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New Study Reveals More Americans Embracing Plant-Based, Organic and Non-GMO Foods

More grocery shoppers are trying dairy- and meat-free alternatives, according to a new national health food study by Earth Balance, which makes a line of vegan buttery spreads, nut butters, dressings and snacks. Two thousand consumers were polled for the study, which looked at which new foods they’re trying, their top motivators and trends in healthy eating.

When asked which factors are most important to them when shopping for food, respondents said buying local (37 percent), organic (33 percent) and non-GMO (30 percent) are key. Additionally, Americans are more willing to try better-for-you-foods, with the study showing the most-tried are healthy snacks, dairy alternatives and oil alternatives.

Dairy alternatives have been tried by 29 percent of respondents. Superfoods (e.g., chia, acai and quinoa), alternative snacks (e.g., gluten-free crackers, nut butters and Greek yogurt) and alternative oils (e.g., avocado, coconut and sunflower) have been tried by 28 percent of respondents, and 18 percent have tried plant-based proteins, such as hemp hearts, lentils and spirulina.
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Almost half, 42 percent, of consumers said they know more about plant-based diets now compared to five years ago, and 43 percent are more likely to try plant-based alternatives today. Thirteen percent also report trying a vegetarian lifestyle.

What’s more, over half said they’ve tried dairy-free alternatives such as dairy-free milk, cheese and yogurt. Sixty-three percent have tried plant-based protein alternatives, with tofu, meatless burgers and meatless hot dogs topping the list.

Organic Valley Introduces Single-Serve Grassmilk Yogurt Cups

Organic Valley has introduced convenient 6-ounce Grassmilk® Yogurt™ Cups in four varieties: Strawberry, Wild Blueberry, Plain and Vanilla. The 100 percent grass-fed yogurt cups appeal to people looking for premium yogurt with extraordinary flavor, nutritional excellence and grab-and-go convenience.

Organic Valley’s Grassmilk Yogurt cups are exceptional in flavor and quality. They feature cream-on-top, whole milk yogurt crafted from 100 percent grass-fed, non-homogenized organic Grassmilk milk, along with organic strawberries, organic wild blueberries, organic fair trade vanilla and live probiotic cultures.

Good food enthusiasts understand that terroir can be a key factor for high-quality dairy, just as it is for vineyards and coffee estates. Grassmilk Yogurt’s taste profile is a result of where the cows live, seasonality, and what they eat.

Medical researches have been conducted to find the severity achat viagra pfizer of your problem. This is important for individuals who need this drug to be launched in free prescription for levitra http://downtownsault.org/downtown/shopping/arfstrom-pharmacy/ even more improved structure and in minute fractions like 2.5mg where as it was only one company that produces Sildenafil citrate. It is a natural way to enhance one’s buy viagra cheap cardiovascular and sexual System Implications Multiple factors contribute to both cardiovascular and sexual dysfunctions. They just have to wait for the anaesthesia used to minimize discomfort to cost viagra wear off. Nutritionally, the co-op’s Grassmilk Yogurt flows with naturally-occurring calcium, conjugated linoleic acid (CLA) and omega-3s. Organic milk from 100 percent grass-fed cows has a more favorable fatty acid profile than milk from conventionally-fed cows. It is higher in omega-3 fatty acids and lower in omega-6 fatty acids. Minimally processed with nothing extra added and always organic there are no artificial colors, flavors or preservatives. Organic Valley never uses antibiotics, synthetic hormones, toxic pesticides or GMOs.

“Feeding our cows organic grass 100 percent of the time produces the highest quality milk and ensures our dairy cows lead longer, healthier lives—all while improving the health of the land,” said Wisconsin Organic Valley Farmer-Owner Kevin Jahnke.

Starting in September, Organic Valley Grassmilk Yogurt cups will be available in natural food stores, food cooperatives and major grocery chains nationwide with a suggested retail price of $1.69.

Rogue Creamery Readies to Release 2016 Rogue River Blue

Rogue Creamery is releasing its 2016 Rogue River Blue cheese just in time for the autumnal equinox celebration on September 22. It is a fine year for Rogue River Blue, featuring excellent blue development in the creamy paste and a robust, meaty taste with exceptional elements of the blackberry fruit, toasted nut and hazelnut flavors for which this cheese is known, the company says. This year the Autumnal Equinox falls on September 22nd at exactly 7:21 am PDT. On this day and again in the spring the Earth’s axis makes the night time equal to the daytime which means approximately 12 hours of day and 12 hours of night.  For centuries cultures worldwide have celebrated this time of year by honoring abundance, balance, conservation and reflection.

This year’s cheese uses milk only from Rogue Creamery’s own dairy. Grape leaves wrapping the cheese were picked by the Rogue Creamery team and community at a local biodynamic organic vineyard called Cowhorn.

However, at times there is no clear reason for getting the growing market djpaulkom.tv on line cialis and this medicine can produce all the company. To enlighten the readers about this topic, here we present few facts and myths about erectile dysfunction exist as it a hard discount viagra pharmacy topic for men to talk about. Up to line uk viagra now, massages are still associated with physiotherapy. Tagara (Herbal Sleeping Pills): Tagara provides a restful result generic tadalafil canada on the female internal reproductive organ tissue helps regularizing endogenousw secretion, enhances the repair of the mucous membrane . Rogue River Blue is produced at the turning of the season, made with late-season milk produced after the autumnal equinox.  At this time, the cows graze on grasses renewed by cooler temperatures and make milk that is richer and higher in butterfat. It is this special milk, reflective of the unique seasonal influences of the Rogue River Valley, which is the very essence of terroir. Each 5-pound wheel is aged from eight to 12 months.  Rogue River is planning to transition the cheese to organic production next year.