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Showing posts with the label marketing

Harnessing the Power of Language: Vegan vs. Plant-Based Marketing in the Food Industry

"The strategic choice between 'vegan' and 'plant-based' marketing holds transformative power, influencing consumer perceptions and behavior, and driving positive change in the thriving realm of plant-based foods." The Vegan Project Global   In the ever-expanding world of plant-based foods, the choice of marketing terminology has a profound impact on consumer perception and behavior. As we explore the distinction between "vegan" and "plant-based" marketing from an ethical and strategic standpoint, we uncover the potential of each label to drive positive change in the food industry. Embracing Veganism: Beyond the Plate Vegan marketing proudly embraces the term "vegan," resonating with consumers on a deeper level. Unlike "plant-based," "vegan" carries a powerful ethical message, symbolizing compassion towards all living beings. It encompasses not only dietary choices but also extends to a commitment to protect an

[Activism] Marketing: This is how the dairy industry lied to the world

We’re told that milk is important for a strong healthy body, and if you stop consuming dairy most people will turn around and say “wait, how are you going to get your calcium”? But everything we’ve been led to believe about dairy is a product of marketing, advertising and government collusion. 

[Marketing] Whistle-Blower Finds Plant-Based Brand THIS Secretly Using Lab-Grown Meat To Create ‘Hyper-Realistic’ Chicken

    Meat-alternative pioneer THIS has been caught up in a scandal after a whistle-blower discovered the brand secretly using lab-grown meat. The company has up until now claimed to be entirely plant-based, using patented processes to create the award-winning meat-like taste and texture. Continue...         From the THIS website: ''So the main reason why our food is really meaty, is that we took AGES (around 1.5 years) to develop it, and it was really really really hard. We have tasted over 2,000 iterations across our 8 launch products – it’s been a long old road. In terms of texture, we take plant-based ingredients and introduce heat, pressure and water. By dialling in our recipes and our cooking techniques, we’re able to produce food with a fibrous texture – just like meat. When it comes to taste, that’s a case of breaking down exactly what it is that makes chicken or bacon smell and taste like chicken and bacon. Once you identify the constituent parts of those tastes and s