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.

 Comments

Chipotle Mexican Grill Promotes Vegan Option

Popular Mexican eatery encourages public to try its tofu option.
Read More »

Award-Winning Vegan Restaurant To Close Its Doors

San Francisco's famed Millennium Restaurant will shut down this April after losing lease.
Read More »

ASICS Launches Vegan Running Shoe for 2015

The Gel-Lyte V is the latest cruelty-free shoe offered by the manufacturer.
Read More »

A Brief History of Calif.'s Prop 2

How California's landmark Proposition 2 went from idea to implementation.
Read More »

White Castle Debuts Veggie Burger Across Country

National fast-food chain launches its first vegan burger.
Read More »

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.

More Videos »