While fast-food chains scramble to keep up with flexitarian demand and more Americans cite chronic illness as their reason to ditch meat, this week’s food headlines tell a bigger story: the plant-based category is growing. Brands are reformulating with more indulgent flavors, fine dining and in-flight meals alike are embracing creativity, and a legacy brand makes a major shift.
This week also delivered important reminders: most consumers know a plant-based diet is better for their health, but few hear that message from their doctors. And while major food service companies are publicizing climate goals, only a handful are transparently reducing animal proteins. Still, the signals are strong. The US Department of Agriculture reports that the number of Americans identifying as vegetarian has held steady at around five percent for over a decade, but plant-based product sales continue to climb. Taste, it seems, is catching up to values.
Daiya
Daiya’s new oat cream formulations
Daiya has reengineered two of its flagship products—Dairy-Free Cream Cheese and Deluxe Mac & Cheese—with new formulations that aim to match the richness of their dairy counterparts. The updated cream cheese now features Daiya’s proprietary Oat Cream blend and introduces a new Cinnamon Twist flavor, combining nutmeg, cinnamon, and vanilla for a sweet, breakfast-friendly option.
The revamped Deluxe Mac & Cheese line includes Cheddar, White Cheddar, and Alfredo, each promising a richer, creamier experience. Daiya says the updates respond to growing consumer demand for indulgent, cozy comfort foods, citing a 30 percent year-over-year increase in the grocery segment and 54 percent in the dairy category.
Maison Linotte introduces Purely, a plant-based pastry butter
French pastry brand Maison Linotte is breaking into the plant-based butter market with Purely, a new organic, palm oil-free alternative crafted for chefs and home bakers. Free from additives and major allergens, the butter performs as a one-to-one swap for dairy-based versions and maintains the same flavor and texture integrity in baked goods.
Maison Linotte describes Purely as “the quiet power” behind its luxury cookies and cites growing demand for high-performance, clean-label vegan butters as motivation. “When it comes to protecting our health, the planet, and all living beings,” the company says, “we believe there can be no compromise.”
Oreo
Oreo’s new sweet and salty chocolate-covered pretzel cookie
Oreo is embracing the flavor mashup trend with its latest limited-edition launch: Chocolate Covered Pretzel Oreo cookies. “A playful take on the sweet and salty treat, Oreo Chocolate Covered Pretzel flavored cookies feature chocolate flavor creme, sandwiched between pretzel-flavored cookies that are topped with salt,” Oreo said in its April 23 announcement.
Mondelez International, Oreo’s parent company, says the move is a direct response to consumer demand. According to its 2024 State of Snacking report, 81 percent of consumers now “pay attention to the sensory experience” of snacks—seeking more complexity in taste, texture, and aroma.
The flavor joins a growing lineup of limited-time Oreo releases that riff on nostalgic desserts and emerging food trends. Available nationwide, the new cookies will only be around while supplies last.
Yerba mate’s mother of a rebrand
The brand long known as Guayakí has shed its iconic name in favor of something more fitting: Yerba Madre, a nod to the yerba mate plant’s regenerative power and indigenous roots. Yerba Madre’s name, which translates to “the mother herb,” reflects the evolution of its supply chain, which has grown from sourcing leaves from a single tribe to working with hundreds of regenerative farmers across Brazil, Argentina, and Paraguay. Nearly 86 percent of North America’s $1.5 billion yerba mate category belongs to Yerba Madre.
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The name change comes as the brand celebrates 30 years since launching with a mission to reforest South America’s Atlantic Rainforest. “This is our mother that brought us all together,” co-founder Alex Pryor told Forbes during a reunion in Misiones Province, Argentina.
With its gold-level Regenerative Organic Certification, the company pays a 25 percent premium to support shade-grown agriculture that restores biodiversity and yields a more palatable brew. As CEO Ben Mand explained, “Living your mission is not a matter of convenience. It’s something you just have to do.”
Third Kingdom
A fungal feast inspired by ‘The Last of Us’
For one night only, on May 26, Overthrow Hospitality’s Third Kingdom will host a mushroom-focused dinner inspired by the HBO series, The Last of Us. Chef Juan Pajarito is crafting an immersive five-course tasting menu that uses rare and foraged fungi to evoke the eerie beauty of the show’s fungal apocalypse.
Each dish will be both visually dramatic and deeply flavorful, designed to mirror the show’s atmosphere without compromising taste. The event promises cinematic presentation, seasonal ingredients, and an unforgettable descent into the subterranean side of nature.
Kusaki chef hosts omakase and sushi workshop at Little Saint
Little Saint in Healdsburg, CA is teaming up with Chef Pearl Steffie of Kusaki for a two-day plant-based celebration. On May 9, guests can enjoy a five-course vegan omakase dinner ($110 per person) with optional wine and sake pairing. The next day, a hands-on sushi-making class ($90) invites participants to roll their own creations.
Chef Steffie’s inventive approach to Japanese cuisine has garnered a devoted following in Los Angeles, and the collaboration highlights Little Saint’s ongoing mission to support conscious food experiences rooted in sustainability and creativity.
Zingerman’s and Ji Hye Kim go vegetarian
Acclaimed Michigan chef Ji Hye Kim is expanding her collaboration with Zingerman’s in Ann Arbor with the opening of Little Kim, a fast-casual vegetarian restaurant near her first eatery, Miss Kim. Inspired by her Korean heritage and global culinary experiences, Kim’s menu will feature panko-crusted tofu and paneer sandwiches, tempeh black bean bowls, and other rotating seasonal items.
Little Kim was born from pandemic reflection and a James Beard Foundation entrepreneurship course. “I thought, vegetarian,” Kim told MLive. “Those [dinners] always sell well and are popular.” The restaurant will seat 24 inside and 12 on its patio, with a strong focus on lunch to start.
Getty
Physicians urge nutrition in the exam room
Sixty-five percent of Americans say they would try a plant-based diet if shown evidence of its benefits, according to a new Morning Consult survey conducted for the Physicians Committee for Responsible Medicine. Yet only one in five primary care doctors discuss it with patients. “This represents a huge missed opportunity,” dietitian Xavier Toledo said in a statement. “Support and guidance from health care professionals” are critical, he added.
The organization highlighted research linking plant-based diets to reduced risk of chronic illnesses like heart disease, diabetes, and cancer. It continues to offer free resources and education for both the public and medical professionals in hopes of closing the gap.
Food service leaders ranked on plant-based menus
A new report from Humane World for Animals, formerly the Humane Society of the United States, grades major food service providers on their progress in reducing animal protein and expanding plant-based menus.
The scorecard revealed a clear split between companies turning pledges into progress and those lagging behind. While many large providers now publish climate targets, only a fraction have implemented measurable reductions in animal protein purchasing—an essential metric given that livestock accounts for more than 14.5 percent of global greenhouse gas emissions, according to the United Nations Food and Agriculture Organization.
Companies earning top marks were those setting quantifiable benchmarks and transparently tracking their shift toward plant-based meals. By contrast, some major food service firms failed to report meaningful data at all, raising concerns about greenwashing in the industry. “Consumers are increasingly discerning, and they no longer accept empty promises,” Karla Dumas, vice president of Farm Animal Protection, said in a statement. The report reveals that while many food service companies publicize climate goals, only a few are actively shifting procurement practices to support emissions reductions and animal welfare.
Alaska Airlines
New vegan meal on Alaska Airlines
In partnership with Evergreens, a restaurant chain in the Pacific Northwest, Alaska Airlines has added a new dish to its in-flight menu: The Best Laid Plants grain bowl, featuring chimichurri tofu, avocado, quinoa, and a mango habanero dressing that the airline says “steals the show.” The bowl is also gluten-free.
The new bowl joins a lineup of plant-forward options on Alaska Airlines. In 2023, it debuted a Just Egg frittata, spicy tofu wrap, white bean chili and polenta, and a bánh mì salad.
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