It’s been a sad week in the vegan world as we say goodbye to Nestlé’s vegan KitKat. Once available in 15 markets globally, the dairy-free candy bar sold its final stock this summer in the UK and Ireland.
But don’t grieve too long, there’s plenty to be excited about. Reese’s has reformulated one of its iconic products without dairy, EatPastry just dropped new cookie dough flavors, and a new era of vegan fast food is on the rise. Read on for all the details.
Reese’s Peanut Butter Chips are now dairy-free
Reese’s fans are having a great week. First, the (vegan-friendly) Reese’s and Oreo collab hit store shelves, and now the brand’s beloved Peanut Butter Chips are going dairy-free. According to Go Dairy Free, the ingredient list has been reformulated to remove “reduced protein whey,” a milk-derived ingredient. That means the chips are now officially vegan. The news follows confirmation that Reese’s Pieces are also dairy-free, though not vegan, since they contain confectioner’s glaze (which includes beetle-derived shellac).
Erewhon smoothies are coming to New York, but there’s a catch, and then there’s another catch
Erewhon’s iconic smoothies—many of them vegan—have long been exclusive to Los Angeles. Now, the luxury grocery store is bringing its signature drinks to New York with a new “tonic bar” inside the private members club Kith Ivy. The catch? They’re only available to club members, whose fees run $36,000 to join and $7,000 annually. Non-members can still order the smoothies for delivery via apps like Uber Eats, but, yes, there’s another catch: only if they live within an “unspecified” distance of the club, according to Eater.
Starbucks is launching protein coffee, but not for vegans
To the delight of many, Starbucks’ fall 2025 menu features several vegan-friendly and dairy-free options, including the Pecan Crunch Oatmilk Latte and the Pecan Oatmilk Cortado. But if you’re eyeing one of the new protein drinks, you may be disappointed. In a recent Instagram comment thread, the chain confirmed that the protein used in the drinks will be made with whey, a dairy-derived ingredient.
EatPastry launches core-stuffed break-and-bake cookies
Popular plant-based cookie dough brand EatPastry has introduced a new line of Cookie Dough Core products in three flavors: Hot Cocoa, Chocolate Chip S’mores, and PB&J. Unlike some of the brand’s other Core offerings, which come in single-serve cups, the new flavors are sold in break-and-bake sheet form—but of course, they can still be enjoyed raw.
Bitchin’ Sauce’s Chipotle Saucy Singles land at Peet’s Coffee
Peet’s Coffee is now serving Bitchin’ Sauce’s Chipotle Saucy Singles at its California locations. The brand’s dips are 100 percent vegan, making them a perfect pairing for Peet’s Everything Plant-Based Sandwich, which comes stacked with Impossible Sausage, Just Egg, and vegan cheddar cheese.
Next Level Veggie Grill
The first Next Level Veggie Grill is officially open
In early 2024, Oregon-based Next Level Burger announced it was acquiring fellow vegan chain Veggie Grill, with plans to join forces for an even bigger footprint in the fast-food world. Now, the two have officially united under a new name, Next Level Veggie Grill, and have rolled out an All-American menu across all locations. The first official restaurant with the new name opened in Denver, CO two weeks ago, with the next set to debut in Seattle, WA’s Ballard neighborhood.
Joey Chestnut challenged to eat 99 Impossible Nuggets at the Giants-Dodgers game
Joey Chestnut, one of the biggest names in competitive eating with 17 Nathan’s Hot Dog Eating Contest titles under his belt, isn’t just about hot dogs. At the upcoming San Francisco Giants versus Los Angeles Dodgers game, he’ll team up with a fan to take on a new challenge: eating 99 Impossible Chicken Nuggets over the course of nine innings. If he pulls it off, it’ll be yet another record to his name. Want in? Find out how to apply here.
Veganz 2D-printed oat milk sheets set to hit the US
Keep an eye out: German vegan company Veganz is bringing its Mililk oat milk to US stores. The brand uses a patented 2D-printing process to produce shelf-stable oat milk sheets, which can be blended with water to create creamy oat milk. “With our first delivery to the US and the identification of several potential production sites, the starting signal has been given for Mililk’s global expansion,” said Anja Brachmueller, Managing Director of Mililk Food Tech GmbH, in a statement.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
