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Wine Industry Magazine Promotes Vegan Fining Agent

Publication urges winemakers to address growing demand for vegan wine by replacing gelatin with pea protein.

To address the growing popularity of vegan wine, Wine Business Magazine recently published a feature to help winemakers replace animal-derived gelatin with vegan alternatives. The story highlighted winemaking products and tools offered by supplier company Eaton, including a pea-protein based replacement that acts as a stabilizer similar to gelatin. The company also sells various other vegan fining agents such as active bentonite, silica sol, and tannin riddling aids because, as Eaton’s enologist said, “Today’s consumers want alternatives to gelatin fining.” In recent months, several beer and wine companies—including Guinness and Duval-Leroy—have decided to remove animal products from their production process.

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Vegan Senator Cory Booker Launches Podcast

The senator launched his Lift Every Voice podcast on Martin Luther King, Jr. Day to elevate the voices of activists fighting for social justice.
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Danone Shuts Down its Milk Business in India

The French company—which recently acquired plant-based brands Silk, So Delicious, and Vega—discontinued its non-profitable dairy line in India to focus on more nutritional products.
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Will Algae Be the Hottest New Plant-Based Protein?

San Diego scientists believe a strain of wild algae will be a sustainable way to feed plant-based protein to the growing global population.
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Miyoko's Kitchen Debuts Three Vegan Pub Cheeses

The artisanal vegan cheese brand is stepping into the new year with new packaging and a line of new flavors.
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Ben & Jerry's Debuts Two New Vegan Ice Cream Flavors

Non-dairy pints now comprise 20 percent of the iconic ice cream brand's products thanks to the addition of two vegan versions of fan-favorite flavors.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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