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Melty, Gooey, and the Cleanest Ingredients: Meet UmYum’s Vegan Cheese
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Peet’s Coffee Adds Táche Pistachio Milk to Its Winter Menu
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The Plant-Based Market Is Resetting, Not Collapsing, Says New Report
Nutrition
Gluten-Free and Vegan? Here’s What to Eat for Optimal Health
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A Whole Food Plant-Based Diet Is Healthy and Sustainable: Here’s How to Eat WFPB
Technology
This Startup Is Making Vegan Butter Out of Thin Air—Literally
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