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.

Dairy-Free Market to Reach $35 Billion by 2024

New study reveals dairy-alternatives industry is growing rapidly due to increased global environmental, health, and ethical concerns surrounding dairy.
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France Bans Trade in Ivory Tusks and Rhino Horns

New prohibitions exceed European Union regulations and will better protect threatened elephants and rhinos.
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Vegan Square Sausage Sandwich Takes Café by Storm

Glasgow's Rose & Grant's can't keep up with the demand for new vegan menu item created by staff member.
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MooShoes to Open All-Vegan Grocery Store

Sister owners will be opening a plant-based market next door to their iconic NYC shoe store.
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Legendary Chef to Open Vegetarian Restaurant

World-renowned French chef Jean-Georges Vongerichten shifts focus from meat to vegetables.
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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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