What's New: Reese’s Keeps Coming With Vegan Options, Beyond’s Protein Drink, and Costco’s New Drop

From vegnews.com

From a candlelit vegan wine bar to a new cookbook from a beloved brand, here’s what’s new in plant-based food this week

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 fibre, antioxidants, and electrolytes. The beverages will initially be available in three flavours—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 fibre, 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-fibre 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.

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. 

https://vegnews.com/food-news-reeses-beyond-protein-costco

7 vegan versions of childhood favourites that taste like the memory not the disappointment

From vegoutmag.com

By Jordan Cooper

These plant-based remakes of nostalgic classics actually deliver on the promise your taste buds remember 

Here's the thing about food nostalgia. It's not really about the food. It's about the feeling, the moment, the Saturday morning cartoons or the after-school ritual.

When you go vegan, nobody warns you that you might mourn a chicken nugget. Not because it was culinary genius, but because it was yours.

The good news? We're living in a golden age of vegan comfort food. The bad news? A lot of it still misses the mark. Some products nail the texture but forget the soul. Others get so caught up in being healthy that they forget we're chasing joy here.

I've tested more disappointing mac and cheese alternatives than I care to admit. But the winners exist, and they're worth celebrating. These seven remakes don't just approximate the original. They capture what made it matter in the first place.

1. Chicken nuggets that pass the dipping test

The nugget is a delivery system for sauce. That's the whole game. You need something with enough structural integrity to survive a aggressive dunk into honey mustard without falling apart in your hand. Simulate and Nuggs both understand this assignment.

What makes them work is the exterior crunch. That slightly greasy, golden shell that shatters just right. The inside needs to be tender but not mushy. Too many brands focus on protein content and forget that nobody ever loved a nugget for its nutritional profile.

Look for options with a breading that crisps up in the air fryer. Twenty minutes at 400 degrees usually does it. Let them cool for exactly two minutes before eating. Trust me on this.

2. Mac and cheese that doesn't taste like vitamins

Nutritional yeast is not cheese. I need everyone to accept this. It's a wonderful ingredient with its own merits, but when you're trying to recreate the neon orange comfort of boxed mac and cheese, nooch alone won't get you there.

The secret is cashew cream plus a good vegan cheddar that actually melts. Violife and Follow Your Heart both make shreds that behave properly under heat. The texture matters as much as the flavour. You want that coating action, where every noodle gets wrapped in sauce. Add a splash of oat milk to keep things loose.

A tiny bit of mustard powder and garlic brings depth without announcing itself. The goal is to take a bite and feel eight years old again, not like you're eating something that's good for you.

3. Fish sticks for the freezer-aisle nostalgic

Gardein's fishless filets quietly became one of the best products in the vegan freezer section. They've got that flaky interior and crispy coating that defined Friday night dinners for a lot of us. The tartar sauce pairing is non-negotiable.

Make your own tartar with vegan mayo, chopped pickles, a squeeze of lemon, and fresh dill. The store-bought stuff works fine, but homemade takes thirty seconds and tastes noticeably better. Serve these on a plate with some crinkle-cut fries and you've got a meal that hits different.

The key is not overthinking it. This isn't fancy food. It's comfort food, and comfort doesn't need to be complicated.

4. Grilled cheese that actually pulls

The stretch. The pull. That moment when you separate the two halves and watch the cheese bridge between them. This is what we're after. For years, vegan cheese couldn't do this. Now it can, if you choose wisely.

Miyoko's mozzarella and Good Planet's American slices both melt beautifully. The bread matters more than you think. Something sturdy like sourdough holds up to butter and heat without getting soggy.

Use vegan butter generously on the outside, cook low and slow, and press down gently with your spatula. You want golden brown, not burnt. Patience is the ingredient nobody lists. Pair with tomato soup and suddenly you're home sick from school in the best possible way.

5. Ice cream sandwiches worth the brain freeze

The ratio of cookie to cream is everything. Too much cookie and it's dry. Too much ice cream and it's a structural disaster. So Delicious and Tofutti both make versions that nail the balance.

The cookie should be slightly soft, yielding to your teeth without crumbling. The ice cream needs to be cold enough to hold its shape but not so frozen that you can't bite through it.

Let it sit out of the freezer for about three minutes before eating. This is the sweet spot. The chocolate cookie, vanilla cream combination remains the classic for a reason. Some things don't need reinvention.

They just need a plant-based version that respects the original.

6. Pepperoni pizza that doesn't apologize

Vegan pepperoni used to be a tragedy. Rubbery discs that tasted like smoked sadness. But Hooray Foods changed the game with their version that actually crisps up and curls at the edges like the real thing.

The curling matters. It creates those little cups that hold tiny pools of oil. That's the good stuff. Layer it on a pizza with a cheese that melts properly and you've got something that would fool most people at a party.

The trick is high heat. Get your oven as hot as it goes. A pizza stone helps if you have one. The crust should be slightly charred in spots.

This is Friday night pizza energy. No apologies, no health claims, just satisfaction.

7. PB&J that proves simple still wins

Okay, this one's already vegan. But hear me out. The PB&J of your childhood probably involved Jif and Welch's on Wonder Bread. There's a specific softness and sweetness to that combination that artisanal nut butters and organic jam don't replicate.

Sometimes nostalgia means embracing the processed stuff. A creamy peanut butter, grape jelly, and soft white bread sandwich isn't trying to be nutritious. It's trying to be exactly what it always was.

Cut it diagonally, obviously. The triangle shape is part of the experience. This is the one item on the list that requires no substitution, just permission. Permission to eat something simple and sweet and remember that food doesn't always have to be an achievement.

Final thoughts

Nostalgia is tricky because it's never really about accuracy. You're not trying to recreate a taste. You're trying to recreate a feeling. The best vegan versions of childhood favourites understand this. They don't just mimic ingredients. They honour the experience.

Not every attempt will land. Some products will disappoint you, and that's fine. The search is part of it. When you finally find the nugget or the mac and cheese or the ice cream sandwich that transports you back, it's worth every failed experiment along the way.

These foods aren't just about being vegan. They're about proving that choosing plants doesn't mean abandoning joy. Your inner kid deserves that grilled cheese. Go make it happen.

https://vegoutmag.com/food-and-drink/s-bt-7-vegan-versions-of-childhood-favorites-that-taste-like-the-memory-not-the-disappointment/

Trying Veganuary might be challenging. Here are some tips on keeping going

From uk.news.yahoo.com

By Bethany Clark

In January some people start the year by trying to eat fewer animal products. Veganuary, as the campaign is called, began in 2014 and now attracts 25.8 million people worldwide.

One reason for trying Veganuary is a growing interest in acting in ways that reduce one’s environmental impact. And one of the key ways to do this at an individual level is to reduce the amount of meat consumed in one’s diet.

Various bodies, such as the Intergovermental Panel on Climate Change and the UK’s National Food Strategy, have cited large-scale meat reduction as a way to help address the climate emergency.

                                                                         Sam Thomas A/Shutterstock

As its name suggests Veganuary is framed as a short-term challenge, by the campaign itself and other supporting organisations, such as The Vegetarian Society, with messaging focused not on what is being lost, but on new and exciting foods to cook at a time of year when people often try something new.

But for many participants changing long-established behaviour is hard. Changing eating habits is particularly difficult. Barriers to dietary change include ingrained habits and routines, social norms and conventions that allow people to justify existing behaviour. Research also suggests that the perception that reducing meat will be difficult can itself discourage people from attempting to do so.

There are, however, ways to make behaviour change easier. Drawing on research from the former government-based Behavioural Insights Team’s model of behaviour change, it’s possible to find ways to make it easier when changing dietary habits. They suggest four clear principles: easy, attractive, social and timely.

Tips to make it easier

This year, Veganuary’s focus is encouraging a gradual approach that can reduce psychological barriers. Our personal attitudes and values tend to have a stronger influence on behaviour than external motivations such as financial incentives. To support lasting change, meat reduction can be aligned with values people already hold, making it easier to act in line with them. For example, exploring the climate footprint of a bag of mince and comparing with an alternative, enabling the chance to choose a less carbon-heavy alternative. Here are some tips on what can help to make Veganuary work for you.

1. Make it attractive

January often marks a return to routines after the festive period, and this can make the long, dark winter days feel monotonous. Novelty plays an important role here: it can boost creativity and increase happiness. Trying a new dietary pattern introduces new recipes and ingredients, offering an opportunity to experiment in the kitchen. Exploring new ways of eating may also encourage greater variety in meals, such as eating a wider range of vegetables and exploring new protein sources.

2. Make it social

Social eating is an important part of many people’s lives. Sharing a meat-free meal with family or friends can strengthen social bonds through a shared experience and increase feelings of camaraderie. Veganuary does not have to create divisions between meat eaters and vegans. Talking about the challenge as a group can encourage deeper discussion about the role of meat in our diets, while support from others can also help.

3. Make it timely

Breaking large goals into smaller ones can make them more achievable and more sustainable. Taking part in this dietary change over a clearly defined period allows participants to know there is an end in sight. Research on temporary challenges such as Veganuary and Dry January (giving up alcohol) suggests that habits formed during these periods can continue even after the challenge has ended.

Behaviour does not exist in a vacuum. It is shaped by what is considered normal in society, the physical environment as well as what is available in supermarkets, and broader political and economic systems.

When attempting to change behaviour – whether through a New Year’s resolution or a short-term dietary challenge – it is important to recognise this. Systems are often in place to maintain the status quo. Doing what works for you, without aiming for perfection, can make change feel more achievable. Slipping up does not mean failure: even one meat-free meal contributes to making a difference.

https://uk.news.yahoo.com/trying-veganuary-might-challenging-tips-134723632.html?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAACeV2fVUIAZKCgtndjCbnA19guga2EdomxbtzfBEcubsn7CRv3pCjW6laXJu-6rm2Atd-2ihbzEQhBxrL2UTcIEQRGBIDsW41leeS6dT_7pOX-oyDcnolHbMO31xUzkz1Im-K0fRnyQUwwq-8xA0_gyr6Uue6X2x7wsK0OCdVFvQ

How “AI veganism” has emerged as a values-driven refusal to adopt generative technologies

From milwaukeeindependent.com

Posted by TheConversation | Jan 15, 2026

By David Joyner, Associate Dean and Senior Research Associate, College of Computing, Georgia Institute of Technology

New technologies usually follow the technology adoption life cycle. Innovators and early adopters rush to embrace new technologies, while laggards and sceptics jump in much later.

At first glance, it looks like artificial intelligence is following the same pattern, but a new crop of studies suggests that AI might follow a different course – one with significant implications for business, education and society.

This general phenomenon has often been described as “AI hesitancy” or “AI reluctance.” The typical adoption curve assumes a person who is hesitant or reluctant to embrace a technology will eventually do so anyway. This pattern has repeated over and over – why would AI be any different?

Emerging research on the reasons behind AI hesitancy, however, suggests there are different dynamics at play that might alter the traditional adoption cycle. For example, a recent study found that while some causes of this hesitation closely mirror those regarding previous technologies, others are unique to AI.

In many ways, as someone who closely watches the spread of AI, there may be a better analogy: veganism.

AI VEGANISM

The idea of an AI vegan is someone who abstains from using AI, the same way a vegan is someone who abstains from eating products derived from animals. Generally, the reasons people choose veganism do not fade automatically over time. They might be reasons that can be addressed, but they’re not just about getting more comfortable eating animals and animal products. That’s why the analogy in the case of AI is appealing.

Unlike many other technologies, it’s important not to assume that skeptics and laggards will eventually become adopters. Many of those refusing to embrace AI actually fit the traditional archetype of an early adopter. The study on AI hesitation focused on college students who are often among the first demographics to adopt new technologies.

There is some historical precedent for this analogy. Under the hood, AI is just a set of algorithms. Algorithmic aversion is a well-known phenomenon where humans are biased against algorithmic decision-making – even if it is shown to be more effective. For example, people prefer dating advice from humans over advice from algorithms, even when the algorithms perform better.

But the analogy to veganism applies in other ways, providing insights into what to expect in the future. In fact, studies show that three of the main reasons people choose veganism each have a parallel in AI avoidance.

ETHICAL CONCERNS

One motivation for veganism is concern over the ethical sourcing of animal by-products. Similarly, studies have found that when users are aware that many content creators did not knowingly opt into letting their work be used to train AI, they are more likely to avoid using AI.

These concerns were at the center of the Writers Guild of America and Screen Actors Guild-American Federation of Television and Radio Artists strikes in 2023, where the two unions argued for legal protections against companies using creatives’ works to train AI without consent or compensation. While some creators may be protected by such trade agreements, lots of models are instead trained on the work of amateur, independent or freelance creators without these systematic protections.

ENVIRONMENTAL CONCERNS

A second motivation for veganism is concern over the environmental impacts of intensive animal agriculture, from deforestation to methane production. Research has shown that the computing resources needed to support AI are growing exponentially, dramatically increasing demand for electricity and water, and that efficiency improvements are unlikely to lower the overall power usage due to a rebound effect, which is when efficiency gains spur new technologies that consume more energy.

One preliminary study found that increasing users’ awareness of the power demands of AI can affect how they use these systems. Another survey found that concern about water usage to cool AI systems was a factor in students’ refusal to use the technology at Cambridge University.

PERSONAL WELLNESS

A third motivation for veganism is concern for possible negative health effects of eating animals and animal products. A potential parallel concern could be at work in AI veganism.

A Microsoft Research study found that people who were more confident in using generative AI showed diminished critical thinking. The 2025 Cambridge University survey found some students avoiding AI out of concern that using it could make them lazy.

It is not hard to imagine that the possible negative mental health effects of using AI could drive some AI abstinence in the same way the possible negative physical health effects of an omnivorous diet may drive some to veganism.

HOW SOCIETY REACTS

Veganism has led to a dedicated industry catering to that diet. Some restaurants feature vegan entrees. Some manufacturers specialize in vegan foods. Could it be the case that some companies will try to use the absence of AI as a selling point for their products and services?

If so, it would be similar to how companies such as DuckDuckGo and the Mozilla Foundation provide alternative search engines and web browsers with enhanced privacy as their main feature.

There are few vegans compared to nonvegans in the U.S. Estimates range as high as 4% of the population. But the persistence of veganism has enabled a niche market to serve them. Time will tell if AI veganism takes hold.

https://www.milwaukeeindependent.com/syndicated/ai-veganism-emerged-values-driven-refusal-adopt-generative-technologies/

Why the vegan vs carnivore debate online has almost nothing to do with how real people actually eat

From vegoutmag.com

By Jordan Cooper

The loudest voices in the diet wars are fighting a battle most people never signed up for

Spend five minutes on social media and you'll find someone insisting that plants are poison or that meat eaters are destroying the planet.

The vegan versus carnivore debate has become one of the internet's favourite blood sports. Influencers build entire brands around attacking the other side.

Comment sections turn into war zones. Everyone seems absolutely certain they've found the one true way to eat.

But here's the thing. Step away from your phone and walk into any restaurant, grocery store, or family dinner.

You'll notice something strange. Almost nobody is actually having this fight. Real people are just trying to figure out what to make for Tuesday night.

The gap between online diet discourse and actual eating behaviour is enormous. And understanding why that gap exists tells us a lot about how the internet distorts our perception of, well, everything.

The algorithm rewards extremes

Social media platforms don't care about nuance. They care about engagement. And nothing drives engagement like conflict.

A video titled "Why I Eat Mostly Plants With Some Flexibility" gets scrolled past. A video titled "Veganism Almost Killed Me" gets millions of views. The incentive structure is clear. Go extreme or go home.

This creates a selection effect. The voices that rise to the top aren't representative of how most people think or eat. They're the ones willing to stake out the most provocative positions.

Research on social media and political polarization shows that platforms systematically amplify content that triggers strong emotional reactions. Diet content follows the same pattern.

The carnivore influencer eating raw liver and the vegan activist throwing paint aren't typical. They're outliers who've learned to game the system.

Most people are quietly flexible

Here's what the data actually shows. The vast majority of people don't identify with any strict dietary label. They're not vegan, carnivore, keto, or paleo. They're just eating.

Maybe they're trying to have more vegetables. Maybe they're cutting back on red meat for health reasons. Maybe they had a burger yesterday and a salad today.

According to Gallup polling, only about 4% of Americans identify as vegetarian and 1% as vegan. These numbers have stayed remarkably stable for decades. Yet plant-based food sales keep growing.

What gives? People are adding options without subtracting their entire identity. They're not joining teams. They're just making choices meal by meal.

This quiet flexibility doesn't make for good content, so you never hear about it online.

Identity gets tangled up with lunch

Something weird happens when diet becomes identity. Suddenly, what you eat isn't just about nutrition or taste or ethics.

It becomes about who you are as a person. And when someone challenges your diet, it feels like they're challenging your entire sense of self.

Behavioural science calls this identity-protective cognition. We defend beliefs that are tied to our group membership more fiercely than beliefs we hold loosely.

Online diet communities create strong in-group bonds. The carnivore folks have their own language, heroes, and enemies. So do vegans.

Once you're in, any criticism of the diet feels like a personal attack. This is why these debates generate so much heat and so little light.

Nobody's actually trying to learn anything. They're trying to protect their tribe.

The middle ground is boring but real

I was at a dinner party last month where someone mentioned they'd been eating less meat lately. Nobody gasped. Nobody demanded an explanation.

The conversation moved on to whether the pasta needed more salt. That's how most food discussions actually go in the real world. Undramatic. Practical. Human.

The internet makes us think everyone is either a militant vegan or a steak-only purist. But most people live in the messy middle.

They care about animals but still wear leather shoes. They worry about climate change but flew somewhere last year. They had oat milk in their coffee and chicken for dinner. This isn't hypocrisy.

It's just being a person navigating a complicated world with limited time and energy. The online debate pretends these people don't exist, but they're actually the majority.

What we lose in the noise

The real cost of this polarized discourse is that it drowns out useful conversations. Questions like: How do we make plant-based options more accessible?

What farming practices actually reduce environmental harm? How do we balance personal health with planetary health? These are genuinely complex issues that deserve thoughtful discussion.

Instead, we get dunking and gotchas. We get cherry-picked studies weaponized by both sides. We get people so exhausted by the fighting that they tune out entirely.

The loudest voices end up representing nobody but themselves while the rest of us just try to figure out what's for dinner.

The debate becomes performance rather than communication. And performance rarely changes minds or moves anything forward.

Final thoughts

Next time you see a heated vegan versus carnivore argument online, remember what you're actually watching.

You're seeing two people who've built their brands on conflict, performing for an algorithm that rewards outrage.

You're not seeing a representative sample of how humans relate to food. You're seeing the extreme tails of a distribution, amplified beyond all proportion.

Real people are more interesting than this. They change their minds. They try new things. They make exceptions for their grandmother's recipe.

They don't need to win arguments because they're not in a war. If you're reading this and feeling exhausted by diet discourse, here's your permission slip to opt out.

Eat what makes sense for your life, your values, and your body. Let the influencers fight it out. The rest of us have groceries to buy.

https://vegoutmag.com/lifestyle/s-st-why-the-vegan-vs-carnivore-debate-online-has-almost-nothing-to-do-with-how-real-people-actually-eat/