Easter is upon us, and we all know what that means. Yep, you guessed it, food—lots and lots of food. If you’re not quite sure what to make for Easter Sunday brunch yet, don’t worry, we’ve got plenty of ideas for you here. From fluffy waffles to eggless frittatas to carrot lox, all are guaranteed to get your holiday festivities off to a delicious start. And of course, this long weekend isn’t complete without lots of sweet treats. Move fast, and you might be able to grab some of these deals from Amazon on chocolate and candy in time for the holiday.
While you’re munching, consider reading through some of the best vegan food news of the week. There have been many exciting developments, including new in-flight plant-based burgers on Mexico’s flagship airline, Just Egg’s expansion to Europe, a franchise announcement from one of our favorite vegan taco chains, and much more.
Aeromexico
NotCo partners with Aeromexico on new in-flight meals
Chilean food tech brand NotCo has partnered with Mexican airline Aeromexico to launch new vegan in-flight meals. Until May 31, Premium and Premium One passengers onboard Aeromexico flights can choose a NotBurger with NotCheese, which is also served with caramelized onions and wedge fries. Announcing the new menu item, which is available for passengers to order through the airline’s Preselect Menu, Aeromexico stated: “We’re bringing a new option onboard for travelers looking for something different. Give it a try on your next medium- or long-haul flight.”
Chef Priyanka Naik collaborates with Sopo on Earth Month pop-up
Priyanka Naik has partnered with California Walnuts and New York Korean restaurant Sopo to launch a pop-up in honor of Earth Month. The vegan chef has combined Indian and Korean flavors and cooking techniques to create new flavorful fusion dishes, including Curried California Walnut Kimbap and a Curried California Walnut Plate. If you want to give it a taste for yourself, the pop-up is set to run until April 30.
Eat Just
Just Egg is finally expanding to the UK and Europe
After a long wait, European and British consumers will soon be able to get their hands on Eat Just’s plant-based Just Egg. The California brand has partnered with the Vegan Food Group, which will now have the exclusive rights to manufacture Just Egg across the UK and Europe. Eat Just is on the up and up, thanks to rising sales amid soaring chicken egg prices. Read more about the European launch here.
Tacotarian is set to franchise in the US
Tacotarian is branching out of Las Vegas and San Diego. The popular vegan taqueria, which currently has six locations, has revealed it is set to launch a franchise program across the country. “Franchising Tacotarian allows us to share our mission of saving the world one taco at a time—on a much larger scale,” said co-founder Regina Simmons in a statement. “We’re excited to partner with driven entrepreneurs who are passionate about food and community.”
Revo Foods’ The Prime Cut is ‘plant-based 3.0’
Revo Foods, an Austrian food tech brand, has stated that its new mycoprotein product The Prime Cut is for the “plant-based 3.0 generation.” It’s not trying to mimic meat, instead, it’s more of a functional food, the brand claims. It’s packed with umami, optimized for nutrition, and “highly bioavailable.” Head of food tech Niccolò Galizzi said in a statement: “The Prime Cut isn’t here to replace steak—it’s built to fuel people who want to live longer, think clearer, and move better. We believe the next generation of food shouldn’t be about replacement—it should be about enhancement.”
Catchfree
Swiss vegan seafood brand Catchfree raises $1.4 million in funding
Catchfree, a vegan seafood startup based in Switzerland, has just raised $1.4 million in funding to launch its current products in stores and restaurants across Switzerland, and to keep developing new innovative products. In a post on LinkedIn, the brand stated: “This funding helps us bring Catchfree to more plates—creating food experiences that fit seamlessly into everyday life, bring joy, support your health, and align with a more positive environmental impact.”
Pop & Bottle launches cold brew oat milk latte with double the caffeine
If you need extra caffeine to get through the day, Pop & Bottle has you covered. The clean ingredient coffee brand has just launched a new vegan oat milk cold brew latte with double the caffeine. The drink is made with several natural ingredients, including green coffee extract, dates (for sweetness), Himalayan pink salt, and rosemary extract. The brand states: “This smooth sip fuels your day without the jitters, crash, and refined sugar, offering truly wholesome indulgence without compromise.” It’s available to buy online right now.
The Better Co.
The Better Meat Co. scores new patent for potato-based mycoprotein
California food tech brand The Better Meat Co. currently specializes in making animal-free meat with Rhiza mycoprotein, which is made with fungi. Recently, however, it landed a new patent for a new type of mycoprotein, one that would make use of byproducts from the potato industry in the fermentation process. “Turning potatoes into meat may seem like science fiction, but this patent shows it’s science fact—and that our tech can scale to help solve some of the world’s most pressing food security challenges,” Paul Shapiro, CEO of The Better Meat Co., said in a statement.
UK bakery chain Gail’s drops soy milk surcharge
Gail’s, a UK bakery and coffee chain, has joined several US chains (including Starbucks, Dunkin’, and Peet’s Coffee) in ditching its soy milk surcharge, however, customers will still have to pay extra for oat milk. The move follows a targeted campaign from People for the Ethical Treatment of Animals (PETA). The animal rights group stated in a release: “PETA will continue to urge Gail’s and others to adopt the new industry standard and drop the upcharge on all vegan milks, joining brands including Starbucks, Pret A Manger, and Patisserie Valerie.” It did acknowledge, however, that the chain “has made life easier for coffee-deprived customers by making our soy latte equal in price.”
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
