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.

Cruelty Exposed at Costco's Cage-Free Supplier

Undercover investigation reveals horrific conditions at the California supplier of Kirkland brand cage-free eggs.
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Avocado Tops Superfoods Google Search Queries

Google analytics reveal avocado, kale, and turmeric are hot searches around the country.
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Auntie Anne's Removes "Dog" from Hot Dog, Leaves Meat

Muslim-heavy Malaysian locations of Auntie Anne's was ordered to change the name of menu item to "pretzel sausages" due to lack of dog meat in the company's hot dogs.
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Dairy Farmers Scramble for Solutions to Reduce Methane

California dairy farmers are looking to purchase $500 million in "Fart Packs." rather than reducing herd size.
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America's Chain Restaurants Are Going Bankrupt

Record number of fast-casual dining chains are shutting down locations to shoulder declining interest.
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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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