the conventional wisdom that also calls it exploitation cinema, wasnt always made by Moloch-worshipping film creators pandering to the lowest common denominator. Directors such as David Cronenberg, Bill Gunn, Wes Craven, Larry Cohen and others, all represented in the Criterion Channels nicely curated 70s horror festival, took their low-budget prerogative to inquire into transgressive themes and make pointed, if at times camouflaged, statement about not just contemporary society but the human condition.

These filmmakers were not even the most grindy of the 70s grindhouse auteurs. Theres a whole guild of Italian directors, most prominently Lucio Fulci, who took sadistic cinema to new ultra-grisly extremes. Because the 70s were also noteworthy for lots of horror movies in which the word Cannibal was prominently featured in the title. (Dario Argento, another maestro of Italian horror, who made the first, untouchable Suspiria and other loopy greats, sits a little to the right of most of those characters.) These items are not part of the Criterion package. Which is not to say the pictures here lack for luridness, or griminess. As smart as, say, Cronenbergs films Rabid and Shivers are, they are fast-paced and packed with visceral thrills. They are very much down and dirty pictures.

Its in disreputability and obscurity that 70s horror films found their strongest footing, arguably. Tobe Hoopers 1974 The Texas Chain Saw Massacre was made cheaply, shot on 16mm film, as opposed to the larger gauge 35 that was used for Hollywood product, but it was also immaculately crafted. It brims with incredible shot compositions and camera movements, and is so confident as to ratchet up hysterical scares without getting anywhere nearly as gory as the movies title would suggest. (Which isnt to say theres not plenty of blood, eventually.)

But another component that gave Massacre a lot of its power was its come-out-of-nowhere obscurity. The cast was made up of unknown actors. Getting caught up in their story (despite the fact that these post-hippie kids looking for a pond were all kinds of not-very-likable), you became invested in their fate. And you had no prior attachments to, or associations with them to clue you in on just what would happen. In the 2003 remake of the movie, the lead actress was Jessica Biel. This made the TCMs original tagline, Who will survive and what will be left of them? kind of academic.

Looking at the various remakes of the films in this Criterion collection more than a half-dozen of the 23 pictures have gotten a rebooting or sequel of some sort its clear that even the better ones are afflicted by a self-consciousness that serves as a kind of creative wing-clipping.

2019s Rabid, written and directed by Jen Soska and Sylvia Soska, a talented Canadian filmmaking team, often casts itself as an overt homage not just to Cronenbergs 1977 picture but to the man and his entire body of genre work. In an operating room, for instance, the doctors don striking bright red robes just as the gynecologist twins the Mantle brothers did in Cronenbergs 1988 Dead Ringers.

In the original Rabid, which cast the porn star Marilyn Chambers in the lead role (and does feature nudity from her, albeit at a register very different from what was the case in Behind the Green Door), the protagonist Rose is something of a cipher, albeit an attractive one. She acquires a variation of the title condition after reconstructive surgery following a disfiguring motorcycle crash.

Cronenbergs view of the character is one of almost clinical detachment. The Soska Sisters take a perspective of female affinity and empathy. Here, Rose is a shy fashion designer disdained and abused by colleagues, including boss Gunther, whose clothing line is called Schadenfreude. (Hes played by Mackenzie Gray, who seems to be channeling Tommy Wiseau, not the greatest idea in this context. But he also utters a line in which the filmmakers seem to be telling on themselves a bit: Why do we keep recreating new trends?)

But once Rose (here incarnated by Laura Vandervoort) is transformed, the Soskas avoid a revenge of the wallflower scenario in favor of a slightly elaborate inquiry into Cronenbergian ideas that have found footing in the real world, including the notion of transhumanism.

Its interesting and engaging up to a point, if a little too frequently on-the-nose in some particulars. (Naming the transhumanist surgeon William S. Burroughs is almost inexcusable, even if people have paid respect to the visionary writer by using the handle of his signature character, Dr. Benway, more times than one can count.) And while it even features a reprise of the originals notorious mall-Santa gag, theres nothing in the movie that provides anything like a jaw-drop.

And theres the rub. The skeeviness and recklessness of Cronenbergs early vision (and this applies, too, to Cronenbergs 1975s Shivers, whose outrageous premise is Night of the Living Dead, only what-if-horny-instead-of-cannibal) can still rattle you in ways this picture doesnt.

The 2019 Black Christmas, the third film of that title, following the 1974 Canadian slasher pic (which is in the Criterion fest, and is also NOT a Santa is the killer item you may be thinking, rather, of 1984s Silent Night, Deadly Night, or of that Joan Collins episode in the 1972 Tales from the Crypt) is also a showcase for female filmmaking talent. Its directed by Sophia Takal from a script she cowrote with the astute critic April Wolfe. The serial-killer-stalking a college campus template gets fitted to a feminist sensibility. The protagonists, led by Imogen Poots, are sorority sisters fighting sexual assault and super-patriarchal frat culture. Their domestic dialogue features lines like I cant find my diva cup.

But while Takals superb 2016 film Always Shine was a galvanic exploration of female friendship gone toxic, Black Christmas sticks to positive archetypes. Thats not in and of itself a bad thing, but when done as laboriously as it is here, but it yields a story line whose resolution is every bit as predictable as any corporate-driven product. While the filmmaking has a commendable sense of propulsion, the complete absence of ambiguity makes for a less than resonant experience. Although Cary Elwess Roddy MacDowell impersonation is kind of noteworthy.

Veteran critic Glenn Kenny reviews new releases at RogerEbert.com, the New York Times, and, as befits someone of his advanced age, the AARP magazine. He blogs, very occasionally, at Some Came Running and tweets, mostly in jest, at @glenn__kenny.

Watch the '70s Horror Collection on the Criterion Channel

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The '70s Horror Collection on Criterion Channel Proves They Don't Make 'Em Like They Used To - Decider

Mainstream Veganism and the rise of the flexitarian! – Value The Markets

Total red meat and poultry consumption is at a record high according to the United States Department of Agriculture. Nevertheless, increasing numbers of consumers are opting to become part-time vegetarians otherwise known as flexitarians. This means theyre eating less meat and aiming to consciously enjoy meat-free days. Its proving to be a healthy compromise between being a full-time carnivore or a vegetarian, and its fuelling the drive for companies to produce an improved range of vegan and vegetarian offerings. Its important to note that not all plant-based food is vegan. Occasionally plant-based foods can contain ingredients sourced from animals.

While the Covid-19 pandemic has reinforced the importance of health and wellbeing, an increasing drive to save the planet from the climate crisis is driving the desire to eat less meat. As the worlds population explodes, plants are thought to be a healthier and more efficient way of feeding the masses. From start-ups to publicly listed giants cashing in on the trend, here are a few companies worth watching in this space.

According to anonymous sources, San Francisco-based Eat Just Inc (not to be confused with Londons Just Eat Takeaway.Com (LSE:JET), has indicated its intentions to go public. However, it hopes to first turn a profit, before listing in an initial public offering (IPO). Its a high-growth company operating in the veganism sector, with a focus on plant-based eggs. The company was last valued at $1.2 billion but is now looking towards a $2 billion valuation at IPO. Altogether Eat Just has already raised more than $300 million in private funding. Its now reportedly in private talks to raise another $200 million.

Eat Just is a food technology company working with rural farmers, Michelin-starred chefs, and leading scientists to develop sustainable alternatives to traditional foods. Its Just Egg range has been doing a roaring trade and by August had sold the equivalent of over 50 million eggs. Basically, an egg-substitute, its products are made from mung beans, also known as the green gram, maash, or moong. Its a plant species in the legume family commonly used in many Asian and Indian dishes. Mung beans are high in nutrients, protein and antioxidants and are considered a very healthy ingredient.

The company also makes eggless mayonnaise and is working on a sustainable meat development. This is a tech-heavy process developing cultured Wagyu (Japanese beef) using cells from Toriyama prized cows. Eat Just is looking to expand and intends to build its first plant protein facility in Singapore. It will operate the facility when complete and intends to get it up and running using funds from an investment group led by Proterra Investment Partners Asia Pte.

Possibly the most well-known plant-based company in the US, Beyond Meat (NASDAQ: BYND) is doing a roaring trade and enjoying mass market success. Beyond Meat listed on the NASDAQ in May 2019 and its share price has been on a roller-coaster ride. By July 2019 it had gained 240% but its now 32% lower than that high. Year-to-date it has gained 97% but its been a volatile trip.

Beyond Meat has brought out an impressive range of plant-based meals that look convincingly close to the real thing. Its signature dish Beyond Burger looks has the texture of beef but without genetically modified organisms (GMOs), soy, or gluten. Its extensive range also includes sausages, minced beef and meatballs, which can all be found in major and independent grocery stores.

Ingredion (NYSE: INGR) makes leading ingredients in use all around the world. This includes a variety of proteins from peas, lentils and beans. These are then used to develop:

Plant-based meats

Plant-based dairy products

Nutrition & energy bars

Better-for-you baked goods and snacks

Powdered and RTD beverages

In close discussion with its customers Ingredion develops value-added ingredient solutions using grains, fruits, vegetables and other plant-based materials. Its third quarter financial results for the period ended September 30, 2020, are due for release on Monday, November 2.

Bunge (NYSE: BG) is an agricultural business vertically integrated with supplying plant-based ingredients. It sells grains, oilseeds and sugar and operates milling facilities to produce its own milled wheat, corn and rice products, while also producing oils from soy, canola, sunflower seeds and rapeseed. Last year it teamed up with oil major BP (NYSE:BP | LSE:BP |LON:BP) to extend its bioenergy business. It recently released strong Q3 results, driven by improvements in edible oils and exceptional agribusiness performance.

Hain Celestial Group (NASDAQ: HAIN) has been following a path to health and wellness since 1993. With an international presence spanning the globe, its success is owed to its wide-ranging selection of plant-based products suited to a variety of lifestyle reasons. Its Dream range includes dairy-free alternatives such as soy ice cream, yogurts and chocolate. It also sells personal care products.

Supermarket shelves are filling up with a variety of plant-based and vegan product lines, and big brands are not missing out on the action. Nestle (SWX: NESN) purchased plant-based food producer Sweet Earth, while consumer goods giant Unilever (LON: ULVR) has boosted its offering after purchasing organic herbal tea company Pukka Herbs.

Coca-Cola (NYSE: KO) has also ventured into the plant-based scene with its range of dairy-free smoothies packed with vitamins, seeds, and fruit juices. Its international range of juice, dairy and plant-based beverage brands include Minute Maid, Simply, Innocent, Del Valle, Fairlife and AdeS.

A 2018 Netflix (NASDAQ: NFLX) documentary called The Game Changers, highlighted the health benefits of cutting out meat. Arnold Schwarzenegger, Lewis Hamilton and James Wilks all featured in the show and some footage gave its audience valid reasons to turn vegan. However, its validity has been questioned and as much as there are undoubtedly health and climate benefits to cutting out meat, the rise of processed alternatives may not be the answer to a healthier population.

That may be so, but the rise of veganism and plant-based alternatives is here to stay. The US industry was estimated to be worth a colossal $5 billion in March 2020, according to SPINS retail sales data, which also shows that grocery sales of plant-based foods replacing animal products, have grown 29% in the past two years.

In another analysis, Innova Market Insights revealed its annual Top Ten Trends report for 2021. With transparency in first place, this includes clean labelling in plant-based nutrition. In second place, plant-based trends move mainstream and demand is accelerating for increasingly sophisticated meat alternatives, including lab-grown foods. Overall, Innova sees plant-based eating moving from trend to food revolution status.

The key to building a successful business in this increasingly competitive sector is producing the tastiest, healthiest, and most sustainable range of food choices around. Billions of dollars are pouring into the industry, and it looks a promising sector to be investing in too.

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Mainstream Veganism and the rise of the flexitarian! - Value The Markets

The Need for Ethical Consistency in Animal Advocacy – Sentient Media

In March of 2019, I attended my first event hosted by a local chapter of Anonymous for the Voiceless (AV), an animal rights organization focused on public education and outreach. Activists showcased standard but horrific footage of factory farms and slaughterhouses, engaging the wide-eyed public in conversations about the dismal experiences of farmed animals and the necessity of adopting a vegan lifestyle. Afterward, I posted a group photo from the event on my Instagram account.

The photo showed upward of 40 activistssurprisingly, the majority being vegans of colorunder a Moreton Bay fig tree in a primarily Spanish-speaking historical plaza in Los Angeles. Participating in collective action was not unfamiliar to me, but never had I imagined myself advocating for animals. Members of the activist community were compassionate and like-minded, but I was especially surprised to find a vegan group that actually reflected the demographics of our city, my hometown.

I was so inspired seeing so many activists from such diverse backgrounds teaching and spreading knowledge, read my Instagram caption. Becoming #vegan was a personal lifestyle choice that came from learning more about the impacts of consuming meat and dairy on my health, animals, our communities, and our Earth.

Over the next several months, I attended AV events in Hollywood and Santa Monica. Bolstered by the positive experience I had advocating for animalsand heartened by activists of the global majority who had also come out that day to lend their voicessomething began to change in me. I became emboldened, growing increasingly comfortable speaking to bystanders about the suffering endured by farmed animals, and responding to anti-vegan comments with a level-headedness I was proud of. Compelled to action and feeling a sense of camaraderie with our new activist friends, my husband Gerard and I stepped up as co-organizers of a new chapter in Los Angeles.

A year later, in the aftermath of George Floyds murder and the uprisings, AV posted a photo of a Black protestor holding up a bloodied pigs head on Instagram. The caption read: Hypocrisy is protesting against rights violations while violating the rights of others! Many were appalled by the organizations lack of sensitivity and stance, which the social media coordinator, George Martin, defended by commenting that there are many people who believe systemic oppression does not exist in the West.

While the organization later deleted the controversial post and issued an apology for the latter comment, its stance on intersectionality was clear. In a post shared on social media in June, AV co-founder Paul Bashir stated: When vegans say that veganism is also about humans because were also animals, tell them to stay the fuck in their lane. Stay the fuck away from animal rights This is ruining our movement. Its a nonhuman rights movement.

For vegans and animal rights activists, especially those who have engaged in public outreach and conversations about veganism, the phrase ethical consistency may be familiar. The conceptessentially, the opposite of hypocrisyis central to a debate tactic that vegans employ when arguing against non-vegans.

The basic premise involves pointing out the contradiction of participating in the exploitation of animals (eating animals) while holding beliefs which are anti-exploitation (such as believing that animal testing, wearing fur, or dogfighting is wrong). Sometimes, this approach works, and a person will reconcile the inconsistency and choose to become vegan. Non-intuitively, there are a number of people who are open-minded and caring enough to become vegan, yet are simultaneously unable to budge on topics for which most people have no trouble, such as various human rights issues.

Racist vegansthose who do not reject, resist, or otherwise work to dismantle racism in our society, even if they are unaware of itexist because vegans are a product of society-at-large. They have not only surfaced as protestors took to the streets in defense of Black lives, but also at the onset of the pandemic with xenophobic and racist rhetoric. They are not exempt from the accountability of ethical consistency or scrutiny just because they are sensitive to the suffering of animals. Rather, their presence in animal advocacy creates an environment that is dangerous and unwelcoming for marginalized people in an already inequitable space.

While plant-based eating has been practiced in various parts of the world, especially prior to colonization, veganism was officially coined in 1944 in the United Kingdom. While vegans are often generalized as middle-class and white, the Black community is the fastest-growing demographic in the vegan community. Given that the professional animal rights movement is predominantly white, propped up by white men as key figures of the movement, the lack of empathy toward marginalized communities is disappointing, but not surprising.

An animal rights movement centered on animals is critical. Yet, being unaware of how oppression operates, especially to the point of condemning those who have an intersectional approach to their advocacy, is a detriment to animal rights altogether. Being able to mobilize people for animal rights requires engaging with those who can empathize with the cause and can see themselves belonging to the movement. Contrary to the notion that discussing race dilutes animal rights, ignoring their connection undermines animal rightswhich, at its core, is a social justice movement.

The notion that human liberation and animal liberation are intertwined is not new, especially among those who identify with oppressed groups. The rise in veganism and recent social unrest resulting from anti-Black racism has peeled back the layers of how systems of oppression are more connected than disparate.

Oppression does not exist in a vacuum. Perceiving animals as separate from and inferior to humans, invoking an us-versus-them mentality, has normalized their abuse. It is acceptable in society to farm animals for food, train racehorses for entertainment, and imprison exotic animals in zoos and aquariums. In other words, animal abuse has become institutionalized. In Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters, authors Aph and Syl Ko write: Animal is a category that we shove certain bodies into when we want to justify violence against them.

The animal category manifests itself in the human species when dominant groups subjugate marginalized people. When people are viewed as animals, objectifying, and harming them becomes justified actions. Historical and contemporary examples include but are not limited to the detention of undocumented migrants and the policing, incarceration, and killing of Black people.

For instance, in 1989, five black and Latino teenagers from Harlem were wrongly convicted of brutally raping a woman in New York Citys Central Park. At the time, the media played an outsized role in portraying them as feral animals, wreaking havoc in the park as a wolf pack. Donald J. Trump had even taken full-page ads in newspapers, calling for the death penalty and saying: They should be forced to suffer and they should be executed for their crimes.

Despite the cases glaring lack of DNA evidence and eyewitnesses, mired with coercive tactics from the police, the jury found all five teenagers guilty. By the time the convictions were vacated in 2002, the Central Park Five had collectively served 40 years in prison for a crime they had not committed. The call to violence and death, the heinous treatment, and the act of gross injustice toward these young boys is what happens when bodies are shoved into the animal category.

This instance is far from being an isolated incident as it represents an institutionalized system that codifies a group of people as being non-human. When marginalized communities are viewed as less than human, they are viewed as animalsa linguistic shorthand for an inferior being that can rightfully be controlled, commodified, and harmed. Read: dirty as a pig, kill two birds with one stone, bigger fish to fry, be a guinea pig, and more.

Advocating for animal rights and fighting for human rightsby combating racism, sexism, transphobia, and other injusticescan strengthen each cause. When society no longer views animals as inferior and undeserving of basic rights, such as the right to bodily autonomy, dignity and respect can be restored to all sentient beings. We can radically reimagine our relationship to each other as humans, regardless of our differences, as well as to animals and the environment.

A world that does not practice slaughtering animals could end the harm inflicted upon humans by the animal agriculture industry. Meat processing plants are life-threatening and injurious workplaces that exploit migrants, especially those who are undocumented, and people living in poverty. Workers endure psychological trauma and have high rates of suicide, drug and alcohol abuse, PTSD, depression, anxiety, and domestic violence. During the pandemic, these processing plants have become hotbeds for coronavirus outbreaks, further endangering workers lives and leading to deaths that could have otherwise been prevented.

In the United States, the hog industry in North Carolina could cease to contaminate natural resources and sicken low-income Black communities. Hazardous chemicals found in leather tanneries in countries such as India and Bangladesh would no longer disable and disfigure workers, especially children. In impoverished communitieswhere chronic illnesses are prevalent and unhealthy diets are due to lack of healthy food access and nutrition educationplant-based diets can help prevent illnesses such as cancer, diabetes, and heart diseases.

Likewise, the fight for human rights can positively impact animal advocacy. In a world that respects women and female bodies, it is hard to imagine that dairy and egg industrieswhich exploit the reproductive system of female cows and henswould thrive.

Overcoming racismwhich is the belief in racial superiority to justify discrimination toward people based on physical appearancesmay help us overcome speciesism, in which discrimination involves treating members of one species as more morally important than others. Think about how we treat domestic animals, such as dogs and cats, for example, very differently from farmed animals, like pigs, chickens, and cows, on the basis of species alone.

These systems of oppression, whether racist, sexist, classist, or speciesist, represent historical and institutionalized mistreatment toward non-dominant groups. This is not to suggest that promoting veganism alone ensures the total end of harm, exploitation, and violence. Nor is this a reductionist approach to solving complex social issues. Rather, dismantling oppression would need to occur concurrently, systemically, across all facets of society. Liberation is, after all, not zero-sum.

Rights being granted to one group are often granted to another. For instance, the civil rights movement in the mid-20th century sought to end racial discrimination under the law. Victories benefited not just the Black community, but all marginalized communitiesacross race, gender, nationality, and religionin the fight for equality in voting, employment, and housing.

Similarly, the Black Power movement of the late 1960s and 1970s, which emphasized pride in racial identity and self-determination, also influenced and empowered Chicano, Puerto Rican, Asian, Indigenous, and LGBTQIA+ communities. When one group wins, we all win.

To be unaware of the historical legacy of social justice and political movements is to believe that causes are unrelated, that there is a scarcity of resources, and to insist on a non-intersectional approach to advocacy. In the words of Black feminist and writer Audre Lorde: There is no such thing as a single-issue struggle because we do not live single-issue lives.

The work to achieve justice for all members of our societyhumans and non-humans alikewill span our lifetimes. While the path ahead may seem filled with uncertainty, we can all individually contribute to achieving collective liberation in our own ways. In an interview with LAIKA Magazine, Aph Ko expressed that all efforts are essential. She said: Revolution wont happen without thought; however, thought without action wont make the revolution a reality.

Take the time to learn about different issues that affect various marginalized communities. If you identify as a person of color or a person of the global majority, this includes communities other than your own.

This is not an effort to diminish the lived experiences of those who occupy multiple spaces or to place the burden of responsibility on those who identify with oppressed groups, but a beckoning for everyoneespecially white peopleto learn about others. Listen, reflect, and improve your behavior as a result of what youve learned from marginalized communities. Confront your own biases and learn about the histories, legacies, and pressing issues of groups that are not your own. Whether through podcasts, books, or articles, the resources available to learn about other communities are innumerable.

Consider withdrawing support from and boycotting companies that exploit animals or violate human rights. Voting with ones dollars can have an immense impact. This applies to both food companies (yes, even vegan ones), as well as everyday businesses and companies like Amazon, Walmart, and Uber, all of whom exploit their workers. When done in concert, boycotts can be leveraged to achieve workers rights, as in the case of the historical Delano Grape Strike of 1965 led by Filipino and Latino farmworkers.

The Food Empowerment Project is a nonprofit organization that not only promotes a vegan lifestyle but also sheds light on ethical food choices and provides educational resources to consumers about companies that engage in exploitative practices. It is important to be mindful of ones consumer choices. If we want to live in a world where workers are treated fairly and respectfully, in an environment free of harassment and hazards, with pay and benefits to achieve a quality standard of life, then we as consumers need to actively shape this world.

Lastly, hold your fellow vegans accountable to be ethically consistent. While being vegan can lead to a greater sense of compassion, this is not always the case. Be willing to question and have difficult conversations with friends, and reconsider your support of activists and organizations that hold problematic views regarding marginalized communities. Ethical consistency is a goal to work towards every single day, rather than a checkbox that is ticked when a vegan lifestyle is adopted.

In working purposefully, aligning our values with our actions, and making ethical decisions driven by our moral conscience, we can transform ourselves and the world.

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The Need for Ethical Consistency in Animal Advocacy - Sentient Media

Q&A With Angela Rummans on her new book Angela’s Plant-based Kitchen – VEGWORLD Magazine

Angela Rummans is known for her time on the CBS show Big Brother Season 20, back in 2018. Now she runs Naut & Chain, her jewelry company that she started with Tyler Crispen, and has since put out a best-selling bookUnbothered. Just last month, Rummans released her second book calledAngelas Plant-based Kitchen,that is filled with vegan recipes we cant wait to whip up in our kitchen!

Our team got a chance to sit down with Angela to dive into her passion behind vegan cooking and see what some of her favorite recipes are!

The brand new book can be seen here https://tangelainc.com/https://www.instagram.com/angelarummans/https://www.instagram.com/angelas_plantbasedkitchen/

Q: What sparked your journey to become plant based?

A: About seven years ago I was training for the Olympics as a professional pole vaulter and I picked up a book at our neighborhood Barnes & Noble that I thought was all about just general health and nutrition, which Ive always had an interest in. A couple chapters in I realized it was about veganism! I read the whole book through probably in one sitting and it negated everything I had ever believed about my nutritional goals and it totally blew my mind. From that point on, I had to know if what I read had any truth behind it, so I went fully vegan 30 days before my biggest track and field meet of the season. I was fully anticipating this new diet to be a complete disaster, and to my surprise it was the complete opposite. My energy levels dramatically changed for the better. I was recovering from workouts quicker and just overall felt healthier in a general sense. I placed 6th at Nationals that year (my highest finish ever) and I knew at that point I was onto something here. The next couple years I lacked the support system so I was the on again off again vegan up until this past December, my boyfriend and I decided to commit once and for good. There were a number of reasons behind our decision to transition for good.

Q: If you could choose your favorite recipe from your new book, what would it be?A: Wow, thats a really hard one. Considering sushi is my favorite food, my miso tofu rainbow roll. I could eat that everyday. My boyfriend would say the buffalo chickpea pizza.

Q: What has been something you make for people to help them go vegan/show them how delicious vegan food can be?A: Ive had one recipe thats been kind of viral with my following and thats the Bang Bang Cauliflower. Everyone that tries it, literally says I could eat this everyday and many of them confess to hating vegetables too!

Q: What are your goals for your new cookbook?

A: Im the shoot for the stars type so with that said, its my dream to get my cookbook into Whole Foods! The plant-based movement is really taking off and it would be such an honor to be one of their first fully plant-based cookbooks available in stores.

Find a sneak preview of some of Angelas recipes here:

Healthy Peach Cobbler

Spicy Peanut Noodles

Chickpea Omlete Two Ways

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Q&A With Angela Rummans on her new book Angela's Plant-based Kitchen - VEGWORLD Magazine

UK Gets First Ever ‘Vegan Butcher’ With Alternative Meats. Care To Visit? – NDTV Food

This eatery celebrated World Vegan Day by opening its very first 'vegan butcher'.

Highlights

Veganism and vegetarianism was originally considered to be the diet of a limited few. However, with the Coronavirus pandemic, a large section of the global population is planning to or has already cut out meat from their diet. World Vegan Day was also recently celebrated with much aplomb on 1st November, and a UK-based food company decided to make an interesting statement on the day. Rudy's restaurant opened Britain's first permanent 'vegan butcher' in a corner of North London on the occasion of World Vegan Day.

Demand for vegan products has surged in recent years in Britain, with increasing numbers of people cutting out animal-derived ingredients completely, while others reducing the amount of meat and dairy they consume each week. Law firm EMW reported a 128% jump in new trademarks registered for vegan food in the UK last year, with both large corporates and small companies registering such trademarks as vegan ice cream and pastries etc.

(Also Read:Covid-19: 5 Ways The Epidemic Will Change The Way We Eat)

The plethora of people converting to vegan diet has given rise to an all-new industry - that of vegan or meatless meat. Also known as mock meat, vegan meat is derived from plant-based sources such as tofu, soy and more. Rudy's takes the concept of vegan meat a step further by offering meat-free versions of traditional products. Thus, bacon becomes 'Baycon', sausage becomes 'Soysage', and so on. These substitutes are made from soya and seitan.

(Also Read:Regular Meat Is Now Passe As Isreali Startup Comes Up With 3D Printed Vegan Meat)

Promoted

"People understand what it is that we're selling," co-founder Matthew Foster told Reuters. "It's all designed to emulate meat. It tastes like meat, it's got meat-like texture." Foster's team had earlier started out as a vegan diner in 2017. They are now looking to offer goods, including whole dinner kits that can be prepared at home.

We wish them all the very best for their novel initiative and hope that more such eateries will follow suit!

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UK Gets First Ever 'Vegan Butcher' With Alternative Meats. Care To Visit? - NDTV Food

How to dine with dietary restrictions, allergies at Butler – The Butler Collegian

STASIA RAEBEL | STAFF REPORTER | smraebel@butler.edu

Dining with dietary restrictions and allergies can be a challenge for some Butler students. In order to ensure they will get food that is safe for their needs, these students often need to be especially careful when choosing their meals.

There are eight major allergens defined under the Food Allergen Labeling and Consumer Protection Act of 2004: eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, milk and soy. Many Butler students deal with these allergies, along with other dietary restrictions, such as vegetarianism, veganism and gluten intolerance. These restrictions affect their daily experiences in the dining halls, and the dining staff are prepared to help students navigate the menu if they have any concerns.

Kayla Hayes, a junior critical communications and media studies major, is allergic to peanuts, tree nuts, eggs and seafood. Her allergies are very severe, and she carries an Epipen in case she has a reaction.

Growing up with allergies, you kind of know what you can and cant have, Hayes said.

About three times a week, Hayes will see foods in the dining halls that she knows she cannot have, so she will steer clear of it. There are also menus listed on televisions throughout the dining halls. However, Hayes explained that there was a time this year where she did not read the menu and had an allergic reaction. She got what she assumed was chicken and peppers, but it was actually a chicken-peanut stir fry.

I was fine, I took Benadryl and everything, but that definitely made me more cautious, Hayes said.

The menu does not include a label indicating peanuts or tree nuts, so Hayes explained that after the meal did not sit right with her, she found the ingredients by looking in the dining section on the Butler App. There, she was able to see the name of the menu item and the nutritional value.

I kind of put two and two together, and I saw that it had peanuts in there instead of peppers, Hayes said.

She explained that she probably would not have realized that there were peanuts without looking on the app. To help prevent this in the future, Hayes said she will try to be more aware. She also suggests that a label should be put on the food in the dining hall, so people with allergies can clearly see when there is an allergen.

Butler Universitys dietician Katy Maher highly advocates for a one-on-one approach between students with either food allergies or dietary restrictions and the dining staff. In this approach, students will speak directly with staff members when ordering their food to ask about the food items contents. This ensures students will find food items they can have.

We believe a one-on-one approach is safer than attempting to label dishes with all possible allergens, Maher said. Things can get substituted at the last minute after menus are printed or posted online.

Maher said she along with Bon Apptit Management Company staff take food allergies very seriously. While the eight major allergens can be found in all dining cafs on Butler, Maher explained that they will try to clearly indicate them in the dishes in which they appear. For example, they will label mashed potatoes with butter or milk as creamy mashed potatoes on the menu, so a student with these allergies would be able to avoid it.

To provide the best experience for students, Maher suggests students identify themselves to her or another staff member to help them navigate the menu.

Since everything is cooked from scratch onsite, we can easily tell you what ingredients are in a specific dish and make modifications if necessary, or prepare and set aside food ahead if necessary, Maher said.

Students can also request specially-plated meal options to meet their needs by filling out a form, usually the day before. Additionally, in the Marketplace Cafe at Atherton, students can go to Latitude station to receive a meal prepared without any of the major 8 allergens or gluten.

If students prefer to go to the regular stations in the dining halls, they will still be able to find something they can eat.

Before each meal period, Maher said they will pull aside the people who work at the front of the house, by the food, to tell them what is included in the meals. All questions about allergies are directed to a chef or a manager to ensure students will get through the lines in a timely manner.

Dining employees have orientation and on-the-job training to get Food Allergy and Research Education, known as FARE. Maher said staff members switch out their gloves, knives and boards between each task. They also use different utensils when serving separate items to prevent cross-contamination.

If students are ever uncertain, Maher encourages them to ask questions. She said they can always make something for them, and they are always happy to answer any of the students concerns.

Tom Pieciak, a senior jazz studies major, is allergic to milk protein, which means he cannot eat milk, dairy and beef. He said he feels Bon Apptit has done a better job than the previous food provider in terms of helping students with allergies.

A new food provider was definitely a great first step [in helping students with food allergies] because they are definitely a lot more transparent with the ingredients and the allergies, Pieciak said.

Because he is allergic to something that is commonly found in many foods, Pieciak explained that there were days where the options were pretty slim for him.

When choosing a meal, Pieciak usually relied on what he knew, as there were options that hed confirmed were dairy-free. If he was uncertain, Pieciak said he would usually ask the workers, but sometimes he would not feel like taking a risk and just avoid certain foods altogether.

I think one thing that would help would be to get more alternatives to whatever that allergy or dietary preference is, Pieciak said.

There are many dairy-free options at Butler, and there are plant-based cheeses, milks and meats that are popular for vegans and vegetarians. Pieciak believes these options should be expanded in the dining halls, and they should be as available and accessible as the regular food being served.

Olivia Throop, a first-year dance arts administration major, is a vegetarian, and agrees that she would like to see more options available.

While Throop explained she is able to find enough food options that are free of meat, she sometimes worries she is not getting enough of the right kind of food, because she said there are typically just one, sometimes two, main vegetarian options.

There are many times where there wont be a protein for me, or it wont be appealing to me, Throop said. It isnt hard for me to get all the food I need, but it is hard to get all the nutrients I need.

Throop said it can also be challenging to distinguish the vegetarian options from the options with meat. Throop said that asking workers usually helps clarify this, especially if the workers asked their supervisors, however she would appreciate more clear labels.

I really do think that by providing a clear explanation of what food dishes are and what they contain will help the students at the university feel more safe with the food options they are eating, Throop said.

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How to dine with dietary restrictions, allergies at Butler - The Butler Collegian

World Vegan Month: Where to eat vegan in SA – IOL

By Sacha van Niekerk 2h ago

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From juicy veggie burgers to creamy cashew mac and cheese theres plenty of delicious vegan offerings to tuck into across the country this month during World Vegan Month.

In August 1944, members of the Vegetarian Society, a group founded in Britain in the nineteenth century by people who actively promoted and followed meat-free diets asked that a section of its newsletter be devoted to non-dairy vegetarianism. By November that year, a quarterly newsletter was dedicated to this purpose. It was named The Vegan News.

Donald Watson, secretary of one of the societys branches, chose the word vegan himself, based on "the first three and last two letters of 'vegetarian'" because it marked, in his words, "the beginning and end of vegetarian".

The new Vegan Society held its first meeting in early November. Today, World Vegan Day is held annually on November 1 to mark the founding of the society.

In celebration of the World Vegan Month, here are six spots in Cape Town, Joburg and Durban where you can get your fix for a vegan feast:

Durban

Falafel Fundi

52 Florida Rd, Windermere

Call: 083 783 6172

On the hunt for the perfect on-the-go meal, something you can really dig into? Falafel Fundis wraps are stuffed with fluffy falafels with the perfect golden-brown exterior, zesty and crunchy veg, creamy tahini and melt in your mouth brinjal, with just the right amount of heat from their chilli sauce (optional). Completely vegan and oh so delicious, its got to be one of the top vegan food options in the city.

Oh My Soul Caf

68 Adelaide Tambo Dr, Durban North

Call: 063 172 2531

From golden waffles topped with a creamy vegan chocolate spread and a scattering of fresh berries and nuts to juicy vurgers smothered in barbecue sauce, topped with melted vegan cheese, pineapple and served with fries, youll be hard-pressed to find a favourite on this menu. Round up all your friends this month to try out all their tasty treats, which are not just limited to people only. Dogs can come along for yummy ice-cream or delicious doggy biscuits. The pet-friendly food is freshly made with love for their furry customers.

Buttercup Vegetarian and Vegan Cafe

10 De Mazenod Rd, Greyville

064 011 1101

Crispy portions of vegan chicken paired with a helping of mash and gravy, coleslaw and either chips or a soft roll, Buttercup serves up delicious vegan and vegetarian fast food like you have never tasted before. The KFV meal is one of their signature menu items that has attracted a loyal customer base while wowing even the skeptics. When ripping into the battered pieces of crunchy, perfectly seasoned chicken youll be surprised by meat-like texture and taste.

Joburg

The Fussy Vegan

Caltex Waterfall Garage, Blairgowrie, Randburg

060 716 6029

The Fussy Vegan has a broad range of menu items, from healthy to wholesome. Pick from options like their Poke Bowl boasting edamame, carrot roses, activated cashews and mango served on a bed of sushi rice or go for something a little more nostalgic, like their creamy mac and cheese with smoked cashew sauce and seitan bacon bits. From breakfast through to lunch and dinner, theyll have you sorted with sandwiches, burgers and burritos the options are truly plentiful.

Kaylee's Eatery

147 N Reef Rd, Bedfordview

011 524 7603

Food thats pretty delicious and deliciously pretty, youll definitely want to snap a picture of your meal for the gram before tucking in. Kaylees' is a plant-based eatery that uses only fresh, healthy and seasonal ingredients to create their flavourful and full of goodness meals. Whether you have a major sweet tooth, or an appetite for savouries, they have got a menu of scrumptious treats like strawberry cheesecake or our salted caramel cookie crunch sundaes and much more.

Leafy Greens Cafe

Rocky Ridge Road 1724, Muldersdrift

010 595 4563

Embrace the natural flavours from fresh, organic fruits and vegetables at Leafy Greens Cafe.They believe in keeping things raw and natural wherever possible. Stop by for breakfast and indulge in pancakes and gelato or experience a hearty chickpea curry or the refreshing crispness of rice paper rolls stuffed with sliced veggies and paired with an Asian dipping sauce for lunch.

Cape Town

The Kind Kitchen

252 Albert Rd, Woodstock

061 508 0655

Gourmet sandwiches, wraps and burgers with all the fancy trimmings and an ever changing selection of desserts and drinks, The Kind Kitchen is all about offering vegan comfort food to those who seek it. The mantra is be kind and they incorporate this ethos throughout the entire structure of their business, from the people they source ingredients from to the way they package their food.

Plant Cafe

8 Buiten St, Cape Town City Centre

072 521 9252

Visually stunning, thoughtfully presented and full of flavour, Plant Cafe makes their own ingredients including dairy-free cheese, vegan mayo, meaty mushroom biltong and smoke their own crispy tempeh bacon. Their deliciously conscious menu boasts a broad selection of goodies to choose from including a chopstick and crepe section.

Lekker Vegan

105 Kloof St, Gardens

084 903 6697

Proving that not all vegan food is rabbit food, Lekker Vegan is dedicated to providing their customers with the best plant-based alternatives, so you wont feel like you are missing out or compromising on flavour and taste. One factor that is so evident on their menu is that their aim is to make vegan food that is familiar and tastes similar or even better than what youre used to, thus making the transition into a more plant-based diet a whole lot more delectable.

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World Vegan Month: Where to eat vegan in SA - IOL

8 Reasons Sustainability is Critical in Food and Beverage Manufacturing – FoodSafetyTech

Sustainability pushes a lot of our hot buttonsits a political issue, an economic concern, and a social conversation. Some people even see it as a moral matter. Sometimes its on the back burner, but then it blazes back into the headlines. Sustainability is, arguably, an industry unto itself, since the economic impact on companies trying to adhere to government guidelines or react to consumer preferences can be in the billions of dollars across a wide range of markets. Sustainability demands are hitting a variety of industries, not just food and beverage. For example, the move from the internal combustion engine to the electric vehicle can be called a sustainability issue.

The Eight Elements of Sustainability1. Consumer preferences2. Climate change3. Food insecurity4. Food waste5. New foods6. Packaging7. Regenerative agriculture8. Transportation and regulatory restrictionsIn light of the many disruptors in the food and beverage industry and most recently, due to the impact of the COVID-19 pandemic, sustainability is now front-page news. This article will discuss eight reasons why sustainability is now one of the defining issues in food and beverage manufacturing. Future articles in this series will examine each issue in more detail.

The green consumer wants brands to embrace purpose and sustainability, and they want their purchases to contribute to the greater good, or at least, do no harm. The demand started among millennials and Gen Zers, but with the influence of social media, its expanded to all demographics.

The industry has been forced to introduce healthier products, with more ethically-sourced ingredients and more transparent supply chains. Younger consumers, especially, often trace a brands sustainability record with QR codes or smart labels. They want to know from where their food originates.

These consumer actions and attitudes are now influencing the development of new food items and packaging designs as manufacturers realize consumers are taking notice.

Warming is causing the earths poles, permafrost and glaciers to melt and the oceans to rise. Average sea levels have swelled more than eight inches since 1880, with about three of those inches gained in the last 25 years. Heres the impact on sustainabilitywhen sea levels rise and warm, flooding can occur, causing coastal seawater contamination and erosion of valuable farmland. Higher air temperatures may also rule out the cultivation of some valuable crops (gasp, chocolate!).

Hotter temperatures can also cause insect body temperatures to rise; they need to eat more to survive and may live through the winter instead of dying off. A larger, more active insect population could threaten crops. And changes to water, soil and temperature could affect the complex ecosystems of the worlds farms, causing plant stress and increasing susceptibility to disease. The food manufacturing and farming industries are starting to investigate new ways of growing food in environments that can protect crops from these changes.

Food demand is expected to increase anywhere from 59% to 98% by 2050. Populations are growing and due to rising incomes, demand is ramping up for meat and other high-grade proteins. At the same time, climate change is putting pressure on natural and human resources, making it challenging to produce enough food to meet the worlds needs.

The world agrees that governments, manufacturers and consumers have a social responsibility for to do their part to combat world hunger. Consumers are becoming more aware of food security and the threat that climate change poses. People are attempting to eat sustainably with meals designed to have a lower environmental impact, and incorporating an awareness of plate portions and food waste.

World health organizations are also stepping up. The United Nations World Food Programme (WFP) is the food-assistance branch of the United Nations and the worlds largest humanitarian organization, addressing hunger and promoting food security. The WFP works to help lift people out of hunger who cannot produce or obtain enough food for themselves, providing food assistance to an average of 91.4 million people in 83 countries each year. Food brands worldwide are offering support through donation programs, new product development to provide more nutrition with less and new sources of food.

Around one-third of the total food the world producesaround 1.3 billion tonsis wasted. Its more than just the direct loss; food waste contributes heavily to climate change, making up around eight percent of total global greenhouse gas emissions. Food manufacturers are making significant efforts to reduce their food waste footprint. Is it possible to anticipate and plan for potential glitches in frozen food processing? Sustainable brands make contingency plans in advance so that food can be stored safely while a broken line is fixed, rather than let it go to waste. What should be done with raw materials left over after processing? Perhaps there are other creative uses for itvegetable waste, for example, has been used for fertilizer.

Human behavior is a main contributor to climate change and the motivator for new sustainable practices. Over time, community attitudes can change habits, like encouraging commitments to composting or recycling. In certain communities, grocery stores and restaurants contribute leftover food to charities. Portion control at restaurants and in the home can make us healthier and also help to reduce food waste.

In response to changing food preferences and the demand by consumers for healthier options, food and beverage companies have the opportunity to develop new foods and build a reputation for sustainability.

Brands have been working on protein alternatives, but one can argue that plant-based protein went mainstream when news broke in 2019 that both McDonalds and Burger King were testing plant-based burgers. And with veganism and vegetarianism growing, tofu, seeds, nuts and beans are also showing up in kitchens more frequently, as are products made from them.

Did it surprise you the first time you heard about cauliflower pizza crust? Food manufacturers have been actively introducing new products like this, substituting vegetables for carbohydrate-rich grains. Product manufacturers have brought us new product options like zoodles made from squash as a substitute for spaghetti. Utilizing products differently is a sustainable tactic. In addition, it opens up new markets, expands the value chain and increases business opportunities for food and beverage manufacturers.

Sustainability also involves sustainable or eco-friendly packaging. Packaging with a reduced environmental impact is becoming a consumer priority.

What is sustainable packaging? It can mean packaging made with 100% recycled or raw materials, packaging with a minimized carbon footprint due to a streamlined production process or supply chain, or packaging that is recycled or reused. There is also biodegradable packaging like containers made from cornstarch being used for takeout meals.

To help fight food waste, intelligent packaging for food can use indicators or sensors to monitor factors outside the packaging like temperature and humidity, or internal factors like freshness. Smart labels can tell an even more complete story about what sustainable practices have been used in packaging manufacturing or along the supply chain via a QR code or webpage.

Optimizing product density for transport is another sustainability technique. Minimizing packaging can reduce shipping weight and packaging waste to minimize an organizations carbon footprint. An added benefit is that manufacturers can deliver more in less time thus improving customer service and keeping the supply chain moving.

Sustainability may call for practices that maintain soil health, but regenerative agriculture goes further; it looks to reverse climate change. Regenerative techniques promote the need to restore soil health, rebalance water and carbon cycles, create new topsoil and grow food in a regenerative wayso nature has the boost it needs to sustain improvement. If the quantity of carbon in farm soils increases 0.4% each year, says the European 4 Per 1000 initiative, it could offset the 4.3 billion tons of CO2 emissions that humans pump into the atmosphere annually.

The regenerative food system market has drawn investors, wedding the benefits to both water and soil to economic incentives. Unhealthy soil requires more water to produce the same amount of food. Healthy soil resulting from regenerative agricultural practices holds more water and therefore requires less water to be added. Underground and hydroponic versions of regenerative agriculture are also emerging.

Sustainability is also dependent on transportation and the supply chain. Governments are evaluating current practices and implementing changes that can positively affect climate change.

The food and beverage industry is actively embracing other changes that affect sustainability. Electric trucks fit well with their distribution hub model, with clean, quiet, short run deliveries. Fuel usage during transportation is being considered from every angle. Local and regional food systems, where farmers and processors sell and distribute their food to consumers within a given area, use less fossil fuel for transportation because the distance from farm to consumer is shorter, and therefore reduce CO2 emissions.

These eight areas are the defining issues facing food and beverage manufacturers today in sustainability. Sustainability impacts all of us, everywhere, and food and beverage manufacturing is right in the middle of it. What this means to the manufacturing world is that they must prepare their processes, systems, infrastructure and mindset to evolve their business in tune to the evolving issue of sustainability.

The handheld system features a new software platform, enhanced optical technology and wireless connectivity.

Find out about next month's upcoming webinar, Lessons from Food Safety: Applications to the Cannabis Industry.

Keeping equipment clean is more than a matter of good hygieneits good business.

The consequences of not taking pest management seriously can be devastating to a food manufacturing company resulting in fines, production shutdowns and closures. Not to mention a tarnished reputation, shaken confidence and public scrutiny of the brand.

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8 Reasons Sustainability is Critical in Food and Beverage Manufacturing - FoodSafetyTech

What’s on TV: Friday, November 6 to Thursday, November 12 – Sydney Morning Herald

SaturdayLet The Fire Burn

NITV, 8.35pm

An intriguing documentary about a revolutionary/separatist/Black Power/ terrorist organisation/cult that blossomed in Philadelphia in the 1970s and '80s. A large part of the intrigue is deciding exactly which of those descriptions best fit MOVE, the collective founded by John Africa in 1972. But it's also fascinating to see the way its tendrils reach forward into the present. John Africa's insistence on strict vegetarianism and raw food, for instance, would be SOP in most Byron Bay retreats. Equally and tragically unsurprising is the local police decision to (a) fire bomb MOVE headquarters while families were still inside and (b) make no attempt to extinguish the conflagration to let the fire burn.

Damian Lewis presents Spy Wars.Credit:Pip

Ten, 7.30pm

One of the pleasures of this season of Junior Masterchef is the way the familiar gameplay has been adjusted to suit smaller humans without being in any way patronising. There's a real sense of fun, and plenty of positivity, but no condescension. The kids get genuine feedback. The cooking challenges have been legit and all the contestants have risen to those challenges in a remarkable way. So it's going to be very interesting to see what transpires in tonight's semi final when Kirsten Tibballs arrives to set a pressure test for the final five: a very modern lemon meringue tart, and 150 minutes to complete it.

Seven, 7pm

There have been times in the history of Australian television when quiz shows were serious prime-time viewing, occupying a choice position in the schedule and drawing millions of viewers. That's no longer the case but The Chase, Seven's lively offering anchoring the 5pm timeslot, is a strong performer and this super-sized version is bound to be a crowd pleaser. It's essentially the same as the Monday-to-Friday format but this time quiz superbrains face off against (potentially) all four Chasers at once. It's fast, fun, good natured, and packed with a nice combination of amazing "Who knew?" facts and solid guess-at-home stuff.

The Wonderful World of Chocolate.

Seven, 8.30pm

American broadcast networks are always going to make police procedurals, but if they're going to star Nathan Fillion who quipped his way through too few episodes of Firefly and too many of Castle instead of David Caruso and the dramatic removal of his sunglasses, then there's a chance of some entertainment. Fillion stars at John Nolan, a 45-year-old construction company boss from Pennsylvania who, after getting divorced, shutters his business and relocates to Los Angeles to join the police department.

Short of physical conditioning but carrying plenty of life experience, John sits at a tricky tonal intersection: flippancy and self-deprecation come naturally to both the character and actor, but the crimes he's dealing with on street patrol can quickly rise to the serious (or occasionally the absurd). Rookie has a sprawling supporting cast, with most of the characters having personal lives whose quandaries neatly fold into professional storylines, and if it struggles to avoid feeling contrived then at least there's the consolation of a leading man who's more than willing to be in on the joke.

SBS, 8.30pm

"A lot of people do try to make out that pregnancy is this full of rainbows and magic, and it is not," says 22-year-old Ashleigh, arriving at the maternity ward of the Birmingham Children's Hospital with partner Luke for the delivery of her second child. The first episode of this British observational documentary series soon validates her opinion, with a long and deeply stressful sequence where Ashleigh's newborn has trouble breathing and requires the assistance of the midwife.

The production's handheld intimacy gets you close enough to sense the edge of fear that shadows the moment, and there are further worries with a separate birth that is eight weeks premature. The show isn't trying to deliberately scare audiences, but the realities it depicts even if they're matter-of-fact for the staff make the subsequent glow of a new life being underway all the more affecting.

ABC, 8.30pm

With cricket as the lens, the past, the present and the future of Australia's Indigenous peoples comes to the fore in this neatly constructed documentary that ties together two cricket tours: the little known 1868 tour of Britain by a team of Aboriginal cricketers from Victoria, which was the first overseas tour by an Australian team, and the 150th anniversary tour of Britain in 2018 by the men's and women's National Indigenous cricket teams.

Ben Carpenter-Nwanyanwu's documentary is a study of pride, commitment, and overcoming adversity, spotlighting several young players from today and how playing representative cricket has let them draw more from their family and communities. It is occasionally a touch quick to embrace stirring sentiment, but it's also easy to see some welcome progress for today's young hopefuls when you learn about the circumstances that loomed over the

1868 players. This is much more than a sporting story.

SBS Viceland, 9.25pm

Attuned to the rhythms both emotional and physical of its adolescent leads, the eight-part television debut of Italian filmmaker Luca Guadagnino (Call Me by Your Name, A Bigger Splash) continues to unfold with unhurried storytelling and a keen eye for detail. Set on a US Army base in Italy in 2016, the third and fourth episodes solidify the bond between army brats Caitlin (Jordan Kristine Seamon) and Fraser (Jack Dylan Grazer), who in an environment of order and repetition are tentatively searching for their individual identities. This is tender, impressionistic storytelling, but never directionless.

10Play

You wouldn't be alone in thinking that this animated series sounds like an artful conceit. BoJack Horseman is an animated Hollywood satire about a bitter former sitcom star set in a parallel reality where anthropomorphic animals and humans interact. It is literally a loopy world, complete with surreal visual gags and askew digressions, but the emotion that takes hold over the course of the sometimes tentative first season and only deepens afterwards is deeply realistic and, while often funny, can also be genuinely illuminating. Created by Raphael Bob-Waksberg, the show's titular lead lives in a mansion and on the memory of his past success, a life given sharp insight by the consistently inspired voice work by Will Arnett.

It's a chronicle of how unhappiness can seep into a life that folds in a supporting cast that includes BoJack's feline manager, Princess Carolyn (Amy Sedaris), a ghost-writer for his biography who becomes his conscience, Diane (Alison Brie), and a cheerfully indolent permanent houseguest, Todd (Aaron Paul), who discovers his own identity. It digs into self-loathing, depression, and familial grief, all with an accompanying strain of Californian lunacy and Hollywood meta-commentary. 10Play has the first of the six seasons Netflix aired to widespread acclaim, so get started and keep any eye out for the next batch.

ABC, 8.30pm

Joanna Lumley adding "travel documentary host" to her already varied screen CV over the last decade has been a definite plus for television audiences. The 74-year-old actor brings a touch of her signature role, the flamboyant Patsy Stone from Absolutely Fabulous, to these geographic excursions, ensuring that dourness never takes hold. Lumley's enthusiasm can be gauged by the sheer number of locales she's journeyed to with a camera crew in tow, and her enthusiasm for the wider world, with a self-mocking touch of English decorum, is one of the qualities that shine through.

This series has her travelling the fabled trade routes that tied China to Europe, and after stops in Venice and Iran, her eastwards momentum takes Lumley to the central Asian nations of Uzbekistan and Kyrgyzstan in this episode. The episodic narrative spans the architectural delights of Tashkent's subway system to eagle hunting in the desert, and whatever the segment there's a welcome sense of demystification to her explorations. The world she shows is diverse and exotic, but never merely picture book pretty.

9Now

Homeland and Billions star Damian Lewis provides what could be described as "enhanced hosting duties" for this docuseries about the crucial spies and terror plots that define the covert struggles of the past 40 years. Looking MI5-ready, Lewis glares at files and strides through deserted buildings while providing introductory notes for each episode before his voice-over kicks in.

The individual subjects of these eight episodes include moles within the Soviet security apparatus, the infiltration of thwarted 21st century terror plots, and the exfiltration of American embassy officials hiding in revolutionary Iran if the later sounds familiar, it's because Ben Affleck's Academy Award-winning drama Argo already recreated it.

The tone is briskly informative, although depth of insight is lacking; the same can be said for the numerous recreations and dramatic sequences that pepper the stories, complete with brief but overly expressive performances. Lewis is the only great actor at work here.

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What's on TV: Friday, November 6 to Thursday, November 12 - Sydney Morning Herald

The most popular vegan dishes in SA revealed – IOL

By Lifestyle Reporter Oct 30, 2020

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Veganism is on the rise as more South Africans opt for meat-free meals. With November being World Vegan Month, the spotlight will firmly be on plant-based diets.

This week, food ordering and delivery service platform Uber Eats released a compiled data around customers eating habits when it comes to vegan dishes, including the rising popularity of vegan dishes in the app, and their favourite meals in cities and countries across Europe.

Uber Eats experienced a 71% increase in healthy orders made during the hard lockdown, a trend which has since continued. However, in true South African form, locals have found where pleasure meets plant-based.

The most popular vegan item ordered was the traditional vegan patty burger, sans the mayo, a wheat-based Margherita pizza, and roasted butternut curry rounded up the top three. Uber Eats data also shows that soya butter chicken was the most ordered meal for those who are not yet ready to make the jump from vegetarian to vegan.

Given the increased demand for healthier alternatives, the app has further on-boarded a variety of restaurants to cater to any craving and lifestyle needs. This year's orders from January to October have doubled as compared to last year of the same period and tripled since 2018.

In a statement, the delivery service's head of operations, Shane Austin said locally, they are excited by the continued uptake of vegan orders on the app. What they have seen is that South Africans are slowly leaping vegetarianism into veganism, as restaurants are now offering vegan-friendly substitutes for some of their most iconic dishes.

According to the food delivery service, South Africa is ranked within the top five countries for the most ordered vegan dishes globally which highlights how locals are loving this lifestyle. Some of the most popular requests made by citizens on their vegan orders include adding a teaspoon of cocoa to oat milk to give it a chocolate flavour while swapping yoghurt for hummus.

Earlier this year, findings from South African retail stores Pick n Pay and Checkers showed that plant-based eating habits are on the rise.

In a statement, Head of Innovation and Trend at Pick n Pay, Nicki Russell said that their research shows more customers are opting for a "flexitarian" diet which incorporates more plant-based options and less meat.

What started as Meatless Monday has since expanded to include more and more days of the week.

"Weve been working really hard to bring customers new and innovative local plant-based offerings to create a one-stop destination for customers wanting to adopt a more plant-based lifestyle.

"The new PnP plant-based products will give customers greater variety. We have more on-the-go snacks and fresh plant-based convenience meal options such as our Bean and Corn Bites, as well as more indulgent plant-based items, like our frozen samoosas and pies, and vegan chocolates, said Russell.

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The most popular vegan dishes in SA revealed - IOL

Amazing Grace is unstoppable on her 100th birthday, having moved to Worthing to retire – Worthing Herald

Grace Farestvedt has lived in Worthing for 35 years and has been active in a number of groups, despite moving to the coast to retire.

She has been a lifelong campaigner for the peace movement and CND, including meeting Yoko Ono at a peace rally in the 1980s.

She was employed in social work for 20 years and after moving to Worthing in 1985, worked as a charity shop volunteer for Oxfam, receiving a long-service award after 21 years.

Granddaughter Helen Wiggins said: We are pleased that Grace will be celebrating her 100th birthday on November 3 this year. Shes unstoppable! She raised two daughters on her own and went on to help raise two granddaughters and now four great granddaughters.

She came to Worthing to retire but hasnt stopped since she arrived. Grace has been a supporter of a local walking group and led many walks all across Sussex. The walking must have kept her very fit.

She is pescatarian and followed a wholefood diet long before anyone had heard of vegetarianism. She keeps a forward-thinking and active mind and belonged to the U3A, studying many subjects, including natural history and music.

She was also a member of the local town twinning group. She is very open minded and takes strength from her spirituality. Her Christian faith has remained important to her throughout her life and she is still a valued member of Offington Park Methodist Church.

Born Grace Burgess in Tottenham on November 3, 1920, she moved to Enfield at age 21 and then to Potters Bar in Hertfordshire in 1959. Grace married Berger Farestvedt, a Norwegian, in the late 1960s.

She has been presented to royalty on several occasions, including the Queen Mother, Prince Philip and Princess Anne, associated with her work teaching handicrafts to disabled adults.

On her 90th birthday, Grace asked for a glider flight and loved it so much, she did it again two years later.

Family and friends, including Graces daughters Kay Wiggins and Lin Simonon, Helen and Graces other granddaughter Clare Wiggins, and her four great-grandchildren, Helena, 16, Emily, 14, Molly, eight, and Ada, six, have sent their warmest congratulations for a very happy centenary birthday.

Helen said: Unfortunately, the pandemic has scuppered the party plans for this year but she hopes to make up for it at 101.

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Amazing Grace is unstoppable on her 100th birthday, having moved to Worthing to retire - Worthing Herald

Noninvasive Molecular Imaging of the Enhanced Permeability and Retenti | IJN – Dove Medical Press

Betina Brresen,1 Anders Elias Hansen,2,3 Frederikke Petrine Fliedner,2 Jonas Rosager Henriksen,3 Dennis Ringkjbing Elema,3,4 Malene Brandt-Larsen,5 Lotte Kellemann Kristensen,2 6 Annemarie Thuri Kristensen,1 6 Thomas Lars Andresen,3 Andreas Kjr2,5

1Department of Veterinary Clinical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg C 1870, Denmark; 2Cluster for Molecular Imaging, Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen N 2200, Denmark; 3DTU Health Technology, Center for Nanomedicine and Theranostics, Technical University of Denmark, Lyngby, Kgs 2800, Denmark; 4DTU Health Technology, The Hevesy Laboratory, Center for Nuclear Technologies, Technical University of Denmark, Roskilde, 4000, Denmark; 5Department of Clinical Physiology, Nuclear Medicine and PET, Copenhagen University Hospital, Copenhagen 2100, Denmark; 6Minerva Imaging, Copenhagen N 2200, Denmark

Correspondence: Andreas KjrCluster for Molecular Imaging, Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, Copenhagen N 2200, DenmarkTel +45 35 32 75 04Fax +45 35 32 75 46Email akjaer@sund.ku.dk

Background: The accumulation of liposome encapsulated chemotherapy in solid cancers is dependent on the presence of the enhanced permeability and retention (EPR) effect. Positron emission tomography (PET) imaging with a liposome encapsulated radioisotope, such as liposome encapsulated Cu-64 (64Cu-liposome) may help to identify tumors with high liposome accumulation, and thereby stratify patients based on expected benefit from liposomal chemotherapy. However, intravenous administration of liposomes without a cytotoxic content is complicated by the accelerated blood clearance (ABC) phenomenon for succeeding therapeutic liposome dosing. Alternative markers for assessing the tumors EPR level are therefore warranted.Materials and Methods: To increase our understanding of EPR variations and to ultimately identify an alternative marker for the EPR effect, we investigated the correlation between 64Cu-liposome PET/CT (EPR effect) and 68Ga-RGD PET/CT (neoangiogenesis), 18F-FDG PET/CT (glycolysis), diffusion-weighted MRI (diffusivity) and interstitial fluid pressure in two experimental cancer models (CT26 and COLO 205).Results: 64Cu-liposome and 68Ga-RGD SUVmax displayed a significant moderate correlation, however, none of the other parameters evaluated displayed significant correlations. These results indicate that differences in neoangiogenesis may explain some EPR variability, however, as correlations were only moderate and not observed for SUVmean, 68Ga-RGD is probably insufficient to serve as a stand-alone surrogate marker for quantifying the EPR effect and stratifying patients.

Keywords: EPR effect, liposome, positron emission tomography, neoangiogenesis

This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License.By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

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Noninvasive Molecular Imaging of the Enhanced Permeability and Retenti | IJN - Dove Medical Press

Plant-Powered and Positively Royal – TheRoanoker.com – Roanoker

The story below is a preview from our November/December 2020issue. For more stories like it,Subscribe Today. Thank you!

This Chef Queen shares her journey to veganism, along with a holiday recipe everyone can love.

Shaqueena Snyder is quick to tell you: shes the last person shed have ever guessed would go vegan much less become a professional vegan chef. A soul-foodie raised on her familys Ethiopian and Eritrean cooking, Chef Queen owner of Royal House of Vegan, previously called Queens Vegan Caf once couldnt imagine life without her favorite meaty, cheesy favorites, from heavily spiced chicken stews to bubbling-hot mac-and-cheese.

But at 23, she began to experience health symptoms that demanded a wake-up call.

I was just getting increasingly exhausted. I was the biggest Id ever been and I was very, very uncomfortable, Snyder remembers. I said, at the age of 23, I shouldnt have horrible back pain. I shouldnt get exhausted walking up and down stairs.

A quick look at her familys medical history convinced Snyder that it was time for a change.

High cholesterol, diabetes, high blood pressure I didnt want any of that, she says. I wanted to better myself for my son.

Like many people who eventually go vegan, Snyder first considered cutting out meat as a simple health and weight-loss tool.

While she didnt know it, she was part of a growing number of individuals exploring plant-based eating. Across the country and on the other side of the world, campaigns like Veganuary in which folks vowed to nix animal products throughout the month of January would soon popularize the lifestyle. And while curious newbies like Snyder often approached veganism as a way to get fit, new research was suggesting there might be other, bigger reasons to delete meat.

Take, for example, a 2018 study associated with the University of Oxford, published in Science to considerable media attention. In it, researchers J. Poore and T. Nemecek asked the best way to reduce foods environmental impact, using a swath of data from some 38,000 farms. Their conclusions were startling: even the lowest-impact animal products still did more environmental damage than their vegetable counterparts sometimes a lot more.

In other words: swapping out animal-based foods for plants could be a lot more than just a healthy dietary move; it might also be a seriously green lifestyle choice particularly if a person focused on eating sustainably-grown local fruits and veggies.

As Snyder researched her own nutritional choices, she was quietly tapping into a broader conversation happening all over the world one that increasingly convinced her to give veganism a go.

She didnt know it yet, but the shift was about to change her body and her career.

When I decided to go vegan, I just cut it all off, Snyder remembers.

The cold-tofurkey approach was brave. But she quickly realized that veganism wasnt going to stick unless she could figure out how to veganize the foods she loved most.

Ethiopia food, Eritrean food, its rich in spices and flavors its something Im extremely passionate about, says Snyder. I said, I need to learn how to cook good stuff so I can be happy.

So she threw herself into adapting her favorite recipes, visiting store after store for new ingredients and experimenting until she ended up with a slew of crave-worthy meatless meals. Chickpea curries, jerk jackfruit ... Delicious comfort food. I was like, if I can do this, then shoo, go ahead, she recalls.

As Snyder began to shed pounds, she gained energy and confidence, and her friends and gym buddies took notice. The next thing she knew, they were asking for help in going vegan and requesting that shed meal-prep for them, too.

It was through that homegrown, word-of-mouth model that Queens Vegan Caf was born a fact that Snyder says still humbles her.

Obviously, she says, losing weight was good. But the thing that stuck with me the most was when my peers would come to me and say I was a motivation that they would never have tried a vegan meal if it wasnt for me Its weird when I think about it.

Learn more about Shaqueena, plus get her recipe for a "Decadent Love Loaf" in our latest issue, on newsstands now!

The story above is a previewfrom ourNovember/December 2020issue. For the full storysubscribetodayor view ourFREEdigital edition.Thank you for supportinglocal journalism!

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World Vegan Day 2020: Expert Busts 6 Common Myths About Veganism – NDTV Food

Highlights

To say that the discourse around veganism is often rife with misinformation or even pre-conceived notions is an understatement. For many, a lot of information obtained - whether fully incorrect or partially presented - serves as a major hurdle towards adopting, or even attempting to adopt a vegan diet. And so, World Vegan Day - observed annually on 1st November is perhaps the most fitting day of all to highlight some of the more commonly held notions about the diet, as well as paint a clearer picture as to what veganism actually entails.

Perhaps one of the most common misunderstandings surrounding veganism is due to it being conflated with vegetarianism. The only commonality between the two is a shared avoidance of meat products. Both vegans and vegetarians categorically do not consume. However, the similarity ends here - to be vegan is to avoid all animal based products (meat is just one animal based product) - including dairy (milk, cheese, ghee, butter) and products like honey. This does not apply to vegetarians as many vegetarians in India have a heavy dairy inclusive diet. Hence, these people are often called Lacto-vegetarians, precisely for this reason.

While veganism is a lifestyle/diet, organic is a method of farming/producing. These are in no way linked. Eating only organic is certainly not a requirement to be vegan. To eat organic fruits and vegetables is entirely a preference. Many vegans consume traditionally grown fruits and vegetables as well. And the science on which is 'better' is still evolving and mixed, in terms of consensus.

Also Read:7 Things You Should Know Before Switching to Veganism

Interestingly enough, Indian diet is perhaps even more suited to veganism than most across the world. Not only does India have a significantly large amount of vegetarians, but as such the culture for many is already primed to include veggies, fruits, dals, legumes, grains and cereals in their diets - all of which are plant-based by default. To adapt to veganism, the major challenge for Indians is to cut dairy products - we love our ghee coated rotis, curds and raitas (as part of bigger meals) as well as our ice creams and lassis. But alternatives are now available, with comparable taste to boot.

A common misconception around the diet is that pursuing it leads to overall poorer nutrition. This is only true if one doesn't do cursory research before committing to a diet change - be it vegan or not. Diet change is often a significant decision that warrants at least some research about the diet in question.

In the case of a vegan diet, once all animal products are left out, there is the possibility of a reduced consumption of protein, iodine, calcium, Vitamin B12, Vitamin D, and omega 3 fatty acids. Each of these nutrients has a viable alternative (especially protein) that is either based on food substitutes or simple supplements.

Also Read:Prepare This Vegan Halwa This Festive Season

Actually, plant based alternatives are quite easy to find/obtain, and are becoming more and more affordable due to the rising vegan community in India. Plethora of alternatives exist - for protein, soya products are often widely consumed; with lentils and beans being another good source. There's actually a host of plant-based dairy products to choose from - even a simple staple like milk can be substituted with soya milk, almond milk, cashew milk, and so forth. Hemp milk can serve as a great source of omega 3, too. A healthy portion of leafy vegetables takes cares of vitamins, and as for Vitamin D - it can be tackled by (socially distant for now) exposure to sunlight.

But perhaps the myth with the most longevity of all is the assertion that people pursuing a vegan diet are doing so as part of a social trend, in order to gain societal clout. As abstract a claim as this is, it's also hard to 'disprove' - how do you prove the genuine intentions of every single vegan on earth? There will be a few who view it as fashionable! But for the vast majority of vegans, the diet is one that aligns with their values of stopping their share of unabridged animal cruelty done in the name of producing food items for consumption. It also objectively takes a lesser toll on the environment, an outcome that is collectively favourable (or at least should be) to all of us.

And so, ironically the longest running misconception about veganism is one that critiques its very longevity, something that has only been growing as the years roll by, and the affordable alternatives roll in. Perhaps, then, on World Vegan Day, it is better to contemplate not how long veganism will 'last'; but how long we can make it last, to the day it is akin to the new normal.

About Author:The author is the Executive Director of the Federation of Indian Animal Protection Organisations (FIAPO). She switched to a vegan lifestyle over 15 years ago and can vouch for tremendous benefits, both physically and mentally, after making this switch.

(Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.)

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Arch Enemy Singer Alissa White-Gluz Splits The Social Media With Her Own Desicion – Metalhead Zone

Alissa White-Gluz, the frontwoman of Arch Enemy, shared a post on her official Instagram page for World Vegan Day, since veganism is a misunderstood concept by society fans are divided into two into the comment sections and Alissa had to explain herself once again.

Veganism is all about abstaining from the use of animal products, while it is mainly about a specific diet, it also rejects the commodity status of animals. There are numerous reasons to be vegan, the very first reason is to prevent the exploitation of animals, avoiding animal products is the most obvious way to stand against animal cruelty.

Every passing day, because of many more reasons, the people choose to live as a vegan increase since everybody has now more information about the harm and consequences of not being a vegan.

Alissa White-Gluzrecently shared a photo from last years Official Animal Rights March for World Vegan Day, an annual event to celebrate vegans and living cruelty-free all around the world, and revealed that she has been vegan for 22 years while explaining the very simple reason of veganism.

Here is what she said:

Happy World Vegan Day!

I have been vegan for 22 YEARS now and I have never eaten meat.

Thank you to all of you who choose to think of the well-being of others throughout your daily lives!

If you dont understand what being vegan means and just think its a buzzword designed to trigger people, its okay!

Here are some documentaries that will shine a light on how we can all make choices, every day, to either negatively or positively impact the planet and ourselves. Choosing to NOT kill animals, NOT abuse an already crippled environment, and NOT harm your own health is called veganism. If you have a book or documentary that helped you, let me know in the comments and Ill add it to the list here so its comprehensive!

Thank you for every action you take that does not harm others! I know it might seem like an intimidating way to live, always being conscious of your actions, but trust me it becomes automatic eventually. And its actually quite nice to always be aware of your impact and be willing to learn and grow.

This is a photo from last years Official Animal Rights March#NYC.

Have a great one!

While there are many people who understand and support veganism even when they are not vegan, there are also people who do not any information yet many ideas about what veganism is. As a result, people divided into two in the comments section.

Here is what a fan commented:

I congratulate you and value your opinions. I truly think you are a beautiful person. That being said, Im far from Vegan but I love animals and the environment. Its called a circle of life for a reason and population control. You can not stop wild animals from mating. We would be overrun and overpopulated in no time and animals would dominate this planet only to have no choice but to eat humans.

There are not enough resources to sustain that many lives. How many wild animals die each year due to starvation. And why? Cause we as humans are cutting down all plant life(which subsequently, are also alive and you eat that), All to build these cheesy homes for us to live in. We pave paradise and put up a parking lot. Just saying-.

Here is how White-Gluz replied:

They would not be bred into existence. They are all killed at a young age for humans to consume. Without the demand for their flesh, we would no longer breed them and their populations would be normal and sustainable, just the way it always has been for all time on Earth prior to the industrial revolution.

You can see the Instagram post below.

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Arch Enemy Singer Alissa White-Gluz Splits The Social Media With Her Own Desicion - Metalhead Zone

It’s World Vegan Day and It’s Okay If You’re Not a Perfect Vegan – LIVEKINDLY

November is World Vegan Month; it represents the founding of The Vegan Society, the oldest vegan charity in the world, back in 1944. It also marks the progress Western veganism has made since its early years. Weve come a long way, from only being able to buy weird, mushy veggie burgers at obscure local health food stores. Now you can get a vegan Whopper at Burger King (not to knock fries, but who else is glad that theyre no longer the only fast food option?).

Today, vegans and vegetarians arent the only ones who eat plant-based alternatives. Market research from Mintel and SPINS has revealed how mainstream theyve become. Maybe even your uncle whos given you grief in the past for not eating only meat and potatoes has raved to you about Beyond Meat or Impossible Foods.

Flexitarianism, the conscious effort to eat less meat, is on the rise, and it looks different for everyone. For some, it might look like cutting out red meat at first or replacing cows milk with a plant-based version. Health is the driving factor for most. The knowledge of factory farmings effects on the environment is becoming more common, so were also seeing people eat less meat to reduce their carbon footprint. Evidence of this shift is mounting in meat-loving countries. In the U.S., vegan burger sales are gaining on the real thing and dairy-free milk represents 14 percent of total dollar sales for retail milk, according to the aforementioned SPINS data. The UK was the global leader in retail vegan food launches last year. And even Germany and Brazil are embracing flexitarianism.

Years of being vegan have taught me that the phrase, I want to go vegan, but I could never give up cheese, is incredibly common. I can relate to that. I was a teenage vegetarian who went back to eating meat in college only to go vegan cold turkey a couple of years later. Some people have never backpedaled. For others, change is gradual. Some people are happy staying somewhere in the middle.

Looking beyond that, although vegans seek to avoid anything that has relied on animal exploitation, even The Vegan Society acknowledges that veganism is a philosophy and way of living which seeks to excludeas far as is possible and practicable.

Emphasis possible and practicable. Many things people need, such as medication or vaccines, still rely on animal testing. Needing medication doesnt make you not vegan.

You cant ever force change in others; its best to meet people where they are. Shaming individuals for cutting out animal products except for one or two things doesnt help anyone (especially not when the major changes need to happen from corporations and governments). Youre probably more likely to create an awkward rift between you and someone else by getting judgy.

If you really can cut out animal products except for just one or two things, absolutely do it. Thats awesome and I hope you enjoy trying out all of the options that the vegan aisle now has to offer. Small changes make an impact, too. It takes about 58 gallons of water to produce a quarter pounder beef patty while a Beyond Burger uses .29 gallons. The water and land footprints for animal products versus plant-based counterparts are lower nearly across the board.

The advancements in food technology that have given us realistic alternatives give me hope for the future. The Beyond Burger and Impossible Burger are essentially part of mainstream culture. You can make omelets, scrambles, and quiches from vegan eggs that come in the form of a yellow liquid. There are startups making plant-based whey and casein via fermentation, meaning vegan mozzarella sticks that stretch like the real thing could be a possibility in this lifetime. Impossible Foods recently demonstrated its dairy-identical vegan milk. Theres a lot to look forward to regarding the future of food.

Given that 14.5 percent of all greenhouse gas emissions come from animal agriculture, any conscious reduction is a good thing. But there are other reasons to eat less meat, dairy, eggs, and fish. Billions of animals are slaughtered for food each year and slaughterhouses are notoriously cruel to both the animals and the human workers. We could also address food insecurity if 40 percent of the crops used for animals were grown for human consumption instead. Theres a health aspect, too. A growing body of studies ties red and processed meat to health conditions, including heart disease, type 2 diabetes, and certain forms of cancer. And evidence suggests that a plant-based diet can greatly reduce the risk.

Remember not to get caught up on being perfect if youre cutting animal products out of your diet. Take things one step at a time. I hope you find things that you like. And in the meantime, can I recommend some easy recipes and guides on how to replace butter and eggs? Always happy to help.

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It's World Vegan Day and It's Okay If You're Not a Perfect Vegan - LIVEKINDLY