Dutch companyWillicroft, Europes first plant-based cheese brand to achieveB-Corp certification, announces the launch of a crowdfunding campaign to support the release of its latest development at retail and food service in 2024: Willicroft Original Better, a vegan butter made using beans and fermentation.

Its like butter, but better!

Willicroft aims to raise 350,000 through a convertible loan agreement (CLA) via Seedblink. Individuals or investors will have two options to convert the loans into equity shares in the company:a valuation cap of 7.5 million or a 20% discount. As the company explains, the likely conversion date of the CLA is set for Willicrofts Series A in early 2025.

The campaigns goal is 475,000; however, Willicroft already has 125,000 committed offline by existing investors.

Regarding returns, the company believes it is well-positioned to continue expanding and is projecting a revenue of 1.85 million for 2024. 1.35 million will come from new customers, and 500,000 from existing customers. 60% of the income is expected to come from sales of the new plant-based butter.

According to the Dutch company, three Michelin-starred restaurants will use the product from January onwards, and it has secured listings with industrial bakers, caterers, retailers, and wholesalers.

Figures fromResearchAndMarketsshow that the vegan butter market is expected to grow significantly from 2023 to 2030.Health-conscious consumers are driving the demand, as it is considered a healthier alternative to butter.

Willicroftsbutter is described as a clean-label alternative to butter, but better, suitable for spreading, cooking, and baking. The company claims that it is Europes first vegan butter made using a traditional method called precise fermentation.

The process transforms beans into butter using non-GMO bacteria, while unlocking the beans nutrition into the butter and replicating butyric acid, a key element in butters flavor. The final product,compared to dairy butter, contains 10-15g less saturated fat per 100g, melts at the same temperature, and is seven times more sustainable.

Willicroft is an environmentally focused company. It initially made its products using cashews but later adapted its recipes to legumes, which are said to have a smaller carbon footprint than nuts.

In 2021, Capital V, the VC firm founded by prolific vegan investor Michiel van Deursen, invested in the company. In 2022, Willicroft raised 2 million to launch a spreadablebean-based cheese in the UK, Germany, and the Nordics. In the Netherlands, its range is available at retailers Albert Heijn and Jumbo.

Were bringing what we believe is Europes most delicious plant-based butter to market Willicroft Original Better. Its like butter, but better! says Willicroft.

The crowdfunding campaign will go live on the 20th of November, 2023.

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Willicroft Launches Crowdfunding Campaign for New Clean-Label ... - vegconomist - the vegan business magazine

College prepared Pinky Cole well to be the CEO of a $100 million company, she says just not in the way you might think.

Cole, 35, runs Slutty Vegan, an Atlanta-based vegan burger chain with 11 locations across Georgia, New York and Texas. She graduated with a bachelor's degree in mass media arts from Clark Atlanta University, one of the city's historically Black colleges and universities, in 2009 and says the classes she took don't really help her in her day job.

But that didn't make college worthless, she says.

"I'm going to be totally transparent with you. When I went to college, all the stuff that I learned, I don't remember [any] of it," Cole tells CNBC Make It. "What I do remember is the relationships that I built along the way."

Her sorority, Delta Sigma Theta, for example, taught her leadership skills and professionalism, and gave her relationships with people she "still connects with to this day," she says. When she happens to see former classmates at conferences or business meetings, finding avenues for potential partnerships is easier because "we've already built a rapport."

"The people who I went to school with are now executives and CEOs of some of the biggest companies in the country, but I've been able to build those relationships before they became these big-time executives," says Cole. "So the relationship is organic, it's authentic."

Indeed, Clark Atlanta's alumni range from pop stars to politicians. Chance encounters at homecoming events can lead to business opportunities which is likely the case for many schools, not just Cole's alma mater.

That's valuable: Networking can result in higher quality job offers and help you climb the corporate ladder faster, according to 2016 research from the Federal Reserve Bank of St. Louis. And while it's certainly possible to connect with high-powered people without a shared academic experience, college graduates tend to have better career prospects and financial outcomes than high school-only graduates.

College graduates earned 75% more last year, on average, according to the San Francisco Fed, a research nonprofit. College graduates also reported a 2% unemployment rate last year, compared with 7% for their counterparts, the National Center for Education Statistics reported.

Cole's own college experience was worth every penny, purely due to those connections she's made, she says.

"If I could turn back the hands of time, I would do it all over again ... spend $200,000 to go to school, to make some relationships and network with those people," she says. "Because guess what, your network is your net worth."

Her advice to anyone on the fence, she adds: "By all means, I believe that you should go, because the relationships, if nothing else, will be the thing that will support and carry you [on your career journey]."

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35-year-old CEO of $100 million company: I 'dont remember' anything I learned in collegehere's why it was valuable anyway - CNBC

The Vegan Muva Experience (Sumpters Facebook tag) has been up and running for a little more than a year. A personal chef and small-event caterer, Sumpter offers a range of plant-based entrees and even homemade ice cream with a rotating menu that drops each Thursday and Sunday with deliveries throughout Berkeley and Dorchester counties.

Some of her clients favorites include the Buffalo Chickn Eggrolls, a sandwich made with Sumpters famous jackfruit-based Barbie Q, the Grinder Salad Sandwich and the comforting Veggie Pot Pie, not to mention her dairy-free ice creams, with flavors such as butter pecan, vanilla and oatmeal chocolate chip. With Thanksgiving right around the corner, The Vegan Muva is offering her Veggie Lasagna as a plant-based holiday alternative to turkey, at $50 a pan.

Sumpters favorite kitchen staples feature an array of mushrooms, including lobster mushrooms, many fresh peppers and an extravaganza of seasonings. Her Lobster Mushroom Pasta and "Lobster" Bisque almost always make it on her revolving menu, as do the Jerk Fried Chikn Pasta and Chikn Philly Fries. The signature pink-clad kitchen magician often says shes using 122 seasonings at her stove on any given day.

Sumpter said the two main concerns people have about a vegan diet are they wont get enough protein and it just wont taste good. Many vegetables and grains, and even some vegan condiments such as nutritional yeast contain protein, though. Combining them well, such as pairing chickpeas or black beans with sunflower seeds or spooning a little peanut or almond butter into your oatmeal, offers the complete protein and the amino acid chains the body needs to function, even at highly athletic levels.

Some well-known vegan athletes include tennis stars Venus Williams and Martina Navratilova, champion boxer Mike Tyson and Olympic track-and-field gold medalist Carl Lewis.

My meals are geared toward those who are afraid to step away from meat-based diets but are looking to transition into a vegan or vegetarian approach to food. My particular specialty is making dishes that are similar to meat-centered cuisine. I take the fright out of making that transition, Sumpter said. The Charleston area is just now gearing toward plant-based lifestyles, but Ive been doing vegan markets, so between that and Facebook, people are starting to recognize me, and I have made some converts to a plant-based life. Its been a very humbling and exciting experience.

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The Vegan Muva: cuisine with conscience | Business ... - Charleston Post Courier

Close your eyes and imagine the best dishes youve ever eaten. If youre anything like us, flashes of cakes, cookies, pies, and sundaes are swirling in your mind. The world of vegan desserts has never been more mouthwateringly diversefrom the ultra-comforting and familiar to the cutting-edge and innovativeand as hard as we may try, there never seems to be enough time to try them all. So VegNews editors scoured the globe for the best of the best and put together the ultimate bucket list of our dreams. Get ready for a world tour of sticky, syrupy, chocolaty scrumptiousnessand dont be afraid to order dessert first.

Serendipity3

When visiting the food-art-and-culture metropolis that is New York, theres much to see and even more to eat. But if theres one hallmark place to start, make it Serendipity3. Open since 1954 and boasting a steady stream of A-list patrons from Marilyn Monroe and Grace Kelly to Beyonc and Kim Kardashian, this two-story Upper East Side joint offers more than just a much-buzzed-about menu of Guinness World Record-holding diner fare. Ornate Tiffany lamps and disco balls hang high above minty green table tops that stand ready for the restaurants world-famous line of Frrrozen Hot Chocolates, including a newly minted, dairy-free version thats truly worth the trip. A secret mix of 14 cocoa powders, powdered sugar, and coconut cream are blended into a frosty, chocoholic concoction, poured into a massive glass goblet, topped with a mountain of coconut whipped cream, and showered with toasted coconut flakes. Its a classically sweet-and-kitschy soda fountain experience, modernized for todays dairy-free sensibilities, that feelsand tastestotally timeless. Find it here

Float Dreamery

When the pandemic forced Chef Jacob Livingston to relocate from Brooklyn to Philadelphiabringing his burgeoning, year-old vegan gelato concept in towthe City of Brotherly Love had no idea of the treasure that was about to befall it. The food obsessive had tinkered with his super-dense, rich gelato base and flavor combinations for four years, aiming to not only perfect something his plant-based community would love, but that would turn anyone into a vegan dessert convert. Fast-forward to today, and Livingston, along with partner Erica Knauss, has delved full-time into Float Dreamery, whipping up small-batch pints in mind-melting flavors that have garnered an instant cult following. One week, Philadelphians are treated to lemon-poppyseed gelato with swirls of lemon frosting, fried pecans, toasted coconut, and Golden Oreos. The next, they can experience peppermint gelato with pistachio swirls, marshmallow fluff, and chili chocolate cookie crumble. The creativity at this modern, walk-up window gelateria knows no bounds, and luckily, neither do our appetites. Find it here

Create With Gusto

Just 10 miles northeast of San Diegos glistening coastline, tucked away in a bustling outdoor mall, a pink-hued, bakery walk-up window is revolutionizing the world of vegan desserts. At SPLIT Bakehouse, buttery French madeleines dipped in chocolate hazelnut spread, flaky cruffins drizzled in strawberry-lemonade icing, and caramel pecan croissant bread pudding lure sweet-toothed San Diegans and tourists alike. But its their Mexican conchas, in flavors the likes of which only Willy Wonka could dream up, that shouldnt be missed. The newly all-vegan bakery revamps the fluffy, yeast-risen pan dulce with vanilla bean, Oreos, purple ube, and funfetti spins on the classic cookie-like craquelin topping. Theyre the perfect expression of co-founder Vanessa Corrales Mexican roots and creative spirit. For Corrales, who solidified her cool kid status growing up with trips to her grandmothers local panaderia, the pan dulce will always have a special place at SPLIT. And the bakehouse, named the best bakery in San Diego (vegan or otherwise) by San Diego Magazine, has already catapulted its way to our bucket list. Find it here

Mildreds

Its 1988, and beige soy milk, sprout sandwiches, and tofu rudimentarily fried by oiland not airare about the most exciting things vegans have to eat. That is, until, Mildreds stepped onto the scene. Founders Jane Muir and Diane Thomas opened the tiny, pioneering caf so that vegetarian eaters could indulge in the international cuisine that the worldly city of London is known for. Thirty-four years later, Mildreds has evolved into a vegan empire with five London locations. After tucking into a dinner of Chinese gyoza, Turkish kofte, and Sri Lankan coconut curried sweet potatoes, head to Italy for dessert. Mildreds White Chocolate Tiramisu is a tall, flawless slice of simple satisfaction: almond sponge cake is soaked in dark, fair-trade coffee and layered with thick white chocolate mousse before being blanketed in cocoa powdersweet and bitter notes balanced perfectly with a luxuriously creamy texture. Find it here

Alibi

There are countless things beckoning us to Australia: beautiful weather, incredible wildlife, stunning architectural marvels. But at the top of our list? This fine-dining take on halo halo at the chic cocktail bar-slash-restaurant Alibi in Sydney. Inspired by his Filipino heritage, Executive Pastry Chef and Forbes 30 Under 30 honoree Michael Llamanzares-Aspiras untangles and distills the ingredient list of the popular shaved ice dessert down to a final course thats ber-refined, yet still packs a punch of fun and whimsy. On the plate, youll find a semicircle of frozen, lilac-hued ube custard, tangy-sweet pickled jackfruit, coconut-lime granita that instantly melts on the tongue, dollops of amber-hued mango sauce, chewy mochi, and cubes of coconut gelculminating in an artistic, deconstructed wonderland of shapes, colors, temperatures, and textures that evoke Australias famed coral reefs. find it here

Floozie Cookie

Born in 2020 when veteran pastry chef Kimberly Lin found herself mesmerized by the stuffed cookie craze dominating social media, Floozie Cookie began as a single London vegan bakery churning out Lins take on the addictive, soft-and-chewy cookies. An instant hit, Floozie Cookie soon opened a second location plus a pop-up (and soon-to-be brick and mortar) in Dubai, allowing sweet-toothed city dwellers across two continents to choose from options like Speculoos-stuffed, cinnamon cereal-topped cookies; pecan-studded butterscotch cookies filled with sticky date caramel; and pinkish-red vanilla cookies complete with rainbow sprinkles and a gooey, raspberry jam center. And a cookie is nothing without a glass of milk, so the dessert shops interpretationa dreamy line called Floozie Cremesincludes velvety oat milk poured over ice and swirled with syrups and sauces (think strawberry, hazelnut white chocolate, and mango-banana-passion fruit) before being topped with a tall spiral of whipped cream. Find it here

Sharp Sharp

A trip to Amsterdam may be vegan paradise for intrepid travelers, but staying strictly within the city limits of the Netherlands capital would be a mistake. Just one hour north in Rotterdam lies Sharp Sharp, a unique, plant-based bakery giving as much attention to eye-popping visuals as it is to tempting flavors. Both longtime designers before joining the food industry, owners Renate de Klein and Frank Hanssen were drawn to projects in the sustainability sector, but longed to make even more of an impact for the planet. So they combined their love of aesthetics and veganism with their baking hobby, and soon, Sharp Sharp was born. Bold, clean layers of everything from chocolaty ganache to fruity curds to cheesecake filling sit atop bases like shortbread, fudgy brownies, and date-and-cookie crusts in nearly 40 sweet, visually striking cake bar confections. Hanssen and de Klein are so dedicated to aesthetics, in fact, that theyll begin with a digital rendering of a dessert idea before even touching a stand mixer. After all, the eyes eat first. find it here

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Yes, You Should Travel the World for These 7 Vegan Desserts - VegNews

I tried this vegan cheese for a girls night inHearst Owned

If theres anything in the food world that both unites and divides a group of people, its cheese. There are the lovers who cant get enough of gooey camembert and chunks of cheddar, the haters who baulk at any kind of funky smell, and the plant-based or lactose-intolerant gang who look longingly at wooden boards laden with slabs of creamy brie.

Thankfully, the dairy-free dark ages are over, and there are a whole host of brilliant plant-based cheeses out there that claim to be just as flavourful as the real deal.

Honestly Tasty is one such brand. Started in 2018, sibling team Mike and Beth began creating vegan cheeses using modern technology and traditional cheesemaking methods. Their cheeses have won awards, and their vegan blue cheese is particularly acclaimed. Honestly Tastys mission is to put taste and enjoyment at the forefront of plant-based eating, so I decided to put this to the test by giving a selection of their best-selling cheeses to the test. But first, lets do a deep dive into what vegan cheese actually is.

Vegan cheeses can be made with a whole host of different ingredients, but youll most commonly find vegan cheese made with soy, nuts like cashews or macadamias, or coconut oil. In fact, some of the best vegan cheeses are made with coconut oil because it reacts to heat in the same way that dairy cheese does.

Both coconut oil and dairy-based cheeses containing casein (a protein found in cows milk) are solid at room temperature and melt when heated. So, if you spot coconut oil on the ingredients list of your vegan cheese, this means its likely to melt and create that glorious cheese-pull effect.

Vegan cheeses can also contain truffle to create an earthy flavour and other flavourings like garlic and herbs. Some vegan cheese producers also use fermentation techniques to create the funky flavour of blue or rinded cheeses without the usual ripening or maturation.

The jurys still out on this one. Some vegan cheeses are considered healthier than dairy-based cheese because they contain less saturated fat. However, vegan cheeses also tend to contain less protein than dairy cheese, which can make them less satisfying and represent less nutritional value in your meal plan.

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One of the most common ingredients in vegan cheesemaking is coconut oil, which while may seem like the healthier choice, is actually made from 92% saturated fat (more than lard or butter), according to the British Dietetic Association. Foods high in saturated fat can raise levels of bad (LDL) cholesterol and lower good (HDL) cholesterol, which can contribute to a higher risk of heart disease, stroke and type 2 diabetes.

Thats not to say that you cant enjoy delicious vegan cheeses made with coconut oil in moderation, just as you would a dairy-based cheeseboard.

Vegan cheeses are also commonly made with cashew nuts, which are a source of fibre, protein and healthy fats. However, these cheeses can also contain high levels of sodium and other processed elements like gums, starches and powders to recreate cheeses unique texture.

Vegan cheeses are typically lower in saturated fat, protein and calcium than regular cheese and are likely gluten-free. Because vegan cheese is a processed food, it tends to be higher in sodium, so do as always check the back of the label.

Now, theres nothing quite like a little (or large) glass of wine with your cheese, so I opted to try the Cheese & Wine For Two set from Honestly Tasty. Everything you need for your wine and cheese-themed night in is delivered straight to your door for 37.50 plus shipping.

The set includes Honestly Tastys award-winning Shamembert and Blue as well as their Bree and Garlic & Herb. Every good cheese night needs top-notch crackers, so I was pleased to see a pack of St Peters Yard sourdough crackers included in the kit, as well as a caramelised red onion chutney for a bit of much-needed sweetness and tang.

Instead of a full bottle, you get dinky cans of wine from Canned Wine Co, which is a great option if youre transporting your cheese to someone elses house, or if youre having an al-fresco feast.

The packaging is so lovely that you could probably just whack it on your cheeseboard just like that, but in the name of *science* I obviously had to unwrap it and check that it all looked just as delicious unsheathed.

The Garlic & Herb was the first stop for me, as it was giving serious Dominos dip vibes. There was no mistaking the flavour was indeed garlic, so this is one for garlic lovers. The texture was great and it spread nicely on crackers, but Id recommend letting it come to room temperature first so you end up with creamy spoonfuls rather than chalky scrapes.

While the Shamembert was baking away, I tackled the Bree. It certainly looks like the dairy version, and Honestly Tasty did a brilliant job of recreating Bries classic rind. The creaminess was definitely there, and we cant fault the fudge-y texture. Top with a little dollop of cranberry sauce and youve got yourself a festive winner.

Theres no mistaking the Blue. As soon as I unwrapped it, this vegan beauty had the unmistakable whiff of blue cheese. Honestly Tasty says they mature their Blue over several weeks, so its no surprise that this one tastes pretty ripe. Its a strong flavour, so not one for the faint-hearted. Its also absolute gold with the caramelised onion chutney in the set.

And finally the Shamembert. Again, kudos to Honestly Tasty for creating an extremely good-looking cheese. You can peel off the top exactly like you would with Camembert, to reveal a super creamy interior. While it doesnt have the exact same pungency and cheesy texture as Camembert, the Shamembert offers something a little different truffle. The mushroomy, earthy flavours offer a luxury feeling that doesnt replicate cheese, but definitely gives it a run for its money.

My philosophy with meat-free eating tends to fall on the side of avoiding substitutes for the real stuff, instead choosing naturally plant-based foods. However, Honestly Tastys vegan cheese is a brilliant option for plant-based entertaining, as the cheeses look great on a board. They also work well in cooking, and I was really impressed with the melty texture of the Shamembert and the intense, creamy flavours of the Garlic & Herb (catch me using that as a pasta sauce soon).

If youve got plant-based guests, or just fancy something a little different on the festive buffet table this Christmas, youd be in safe hands with Honestly Tasty.

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I tried Honestly Tasty's vegan cheese and wine set and this is why it's a must-have for your next girls night in - Yahoo Eurosport UK

Plant-based nutrition brand Complement has announced that its launching a new no-purchase necessary campaign to help feed children this holiday season.

The brand has for the past year donated one meal for every product bought on its website. For this new campaign, however, you dont need to buy anything. All you need to do is sign up to Complements newsletter with your email address. With every email submitted between November 19 and December 25, one plant-based meal will be donated. According to Complement, the meals will be given to kids and families who need them most.

Its a simple act with a profound impact, says Matt Tullman, cofounder and CEO of Complement, told Plant Based News. There are countless children in developing countries who lack access to basic necessities like food and clean water. Our initiative is about coming together as a community and sharing our blessings with those who need them the most.

The new campaign comes in lieu of a traditional Black Friday promotion.While Complement wont be running a Black Friday campaign as normal, the brand will run a small promotion from November 19th November 28th.

Complement has partnered with a charity organization called Food For Life Global to ensure that every donated meal reaches a child in need. According to Complement, the initiative aligns with the companys core values of sustainability, compassion, and plant-based living.

Complement recently passed a milestone of donating 50,000 meals to people in need. It has a target of pledging 1,000,000 meals.

Complement is a plant-based brand that aims to provide nutrition products to support those on vegan diets. The brand states that it strives to encourage healthier eating habits and reduce the environmental impact associated with traditional food production.

For more information about Complements Holiday initiative or to sign up for their newsletter, please visit here.

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Plant-Based Brand To Donate Vegan Meals In No-Purchase ... - Plant Based News

The new vegan

A rich and silky Irish casserole studded with irresistibly chewy barley

Sat 11 Nov 2023 07.00 EST

When I was growing up, the crack of a can of Guinness and the subsequent foamy, white moustache sported by my dad marked the end of the working week, when he temporarily laid his suit to rest. Even now, two tins of the stuff are waiting on the kitchen table for my husband, Hugh, and me when we drive from London to Lincolnshire on a Friday night to see my parents. In this recipe, its velvet, ferrous tang is softened somewhat as it lends its savoury richness to a pearl barley stew that, to me, is every bit as comforting as a trip down memory lane.

Prep 15 minCook 1 hr Serves 4

7 tbsp olive oil 2 brown onions, peeled and finely chopped 2 carrots (200g), finely diced into 3-5mm pieces 2 celery stalks (200g), finely diced into 3-5mm pieces 4 garlic cloves, peeled and crushed 1 tbsp tomato paste 750g chestnut mushrooms, halved and cut into 5mm slices 250ml Guinness stout 1 tsp fine sea salt 150g pearl barley

To finish 1 tbsp fresh lemon juice 20g parsley, very finely chopped tsp fine sea salt

Put five tablespoons of the oil in a large casserole on a medium heat and, when hot, then add the onions, carrots and celery, and cook, stirring occasionally, for 15 minutes. Stir in the garlic, cook for another five minutes, then add the tomato paste and mushrooms, and mix well. Leave to cook for another minutes or so, stirring every now and then, until the mushrooms have reduced.

Pour in the Guinness (it will froth up), salt and 700ml water, and bring to a simmer. Stir in the pearl barley, then leave to simmer on a medium to low heat for 30 minutes, until the grains are tender; keep an eye on the pot and, if need be, top up with more water.

While the stew is cooking, in a small bowl mix the remaining two tablespoons of oil with the lemon juice, parsley and salt.

Divide the stew between four bowls and spoon as little or as much of the salsa on top as you wish.

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Meera Sodhas vegan recipe for mushroom, Guinness and pearl barley stew - The Guardian

For most people, chocolate is a year-round treat. But during the holidays, the sweet treat booms in popularity. In 2019, one report found that more than 90 percent of Americans gift chocolate and candy to their loved ones throughout the holiday season. But with the festive period approaching, Consumer Reports (CR)a US nonprofit dedicated to independent product testingis urging people to be careful of the type of chocolates they buy. According to a new study from the organization, a third of chocolate products are high in heavy metals, like lead and cadmium.

Heres more about the CR report, plus why, unfortunately, vegan chocolate is not exempt from the warnings. But dont panic: chocolate isnt off the menu completely. Heres what you need to know.

The new report from CR tested 48 popular chocolate products on the market, including chocolate chips, bars, and brownie mixes, and found that 16 contained concerning levels of lead, cadmium, or both.

The reason these heavy metals are present in chocolate is because they are often present in the soil of cocoa plantations. For that reason, it is very difficult for chocolate manufacturers to ensure that their products are entirely heavy metal-free. This is the same for many other foods, including root vegetables, like carrots and sweet potatoes, for example.

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All these sources can add up, so it is important to be aware of different pathways that contribute to your overall heavy metal intake, CR says, before noting that exposure to heavy metals may be particularly harmful to pregnant people and children, as they may cause damage to the brain and nervous system. This can potentially lead to developmental delays and learning problems. Frequent lead exposure in adults may also lead to kidney damage, reproductive issues, hypertension, and immune system suppression, CR notes.

The nonprofit tested several products from major chocolate manufacturers, including Hersheys, Nestl, Trader Joes, and Walmart, to see if they exceeded Californias maximum allowable dose levels for lead and cadmium. For the former, thats 0.5 micrograms per day, and for the latter, thats 4.1 micrograms per day. There are no federal limits for lead and cadmium.

CR found that Hersheys, in particular, had several products with concerning levels of lead.

Unfortunately, dark chocolate, which is often vegan by default, was one of the worst offenders for heavy metals. And thats because these products have a much higher percentage of cocoa in the mix. When we tested dark chocolate bars last year, we found lead or cadmium levels above CRs thresholds in 23 of 28 bars, or 82 percent of them, CR reported. Our results this time were similar. Of the seven bars we tested, five, or 71 percent, were above our levels for lead, cadmium, or both.

One of the brands tested in the report was Evolved, which claims to be a clean chocolate brand and is certified USDA Organic. However, according to CR, eating one ounce of its Signature Dark 72% Cacao Chocolate Bar would put you over the limit for both cadmium and lead. On its FAQ page, the brand declares: We consistently test our cacao for Lead, Cadmium, Arsenic, and Mercury, as do our suppliers, and fall well below the chocolate thresholds set by the As You Sow organization, and the FDA.

The As You Sow organization is a shareholder advocacy group committed to raising awareness of the presence of heavy metals in chocolate. In 2018, after filing legal notices with more than 20 major chocolate companiesincluding Hersheys, Lindt, Chocolove, and Marsit reached a first-of-its-kind settlement with 31 companies, each of whom pledged to fund an independent expert committee to investigate the sources of heavy metals in chocolate and find solutions to lowering those levels.

However as CRs report demonstrates, there is still significant work to be done in this area.

While concerning, these reports dont show that its time to stop eating chocolate altogether. Many dark chocolate bars do comply with Californias allowable dose, on the As You Sow website, you can find a comprehensive list of which chocolate bars register below the states limits.

For example, Equal Exchanges Organic Panama Extra Dark 80% Cacao passes the test, as does Chocoloves Extreme Dark Chocolate bar. This isnt an automatic pass for all of these brands products, however, as some still register with higher levels of heavy metals than Californias allowable dose.

While CR confirmed that milk chocolate seemed to generally have lower doses of heavy metals than dark chocolate, it did not test any of the vegan milk chocolate options on the market. That said, it stands to reason that the less cocoa a chocolate bar has, the lower the risk of heavy metal content. But if youre concerned, you can also reach out to brands to confirm that they comply with Californias allowable dose levels, and some brands also offer this information on their FAQ pages.

Last year, Melissa Melough, an assistant professor of behavioral health and nutrition at the University of Delaware, told The New York Times that while it is important to be cautious around chocolate consumption, its not necessary to give it up entirely.

She told the publication that for those who eat chocolate often, it may be worth choosing products with lower heavy metal concentrations. She added that, for most adults, a general rule of thumb is to consume no more than once per day, while pregnant people and children should consider eating dark chocolate only once or twice a week.

Charlotte is a writer and editor based in sunny Southsea on England's southern coast.

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As Reports Surface Around Heavy Metals, Is It Safe to Eat Vegan ... - VegNews

With the 118-day Screen Actors Guild (SAG) strike ending amid the holiday season, we caught up with one of our favorite vegan actors, Torrey Devitto. You may recognize her from hit TV shows like Chicago Med, Vampire Diaries, One Tree Hill, and Pretty Little Liarsbut DeVitto is also well known for her vegan activism. Keep reading to learn Torrey DeVittos tips to thrive during the holiday season as a vegan.

Torrey DeVitto (TD): I have been spending time at my farm with my fiance and all the animals. Not working has also allowed me a lot more family time that I have been taking advantage of. A big one has been spending extra time with my 2 1/2-year-old niece, Iya.

TD: I love vegan chai lattes and pumpkin pie. I could eat an entire vegan pumpkin pie in one sitting.

TD: I found this delicious vegan corn casserole online about two years ago that has become a staple! I also love making my vegan stuffing and cranberry sauce. My grandma said its the best cranberry sauce she has ever had. Im taking that as my Thanksgiving trophy!

Photo by Manfred Baumann

TD: Just be casual and have fun with it! The easier you feel to express yourself about what you [are] comfortable eating and what you [arent], the easier people feel around you!

TD: Cozy sweats are a must! Thickly layered overalls for the mornings cleaning the goat stalls are another fall fashion must for me. They might not be for everyone, but for me out here, theyre a big hit! I love a good pair of boots to wear with jeans and scarves. For me, the fall is all about layering and looking cozy while still fashionable.

TD: Elina Organics [vegan-friendly] face products. Because they are so well made and really, really work. I swear by her products!

To keep up with Torrey DeVitto, follow her on Instagram!

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Torrey DeVitto's Tips to Thrive During the Holiday Season as a Vegan - VegOut Magazine

FORT WAYNE, Ind. (WANE) Fort Wayne Vegan Restaurant Week begins Monday with 16 participating locations.

The purpose of the week is to showcase the diversity and creativity possible with plant-based foods at restaurants in the Fort Wayne area. Instead of offering a fixed price menu, restaurants a part of the week offer vegan menus in addition to their regular menus.

Typically we like to do something thats more than just a salad because when people think vegan food, they think salad or they think tofu, Heather Dahman, Founder of Vegan Fort Wayne, said. We wanted to do something completely different. So, we let our restaurants do whatever they want.

According to Sam Provines, a server and bartender at Junk Ditch Brewing Company, diners can expect a lot of colorful and creative dishes.

Theres a few like cooks [that] get really creative with the substitutions, Provines said. So, were really excited to broaden the horizons.

Vegan Restaurant Week lasts until Sunday, Nov, 19th. Below is the full list of participating restaurants:

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Fort Wayne Vegan Restaurant Week returns for 3rd year - WANE