Eating greens instead of meat 365 days a year – vegetarianism has become mainstream. Something that people used to make fun of is now in vogue. Everyone is talking about vegetarianism and it’s now considered a trend-conscious way of eating. Once a minority, today an ever stronger lifestyle community. And no, we’re not talking about Birkenstock-wearing hippies. Younger households, in particular, are consciously eating much less meat and are more likely to opt for raw food than a juicy steak.
Vegetarianism for health
Health is the key reason for choosing a vegetarian diet. 57.7 per cent of vegetarians don’t eat meat for health reasons. Studies show that vegetarians have a low prevalence for many illnesses, including diseases such as diabetes, cancer, heart disease and lipometabolic disorders. So those who eat more vitamins and greens in the form of fruit and veg are less likely to get ill or overweight.
Mooooooo – climate change
In the past, being able to eat good meat was a sign of wealth. Today, meat production is contributing to the carbon footprint. Another reason to cut back drastically on meat. Animal husbandry, especially cattle farming, is causing greenhouse-gas levels to skyrocket. The cud-chewers are not exactly environmentally friendly. In order to digest, cows repeatedly burp food back up, emitting large amounts of methane into the atmosphere, and thus contribute to climate change.
There are numerous advantages of a meat-free diet – environmental and climate protection, animal welfare, health. But what if you can’t give up on meat completely, but still want to embrace the veggie trend at least to an extent? So-called flexitarians have the answer: eat less meat or eat meat substitutes made from soya, lentils, etc. 37 per cent of Germans are now flexitarians, and the number is growing. “No meat today.” This group of “half plant eaters” eats hardly any meat. Vegetables and meat substitutes have become an increasingly standard part of their everyday diets. They attach particular importance to animal welfare and are convinced that the population as a whole consumes too much meat. This in turn leads to more factory farming and exacerbates greenhouse gas emissions and climate change issues that are increasingly confronting us as a society. It’s a vicious circle.
Bakerman® knows its veggies
The number of crusaders is growing. Whether vegetarian or flexitarian – meat-substitute products are becoming more and more attractive. Which means, it’s time to jump on the bandwagon. Meanwhile, every supermarket and discount store offers vegetarian alternatives and an increasing number of product ranges with the “V” label. But there is one area that is lagging behind: the world of baked goods. And yet there are many ways in which the veggie trend can be integrated into bakery products.
For a snack between meals:
You want a veggie snack to go? Yes, please – but what exactly does it contain? A plant-based alternative made from soya, hummus, lentils, beans or jackfruit. The latter even has a texture similar to chicken. Meat substitutes are booming and becoming more and more prevalent.
And what du YOU like to eat?