VegNews Daily

Vegan Brains Unique

An Italian study finds that vegan brains react differently to images of animal cruelty than omnivores.

A recently released study has found that vegan brains and omnivore brains respond differently to images of animal cruelty. Italian researchers compared the MRI scans of 60 adults, pulling from a pool of 21 vegans, 20 omnivores, and 19 vegetarians and found that vegans and vegetarians used alternate parts of the brain controlling empathy and social cognition when confronted with images of animal cruelty. The scientists behind the study initially theorized that vegan brains would respond differently to animal suffering based on their ethics and empathy.

Vegan Just Egg 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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