Today’s key global wellness news articles from around the world, impacting the industry and influencing the business of wellness.
Fitness classes have recorded a sharp rise in sales as British consumers return to the gym after lockdown despite demand for online sessions that experts say will persist after the coronavirus pandemic. ClassPass, a company that provides access to fitness classes across the UK, said in the past week it had recorded a 600% week-on-week increase in the number of new members as lockdown measures were relaxed.
When Peloton Yoga launched in December 2018, its goal was to complement the aerobic exercise people were used to getting from its much-loved bikes. Now, Peloton Yoga is solidifying itself as a more substantial offering, by providing a greater variety of classes as well as classes in Spanish and German.
Waterless products are moving from beauty to food, with Stylus noting a surge in powdered mixes and pastes for semi-DIY plant-based milks. These eco-aware brands are seizing a gap in the booming non-dairy milk market, while also appealing to budding customer niches.
The Gym Group today said trading had outperformed expectations since the easing of lockdown measures as Brits flocked back to its venues to get in shape. The fitness firm reopened its gyms in England on 12 April, followed by reopenings in Scotland on 26 April and Wales on 3 May.
Mr Foley said in a statement on Monday: “While we will continue to invest in our Asian manufacturing footprint as well as our existing facilities in the US via our Precor sites, the new Peloton Output Park gives us a massive strategic lever to make sure we have capacity, quality, and economies of scale in our bike and tread product lines”.
For busy consumers, it’s often hard to quantify just how much time they’ve spent outdoors a week – especially during Covid-19 lockdowns. As nature immersion continues to be encouraged to improve mental health, new tech platform NatureQuant helps consumers keep track of their time spent in the fresh air.
Two years ago, I made the leap to plant-based eating and never looked back (here’s why I jumped ). Vegans in the 20th century had it hard. Today, we have sizzling burgers, creamy milk, cheesy pizzas – basically if you crave it, plants can make it.