In late 2008, the Dutch Vegetarian Association studied the environmental consequences of substituting vegetable proteins for animal proteins in the Dutch diet. By looking at both the product and menu levels of consumer diets, the environmental burdens of both types of products were analyzed and researchers drew several conclusions about the environmental impact a change in diet from animal to vegetable proteins might have.

Colleges and universities around the country are in full swing, and as dorms and cafeterias are buzzing with smart, young adults, college dining halls are finding that vegetarian menu options are in high demand.

In study after study, consumers are showing their interest in vegetarian foods as more people become concerned with health, animals, and the environment. Big businesses appear to have their ear to the wall, affirming that the trend toward vegetarian food products is here to stay.

Research conducted by Cultivate Research for our Vegetarian Consumer Trends report series examined in detail the dietary choices of actual vegetarians (those who do not consume meat or meat products). Nearly two-thirds (63%) of vegetarians consume eggs and an even larger number of vegetarians include dairy in their diet.

In a newly released study, published in the Journal of the National Cancer Institute, researchers identified a link between a high fat diet and an increased risk of pancreatic cancer. More specifically, researchers found that diets high in fat originating from animal origins (meat and dairy products) were more highly associated with the risk.