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

The new superfood snack — Jujube

Abakus Foods are launching a new, superfood snack which originates from China and dates back over 4000 years. The jujube fruit, also known as a red date, is packed with phenols, antioxidants and contains over twenty times more vitamin C than citrus fruits. This dried snack is soft, chewy and naturally sweet but it also dense in manganese and iron to reduce fatigue. Available as pure, dried jujube fruit or as jujube crisps these snacks are sure to be the next foodie trend. Available from Grape Tree, WholeFoods or from abakusfoods.com

BOL shun meat!

Earlier this year BOL, natural food brand, re-launched itself as a meat-free company.

In an attempt to reduce their negative impact on the environment, BOL are taking the decision to use no meat ingredients in their new range of ‘Veg Pots’ and ‘Salad Jars’. The move comes as the company aims to make eating plant-based meals accessible for everyone, especially those who don’t have time to prepare and cook them from scratch.

Amber Locke, renowned artist, has teamed-up with BOL to re-brand their veg pots as a result of the growing numbers of vegans and flexitarians looking for a quick lunch without the environmental impact. BOL have created four different pots (Thai Coconut Curry, Mexican Sweet Potato Chilli, Sri Lankan Sambar and Jamaican Jerk Curry) which have been developed in collaboration with The Food Doctor (Ian Marber). As well as being vegan, the pots are low in sugar and salt and are packed with plant-based protein. Paul Brown, Founder of BOL, said: “Over the past few years we have become increasingly aware of the responsibility that we have to change the way we eat for both our health and the wellbeing of the planet and we want to make it easy for people to eat less meat and more plants… There is a global revolution taking place and we are excited to be a part of it — especially as we are one of the first to provide fresh, plant-based meal options to people on-the-go, and outside of specialist restaurants and healthy cafes.”