Koko Dairy Free Yogurt Nabs PETA Vegan Food Award
For Immediate Release:
26 September 2017
Jennifer White +44 (0) 20 7837 6327, ext 222; [email protected]
KOKO DAIRY FREE YOGURT NABS PETA VEGAN FOOD AWARD
Bromsgrove Company Honoured for Meeting the Surging Demand for Plant-Based Fare
Bromsgrove, Worcestershire – As the number of British vegans has increased by 360 per cent in the last 10 years, the market for meals, snacks, and beverages free of meat, eggs, and dairy “products” is stronger than ever – and PETA is recognising some of the most exciting new plant-based offerings with its fifth annual Vegan Food Awards.
Nabbing the award for Best Dairy-Free Yogurt is Bromsgrove-based Koko for its strawberry flavour. Loaded with calcium and essential vitamins, these convenient little pots of goodness are great for breakfast or a healthy dessert. This tasty yogurt alternative is made with coconut cream, and Koko offers a whole range of coconut-based dairy alternatives.
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“The demand for delicious, cruelty-free fare is higher than ever, and forward-thinking businesses are responding with everything from animal-free meatballs to egg-free mayo,” says PETA’s Dawn Carr. “PETA’s Vegan Food Awards honour this year’s most progressive new products, including Koko’s creamy strawberry yogurt.”
In addition to sparing animals daily suffering and a terrifying death in today’s meat, egg, and dairy industries, vegan meals are “greener”, as the United Nations has said that a move towards a vegan diet is necessary to offset the worst effects of climate change. Vegans are also less likely to suffer from heart disease, strokes, diabetes, obesity, and cancer than meat-eaters are.
Interest in vegan living is at an all-time high. Google Trends reports that searches for the word “vegan” are now more than twice as prevalent as those for “vegetarian”, and an Opinium poll commissioned by PETA found that 76 per cent of British 18- to 34-year-olds are interested in trying more vegan foods. Orders for PETA’s free vegan starter kit have surged in the past few years – from approximately 28,000 in 2014 to 35,000 in 2015 and 70,000 in 2016.