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text 2018-06-28 18:58
Plant based Food Market (US$ 4.6Bn) to Register 7% CAGR, finds Bekryl Market Analysts

Plant Based Food Market will be valued over 4.6 billion in 2018, finds Bekryl Market Analysts.

The industry will register a CAGR of 7% CAGR to create high incremental opportunity for engaged companies. Increasing demand for plant-based protein over animal-based protein is creating favorable business environment for companies.

Various factors are expected to drive the global sales of plant based foods product. Increasing demand for natural and organic products has further boosted the overall plant based food market in the world. These food are deemed to be environmentally safe as it leads to lesser carbon credits compared to meat based counterpart.

Request Report Sample (PDF) : https://bekryl.com/sample/sample-request/?bekryl=Get-Plant-Based-Foods-Sample-Report.

On the basis of product type, the plant based food market size is segmented into Tofu and tempeh, meat alternatives, milk alternatives, egg substitutes and mayo, and others. Milk alternatives and meat alternatives are expected to account for over 69% of overall global shares. Much of the demand is expected to generate from U.S.

On the basis of application, plant based food market revenue is analyzed across food and beverage industry, feed industry, pharmaceutical industry and others. Food and beverage segment contributes highest revenue in the global plant-base protein market among all the application segments. The main revenue generating segments are non-dairy beverages (refrigerated and shelf stable), cheese alternatives, meat alternatives (frozen and refrigerated), and tofu products.

By region, North America is expected to account for major market share worldwide. US is the largest plant based food market and to facilitate the trade, it has set up The Plant Based Foods Association which represents nearly 75 of the nation’s leading plant-based food companies and currently total market for the plant-based sector (excluding Whole Foods Market) tops nearly $5 billion in sales.

Some key key global plant based food market companies are Archer Daniels Midland Company, Cargill, Incorporated, E. I. du Pont de Nemours and Company, Fonterra Co-Operative Group, Kerry Group plc , Beyond Meat, Sun Brothers, LLC., Vega, AMCO Proteins, Hilmar Cheese Company, Inc., and Omega Protein Corporation. Just this year, Healthcare firm Otsuka Pharmaceutical has signed a definitive agreement to purchase a 100% stake in Canadian plant-based foods manufacturer Daiya Foods for C$405m which is a clear indication of steady growth of the plant-based foods because of consumers shift away from animal products towards plant-based options and a complete change in market scenario.

To know more, visit: https://bekryl.com/industry-trends/plant-based-food-market-size-analysis

Source: bekryl.com/industry-trends/plant-based-food-market-size-analysis
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review 2018-04-21 13:51
Review: Eat Real Food by Julie Montagu
Eat Real Food - Julie Montagu

Published by: Hay House UK (8th March 2016)


ISBN: 978-1781805633


Source: Netgalley 


Rating: 4*



Eating healthy doesn't have to be complicated or confusing. But somewhere along the way, even the most health-conscious of us can become overwhelmed by the endless information and advice available to us, and feel tempted to give up. Eat Real Food takes things back to basics, and guides you to make simple but positive dietary choices that will increase your intake of Julie's 'Flexi Five' - the five healthy food groups that are most important for keeping your brain and body balanced and happy:

· Green leafy vegetables
· Whole grains
· Healthy fats
· Natural sweeteners
· Superfoods

Julie introduces you to the superheroes in each of these different food groups, shares the best ways to prepare them, explains their nutritional benefits, and then provides a variety of imaginative ways to include these foods in your diet every day, whether you're at home or on the go. As well as delicious recipes, Julie shares how you can improve your health and increase your happiness with meditation, affirmations, simple breathing exercises and gentle yoga poses. You can have boundless energy and glowing health, you just need to give your body the food and attention it craves and deserves. It really is that simple!



Julie Montagu's no-nonsense approach to whole food, plant-based eating is quite refreshing in this rather overcrowded market. It seems that everybody is on a cleanse, doing a detox, clean eating or whatever the latest buzz word is, and Julie just explains things in simple English. No gimmicks, no hard-selling. The only reason I haven't given this 5 stars is because if you've read other books of a similar nature or have plant-based cookbooks already, there's not really any new information to be gained here. Having said that, the inclusion of breathing exercises and yoga poses may provide additional interest for some. 

There aren't many recipes here, for those who were expecting a  complete cookbook; this is more a book of wellbeing, with a few recipes added. 

I received an ARC of this book from the publisher via Netgalley and this is my honest review. 

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review 2017-09-07 19:03
Amazing Book on Macrobiotics!
The Complete Macrobiotic Diet - Denny Waxman

I started reading Denny Waxman's book because I am interested in health and natural healing. I started by looking at his website when i was searching for a macrobiotic counselor. Then, I learned about his non-profit macrobiotics school the Strengthening Health Institute. Once I got there, i found the best macrobiotic book ever in the Complete Macrobiotic Diet book. 


The book itself was the easiest macrobiotic book that I have read and has so many ways to improve your health through easy to implement tips. He is all about adding instead of subtracting things to your diet and routine... such a great way to think about things!

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review 2016-03-03 23:47
Dining at The Ravens
Dining at The Ravens: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea - Joan Burke Stanford,Jeff Stanford

Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea

By: Jeff & Joan Stanford 

ISBN: 9781941631652

Publisher: BenBella Books

Publication Date:  2/9/2016 

Format:  Paperback 

My Rating:  5 Stars +


A special thank you to BenBella Books and NetGalley for an ARC in exchange for an honest review.

Jeff and Joan Stanford have created a work of art! An artful masterpiece. A sanctuary for the soul, a premier destination, an organic farm and gardens infused detail, love, care, and the highest quality healthy plant-based vegan cuisine. Where living a conscious life literally begins in the kitchen.

Not only is their historic farm and eco-resort, Stanford Inn By the Sea, (from 1997) the only vegan resort in the United States, the stunning Mendocino seaside bed and breakfast inn is a luxury retreat, matched with– one of the top dining experiences in the world.

The owners chose to make ethical, healthful cuisine created from plants, seaweed and fungi raised or collected in the most sustainable manner possible; A whole-food plant-based diet, setting them apart from other vegan restaurants.

Their new cookbook DINING AT THE RAVENS: Over 150 Nourishing Vegan Recipes from the Stanford Inn by the Sea,celebrates that tradition!

Their garden serves a dual purpose: furnishing visitors with fresh organic produce and flowers, while setting a thriving example of environmentally sound farming practices. At The Ravens, plant oils replace animal-based products such as butter, cream, lard, and eggs, making the dishes more environmentally sustainable and ethical.

Their philosophy The success of a dish depends on four criteria:

• Quality of ingredients
• Care of their preparation (cooking times)
• Presentation of the dish
• Most importantly, tasting

From the owners and staff, The Ravens, known for their attention to detail, offering a remarkable and magical stay. From the grounds, the accommodations, and their fabulous food. They have created a haven, and sharing it with the world. From their sensitivity to nature and environment, gardening, plants, to their lifestyle—a vision come to life.

As a vegan, I am personally always looking for good vegan and plant-based cookbooks. DINING AT THE RAVENS is outstanding! Beautifully packaged, stunning food photography, informative, with delicious and healthy easy to follow recipes by BenBella Books. The extraordinary cookbook is broken down in parts:


Part One: The History. How the couple converted a motel into a Four diamond inn and eco-resort dedicated to living sustainably. (loved this part) From raising two children, the animals and their organic farm and inn-- to the AAA Four-Diamond Inn, today. About the Stanford Inn and The Ravens, The Philosophy, Tips for Cooking Success, and Serving Vegan Cuisine.

Part Two: The Scrumptious Recipes:
• Morning Foods
• Breads & Baked Goods
• Sauces, Dips, & Spreads
• Appetizers & Sides
• Salads & Dressings
• Soups
• Entrees
• Desserts

Other Resources:
• Pantry Basic
• Conversion Charts
• About the authors
• Online Resources

DINING AT THE RAVENS is an extension of their ideals and their vegan lifestyle with delicious recipes. Over the course of the last few weeks, I have tried many recipes and cannot wait to try more. No need to feel left out, with your vegan lifestyle—nothing ordinary here. Treat yourself.

"The beautiful truth is that the more environmentally friendly and ethical a food is, the healthier it is for our bodies." A little of The Ravens Restaurant brought to your own kitchen and home. Whether you are a foodie, vegan, vegetarian, or on the fence and want to make healthier food choices - this is for you.

Highly Recommend Top Vegan Cookbook of 2016, as well as the Stanford Inn Eco-Resort.

On a Personal Note:
I had the pleasure of staying at this enchanting inn years ago, and was so wowed with the delicious food, the cycling, and the setting---coming away with an overall memorable and unforgettable experience! Was delighted to discover their new cookbook DINING AT THE RAVENS: The next best thing if you cannot experience the real thing. You can recreate recipes, from the privacy of your own home. They provide all the tools.

A vegan, with serious food allergies for many years, the transition years to an organic plant-based diet, has been nothing but a positive experience as related to my overall health. In addition, am a consultant (25+ years ) for the hotel industry (including bed and breakfast inns, resorts, boutique hotels, independent, and brand), as well as a former innkeeper for many years, working with investors, and the food and travel industry.

Today, my clients are very focused on the traveler with social media and reviews, with top topics: vegans, vegetarian, allergies, plant-based diets, organic, and a customized healthy menu. The dietary needs of travelers. Promoting wellness, without the additives and preservatives, which is causing so many serious food allergies. (I speak from experience).

Guests are more sophisticated, knowledgeable, and educated about their food choices than in year's past. There is no need to give up or compromise your healthy lifestyle when traveling. Many accommodations are getting serious about their menus offering diverse selections of hearty and healthful meals. The Raven is the leader. (recommending the book to all my clients).




About the Authors


Welcome to Stanford Inn by the Sea … an Eco-Resort on the Mendocino Coast. Moving here in 1980, we were changed by the creative and healing energies of the land. Since then, we have worked to assure our guests have an opportunity to experience what we experience: a special place that enlivens and inspires.

We believe in creating contexts to provide wonderful experiences for guests of the Inn, paddlers and bicyclers at Catch A Canoe & Bicycles, too!, clients of Massage in the Forest and diners at the Ravens.We are excited by guests visiting the inn. For us it is as if relatives and friends were coming who want to experience our home at its best.
We too want our guests to experience Mendocino at its best.We treat our guests as we do our family. We provide outstanding equipment at Catch A Canoe & Bicycles, too!; the finest massage therapists on the Mendocino Coast led by Leslee Huber; comprehensive strategies for joyful living at our Mendocino Center for Living Well led by Sid Garza-Hillman; and one of North America’s most acclaimed vegan restaurants, The Ravens.
The Inn manifests our commitment to live mindfully so that all might live well.We look forward to sharing with you the magic of Stanford Inn by the Sea and the awe-inspiring Mendocino Coast!  The History 
–Joan and Jeff Stanford


Source: www.judithdcollinsconsulting.com/#!Dining-at-the-Ravens/cmoa/56cc816b0cf26bd1d3eb75dd
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review 2015-12-08 21:43
BenBella's Best of Plant-Based Eating
BenBella's Best of Plant-Based Eating: Recipes and Expertise from Your Favorite Vegan Authors - BenBella Vegan
Recipes and Expertise from Your Favorite Vegan Authors
By:  BenBella Vegan
ISBN: 9781942952398
Publisher: BenBella Books
Publication Date: 10/27/2015
Format: e-book
My Rating: 5 Stars
A special thank you to BenBella Books and NetGalley for an ARC in exchange for an honest review.

Whether you’re a veteran vegan, or simply experimenting with more vegetables in your diet, a perfect choice to provide you with valuable resources for eating and living with plant-based dietary choice.

The second edition of BENBELLA'S BEST OF PLANT-BASED EATING: Recipes and Expertise from Your Favorite Vegan Authors , serves up a fresh batch of plant-based inspirations, with delicious top recipes and highlights of some top cookbooks, as well as critical information to help educate and stay abreast of the benefits of going vegan, and a plant based diet for healthy living.

Along with recipes, and epicurean delights--you'll also find selections exploring the global implications of a plant-based lifestyle, to feed your mind as well as your body.

BenBella is broken down in Two Parts
Part One: Plant Based Recipes and Cookbook Introductions.
Part Two: Plant-Based Living:

Excerpts from: enjoyed this part
•*The Plant-Based Journey
•Healthy Eating
•Healthy World
•Food Over Medicine
•The Low-Carb Fraud

A great sampling of new cookbooks, 50 recipes, including 14 brand-new dishes, from top-selling cookbooks and critical information about the food industry.
•Tracy Russell’s The Best Green Smoothies on the Planet
•Del Sroufe’s Better Than Vegan
•Christy Morgan’s Blissful Bites
•LeAnne Campbell’s The China Study Cookbook
•Del Sroufe's The China Study Quick & Easy Cookbook
•**Jeff and Joan Stanford's Dining at The Ravens
•Lindsay Nixon’s Happy Herbivore Series
•The Happy Herbivore Cookbook
•*Everyday Happy Herbivore
•Happy Herbivore Abroad
•*Happy Herbivore Guide to Plant-Based Eating
•Happy Herbivore Holidays & Gatherings
•Happy Herbivore Light & Lean
•Eric Brent and Glen Merzers' The HappyCow Cookbook
•Christina Ross' Love Fed
•Laura Theodore’s Jazzy Vegetarian Classics
•Dreena Burton's Plant-Powered Families
•Kim Campbell’s The PlantPure Nation Cookbook
•Heather Crosby’s YumUniverse
•*Pam Popper and Glen Merzer’s Food Over Medicine
•*J. Morris Hicks’s Healthy Eating, Healthy World
•*T. Colin Campbell and Howard Jacobson’s Whole and The Low-Carb Fraud

My favorites:
Stanford Inn & Ravens’ Restaurant. If you have ever had the pleasure of visiting, you will understand the memorable experience. They were one of the first North American inns to adopt sustainable practices beginning the green revolution.

Inspired by the Stanford’s Certified Organic gardens, The Ravens’ Restaurant, featured in Oprah Magazine, is outstanding and nationally acclaimed for vegan cuisine. Mendocino’s Stanford Inn & Ravens’ Restaurant is the only vegan resort in the US. (I hope more inns, resorts, and hotels will follow their lead).

From the Plant-Based Journey Making the Plant-Based Connection by Lani Muelrath.

With the world’s population projected to reach 9 billion by 2050, we’re in for some serious price hikes in food unless the balance in what we eat changes soon. Clearly, the path we’re taking is not going to work in the future. With Alzheimer’s, Cancer, Heart Disease, and the list goes on and on. Wake up America; we all have to join the journey. The food industry is another David vs. Goliath taken over our lives. We have a voice.

Additional Information:
I would encourage you to sign up for the Bites newsletter—which features exclusive recipes, giveaways, discount promotions, and more mini-eBooks—and join the community atBenBellaVegan.com . We have to continue to educate Americans to change their eating habits in order change our overall food industry. Get on Board.

Well-Done. The Best of the Best!


Listing of Books


Personal Experience:
As a vegan for a number of years, and a number of food allergies, I love discovering new and creative ways to enhance my menu, versus the same spinach everyday. When I began eliminating all processed foods, trans fats, sugar, additives and preservatives in foods, sulfites, wine and alcoholic beverages, salad dressings, dairy, eggs, milk, meats, and even fish, I began almost immediately seeing a huge dramatic difference. Sulfites are a group of sulfur-based compounds that may occur naturally, or may be added to food as an enhancer and preservative.

Previously, I was experiencing all sorts of heart issues with tachycardia, severe insomnia, headaches, stomach problems, intense allergies, continuous sinus infections, thyroid issues, and life threatening, severe analyphaxis (equipped with an Epi-Pen at all times). All these issues began when I started menopause at age 53. Before this time, my body had hormones to protect me. As we age, the protection is no longer there. We have to pay attention to our food as if medicine.

For years, I kept a food journal of everything I ate-- exercise, heart rate, blood pressure, and my symptoms. Sometimes these symptoms did not occur until up to 1-8 hrs. afterwards – same as medications. Even a topical cream would do the same. After monitoring this closely for years, I was able to determine my problems were related to the foods. I thought I was on a pretty healthy diet with no fast foods. However, it is the hidden things: additives and preservatives, causing most of the issues - chemicals in foods.

For the past five years, I have been on an all plant-based organic vegan diet of fresh vegetables, fruits, and whole grains. At age 63, I take no medications of any kind. Spinach, Kale, Chickpeas and Quinoa have become my new best friends. My issues went away with the plant-based diet. In addition, am fit, and maintain my size 4. In a family with a history of cancer, and Alzheimer’s, I continue to be conscious of my diet, and the need for a healthy diet-critical for ultimate health.

I have to be extremely careful, when dining out, which I seldom do-- as you do not know what hidden additives or preservatives are included in the foods and preparation. With one single additive, it will send my body and heart into havoc and will take up to a week to subside. In addition, the same thing happens with environmental, medications, and other toxins.

For this reason, I do my own cooking with fresh vegetables, and love finding new ways to prepare my foods. I love cooking even for myself, as single with grown children and hitting the local green markets downtown where I reside. With my food allergies, I have learned to substitute items and recipes, where needed.

For this reason, cookbooks such as BenBella's an excellent way to get a wide selection of recipes to fit your respective lifestyle and a fabulous resource - in one place.

A huge advocate for the plant based diet, I enjoy finding books which educate those who are still stuck in the old way of thinking (some continue to complain) with ongoing health issues, and yet they have still not taken the plunge (my own family members included). Our children and grandchildren cannot continue eating this crap. Your body matters, and only you can control what you put into it and how it performs. Like a car, you have to maintain it.

I also work with the hospitality industry --hotels, inns, andB&Bs, with their marketing and websites. Foods are top on the list. The properties I work with cater to a wide variety of diets, from the plant-based and vegan diets, while staying abreast of the industry, with alternative menus for guest travelers. When traveling guests do not have to give up, or compromise: their preferences, food choices, and lifestyle. It is comforting to know prior to guest arrival, they inquire about dietary preference or restrictions and plan accordingly for Vegan, Vegetarian, Gluten, Lactose, or Paleo.

Join the Plant-Based Journey!

Source: www.judithdcollinsconsulting.com/#!BenBellas-Best-of-PlantBased-Eating/cmoa/5642322e0cf2f51f32346b77
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