We’re only a few weeks into 2026, and it’s already shaping up to be an exciting year for vegan food. Peet’s Coffee has added pistachio milk to its winter menu, Salt & Straw is offering a dairy-free ice cream cake, and Caribou Coffee has dropped its plant-based milk upcharge. Wins all around.
And the good news doesn’t stop there. This week, Beyond Meat surprised everyone with the announcement of a brand-new venture, and New York welcomed a new vegan restaurant we’re already drooling over. Keep reading for the full lowdown in this week’s food news.
Beyond steps into the functional beverage category with the launch of Beyond Immerse.
Beyond Meat has expanded into protein drinks
It’s been nearly a decade since Beyond Meat hit the market with its pioneering, juicy, meat-like bleeding burgers. Since then, it has sold millions of patties all over the world and expanded into new areas like vegan chicken and sausages. Now, rebranded as Beyond, it’s venturing into an entirely new space: protein drinks.
The California-based brand recently revealed Beyond Immerse, a new line of beverages that are packed with protein, as well as fiber, antioxidants, and electrolytes. The beverages will initially be available in three flavors—Peach Mango, Lemon Lime, and Orange Tangerine—and are available to purchase directly from the Beyond Test Kitchen.
“With Beyond Immerse, we are bringing our pioneering expertise in unlocking the power of plants to a functional beverage line,” said CEO and founder Ethan Brown. “Beyond Immerse has been specially and carefully designed to provide nutrients that are critical to muscle health, gut health, and immune function, so that whatever the goal is, consumers can go Beyond.”
Reese’s new pretzel bites are a snackable take on classic peanut butter and jelly sandwiches. | Reese’s
Reese’s just launched a new vegan-friendly snack
We were very excited to cover the recent news that Reese’s vegan-friendly Oreos are now a permanent fixture on grocery store shelves. And we’re equally as excited to reveal that the vegan-friendly snacks just keep coming from the iconic peanut butter cup brand.
Reese’s has just dropped new limited-edition strawberry peanut butter-filled pretzels, and they’re completely animal-free. Keep an eye out next time you’re grocery shopping to give them a taste test — they’ve recently been spotted in Target.
Midwest Costco customers can now find Daily Harvest’s new product in stores.
First-ever vegan frozen protein oat bowls land in Costco
Daily Harvest is shifting away from its delivery-only business model. The brand has expanded into retail and recently launched its first frozen protein oat bowls at Costco stores in the Midwest. Made with organic fruits, the Apple Cinnamon Protein Oat Bowl is packed with 16 grams of protein and seven grams of fiber, making it the first product of its kind in the frozen food space. While overnight oats are simple enough to make at home, this launch makes high-fiber mornings easier than ever.
Long Count promises aged wines and delicious vegan dishes built around focaccia. | Facebook
New York just got a new vegan wine and focaccia bar
As if we needed another reason to love New York, vegan hospitality group Overthrow Hospitality has opened a new wine and focaccia bar called Long Count in the East Village. The intimate space—formerly home to the relocated Soda Club—features aged wines and inventive, fermentation-forward dishes like sourdough focaccia, papadam with salt and apple cider vinegar, and arancini topped with tempeh parmesan. All of the wines on the menu are at least 10 years old. Expect jazz and soul soundtracks, candlelit dining, and plenty of atmosphere. Count us in, Long Count.
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Bitchin’ Sauce founder to release new vegan cookbook
Do you love Bitchin’ Sauce so much you wish you could have an endless supply at home? That dream could (sort of) become a reality. The brand’s founder, Starr Edwards, has released a new cookbook titled Sauced: 30 Totally Bitchin’ Bowls. The book was inspired by Edwards’ personal challenge to eat only Bitchin’ Bowls for 30 days. She loved the journey so much that she wanted to share it with everyone.
“Sauced is about trusting your instincts in the kitchen, adding a dash and a splash until you feel it in your soul, and discovering just how versatile and satisfying saucing all your meals can be,” said Edwards.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
