New eatery Saramsam—part of vegan restaurateur Ravi DeRossi’s growing Overthrow Hospitality group—offers traditional Filipino dishes and a tasting menu served communal style on banana leaves.
The popular mini muffins are launching in two fall flavors: Apple Cider and Cranberry Orange Zest.
Swiss company Givaudan Active Beauty releases New Red 1805—a pigment made from Chinese red radishes rather than bug-derived carmine.
This year, stars will be treated to Maya’s Cookies, nacho cheese kale chips from MylkDog, Funky Mellow’s gelatin-free marshmallows, and more.
Due to COVID-19, Peeps will not be releasing seasonal varieties for Halloween, Christmas, or Valentine’s Day—downtime that Cromwell hopes the company will use to remove animal gelatin from its candies.
Popular Brooklyn pop-up Louie’s Luncheonette is now delivering its plant-based ham, chicken, pepperoni, and turkey locally with nationwide delivery planned for later this year.
The SPAM-maker’s new vegan pepperoni features the same spice blend as Hormel’s meat pepperoni but without animal flesh.
New research conducted by consumer insights company Numerator found that a majority of sales of the plant-based burger—which is now available at 11,000 grocery stores and retailers in 50 states—come at the expense of animal-derived meat.
New eatery Big Nonna’s is a winning collaboration between two Austin businesses: beloved ice cream company Sweet Ritual and Lil’ Nonna’s pizza trailer.
The plant-based nuggets, the newest offering under the company’s Incogmeato brand, are designed specifically for kids.
The state’s new meat industry-backed law requires terms such as “plant-based” and “vegan” to be displayed in the same type size and prominence as product names on packaging—an unnecessary and costly label overhaul that aims to thwart plant-based meat competition.
Succulent Vegan Tacos will permanently settle in the Nashville Farmers’ Market serving plant-based tacos, tamales, tortas, enchiladas, pan dulces, and traditional antojitos.