An independent study found that new clean-meat startup Wild Earth’s fungus-based companion animal foods contain 45 percent protein by weight—compared to only 24 percent found in steak.
Ottawa ice cream shop Little Jo Berry’s honors the “unicorn of the sea” with a blue-hued, horned, and totally vegan frozen treat.
In addition to a variety of grocery items, Wilmington’s new store UpBeet Market features a vegan jerky tower, beer-filling station, and a variety of dairy-free cheeses.
Home-shoppers snatch up Dollop Gourmet’s vegan frostings made by Cupcake Wars winner and author Heather Saffer.
San Diego startup BlueNalu received substantial funding from New Crop Capital to bring its cultured mollusks, crustaceans, and finned fish to market.
The supermarket chain more than doubled its sales projections of new vegan line Wicked Healthy.
Hank’s Fine Steaks & Martinis added a separate menu with plant-based cauliflower steaks, stuffed eggplant, and two decadent desserts.
Eatery Two-Bit Villains now hosts weekly vegan pub nights complete with plant-based popcorn chicken, nachos, and a vegan version of the popular fish-based sandwich.
Actress-turned-vegan-chef Angela Means Kaaya to re-open Jackfruit Cafe—which she previously operated out of a doughnut shop—this summer.
Plant-based athlete Fiona Oaks battled Norway’s freezing rain and 20-mile-per-hour winds to gain the Guiness Book of World Record title of the fastest woman to complete a half-marathon wearing a costume.
The food court at the big-box retailer is about to get a lot more refreshing thanks to a plant-based berry-and-granola-loaded açaí bowl, available by the end of this month at locations nationwide.
Beginning on New Year’s Eve 2019, horses will no longer be forced to pull passengers across the cobblestone streets of the Canadian city.