Day: August 10, 2021

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time; and Wunda Pea Milk Also.

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time
Freshly just introduced six new vegan options Credit: Freshly

Nestlé’s Meal Delivery Service Launches 6 Vegan Options For The First Time

Freshly is seeing growing demand for meat-free, plant-based options

Nestlé-owned brand Freshly just launched its first-ever vegan ready meal range.

Freshly is a weekly subscription service that delivers fresh, cooked meals. A team of chefs and nutritionists developed the meals without artificial ingredients, chemical preservatives, and highly processed sugars.

Purely Plant

Freshly is introducing six plant-based options under its Purely Plant brand. Customers can reheat the meat-free meals in around three minutes.

The vegan items include the Creamy Buffalo Cauli Mac and Cheeze, Farmstead Baked Pasta with Melty Cashew Cheeze, and an Indian-Spiced Chickpea Curry Bowl.

Freshly also offers a Moroccan Herb Falafel Bowl, the Rainbow Harvest Plant-Based Burger, and its Unwrapped Salsa Verde Burrito – also known as a ‘naked burrito’.

Surging demand

Demand for plant-based food climbs higher all the time. A report from earlier this year found that the US vegan food market increased by 27 percent during 2020.

This is nearly twice as fast as the total US retail food market, which grew by 15 percent.

According to Freshly, 65 percent of its customers identify as ‘flexitarian’. Flexitarians eat mostly plant-based meals but occasionally consume animal products.

Freshly Founder and CEO Mike Wystrach said the company is ‘thrilled’ about the new additions.

“We’re thrilled to provide our customers with a convenient way to incorporate minimally processed, plant-based meals into their routines,” he said.

“We recognize that it can be challenging to eat a more plant-based diet without sacrificing on taste; but with the launch of Freshly’s Purely Plant, we’re laser-focused on delivering a variety of delicious, convenient, and better-for-you meal options, while also supporting flexitarians looking to make simple changes towards a more plant-based lifestyle.” 

Nestlé controversy

Some consumers may be weary of supporting Nestlé for ethical reasons.

The world’s largest food and beverage company has been accused of using child labor, unethical water mining, and causing significant deforestation.

Read more about the issue here.

Nestlé To Launch New Plant-Based Pea Milk In UK Stores Next Week

The Wunda range is rivalling Swedish plant-based giant Oatly on its quest to ‘offer something different to what’s already on the shelves’…

Nestlé is bringing its range of plant-based pea milk to UK stores next week under the Wunda brand.

It comes after the food giant launched in Europe last month.

Wunda pea milk

The Wunda range is made from protein-packed yellow peas sourced in France and Belgium and promises to offer ‘strong nutritional value’ in comparison to similar products on the market.

Nestlé claims the range is high in fiber, low in sugar and fat, and enriched with calcium. Moreover, they are a source of vitamins D, B2, and B12.

Customers in the UK and Ireland will be able to find the products in Tesco and Coop stores from June 28. And, each 950ml carton retails at £1.90.

Nestle is set to launch its Wunda plant-based pea milks in the UK and Ireland later this month
We want to offer a drink that tastes great and makes using a plant-based milk alternative a tasty, positive, no-compromise experience’ Credit: Instagram

Nestlé launch

Managing Director of Food and Dairy at Nestlé’s UK and Ireland team is Honza Dusanek.

He told The Grocer that the company is ‘really excited’ to bring Wunda to the area and that the expansion is part of a wider aim of making plant-based milk alternatives popular among people who enjoy dairy.

‘We want to offer a drink that tastes great and makes using a plant-based milk alternative a tasty, positive, no-compromise experience that is good for you and good for the planet’, he said.

Moreover, the brand is looking to ‘disrupt the market’ and ‘offer something different to what’s already on the shelves’.

In Europe, the brand said it was already witnessing a ‘quiet revolution’ in the plant-based dairy sector.

Plant-based pea milk

The plant-based milk market is certainly expanding – including one of the industry’s leaders, Oatly.

The Swedish oat milk brand recently announced plans to open one of the world’s largest plant-based factories in the UK.

Additionally, another renowned brand – Linda McCartney  – is also launching plant-milks in the UK this summer.

Competition is rife, however.

Oatly launched a legal battle against one of its rivals Glebe Farm Foods earlier this month over accusations the brand had too similar a packaging style. 

The giant is seeking damages and calls for Glebe to stop using the PureOaty name.

Read our in-depth piece on whether vegans should support Nestlé here

Nestlé To Launch Plant-Based Pea Milk In UK Stores Next Week (

Everyone has to accept it now, the future (thankfully) is plant based !

Regards Mark

Horses are not sports equipment! What we should learn from the Tokyo Olympics

The German rider (and pentathlon fighter) Annika Schleu from Berlin lost her medal, which was already believed to be safe, because the horse “Saint Boy” she had been given bucked in show jumping and she therefore received 0 points.
31st place instead of the Olympic podium.

Schleu cried violently on the horse’s back, desperately trying to get the animal on course by hitting it with the whip.

All to no avail- And the gold dream was over!

The whole spectacle could be seen live on TV, but a shameful scene still triggered a more spectacular shit storm:
When “Saint Boy” refuses to even run into the riding course, national trainer Kim Raisner rushes to the fence, just wanting to help the rider.
That is not enough! She also becomes active herself.

First the trainer boxed the horse in the side, then she asked Schleu: “Hit it right! Hit it!”
Finally, the trainer was officially excluded from the Olympic Games, Annika Schleu was out anyway, but also received a violent shit storm as a result of her hideous behavior, which forced her to delete her account.

Saint Boy showed massive signs of panic, overwhelming, stress, fear and helplessness.

The allegations to Schleu and trainer Raisner: Beating the obviously nervous horse is cruelty to animals.
In addition, Schleu behaved completely hysterically and transferred her own frustration to the animal.

Since this incident, the press has been forced to show solidarity with the human actors in this drama.
Thousands of times every day we had to listen to interviews with justifications, explanations, even cheeky accusations against the horse, all with a single purpose: to save the brutal business with horses from public anger.

It was about business again and this business is worth billions and is run by the rich who “train” not only horses but also the media!

The association also had a say for us: “… the international association has to change the rules.
It needs to be redesigned to protect horse and rider. The welfare of the animals and fair competition conditions for the athletes must be the focus. “

Apparently the association wants to save the own business and therefore speaks of a change in the rule, and not of the abolition of equestrian sport in the Olympia, where the animals are only used as means for the purpose, and are beaten if they say NO!

But as soon as the association sees the number (104.000) of people who have signed many petitions for the abolition of equestrian sport, something will understand.
Or must understand!

Action must be taken now! We demand: The immediate PARTICIPATION STOP of horses at the Olympics! Cruelty to animals is neither compatible with the Olympic spirit nor with animal welfare!

1.Sign and share:



My best regards to all, Venus

Regarding The Pain Of Farmed Animals.

With thanks as always to Stacey at ‘Our Compass’ – Regards Mark

Regarding the Pain of Farmed Animals

by Stacey

All animals exploited for food, die for food. As long as animal exploitation exists in an accepting, apathetic world, animals will suffer: no animal farm is a humane animal farm, that’s the lie people exploit to validate the violence they inflict on animals. And don’t forget that globally, >90% of animals exploited for consumption were “produced” in intensive operations, and that figure rises to >95% in the USA.

Stop pretending there is a right way to do the wrong thing, if you care about animals, you’ll stop your participation in their exploitation. And even if you don’t care about animals, that still doesn’t give you the privilege to abuse their bodies and kill them. You don’t have to love or care for animals, you just have to not hurt them. SL

Source United Poultry Concerns

By Karen Davis, PhD, President of United Poultry Concerns

Factory farms are places in which large numbers of genetically and chemically manipulated animals are warehoused to grow into food for human consumption. In these places, animals are mired in the squalor that results when groups of creatures of any species are crowded together in accumulating waste. We now know that these animals are not only forcibly confined in environmental filth including toxic gases, but that they are caged in bodies wracked with painful deformities and diseases inflicted on them by human beings. They are locked into what the twentieth-century animal rights activist Henry Spira referred to as “the universe of pain and suffering” from which there is no escape but in death.

By “we,” I mean those of us in the animal advocacy movement who focus particularly on the plight of farmed animals and who track the evidence reported by agribusiness researchers specializing in farmed animal “diseases of production” and “welfare.” For example, in “Pain in Birds,” animal scientist Michael Gentle writes that the “widespread chronic orthopedic disease in domestic poultry,” added to the fact that there is a “wide variety of receptors in the joint capsule of the chicken,” including pain receptors, supports the behavioral evidence that the birds are in chronic pain.

In 1990, the American Association of Avian Pathologists identified three of the most common bone pathologies associated with the forced rapid growth of present day poultry: Angular bone deformities, in which the bones become bowed in or out or twisted; tibial dyschondroplasia, in which the bones develop fractures and fissures; and spondylothesis, in which the vertebra become dislocated and/or cartilage proliferates in the lower backbone, pinching on the spinal cord and lower back nerves.

For all of these tortures, no pain relief is offered. Having been in a “pain management” program since May following my spinal surgery, I both can and cannot imagine the unrelieved suffering of these birds. I think about their suffering in its own right and also in terms of our society’s expectation of immediate pharmaceutical relief for everything from mild depression to minor stomach upset.

Before Factory Farms

In his book Animal Revolution, Richard Ryder (who coined the term “speciesism”) offers a glimpse of how animals were prepared for meals in the typical 18th-century English household during the Age of Enlightenment. Alexander Pope, the great English poet of the time, described “kitchens covered with blood and filled with the cries of creatures expiring in tortures.”

Many people believe that the pre-factory-farming era was idyllic, or nearly so, for chickens, turkeys, and other farmed animals. In reality, factory farming is an extension of age-old attitudes and practices toward animals raised for food. For example, Keith Thomas, in Man and the Natural World, observes that poultry and game birds in previous centuries “were often fattened in darkness and confinement, sometimes being blinded as well.”

Geese were thought to put on weight if the webs of their feet were nailed to the floor, and “it was the custom of some seventeenth-century housewives to cut the legs off living fowl in the belief that it made their flesh more tender.” The London poulterers, Thomas writes, “kept thousands of live birds in their cellars and attics” in conditions forecasting today’s factory farms.

In A Natural History of the Senses, Diane Ackerman describes culinary practices that arose in eighteenth-century England, when “bored city dwellers became fascinated by sadism,” including the idea that “torturing an animal made its meat healthier and better tasting.” One recipe starts out: “Take a red cock that is not too old and beat him to death.” Another instructs:

Take a goose, or a Duck, or some such lively creature pull off all her feathers, only the head and neck must be spared: then make a fire round about her, not too close to her, that the smoke do not choke her, and that the fire may not burn her too soon; not too far off, that she may not escape free: within the circle of the fire let there be set small cups and pots of water, wherein salt and honey are mingled; and let there be set also chargers full of sodden Apples, cut into small pieces in the dish. The Goose must be all larded, and basted over with butter: put then fire about her, but do not make too much haste, when as you see her begin to roast; for by walking about and flying here and there, being cooped in by the fire that stops her way out the unwearied Goose is kept in; she will fall to drink the water to quench her thirst, and cool her heart and all her body, and the Apple sauce will make her dung and cleanse and empty her. And when she roasteth, and consumes inwardly, always wet her head and heart with a wet sponge; and when you see her giddy with running, and begin to stumble, her heart wants moisture, and she is roasted enough. Take her up and set her before your guests and she will cry as you cut off any part from her and will be almost eaten up before she be dead: it is mighty pleasant to behold!

Eighteenth-and nineteenth-century literature offers additional testimony regarding the treatment of chickens and other domestic fowl. In Tobias Smollett’s novel The Expedition of Humphry Clinker, published in 1771, the Welsh traveler Matthew Bramble complains during a visit to London that “the poultry is all rotten, in consequence of a fever, occasioned by the infamous practice of sewing up the gut, that they may be the sooner fattened in coops, in consequence of this cruel retention.”

In order to whiten their flesh, calves, sheep, birds, and sometimes lambs, were stuck in the neck so that the blood would drain out slowly for hours and days. The wound would be stopped up and the animal would be left to linger alive for another day or so. In The Rural Life of England, William Howitt describes the practice of hanging live turkeys in the kitchen upside down by their heels to bleed out “through a vein opened under the tongue,” to improve their color. This is also how calves became veal prior to the adoption of the veal crate in the twentieth century – they were suspended upside down from the kitchen ceiling.

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How To Transform The Way The World Produces, Consumes & Thinks About Food.

WAV Comment – Firstly, we would like to welcome our new friends from Thimphu, the national capital of Bhutan.  We both hope you will find some of our articles of interest; and take the information with you forwards, for the benefit welfare of all animals and people in your beautiful region of the world.

Regards Mark and Venus

Philip Lymbery | How To Transform The Way The World Produces, Consumes & Thinks About Food

How To Transform The Way The World Produces, Consumes & Thinks About Food

 This is a 3 page article.

Why the UN Food Systems Summit is Already a Success

Transformation – denoting a complete change to make things better – is the ambition of the UN Food Systems Summit scheduled for New York in September.

The Summit aims to awaken the world to the fact that we all must work together to transform the way the world produces, consumes and thinks about food. It is a summit for everyone everywhere – a people’s summit. It is also a solutions summit that will require everyone to take action to transform the world’s food systems.

It was convened by United Nations Secretary-General António Guterres with the words, “It is time to change how we produce and consume, including to reduce greenhouse emissions. Transforming food systems is crucial for delivering all the Sustainable Development Goals.”

Big Change

What excites me about the Summit is that word, transforming food systems. What has been missing from previous narratives by policymakers about food is that tweaking the system isn’t nearly enough. That big change is needed. And the first step to big change is recognition. Recognition that there is a problem of a scale that needs game-changing solutions. That the only thing that will save the day is transformation

The Summit itself is recognition that without transformational change in the global food sector, then the world will fall perilously short of sustainability targets set by world leaders for 2030. By Compassion In World Farming’s own analysis, without a move away from industrial animal agriculture – factory farming – several crucial Sustainable Development Goals (SDGs) will be rendered unreachable.

The fact the Summit has been called at all is big news. For many years, sustainability, health, the environment and animal welfare issues have worked against a backdrop that food matters have generally been low on the political agenda.

For decades, there has been a marked complacency about food and the way we produce it. Governments have seen cheap food at any cost as a meal ticket to popularity.

Policymakers at national and international level have long failed to recognise the pivotal role of food to addressing so many of the major challenges facing our society: climate change, the collapse of nature, sustainability (or the lack of it). Food, particularly resource-intensive meat and other animal-sourced foods have barely registered in climate talks. Biodiversity conferences have largely ignored the elephant in the room – that the industrialisation of food has driven the collapse of nature.

Health considerations too have largely been disconnected from food, at least until recently. The Covid pandemic has highlighted the interconnectedness of issues, including how keeping animals in industrial breeding grounds for disease could be brewing up the next pandemic. The EU’s ruling Council in Brussels, for example, recently described industrial agriculture as increasing the “risk of future pandemics” and went on to say that it “needs to be tackled” alongside other major issues including climate change and deforestation.

And then there is hunger, the UN Secretary General’s starting point when convening the conference. Guterres pointed out that, “Today, more than 820 million people do not have enough to eat. It is unacceptable that hunger is on the rise at a time when the world wastes more than 1 billion tonnes of food every year”. And he’s right. The world produces enough food for twice the number of people alive today. Yet, four billion people’s worth of food is feeding factory farmed animals who then waste the vast majority of calories and protein in conversion to meat, milk and eggs.

On top of this, industrialised animal agriculture outcompetes small-scale farmers, especially women and indigenous peoples in the developing Global South, robbing them of the ability to produce their own food, often leaving them too poor to buy the industrialised products, causing serious food security issues. 

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