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.

Impossible Burger Debuts at NYC Restaurant

Momufuku Nishi adds the plant-based burger to its menu after chef "tasted the future, and it was vegan."
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Sales of Veg Products in Denmark Spike 30 Percent

Denmark's growing plant-based population is driving sales of meat and dairy alternatives.
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Dublin Bans Wild Animal Circuses

Ireland's capital city will no longer allow the use of wild animals such as elephants, tigers, and camels in traveling circuses.
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Court Protects Whales in Navy Sonar Ruling

Animal and environmental groups‘ successful lawsuit represents a big win for marine mammals.
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Five Fashion Brands Ban Down Feathers

A group of large clothing brands, including UK-based Topshop, pledges to remove feathers from future collections.
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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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