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Vegan in Us Weekly

Article on UsMagazine.com calls veganism Hollywood’s latest trend.

An article published October 5 on Us Weekly’s website UsMagazine.com calls veganism the newest trend in Hollywood. Titled “Why Lea Michele and Natalie Portman Went Vegan,” the story highlights the benefits of a vegan diet, including weight management, having lower blood pressure, lower cholesterol, clear skin, and increased energy. It then provides readers with ways to ease into a vegan diet, such as participating in Meatless Mondays, making plants the main course of a meal, swapping out dairy for non-dairy milk, carrying a vegan bag, such as Matt & Nat, or using vegan beauty products, such as Urban Decay.

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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