VegNews Daily

Research Shows Mushrooms May Be Replacing Meat

Mushrooms have long been meat substitutes for vegetarians, but now they may be replacing beef in the mainstream arena.

Recently, Amy Myrdal, director of programs and culinary nutrition for the Culinary Institute of America, and Jean-Xavier Guinard, a University of California, Davis sensory scientist, conducted an experiment in which 147 participants sampled eight dishes that had various ratios of mushrooms and meat. One dish contained 100 percent beef, one contained 50 percent meat and 50 percent mushroom, and one contained 20 percent beef and 80 percent white mushroom. The results, which were presented at the Mushrooms and Health Summit, showed that a majority of the participants preferred the blend that was half mushrooms more than the blend that was 100 percent meat. These findings may help further the trend of Americans’ reducing their meat intake due to health and economic concerns.

Tyson to Launch Plant-Based Meal Bowls

The meat company is disrupting itself to stay competitive as consumer habits shift toward animal-free foods.
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Pregnant Sisters Launch Vegan Dessert Sushi Brand

Vegan Rice Krispies Treats stand-in for sushi rice, and gelatin-free candies replace fish in creations made by sisters Kasia Mierzejewska and Emilia Augustyn for their allergen-free brand Sweet Sushi Factory.
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PG Tips Creates New Tea Aimed at Vegan Consumers

The nearly 90-year-old tea brand formulated a new blend that pairs perfectly with plant-based milk.
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Australia's First Vegan Hotel Restaurant Opens in March

New eatery Alibi—featuring a menu developed by vegan restaurateur Matthew Kenney—will occupy the ground floor of Ovolo Hotel in Sydney.
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Miami's Plant-Based SEED Food & Wine Festival Debuts in LA

SEED and Eat Drink Vegan will join forces this year to bring an epic vegan festival to Los Angeles.
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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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