Swedish Glace News
Ready, Steady, Veggie
One in 10 Brits are now either vegetarians or vegans according to research released today. According to Swedish Glace, the non-dairy frozen dessert from Fayrefield Foods, the main reasons for becoming a vegetarian (59%) are objections to the ways in which animals are kept, treated and killed for food.
A third say they became a vegetarian to improve their health and fitness, with allergies and intolerances also a contributing factor. The highest amount of veggies in the UK are in Northern Ireland, with the lowest in Wales.
The research also reveals why some of us never could cut meat out of our lives, and why some who have changed their minds and just can’t give up their ‘guilty’ pleasure.
Those who have thought about it but never actually become a vegetarian say that chicken would be the number one thing they would miss. Those who have tried but gone back to eating meat – 9% overall - say the lure of a steak or bacon sandwich was just too strong. Though there are some strong-willed vegetarians out there as 40% say they have no cravings at all.
64% of meat eaters have never considered becoming vegetarian, with 15% having considered switching to being veggie but thinking they would miss meat and fish too much.
Chris Swire, Marketing Director at Fayrefield Foods Ltd. comments: “Giving up meat and becoming a vegetarian is a major lifestyle decision – more of us than ever before are taking the veggie pledge. In some cases people go even further and take the Vegan route cutting out fish and dairy products too.”
“Being vegetarian doesn’t mean that you have to cut out all your favourite products. With 7% of vegetarians craving sugary treats and ice-cream, our research shows that this doesn’t need to be the case at all. There are quality products available which can satisfy their penchant for tasty, indulgent products. Swedish Glace was a ‘best-kept’ secret amongst vegetarians and vegans for years, but the word has been spreading and now even those who aren’t veggie enjoy it.”
Karin Ridgers, from VeggieVision, comments: “it’s no surprise to me that 64% of us have at some point thought about going veggie. Being vegan has never been so easy with so many wonderful alternatives available. Personally I don’t miss out on anything including dairy products, which can be a concern of people who are considering switching to veganism. It’s great to still be able to enjoy ice-cream and keep with my personal ethics.”
Swedish Glace Scoops Top Award
Swedish Glace, the iced non-dairy dessert, has scooped best dairy free ice cream in the prestigious ’Free From’ awards. The Rich Chocolate variety was named as the clear winner, with the choc ices Highly Commended.
Organised by Foods Matter, the UK’s only magazine for those on restricted diets, the awards were presented by Antony Worrall Thompson at his Notting Grill restaurant in west London.
A packed gathering of ‘free-from’ food manufacturers and food writers enjoyed succulent gluten, dairy and egg-free canapés as the awards were announced.
The awards were divided into nine categories – eight covering the main free-from sectors (gluten/wheat free, dairy free, egg free) and one award for the most innovative new free-from product reviewed in the magazine in the last year.
Chris Swire, Fayrefield Foods Marketing Director, says: “Swedish Glace was a ‘best-kept’ secret amongst vegetarians and vegans for years, but the word has been spreading and now even those who aren’t veggie enjoy it. Since we re-launched Swedish Glace earlier this year, we’ve been overwhelmed by positive feedback from consumers and retailers.”
“To win this award is a fantastic achievement and testament to the new flavours and formulations our colleagues in Sweden have developed.”
The mouth watering new Swedish Glace range comprises of Smooth Vanilla, Rich Chocolate, Juicy Raspberry and new Wild Blueberry. Boasting delectable ingredients including real Madagascan vanilla pods, more crushed cocoa beans and wild blueberries from Northern Sweden, it has an even silkier texture than before. Indeed, taste tests have shown a marked preference for the new range.