VegNews Daily

Meat Alternatives Examined

GOOD compares three popular meat alternatives to eating meat products.

Recently, GOOD compared the sustainability and environmental impact of meat compared to three popular varieties of meat alternatives—tofu, seitan, and tempeh. The conclusion was that while organic, locally produced, and grass-fed meat might produce less of an impact on the planet, that meat-free substitutions are ultimately the most sustainable and healthful option available to consumers. Last week, Slate examined the controversial issue of grass-fed cows versus cows fed only grain on factory farms and concluded that health risks were almost identical among the two. Both investigations encouraged reducing meat consumption from diets.

Vegan Egg Just Scramble Expands to Washington DC

Food technology startup JUST expands its vegan mung bean-based scrambled egg replacer to Equinox, the second restaurant to offer the innovative product in the United States.
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Cultured Koji Dog Food Has More Protein Than Steak

An independent study found that new clean-meat startup Wild Earth's fungus-based companion animal foods contain 45-percent protein by weight—compared to only 24-percent found in steak.
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Vegan Narwhal Ice Cream Debuts for Summer

Ottawa ice cream shop Little Jo Berry's honors the "unicorn of the sea" with a blue-hued, horned, and totally vegan frozen treat.
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New Vegan Grocery Store Opens in North Carolina

In addition to a variety of grocery items, Wilmington's new store UpBeet Market features a vegan jerky tower, beer-filling station, and a variety of dairy-free cheeses.
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800 Sets of Vegan Frosting Sell in 10 Minutes on QVC

Home-shoppers snatch up Dollop Gourmet's vegan frostings made by Cupcake Wars winner and author Heather Saffer.
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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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