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.

Portia de Rossi Pays Surprise Visit to Vegan Butcher Shop

The actress stopped by The Herbivorous Butcher in Minneapolis to rave about their delicious food.
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Milk Consumption Drops by 22 Percent Since 2000

The dairy industry is in decline, while plant-based milks are all the rage.
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Kyrie Irving Credits Vegan Diet for Winning Streak

The professional basketball player said he is now awake to the harmful effects of consuming animal products.
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GQ Names Colin Kaepernick Citizen of the Year

Vegan football player and social justice activist was awarded the prestigious title for his work in giving a voice to the voiceless.
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World's First Vegan Shoe Line Made from Apples Debuts

Vegan brand VEERAH is revolutionizing the fashion industry with a collection of stylish shoes made from apple peels.
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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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