#coconut milk products market

[analystavengers]

Coconut Milk Products Market report includes all data sets and factors such as Growth plan, Production, Market, Purchase, Profit, Investment, Technologies.

[kteezy997]

The Candy Man-Part Seven// W.W.

Info/Warnings: fluff, referring to cum as "cream," male receiving oral sex-kinda graphic

Willy came back into the bedroom later on and spooned you under the covers, "Mae just needed her diaper changed. Mocha is still sleeping soundly." He gave you a tired yet sweet kiss on cheek.

"Thank you for checking on them." you said, taking a hold of his hand that rested at your waist.

"Don't thank me, I love taking care of them. They are my babies, after all. And they are so cute. They look exactly like their Mommy." he nuzzled his nose against your cheek.

"Oh no they don't," you argued, "they are your little clones." you yawned, scooting back further to nestle warmly against him, "I gave birth to mini Willy Wonkas."

"I never want to disagree with you on anything, honey, but you're wrong on this one. They are just like you." he cuddled you tighter, resting his head on you.

He would not let you win this one. You were telling the truth, you thought. Maple and Mocha had green eyes, dark chocolate hair that was starting to curl, and high cheekbones, but he would fight this until the very end.

........

Luckily, the next morning, you woke before Willy did. It was your turn to get the twins ready for the day, and you were glad to spend the time with them.

They were both awake when you arrived in the nursery, bright green eyes opened. They were happy to see you. You changed their diapers and got them into some cute clothes for the new day.

You carried them downstairs and sat and let them nurse for a little while until they were full. When they were done, you put them each in a baby seat with some toys and they were content. You pumped some extra milk and put it in a little jar in the refrigerator for Willy later.

You got to working on a pancake breakfast for you and Willy. You used some Wonka chocolate chips in them, of course. Before you knew it, you heard his footsteps coming down to the kitchen, looking well rested, but he had messy curls, of course.

"Awe, look at my little family." he cooed, kissing each of the babies on the cheek and making them giggle. "Daddy loves you so much." he sang, smiling at them with such joy. He came over to you, wrapping his arms around you as you flipped pancakes on the stove.

"Good morning, Daddy." you smiled, kissing his lips.

"Mm, good morning. Smells amazing in here, my love." he gave you a little peck on the lips before heading over to the coffee pot to pour himself a mug.

"There's some milk for your coffee in the fridge." you said, plating up some pancakes.

Willy looked at you, wide eyed and in disbelief.

You gave him a little wink.

He was speechless as he opened up the fridge and picked up the small jar with your creamy liquid in it. "Oh honey, thank you." he said, twisting open the jar and pouring the milk into his hot coffee mug. He saved the last little bit to drink directly from the jar, "Ahh, it's so good. No wonder the twins are so happy and healthy when they've got a diet based on your milk. They love it too."

"Well, Mr. Wonka," you began, handing him a plate of fresh, steaming flapjacks, "you might like my milk, but I want your cream at nap time, sir."

Willy's eyes nearly popped out their sockalets, "Oh, of course, my darling." he gulped as he took the plate from your hand.

You sat down and had breakfast together as you watched the babies play.

“Oh, babe, I’ve come up with an idea on how to boost your milk production.” he announced with his signature enthusiasm.

“Oh yeah? How’s that?”

“Well, I’ve read that it’s all about hydration, and coconut water is perfect. I’m going to come up with a drink for you to try. I’ll add strawberries and cream to the coconut water for sweetness.”

“Awe, Willy that’s so sweet. And if it’s good, maybe we can start making it for the shoppe. Along with other flavors!” it made you so happy when he fueled his creativity and imagination, “We could market to breastfeeding mothers, young children, the elderly, anyone that needs extra hydration.”

“That’s exactly what I thought too! An idea worth expanding upon. And speaking of expanding, which you and I have talked about with our business, I think we are going to need a factory. We have simply outgrown the chocolate shoppe. It's what we will need to share my chocolate with the world, y/n.” his eyes had the same ambitious gleam about them as the day you met him, just a young man trying to get the word out about his magnificent candy.

“Oh, wow, a whole factory. I love it, Willy. It sounds amazing.” you were in awe, “but where would we build it?”

“That’s the best part, I’m looking to buy that abandoned castle outside of town. It’s got great bones, y/n!”

“That’s great! And think of all the jobs it will provide to the community! Oh, honey, this is your best idea yet, I’m so happy.” you got up from you seat and hugged your handsome, smiling lover.

Willy kissed you and said, “I think this will be wonderful for our family, darling. If all goes well, Willy Wonka’s Chocolate Factory will be theirs to run one day.” he looked fondly at your twins. They chewed on their toys and jabbered gleefully back and forth.

“It will, my love. I know that you can achieve anything you set your mind to.”

“We, y/n. We can do anything, the four of us. We will have our very own chocolate empire.”

…….

The twins ate once more, and Willy put them down in their cribs for their nap. You practically dragged him by the collar and into your bedroom.

“It is so sexy seeing you come so alive when you speak of your dreams and ideas.” you said, unbuttoning his pants.

“Why thank you.” he said nonchalantly.

“I told you that I wanted your cream, Mr. Wonka, so you better give it to me.” you kneeled in front of him, taking his thick cock into your mouth.

“Mmm.” he moaned behind closed lips as you sucked him.

You slurped back and forth on his cock, bobbing your head. You loved how he filled your mouth and rutted his hips softly into the back of your throat. It was as if he was so excited that he couldn’t contain himself.

Willy brushed his fingers through your hair, keeping your locks out of your face while you pleasured him.

You let his cock plop out of your mouth, his deep pink tip leaking transparent cum. You slowly stroked his veiny shaft with your hands, and moved down, running your tongue over his balls. He was full, and ready to burst. You gently suckled at them before sliding your tongue along the underside of his cock. You teased his smooth tip with your puckered lips just a minute longer.

“Aww, here it comes. Take my cream, my love. It’s all for you.” Willy panted softly.

You opened your mouth, tongue flat out, ready to catch his stream. And he did not disappoint; his load was thick and plentiful, creamy yet salty. It was exactly what you’d been craving.

@gatoenlaciudad @thebetawolfgirl @musicandbooksaremyhappyplace @softhecreator @tchalamss @bitchyunknownuser @lixzey @kpopgirlbtssvt

[traditionaldream]

Trad girls don't gatekeep 🎀

These are just some tips/products I want to share with you ♡

1) Lipsticks

Revlon, Certainly Red: I love this red lipstick and plus, it is a true vintage shade! It has been on the market since 1951.

Deliplus, shade 202: It's a supermarket (Mercadona) lipstick, but it is the perfect pink shade, it makes me feel like Audrey Hepburn in "Breakfast at Tiffany's".

Aquaphor Lip Repair: This one is just amazing at hydrating your lips and a good base layer to use under lipsticks.

2) Hair

Sleep with a satin bonnet/satin scarf: I have long curly hair and this has helped me tremendously with tangles and frizz. You can find bonnets everywhere and the scarf method, which was very popular back in the day, makes me feel like I am a 40s housewife going to bed.

Pantene Pro-v coconut infused oil: I love the scent of this hair oil

3) Creams and Perfumes

Nivea, the blue tin can one: it has been on the market for a long time (yay vintage) and it's very moisturizing. If you are acne prone, I wouldn't really advise you putting it on your face, though.

Dove Pampering Care with Shea Butter and Vanilla: Do I need to say more? The scent is divine.

Dior Hypnotic Poison: My favorite perfume and one of the best scents out there

Victoria's Secret body mists: I love the Pure Seduction, Aqua Kiss and the Coconut Milk and Rose. Also Zara's Fields in the Nightfall.

These are just some tips, my beautiful girls ♡ I hope you enjoyed them

[pocketvenuslux]

Fine Fragrances Are Getting a New Gourmet Twist

Distinct from “gourmand” fragrances that favour food notes of vanilla or almond, “neo-gourmand” fragrances are more sophisticated and sculptural.

As fragrance enjoys a post-pandemic boom, mass retailers and niche brands are hopping on the trend producing new and experimental olfactive takes on milks, fruits, nuts and other pantry staples.

Founders and fragranciers say neo-gourmands are both nostalgic and novel, able to evoke the pleasure of food and the comfort of memory while also having an “addictive” quality.

Read the rest of the article under the cut

Beauty shoppers have never been more ravenous for foodlike fragrances. Generally sweet and historically marketed to young women or adolescents, scents that feature edible notes like vanilla, chocolate or coconut are lately one of the most popular categories in the fragrance industry, where they’re known as “gourmands.” But a new batch of scents, referred to by perfumers and retailers as “neo-gourmands,” are taking the concept into more sophisticated and offbeat territory. Some are built around unexpected notes, like sesame or sea salt, while others add woody, smoky or contrasting notes to produce new and unusual scent cocktails.

Neo-gourmands are “hitting everywhere, from a trickle-up, trickle-down perspective,” said Mary Testa-Gough, associate vice president of product and fragrance development at Bath and Body Works. The mall brand recently launched a new scent for the holidays called Perfect in Pink, with a signature note based on a fictional fruit — the Yum-Yum cherry — created with the Swiss flavour and fragrance corporation Givaudan and nosed by Louise Turner, whose portfolio also includes Carolina Herrera’s Good Girl.

Neo-gourmands are helping to drive the red-hot fragrance market, one of the fastest-growing segments in beauty this year with sales up 14 percent in the third quarter, according to data from Circana, driven in large part by a tilt toward the luxury market. In its most recent earnings report, Bath and Body Works upped its sales expectations for the fourth quarter of 2024, driven in part by holiday demand for its premiumised scents like Perfect in Pink.

The food-focused fragrances also offer a way into a more mainstream category for niche brands like D.S. & Durga and By Kilian. Gourmand scents can be thought of as twee or unsophisticated, and for brands that market themselves to connoisseurs, a super-sweet, cherry-laden perfume might not fit the bill. On the other hand, an accord of red fruit, leather and salt just might.

Upmarket retailer Bluemercury has a dedicated assortment of neo-gourmands centred on “dark vanilla,” combined with leathers or ambers. Best-sellers include BDK Parfums Velvet Tonka ($230) and Tom Ford Tobacco Vanille ($300). While vanilla is far and away the most popular hook, Gatlin Chambers, a merchant assistant with the retailer, has also noticed marked interest in fruits, marshmallows and pistachios.

The resurgence of gourmand fragrances relies on the earthly magic of nostalgia. Just as trends from the 1990s and 2000s like low-rise jeans and pochette It-bags have reappeared in fashion, similar ripples are moving through the beauty industry. Some of the most enduring gourmands, like Thierry Mugler’s Angel, a blend of fruit, chocolate and vanilla, were minted in that era.

For Rosie Johnston, a makeup artist turned perfumer, the current popularity of gourmands reminds her of the Los Angeles she moved to in the ‘90s. “Even though there was that grunge era, and the whole Nirvana movement, all of that, people were wearing vanilla essential oil,” Johnston said. “It was, like, a sweet kind of dirty.”

Johnston founded a clean fine-fragrance label, called By Rosie Jane, in 2012, and released a scent called Dulce in 2022. “I think we were all craving the same thing. We all went through Covid.” She wanted Dulce “to be reminiscent of a time that felt a little easier, a little more close and connected.”

The minimalist label Commodity’s best-seller is called Milk, but made with sesame oil. The result “gives a sense of familiarity without being precisely identifiable,” according to Vicken Arslanian, the founder and chief executive of Europarfums, the US-based fragrance portfolio that acquired Commodity in 2019. Arslanian added that the scent accounts for about 60 percent of the brand’s sales. “You’re getting the clarity of the classic singular gourmand notes with the esoteric experimentation of the artistic fragrances,” Arslanian said.

Tapping into the trend doesn’t necessarily mean entirely new formulations. Legacy brands like Lancôme and Dolce & Gabbana have been reworking their hero scents with a neo-gourmand twist. Lancôme’s Idôle Nectar, introduced in 2022, features notes of vanilla, caramel and popcorn, while Dolce & Gabbana launched an intense version of its Devotion fragrance this year that opens with a hazelnut pop (and is based in vanilla). Mugler recently expanded its decades-old Angel line with Fantasm, which blends the original with dollops of creamy piña colada.

In September, Glossier released the first two extensions of its best-selling scent You, one made with musk and wood and the other with plum and buttercream. The latter, You Rêve, has polarised fans of the original scent. “The warm plum scent is lipsticky — almost plasticky — in a super cool, nostalgic way,” one Fragrantica user wrote. Another likened it to “cherry chapstick.”

“A lot of times we’re using these notes to create something addictive,” said Frank Voelkl, the perfumer at fragrance house DSM-Firmenich responsible for the new You. The term comes up constantly in describing neo-gourmands, which “still want to be sweet and addictive, but also want to be a bit more elevated,” Moda Operandi’s beauty director Jessica Matlin recently told Allure. They want customers coming back for repeat sniffs.

More experiments in foodie scents are coming down the pipeline. In January, Shiseido will officially unveil Le Sel d’Issey, Issey Miyake’s interpretation of a sea-salt fragrance, and the last one the Japanese designer worked on before his passing in 2022. The brand hopes to capture the hearts and noses of young male customers. Also in January, Parfums Christian will introduce Bois Talisman, a vanilla-forward scent inspired by sugar cubes and cedarwood that “invents its own expressive realm, of immediate and universal addiction,” wrote Francis Kurkdjian, Dior’s nose and “Creation Director.”

“I think these flavourful, tasty textures are probably a little bit what you call the ‘new gourmand.’” Voelkl added. “It’s more complex, it’s more faceted. It goes way beyond being just sweet.”

[psychicsheeparcade]

Lactose Intolerance Market Growth, Opportunities and Industry Forecast Report 2034

Lactose intolerance is a digestive disorder where individuals cannot digest lactose, a sugar found in milk and dairy products. This has led to a significant demand for lactose-free products, including dairy alternatives and enzyme supplements, creating a thriving market. The lactose intolerance market is expected to see strong growth in the coming years, driven by rising lactose intolerance cases, particularly in Asia-Pacific, where a large percentage of the population is affected.

The  lactose intolerance Market related products, including lactose-free foods, beverages, and lactase supplements, has witnessed strong growth. The global lactose-free market was valued at around USD 12 billion in 2022 and is projected to reach USD 18-20 billion by 2030, growing at a compound annual growth rate (CAGR) of approximately 6-7%. The rising consumer awareness about the digestive issues associated with lactose intolerance is a key factor driving this growth.

Get a Sample Copy of Report, Click Here: https://wemarketresearch.com/reports/request-free-sample-pdf/global-lactose-intolerance-market/1521

Lactose Intolerance Market Drivers

Several factors are driving the growth of the lactose intolerance market:

Increasing Prevalence: Studies indicate that over 65% of the global population has some degree of lactose intolerance, leading to higher demand for solutions.

Rising Health Awareness: As more consumers seek to avoid gastrointestinal discomfort associated with lactose consumption, awareness campaigns and medical advice have led to a surge in demand for lactose-free products.

Dairy Alternatives: Growing interest in plant-based diets is pushing demand for lactose-free dairy alternatives like almond, soy, oat, and coconut milk. Veganism is another contributing factor here.

Product Innovations: Manufacturers are developing lactose-free dairy products, including milk, cheese, and yogurt, as well as supplements like lactase enzymes.

Lactose Intolerance Market Trends

Consumer Preference Shift: There has been a notable shift toward plant-based alternatives and lactose-free products as consumers seek more sustainable and healthy choices.

Fortification of Dairy Alternatives: Companies are fortifying plant-based products with nutrients like calcium, vitamin D, and protein to match the nutritional profile of traditional dairy.

Online Retail Growth: The rise of e-commerce platforms has made lactose-free products more accessible, increasing consumer convenience and fueling market growth.

Lactose Intolerance Market Challenges

Product Cost: Lactose-free products are often more expensive than their traditional counterparts, which can limit their appeal to cost-sensitive consumers.

Taste and Texture: Some consumers may still prefer the taste and texture of regular dairy products, which can make transitioning to lactose-free or plant-based alternatives challenging.

Lactose Intolerance Market Regional Analysis

North America and Europe are leading markets for lactose-free products, driven by well-established dairy industries and rising lactose intolerance awareness. The U.S. and Germany are key markets in these regions.

The Asia-Pacific region is expected to witness the highest growth, fueled by the high prevalence of lactose intolerance, particularly in countries like China, India, and Japan. The region’s large population, combined with increased disposable income and growing awareness of lactose intolerance, is propelling the market forward.

Lactose Intolerance Market Segmentation,

Product Type:

Lactose-Free Dairy Products: Milk, cheese, yogurt, ice cream.

Dairy Alternatives: Soy milk, almond milk, rice milk, oat milk.

Distribution Channel:

Supermarkets and Hypermarkets

Online Stores

Specialty Stores

Convenience Stores

Key companies profiled in this research study are,

Nestlé S.A.

Danone S.A.

The Coca-Cola Company (Fairlife)

Johnson & Johnson (Lactaid)

General Mills, Inc.

Valio Ltd.

Arla Foods amba

Dean Foods Company

Parmalat S.p.A.

Saputo Inc.

Conclusion

The Lactose Intolerance Market is poised for sustained growth, driven by increasing global awareness of lactose intolerance and the rising demand for lactose-free and dairy alternative products. As more individuals seek health-conscious, digestive-friendly, and sustainable options, the market for lactose-free dairy, plant-based alternatives, and lactase supplements will continue to expand. However, challenges such as product cost and taste preferences need to be addressed through innovation. With major industry players focusing on product development and fortification, the future of the lactose intolerance market appears promising, offering both consumers and businesses a wide range of opportunities.

[market-insider]

How the Plant-based Milk Market is Growing Worldwide: A Sustainable Alternatives

The global plant-based milk market size is estimated to reach USD 32.35 billion in 2030 and expand at a CAGR of 7.6% from 2024 to 2030, according to a new report by Grand View Research, Inc. The growth of the plant-based milk market is primarily driven by shifting consumer preferences towards healthier dietary choices and increasing awareness of lactose intolerance and dairy allergies. Consumers are increasingly opting for plant-based alternatives such as almond, soy, oat, coconut, and others, which offer nutritional benefits including vitamins, minerals, and proteins, without compromising on taste.

The growing adoption of vegan and flexitarian lifestyles worldwide has significantly expanded the consumer base for plant-based milk products. These dietary choices are driven by ethical considerations, environmental sustainability concerns, and perceived health benefits associated with reduced consumption of animal products is further expected to drive the market for plant-based milk during the forecast period.

The availability and convenience of plant-based milks have significantly improved, contributing to market growth. Major retailers and supermarkets now stock a wide range of plant-based milks, making them easily accessible to consumers. Online grocery platforms have also expanded their plant-based milk offerings, allowing consumers to conveniently purchase their preferred products from the comfort of their homes. This factor is further expected to drive the market for plant-based milk during the forecast period.

The plant-based milk market has seen significant expansion beyond North America and Europe, reaching new markets in Asia, Latin America, and the Middle East. In Asia, where lactose intolerance is prevalent, plant-based milks are gaining popularity as a suitable alternative to dairy. In Latin America, the growing middle class and increasing awareness of health and environmental issues are driving demand for plant-based milks.

Manufacturers in the plant-based milk market are investing in research and development to innovate and expand their product portfolios. This includes the introduction of new plant sources such as almond, soy, oat, coconut, and others, as well as fortified variants enriched with vitamins, minerals, and protein. Innovations in flavor profiles and packaging formats cater to diverse consumer preferences and convenience.

For More Details or Sample Copy please visit link @: Plant-based Milk Market Report

Plant-based Milk Market Report Highlights

Asia Pacific is expected to grow with the fastest CAGR of 8.2% over the forecast period from 2024 to 2030. The rise of vegetarianism and veganism, driven by concerns about animal cruelty, supports the demand for plant-based milks.

Based on product, the oat milk is expected to grow with the fastest CAGR of 9.4% over the forecast period. Oat milk is rich in dietary fiber, particularly beta-glucan, which has been shown to help lower cholesterol levels. Additionally, oat milk often contains higher levels of protein compared to other plant-based milks, making it a nutritious option for consumers.

Based on nature, organic plant-based milk is expected to growth with the fastest CAGR of 11.5% from 2024 to 2030. Organic plant-based milks are free from synthetic pesticides, fertilizers, and genetically modified organisms (GMOs), which appeals to health-conscious consumers.

Based on distribution channel, sales of plant-based milk proudcts through hypermarkets & supermarkets accounted for the largest share in the plant-based milk market in 2023. These retail outlets offer a wide variety of plant-based milk products, including different brands, types, and flavors. The extensive product range allows consumers to compare and choose according to their preferences, driving sales through this channel.

Gain deeper insights on the market and receive your free copy with TOC now @: Plant-based Milk Market Report

We have segmented the global plant-based milk market based on product, nature, flavor, distribution channel, and region.

[largesunglasses]

I developed a coconut allergy later in life. It started when Starbucks came out with some cloud macchiato or something that had coconut milk(?) in it. I had it a few times and felt weird then I had it when I was with my sister and I said something like doesn't it make your mouth tingle and your throat feel swollen. She then told me that would be an allergic reaction. I thought it was possibly just a liquid coconut thing and I could still have the flakes but no. Sophia has it wayyyy worse than me and can't use products with coconut oil in them. I get a little reaction but she needs Benadryl right away.

Anyways long story long my mom went to market basket today and got donuts for the first time. One box has coconut and two jelly and one had a chocolate frosted and a glazed. I was on the treadmill while my parents had theirs and when I came up I told my mom to just surprise me. She brought me a jelly I ate it and then my mouth felt funny. I asked if it was in with the coconut and she said no then oh shit yes. So not only did I take pre-workout, drink a coffee, now I have to take Benadryl. Let's hope my heart doesn't explode.

[vezlayfood1]

Healthy and Delicious: The Best Vegan Food Products for Your Diet

Embracing a vegan diet doesn't mean sacrificing flavor or nutrition. In fact, there is a vast array of Vegan Food Products on the market that are not only healthy but also incredibly delicious. Whether you're a seasoned vegan looking to spice up your meals or a newcomer exploring plant-based options, these top Vegan Products are sure to satisfy your taste buds and nourish your body.

1. Plant-Based Milks

Ditching dairy milk has never been easier with the wide selection of plant-based milks available. Options like almond, soy, oat, and coconut milk offer creamy textures and rich flavors that are perfect for pouring over cereal, blending into smoothies, or frothing for lattes.

2. Vegan Protein Sources

Protein is essential for building and repairing tissues, and vegan options are abundant. Tofu, tempeh, seitan, and legumes such as beans, lentils, and chickpeas are versatile protein sources that can be grilled, stir-fried, or baked into savory dishes.

3. Nut Butters

Nut butters like almond butter, peanut butter, and cashew butter are not only delicious but also packed with healthy fats, protein, and fiber. Spread them on toast, drizzle them over oatmeal, or use them as a dip for fruits and vegetables.

4. Whole Grains

Incorporating whole grains into your diet provides essential nutrients and sustained energy. Quinoa, brown rice, barley, and bulgur are just a few options that can be used as the base for grain bowls, salads, or side dishes.

5. Vegan Cheese

Say goodbye to bland salads and sandwiches with the wide variety of vegan cheeses available. From creamy cashew cheese to melty plant-based mozzarella, vegan cheeses add depth and richness to your favorite dishes without the need for dairy.

6. Plant-Based Meat Alternatives

Gone are the days of bland veggie burgers and tofu dogs. Today's plant-based meat alternatives are so convincing that even carnivores won't miss the real thing. Whether you're craving burgers, sausages, or meatballs, there's a vegan option for every palate.

7. Dairy-Free Yogurt

Creamy, tangy, and probiotic-rich, dairy-free yogurt is a staple in many vegan diets. Made from soy, coconut, almond, or cashew milk, vegan yogurts are perfect for breakfast bowls, smoothies, or enjoying on their own with fresh fruit and granola.

8. Vegan Desserts

Indulging in sweet treats doesn't have to derail your vegan lifestyle. From decadent chocolate cakes to creamy coconut ice cream, there are plenty of vegan dessert options to satisfy your sweet tooth guilt-free.

9. Plant-Based Snacks

When hunger strikes between meals, reach for plant-based snacks that are both satisfying and nutritious. Roasted chickpeas, veggie chips, trail mix, and fruit and nut bars are convenient options that provide a quick energy boost.

10. Vegan Frozen Meals

For busy days when cooking from scratch isn't an option, vegan frozen meals offer a convenient and delicious alternative. With options ranging from veggie-packed stir-fries to hearty bean chili, there's a frozen meal for every craving and dietary preference.

11. Plant-Based Spreads and Dips

Elevate your sandwiches and snacks with flavorful plant-based spreads and dips. Hummus, guacamole, pesto, and tahini are just a few options that add richness and depth to your meals while providing essential nutrients.

12. Non-Dairy Ice Cream

Cool off on hot days with creamy and indulgent non-dairy ice cream. Made from coconut, almond, soy, or cashew milk, vegan ice cream comes in a variety of flavors, from classic vanilla and chocolate to innovative options like salted caramel and cookie dough.

13. Vegan Baking Ingredients

Baking without eggs and dairy is easy with the wide range of vegan baking ingredients available. Replace eggs with flaxseed or chia seed "eggs," use plant-based milk and yogurt as substitutes for dairy, and opt for vegan chocolate chips and cocoa powder for your sweet treats.

14. Meat-Free Burgers and Sausages

Fire up the grill and enjoy meat-free burgers and sausages that are packed with flavor and protein. Made from ingredients like black beans, mushrooms, quinoa, and spices, these plant-based alternatives are perfect for summer barbecues and cookouts.

15. Vegan Ready-Made Meals

When you're short on time or energy, vegan ready-made meals are a convenient option for satisfying hunger without compromising on taste or nutrition. Look for options like frozen burritos, veggie burgers, and pre-packaged salads for quick and easy meals on the go.

16. Dairy-Free Cheese Alternatives

Expand your culinary repertoire with dairy-free cheese alternatives that melt, stretch, and crumble just like the real thing. Whether you're making pizza, nachos, or cheese platters, vegan cheese adds richness and flavor to your favorite dishes.

17. Vegan Condiments and Dressings

Enhance the flavor of your meals with vegan condiments and dressings that are free from animal products and artificial additives. From tangy barbecue sauce and spicy sriracha to creamy ranch and balsamic vinaigrette, there's a vegan option for every taste preference.

18. Plant-Based Beverages

Quench your thirst with refreshing plant-based beverages that are packed with vitamins, minerals, and antioxidants. Coconut water, herbal teas, fruit-infused water, and sparkling water are hydrating options that provide a welcome break from sugary sodas and juices.

19. Vegan Breakfast Foods

Start your day off right with nutritious and satisfying vegan breakfast foods. Overnight oats, chia seed pudding, tofu scramble, and avocado toast are delicious options that provide a good balance of protein, fiber, and healthy fats to keep you energized throughout the morning.

20. Meat-Free Deli Slices

Create delicious sandwiches and wraps with meat-free deli slices made from plant-based ingredients like seitan, tofu, and mushrooms. Whether you prefer smoky tempeh bacon, peppery vegan pepperoni, or classic deli-style slices, there's a vegan option to suit your taste buds.

Conclusion

With the abundance of delicious and nutritious vegan food available, adopting a plant-based diet has never been more enjoyable. From plant-based milks and protein sources to dairy-free yogurts and indulgent desserts, there's something for everyone to love. By incorporating these top vegan food products into your diet, you can enjoy the benefits of plant-based eating while satisfying your taste buds and nourishing your body.

With these additional vegan food products, you'll have even more options to explore and enjoy as you embark on your plant-based journey. From breakfast to dessert and everything in between, vegan eating has never been more delicious or satisfying.

More information about vezlay foods:

Name: Vezlay Foods                

Phone No: 7011736463

Address: A1/1, Nathu Colony Chowk Shahdara, New Delhi - 110093, INDIA

Website: https://vezlay.com/blog/list-of-vegan-food-products-in-india/

[bookwyrminspiration]

The weird thing about the elves is that all their produce seems to be gnomish but their pastries have to have dairy in them because Sophie’s talked about frosting and cheese so many times without saying “it *tasted* like __” and then I weirdly have this vivid memory of Kesler describing these pastries that tasted like “buttery clouds” in Lodestar right before the kids find out Wylie was kidnapped… but there don’t seem to be cows in the lost cities? Shannon?

Oh I've had this discussion before I am prepared! Pastries do seem to be the part of their diet that sticks out like a sore thumb because it doesn't match with all the other vegetables/fruits/occasional nut that compose said diet. And the scene you're mentioning is on pg 273 of Lodestar, your memory is very accurate

This may be because Shannon's said the foods and sweets are indulgences on her part, not something actually made to match the rest of the worldbuilding seamlessly. It's the one part she can make however she wants without it really mattering.

We could reason that all the dairy that would supposedly be needed to make these pastries are plant-based alternatives, made with almond/coconut/some other milk substitute that doesn't require any animals. There are plenty of vegetarian and vegan alternatives in the human market, so it's not a leap to assume elves have access to that technology as well. Including alternatives for butter and other animal products. They may even be better since keeper elves are apparently incapable of mediocrity

But then again, we could just suspension of disbelief it away. Or we could conclude elves eat dairy--as they're specified as vegetarians, not vegans--and the manner of production and distribution is just never addressed. Same as waste management.

It's a small thing that isn't entirely seamless, so you're definitely not the only one to notice it! Since it's not talked about, you can pretty much chose however you want to understand the pastries--I personally think of the pastries as made with plant-based alternatives

[arctic-hands]

Are Canada's food labeling laws really lax? @thetabirb 's mom brought us a variety of these "hot chocolates"

[Image Description: a torn and empty packet of drink mix. The packet is green, with a cartoony dancing green T-Rex. The torn top is branded "Gourmet Village", and the packet is labeled "Green Color Changing White Hot Chocolate Mix", with it repeated on the bottom in French ("Mélange Pour Chocolat Chaud Blanc Qui Devient Vert"). In the bottom corners it says in tiny letters "Artificial flavor/Aromes Artefciels". End I.D]

from the northern border but the interesting thing is, uh

[Image Description: the white back of the packet, showing the ingredients (and two seals, one declaring it gluten free and the other declaring it vegetarian). The ingredients are: sugars (sugar, corn syrup solids), modified milk ingredients (whey protein concentrate, dairy product solids), coconut oil, salt, dipotassium phosphate, mono- and diglycerides, cellulose gum, guar gum, artificial flavours, silicon dioxide, turmeric, annatto, tartrazine, Sunset Yellow FCF, Brilliant Blue FCF. Contains: Milk". Beneath that the ingredients are repeated in French. End I.D]

There's no actual chocolate in it. And not even in a white chocolate way, where there's cocoa butter but no cocoa powder and cocoa solids. There's no cocoa anything, meaning it's not chocolate. Which works for me because cocoa powder and solids give me vomiting migraines (the cocoa butter in white chocolate is fine), and it bypasses the ethics of supporting the consumption of slave-made chocolate, but. I'm baffled

In the U.S this would have to be called something like "chok'lit drink" or something. It's why we have "cheez" or "kreme", because they can't legally be called cheese or cream given their ingredients and/or formulation, or vegan foods are called "chik'n" and the like. There's even a push by the dairy industry to ban the marketing and calling of calling plant-based milk, "milk". And I know the E.U is even more anal about food designations. Theta and I were in disbelief that it didn't have any cocoa anything in it last night. Out of six different packets, only one of them had actual cocoa product in it.

(Also I drank my "hot chocolate" already, but one thing it was honest about was that it actually did turn my milk green.)

[smallnetbusiness]

The Secrets of Heavy Cream: The Magic Ingredient

Have you ever pondered the secret behind the silky, rich texture of your favorite creamy soup or foamy coffee? Heavy cream, a simple food, holds the key. A dairy product with high-fat content is heavy cream, commonly referred to as heavy whipped cream. Due to its lightness, the thick, high-fat portion of milk floats to the top.

The Making of Heavy Cream

Heavy cream is the most costly cream out there in the market. Also known as whipped cream, this heavy cream is used in a lot of home and commercial products including cakes, bakery items, etc. Our agricultural forefathers originally tamed animals for milk, and it was them who also discovered cream. They saw a thick layer forming at the top when they kept the fresh milk. The basis for many of our favorite foods, cream, was created at this time. This cream was subsequently developed into several forms throughout time as kitchen skills advanced, one of which was heavy cream. Its high-fat content, which is normally between 36% and 40%, is referred to as being "heavy."

Detailed Nutritional Analysis of Heavy Cream

Macronutrients A tablespoon of heavy cream has about 51 calories, with 5.5g of fat making up the majority of those calories. Additionally, it has 0.4g of carbs and 0.3g of protein. Macronutrients play a vital role in the functioning of our body. Minerals and vitamins Additionally loaded with essential vitamins and minerals including Vitamin A, calcium, and phosphorus, heavy cream is a crucial component of our meals. Vitamins and minerals keep you nutritious and healthy. Uses for Heavy Cream in Food Baking Nowadays people are inclined towards bakery items that they use in their lunch, supper, and sometimes for dinner as well. The key to flaky pastries in baking is heavy cream. Additionally, it is whipped to make fluffy whipped cream, a popular dessert topping used all over the world. People also like: Hiya Vitamins: Revolutionizing Children’s Nutrition And Supplements Sauces and Soups It is used to add richness to soups and sauces in savory recipes, turning everyday foods into delectable creations. Beverages And don't forget the drinks! Without foamy, whipped heavy cream, your favorite coffee or hot chocolate wouldn't taste the same. One of the biggest examples is cappuccino, espresso, etc.

Making Your Homemade Heavy Cream

Ingredients Milk and butter are the key ingredients that you need to make a delicious heavy cream. Step-by-Step Direction You may make your homemade heavy cream by combining milk and melted butter. Keep in mind that your cream will be richer the greater the milk's fat content.

Heavy Cream Alternatives

Butter and Milk If heavy cream isn't available, milk and butter can be used as a stand-in. Although the consistency won't be the same, the flavor will be comparable. Coconut Milk Coconut cream is a fantastic substitute for individuals who are vegan or have a dairy allergy that offers your meals a distinctive flavor.

The Effects of Heavy Cream on Health

Positive Features When used in moderation, heavy cream is abundant in vitamins and minerals and may be a component of a balanced diet. Negative Features It should be taken in moderation, especially by people with specific medical problems like diabetes or heart disease, due to its high fat and calorie content.

Why is heavy cream so beneficial?

In the realm of food, heavy cream is praised for a variety of reasons, including: Rich Flavor and Texture: Heavy cream is renowned for its flavor-enhancing properties as well as its rich, creamy texture. Few ingredients can equal the richness of flavor it gives. Versatility: Another thing that makes it so amazing is its versatility in the kitchen. A wide range of meals, from sweet to savory, can employ it. Heavy cream always seems to take a meal to the next level, whether it is whipped into cream for desserts, used to thicken soups and sauces, or added to coffees and lattes. Dense in nutrients: Despite having a high-fat level, heavy cream is nutrient-rich. It contains a healthy quantity of vitamin A and is a rich source of calcium and phosphorus, among other vitamins and minerals. It also has a good healthy fat ratio that is good for your health. Heavy cream is perfect for dishes that call for boiling at high temperatures because of its high-fat content, which avoids curdling. So, Heavy cream can boost feelings of fullness due to its high fat and calorie content, which may aid with weight management when used properly. Heavy cream provides many advantages, but it's vital to keep in mind that it also contains a lot of calories and saturated fat. It should be consumed as part of a balanced diet, just like all other foods.

Conclusion

Heavy cream is a treat in any home. Because of its flavor and creamy texture, it is a common ingredient in kitchens all around the world. However, attentive eating is advised because of its high calorie and fat content. Kids love heavy cream as they can eat pastries, and bread with extra heavy cream toppings. FAQs What distinguishes heavy cream from whipped cream? Whipping cream and heavy cream are comparable, however heavy cream is thicker because of its increased fat content. Is it possible to use milk for heavy cream in recipes? While milk cannot match the richness of heavy cream, it may be substituted in many recipes with a milk and butter mixture. Is heavy cream unhealthy for you? When used in moderation, heavy cream, like any other food, maybe a component of a healthy diet. It should only be consumed in moderation because of its high fat and calorie content, especially for people with specific medical problems. Is there a heavy cream substitute that doesn't include dairy? Coconut cream is a well-liked dairy-free substitute for heavy cream. Still not delicious like heavy cream but still they can work if it isn’t available. Am I able to create heavy cream at home? Yes, you can make heavy cream at home by combining butter and milk. With some help of frothing machines, it will be easier to make. Read the full article

[germinal16]

Kuala Lumpur: Estuary of Cloudy Streams

”The world was so recent that many things lacked names, and in order to indicate them it was necessary to point.”

This may be the most fitting description of what I encountered as trying to order the breakfast in the Little India, Kuala Lumpur. Sitting outside the door, a customer was having a balloon-resembled food, something between bread and pancakes. I wanted to order the same thing but didn’t know how to express it, so I simply pointed to the photo on the menu and ordered what looked the most similar to it.

”We don’t have that anymore,” the waiter spoke with a southern accent, ”because…blah blah blah. Would you like something else?” I could understand nothing more than 70% of what he said, and ended up ordering something else that looked somewhat similar. What came was a round and crispy, deep-fried balloon-like pancake, like a inflated Chinese scallion, served with coconut milk and curry. The curry was mild, scattered with powdery-textured potatoes. the ‘pancake’ tasted pretty good with it. I ordered a glass of Lassi, whose sweetness is so strong, that I canconsider it as a standard accompaniment to Indian cuisine for me.

What was the name of that dish again?

I wandered through Little India looking for a place to buy souvenirs. The supermarket shelves were stocked with coffee, jam, oil products, various canned soups, and incense for prayer. There were several buckets filled with a variety of spices in the center of the supermarkets. The bag of branded coffee and the Kaya jam, which my friend highly-recommended, was eventually found at a department store on the upper level of Central station, or in Malay, Stesen Sentral.

After buying a ruby chocolate, which was said cannot be found in Taiwan, at the chocolate exhibition hall, I called a Grab ride to go to a western-style coffee shop in Chinatown on Jalan Petaling. I ordered a ”Summer Time”, a mix of lychee and watermelon juice, and began to write about my experiences in Kuala Lumpur. It suddenly came to my mind: the Indian dish I had for my breakfast, made of curry, coconut milk, and crispy bread.

We still don’t know the name of the dish we had that day.

The recitation of the Quran resonates during Zuhr.

The streets of Kuala Lumpur have a distinct tropical humidity, yet with a touch of freshness, which perhaps derived from the Muslims’ cleanliness, preventing the unpleasant odor of damp and muddy drains. Kuala Lumpur, Estuary of Cloudy Streams, at the confluence of muddy swirling currents; Muslims established mosques at the convergence of the Gombak River and the Klang River, and later the British built various Mughal-Gothic-styled government buildings in the same area.

As Crows gather along the riverbank and search for twigs to build their nests, a group of hijab-wearing college students happily pose for pictures with the architecture. An afternoon thunderstorm suddenly washes away the restlessness in the hearts of the diverse tourists. They quietly hide themselves under the covered walkways, listening to the recitation of the Quran emanating from the Masjid.

Time seems to been fragmented, yet never ceases to flow.

According to the Malaysian history book, the official version of Malaysia’s founding epic told us Malays came from Sumatra. ”A prince who lost his kingdom take his people to come to this land for rebuilding what they once had,” and they rooted themselves here, never to return to the other side of the straits. In the market, the aroma of coffee were permeating the air, and carried far away by the tropical breeze. A Tamil vendor introduced me to beautiful batik shawls. In my not-so-fluent English, I negotiated the price with him and ended up buying ones I’m pretty sure I would love.

Gentle sunlights spilling onto the shading canvas, notes of diaspora danced, in the fluttering signs of the bazaar, amidst the bustling city traffic, and within the oscillating fans at the train station. Secret-society members drifted here from the Northern Empire, Sri Lankan merchants brought by the monsoon winds, and the eventually settled-down Indonesian royal members, they are all smoothly shaped by the river flow into the time, slowly extending into an unending melody within stories.

The recitation of the Quran resonates during Asr.

In the cafeteria of the old Kuala Lumpur station, Ayam Tandori filled the air with a fragrant aroma. Although the beauty of the old station building couldn’t be captured by a camera, it appeared particularly lovely in the sunset. A photography team was taking pictures of a couple in front of the train station, though I couldn’t quite tell if they were shooting wedding photos or being Cosplayer.

The river, quietly flowed through the city, the Railwat went towards the harbour of Port Klang, and they would never to return. I watched the bustling traffic in front of the station, that forming an ever-turning roundabout, which are so fast, that seems in the next second, they would all dissolve into cream as the way tigers melt away.

Time clearly never ceases to flow, yet it is fragmented in a montage-like manner.

I delved into the crevices of history, let the approaching time drenched my body; Like a camel traversing the endless Silk Road, looking back at the scriptures I once wandered through. Inside the Islamic Arts Museum, I gaze at the coins displayed in glass cabinets, forming a long timeline connecting the end of the Silk Road to another end: the Umayyads, the Abbasids, the Fatimids; the Ayyubids of the Kurds, the Safavids of the Persians, the Mughals of the Mongols… Distant faith and the sound of prayers gradually reach the scattered archipelago of islands.

The guide at Masjid Negara introduces me to the distinctive features of their religious architecture: geometric patterns, designs devoid of images, and Arabic calligraphy that adorns every corner. He mentions that the average Malays do not truly understand Arabic, just like the Chinese, who do not really understand ”Namo Amitābhāya” or ”Om Mani Padme Hum.” However, the devoutness during prayer may overcome the language barrier, allowing the heartfelt yearning for tranquility to be conveyed genuinely to the beloved deity.

The peaceful coolness from the floor of Masjid gently touches my skin through my socks.

The recitation of the Quran resonates during Maghrib.

Perhaps due to its tropical location, even on weekends, one can feel that the nights and days in Kuala Lumpur are like different worlds. The deserted Independence Square during daytime comes to life at night with several food trucks gathering there. People ride bicycles and blow bubbles in front of the old government building, while the shimmering neon lights make the city’s stories vibrant.

At the night market on Petaling Street, the tables and chairs are already packed tightly by the vendors, making it difficult for the traffic to move. The aroma of delicious jerky fills the air, with each bite, I can feel its fresh, sweet, and crispy taste. I picked a few satay skewers, fried snacks, and even buy a serving of Balinese-style char siu rice. Slowly, I move to Bukit Bintang, the Starhill Avenue, where you can see a group street performers sing loudly in front of the subway station. The audience gathers in a circle on the sidewalk, eager to listen to their voices. Coinciding with the floral procession of Vesak Day, the streets are under traffic control, and Buddhist followers from around the world ride float after float, showering blessings upon those around them.

I step into a karaoke bar. It’s sparsely populated. I order a cola and sit at the counter. A staff member accosts me in a simple conversation in English. She tells me she is a Chinese from Myanmar, with a younger brother studying Mandarin in Taiwan, and a sister already married and has children in Taiwan. She proudly shows me photos of her siblings. The bar owner is Hakka, and I casually recite a few phrases in Hakka that I heard in the Subway announcements from Taiwan: ”Sṳ̀n-mùng-ǹg, án-chṳ́-se.” However, she looks puzzled. I ask her how to say ”thank you” in Malaysian Hakka, and she replies with ”唔該,” with the Hakka pronunciation. Haha, we bridge the language barrier and make ourselves understood. I select a song by Sandy Lam and another one by Jay Chou on the jukebox, At Least I’ve Got You, even if I Find It Hard To Say. A Japanese customer orders a beer, and as it pours into the glass, it turns into Bubble, as G.E.M. sings. The bar owner suddenly suggests that we should go together to taste some street food at Jalan Alor after closing. In the stir-fry restaurant, we order five servings of chicken wings, a large plate of fried noodles, and the Malaysians’ favorite ”lala” (clams). I thought it was a phonetic mistake for ”lâ-á” in Hokkien, but as I eat, the clams in front of me seem to play the ”Lala Land.”

I recall the previous night when I sneaked into a bookstore and browsed through interesting English books, searching for fragments of stories that have died but not yet been buried, as if I were a wandering ghost. That’s it. Knowing that stories don’t end like this, that’s it. Knowing that time doesn’t put a full stop on us, that’s it. Knowing that those timelines hidden in the Islamic Museum, the clocks that calculate prayers in the Masjid Negara, and the novels in my backpack are not the end of history. That’s it, I think.

I love Kuala Lumpur’s converging all of the stories, yet it hasn’t written the final chapter.

The recitation of the Quran echoes during Isha.

On the plane, I turned on my e-book reader and continue reading the unfinished book about Malaysian history: Portuguese captured Malacca, the White Rajahs ”inherited” Sarawak, the British and Dutch partitioned the Malay world, and the colonizers attempted to build a better world, like Raffles and Swettenham. The plane takes off towards the north, and outside the window, the weather is clear, with clouds leaping alongside the aircraft.

Once again, I hear the recitation of the Quran, reminding me of Fajr.

[suugrbunz]

oh, yeah,, you can use vegetarian marshmallows for sure (I was raised vegan so I get where you’re coming from :))!! I’ve seen recipes that use silken tofu a couple times. When I last made it, I used coconut cream cooked with a lot of sugar and. cornflour to thicken, then peppermint extract and green colouring added. warm vanilla custard is such a homely dessert <3 Lol, I find it so funny we’re talking about this when your blog isn’t even vaguely about food 😆😊

Oh, I love silken tofu, I'd definitely have to try that version. in America, the kosher marshmallows at the market are a french brand. They use a fish gelatin rather than beef or chicken. Coconut cream is really good as well, i love the nutty taste coconut milks and creams have. Funnily enough, I hate shredded coconut or coconut water. I'll definitely have to try this when I have a chance.

Same, i love conversations like these. There's a lot of kosher vegan products as well, since we eat a lot of pareve versions of meat or dairy products. I love little crossovers like that, it's a reminder that people aren't that different.

[loominggaia]

What is the economic model and bases of each great kingdom? Where do they fall on the free market to planned/command economy scale? What are each of their chief exports and imports?

I'll be honest, I don't know enough about economics to get too deep into this stuff. But I can tell you a little about each kingdom's biggest industries.

Folkvar: Exports lumber, ships, and fish. Folkvar's shipmaking industry is second to none; they build solid water crafts and sell them to buyers all over the globe. Most of the world's everfloe crystals come from Folkvar, which are essential for refrigeration and air conditioning.

Matuzu: Exports a little of everything because Matuzu owns a huge, megadiverse chunk of land with lots of resources. Most of the world's spices come from Matuzu. Its most famous exports are palm wine, culture, and schooling. The World Athenaeum generates a lot of money for the kingdom.

Lamai: Exports lumber, sugar, and pharmaceuticals (and lots of illegal drugs too...) Lamai is quite independent resource-wise and doesn't need to import much. It has abundant jungles above its vast underground labyrinths. These labyrinths are where most of its people live and they are expanding all the time. The excess dirt and rocks have to go somewhere, so its biggest exports are actually soil and minerals.

Yerim-Mor: Known for exporting a lot of dreamleaf, coconuts, and dates, all of which grow well in its territories. It also one of the last places on Gaia that still exports crude oil, which it sells to Zareen and Damijana. But its economy relies on its dirty factories the most, which produce goods for kingdoms bound by the Nymph Pact. Nymph Pact kingdoms outsource production to Yerim-Mor to keep their own native nymphs from revolting. Yerim-Mor suffers nymph revolts, but the Divine of Hate helps protect the kingdom from these nymphs in exchange for blood sacrifices. It's complicated. This kingdom is a mess...

Zareen: Exports factory goods similar to Yerim-Mor, but is also the world's top exporter of entertainment media (books, music, films, etc.) This is the only place where advanced technology like bucketheels and motor vehicles are manufactured, which they used to sell to the Burmek Commonwealth. Since Burmek collapsed, they can only sell their great technologies domestically. Zareen is unable to produce its own food, so they rely almost completely on food imports to feed their populace--mainly from Evangeline. Zareen once had a robust petrol industry but today it is dwindling as their oil wells run dry. Their media/entertainment industry has replaced oil as their main source of income.

Evangeline: Its main export is food, but slaves/trafficking victims make a big chunk of dark revenue thanks to Kelvingyard's illegal foreign dealings. Evangeline exports its meat and produce all over the world. It's only able to do this because of its slave labor, which keeps food costs low for foreign buyers. Also exports a lot of fertilizer and leather thanks to its huge livestock populations.

Mogdir: This kingdom has many prestigious arcane schools that make a lot of revenue. Its main exports are magical goods and services, such as potions, enchanted objects, and magical procedures. It also exports unique foods and ingredients like pitter cheese.

Etios: Exports food, lumber, and minerals--particularly salt. Etios is bound by the Nymph Pact and doesn't allow refineries in its borders, but it does export raw materials like wood and iron to be refined elsewhere. Etios also happens to be the biggest exporter of minotaur milk in the world. This milk is very nutritious and well-tolerated by all species, so it's used in care settings like hospitals, nursing homes, and orphanages worldwide. It's also marketed as a health-boosting supplement in some regions.

Seelie: Exports many unique specialty goods you can't get anywhere else. Goods like sheener wings (metallic beetle shells used for crafting), glimbee honey (used in cuisine), unique crystals (used by mages), and so on. Seelie has a surprisingly big fishing industry too, mainly harvesting corals and mollusks.

Unseelie: Its main exports are controversial items that usually end up on foreign black markets. We're talking about the bones and blood of peoples, shrunken heads, illicit potions, hardcore drugs, brutal enchanted weapons, and questionable porn. There aren't many laws in the Seelie Court, so these things are produced quickly and exported freely. The hard part is getting them into other kingdoms, but criminal gangs have made an entire business out of that...It's more "legitimate" exports are pot ash, crude oil, and minerals.

Damijana: Its the world's biggest exporter of pyre crystals, thanks to its prison mines on Slegelse Island. But actually its largest export is bureaucracy. Damijana boasts uniquely high literacy rates compared to other kingdoms, meaning most of its population can read and write quite well. Because of this, other kingdoms outsource a lot of their paperwork like drafting, editing, legal documentation, and so on to Damijana offices. Damijana boasts the most efficient offices in the world, able to crank out everything from written documents to animated films very quickly. Even Zareen Empire outsources a lot of their paper-pushing to Damijana because it can get done faster, cheaper, and more reliably here.

Alliance: Whatever it exports is done so under the table, because the World Athenaeum has deemed the Aquarian Alliance a "terrorist group" and condemns any kingdom who openly trades with them. But the Alliance has many valuable goods to sell, such as slaves, potions, food, and rare minerals, and it can do so cheaply to whoever is willing to defy the Athenaeum. Aside from black market dealings, the Alliance makes most of its money through raiding and foreign extortion. They're like the big kid who shakes everyone down for their lunch money and somehow turned that into a career.

*

Questions/Comments?

Lore Masterpost

[kristinahertzz]

Plant based Beverage Market

Plant-Based Beverage Market Size, Share, Trends: Danone S.A. Lead

Growing Consumer Demand for Health and Sustainability Drives Market Expansion

Market Overview:

The global plant-based beverage market is expected to grow at a CAGR of 12.3% between 2024 and 2031. Europe currently dominates the market, with North America and Asia-Pacific following closely behind. Key metrics include rising consumer demand for plant-based diets, increased understanding of health and sustainability, and growing lactose sensitivity among the global population.

The market is rapidly developing as a result of the rise of veganism and flexitarianism, new product launches with improved taste and nutritional profiles, and an increasing retail presence of plant-based beverages. The development of novel plant sources for beverages, as well as the addition of beneficial components, all contribute to market growth.

DOWNLOAD FREE SAMPLE

Market Trends:

The plant-based beverage industry is witnessing a substantial shift towards the diversification of plant sources and flavor innovations. While classic alternatives like soy, almond, and coconut remain popular, consumers are increasingly seeking innovative and exotic plant-based beverages made from ingredients like oats, peas, hemp, and even vegetables. This shift is driven by a desire for variety, new culinary experiences, and nutritional diversity. For example, in 2023, a well-known plant-based beverage company introduced a line of vegetable-based drinks featuring carrot, mango, and beetroot berry, targeting health-conscious consumers looking for low-sugar alternatives. Flavor innovation is also key, with companies developing artisanal and gourmet flavors to cater to discerning palates.

Market Segmentation:

Almond-based beverages dominate the plant-based beverage market, accounting for over 30% of the total market volume. This dominance is due to almond milk's mild, pleasant flavor, low calorie count, and reputation as a good substitute for dairy milk. Almond milk is also naturally lactose-free and low in saturated fat, making it appealing to health-conscious shoppers and those who are lactose intolerant.

Recent advancements in the almond-based beverage segment include the introduction of barista-style almond milk formulations designed for use in coffee shops. For instance, in 2023, a leading plant-based beverage manufacturer launched a new almond milk product that froths and steams like dairy milk, catering to the growing demand for plant-based options in cafes and coffee shops. These innovations are extending the use of almond milk beyond home consumption and into foodservice settings.

The increased focus on sustainability and water efficiency in agriculture also benefits the almond-based beverage market. Manufacturers are addressing concerns about the water intensity of almond farming by adopting more sustainable agricultural practices and developing alternative production methods. According to industry data, sales of organic and sustainably sourced almond milk increased by 18% in 2023 compared to the previous year, reflecting a growing consumer preference for environmentally responsible options.

Market Key Players:

Prominent players in the Plant-Based Beverage Market include:

Danone S.A.

The Coca-Cola Company

PepsiCo Inc.

Blue Diamond Growers

Kikkoman Corporation

Califia Farms, LP

Ripple Foods

Oatly AB

SunOpta Inc.

Vitasoy International Holdings Limited

These leading companies are driving market growth through innovation, strategic collaborations, and global expansion.

Contact Us:

Name: Hari Krishna

Email us: hari.krishna@aurorawaveintellects.com

Website: https://aurorawaveintellects.com/

[roshankumar7904800]

Bubble Tea Market

Bubble Tea Market Size, Share, Trends: Gong Cha Leads

Rising Demand for Healthier and Plant-Based Bubble Tea Options Reshapes Product Offerings

Market Overview: 

The global Bubble Tea Market is expected to develop at an 8.5% CAGR from 2024 to 2031. The market value is predicted to rise from USD XX billion in 2024 to USD YY billion in 2031.

Asia-Pacific is expected to lead the market, owing to its regional origin, growing youth population, and increasing westernisation of culinary habits. Rising disposable incomes, the expansion of café culture, and the growing demand for distinctive and customisable beverage options are all key metrics. The market is expanding rapidly due to the growing global presence of bubble tea chains, increased product innovation in flavours and ingredients, and the rising trend of social media-driven food and beverage experiences. Consumer health consciousness is rising, resulting in a need for healthier bubble tea options, and bubble tea is becoming more popular as a lifestyle beverage, accelerating market growth even further.

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Market Trends: 

The Bubble Tea Market is shifting significantly towards healthier and plant-based options, owing to rising consumer health consciousness and dietary preferences for vegan and lactose-free products. This trend is especially noticeable in metropolitan areas and among young customers. For example, a major bubble tea business reported a 40% rise in sales of plant-based milk tea choices in 2023 over the previous year. Bubble tea establishments are increasingly offering alternatives such as almond milk, oat milk, and coconut milk, as well as low- or no-sugar options. Furthermore, there is an increasing interest in bubble teas packed with functional components such as collagen, probiotics, and different superfoods. This trend is redefining product development tactics as well as marketing approaches, with businesses emphasising the health advantages and natural ingredients of their bubble tea offerings.

Market Segmentation: 

The Fruit Flavour sector has emerged as the leading force in the Bubble Tea Market, accounting for over YY% of total market share by 2023. This domination is partly due to the wide range of fruit flavours available, their popularity across age groups, and the impression of fruit-flavored drinks as pleasant and slightly healthier alternatives. Fruit-flavored bubble teas provide a great combination of familiar flavours and the distinct texture of tapioca pearls or other toppings.

Bubble tea cafes have recently expanded their fruit flavour choices beyond the conventional mango and strawberry. For example, a major bubble tea brand recently launched a line of exotic fruit flavours such as dragon fruit, lychee and passion fruit, and reported a 30% rise in sales within this new flavour category in the first quarter after introduction. This practice of presenting unusual and exotic fruit flavours has been particularly effective in attracting younger consumers and generating social media attention.

Market Key Players:

Gong Cha

CoCo Fresh Tea & Juice

Chatime

ShareTea

Kung Fu Tea

Boba Guys

Contact Us:

Name: Hari Krishna

Email us: hari.krishna@aurorawaveintellects.com

Website: https://aurorawaveintellects.com/