#plant based diet covid

[fortheloveofnutrition]

I like to re post this every now and again because it's good advice I frequently forget.

Also I post it in part because I'm laying in bed with Covid (for the first time) at the moment and eating as much fruit as I can to expedite recovery. I grabbed a banana and orange, ate the banana and asked myself if this was a good combo or not. Glad I checked, because it was not. The last thing I need is indigestion.

But because it's me, my main focus has been doubling down on nutrition and observing my own results. I was eating plant based before, but sometimes I went a little too hard on the peanut butter trail mix, breads, or other sweet treats.

My doctor said rest and hydrate, but I took it a step further and since testing positive have cut out wheat, sugar, and any kind of dairy or processed foods. I figure nothing that could make inflammation worse. I've been consuming tons of herbs like cinnamon, ginger, echinacea, and turmeric while eating fresh citrus fruits like lemon, orange, strawberry, and pineapple daily.

Now I did a bit of tooling about the internet to see if any studies had been done over the last four years regarding a plant based diet and it's effects on Covid. The results were hopeful.

I found one study that said,

"Merino et al revealed that healthy plant-based foods could decrease the risk and severity of COVID-19.21 In this large survey, it was shown that as the quality of the diet rises, the risk of disease COVID-19 (HR 0.91) and severe COVID-19 (HR 0.59) diminishes.

Which gave me hope so I kept digging.

Another one stated, "Compared with an omnivorous Western diet, plant-based diets containing mostly fruits, vegetables, grains, legumes, nuts and seeds, with restricted amounts of foods of animal origin, are associated with reduced risk and severity of COVID-19. "

And I can tell you that has been my experience thus far. I developed a fever that went away after 24 hours and didn't go over 100.4. My only other symptom has been a stuffy nose with sinus pressure. Im definitely tired and need to limit activity but I can still taste and smell, breathe through my nose a decent amount of the time, and I'm not coughing. I'm lucky in that I have time off from work and for that I am grateful, as rest is another key component.

And why would a plant based diet be so beneficial for mitigating Covid symptoms? Because, "plant-based dietary patterns are rich in antioxidants, phytosterols and polyphenols which positively affect several cell types implicated in immune function and exhibit direct antiviral properties."

The full study can be found if you pop this into Google::

Acosta-Navarro JC, Dias, LF, de Gouveia LAG et al. Vegetarian and plant based diets associated with lower incidence of COVID-19. BMJ Nutr Prev Health 2024:e000629. doi:10.1136/bmjnph-2023-000629

I was really scared at first and this information helped me feel more empowered in my health and recovery. It's not a substitute for any medical attention or prevention like vaccines, hand washing, and mask wearing- all things I was doing regularly prior to getting sick which may have also been variables in keeping my symptoms down. A little help goes a long way.

Has any other plant based person had a similar experience? Let me know.

[severeprincesheep]

FAFO applied to the carnivore diet community

I want to make an observation about MAGA + carnivore diet in these trying times. Stay with me.

Very briefly, the carnivore diet is an elimination diet: you eat just meat for 90 days, after which you slowly start reintroducing foods, one at a time, back into your diet and gauging your body's reaction.

Some people find that after this purification they can still eat most of everything without getting symptoms, some find they are intolerant/allergic to some of the foods everybody's typically allergic to (peanuts, dairy, gluten, etc). Some find they're allergic to everything but meat and these are usually autoimmune patients, meaning they have a leaky gut which translates to lots and lots of food allergies. Some people who found they can eat whatever nonetheless stick to eating carnivore regardless because they just feel better this way.

Carnivore displeases mainstream medicine that still labours under the delusion created by bad and corrupt science that diet is irrelevant to your overall health, or that for health purposes you can never be too vegetarian. And carnivores are typically accused of being right-wing conspiracy believing ignoramuses, when in reality most are elderly people who only late in life arrived at this way of eating after decades of obediently listening to their doctors and following the dietary guidelines... with disastrous consequences to their health. They're not eating meat because Trump says so - Trump eats and drinks sugar all day long and all you have to do is look at him to know that this is true. They eat meat because it heals.

End preamble.

Having said that, it is very true that carnivore has formed an association with fascists like Joe Rogan and Jordan Peterson, much like vegetarianism is associated with Socialism and "soy boys" and eco warriors. Most carnivores don't wear either their politics or religion on their sleeve at all, but those who do never identify as, say, Muslim or left-wing, they're always right-wing and Christian.

And yet the paradox is you will never find a more radically anti-consumerist, minimalist, anti-capitalist move than going full carnivore. I know it's never going to happen but in theory if everyone became a carnivore it would be a complete and unmitigated disaster for the world's economy. Think of all those crops and plants that would suddenly become pointless for anything other than feeding them to farm animals. A hamburger joint like MacDonald's, whose food offer is actually 90% plants and a sliver of meat, would be screwed. Add to that the fact that most carnivores practice OMAD (one meal a day) and fast the rest of the time and eat their one meal mostly at home and every restaurant is closed, every supermarket too.

Even if the transition from an omnivore, plant-based diet to a carnivore diet took place very gradually it would still mean that entire food empires that are dependent on stuffing you with seed oils, gluten and sugar every couple of hours would collapse. All those billionaires would go broke.

If the transition took place carefully it'd be brilliant for the world's health - but the food industry that makes you sick and the medical and pharmacological industry that depend on the money they make from unsuccessfully treating you for preventable diseases would lose an immense fortune, forever.

Which brings me to my point: MAGA guys, I know you. I know you wish the food pyramid were turned upside down. For years I've been hearing you decry the ignorance of doctors and the criminal greed of Big Pharma. I agree, it's bad. And I know, even though youtube won't let you say it and you only say it on Rumble, that you think Covid was created by a bat in a Chinese lab and was transmitted to people through vaccines. You're challenged.

And now you believe it's great that Trump has appointed Robert Kennedy Jr. to be his health secretary, because he's a psychopath who drove his ex-wife to commit suicide and because he's an antivaxxer - just like you. All the while you pointedly ignore that Trump also picked up Dr. Oz, famous plant-based diet guru who made Oprah fatter and sicker than ever.

But I know none of these appointments mean anything. Trump only follows the money, not some sort of higher calling to serve the people. So I know that whatever happens in the future will not be determined by these guys...

... but rather by whatever the money people, i.e. Big Pharma, mainstream medicine and the food industry, have to say on the matter.

For instance, it is possible that Big Pharma will allow Trump to get rid of vaccines. But only if they do the math and conclude that the money they lose by not selling those vaccines they'll more than make up by "taking care" of the sick. If that doesn't add up then Trump/Kennedy won't be allowed by that super powerful mega-billionaire industry to do a goddamn thing.

Prepare to see during the next years ahead the official guidelines change from telling kids to eat more fruit like Michelle Obama wanted (which is no good) to eating breakfast cereal every five seconds (which is worse).

You know I'm right.

I would agree that it's true enough that you wouldn't be any closer to your carnivore dreams if you had voted for Kamala instead. I don't even know what her diet is, except that she doesn't stuff herself every five minutes like Trump does, nor has she ever raped anyone. But at least your kids would still have Obamacare aka ACA - which should really have mattered to doctors in the carnivore sphere, who instead remained silent and did not use their platform to warn their viewers; and your kids would not be in danger of dying from the measles and other diseases preventable by vaccines. And under Kamala you would still be allowed to stuff them all you like with stakes.

But you couldn't suffer to have a woman of colour as your president. It all boils down to that. So you fucked around and now you're going to find out. I don't feel sorry for you but I do feel sorry for your victims.

[probablyasocialecologist]

Similar problems arise with Vettese and Pendergrass’s contention that “the easiest—and perhaps only—way to achieve large-scale reforestation and feed the world at the same time is through widespread veganism.” They defend this contention by feeding into their model per capita estimates of land requirements for different dietary regimes based on agricultural figures within the coterminous United States and multiplying these by global population numbers. Notably, even the article from which these estimates are drawn observes that a smaller total number of people can be supported by a vegan diet than a vegetarian or low-meat mixed one, as the former is unable to use land suitable to grazing. Although this may be less of a problem in the context of the United States—as even the lowest estimate of the maximum population fed by U.S. agriculture is 1.3 times the size of the 2010 U.S. population—it becomes a much more dangerous assumption when applied to more arid regions, such as parts of Africa, Latin America, and Asia, where attempts to impose sedentary agriculture on Indigenous populations have undermined pastoral livelihoods with disastrous social and ecological consequences. It also runs counter to the nonprofit organization GRAIN’s contentions that struggles around agriculture and sustainability need to start from the premise that “farming communities should also be able to decide by and for themselves, and without pressure, the type of land tenure they want to practice”—a sentiment echoed by movements such as La Vía Campesina and in the Marseille Manifesto. These complexities do not negate the fact that shifting that portion of the world’s population presently consuming large quantities of industrially produced meat to a more vegetable-based diet would have numerous health, ecological, and ethical benefits. Rather, a more comprehensive ecological approach suggests that there are problems with assuming that experiences and conditions based on a single U.S. metropolitan view are directly translatable into global realities. As Rob Wallace and Max Ajl point out in response to a piece co-authored by Vettese that advocates Half-Earth Socialism, planetary veganism, and synthetic meat in response to the COVID-19 pandemic, many vegan criticisms of the social-ecological effects and suffering inflicted by industrial animal husbandry are valid. Nevertheless, they lose their moral and empirical backing when they adopt a series of settler-colonial biases that facilitate the careful drawing of distinctions between industrial and sustainable cultivation of plants while treating industrial and peasant animal husbandry as an undifferentiated whole. That is, the differences between peasant and pastoral animal husbandry practiced by countless peoples around the world and industrial livestock operations are as great as those that Vettese and Pendergrass recognize between industrial and organic agriculture, in terms of their ecological consequences, their contributions to and imbrications with cultural identities, and the amount of harm inflicted on the animals involved. In this sense, Vettese and Pendergrass’s universal condemnation of all “animal husbandry as one of the most consequential and dangerous ways humans shape life on Earth” is both inaccurate and reflects what Wallace and Ajl refer to as “specific values, specific devaluations, and pathological externalizations” undergirding a project “that consents to the brute confiscation and erasure of peasant and pastoral particularisms in the name of ‘universal’ ideals: rewilding Earth upon the bones of supposedly atavistic peoples poor and brown.”

[butterflytblr]

Study shows plant-based eaters experience less severe COVID-19 symptoms

A survey of over 2,800 frontline medical workers in six countries revealed that those following a plant-based diet had a 73% lower chance of developing a moderate to severe COVID-19 infection.

Plus, a second study of almost 600,000 people found that diets with the most plant foods were linked to a reduced risk of a COVID-19 infection altogether.

Vegan: cuz we want 2 b healthy n strong.

For more details and free downloads, please visit SupremeMasterTV.com/be-veg

[baddingtonbitch]

pls tell us ur thoughts on veganism (#2 from the ask thing)

my thoughts are good! i've been exclusively plant based before for years and i had a largely good experience with it, and i think it's a great thing to do for people who want to and are able but i also completely understand not wanting to. i also think it very often gets made out to be something it's not, but every diet and lifestyle has adherents who are kinda...deranged and misrepresent it. there are people who hate vegans for very stupid reasons and there are also vegans who are very hateable for very good reasons that are not their diet (usually extremely problematic influencers) but like, vegans aren't monolithic so it can all get pretty frustrating and exhausting to witness the media try to come to some singular conclusion about a huge movement and massive number of people based on a really myopic view of very loud and bad examples.

like anti-vegan raw meat fitness bros and shithead podcasters who antagonise vegans are putrid but so are the vegans who view themselves as morally bulletproof for loving animals while being very privileged, out of touch and racist, wearing plastic fur and leather, shaming people in food deserts or referring to sustainable and traditional practices of indigenous cultures as "barbaric".

it's also not a miracle cure or protective spell against cancer and people who tout it as one are fucking cunts. there's a few public figures here in australia who have done a lot to make vegans look completely insane, saying it will cure anything from covid to brain cancer or smearing themselves in blood and shrieking at people in restaurants. but then there are also always people who are eager to denigrate everyday vegans for nothing at all.

but in my own experience i've never really gotten into any irl discourse with anyone about it, every vegan i've known personally was very normal about it and so was i when it was a part of my life. the people who make asses out of themselves on either side duking it out online and in the media in some kind of eternal hot take battle clearly have bigger issues than what they do or don't put in their mouths and on their bodies. they mostly have a lot of misplaced anger or shame or really any combination of vitriol and distress and this is one of the hills they've chosen to loudly die on as a coping mechanism. at the end of the day their main issue is that they haven't made peace with the limits of their own influence and their sphere of control and it's broken their brains so the anti-vegans hatefully obsess over people not eating bacon and the unhinged self-appointed ambassadors of veganism do reprehensible shit like comparing eating animals to the holocaust. like when piers morgan interviewed tash peterson i wanted the studio to collapse and kill them both lol

in my own experience, my own circle and my own day to day life it has been a primarily positive thing. the main negative i've experienced and the reason i'm not currently exclusively plant based (or exclusively anything) is that following any kind of specific or rule based diet has triggered a relapse into disordered eating for me in the past. that's a whooooole different conversation for another time lol but i'll just say that the vast majority of what i eat now is plant based, and when it comes to the fraction of my diet that isn't, i'm not going to guilt myself over it. while i can't claim to be doing EVERYTHING i can, i'm doing as much as i can while prioritising my mental health and enjoyment of life and i'm a lot healthier now doing that, physically and mentally, than i was when i was a raw vegan letting the concepts of morality and purity and right and wrong in regards to food trigger me into a greenwashed relapse.

i also have the awareness to know that my subjective experience with that pitfall is not the fault of vegan philosophy, just a distortion of it peddled by "wellness" culture that i was particularly susceptible to given my past experiences. and besides, charlatans are not exclusive to veganism, the people on tiktok spruiking raw liver diets and borax smoothies also claim to be doing it in the pursuit of some nebulous ideal of "wellness" so....

basically in conclusion i still personally see the value in being as plant based as i can feasibly and comfortably be, but my relationship to food has been so complex and difficult in the past that i'm ok with pursuing something i see as worthwhile without allowing shame or pursuit of perfection to factor in. and i've also got enough going on with my own relationship to food that i don't really care what anyone else puts in their mouths. if you're vegan or not, just do what you feel is right and what works for you and makes you happy. regardless of my own feelings on veganism and my own history and future with it, everyone and anyone else's diet is firmly outside of my jurisdiction and none of my business. we've seen how trying to dictate the dietary choices of other people has made both pro and anti vegan people become crazy assholes so let's just focus on our own choices because that's all any of us can really control.

(oh my god i didn't mean to write you a novel but all these thoughts just spilled out lol, sorry for the text wall and thank u for asking! <3<3)

[ariweinberg]

Eat your garbage

First in New York City, and now in Connecticut, I’ve learned a lot from my garbage. Not the trash itself, of course, but food waste and compost.

Over the last seven years, I have maintained a plant-based diet and have committed to compositing or repurposing our household food waste. I will spare you an exhortation on less complicated eating and head right to the compost pile. Learning what is compostable and watching how everything breaks down has reinforced my perspective on diet.

Water required. Whether you are adding in enough fruit and vegetable remnants that contain moisture, or sprinkling the pile when it dries out, just enough water keeps the process going. Too much or too little and you won’t get the results you want. Pro tip: Melon rinds, pumpkins, and gourds really help the pile stay hydrated. Drink up.

Go for flesh and seeds. Fruits, vegetables, and nuts are really the core of a plant-based diet. Peels, cores, leaves, and more jump right into the pile and integrate. Tomatoes, peppers, onions, melons, beans, and gourds also come back months later as volunteers to plant in the garden.

Avoid animal products. While commercial composting facilities accept animal products, at home, meat, fish, poultry, cheese, bones, and animal fat attract vermin.

Minimize salt, refined sugar, and excessive oils. Added salt, sugar, and fat provide little to no value to the compost outcome…so keep them low as an input.

Cut down on baked goods. Flour, water, salt. We all learned to make sourdough during the height of COVID-19, but, when you watch the pile, bread and other baked goods break down slower than other foods.

No chemicals. Natural and organic waste promote healthy compost. Chemicals, including alcohol and artificial sweeteners, do not. Pass.

[intlforestday]

Healthy forests, healthy planet, healthy humans.

Forests are often called the lungs of the planet, because they absorb harmful carbon dioxide and produce life-giving oxygen so it’s no exaggeration to equate healthy forests with healthy people, the theme of this year’s International Day of Forests.

Covering 31 per cent of Earth’s land and providing a home to 80 per cent of all land-based species, forests are crucial to human health and well-being, but their loss across the planet is threatening people everywhere.

Here are five things you need to know about the age-old and ever-growing interlinked relationship between forests and human health.

CityAdapt - Forests are key to building climate resilience.

1. Carbon sinks combat climate change

Forest ecosystems keep the planet healthy by regulating the climate, rainfall patterns, and watersheds and crucially provide the oxygen which is essential to human existence.

Healthy forests help to keep climate change in check by acting as “carbon sinks”, which annually absorb about two billion tonnes of carbon dioxide, the gas which is contributing to climate change and the increase of temperatures globally.

The rapidly changing climate is threatening the very existence of people in many different ways: through death and illness due to extreme weather events, the disruption of food systems, and the increase in diseases. Simply put, without healthy forests, people around the world, especially in the world’s most vulnerable countries, will struggle to lead healthy lives and maybe even to survive.

UN-REDD Forest products are processed into medicine in Viet Nam.

2. Nature’s pharmacies: from masks to medicine cabinets

From masks to medicines, forest products are used around the world every day. As many as 80 per cent of developing nations and one quarter of developed countries depend on plant-based medicinal drugs.

Forests contain about 50,000 plant species used for medicinal purposes by both local communities and multinational pharmaceutical companies. For millennia, forest dwellers have treated a range of ailments using products they have harvested. At the same time, many common pharmaceutical medicines are rooted in forest plants, including cancer-treating drugs from the Madagascar periwinkle and malaria medication, quinine, from cinchona trees.

The One Health approach, launched as part of the UN response to the COVID-19 pandemic, recognizes that the health of humans, animals, plants, and the wider environment, including forests, are closely linked and interdependent.

© FAO/ A woman carries goods through Uluguru Nature Forest Reserve in Morogoro, Tanzania.

3. Dinner for 1 billion people

Nearly one billion people globally depend on harvesting wild food such as herbs, fruits, nuts, meat, and insects for nutritious diets. In some remote tropical areas, the consumption of wild animals is estimated to cover between 60 and 80 per cent of daily protein needs.

A study from 43,000 households across 27 countries in Africa found that the dietary diversity of children exposed to forests was at least 25 per cent higher than those who were not.

In 22 countries in Asia and Africa, including both industrialized and developing countries, researchers found that indigenous communities use an average of 120 wild foods per community, and in India, an estimated 50 million households supplement their diets with fruits gathered from wildland forests and surrounding bushland.

UNDP Timor-Leste / Communities in Timor-Leste are helping to restore mangrove forests.

4. Forests are crucial for sustainable development

Forests provide goods and services, employment, and income to perhaps 2.5 billion people worldwide; that’s around one third of the global population.

Keeping forests – and humans – healthy is also at the heart of sustainable development and the 2030 Agenda. Woodlands play a key role in advancing progress across the Sustainable Development Goals (SDGs), including:

SDG 3 Well-being: Woodlands feel good. Studies show that spending time in forests can boost immune systems while elevating positive emotions and lowering stress, blood pressure, depression, fatigue, anxiety, and tension. Human health and well-being depend on the natural environment, which provides such essential benefits as clean air, water, healthy soils, and food.

SDG 6 Water: Forests play a filtering role in providing freshwater. About 75 per cent of the world’s accessible freshwater comes from forested watersheds. By feeding rivers, forests supply drinking water for nearly half of the world’s largest cities. Threats to forests could trigger water shortages and put global freshwater resources at risk for people across the world, which are among urgent issues addressed at the forthcoming UN 2023 Water Conference.

SDG 13 Climate action: The woods buffer the impacts of storms and floods, protecting human health and safety during extreme weather events. For centuries, forests have acted as nature’s socio-economic safety nets in times of crisis. Sustainably managed and protected forests mean enhanced health and safety for all.

Deforestation continues despite international calls to protect forests.

5. Forests need protecting

The wide-ranging benefits of forests are well known, but that doesn’t mean they are offered the protection that they perhaps deserve. Fire, insect-damage and deforestation have accounted for up to 150 million hectares of forest loss in certain years over the last decade, that’s more than the landmass of a country like Chad or Peru. The production of agricultural commodities alone, including palm oil, beef, soy, timber, and pulp and paper, drives around 70 per cent of tropical deforestation.

Many governments have adopted forest-friendly policies, and others have increased investment in woodlands and trees. Local communities and actors are making their own strides, sometimes one tree at a time. The UN established the Decade for Ecosystem Restoration (2021-2023) and its agencies are harnessing partnerships with local to global stakeholders to better protect forests, from planting three million trees in Peru to empowering young women to work as community forest rangers to protect illegal fauna trafficking in Indonesia.

Established in 2008, UN-REDD is the flagship UN knowledge and advisory partnership on forests and climate, supporting 65 partner countries. Building on the expertise of the UN Environment Programme (UNEP), UN Development Programme, and the Food and Agriculture Organization (FAO), the initiative has, among other things, seen member countries reduce forest emissions at levels equivalent to taking 150 million cars off the road for a year, ushering in a lot of more fresh air.

For guidance on creating an enabling environment in which people can benefit from all woodlands have to offer, FAO offers recommendations alongside a closer look at many key interlinkage between forest and human health in its report, Forests for human health and well-being

[jadeyys-stuff]

SURPRISING WAYS TO HELP THE ENVIRONMENT

1. EATING A PLANT-BASED DIET

37% of the carbon emissions produced worldwide are related to food production. FAO estimates that just meat and dairy account for 14.5% of the total. Particularly, the production of beef generates 20 times higher emissions per calorie than the majority of plant-based proteins. The number of individuals eating plant-based diets might greatly cut world emissions.

2. WORKING REMOTELY

Given that the transportation industry is accountable for over 25% of global emissions, commutes to work significantly increase carbon emissions. The discovery that many people are able to work remotely may be one benefit of the Covid-19 pandemic We might observe a decline in commuting traffic and fewer emissions as a result of more professionals working from home.

[credenceresearchdotblog]

The Canned Vegetables Market is projected to grow from USD 24166.3 million in 2024 to an estimated USD 33585.5 million by 2032, with a compound annual growth rate (CAGR) of 4.2% from 2024 to 2032.The global canned vegetables market is witnessing significant growth, driven by increasing consumer demand for convenient, long-lasting, and nutritious food options. Canned vegetables, preserved through heat processing, offer a practical solution for modern lifestyles that prioritize time-saving and cost-effective food choices. Their ability to retain essential nutrients and provide year-round availability of seasonal produce has further solidified their appeal across diverse demographics. From urban consumers seeking ready-to-eat meals to rural regions with limited access to fresh produce, canned vegetables cater to a wide spectrum of needs. Additionally, advancements in canning technology, sustainable packaging, and growing health awareness have contributed to the market’s expansion.

Browse the full report https://www.credenceresearch.com/report/canned-vegetables-market

Market Drivers and Trends

One of the primary drivers of the canned vegetables market is the rising demand for convenience foods. As urbanization accelerates and dual-income households become more prevalent, consumers are seeking food products that are easy to prepare, require minimal effort, and provide consistent quality. Canned vegetables, with their extended shelf life and ready-to-use nature, fit perfectly into this narrative. The growing awareness about food wastage has also played a pivotal role in driving demand, as canned vegetables minimize spoilage and waste compared to fresh produce.

Moreover, the increasing focus on health and wellness has led manufacturers to innovate and introduce low-sodium, organic, and preservative-free canned vegetables. These healthier options appeal to health-conscious consumers, addressing concerns about added preservatives and excessive sodium content typically associated with canned foods. The inclusion of plant-based diets and vegan trends further supports the market, as consumers incorporate canned vegetables like beans, peas, and tomatoes into their meals.

The market has also seen significant influence from sustainability trends. Companies are adopting eco-friendly packaging solutions, such as recyclable metal cans and BPA-free linings, to align with global environmental goals and cater to environmentally conscious consumers. Innovations in canning technology have improved the preservation of texture, flavor, and nutrients, ensuring that canned vegetables compete effectively with fresh and frozen alternatives.

Key Players and Competitive Landscape

The canned vegetables market is highly competitive, with major players focusing on product innovation, sustainable practices, and strategic partnerships to gain a competitive edge. Prominent companies like Del Monte Foods, Bonduelle Group, Green Giant, Conagra Brands, and General Mills are leading the market with diverse product portfolios and strong distribution networks.

These companies are investing in marketing campaigns to highlight the nutritional benefits and convenience of canned vegetables. Additionally, partnerships with retail chains and online platforms have enhanced product accessibility, especially during the COVID-19 pandemic, which saw a spike in demand for shelf-stable food products.

Future Outlook

The canned vegetables market is poised for steady growth, driven by evolving consumer preferences and technological advancements. As sustainability becomes a core focus, the adoption of environmentally friendly packaging and energy-efficient production processes will become increasingly important. Innovations in flavor preservation, reduced sodium content, and organic offerings will cater to health-conscious consumers, further expanding the market's reach.

Moreover, as e-commerce platforms continue to flourish, the accessibility of canned vegetables will improve, particularly in emerging economies. With urbanization, changing dietary patterns, and increased awareness of food preservation benefits, the canned vegetables market is set to play a pivotal role in the global food industry, meeting the needs of both convenience-driven and health-conscious consumers.

Key Player Analysis:

365 by WFM

Cento

Del Monte Foods, Inc

Farmer’s Market Foods

Good & Gather

Goya

Great Value

Green Giant

Libby’s

Native Forest

Nature’s Greatest Foods

Old El Paso

Reese

Rosarita

Rotel

Whole Foods Market

Segmentation:

By Nature:

Organic

Conventional

By Canning Type:

Canned in Water

Canned in Oil

Canned in Juice

By Vegetable Type:

Corn

Peas

Beans

Carrots

Potatoes

Tomatoes

Spinach

Mixed Vegetables

Other Vegetables

By Vegetable Group:

Leafy Vegetables

Cruciferous

Marrows

Roots

Others (Stems, Alliums, etc)

By End User

Household

Foodservice

Industrial

By Distribution Channel

Supermarkets and hypermarkets

Convenience stores

Online retailers

Specialty stores

Direct sales

By Region

North America

U.S.

Canada

Mexico

Europe

Germany

France

U.K.

Italy

Spain

Rest of Europe

Asia Pacific

China

Japan

India

South Korea

South-east Asia

Rest of Asia Pacific

Latin America

Brazil

Argentina

Rest of Latin America

Middle East & Africa

GCC Countries

South Africa

Rest of the Middle East and Africa

Browse the full report https://www.credenceresearch.com/report/canned-vegetables-market

Contact:

Credence Research

Please contact us at +91 6232 49 3207

Email: sales@credenceresearch.com

Website: www.credenceresearch.com

[tumbrl1]

Packaged Meat Market: Shifting Consumer Demands and Trends

The packaged meat market has experienced significant growth over the past few years, driven by changing consumer preferences, technological advancements, and increasing demand for convenient food products. This market intelligence report provides an overview of the current trends, key drivers, and competitive landscape shaping the future of the packaged meat industry.

Market Overview

Packaged meat refers to various types of processed or fresh meat products that are packaged for retail sale. These include fresh cuts of meat such as chicken, beef, and pork, as well as processed products like sausages, salami, and deli meats. The convenience factor of pre-packaged meats has made them increasingly popular among busy consumers looking for quick, easy-to-prepare meals. Packaged meat is also available in various packaging forms such as vacuum-sealed packs, modified atmosphere packaging (MAP), and shrink wraps, which help extend the shelf life of the product.

Key Market Drivers

Convenience and Time Constraints: With the increasing pace of modern life, consumers are seeking convenience in their food choices. Packaged meats offer the benefit of easy storage and quick preparation, making them a go-to option for consumers looking to save time without compromising on taste and quality.

Health and Safety Concerns: The rise in health-conscious consumers has significantly impacted the packaged meat market. Many consumers now prefer leaner, healthier options such as turkey and chicken, which are marketed as healthier alternatives to red meats like beef and pork. Additionally, concerns regarding food safety and hygiene have driven demand for packaged meats that offer more protection against contamination and spoilage.

Shelf Life Extension and Innovation in Packaging: Advances in packaging technology, such as vacuum sealing and MAP, have significantly improved the shelf life of packaged meats. This innovation not only helps reduce food waste but also allows for longer distribution networks, reaching consumers in more remote areas.

Changing Dietary Preferences: The growing trend towards plant-based and flexitarian diets has impacted the packaged meat market. While there is still a significant consumer base for traditional meat products, plant-based meat alternatives and hybrid products are gaining popularity. This shift in dietary preferences is pushing packaged meat companies to innovate and diversify their product offerings.

Market Trends

Rise of Premium and Organic Packaged Meats: There is a growing demand for premium and organic packaged meats as consumers become more health-conscious and willing to pay a premium for products they believe are healthier or more sustainable. Organic meats, which are free from antibiotics and hormones, are particularly popular among affluent consumers.

Sustainability and Ethical Practices: Sustainability is becoming an increasingly important factor for consumers, with many opting for packaged meats sourced from farms that adhere to ethical practices. Companies are responding by adopting sustainable sourcing practices, improving animal welfare standards, and focusing on reducing their carbon footprint.

Technological Integration in Processing: Advancements in food technology have led to more efficient and cost-effective meat processing methods. Innovations such as 3D printing of meat, plant-based meat substitutes, and automated packaging systems are disrupting the industry and attracting new consumer segments.

E-commerce and Online Retail: The shift to online shopping, accelerated by the COVID-19 pandemic, has also affected the packaged meat market. Online platforms offer consumers the convenience of purchasing packaged meats and having them delivered directly to their homes. E-commerce platforms are also helping brands reach a wider audience.

Competitive Landscape

The packaged meat market is highly competitive, with numerous global and regional players. Major companies such as Tyson Foods, JBS S.A., and Hormel Foods dominate the market, with a range of products in their portfolios that cater to different consumer needs. In addition to these giants, smaller, niche players focusing on organic, free-range, and plant-based meat alternatives are emerging as strong contenders in the marketplace.

In conclusion, the packaged meat market is poised for continued growth driven by consumer demand for convenience, health, and sustainability. However, market players must navigate changing consumer preferences, technological innovations, and sustainability demands to remain competitive in the evolving landscape. With advancements in packaging, processing, and e-commerce, the packaged meat market is set to continue its expansion, offering a wide range of opportunities for both established and new market entrants.

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[sprint-co]

Top 5 Key Factors Driving Consumer Behavior in Profitable Restaurants: Premium Design and Build Strategies for Success

Before we start talking about the current trends in consumer behaviour, let us first understand the basics of the food and beverage industry. Well, the first thing you need to know is that it is massive. It encompasses everything at once, like-  bars, cafes, restaurants, manufacturers and even food transportation. Did you know that the F&B industry serves the livelihoods of about 7.3 million people in India, according to ET Hospitality World, making it one of the most significant sectors in the country? It also acts as a catalyst for various other sectors, like- retail, agriculture and transportation.

When COVID-19 hit, all major outlets suffered a setback; restaurants, cafes, and all public spaces went silent. It affected every business. But perhaps the most affected industry was the food and beverage industry. Consumers went from hanging out at cafes to ordering in and even ordering groceries online. Fortunately, this wouldn’t last for long as the world recovers. We have witnessed the resurgence of in-person dining as a result of revenge dining, which is making the best of every situation when people lacked the chance to go out during COVID-19.

The design has been the central theme of every restaurant and cafe designers as it attracts consumers. Ambience plays an important role in this venture. The amalgamation of comfort and safety caters to new consumer preferences. From outdoor seating to flexible indoor layouts, the new outdoor dining experience has everything. Consumers are also placing more value on sustainable and eco-friendly products, showing a willingness to switch to different food and beverage brands to align with their new criteria. According to changing consumer behaviour, factors affecting them also evolve. Let us get into these factors at length.

1.   Adding Value to Nutrition

We all know that when it comes to food, taste, flavour and smell are the catalysts that drive consumers to satisfy their cravings. What if we told you that these factors have become limited over time and have been replaced by nutritional weightage?  A survey conducted by the International Food Information Council in 2020 found that approximately 54% of consumers consider the healthfulness of food when making purchase decisions. The percentage was more inclined towards the younger generation. Thanks to the information provided on social media, the population is now becoming increasingly aware of their health choices. The rise of new consumerism has, therefore, triggered reactions from restaurants and food brands that are currently making room for healthier menus, transparent lists of ingredients, and nutritional information. They have also emphasized the sustainable and organic ingredients that conform to this growing demand for clean eating.

These businesses stand to gain in the changing landscape of increasing healthful food options and straightforward, honest communication of information between companies and customers. This shift can lead to improvements not only in meeting consumer demand but also in promoting a generally healthier society.

2.   Environmental Concerns

To minimize their carbon footprints, many environmentally-conscious consumers are now opting for a plant-based diet. Food that is sustainably sourced is now gaining traction and becoming increasingly popular. It is now becoming very common to have plant-based menus at cafes and restaurants.

Restaurants adopting these trends are not only catering to a growing demographic but also leading toward a more sustainable and ethically sourced food industry. Putting plant-based and responsibly sourced foods on their menus not only promotes better brand images but also broadens customer bases while making a positive mark on the planet.

3.   Clean- Labelling practices

One more thing attributed to changing consumer behaviour is clean labelling practices. The simpler, the better, is their mantra. Do you ever see the ingredient lists, and it makes you more confused than ever? Well, clean labelling eliminates this practice. It focuses mainly on natural and minimally processed ingredients that customers can easily understand. Clean labels appeal to those looking to make educated decisions supporting their wellness objectives. Customers profit from this trend, pushing producers to use more sustainable and transparent production methods. Clean labelling goes beyond marketing to regulatory compliance, product quality, consumer trust, and ethical production practices. It is a space that, as the trend evolves, will likely shape significant parts of the future food industry into more sustainable and friendly practices for consumers globally.

4.   Culture

Culture is a significant drive in determining what and how we eat—food choice, taste preference, and views on food. This is due to different cultural food traditions and beliefs. For instance, people will have more or less willingness to venture into trying new foods: it all depends on their cultural background, the policies of their country, or the prevailing social environment. In a connected world like today, food companies need to understand cultural differences to be able to cater to diverse tastes. In other words, people’s perception and acceptance of foods are culturally determined, which includes familiarity with the foods, the language under which food marketing is done, and the environment of the foods as part of their culture. From premium restaurants to street food vendors, everyone is now heavily influenced by ramen and Japanese cuisine, leading us to believe that cultural ties are strengthened through food.

5.   The Ambience

The experience and ambience of a restaurant make the very first impression and foster an experience. This means that lighting, decor, and music all come into play, which controls the mood and the customer’s expectations; on the other hand, a unique ambience will usher in memorable moments that complement the culinary delights. Not only does such an ambience add to the taste of the meal, but it also provokes the diners to share the experience with others, making this restaurant more attractive for business. Furthermore, a restaurant space can reflect the identity and ethos of the restaurant, introducing layers of complexity to the dining experience. It also assures returning customers about the quality and experience they will get, building great loyalty and, hence, an excellent brand reputation.

Conclusion

The food and beverage sector is experiencing major changes due to new technologies and changing customer expectations. Consumers are increasingly demanding thorough information about sourcing, production processes, and ethical standards, therefore, transparency and sustainability have become critical. These developments do, however, carry some inherent dangers, which require strict quality controls, aggressive regulatory compliance, and strong risk management.

To remain competitive, firms must embrace a holistic strategy that integrates cutting-edge technologies, moral sourcing, and quick response to market shifts. Through the implementation of creative solutions and a focus on transparency, brands may establish consumer loyalty and trust, guaranteeing adherence to changing regulations and attaining steady expansion and a competitive edge in a constantly changing marketplace. Innovation and tradition, efficiency and sustainability—all need to be balanced for the food and beverage industry to grow and become a reliable, vibrant sector that caters to the demands and values of contemporary consumers.

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[shrutijadhav2139]

Frozen Vegetables Market Overview: Growth Dynamics, Emerging Trends, and Strategic Opportunities

The frozen vegetables market has been witnessing robust growth, driven by evolving consumer preferences, advancements in freezing technology, and an increasing demand for convenient, nutritious, and sustainable food options. With changing lifestyles and the rising need for ready-to-cook meals, frozen vegetables have become an essential part of modern diets.

One of the key factors contributing to the market's growth is the convenience offered by frozen vegetables. Unlike fresh produce, frozen options provide year-round availability, extended shelf life, and minimal preparation time. These benefits resonate with urban consumers, particularly those balancing busy schedules with the desire to maintain healthy eating habits.

Technological advancements in freezing methods have also played a pivotal role in the market's expansion. Innovations such as flash freezing and Individual Quick Freezing (IQF) ensure that vegetables retain their nutritional value, flavor, and texture. This has alleviated concerns about the quality and taste of frozen products, making them a viable alternative to fresh vegetables.

Emerging Trends Shaping the Market

Several trends are shaping the growth trajectory of the frozen vegetables market. One notable trend is the growing consumer preference for organic and sustainably sourced products. As awareness about the environmental impact of food production increases, more consumers are seeking frozen vegetables produced with minimal use of pesticides and synthetic fertilizers.

The demand for plant-based diets is another factor driving the market. With the global shift towards vegetarian and vegan lifestyles, frozen vegetable products, including pre-mixed stir-fries and plant-based meal kits, are gaining popularity. Manufacturers are responding to this trend by introducing innovative products that cater to specific dietary needs and preferences.

E-commerce platforms have also emerged as a significant distribution channel for frozen vegetables. The rise of online grocery shopping, accelerated by the COVID-19 pandemic, has allowed consumers to access a wide variety of products with the click of a button. This shift has prompted manufacturers to optimize packaging and logistics to cater to the growing online demand.

Regional Insights and Market Dynamics

The frozen vegetables market exhibits diverse growth patterns across regions. In North America and Europe, the market is mature, with a well-established consumer base. These regions are witnessing steady growth driven by innovations in product offerings, such as organic and non-GMO frozen vegetables.

In contrast, the Asia-Pacific region presents immense growth opportunities due to increasing urbanization, rising disposable incomes, and a growing awareness of health and nutrition. Countries like China and India are experiencing a surge in demand for frozen vegetables as consumers seek affordable and nutritious food options.

The Middle East and Africa are also emerging as potential markets, supported by improving cold chain infrastructure and a growing appetite for international cuisines that incorporate frozen vegetables.

Strategic Opportunities for Stakeholders

The competitive landscape of the frozen vegetables market is characterized by both established players and new entrants. To stay competitive, companies are focusing on innovation, sustainability, and strategic partnerships.

Product diversification remains a key strategy, with manufacturers introducing value-added products such as pre-seasoned vegetables, organic blends, and microwave-ready meals. These offerings cater to the evolving tastes of consumers seeking convenience without compromising on quality.

Investments in sustainable practices, including eco-friendly packaging and energy-efficient freezing technologies, are gaining traction. Companies that prioritize sustainability are likely to resonate with environmentally conscious consumers and strengthen their market position.

Collaborations with retailers and e-commerce platforms provide additional growth avenues. By leveraging digital marketing and data analytics, manufacturers can better understand consumer behavior and tailor their offerings to meet specific demands.

In conclusion, the frozen vegetables market is poised for significant growth, fueled by changing consumer habits, technological advancements, and emerging trends in sustainability and health consciousness. As stakeholders navigate this dynamic landscape, strategic innovation and a focus on quality will be pivotal in capitalizing on the market’s vast potential.

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[chroniclesofaveganbodybuilder]

chronicles of a vegan bodybuilder (32/90)

'i'm gonna have to science the shit out of this'

~ Matt Damon, The Martian

i can make my sperm healthier by not getting COVID- that's today's answer. As far as last post's goal, i've been doing pretty good. Not 30 mins a cardio a day but at least 30 mins of exercise 1-5 days a week for the past month & a half. The best fitness i've probably had since starting this blog nearly a decade (!) ago.

My diet is still trashy bc of cheating on my plant-based groceries but today i started my longstanding goal of steaming instead of frying my veggies, saving 100 - 400 calories. It was in the microwave but that's still a tip for ya, faithful reader. When i have more time to prepare a meal i'll definitely be using the stovetop like i did with the rice i had for breakfast.

Today's Goal: Steaming instead of frying my meals

Today's Question: How does the darkness of winter affect my metabolism?

[shubhampawrainfinium]

Banana Bread Bliss: The Perfect Recipe for Every Occasion

The global banana bread market has been experiencing steady growth, driven by rising consumer demand for convenient and nutritious snack options. According to the report, the market is projected to expand at a compound annual growth rate (CAGR) of over 4% from 2022 to 2028. In 2022, the market was valued at approximately USD 1.2 billion and is expected to reach around USD 1.5 billion by 2028.

What is Driving Demand for Banana Bread?

Banana bread is a baked product made primarily from mashed bananas, providing a flavorful and moist alternative to traditional breads and snacks. Popular for its taste, convenience, and versatility, banana bread is commonly enjoyed as a breakfast item or snack.

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Market Dynamics and Growth Drivers

Key factors contributing to the global banana bread market's growth include:

Rising Demand for Healthy Snacks: As consumers become more health-conscious, there is a growing preference for snack options perceived as healthier and more natural. Banana bread, often made with simple ingredients and available in low-sugar or whole-grain varieties, aligns with these consumer preferences.

Home Baking and DIY Trend: The global rise in home baking, especially following the COVID-19 pandemic, has increased demand for banana bread as a DIY food. The trend toward making banana bread at home has sustained the demand for relevant ingredients and premade mixes, positively impacting market growth.

Product Innovation and Variety: Manufacturers have introduced various banana bread flavors, including chocolate chip, nut, and vegan options, to appeal to diverse consumer tastes and dietary needs. The inclusion of functional ingredients, such as protein or fiber, has also broadened the product's appeal.

Rising Popularity of Plant-Based Diets: With the growth of plant-based and vegan diets, demand for banana bread products that are egg-free or dairy-free has risen. Many consumers view banana bread as a naturally plant-based option that fits well into vegan and vegetarian lifestyles.

Regional Analysis

North America: North America holds a significant share of the banana bread market due to its established popularity as a breakfast and snack item. Demand remains steady, driven by product innovations and the availability of banana bread in cafes, grocery stores, and bakeries.

Europe: The European market for banana bread is growing, with consumers increasingly embracing healthy snacks and homemade food trends. Countries like the UK and Germany are seeing higher sales of banana bread in supermarkets and online retail platforms.

Asia-Pacific: In the Asia-Pacific region, the banana bread market is expanding, particularly in urban areas where Western food trends influence consumer preferences. Rising disposable income and interest in health-focused snacks contribute to this demand.

Latin America, Middle East & Africa: Though smaller in market share, these regions are experiencing moderate growth, driven by a preference for affordable and nutritious snack options. The availability of locally grown bananas also supports the production of banana-based baked goods.

Competitive Landscape

The global banana bread market features a mix of large-scale bakery brands, local bakeries, and new entrants focusing on health-conscious or vegan product lines. Key players include:

Starbucks Corporation: Starbucks offers banana bread in many of its global outlets, capitalizing on its popularity as a coffee shop snack.

United Biscuits: Known for its baked goods, United Biscuits markets banana bread alongside other ready-to-eat bakery items.

Trader Joe’s: Trader Joe’s offers both fresh and frozen banana bread products, appealing to consumers seeking convenient, high-quality options.

Sara Lee: Sara Lee produces a variety of banana bread flavors available in major retail chains, emphasizing convenience and accessibility.

Report Overview : https://www.infiniumglobalresearch.com/reports/global-banana-bread-market

Challenges and Opportunities

While the banana bread market faces challenges such as shelf-life limitations and competition from other baked goods, there are significant opportunities:

Health and Wellness Trends: With growing demand for health-focused foods, banana bread can cater to gluten-free, high-protein, or low-sugar preferences, providing an avenue for product diversification.

E-commerce Growth: The expansion of online grocery shopping allows consumers to access a wider range of banana bread products, including artisanal and niche brands that might not be available in local stores.

Sustainable Sourcing: The demand for sustainably sourced ingredients presents an opportunity for companies to differentiate themselves by using ethically sourced bananas and eco-friendly packaging.

Conclusion

The banana bread market is set to grow at a steady pace, with revenue projected to increase from USD 1.2 billion in 2022 to around USD 1.5 billion by 2028, at a CAGR of over 4%. Consumer demand for health-conscious, convenient snack options and the sustained appeal of banana bread across global markets will continue to drive growth, while innovations in flavors, ingredients, and e-commerce are expected to shape future market dynamics.

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[health-views-updates]

Unlocking Opportunities: A Deep Dive into the Global Vitamins Market

The global vitamins market revenue is expected to witness steady growth over the coming years, with its size projected to increase from USD 7.41 billion in 2023 to USD 13.39 billion by 2031. The market is forecast to grow at a compound annual growth rate (CAGR) of 7.67% during the period from 2024 to 2031, driven by the rising demand for nutritional supplements, growing health awareness, and an increasing focus on preventive healthcare.

Vitamins are essential nutrients that play a key role in maintaining human health, supporting immune function, and preventing chronic diseases. With the increasing prevalence of lifestyle-related disorders and a greater awareness of the importance of balanced nutrition, the vitamins market is positioned for continued expansion.

Key Growth Drivers

Rising Health Awareness and Preventive Healthcare Trends: There has been a significant rise in health consciousness among consumers globally. People are becoming more aware of the importance of vitamins in maintaining overall well-being and preventing deficiencies that can lead to health problems. This growing focus on preventive healthcare is a major driver of the vitamins market. Consumers are increasingly turning to vitamin supplements to meet their nutritional needs, especially as modern diets often lack sufficient quantities of essential vitamins.

Aging Population and Increased Demand for Dietary Supplements: The aging population is a critical factor contributing to the growth of the vitamins market. As people age, their nutritional requirements change, often necessitating higher intakes of vitamins, particularly vitamins D, B12, and E, to support bone health, cognitive function, and immune response. This demographic shift is driving the demand for dietary supplements, which is expected to boost the vitamins market significantly.

Growth of the Health and Wellness Industry: The global health and wellness industry has experienced rapid growth, with consumers increasingly seeking natural and organic products. Vitamins, both in supplement form and as ingredients in functional foods and beverages, are gaining popularity among health-conscious consumers. As a result, manufacturers are developing innovative products that cater to this demand, including gummies, powders, and fortified foods.

Rise in Chronic Diseases: The prevalence of chronic diseases such as diabetes, cardiovascular disorders, and obesity is on the rise globally, further increasing the need for nutritional supplements. Vitamins, especially vitamins C, D, and E, have been linked to improved immunity and better management of these conditions. This has led to a surge in the consumption of vitamin supplements as part of therapeutic and preventive health regimens.

Impact of COVID-19: The COVID-19 pandemic has had a lasting impact on the vitamins market, as consumers became more focused on boosting their immunity and overall health. Vitamins, particularly vitamin C and vitamin D, saw a surge in demand during the pandemic due to their potential role in supporting immune health. This trend is expected to continue, with consumers maintaining a proactive approach to health post-pandemic.

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Challenges and Opportunities

Despite the positive outlook, the vitamins market faces certain challenges. Regulatory requirements and stringent government guidelines for vitamin supplements can hinder market growth, especially in regions with stricter policies. Additionally, fluctuations in raw material prices and the availability of counterfeit products pose risks to the market's stability.

However, advancements in technology and product innovation are creating new opportunities for growth. Manufacturers are focusing on creating more bioavailable vitamin formulations, plant-based supplements, and fortified foods that cater to changing consumer preferences for natural, organic, and vegan products.

Regional Insights

The North American region currently dominates the vitamins market, driven by high health awareness, a strong focus on preventive healthcare, and a well-established dietary supplement industry. Europe follows closely, with a growing trend toward wellness and fitness. Meanwhile, the Asia-Pacific region is expected to witness the highest growth rate during the forecast period due to increasing disposable income, rising health consciousness, and government initiatives promoting better nutrition in countries like China, India, and Japan.

Future Outlook

The vitamins market is poised for sustained growth, supported by the rising demand for dietary supplements, growing health consciousness, and technological advancements in product formulation. With a CAGR of 7.67% from 2024 to 2031, the market is expected to reach a valuation of USD 13.39 billion by 2031.

As consumers continue to prioritize health and wellness, the vitamins market will remain a vital component of the global healthcare industry, offering innovative solutions to meet the evolving nutritional needs of the population.

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