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.

Animal Agriculture Makes Planet "Infect-able"

Experts identify intensive animal production as leading cause for antibiotic resistant "superbugs" in humans.
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Obama Finalizes Animal Welfare Reform Law

As one of his last actions in office, president Obama outlaws tail docking, mulesing, and transportation of sick animals, amongst other cruel practices in the "organic" industry.
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Coffee-Mate Launches Vegan Creamer

Multinational corporation Nestlé is swapping dairy for almond and coconut milk to capture the growing demand for cruelty-free creamer.
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Vegan Chorizo Wins "Favorite Meat" at Trader Joe's

Customers choose the spicy plant-based product as the best amongst all meat sold at the popular supermarket chain.
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Baileys Almande is Now Vegan

Vegan-certified Irish cream is set to hit store shelves by March.
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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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