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.

Seafood Market Pleads Guilty to Lobster Cruelty

An Australian seafood market was fined $1,500 for employee's cruel treatment of lobster.
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Ritter Sport Debuts Its First Vegan Chocolate Bars

The company developed new, vegan-certified flavors to feed a growing vegan German population.
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Danone Cuts Dairy Ad Budget to Focus on Plants

The yogurt giant is restructuring to spend less on dairy advertising and shift focus on new plant-heavy acquisition WhiteWave.
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Muscle Milk Gets into the Plant-Based Protein Game

Company behind dairy-based Muscle Milk products releases aptly-named vegan line Evolve.
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School District Swaps Pepperoni Pizza for Plants

To increase its efforts in fighting global warming, the Oakland Unified School District replaced meat and cheese on school menus with plant-based alternatives.
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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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