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From LoveRaw’s dairy-free version of Ferrero Rocher to Trader Joe’s new plant-based sour cream, we’re serving up the best in vegan food news of the week.
Pinky Cole—owner of thriving business Slutty Vegan—is embarking on the year-long role as Chief Restaurant Advisor at DoorDash to bring new perspectives to the delivery platform.
European startup Paleo uses precision fermentation to produce bioidentical, animal-free heme proteins that recreate the taste and smell of meat, including beef, chicken, pork, and woolly mammoth—which has been extinct for 30,000 years.
Vegan snack brand Jack & Friends delivers meatless jerky made with jackfruit and pea protein and a few flavorful “friends” such as tomato, ginger, and barbecue sauce.
Beyond Meat is working on vegan steak slices and CEO Ethan Brown thinks “it’s probably one of our best products to date.”
Eclipse Foods raises $40 million—with participation from vegan Prince Khaled bin Alwaleed—to transform the dairy industry with its plant-based platform that makes dairy-identical ice cream without the cow.
These new food-waste-fighting cookies are made with Renewal Mill’s okara flour (a byproduct of the soy milk industry) and leftover Miyoko’s Creamery vegan butter.
First came vegan burgers, now it’s plant-based chicken nuggets. Fatburger CEO Andy Wiederhorn weighs in on what’s next for vegan options in the fast-food industry.
From dairy-free pineapple drinks at Starbucks to GoodPop’s Klondike-like oat milk ice cream, we’re serving up the best in vegan food news of the week.
The American food landscape is changing and vegan dessert chains by Floozie (a stuffed cookie business) and Cinnaholic (a DIY cinnamon roll shop) offer appealing franchise opportunities in the lucrative plant-based industry.
A new report on Canada’s alternative proteins industry reveals that one in 10 servings of meat, eggs, and dairy will come from alternative proteins by 2035.
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Eclipse Foods partners with Smashburger to add six vegan milkshakes to its menus nationwide in the largest launch of its kind.
In Portland, The Sports Bra brings together women’s sports, vegan food and drinks, and a message of inclusivity.
European vegan food brand Veganz has opened its second manufacturing plant—this time for vegan salmon.
Berkeley, CA-based Umaro Foods has launched its first product, vegan bacon made from red seaweed, at restaurants in New York, Nashville, and San Francisco.
On the heels of its all-vegan location in London, Burger King has now opened two meat-free eateries in Switzerland for a limited time.
Made using Perfect Day’s animal-free whey, Mars is launching its first vegan milk chocolate bar in the United States under new brand CO2COA—a nod to cocoa with a lower carbon footprint.
IP Australia has granted Israel’s MeaTech a patent for the development of systems that physically manipulate cultivated muscle tissue in a way that mimics cow movement without the cow.
Plant Power has reduced the prices of its vegan burgers and cheeseburgers in an effort to remove price as a barrier to plant-based fast food.
Sweet Rice Hojicha and Strawberry Yuzu Sorbet join the lineup of Dear Bella Creamery’s new women of color vegan ice cream series.
Steve Madden partners with Slutty Vegan on a new leather-free collection of sneakers and bags.
Israel-based SuperMeat is working to lower the cost of cell growth medium—a pricey component of cultivated meat—using a new discovery platform.
Portland’s Ben & Esther’s wants to make Jewish vegan deli food, including carrot lox bagels and vegan corned beef Reubens, accessible across the country—starting with expansion to Seattle.
Hangry Planet is a vegan convenience store that offers a curated selection of vegan meals and snacks along with a gas station and virtual-reality car wash.
North American vegan fast-food chain Odd Burger is opening an additional 40 locations in Ontario over the next eight years.
Greek brand Violife—known best for its vegan cheeses—is getting into a new category with dairy-free Ranch, French Onion, and Spinach & Artichoke dips that challenge the classic dairy versions.