SEOUL, South Korea, April 1, 2024 /PRNewswire/ -- Renowned for its iconic White Truffle First Spray Serum, premium vegan brandd'Alba is experiencing remarkable growth in the international market, and there seems to be no slowing down.

In the first quarter of this year alone, d'Alba successfully penetrated five major European countries, including Germany, France, Spain, Italy, and Poland. Now, the brand is gearing up to expand its footprint further, with plans to enter new markets in South America, notably Mexico, and India in the upcoming quarter.

March 2024 marked a significant milestone for d'Alba as it garnered tremendous success in the global market. The White Truffle First Spray Serum clinched the top spot as the number 1 face mist on Amazon in the US, Canada, Spain, and Germany. Additionally, the Double Serum All-in-One Multi Balm soared to become the number 1 eye balm on Amazon in Canada, Germany and Spain. Notably, the Waterfull Tone Up Sunscreen claimed the 1st place onUK Amazon. Other d'Alba products, such as the White Truffle First Aromatic Spray Serum, secured spots in the Top 10 across various Amazon countries.

The White Truffle Double Cream & Serum, another fan-favorite featuring the signature white truffles, offers customizable skincare solutions tailored to individual skin needs and types. With the aqua serum and intense cream, individuals can make a skin palette, or a skin formula matching their needs. Using more of the aqua serum for everyday hydration and water-oil balance, and the intense cream for extra nutrition or on cold winter days. Sales of the Double Cream & Serum have surged by an impressive 235% on US Amazon as customers rave for this luxury skincare indulgence.

Across Korea, more than 16 luxury PS, dermatology clinics, and beauty clinics have adopted and recommended d'Alba products for their patients and clients. The brand has also garnered attention from makeup artists like Tanielle Jai, Nikki La Rose, Julia Admas and Misha Shahzada. Particularly, dermatologists such as Jenny Liu have also joined the chorus of positive reviews, further amplifying d'Alba's reputation as a skincare powerhouse.

d'Alba's luxury skincare line has garnered widespread acclaim from celebrities, mega influencers, makeup artists, and dermatologists alike. Celebrities and influencers such as Elnaz Golrokh, Mai Pham, Lindsay Arnold, Christen Dominique, Carli Bybel, and Painted by Spencer have endorsed d'Alba as their go-to skincare for flawless skin. Behind the scenes, esteemed makeup artists such as Tanielle Jai, Nikki La Rose, Julia Admas, and Misha Shahzada have also joined the chorus of praise. Even dermatologist Dr. Jenny Liu have lent their support, further cementing d'Alba's reputation as a skincare powerhouse.

With its innovative formulations, commitment to vegan beauty, and endorsements from industry experts, d'Alba continues to redefine the skincare landscape, delivering unparalleled results and earning the trust of beauty enthusiasts worldwide.

SOURCE d'Alba

See the rest here:

d'Alba's Vegan Beauty Revolution: White Truffle Spray Serum Takes Global Market by Storm - PR Newswire

Texas-born actor Matthew McConaughey and his wife Camila Alves have enjoyed a storybook romance since they met in 2006. At their Austin, TX home, the couple shares three children, many laughs, and delicious food, all with a Southern flair.

Pantalones

Alves, a Brazilian model and entrepreneur, makes a variety of tried-and-true recipes for the family, which includes McConaugheys mother Kay Ma Mac, who celebrated her 92nd birthday in January.

Which recipe is the most popular? Alves revealed to Southern Living that its actually a vegan take on a classic side salad the family asks for most.The most requested recipe in the house for me to makeby Ma Mac and Matthewwould be the no-mayo coleslaw, she said.

Women of Today/Camila Alves

In a video recipe Alves shared with her online community Women of Today, McConaughey raved about the no-mayo slaw.Its one of those things that I love so much and you havent done it for weeks, and I actually forgot about it, he says. And now that you made it again, I dont know how I forgot about it because I dont know anything it doesnt go with it.

Coleslaw is a classic Southern salad made with plenty of mayonnaise, which is not usually vegan as it typically contains eggs. As its name suggests, Alves no-mayo coleslaw does not contain mayonnaise and instead features a zesty dressing made with plenty of lemon juice, olive oil, vinegar (both red and white wine), and fresh mint.

The main ingredient is cabbage, a budget-friendly, nutritious vegetable. To make the recipe even easier, buy pre-shredded cabbage for quicker assembly. Plus, you can sub in Brussels sprouts, broccoli, or other vegetables to mix it up for any day of the week. The trick to making this coleslaw great is a mandoline, a kitchen device that helps to cut the whole cabbage into thin shreds, which helps to better absorb the dressing.

The addition of apple and onionboth very thinly slicedis also a trick to varying the flavor profile, adding astringency, tartness, and sweetness to the dish. Alves suggests mixing with your hands and adjusting the recipe to your own taste. Lastly, marinating this salad overnight allows all of the flavors to meld together, creating a dish that is on major rotation in the Alves-McConaughey household.

GET Camilas RECIPE

Shivangi Rao

For more plant-based inspiration, try these three easy-to-make coleslaw recipes.

Fresh dill and scallions add depth to shredded red cabbage and shaved asparagus for a complex and delectable slaw. GEt the recipe

Toasted sesame oil, rice vinegar, and ginger add a tangy, Asian-inspired flavor to otherwise plain coleslaw. get the recipe

Koshimbir is the Indian equivalent of refreshing slaw but with a fiery twist thats usually accompanied by savory summer meals. get the recipe

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Read more:

Matthew McConaughey's Favorite Meal Is a Cheap, Tasty, and Easy Vegan Twist on a Popular Southern Salad - VegNews

Angle down icon An icon in the shape of an angle pointing down. FTX founder Sam Bankman-Fried. Fatih Aktas/Anadolu Agency/Getty Images

Sam Bankman-Fried might have trouble maintaining his vegan diet in prison.

The disgraced crypto entrepreneur could carry out his 25-year sentence at Mendota, a medium-security prison near Fresno, California, a prison consultant hired by his lawyers said.

There, he might have to opt for vegan items on the prison's commissary list such as rice, almonds, and Skittles drink mix, The Wall Street Journal reported.

Bankman-Fried was found guilty on seven counts, including fraud and conspiracy, by a jury in November.

US District Judge Lewis Kaplan, who imposed Bankman-Fried's 25-year sentence on Thursday, recommended he serve it in a low- or medium-security prison near his parents' home in San Francisco.

The judge said he'd factored Bankman-Fried's wealth and his autism diagnosis, which could make him a target in prison, into his recommendation, the Journal reported.

The Federal Bureau of Prisons will ultimately decide where the FTX founder winds up. Joel Sickler, a federal prison consultant, told the Journal that Bankman-Fried's safety could be at risk in a medium-security facility, where other inmates could be serving sentences for violent crimes.

Bankman-Fried would have more freedom to move around a low-security prison, such as Lompoc near Santa Barbara, where inmates can learn to crochet, according to the report.

Either way, food is likely to be an issue. Bill Baroni, a former New Jersey official convicted for his role in the Bridgegate scandal, told the Journal the only vegetables he ate in prison came from cans. "He's not going to a Just Salad," Baroni said. "He'll probably have to do a lot of peanut butter."

Bankman-Fried has been maintaining a vegan diet, mostly of beans and lettuce, according to a fellow inmate at the Metropolitan Detention Center in Brooklyn, where the FTX founder has been held since August.

Carmine Simpson, a former NYPD officer who's being held at the jail with Bankman-Fried, wrote a letter to Judge Kaplan to plead for leniency on Bankman-Fried's behalf, BI previously reported.

"Even though twelve out of every fourteen of Sam's weekly meals are just undercooked rice, a scoop of disgusting-looking beans and week-old brown lettuce, Sam has stayed true to his commitment to not participate in the maltreatment of animals," Simpson wrote.

See more here:

Sam Bankman-Fried may struggle to stick to a vegan diet in prison - Business Insider

This week, Atlanta-based hotspot Slutty Vegan continues its expansion with a 14th location now open in NYCs West Village neighborhood.

Australian startup Fable Foods makes toothsome mushroom meats that just landed on the menu at Just Salad.

Plus, Mike Tyson has a new edible in a shape thatll make you do a double take.

Read on for more.

Steak and eggs but make it vegan? Coming right up. Swiss company Planted just launched a new vegan steak made from soy protein, rapeseed oil, beans, rice, and a proprietary blend of microbial cultures that give the whole cut a juicy and tender texture and rich umami flavor.

Planted

The new Planted.Steak is crafted at its cutting-edge facility in Kemptthal, Switzerland, where it produces whole muscle cuts of vegan meat through a sophisticated fermentation process.

Our Planted.steak is designed to satisfy even the most discerning palate, Planteds co-founder Pascal Bieri said in a statement.

Making steak this way also produces 97-percent fewer CO2e emissions and uses significantly less water than its animal-derived counterparts.

For better eggs, we turn to Neggst, a German startup working to disrupt the egg category with its vegan products. This week, Neggst unveiled two innovative additions to its lineup, both crafted from legumes: Poached Neggst and Neggst Sunny Side Up.

These products, which are not yet available for purchase, offer a plant-based alternative to traditional eggs, featuring a running yolk for the poached option and a perfect fried egg alternative for the sunny-side-up version, suitable for avocado toast, English breakfasts, or burgers.

Neggst

The mass production of chicken eggs uses an unnecessary amount of resources, Co-founder and CTO Vernica Garca Arteaga said in a statement. Neggsts idea is to combine science and sustainability with the enjoyment of traditional egg dishes.

Next, If youre in the mood for a little savory snack, high-protein cookie makers Lenny & Larrys just launched seasoned pretzels that might just hit the spot. Called Fitzels, the new line of protein-rich, plant-based pretzels, comes in three flavors: Pizza Palooza, Boujie Mustard, and Everything Bagel.

Lenny and Larry are protein-powered and dont believe you should ever compromise when it comes to fun or snacking, Lenny & Larrys CEO Jolie Weber said in a statement.

Theyve inspired us to amp up our snacking game with the big flavors of convenient on-the-go Fitzels, Weber said.

7th Heaven

For a little sweet treat, weve been reaching for Reeses vegan peanut butter cupswhich are not always easy to find. Luckily, vegan chocolate company 7th Heaven just launched an oat milk peanut butter cup thats just as good and easier to find.

Our Peanut Butter Cups are the culmination of our commitment to excellence, sustainability, and compassion, 7th Heaven Co-founder Elya Adi said in a statement.

And if you find yourself in the United Kingdom this Easter Sunday, youll be happy to know that local vegan chocolate brand H!P has upped the size of its Easter eggs by 50 percent this year.

Founded by James Cadbury, a descendant of the famous chocolate family, H!Ps Easter eggs are available in flavors such as Salted Caramel and the award-winning Cookies No Cream.

HIP

Choosing H!P this Easter doesnt mean compromising on great taste, Cadbury said in a statement. Building on the success of last years sell-out eggs, weve made our eggs bigger than before but kept the price the same, while also introducing a delicious pouch of smooth oat milk chocolate buttons.

Despite doubling in size, the vegan chocolate eggs maintain their previous pricing.

New York City just got even more vegan food thanks to the opening of a new Slutty Vegan in the West Village. The 14th location of the Atlanta-based vegan fast-food sensation is serving the same beloved menu, which includes favorites such as the Mnage Trois and Hollywood Hooker, within its new 1,870-square-foot space.

Madelynne Boykin

Every day, people stand in line for hours to experience the juicy goodness of Slutty Vegans plant-based burgers, and we look forward to bringing the experience to the West Village, Slutty Vegan Founder Pinky Cole-Hayes said in a statement.

With plans to introduce a breakfast menu and a focus on takeout services, Slutty Vegan continues to cater to evolving consumer preferences while maintaining a strong commitment to social responsibility. Plus, it tends to attract plenty of celebrities so keep your eyes peeled for icons such as Tyler Perry, Viola Davis, Snoop Dogg, and more.

Just Salad

Restaurant chain Just Saladwhich has more than 70 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, North Carolina, and Dubaigot a major menu upgrade this week thanks to Australian vegan meat company Fable Food Co.

This collaboration introduces the BBQ Shroom Bowl featuring Fable BBQ Shiitake mushrooms, enriching Just Salads spring menu with a sustainable, plant-based protein option.

The bowl combines the umami-rich, barbeque-flavored mushrooms with a Sesame Edamame Mix and Miso Kale Slaw, reflecting Just Salads commitment to flavorful, nutritious, and environmentally friendly dining choices.

Plus, over in Washington, DC, Planta Queen DC is launching a fun Friday tradition during the month of April. Starting on the 12th, the plant-based hotspot is teaming up with the popular soda brand Olipop to offer best friends an enticing lunch deal.

Every Friday, diners who opt for the Plant Power Lunch ($28)which includes a starter, signature dish, and cookieduring dine-in will be treated to complimentary Olipop sodas and a bonus Planta appetizer, the bang bang broccoli. Get there before 4pm to cash in on the deal.

In celebrity news, actress Anne Hathaway is convinced that people think shes veganeven though she is not. At least, thats what she told Vanity Fair in a recent cover interview that took place over green chickpea hummus, market beets, and honeynut squash at a plant-based restaurant in Manhattan.

What Hathaway means by having a vegan personality is up for interpretation but the 41-year-old actress has previously invested in The Every Company, which uses technology, not chickens, to make egg whites that function just like their traditional counterparts.

Tyson 2.0

Another vegan-ish personality? Mike Tyson was plant-based for two decades until 2020. The boxing champ, and cannabis connoisseur, is making a comeback of sorts with the launch of Tyson 2.0 Edibles, in Mike Bites and Night Bites varieties, across New York.

Growing up in Brooklyn, I could have never imagined a time when cannabis would be legally utilized to enhance both mental and physical well-being, Tyson said in a statement. Yet, here we are, witnessing the incredible progress.

The shape of the gelatin-free edible gummies resemble an ear with a bite taken out of it, a callback to that one, ear-biting fight with Evander Holyfield that changed the course of boxing history as we know it.

Changing scope to a different sport, Tia Blanco is a world surf champ who has been vegan since 2011. She recently partnered with Jambar, an organic energy bar company, to contribute to its vegan product line. This collaboration has resulted in the launch of the Tropical Trio flavor, inspired by the athletes plant-based lifestyle, and incorporates ingredients such as gluten-free ancient grains, walnut butter, and plant-based protein.

Jambar

Alongside Tropical Trio, Jambar introduced a 12-bar vegan box that showcases an assortment of flavors, including the newly created Tropical Trio, Jammin Jazzleberry, and Musical Mango. We are officially excited about snacking this summer.

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

See the article here:

Vegan Food News of the Week: Slutty West Village, Steak & Eggs, and Just Salad's Mushroom Meat - VegNews

Comedian and actress Tiffany Haddish is two months strong on her sobriety journey. The 44-year-old joined Amanda de Cadnets The Conversation podcast to discuss her sober path forward.

I havent drank any alcohol, smoked any weed or anything in, like, 72 days, the comedian said. Cadnet praised Haddishs efforts, to which the Emmy award-winning comedian replied, Its not hard. Its not that hard for me, cause it wasnt really, like, my main thing anyways.

She noted that its more difficult for her to refrain from eating unhealthy quantities of meat and candy.

When Cadnet asked what inspired the stars new habits, she attributed that to being obedient to the law.

Its court-mandated, she said, adding that she only used marijuana to manage the pain caused by her endometriosis.

Haddish was arrested in November 2023 for suspicion of driving under the influence. However, the charges were eventually dismissed and she pleaded no contest to a vehicle code violation. The Girls Trip actress fell asleep at the wheel in the middle of Beverly Drive while the car was still running. Before that, the comedian was also arrested on suspicion of a DUI in Georgia in January 2022.

Shortly after being released, Haddish made light of the situation, telling a joke about it right before performing at an event at the Laugh Factory in Long Beach.

I had prayed to God to send me a man with a job, career, preferably in a uniform, and God answered my prayers, she said in audio footage captured from the event obtained by TMZ.

After the most recent arrest, Haddish told Entertainment Tonight that she would get some help, so that I can learn balance and boundaries.

On the podcast, she said since learning what her true vices are, she is focusing her attention on healthier practices.

When that was all taken away from me, it was like, OK, let me try this whole vegan [thing], she added. Im going to try raw vegan and see how that goes.

It looks like shes on the right track so far and we wish her well.

Excerpt from:

Tiffany Haddish Says Shes Sober, And A Vegan, Following DUI Arrest - Essence

WASHINGTON, D.C.A low-fat vegan diet rich in fruits, vegetables, grains, and beans reduces insulin needs and improves insulin sensitivity and glycemic control in people with type 1 diabetes, according to a first-of-its-kind study by the Physicians Committee for Responsible Medicinepublished in Clinical Diabetes. The study also found that a vegan diet led to improvements in cholesterol levels, kidney function, and weight.

Type 1 diabetes is thought to be caused by an autoimmune reaction that destroys the beta cells in the pancreas that make insulin. Insulin is a hormone that helps move glucose (sugar) from the blood into muscle and liver cells to be used as energy. People with type 1 diabetes must take insulin because their body doesnt produce enough. Some people with type 1 diabetes may also have insulin resistance, which is a condition in which cells dont respond well to insulin and glucose remains in the blood. Insulin resistance is strongly influenced by dietary fat, which can inhibit glucose from entering the cells. Over time, high blood glucose levels can lead to health complications.

In the 12-week study, which is the first randomized clinical trial to look at a vegan diet in people with type 1 diabetes, 58 adults with type 1 diabetes were randomly assigned to either a low-fat vegan group with no limits on calories or carbohydrates, or a portion-controlled group that reduced daily calorie intake for overweight participants and kept carbohydrate intake stable over time.

Those in the low-fat vegan diet group reduced the amount of insulin they needed to take by 28% and increased insulin sensitivity (how well the body responds to insulin) by 127%, compared with those following the portion-controlled diet. This was associated with changes in body weight. Body weight decreased by about 11 pounds on average in the vegan group, compared with a nonsignificant change in body weight in the portion-controlled group. Changes in insulin sensitivity were also associated with increased carbohydrate and fiber intake. Previous research shows that reducing fat and protein intake is also associated reduced insulin requirements and improved insulin sensitivity in people with type 1 diabetes.

In the vegan group, total cholesterol decreased by 32.3 mg/dL compared to 10.9 mg/dL in the portion-controlled group. LDL cholesterol decreased by approximately 18.6 mg/dL in the vegan group and did not change significantly in the portion-controlled group.

Type 1 diabetes is associated with an increased risk of cardiovascular disease and death. In this study, the reduction in insulin use on the vegan diet corresponds to a 9% reduction in cardiovascular risk; the decrease in HbA1c corresponds to a 12% and 8.8-12% reduced risk of heart attack and cardiovascular disease, respectively; and the reduction in LDL cholesterol corresponds to an approximate 20% reduced risk for a major cardiac event, including heart attack and stroke.

Approximately 40,000 new cases of type 1 diabetes are diagnosed each year. Recent analyses project up to a 107% increase in prevalence of type 1 diabetes by 2040. The annual cost of type 1 diabetes care increased by more than 50% from 2012 and 2016, primarily due to rising costs of insulin and diabetes monitoring equipment.

With the cost of insulin remaining a concern for many, our groundbreaking research shows that a low-fat vegan diet that doesnt restrict carbs may be the prescription for reducing insulin needs, managing blood sugar levels, and improving heart health in people with type 1 diabetes, says Hana Kahleova, MD, PhD, the lead author of the study and director of clinical research at the Physicians Committee for Responsible Medicine.

See more here:

Low-Fat Vegan Diet Reduces Insulin Requirements and Improves Insulin Sensitivity for People With Type 1 Diabetes ... - Physicians Committee for...

Despite strong reviews and several accolades its take on a Reuben earned a spot on the Inquirers list of best sandwiches in Philly Algorithm Vegan Grill has scaled back operations with last weeks closure of its Queen Village brick-and-mortar at 705 E Passyunk Avenue.

Currently, were refocused and re-driven on the food truck, owner Matt Rafferty, 45, told Billy Penn.

The lease on the storefront, Rafferty explained, was no longer affordable; a reality that became apparent last December. A consistent challenge throughout the restaurants year-and-a-half run, he said, had been breaking through [to] the mainstream market, in a city thats still, traditionally, meat and potatoes.

Algorithm opened the doors to its first storefront in November 2022, a little over two years after Rafferty launched the business from a converted medical equipment truck in University City. Debuting during COVID had been a calculated risk I figured during the pandemic the world was going to change, so why not just give it a shot? said Rafferty. He had just been let go from a restaurant job and was wary of later reliving regrets similar to how he felt at not pursuing a music career 20 years earlier.

The gamble paid off, Algorithm soon was appearing on lists by various local publications of best vegan spots in the city, even voted 2021s best food truck overall by Philly Magazine, off the strength of a menu that aimed to recreate the foods Rafferty, as a vegan, missed.

The endeavor is a direct extension of Raffertys advocacy for ethical veganism, specifically the rights of non-human animals. The name Algorithm, he explained, refers to the solution he said is needed for the problem and cruelties of factory farming on a grand scale.

We just want to be a small spoke in the global wheel of how to offer better practices and better ways to do things, he said. And sometimes we fail, sometimes we succeed.

Raffertys turn to veganism at age 38 coincided with his sobriety, which refreshed my need to want to go to a plant-based diet, and also open up a vegan restaurant, he said. Crucially, Algorithm offers a certified recovery-safe workplace; Rafferty working with Manayunk-based Unity Recovery.

With scaling back of the business came the inevitable downsizing of staff; a painful process Rafferty recalled. When we lost our lease, I knew that it was going to have a negative impact on peoples jobs, he said, and that hurt. Three employees were let go, one drafted over to the trucks crew of three, including Rafferty.

Outside of bookings for private engagements, Algorithm Vegan Grill will be roving throughout the city, with regular stops in Chestnut Hill, Kensington, Graduate Hospital, Fairmount, and Manayunk to name a few/across the city (a schedule is posted weekly on Instagram.) Its part of the effort, Rafferty said, to bring our plant-based menu to as many areas in Philadelphia as we can.

The menu covers a broad range. Theres a breakfast hoagie, Raffertys recreation of the bacon-egg-and-cheese sandwiches hed look forward to on trips to the city from Phoenixville years ago. Another breakfast option also available all day, the Wake and Shake cheesesteak packs steak-spiced seitan with a house-made Calabrian chili whiz.

The Nashville Hot combines brined seitan, dredged in a seasoned flour and lightly fried, with Algorithms grilled scallion and red cabbage slaw and bread and butter pickles in a Merzbachers sweet potato bunalso used for the hefty Libertine burger, which tops a plant-based patty with red onion jam, pickled pico de gallo, and soy bacon. There are also a variety of tacos, fries, and drinks. Its all crafted using seasonal and local ingredients, mostly provided by local purveyors.

With the size of the operation that we have, it would far, far exceed our bandwidth to be able to try and make our own meats, cheeses, or breads, Rafferty said. So, we just use the experts on a local level. Seitan is sourced from Blackbird, patties for the Libertine burger from Beyond Meat. Hoagie rolls come from Baker Street Bread Co, veggies courtesy of Giordano Garden Groceries.

The collaborations, he said, have been a highlight throughout his experience with Algorithm. Its a beautiful community, he said. Theres a lot of insanely talented people out there that weve had the luxury of working with.

Reflecting on the brick-and-mortars run, Rafferty admits he would have benefitted from the help of a dedicated PR team to increase his presence in the market.

Were in the land of cheesesteaks, right? So, if somebody is seeking out one of the best cheesesteaks in Philadelphia, Rafferty reasoned, theyre not going to come to Algorithm. If theyre seeking out one of the best vegan cheesesteaks in Philadelphia, then we might be on their radar.

Confident another storefront is in Algorithms future, for now, Raffertys focus is on getting the truck out there as much as possible during spring and event season.

That we got to even serve people to begin with out of a brick-and-mortar space is a success, because that means that the truck had some traction to it, he said. Weve had a lot of accolades; weve had a lot of success. We have a lot of great people. Our team is phenomenal, and we couldnt ask for anything more out of what weve gotten from our guests.

For hours and locations follow @algorithmvegangrill, or visit algorithm-restaurants.com

Continued here:

Algorithm Vegan Grill scales back down to food truck after closing its Queen Village restaurant - Billy Penn

The smells of fresh paint and sheetrock dust permeate the open dining area at the new Compatible Delights vegan restaurant located at 5400 Woodway Drive on the south side of Fort Worth. Soon the aromas of freshly cooked vegan cuisine will fill the air in this nearly 1,000 square foot space, located at suite 120, nestled between a Dominos Pizza and the Total Divas Hair Studio. This marks the second time longtime has attempted to make his restaurant dream come true. Last year, Brown moved into a space at 4817 Brentwood Stair Rd on the east side of Fort Worth. However, due to some structural issues this space unfortunately didnt meet his needs.

Never one to back down from a challenge, Brown is back with a renewed spirit and vision for his new space, which all came as a result after years of research and honest to goodness hard work.

For years, having a space to create and spread the word about the importance of veganism was only a wish for Brown, who began looking to this style of cuisine over ten years ago.

Me and my partner started out researching being vegan just for our own in-house reasons, Brown says. As we researched, we started to get into the culinary and holistic health side of it and then we started offering holistic treatment to the community and I started meal prepping for locals, which blossomed into doing festivals.

In the beginning, Brown would use a popup tent as his culinary vegan food headquarters. He would eventually upgrade to a food truck under the name Compatible Delights.

I got into veganism, obviously for the health benefits, he says. But I quickly realized theres no convenient quick vegan spots. If you eat vegan, you really got to prep a lot of things by yourself, but there's no healthy convenience around it, so I wanted to fill that void of a vegan food desert or a plant-based, healthier food desert.

With his mission clear, Brown set out to create a menu of plan-based vegan cuisine that would appeal to more than practicing vegans. Brown was able to achieve his goal he says, with what he calls his first big break through; his take on a classic plate of nachos.

That's what everybody knew me from, he says with a smile. Browns vegan take on nachos consists of gluten-free tortilla chips covered with a plant-based crumble, cashew cheese, grilled onions, diced tomatoes, cilantro, and fresh diced jalapeos served with a dairy-free sour cream, and mild hot sauce. Lets put it this way, this dish is so popular, its still a mainstay on his new restaurants menu, which will be split into separate sections.

What I did with my menu is make it where everybody gets to enjoy something different depending on your vegan transition level, he says. I have a cookeda vegan menu and then I have also a raw plant-based vegan menu made with several uncooked options.

Some examples of the second side of this new culinary offering include plates like chopped kale salad with sundried tomatoes, or even a taco nacho salad served with uncooked tuna. As far as the cooked options go, Brown says hes including everything from barbecue sandwiches to his take on vegan lasagna. And although he follows strict vegan guidelines in all of his menu items, that doesnt mean theyre devoid of southern culinary traditions.

I'm from the country too, so I grew up watching my grandmother cook, which means I learned a lot of her little secret sauces, Brown says. I took some of those secrets those cooking secrets and ingredients as a base for making vegan food pop with flavor. I want my food to taste like how my food tasted when I was growing up.

Some of the dishes that pay homage to his upbringing included on the menu consist ofeverything from candied yams to smoked collard greens, which by all accounts are fully vegan.

It's just all about that flavor and seasoning and the chemistry with the food, you have to season to taste, he says.

As far as this vegan traps opening date, Brown says hes looking at the second week in April to have everything up and running. The ambiance inside this new space boasts a mix between tropical vibes and boho stylings that all have ties to something in nature. Besides the food, Brown also says he will have a live saxophonist play during his planned vegan brunches taking place on Saturdays and Sundays.

For customers on the move, Compatible Delights will also feature a kiosk where they can place their orders in the middle of the restaurant, which cuts down on prep time for the kitchen staff. Brown has also implemented a vegan trap wall, where customers can take selfies while waiting on their orders to be completed.

When asked how it feels to finally have his own brick-and-mortar eatery set to open, Brown says, Itsa huge feeling of accomplishment. That's what keeps you going when you see everything beingmanifested and then taken from the mental to the physical. This was the end goal all along.

See more here:

The Healthy Choice: New Vegan Eatery Preps for Grand Opening - Fort Worth Magazine

The makers of a killer 'vegan' tiramisu that allegedlytriggered a deadly allergic reaction in a 20-year-old woman are set to go on trial for manslaughter in Italy.

Anna Bellisario was allergic to dairy products and died after eating four spoonful's of the creamy dessert, which contained traces of mascarpone cheese.

Now Milan's Deputy Prosecutor Tiziana Siciliano and Prosecutor Luca Gaglio have demanded the indictment of the bosses of GLG SRL, the family firm that produced the dessert.

Local media said that Giuseppe Loiero and his mother Giovanna Anoia will face trial after prosecutors discovered damning communications between the two.

They are accused of complicity in manslaughter,and on January 15 the investigating judge issued a ban on them from business activity for one year.

One admitted that they had not considered allergy sufferers when creating vegan recipes.

Bellisario and her boyfriend had been dining at a fast food restaurant in Milan on January 26 last year.

When she ordered the tiramisu, Bellisario reportedly checked the label, but also asked for further information due to her very strong allergy.

She had then started to eat after being given reassurance, it was reported.

On the second spoonful, she felt sick and ran to the bathroom to try to vomit.

She took the asthma medication and the cortisone that she always carried, but shortly afterwards she lost consciousness and later died in hospital.

She passed away at San Raffaele hospital on February 5 aftersuffering a massive anaphylactic shock just minutes after eating the deadly dessert.

After her death, Italy's Health Ministry withdrew several products marketed as vegan, and pulled a number of goods that had a 'suspected presence of allergens not declared on the label'.

Many of them had reportedly been produced by the GLG company.

In other tiramisu packaging from the same brand, traces of milk protein were also identified.

On top of that, traces of egg were found in the mayonnaise of the supposedly vegan sandwich that Bellisario had as her main dish in the restaurant.

Investigators claim that the dessert contained a high quantity of milk proteins due to the incorrect use of mascarpone in the production of cream intended for the tiramisu.

Prosecutors also said that the mascarpone was not a contamination in the desert but was in fact being used as an active ingredient.

Police unearthed 'critical issues' with food safety and production procedures, according to local media.

It was suggested that if the separation of the ingredients and environments had been respected, and the staff had been given the correct training instead of just a four-hour course there would have been no mixing of casein with products of vegetable origin in the pastry laboratory, which led to the fatal outcome for the girl.

Prosecutors will say that vegan and no vegan foods were stored and prepared side by side with a high chance of cross-contamination.

And some staff, according to local media, had no idea what 'vegan' meant.

Originally posted here:

Makers of 'vegan' tiramisu that killed Italian woman, 20, with severe dairy allergies are set to go on trial f - Daily Mail

DUBLIN, April 1, 2024 /PRNewswire/ -- The"DR. VEGAN - How a Vegan Supplements Brand has Achieved Success by Leveraging Sustainable and Ethical Principles" report has been added to ResearchAndMarkets.com's offering.

This report explores how a vegan supplements brand has achieved success by leveraging sustainable and ethical principles

DR.VEGAN is a vegan supplements brand addressing various facets of consumer health such as skin and hair care, while embedding ethical practices into its business model, such as plant-based ingredients and plastic-free and compostable packaging.

Scope

Reasons to Buy

Key Topics Covered:

A selection of companies mentioned in this report includes, but is not limited to:

For more information about this report visit https://www.researchandmarkets.com/r/tf0ipp

About ResearchAndMarkets.com ResearchAndMarkets.com is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends.

Media Contact:

Research and Markets Laura Wood, Senior Manager [emailprotected] For E.S.T Office Hours Call +1-917-300-0470 For U.S./CAN Toll Free Call +1-800-526-8630 For GMT Office Hours Call +353-1-416-8900 U.S. Fax: 646-607-1907 Fax (outside U.S.): +353-1-481-1716

Logo - https://mma.prnewswire.com/media/539438/Research_and_Markets_Logo.jpg

SOURCE Research and Markets

Read more here:

DR. VEGAN Success Case Study Featuring Holland & Barrett, Superdrug, and Amazon - PR Newswire