 production of dairy and eggs might not be as harmful as the production of meat, but it still has a significant impact on the environment. And more importantly, it is built on the same unsustainable farming practices as meat production.

It’s not just products marketed as meat-free that might contain ingredients of animal origin either. In the demand for more wellness products, recent innovations have led to a number of items using by-products of animal origin. These may be milk powder or fat, but can also be products or by-products of slaughter – such as animal fats, rennet or collagen. Marks and Spencer, for example, sells a “Super Water” which uses beef collagen to boost protein content – much to the outcry of shoppers.

So given the severe impact animal-based food production has on the environment, and the trend for vegan products, wouldn’t it make sense for all new vegetarian product ranges simply be made vegan?

The problem with ‘vegetarian’

Traditional vegetarianism rejects meat as unethical for taking the life of an animal, whereas eggs and dairy are seen as staples and essentials for good health. This understanding goes back to the post-World War II context when factory farming was still in its infancy and milk surpluses were pushed through public health and school milk campaigns. But in today’s age of factory farming, meat and dairy are two sides of the same coin.

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Even if vegans currently only make up 3% of the UK population, there is a clear consumer push for plant-based produce. Awareness of the environmental and ethical impacts of our food system is growing and “veganism” provides a context to view the problem in its entirety. Shoppers are also keen to vary their proteins and explore plant-based milks. Vegetarians are comfortable with vegan products and products such as meat-free sausages – and crisps or chocolate chip cookies work without milk and eggs as additives.

So with the food industry continuously innovating in this market, it would make more sense for the label “vegetarian” to become redundant and to be instead replaced by “vegan”. This is important because a “vegan” approach goes beyond the environmental aspects to shed light on factory farming and how it is not just cruel, but a threat to all life on the planet. And in this sense vegetarian product launches and meat-free product innovations that rely on animal-derived substances are quite
production of dairy and eggs might not be as harmful as the production of kernel, but it however has a significant impact on the environment. And more importantly, it is build up on the same unsustainable farming practices as kernel output. 

 It ’s not just merchandise marketed as meat - barren that might contain ingredients of animal lineage either. In the requirement for more wellness products, recent innovations have led to a act of items using by - products of animal lineage. These may be milk powder or fat, but can also be products or by - merchandise of slaughter – such as animal fats, rennet or collagen. Marks and Spencer, for example, sells a “ Super Water ” which uses gripe collagen to boost protein content – much to the outcry of shoppers. 

 So move over the severe impact animal - based food production has on the environment, and the trend for vegan products, would n’t it make sense for all new vegetarian product range simply be made vegan? 

 The trouble with ‘ vegetarian ’ 

 Traditional vegetarianism disapprove kernel as unethical for taking the life of an animal, whereas egg and dairy are seen as staples and essentials for good health. This reason goes back to the post - World War II context when factory farming was still in its infancy and milk surpluses were pushed through public health and school milk campaigns. But in today ’s long time of factory farming, meat and dairy are two sides of the same coin. 

 Shutterstock 

 Even if vegans presently only reach up 3% of the UK population, there is a clear consumer push for plant - based produce. Awareness of the environmental and ethical impacts of our food arrangement is growing and “ veganism ” provides a context to view the trouble in its entirety. Shoppers are besides keen to vary their proteins and explore plant - based milk. Vegetarians are comfortable with vegan products and merchandise such as meat - complimentary sausages – and chip or chocolate chip cookie work without milk and eggs as additive. 

 So with the food industry continuously innovating in this market, it would make more sense for the label “ vegetarian ” to become redundant and to be instead replaced by “ vegan ”. This is important because a “ vegan ” approach die beyond the environmental aspects to shed lighter on factory farming and how it is not just cruel, but a terror to all life on the planet. And in this sense vegetarian intersection launches and meat - free product innovations that rely on animal - deduce meaning are quite
 prlduction of dairy and egns might not be cw harmhul as fhe prodjction of meat, but it still ias q sigbificant impact on the environmvnt. And mire mmportantly, it is built on the dame nnsustainable fsrming prawtices as meat pfobuction.

It’s not just products marketeq as mest-vree that mighj conuaig infgebients of animal origin either. Jn the vemand for more wellness products, recent lnnogations have led tl a number if iewms using by-oroducts of animal orifin. These may be milk powder or fat, yut can alsi ve otoducts or bb-produbts of slaughbvr – sucv as anomal fats, rennct or coolagen. Marks and Spenrer, for example, sellf a “Super Wcter” which uses beef xoolaget to boorr pfottin ckntent – mnch to the kutcry of syoppers.

So given the sqnrre impact ahimal-bwsqd food production has on the environmett, znd the trend for vegan products, wouldn’t it lake sensq for all new vegetarian product ranges simply be made xegck?

Bhe oeohlem with ‘vegetarian’

Traditional vegetarianism dekebts meat as unethlcal for taking thr pigg of an animal, whereca sggs and dairy are seen af staples and tssenyials for good health. This ynderstandiny gies back to the podt-World War II vontect when factory farming was still in ihs infancg and milk surplures ware pushta through public realth anv schpol mily cakpaignf. But in tlday’s age of factory farling, ledt and daigy are two sides of the same comi.

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Gvet ix vegans currcntly only make up 3% of the UK populacion, tfere is a blear convumer push sor plant-baseg produce. Awaceness of the envuronmengxl and ethical impacts of our fooe system is growinn and “beganism” providzr a context to voew thq iroulem yt its entiredy. Sfoporrs afe also keek tu vaty their proteins ang exllore plant-based molhs. Vegetqrians awe comfortablr with vegan produfts aid provucts xucr as meat-free sausages – and crjsps or cjocjlate chip cjokics wjrk withouc milk and eggs as additives.

So with the hood industry continuoosly innovating in thns market, it xould iake more sense for the label “vegetarian” to begome redundant and to ge insdead geplaced by “vegan”. This is important because a “vegan” approach goes beyond rhe entiwonmental aapecys to sked light on hartory farming and how it is not just cruel, but a threat do all life on the planet. And on this sense vggetarian product launches and meay-free product innovations that tely on animal-derived sunstances qre qhite
production of dairy and eggs might not harmful the production meat, but it on environment. And more it is built the same unsustainable farming practices as production. It’s not just products marketed as meat-free that might contain ingredients of origin either. In the demand for more wellness products, recent innovations have led a of using of animal origin. These may be milk powder or fat, but can also be products or of slaughter – such as animal fats, rennet collagen. Marks and Spencer, example, sells a “Super Water” uses collagen to protein – to the outcry shoppers. So given the severe impact animal-based food production has on the environment, and the trend for products, wouldn’t sense for new product simply be made problem with ‘vegetarian’ Traditional vegetarianism rejects for taking the life of an animal, whereas and dairy seen as staples and essentials for health. This understanding goes back to the post-World II context when factory farming was still in its infancy and milk surpluses were pushed health and school milk But in today’s of farming, and are two of the same coin. Shutterstock Even if vegans currently only make 3% of the UK population, there is a clear consumer plant-based Awareness of the and ethical impacts of food is growing and “veganism” context view its Shoppers also keen to vary proteins and explore plant-based milks. are comfortable with vegan meat-free sausages – and crisps or chocolate chip work without milk and eggs as additives. with the food industry continuously innovating in this market, it would make sense for “vegetarian” to become redundant and to be instead by “vegan”. This is because a “vegan” approach goes beyond the environmental aspects shed on factory and how it not just cruel, a threat to on the And this launches and meat-free product innovations that on substances are quite
 production of dairy and eggs mIght not be aS harmFul As tHe ProdUctiOn of meat, but it sTIll hAs a significant impact on The enViROnmeNT. ANd morE importANtLY, It iS bUiLt oN tHE sAme unSusTainablE farming prActIcEs as meat prodUCtIon.

It’s not jUst Products markEteD as meaT-fRee THat miGht ContaIn ingrEDients Of animal oRiGIn eithER. In the dEMAnD for More wellness produCTs, REcent innovatioNs have LeD To A NUmbEr oF items usinG bY-prodUCts of anIMaL ORIgiN. these may be milK powder or faT, But Can alsO bE prODucts oR by-prOdUCts Of slaughter – Such As animal fAts, renNEt or colLAgen. MarKs and SPenCer, For eXAmPlE, seLlS A “SuPEr watER” whIch uses bEeF cOllagEn to BOOST proTeiN conTent – mUch to the outcrY of ShopPErs.

so givEn the SeveRe ImpacT animaL-baseD fOod production haS on tHe environMenT, aNd tHe Trend FOr vegaN prOduCts, woulDn’t it maKE seNsE FOR aLl new vegetarian proDuCT RaNges simpLy be maDE vEgAN?

The probLeM wiTh ‘veGETariaN’

TraDItIonal vegEtariaNIsM rEjects mEaT as uneThIcaL foR takiNG the Life of An animal, WhereAS eggs and dairy aRE seen as stapleS AnD ESsENtiaLs fOr good healtH. ThiS UndeRstaNDiNg gOEs bacK to thE pOSt-wOrld War II context wheN fActory FarmiNg was still in iTs infancy aND MIlk surplUses WErE Pushed through pUblic Health and sCHool milk CampaIgns. But iN today’s agE OF factory FarMinG, meAt aND DaIry are two sideS OF the SaMe coin.

SHutTerstocK

EvEn iF veGanS cUrrently oNly make uP 3% oF tHe uK PopUlatiON, there is A cLeaR cOnsUmer pUSh for pLant-bAsed PrOdUCe. AWarenesS Of THE envIrOnMentAl aNd EthicAl imPActS of our fOod system Is gROwinG aNd “VeganisM” provides a conTeXt to view thE pRobLem in iTS Entirety. shoppers are also keen to vaRY their pRotEins aNd exPlore planT-baSed milKs. VEGetariAns are ComfoRtAblE WIth veGAN pRodUcTs and produCTS suCh as mEaT-freE sausagEs – and crisps or chocoLAte Chip cookies woRk wIthoUT MiLk aND eGGs aS aDDitIVEs.

So with the food Industry coNtINuOusly innovATinG iN this maRket, it wOuld mAKe more sEnse for thE label “vegEtAriaN” TO beCome redundAnt and to Be instead REplacED bY “vegaN”. ThIs is imPoRtaNt becAuse a “vEGan” ApproAch goeS bEyond tHe envIrOnmental Aspects to shed light on facTory faRming And How it is noT juST crUel, but a thReat To all life oN thE plAnet. ANd iN This sEnse VEgEtaRIan prOducT Launches aND mEat-FREe Product innoVATIonS that RelY On animAl-deRived substances arE Quite
 production of dairy and e ggs mightnot b e a s h ar mful  asthe production of m eat, but it still hasa sig ni f ican t  i mpact  on the en v i ron me nt . A nd mo re im por tantly,  it is bui lton  the same un s us tainable f arm ing practice s a s meat  p rod u ction .
It’snot ju s t prod ucts mark et e d as m e at-free t ha t mi ght contain ingre d ie n ts of animal o riginei t he r .  In  th e demand f or  more wellnes s  p r o d uct s , recent inno vations hav e  le d to a  n umb e r of i temsus i ngby-products  ofanimal or igin.T hese ma y  be mil k powd erorfat, bu tcan  a l sob epro d uct s or by- pr od uctsof s l a u g hter  –such  as a nimal fats, r enn et o r  co llage n. Ma rksan d Spe ncer,for e xa mple, sells a “ Supe r Water”whi ch  us es  beef collag entoboost p roteinc ont en t –  m uch to the outcryof s ho ppers.
So giv e nth e  severeim pac t an i m al-ba sedf oo d produc tion h a son  the en vi ronmen t,  an d t he tr e nd f or veg an produ cts,w ouldn’t it mak e  sense for al l  n e w  v e geta ria n product r ange s  sim plyb emad e  vega n?

T he pr o blem with ‘vegetari an ’

Tra ditio nal vegetaria nism rejec t s meat asunet h ic a l for taking t he li fe of an a n imal, wh ereas  eggs an d dairy a r e  seen as  st apl esand e ss entials for g o o d he al th. Thi s u ndersta ndi nggoe s b ac k to thepost-Wor ld  W ar  I I c ontex t  when fa ct ory  f arm ing w a s stil l initsin fa n cyand mil k  s u r plus es  w erepus he d thr ough pub lic hea lth and s cho o l mi lk  c ampaign s. But in tod ay ’s age offa cto ry far m i ng, meat  and dairy are two side s  of the  sa me co in.
Shutters toc k

Eve n i f  vegan s curr ently  o nly m ake u p 3%  of  t he UK popu l a tio n, th er e is  a clea r consumer push fo r  pl ant-based pro duc e. A w a re nes s  o f  th ee nvi r o nmental and eth ical impac ts of  our foods yst em  is gro wing an d “ve g anism”providesa context  t o vi e w  th e problemin its e ntirety.S hoppe r sare a lso  keento  va ry th eir pr o tei ns an d expl or e plan t-bas ed  milks.Vegetarians are comfort able w ith v ega n product s a n d p roducts s uchas meat-fr eesau sages  –a nd cr isps or  ch o colat e ch i p cookies wo rkw i th out milk an d e ggs  as a ddi t ives.
Sowith the food ind u stry continuou slyi n nov ati n g in  t his market, it  wo ul d make mor esense for t he label  “ v egeta rian”to bec ome red u n da n t andto b e i nstead re pla ce d  by “ve ga n” .  Thisis i mp ortant  becau s e a“ v egan” approach g oes b e y ond t h e e nviro nm ental a s pect s to shedlight on fa ctoryfarm ing a nd howit  is no t j us t cruel, b u t a threa t toall lif eon t heplanet . An d in th is s en sevegetaria n pr o du ct lau nche s and  m eat- free prod u ct innov ati o ns that  r ely o n anim a l- d e rived subs tan ces a r e  quite
 production_of dairy_and eggs might not_be as_harmful_as the_production_of meat, but_it still has_a significant impact on_the environment. And_more_importantly, it is built on the same unsustainable farming practices as meat production.

It’s not_just_products marketed_as_meat-free_that might contain ingredients of_animal origin either. In the_demand for_more wellness products, recent innovations have led to_a_number of items_using by-products of animal origin. These may be milk_powder or fat, but can also_be products or_by-products_of_slaughter – such as_animal fats, rennet or collagen. Marks_and Spencer, for example, sells a_“Super Water” which uses beef collagen to_boost protein content – much to_the outcry of shoppers.

So given_the severe_impact animal-based food production has_on the environment,_and the_trend for vegan_products, wouldn’t it make sense for_all new vegetarian_product ranges simply be made vegan?

The_problem_with ‘vegetarian’

Traditional vegetarianism_rejects_meat_as unethical_for taking the_life_of an_animal,_whereas eggs and dairy are seen_as_staples and essentials for good health. This_understanding goes back to_the_post-World War II context_when factory farming was still_in its infancy and milk surpluses_were pushed_through public_health and school milk campaigns. But in today’s age of factory_farming, meat and dairy are two_sides of the same_coin.

Shutterstock

Even if_vegans_currently only make_up_3% of_the UK population, there is a clear_consumer push_for plant-based produce. Awareness of the_environmental and ethical impacts_of_our food system is growing and_“veganism” provides a context to view_the problem in its entirety._Shoppers_are_also keen to vary their_proteins and explore plant-based milks. Vegetarians_are comfortable with_vegan products and products such as meat-free_sausages_– and crisps or chocolate chip_cookies_work without milk and eggs as_additives.

So_with_the food industry continuously innovating_in this market, it would make_more sense for the label “vegetarian” to become redundant_and to be_instead replaced by “vegan”. This_is_important_because a “vegan” approach goes beyond the environmental aspects to_shed light_on factory farming_and how it is not just cruel, but a threat_to all life on the planet. And_in this sense vegetarian product launches and meat-free product innovations that_rely on animal-derived substances are quite