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.

Brazilian Meat Producers Caught in Global Scandal

The world's largest meat producers adulterated rotten meat with acid and bribed inspectors to get health certification.
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Farm Sanctuary Kicks Off Plant-Powered Run

This summer, athletes nationwide will be challenged to "outrun cruelty" by demonstrating that vegans are fast and strong.
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Cinnaholic Sold 300k Vegan Cinnamon Rolls in 2016

People customized hundreds of thousands of cinnamon rolls at the 13 nationwide locations of the vegan bakery franchise.
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Sausage Executive Says Future is Plant-Based

Applegate's Nina Asoudegan thinks diversifying the meat-based company to include more plant protein will help move the company into the modern era.
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Impossible Burger Expands to 11 Restaurants

The "bleeding" burger is now available at three more Northern California eateries, and is increasing its production facility in hopes of expanding to 1,000 restaurants by year end.
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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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