VegNews Daily

The NY Times Spotlights Current Juicing Trend

Profiling several juice bar entrepreneurs, the newspaper says juice may just be the new coffee.

The New York Times recently weighed in on the current cold-pressed juice craze that has moved beyond extreme cleanses and into the realm of a casual lunch option, thanks to the growing number of new juice makers popping up all over the country. Cold-pressing juice is an involved process requiring grinding up vegetables and fruits and squeezing and filtering the nutrient-dense liquid from the slurry. Starbucks had acquired juice line Evolution Fresh earlier, the article details, while local cold-pressed juice bars, such as New York’s Liquiteria and vegan raw chef Matthew Kenney’s MAKE Out in Santa Monica, are also gaining popularity.


Uber Removes Leather Interior Requirement

The transportation company no longer requires its UberBLACK vehicles to have leather seats.
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Champagne Company Goes Vegan

Duval-Leroy responds to customer demand for more natural filtration process.
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AOL Says Turkey Not the Best Part of Thanksgiving

The site features vegan "game-changing" recipes to try this year.
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Vegan Pumpkin Pie Featured on Rachael Ray Show

TV host loves online personality Grant W. Melton's vegan take on popular Thanksgiving dessert.
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UK Travelodge’s New Breakfast Offers Vegan Fare

To compete with other hotel chains, the company released a new, more affordable menu with plant-based options.
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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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