VegNews Daily

Vegan Cheese Spotlighted in Food & Wine Magazine

Tal Ronnen’s dairy-free cheese line receives a glowing review in a non-veg publication.

Kite Hill has been making waves in the veg food scene since its release earlier this year, but it’s not only the vegan community that is head over heels for the dairy-free White Alder, Cassucio, and semi-soft Costanoa. Mainstream foodie magazine Food & Wine recently ran an accolade-filled feature on Chef Tal Ronnen’s vegan cheese, described as “Genius and Delicious.” The article details the great lengths Ronnen and his Kite Hill team go to in order to ensure the perfect almond and macadamia milk base and has only good things to say about the cheese. “F&W editors went bananas over it … [and] we adored their newest product, a chive, dill and truffle soft cheese,” Chelsea Morse writes.

Egg Replacement Market to Surpass $1.5 Billion by 2026

Demand for vegan egg substitutes in baked goods and mayonnaise are the driving forces behind the growth of the lucrative animal-free ingredient.
Read More »

Princeton Physicists Solve Oreo Cream Mystery

Scientists accurately predict which side of the cookie, when twisted, will have more cream.
Read More »

Meat Linked to Early Death in Heart Disease Patients

Digestive byproducts from eating meat and eggs nearly triple the chances of early death in peripheral heart disease patients.
Read More »

Hellmann’s Vegan Mayo Gets Vegan Certified

100-year old brand is “proud” to join the vegan movement.
Read More »

Impossible Burger Sells Out in One Weekend

West coast launch of the vegan burger proves wildly successful at San Francisco restaurants.
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 »