Oatly Popcorn Milk, Starbucks’ Ube Drinks, and More Vegan Food News This Week

From vegnews.com

This week’s vegan food news includes Beyond’s latest rebrand, new ready-to-bake treats from Sweet Loren’s, Whole Food’s latest vegan launch, and more

It's March, and we all know what that means: spring has finally arrived.

If feeling the sun on your face has inspired you to book a vacation, we’ve got some destination ideas. A recent report from Chef’s Pencil highlighted several European countries where the plant-based scene is thriving, as well as one of the best vegan cities in the US (if you’d rather keep your travel domestic). Intrigued? You can find out more here.

But in between dreaming about summer vacations, catch up on this week’s food news. Below, we’ve got the lowdown on new products from Oatly, Starbucks’ new vegan-friendly spring menu, and more.

                                 Oatly’s popcorn-flavoured oat milk is perfect for barista-quality at home lattes. | VegNews

Oatly Matcha lattes and popcorn-flavored oat milk coming in 2026

We love a fancy barista-made coffee as much as the next person, but let’s be honest—they add up quickly when you’re treating yourself every day. Thankfully, Oatly is launching two new flavoured oat milks, both ideal for jazzing up at-home iced lattes. Matcha Oat Drink and iKaffe Popcorn Flavour will hit US shelves in late 2026. If you’re in the UK, there’s even better news: they’re already available to buy.

Starbucks’ spring menu is officially here, and a number of drinks can be made vegan with one simple swap. | Starbucks

Starbucks launches new veganizable ube, toasted coconut, and lavender drinks this week

The best time to treat yourself to one of those fancy coffee shop drinks? On a sunny spring day, of course. Starbucks’ spring menu has officially launched, and it includes several vegan-friendly options, including the Toasted Coconut Cream Cold Brew, Toasted Coconut Latte, and Iced Ube Coconut Macchiato. The Iced Lavender Latte and Lavender Crème Frappuccino have also returned. 

In addition to these new and returning drinks, the coffee chain is also offering non-dairy cold foams in lavender, toasted coconut, and ube flavours. All drinks can be made vegan by choosing dairy-free milk. Read more about the new Starbucks spring menu here.

                                      Whole Foods expands its 365 range with new meatless steak strips. | Big Box Vegan

Whole Foods launches its own vegan steak strips

Whole Foods Market’s 365 range is a reliable bet for plant-based options. It offers everything from pantry staples like beans, pasta, and sauces to dark chocolate treats and dairy-free milk. Now, plant-based shoppers can also stock up on the brand’s new Meatless Soy-Based Steak Strips, recently spotted in stores for $6.49, per Big Box Vegan. Each serving of the vegan meat product contains 15 grams of protein.

Beyond’s new rebrand expands its product portfolio beyond meat alternatives. | Beyond

Beyond rebrands to Beyond The Plant Protein Company

Back in the summer of 2025, Beyond Meat decided to rebrand to simply Beyond, a sign that it was distancing itself from being pigeon-holed in the plant-based meat category. Now, it has taken the rebrand a step further. In a new post on Instagram, the brand announced it is now Beyond The Plant Protein Company. “A new chapter begins,” the post reads. “Rooted in unlocking the power of plants.”

In a statement sent to VegNews, a spokesperson for the company said: “Our mission has always been about unlocking the power of plants to transform how we think about protein. As we continue to innovate and expand beyond meat mimicry, this updated positioning reflects our commitment to offering nutritious plant protein options made with clean, simple ingredients across a variety of categories and designed to meet the evolving needs of today’s consumers.”

In addition to its rebrand, Beyond The Plant Protein Company (also still known simply as Beyond) also recently announced it was expanding its latest line of protein drinks with four new flavours: Cherry Berry, Strawberry Lemonade, Piña Colada, and Cucumber Grapefruit.

“As demand for protein rises and consumers place greater emphasis on fibre and overall nutritional quality, we are excited to extend our portfolio into new categories, emphasizing compelling macronutrient profiles to meet modern consumer expectations,” the brand said.

                                      Sweet Loren’s recently debuted ready-to-bake scones and breadsticks. | VegNews

Sweet Loren’s to debut break-and-bake scones, breadsticks

It’s only March, but 2026 is already shaping up to be an exciting year for Sweet Loren’s. In February, for example, the allergen-friendly, dairy-free cookie dough brand revealed it was bringing back its bright pink, heart-shaped, Barbie-themed cookie dough for a limited run. Now, it has unveiled two new products: Ready-to-Bake Scones and Sticks. Each comes in two flavors—the scones are available in Chocolate Chunk and Cinnamon Brown Sugar, while the sticks come in Garlic Herb and Cinnamon Sugar.

SaVeg, a vegan café operated by YouTuber Rose Lee and her mom, is closing its doors. | SaVeg

Vegan YouTuber Rose Lee of Cheap Lazy Vegan is closing her vegan café 

Rose Lee is best known for her popular YouTube channel, Cheap Lazy Vegan, which has nearly 800,000 subscribers. But the recipe developer has also helped run SaVeg, a vegan Korean fusion café in Calgary, Alberta, with her mom for more than eight years. However, at the beginning of March, a social media post announced that SaVeg would be closing. Her mom, Vera Lee, is retiring, while Lee is choosing to focus on vegan content creation.

However, the post hinted that this may not be the end entirely. “Right now, we are working on something special to leave a little piece of our café behind,” it reads. “We will share updates on this soon!”

https://vegnews.com/food-news-popcorn-oatly-spring-starbucks

What A New Inflammation Study Really Says About Vegan Diets

From plantbasednews.org

This study says vegan diets aren’t automatically healthy, but its own data reveals a slightly different story 

It is easy to scroll past headlines suggesting vegan diets are not as healthy as people think. But what happens when you actually examine the research behind those claims? In a recent vegan inflammation study, Mic the Vegan takes a close look at new research from Poland comparing inflammation markers in vegans, vegetarians, and meat eaters. His breakdown shows that the results tell a very different story from the study’s framing.

Mic the Vegan is known for analysing nutrition science on his YouTube channel in a clear, evidence-based way. He often reviews peer-reviewed research, compares findings across studies, and explains how conclusions can be overstated or misinterpreted. In this video, he examines a paper titled “Not All Plants Are Equal: Diet Quality and Inflammation in Vegans and Vegetarians in Urban Poland” and argues that its conclusions do not fully reflect its own results.

Right from the start, he points out that the research contains strong findings in favour of plant-based diets. Yet the authors emphasize the idea that eliminating animal products alone does not guarantee health benefits, a message Mic suggests may be more attention-grabbing than accurate.

As he puts it, “I can’t really say that’s a valid conclusion from the study results.”

What the study actually found

Overall, vegans in the study consumed more whole plant foods, fewer processed items, and showed lower inflammation markers - Media Credit: Adobe Stock

The Polish study looked at about 200 participants, including roughly 50 vegans, 100 vegetarians, and 50 meat eaters. Researchers measured several inflammation markers, including high-sensitivity C-reactive protein, or CRP, which is widely used to assess systemic inflammation.

According to the results Mic highlights, vegans performed best across multiple markers. He quotes the study directly: “Vegans had substantially lower high-sensitivity C-reactive protein concentration and lymphocyte counts than vegetarians and omnivores.”

On average, vegans had about half the CRP levels of meat eaters and significantly lower levels than vegetarians. Other markers, including interleukin-6, white blood cell counts, neutrophils, and lymphocytes, were also significantly higher in omnivores.

Mic summarizes the pattern clearly. Lower inflammation across several measures points to a consistent physiological difference, not a single isolated finding.

Why inflammation markers matter

A key part of the video explains why CRP and other markers are important. CRP is produced by the liver in response to inflammation signals such as interleukin-6. Levels can rise during infections, but chronically elevated CRP is linked to conditions including cardiovascular disease, diabetes, visceral fat accumulation, and atherosclerosis.

Mic explains that CRP is not just a passive signal. It can also play a role in clot formation, which contributes to heart attacks and strokes.

He notes that even common illnesses can temporarily raise CRP, but long-term lower levels are generally associated with better metabolic and cardiovascular health.

The claim that vegans aren’t necessarily healthier

Despite these findings, the study emphasizes a familiar message. Diet quality matters, and a vegan diet alone does not guarantee good health. Mic says he agrees with this in principle. There are healthier and less healthy ways to eat on any diet.

However, he argues that the data in this vegan inflammation study do not support the idea that vegans in the sample relied heavily on processed foods or ate less healthy diets overall.

“It’s not even accurate to say that the vegans who are eating more processed foods have more inflammation,” he says. “It’s the other way around, potentially.”

In fact, the study reported that vegans had the lowest intake of processed plant-based foods and the highest healthy plant-based diet index among the groups.

Limitations in how diet quality was measured

Mic also points to design issues that may explain the study’s emphasis on diet quality. For example, researchers compared overall plant-based diet scores with healthy plant-based diet scores. However, they did not include a separate unhealthy plant-based diet index, which other studies have used to distinguish refined, ultra-processed diets from whole-food patterns.

He suggests that without that distinction, it becomes difficult to draw strong conclusions about processed vegan diets.

He also notes that some markers unexpectedly looked slightly better in the broader plant-based index than in the healthy index, which raises questions about how the scoring system was structured.

“This was not a study that seemed to be well designed or built to show healthy versus unhealthy plant-based diets,” he says.

Addressing the ‘healthy user bias’ argument

Adobe StockParticipants in the study were matched for physical activity, age, smoking status, and BMI, reducing the likelihood that lifestyle differences could explain the lower inflammation markers seen in vegans

A common criticism of plant-based research is that vegans may already be more health-conscious, which could skew results. But the researchers attempted to control for this. They compared groups that were similar in age, physical activity, smoking status, and body mass index.

Mic quotes the study: “These differences are particularly important given that the groups were relatively homogeneous … suggesting that dietary patterns and diet quality were likely the key differentiating factors.”

In other words, lifestyle differences alone were unlikely to explain the inflammation gap.

Mic also places the findings in a broader scientific context. Observational studies can show associations, but randomized controlled trials can demonstrate cause and effect.

He notes that controlled trials have already shown that when people switch to a vegan diet, CRP levels tend to decrease. This strengthens the case that diet itself plays a direct role in lowering inflammation.

Other notable findings from the study

The research also looked at dietary patterns within each group. One surprising point involved vegetable oils, which are often criticized in popular diet debates.

Vegans in the study consumed more vegetable oil but still had significantly lower inflammation markers than groups consuming more animal fat. This finding challenges claims that seed oils are a major driver of inflammation.

The study also reported that higher intake of plant-based foods was associated with better glucose and lipid profiles. This further reinforces the link between plant-rich diets and metabolic health.

What the study really shows

By the end of the video, Mic returns to the central contradiction: the study’s framing suggests uncertainty about vegan diets, but the results consistently favour them.

As he summarizes, vegans in the study were eating healthier overall. They were consuming more whole plant foods, fewer processed foods, and showing lower inflammation markers across the board.

For Mic, the takeaway is clear. The narrative that vegan diets are inherently unhealthy or overly processed does not hold up when the data are examined closely.

And in this case, the vegan inflammation study offers another piece of evidence that plant-based diets, especially those centred on whole foods, are strongly associated with lower inflammation and better metabolic health.

For more videos about vegan health, science, and nutrition, check out Mic the Vegan’s YouTube channel.

https://plantbasednews.org/news/science/new-inflammation-study-about-vegan-diets/

European Union: "Veggie burger" is now allowed after all - but not "vegan bacon"

From bluewin.ch

A compromise has been reached: burgers without meat may continue to be sold as "veggie burgers" in the EU. However, "vegan bacon", "tofu ribs" or "chicken" without meat must be renamed 

The names "veggie burger" and "tofu sausage" do not have to disappear from menus in the EU. This was agreed by negotiators from the EU member states and the European Parliament in Brussels, as participants in the negotiations confirmed to the German Press Agency. However, other vegetarian products may no longer be advertised as "veggie chicken" or "tofu ribs" in future.

The compromise still has to be formally adopted by the European Parliament and the European states. It is the result of lengthy negotiations. Last year, MEPs had proposed a ban on terms such as "tofu sausage", "soy schnitzel" or "veggie burger" for vegetarian products. This was justified on the grounds of protecting consumers and farmers.

                                                                                                                    Image: dpa

End for vegetarian bacon, ribs and pork chops

Until now, typical names for meat products could also be used for plant-based alternatives. Following the agreement, this should now continue to be possible in principle. However, according to representatives of the Parliament, designations that refer to animal or meat species and individual cuts are taboo: for example, poultry, beef, ribs, shoulder, chops or bacon.

The compromise thus takes up the EU Commission's original proposal, which the European Parliament had significantly tightened up. Specifically, terms such as "steak", "schnitzel", "burger" and "sausage" should only be used for animal products. The EPP group, which also includes the CDU and CSU, had tabled the proposal in the EU Parliament. French MEP Céline Imart was responsible for the proposal.

Although German MEPs voted against such a ban in a first round of negotiations, with a few exceptions, there was still a sufficient majority in Parliament. The yes votes came mainly from right-of-centre groups. However, for the provisions to come into force, a majority is also required among the EU member states. This was lacking.

Germany against ban

Germany had already spoken out clearly against a ban on veggie burgers. Federal Agriculture Minister Alois Rainer said in October that a ban would cause "incredibly high costs for the economy" as well as bureaucracy. "I stand for reducing bureaucracy, which is why I do not support this proposal." Anyone who buys a veggie schnitzel knows that it is not made from meat.

Consumer advocates and business representatives also reject the proposal. According to business representatives, Germany is the largest market for plant-based alternative products in Europe. Companies would have to rename products and may no longer be able to market them as easily.

According to the Federal Statistical Office (Destatis), the production of vegetarian or vegan meat alternatives in Germany has risen in recent years to 126,500 tons in 2024 (latest available annual figures). This was more than twice as much as five years previously. The value of meat production was nevertheless many times higher (meat and meat products: 44.3 billion euros, meat alternatives: 647.1 million euros).

                                                                                                                      Image: dpa

Association fears millions in losses in the event of a ban

Several retail companies, including Aldi Süd, Lidl and Burger King, also warned of economic damage in a joint letter last year. According to the letter, the familiar terms provide orientation and enable conscious purchasing decisions. A ban would make sales more difficult.

The Federal Association for Alternative Sources of Protein (BALPro) predicted considerable economic consequences for manufacturers of meat substitute products in the event of name bans. "Based on internal estimates and feedback from numerous affected companies, total losses of around 250 million euros can be assumed," the lobby and industry association announced in January. According to the report, costs would be incurred primarily because packaging would have to be redesigned and previous packaging destroyed, marketing and communication would have to be changed and companies would lose out on sales.

CDU MEP Peter Liese commented: "If a product is labelled vegetarian or vegan, then any reasonably intelligent person knows that it is not a meat product." The current EU project is actually primarily about fundamentally strengthening the role of farmers. Dutch Volt MEP Anna Strolenberg, who was involved in the negotiations, regretted how much time was spent on the name debate instead - and that although the term "veggie burger" is now not on the blacklist, numerous other words are. "That's a shame, because Europe should be supporting innovative entrepreneurs instead of putting new obstacles in their way."

https://www.bluewin.ch/en/news/veggie-burger-is-now-allowed-after-all-but-not-vegan-bacon-3128247.html

Good News: Viral Japanese Salt Bread Is Surprisingly Easy to Veganize

From vegnews.com

TikTok’s viral Japanese salt bread is easier to veganize than you think. Here’s how to make a fluffy, buttery plant-based version at home

It's hard to name a better combination than soft, fluffy bread, creamy butter, and a sprinkle of salt. Just the thought is enough to set your salivary glands working overtime. So it’s no surprise that salt bread is quickly becoming TikTok’s latest beloved food trend.

Salt bread is a relatively new invention. It was first created in Japan in 2014, where it’s known as shio pan. The simple treat—somewhere between a crispy, flaky croissant and a fluffy bread roll—first appeared at a small bakery called Pan no Mise on Shikoku Island in Ehime Prefecture. It didn’t take long to catch on. Bakeries across Japan began making their own versions, and the trend soon spread to South Korea, Hong Kong, and Taiwan.

Now, salt bread is having its American moment, thanks to TikTok. A video captioned “salt bread is my pride and joy,” posted by creator Erin Lim in September 2025, has garnered around 1.4 million likes, for example. More recent clips have racked up hundreds of thousands of views.

In New York, bakeries are embracing the trend—there’s even a brand-new dedicated spot called Salt Bread Ko in Koreatown, and another called Justin’s Salt Bread in the East Village. “I don’t want to do everything,” founder Justin Lim told Eater recently. “I want to do one thing, and I want to be the best at one thing, and salt bread is my favourite bread.”

                                                                                                     Okonomi Kitchen

Can you make vegan salt bread?

According to recipe blogger Lisa Kitahara of Okonomi Kitchen, who grew up eating salt bread made by her mom, there are three main types: hard crust, semi-hard crust, and soft crust.

While each version has a slightly different texture, the concept is the same: a soft roll is wrapped around butter, which melts as it bakes. The base turns crisp, the top stays fluffy, and the whole thing is finished with salt.

Most traditional recipes call for dairy milk and butter, but these can easily be swapped for plant-based alternatives. Joanne Molinaro of The Korean Vegan, for example, uses soy milk powder, extra-creamy oat milk, and vegan butter in her version.

One top tip? Don’t try to blag your salt bread. You’ll almost certainly need to follow a precise recipe to get it right. Kitahara, an experienced recipe developer, reportedly tested her version more than 55 times before perfecting it. Molinaro also experimented repeatedly before landing on her final recipe.

But once you nail it, it’s worth the effort. Molinaro says her version has a “wonderful buttery flavour” and calls it “a truly addictive bread.” You can find Molinaro’s plant-based recipe for salt bread here, and Kitahara’s vegan-friendly version here.

https://vegnews.com/tiktok-viral-japanese-salt-bread-vegan-recipes 

We Asked a Dietitian If Nutritional Yeast Is a Good Source of Vitamin B12

From verywellhealth.com

Nutritional yeast is a flaky, cheese-like condiment popular with people following plant-based diets since it contains vitamin B12, which is naturally found only in animal products.

We asked Jamie Mok, MS, RD, RYT, a Los Angeles-based registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, how nutritional yeast supports health and if all vegetarians and vegans should include it in their diets.

*This interview has been edited and condensed for clarity.

Q: What is nutritional yeast used for?

Mok: Nutritional yeast, or nooch, is a popular food additive that's known for its cheesy or umami-rich flavour. It is usually yellow and comes in flakes, granules, or even a fine powder. Unlike brewer's yeast, which is activated, nutritional yeast is a deactivated or inactive strain of the fungus Saccharomyces cerevisiae.

It's a staple in many plant-based recipes and is often used as a seasoning on foods like popcorn, pasta, and salads. You can also use it to make sauces, such as for a vegan macaroni and cheese.

Only fortified nutritional yeast contains B12, because it's added during the fortification process. You can buy non-fortified nutritional yeast as well, but that would contain fewer B vitamins than you would get in the fortified versions.

If you don't see it on the nutrition facts label, look at the ingredients to see if additional B vitamins were added to the nutritional yeast.

Nutritional yeast also contains all nine essential amino acids, so it's a "complete protein." Common brands have about 5-6 grams of protein per 2 tablespoons of nutritional yeast. Nutritional yeast also contains fibre and some trace minerals, mostly small amounts of iron and potassium.

You will get the protein and fibre, whether or not it is fortified, because, unlike B12, these are not added during the fortification process.

                                                     Fortified nutritional yeast could be a good source of vitamin B12.  faithiecannoise / Getty Images

Q: Do all vegans or vegetarians need nutritional yeast in their diet?

Mok: B12 is often lacking in vegetarian and vegan diets because it's only found in animal products.

While fortified nutritional yeast provides B12 and is a good addition to a vegetarian diet, fortification levels vary widely across brands. Because of this inconsistency, it's not something I'd necessarily recommend relying on as a primary supplement to fill nutritional gaps for vegetarians or vegans. 

If you're looking to prevent or fix a nutrient deficiency, it's best to do so under the guidance of a healthcare professional, including a registered dietitian. They can perform a formal nutrition assessment and determine safe and effective dosages tailored to your needs.

Q: How much nutritional yeast should people eat per day?

Mok: Two tablespoons is generally considered safe for most people. Review the nutritional yeast's nutrition facts label and ingredients list for fortification amounts and consider other supplements you are taking.

Niacin (vitamin B3) can cause flushing, redness, or itchy skin in very high amounts. Bear that in mind if you are taking an additional niacin supplement and eating a ton of nutritional yeast. 

If you're consuming a lot of nutritional yeast, especially with other supplements to support a vegetarian or vegan diet, just make sure you're not overdoing it. Consider speaking with a trusted healthcare provider about your health history and your current regimen of supplements, medications, and fortified foods.

https://www.verywellhealth.com/nutritional-yeast-b12-11900495 

Those Vegan Cowboys celebrates crowdfunding record in win for precision fermented dairy

From theplantbasemag.com

Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week.

The company raised €2.5 million in the space of one day, by more than 600 new shareholders, before the campaign had even officially launched. Notably, the start-up raised €1 million within an hour – a new record for Invesdor, the crowdfunding platform hosting the campaign.

Overall, the company has raised over €6.7 million so far from over 1,100 new shareholders, with 20 days left until the crowdfunder is due to close on 23 March.

Hille van der Kaa, the company’s founder and CEO, described herself as being “genuinely speechless for a moment” at the record-breaking funding milestone.

© Those Vegan Cowboys

“Because this crowdfunding campaign is about more than raising capital. It shows that we are not only attracting investment, but also building a community of co-owners who feel deeply connected to our mission,” van der Kaa said.

“There is a lot at stake: for the climate and for animals. The potential impact of our company is significant. If we succeed, we can help reshape an industry at global scale.”

The news follows a successful €6.25 million raised in Those Vegan Cowboys’ first funding round in December 2025, with the start-up continuing to progress toward scale-up and commercialisation of its animal-free casein ingredient.

Casein, a protein found in dairy and responsible for many of the nutritional and sensory attributes of cheese, is increasingly being produced via precision fermentation technology. This technology involves training microbes to produce target proteins, such as casein and whey, in bioreactors without the use of animal inputs.

© Those Vegan Cowboys

The technology has been used in the food and pharmaceutical industries for decades, but its use to create alternative proteins for the plant-based food and beverage industry is more novel – and is gaining significant traction in recent years, with companies promising to have created ‘bioidentical’ ingredients that can make animal-free cheese, yogurts and beverages indistinguishable from their conventional dairy counterparts.

French food-tech start-up Verley announced the successful closing of a $38 million Series A funding round last week, supporting the roll-out of its precision fermented beta-lactoglobulin (BLG) – a functional whey protein suitable for use in a range of applications such as protein shots and shakes.

Meanwhile, Australian innovator All G closed a $6.6 million convertible note round in December to fuel commercial-scale production of its precision fermented lactoferrin ingredient, targeting the early life and adult nutrition markets.

https://www.theplantbasemag.com/news/those-vegan-cowboys-celebrates-crowdfunding-record-in-win-for-precision-fermented-dairy