This Week’s Food News: Vegan Cottage Cheese Is Here, Steak Hits Whole Foods, and Oreos Get a Nostalgic Summer Twist

From vegnews.com

By Charlotte Pointing

From new shredded and cubed plant-based steak to a brand-new vegan  ice cream collaboration at Carvels, here’s the biggest vegan food news of the week

This is your one-week reminder: Mother’s Day weekend is almost here. If you haven’t picked up something special for your mom or mother figure yet, don’t worry—we’ve got you covered.

Check out our roundup of 40 vegan gift ideas for every kind of mom (yes, even the really, really hard-to-shop-for ones). You can also read more about Farmgirl Flowers and why a peony bouquet might be just the thing to put a smile on her face this year.

But before you start shopping, let’s dive into this week’s vegan food news. 

Chunk Foods’ meaty vegan steak now available at Whole Foods

                                                                                                                         Chunk Foods

If you’re craving something meaty, juicy, tender, and unmistakably steak-like, it might be time to head to Whole Foods Market and pick up some Chunk. The popular plant-based meat brand—known for its whole-cut alternatives made from plants—is now available at the retailer. The news was shared by Alex Malamud, the brand’s VP of business, on LinkedIn.

Alongside an image of Chunk Pulled, Chunk Steak, and Chunk Moroccan Spice Cubes, Malamud wrote: “There are moments in business that feel bigger than the shelf they land on. Seeing Chunk launch in Whole Foods Market is one of those moments for me … It’s a reminder that big milestones are usually built through long, incremental work. Persistence matters. Belief matters. Showing up again and again matters.”

He added: “If you stop by Whole Foods and don’t see us on the shelf … there’s a decent chance we are … sold out.”

Kite Hill’s new cream cheese has double the protein compared to conventional cream cheese

                                                                                                                              Kite Hill

Often, vegans get asked: “Where do you get your protein?” Sometimes it’s a genuine question—and one that deserves a real answer. But if you want to keep things simple, you could just hand them a tub of Kite Hill’s new cream cheese.

The popular dairy-free brand’s Protein Cream Cheese Alternative packs four grams of protein per serving. That’s double the amount found in many traditional dairy versions.

“Consumers have always turned to dairy for protein, but that benefit has been missing from dairy-free options, especially in cream cheese,” said Connie Sintuvat, VP of Marketing at Kite Hill, in a statement. “We saw an opportunity to bring protein into a format people already love, without sacrificing taste or texture.”

Treeline’s vegan cottage cheese is back and coming to a grocery store near you

Treeline’s vegan cottage cheese is in high demand. In fact, it’s been so popular that the brand has struggled to keep it in stock—every time a new batch drops, it quickly sells out. If you’ve been waiting to get your hands on it, now’s your chance, because its Non-Dairy Cottage Cheese is currently available on its website. 

The good news doesn’t stop there. Treeline is also on a mission to make the product more accessible than ever. In a recent Instagram post, the brand hinted that it will be rolling out to grocery stores by the end of the year.

“Yes, Vegan Cottage Cheese does exist! If you don’t do dairy but still miss cottage cheese, we made this just for you! You can’t get it anywhere else—at least for now! In stores later this year …,” the post reads.

Oreo launches a triple-flavoured summer cookie

                                                                                                                         Nabisco

We’re eternally grateful that classic Oreo cookies are accidentally vegan—after all, what pairs better with a chilled glass of oat milk? But it gets even better: most of the time (though not always), the brand keeps animal ingredients out of its limited-edition releases, too.

That seems to be the case with its new Firecracker Pop Oreos, which feature not one, but three summery flavours. Inspired by the classic popsicle, the crème is infused with raspberry, lemon, and cherry.

Iconic ice cream parlour chain Carvel unveils new vegan menu

                                                                                                             Big Box Vegan

Popular ice cream chain Carvel has experimented with vegan options in the past. In 2024, for example, it teamed up with Oatly to offer a range of dairy-free soft serves, hard scoops, ice cream sandwiches, and dessert cakes.

Now, per Big Box Vegan, the brand has partnered with dairy-free favourite Klimon to introduce yet another line-up of vegan-friendly soft serve and hard scoops, in flavours like strawberry, chocolate, cold brew, pistachio, mint Oreo, cookies and cream, and chocolate peanut butter.

For now, these new options are only available in the New York metro area, but there are hints of a wider rollout in the future—so stay tuned.

Cult-favourite Los Angeles vegan burger spot Monty’s launches breakfast menu

If you’re near the Echo Park neighbourhood of Los Angeles this weekend, do your stomach a favour and head over to vegan fast food favourite Monty’s Good Burger for breakfast. The chain is offering a special breakfast menu, featuring breakfast patties, hash browns, iced coffee, and more, from 10am until 2pm on Friday, Saturday, and Sunday.

Need more fast-food breakfast ideas? Check out our guide here. 

https://vegnews.com/food-news-vegan-treeline-chunk-oreo

Ditch Ramen For This Rich, Creamy Vegan Khao Soi

From plantbasednews.org

See you later, ramen. There's a new noodle bowl in town 

There’s something irresistible about a rich, slurpable noodle bowl, and this vegan khao soi delivers it in spades. Creamy, spicy, and layered with texture, it’s the kind of dish that feels restaurant-level yet comes together effortlessly at home. In a recent video, Wil Yeung, the cookbook author and creator behind Yeung Man Cooking, walks viewers through his take on this Northern Thai-inspired classic, drawing from his cookbook and his wide-ranging culinary influences.

Yeung is known for his calm, detail-driven cooking style, and here he focuses on building flavour step by step. The result is a vegan khao soi recipe that balances comfort with precision, using clever shortcuts and thoughtful techniques.

A crispy topping without frying

                         This creamy, vegan khao soi combines thick noodles, seared tofu, and a flavourful coconut-curry broth 

                                                              Media Credit: YouTube / Yeung Man Cooking

Khao soi is traditionally finished with crispy noodles, but Yeung takes a different route. Instead of frying, he slices dumpling wrappers into thin strips and bakes them.

He explains that “traditionally, some of the noodles are fried to create that crispy topping, but we’re going to use these dumpling wrappers instead. No frying required.”

After tossing the strips in avocado oil, he spreads them out carefully so they don’t overlap. This step matters. Even spacing ensures they crisp evenly in the oven. A short bake transforms them into golden, crunchy strips that can be made ahead and stored for days, adding convenience to the process.

Before moving to the broth, Yeung preps fresh toppings that bring balance to the dish. Thinly sliced red onion adds sweetness and colour, while lime wedges bring acidity. Bean sprouts offer crunch, and cilantro adds brightness.

He notes that while red onions are ideal, substitutions work: “You can use shallots or white onions if that’s what you have on hand.” That flexibility runs throughout the recipe.

Searing tofu and building a rich broth

        Thin strips of dumpling wrapper are baked to golden crispiness, providing a crunchy topping without frying for the khao soi                                                                                                  YouTube / Yeung Man Cooking

Protein comes in the form of tofu, and Yeung emphasizes one key detail: firmness. “It’s important to get a tofu that’s truly extra firm so that it doesn’t fall apart when you go to sear it.”

He slices the tofu into thick slabs and sears them in a non-stick pan until lightly golden. There’s no seasoning at this stage. Instead, the tofu is designed to absorb the broth later, acting as a sponge for flavor.

This step is simple but essential. The sear adds structure and prevents the tofu from breaking apart once it’s simmered.

The heart of this vegan khao soi recipe is the broth. Yeung starts with the cream from a can of coconut milk, letting it heat in the pan before adding red curry paste.

He explains that cooking the paste in the coconut oil “will start to sauté the paste, bringing out some amazing flavour and aroma.” From there, turmeric and curry powder deepen the base.

The tofu goes back into the pan, followed by the remaining coconut milk and vegetable stock. Soy sauce, dark soy sauce, and maple syrup round things out, creating a balance of salty, sweet, and umami notes.

Letting the broth simmer is key. Yeung points out that these extra steps “will really build a more robust base for the broth, allowing the flavours to really sing.”

Noodles that hold the broth

For the noodles, Yeung opts for thick, flat wheat noodles, though he notes there are many variations. “This is not the only way of making this recipe, it’s really up to you and it’s your choice.”

Once cooked, he rinses them in hot water to remove excess starch. This prevents the broth from becoming overly thick or “goopy,” keeping the final dish clean and balanced.

Everything comes together in layers. The noodles go into the bowl first, followed by the creamy broth and tofu. Then come the toppings: onions, bean sprouts, cilantro, lime, and the crispy dumpling strips.

A drizzle of chili oil is optional but recommended for added depth and heat.

The final result is as visually striking as it is flavourful. Yeung describes it as “one of the most beautiful bowls of noodles ever,” pointing to the contrast between the crimson broth and bright green herbs.

A balance of flavour and texture

Each element plays a role. The broth is “rich, it’s bold,” with “this fruitiness from the coconut milk.” The lime adds brightness, while the noodles soak up the flavour. The tofu carries the broth’s depth, and the dumpling strips bring crunch.

He sums it up simply: “chewy, slurpable noodles in a creamy, spicy, sweet, savoury broth.”

It’s a dish built on contrast, but also on thoughtful technique. And while it may look complex, Yeung reminds viewers that it’s “easy enough to make in the comfort of your own home.”

For more irresistible plant-based recipes from around the world, visit Wil Yeung’s YouTube channel.

https://plantbasednews.org/veganrecipes/dinner/rich-creamy-vegan-khao-soi/

Future Food Quick Bites: Tempeh Protein Bites, Dairy-Free Cold Foam & Garden Gourmet

From greenqueen.com.hk

By Anay Mridul

Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Tiba Tempeh’s protein bites, Prefer’s Brazilian bean-free coffee collab, and Garden Gourmet’s vegan tilt.

New products and launches

British plant protein firm Tiba Tempeh has unveiled Protein Bites, a chilled snack range delivering 12g of protein and 3.5g of fibre per 60g pack. It will be available in roasted and Southern-style flavours at Sainsbury’s, Waitrose and Ocado from May 6, priced at £1.50 per pack.

                                                                                                     Courtesy: Tiba Tempeh

Fellow UK start-up Drink Lomi has debuted 10g vegan cold foam toppers for its single-serve matcha sachets, tapping into two of the biggest trends in the drinks category. The “cloud foam” contains a base of coconut oil and glucose syrup.

Also in the UK, The Coconut Collab has launched a gut-friendly Natural Kefir drink made by fermenting coconut milk and water. It’s available at Sainsbury’s and Ocado for £3.45 per 500ml bottle, with more retailers to follow in May and June.

                                                                                       Courtesy: The Coconut Collab

French foodservice brand Tipiak has introduced a new Vegan Canapé Selection for the UK market, comprising 36 bites like falafels, tartlets, crackers, blinis, shortbreads, and carrot cakes.

A double launch for Beyond Meat this week. The Californian giant rolled out its spicy Buffalo-flavoured chicken pieces at over 2,000 Kroger stores, and its Korean BBQ-flavoured burger at retailers in Germany and the Netherlands.

                                                                                                  Courtesy: Beyond Meat

Canadian chain Panago Pizza has rolled out Daiya‘s reformulated oat-cream-based cheese alternative across all its stores, with customers able to swap it in for dairy on any pizza at no extra cost.

Also in the Netherlands, The Vegetarian Butcher has unveiled a new BBQ-ready burger and chicken tenders at Albert Heijn, Dirk, Vomar, Boon, Dekamarkt and Hoogvlie.

German mycoprotein start-up Nosh.bio’s blended beef mince is now officially listed with Artland Foodservice and live on the Transgourmet system, enabling foodservice providers to directly order the product into their kitchens.

                                                                                                     Courtesy: Nosh.bio

Over in India, plant protein shows no signs of stopping, with RiteBite Max Protein launching a range of pea protein powders delivering 22g of the nutrient per serving. They’re available in seven flavours, including Alphonso Mango, Digestive Masala and Banana Caramel, for ₹2,499 ($26.50) per kg.

And Singapore’s Prefer, known for its bean-free coffee and chocolate, is expanding its horizons through a partnership with Sapiens Global. The two companies unveiled Sapiens Cafe, which blends 60% arabica with 40% PreferRoast, at FHA Singapore (April 21-14), ahead of rollouts in Brazil and Japan.

Company and finance updates

Nestlé-owned meat-free brand Garden Gourmet has turned its portfolio 100% plant-based after phasing out some vegetarian products.

Dutch manufacturer Van Loon Group has announced that its share of blended meat products increased from 3% in 2024 to 11% last year, with associated revenue growing from €31M to €122M. This has allowed the company to save one million kg of animal-derived raw materials.

Austrian mycoprotein start-up Revo Foods has kicked off a new crowdfunding round at a €7.2M valuation, aiming to raise €1M in total funding.

                                                                                                Courtesy: Revo Foods

New Zealand-based Nutrition From Water has completed its tech transfer to commercial scale, making its microalgae-derived Marine Whey Gold ingredient available for mass production.

C-suite veteran Karuna Rawal, whose most recent permanent role was chief revenue and marketing officer at Nature’s Fynd, has joined the board of directors of Finnish gas protein firm Solar Foods.

Molecular farming start-up Alpine Bio has appointed Matt Crisp, CEO of Ichor Agriculture and co-founder of Quercus Biosolutions, to its board.

Fellow Californian firm The Every Company, which sells precision-fermented egg proteins, has brought on former Siemens Energy engineer Mario Patiño as its new chief revenue officer.

GNT Group has opened a sales and application office in Shanghai to meet demand for its plant-based food dyes under the Exberry brand in China.

Research and policy developments

Dutch ingredients specialist Corbion has been awarded a US patent for a liquid suspension of algal biomass with a distinct DHA-rich omega-3 profile.

A case study for New York startup Helaina shows that its precision-fermented lactoferrin ingredient, effera, significantly improves blood iron markers. This signals that iron homeostasis is a core lever and could be especially relevant for populations where traditional iron supplementation falls short.

                                                                                                          Courtesy: Helaina

Researchers at the University of Helsinki have developed OatGuard, an oat-based clean-label solution to mask the bitterness and off-flavours found in plant-based proteins.

Finally, a team of scientists led by the Technical University of Denmark have identified three lactic acid bacteria isolated from vegetables and fermented foods that are highly suitable for producing soy yoghurts with improved digestibility.

https://www.greenqueen.com.hk/future-food-quick-bites-tempeh-protein-bites-dairy-free-cold-foam-garden-gourmet/ 

UK: Oggs launches stunning rhubarb and custard celebration cake in ‘childhood favourite’ flavour

From veganfoodandliving.com

Finding the perfect vegan showstopper just got easier thanks to Oggs’ vibrant rhubarb and custard-inspired cake, now available in the Sainsbury’s bakery aisle

When shopping for a milestone birthday or a particularly ambitious afternoon tea, the hunt for a high-quality vegan cake often leads to the same old chocolate or vanilla options.

However, the plant-based bakery experts at Oggs are shaking up the supermarket aisles with an indulgent, triple-layered cake that combines nostalgic flavour with contemporary looks.

The brand’s latest innovation draws inspiration from the classic British sweet shop, reimagining a childhood favourite in its Oggs Rhubarb & Custard Celebration Cake. This vibrant pink showstopper was designed to prove that ‘kindness’ and ‘decadence’ are by no means mutually exclusive.

The cake features three layers of soft, airy sponge layered with tangy rhubarb jam and silky custard-flavoured icing. It’s covered in a dreamy pink rhubarb frosting, finished with elegant icing drops, a sharp rhubarb drizzle, and a scattering of freeze-dried raspberry pieces for a touch of tartness.

                                                                                       Image © Oggs/Vegan Food & Living

Where to buy the Oggs Rhubarb & Custard Celebration Cake

Oggs’ Rhubarb & Custard Celebration Cake is available now at Sainsbury’s, priced at £17.00. Weighing in at over a kilogram, this massive cake offers 16 generous servings, making it ideal for parties and large gatherings.

The launch marks a significant step for founders Hannah and Polly, who started Oggs with the mission of creating “cakes made for moments that matter.” By focusing on a “deliciously homemade” taste and texture, the duo aims to encourage people to step away from their screens and reconnect over a slice of something special.

For those who want to add sweetness and style to their next gathering, the Oggs Rhubarb & Custard Celebration Cake is currently available in the bakery aisle in selected Sainsbury’s stores, ready to be the ‘main character’ of your next dessert table.

https://www.veganfoodandliving.com/news/oggs-rhubarb-custard-celebration-cake-sainsburys/ 

New Clinical Trial Shows Vegan Diet Dramatically Cuts Food-Related Emissions—With Major Health Benefits

From pcrm.org

WASHINGTON, D.C. — A new randomized clinical trial provides some of the clearest evidence to date that what we eat can meaningfully reshape both human health and the health of the planet.

Researchers found that a low-fat vegan diet reduced food-related greenhouse gas emissions by 57%—nearly three times more than a Mediterranean diet—while also improving key cardiometabolic outcomes.

The findings, published in BMJ Nutrition, Prevention & Health, come from a controlled clinical trial directly comparing two of the world’s most widely recommended dietary patterns.

“This is not just about nutrition anymore—it’s about systems biology and planetary health,” said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author of the study. “We now have randomized clinical trial data showing that a single intervention—diet—can simultaneously reduce environmental impact and improve metabolic health.”

                                                                                                             Photo: Getty Images

A Clinical Trial, Not a Model

Unlike prior modelling studies, this analysis draws on real-world dietary data from a randomized crossover trial, providing unusually robust evidence.

Participants following a low-fat vegan diet saw:

• 57% reduction in greenhouse gas emissions
• 55% reduction in cumulative energy demand
• Greater improvements in weight, insulin sensitivity, and cholesterol compared with a Mediterranean diet

By contrast, the Mediterranean diet reduced emissions by 20% and did not significantly change total energy demand.

The Mechanism: Removing Animal Products

The majority of environmental gains were driven by eliminating meat, dairy, and eggs.

“What’s striking is how consistent the signal is,” Dr. Kahleova added. “When you remove animal products, you’re shifting the entire metabolic and environmental burden of the diet.”

The study adds to a growing body of research showing that dietary patterns optimized for metabolic health may also minimize environmental impact.

About the Study

The analysis included 62 overweight adults in a randomized crossover trial comparing a low-fat vegan diet with a Mediterranean diet over 16-week periods. Environmental impacts were calculated by linking detailed dietary records to established environmental databases.

From Individual Choice to Public Health Strategy

“A dietary shift is one of the most immediate and scalable tools we have,” Dr. Kahleova said. “It doesn’t require new technology—it requires applying what we already know from clinical science.”

https://www.pcrm.org/news/news-releases/new-clinical-trial-shows-vegan-diet-dramatically-cuts-food-related-emissions 

Plant-Based Proteins Now Cheaper in Germany As ‘Climateflation’ Drives Up Meat Prices

From greenqueen.com.hk

By Anay Mridul

Meat prices in Germany have risen by 25% since 2021, even as vegan alternatives have become 8% cheaper, according to a new analysis.

Lowering meat consumption to align with the national dietary guidelines could help German households save hundreds of euros per year, thanks to price hikes driven by “climateflation” and other factors.

Euromonitor data analysed by Madre Brava shows that meat prices in the country have skyrocketed, just as the cost of plant proteins and meat alternatives have stabilised or dropped. That makes healthy, plant-rich diets the most economical option for its citizens.

The report reveals that on average, plant-based meat cost €10.06 per kg at the beginning of 2021, but fell to €9.75 per kg at the end of 2025, making it cheaper than processed animal meat (€10.41) for the first time.

With meat prices set to keep rising, Madre Brava highlights how increased consumption of plant proteins could help Germans save money, improve health outcomes, and lower the climate impact of their diets.

Price gap between meat and plants widens in Germany

Courtesy: Madre Brava

The national dietary guidelines, updated in 2024 by the German Nutrition Society (DGE), recommend eating less meat, dairy, and eggs, and more plant-based foods – the latter should make up at least 75% of the diet.

But Germans ate an average of around 25kg of sausages and processed meats in 2023, equivalent to over 68g per day. The WHO has classified processed meat as carcinogenic, and studies have shown that no amount of it is safe for human health, with people eating 50g a day (the same as two slices of ham) seeing the risk of developing type 2 diabetes rise by 30% and colorectal cancer by 26%.

The DGE recommends limiting consumption of processed meat to under 9g per day, with total meat intake not exceeding 53g per person. However, Germans “still consume too much unhealthy meat”, Madre Brava said, with men in lower-income groups leading the way.

This is not just bad for their health, it is bad for their bank balance too. Since 2011, the price of meat has risen by more than 50% (to 57% for processed poultry), more than twice as fast as rents in Germany (24%). And over the last five years, the average cost of red and processed meat has increased by €2.41 (over 25%).

In comparison, the price of canned legumes and beans only rose by 58 cents, while dried pulses saw a mere 80-cent hike. The difference between pork and beans, therefore, has increased by €2.73 since 2020, with the latter now around €10 cheaper per kg.

Mapping this price data against the DGE’s recommendations, Madre Brava’s calculations show that a household of two people would save over €700 on their meat shop in one year if they follow the plant-rich guidelines.

Plus, the DGE’s evaluation of available studies found that plant-based meat products are significantly healthier and safer than their conventional counterparts and other highly processed foods, thanks in part to the former’s high fibre and lower saturated fat content.

Courtesy: Madre Brava

Germans ditch animal proteins for plant-based

It’s perhaps why meat consumption reached an all-time low in 2022, and remained 13% lower in 2024 compared to a decade prior, with pork and beef primarily to blame.

Meanwhile, the number of meat alternatives produced in Germany has grown every year since 2019, reaching more than 2,000 by 2024. That has dovetailed with an estimated 43% hike in consumption between 2021 and 2025.

Analysis by ProVeg International has found that over 50% of citizens in Europe’s largest market for plant-based food now identify as vegan, vegetarian or flexitarian. Separate research by the Good Food Institute Europe shows that half of German adults want to change their diets by either reducing meat or eating more plant-based foods, citing high costs (25%) and health concerns (24%) as the main reasons.

Supermarkets are supporting this shift. Discount retailer Lidl has been selling its private-label Vemondo plant-based products at prices that match or undercut meat and dairy since 2023. In fact, a vegan shopping basket is now 5% more affordable than one with animal proteins in Germany.

Across seven of the country’s eight largest supermarkets, the cost of plant-based alternatives is now lower than that of meat, dairy and seafood. Half of the 12 plant-based categories assessed were cheaper than their animal equivalents last year, up from just a third in 2024.

Graphic by Green Queen

Experts predict meat prices will continue to expand due to heat stress in animal husbandry, volatile feed supplies and prices, rising refrigeration costs, and the culling of livestock caused by a growth in diseases.

“The structural causes of meat price rises, which weigh less heavily on plant proteins, mean those of us who adjust our diets, eating less meat and more plants, will discover new tastes, better health and a healthier bank balance,” said Moritz Möller, Madre Brava’s director for Germany.

“German supermarkets are responding to this change and have already set targets to balance their meat versus plant protein offerings. Now, we need them to step up further and provide a level playing field with an industry-wide target,” he added. “This is the best way to help household budgets by offering more tasty, affordable, healthy food.”

https://www.greenqueen.com.hk/plant-based-meat-prices-vegan-germany-madre-brava-inflation/