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Digital Subscriptions > PlantBased > Jan/Feb 2018 > News pages

News pages

A round up of the latest plant based food, product news, and gadgets

FLAXSEED MILK BRAND SET FOR BIG THINGS

OOOMEGA is already hugely popular in the Netherlands. The brand produces a flaxseed based alternative to milk that is set to be a hit.

Most of you will be well aware of the benefits of flaxseeds, in particular due to their high content of Omega 3 (ALA) which can sometimes be an evasive nutrient in plant based food. It is an essential fatty acid that can’t be made in our own body, meaning it’s important to source it from food.

The plant milk market is not short of exciting, new products, however this new flax drink seems like it could prove popular in the UK too. It was already stocked in Waitrose stores and has now been picked up by Holland & Barrett where it will be stocked nationwide.

Guido Teekamp, Founder of OOOMEGA commented: “We’re thrilled to be able to introduce UK consumers to OOOMEGA, our innovative plant based flax drink range which is not only delicious, but also very beneficial for your health as well.

“For me it is a dream to be listed at Waitrose and Holland & Barrett with OOOMEGA, from here we build the brand in the UK.”

The drinks come in three flavours: Original, Original Sweetened and Machhiato. Grab a carton from Holland & Barrett for £1.99.

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About PlantBased

First of all, a Happy New Year to you all and welcome to our bumper January/February issue. I’ve got to confess, at the start of a new year, I often get caught up in the need to change things about my life. Usually, most of these resolutions don’t stick. However, I think I’m learning that the most vital part about trying to improve aspects of your life is to make those goals achievable and sustainable. Working in an office can allow you to get incredibly lazy (who would have thought it!) so as a result I’m hoping to use the start of a new year to increase the amount of exercise I do. Our lunchtime walks in the beautiful woodland surrounding PBHQ have become some of the only exercise I get and increasing my fitness levels over the coming year is something I want to give more time to. We’re kick-starting January with a magazine full of healthy recipes, that I hope you’ll love, to help with those of you looking to get over the Christmas indulgence and we’ve got some tips for sticking to a cleaner eating regime from Kristen Hong. When you are looking for a night to treat yourself, though, our resident chef Katy has produced an amazing Chinese Banquet spread that is well worth making at home if you’re looking for a night in front of the TV with some comfort food. Another of my recipe highlights this issue is the Pink Grapefruit and Basil sorbet — an intriguing combination that is so refreshing and the basil adds a subtle kick that I didn’t know I needed. We were also really excited to have superstar London chef Chantelle Nicholson in the PlantBased Kitchen, bringing her menu of colourful and classy food to the kitchen. Chef Patron at London’s Tredwells, Chantelle’s food is visually stunning and delicious to eat. We’d love to see all of your re-creations of our recipes, so send your photos to blake@primeimpact.co.uk or tag us on social media: @plantbasedmag. Wishing you all a prosperous start to 2018, spring will be here before we know it!
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