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1 month ago | 
vegnews.com | Anna Starostinetskaya
In 2016, Baileys announced it finally received vegan certification for its almond-milk-based beverage. Made with almond oil, cane sugar, water, vanilla, and almond essence, Baileys Almande was developed as an effort to “get with the times” and meet consumers’ rising demands for dairy-free alternatives, the brand told My Vegan Journal at the time.
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Jan 14, 2025 | 
foodhq.world | Anna Starostinetskaya
Kellogg Company is splitting its business into three parts—plant-based, cereal, and snacks—to focus on growth in each category.
Food giant Kellogg Company is transforming into three distinct, yet-to-be-named, businesses that focus on plant-based food, cereals, and snacks. The company decided to divide its business into these key segments to focus on bringing innovation and growth into each.
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Dec 10, 2024 | 
vegnews.com | Anna Starostinetskaya
Schlotzsky’s has long been a go-to destination for those craving hearty sandwiches, pizzas, and more. Founded in Austin, TX, this chain has built its reputation on fresh ingredients and unique flavors. Jump to the guideWhile the menu leans heavily on meat and dairy, there are ways to enjoy a plant-based meal at Schlotzsky’s with thoughtful customization and ingredient choices.
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Nov 26, 2024 | 
vegnews.com | Anna Starostinetskaya
Dietitian Johanna Angman weighs in with a healthier plant-based take on the viral TikTok trend of eating and roasting whole onions.
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Nov 25, 2024 | 
vegnews.com | Anna Starostinetskaya |Lazy Cat Kitchen |Wade Hammond |Hannah Kaminsky
Lemongrass is a signature ingredient in many cuisines, celebrated for its bright, citrusy flavor and versatility in both savory and sweet dishes. From fragrant Thai curries to barbecue dishes, lemongrass adds complexity and transforms simple recipes into flavorful experiences. JUMP TO THE RECIPESReady to add a zesty punch to your dishes? Chef Kevin Ashton, Culinary Advisor at Restaurantji, offers his best insights about how to cook with lemongrass. What is lemongrass, and why is it essential?
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Nov 22, 2024 | 
vegnews.com | Anna Starostinetskaya |Sara Cervera
The dairy-free market has reshaped how consumers think about milk, especially as more people seek alternatives that align with health, sustainability, and taste preferences. The plant-based milk category has grown to hold a 14.5 percent market share of all milk sold in conventional retail channels, with almond and oat milk leading the charge.
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Nov 22, 2024 | 
vegnews.com | Anna Starostinetskaya |MALK Organics
This week in food news, a line of gluten-free pastas—including oat spaghetti—has arrived at Italian marketplace Eataly. David Beckham gets further into the “athletic greens” space with the launch of IM8, a brand with nutrient-dense products designed to promote focus, energy, and overall wellness. And Wendy’s has partnered with Beyond Meat to add its plant-based burgers to 13 locations—but you’ll have to travel to get one. Read on for more.
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Nov 15, 2024 | 
vegnews.com | Anna Starostinetskaya |Bonne Maman |Bitchin’ Sauce |Gregory’s Coffee
This week in food news, the Four Seasons Hotel San Francisco is making waves with a fish-free salmon from startup Oshi, tapping into the booming plant-based seafood market projected to reach $1.3 billion in 2031. Gregory’s Coffee joins Starbucks in dropping its dairy-free milk surcharge, aligning with the 37 percent of American consumers now choosing plant-based milk over dairy.
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Nov 15, 2024 | 
thepremierdaily.com | Anna Starostinetskaya
Is it harder for men who consider themselves “manly” to ditch meat? Researchers at the Australian National University wanted to learn just that when they conducted a large survey to examine how adhering to typical gender roles affects perceptions around meat consumption.
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Nov 14, 2024 | 
vegnews.com | Anna Starostinetskaya |Luke Albert |Sarah Bond |Hannah Kaminsky
When you think of wasabi, that fiery green paste served alongside sushi probably comes to mind. However, in most cases, what you’re getting isn’t genuine wasabi, but rather a blend of horseradish, mustard, and green food coloring. This imitation, while popular, lacks the subtle flavor and unique qualities of real wasabi (Wasabia japonica). Jump to the recipesThe authentic version, which grows naturally along Japanese mountain streams, offers a milder, aromatic heat with an herbal sweetness.
