Remembering 2016, the Year That Changed Vegan Food Forever

From vegnews.com

From Impossible Burgers to vegan mayo and non-dairy Ben & Jerry’s, here are the biggest plant-based milestones that made 2016 a defining year for veganism

If you’ve been on social media this month, you may have noticed that, collectively, everyone seems to have decided it’s 2016 again. Many are enjoying the chance to reflect on where they were a decade ago, throwing it back to the fashion, makeup, and meme trends of the era.

Let’s be honest, though. In reality, 2016 was far from a perfect year. There were major political shifts, including Donald Trump winning his first term in the White House and the UK voting for Brexit.

Still, there was plenty of good news, too. It was the year of the Rio Olympics, Beyoncé’s Lemonade, the first season of Stranger Things, and the Gilmore Girls reboot.

There were also some exciting developments in the vegan world, and we remember 2016 as a year filled with hope for the plant-based future ahead. Here, we’re embracing the nostalgia and taking a look back at what life was like a whole decade ago.

Wendy’s

1Wendy’s trialled a vegan-friendly burger

In 2016, Wendy’s continued testing its Black Bean Burger, which first launched in 2015, signalling that it was listening to growing demand for more meat-free options. The burger was vegetarian, but it could be ordered fully vegan by skipping the cheese and sauce.

It was an exciting move from the fast-food world, but unfortunately, we are still waiting for Wendy’s to deliver a truly solid vegan burger option. What are you waiting for, Wendy’s? Here’s hoping that by 2036, we’ll be celebrating an entirely plant-based menu.

2Starbucks started offering almond milk

It might seem difficult to believe now that we’re living in a world of Hazelnut Oatmilk Shaken Espressos and Caramel Frappuccinos that can be made with any dairy-free milk you like (for no extra charge!), but there was a time when Starbucks didn’t even offer almond milk. Thankfully, that all changed in 2016. 

Ben & Jerry’s

3Ben & Jerry’s first vegan flavours hit the market

If you browse through Ben & Jerry’s ice cream flavours today, you’ll find a wide range of non-dairy pints. We’re talking everything from Non-Dairy “Milk” & Cookies to Cherry Garcia, Oatmeal Dream Pie, and Phish Food.

But back in 2016, Ben & Jerry’s was just getting started with its dairy-free line. We were beyond excited when the beloved ice cream brand unveiled its first four vegan flavours that year: PB & Cookies, Coffee Caramel Fudge, Chocolate Fudge Brownie, and Chunky Monkey.

Ten years ago, it would have felt like a pipe dream that the brand would go on to offer 16 non-dairy options. What a time to be alive.

Impossible Foods

4The Impossible Burger debuted

The Impossible Burger from Impossible Foods already feels like a plant-based classic. These days, it’s so widely available that you can pick it up at Walmart or order one at Burger King.

But compared to conventional burgers, this vegan patty is still relatively new, having debuted just 10 years ago. That context matters, especially when it can feel like the vegan market is slowing down. In reality, it’s still finding its footing.

5Tyson Foods started investing in plant-based meats

This one was major. It was hard to wrap our heads around the idea of a meat giant taking an interest in plant-based food, but that’s exactly what happened when Tyson Foods launched a $150 million investment fund dedicated to alternative proteins, food waste solutions, and innovation. One of the brands it backed was California-based Beyond Meat.

What would have shocked us even more at the time? The fact that Tyson Foods would later go on to launch its own line of vegan meats.

Daiya

6Brands like Gardein, Vegenaise, and Daiya were crowned in the VegNews Veggie Awards

One way to understand the most popular brands of 2016 is to look back at our annual Veggie Awards. These awards highlight the most exciting brands for our readers, and ten years ago, some of the winners included Gardein for Favourite Meat, Daiya for Favourite Staple Cheese, and Vegenaise for Favourite Condiment.

Who knows what 2026 will bring, but in 2025, similar honours went to Violife and Beyond Meat. Gardein and Vegenaise still took top spots in the Best Chicken and Best Condiment categories, though. Some things never change, and honestly, why would we want them to?

7
Oprah asked everyone to go meat-free

Oprah Winfrey is one of those celebrities people listen to, look up to, and admire, so when she chose to discuss veganism and Meatless Mondays on Super Soul Sunday in 2016, it was a big deal. After the episode aired, she even took to Twitter to encourage her 33.5 million followers to go meat-free.

“We are in a moment—are we not?—where there is an awakening to a new way of bringing consciousness to how we treat animals around us,” Winfrey said to Wayne Pacelle, who was the President of The Humane Society of the United States at the time.

Since then, Winfrey has spoken about plant-based eating on a few occasions. In 2019, for example, she took on Suzy Amis Cameron’s challenge to eat one plant-based meal a day for 30 days.

Hellmann’s

8Hellmann’s launched vegan mayonnaise

In 2016, our readers voted Vegenaise the best vegan condiment on the market, but Hellmann’s was not about to sit back and let vegan brands have all the glory. That same year, it launched its first egg-free mayonnaise, complete with noticeably different packaging. Today, the brand offers several vegan mayonnaise options, clearly labelled vegan or plant-based, in both jars and squeezy bottles.

In fact, the vegan mayo market is bigger than ever. Some have even speculated that its success could help revive the broader vegan market. We’ll take an extra dollop, please.

9Major studies came out in support of plant-based living

New and exciting products are one thing, but when it comes to pushing plant-based innovation forward, strong research is just as vital for moving the needle.

In 2016, several studies made headlines, including one from the University of Oxford that suggested plant-based diets could reduce greenhouse gas emissions by two-thirds and save up to 8 million lives by 2050.

Over the past 10 years, there have thankfully been many impactful studies supporting a shift toward plant-based living. 

10The online world started to embrace veganism in a big way

One way to measure how successful a movement is becoming? Look to the internet, of course.

In 2016, “vegan” was the most Googled dietary term in Australia, vegan memes increased by nearly 7000 percent, and even our emojis got more vegan-friendly. It was a sign of the times. Veganism was here to stay. 

https://vegnews.com/2016-vegan-food

More airlines offer vegan cuisine as plant-based meals move from an option to mainstream

From aerospaceglobalnews.com

Vegan meals are moving from special request to elevated cuisine as airlines rethink plant-forward food onboard and in their lounges 

Vegan meals have long existed in airline catering under the familiar “VGML” code — a special-meal request quietly loaded onto flights for passengers with dietary needs. But what once was a functional accommodation is becoming a strategic culinary focus for carriers worldwide.

Plant-based food is increasingly seen as an essential part of modern in-flight dining, with airlines treating vegan meals with the same care as their other culinary offerings.

Photo: Emirates

This shift is visible in airlines like Emirates, which has reinvented how vegan cuisine is developed and presented, and in broader airline menus where plant-forward options are becoming more creative, consistent, and desirable.

Emirates: “plant-powered plates” at altitude and on the ground

In time for Veganuary 2026, Emirates announced an evolution of its vegan food strategy, which focuses on minimally processed, whole-plant foods such as legumes, grains, nuts, seeds, and seasonal vegetables rather than engineered meat substitutes.

The airline framed this shift as a response to customer demand for flavourful, satisfying meals that feel fresher and less engineered. The menus draw inspiration from Mediterranean, Asian, Levantine, and African culinary traditions. 

Emirates now has nearly 500 vegan recipes in rotation across its global network, serving hundreds of thousands of plant-based meals annually on flights covering more than 140 destinations. The airline expects much of the new portfolio to start appearing more broadly onboard from 2027, built into menus across all cabin classes rather than hidden behind special-meal codes. 

Vegan food across Emirates’ cabins

Emirates has tailored its vegan offerings to different cabin experiences:

• Economy Class: hearty, flavourful dishes such as pumpkin frittata with sautéed mushrooms, spinach cannelloni with tomato basil sauce, and desserts like vegan chocolate mousse or carrot cake with coconut cream. 
• Premium Economy: more sophisticated plant-forward plates like kimchi fried rice with roasted pumpkin and oyster mushrooms, finished with coconut cake and pineapple compote. 
• Business Class: curated options including braised mushrooms in five-spice soy sauce with jasmine rice and pak choi, alongside coconut panna cotta with raspberry mousse or chocolate tofu cheesecake. 
• First Class: elevated vegetarian cuisine, such as pumpkin and barley risotto, quinoa salad with grilled vegetables, and refined desserts, such as a strawberry tart with vanilla custard or sticky date pudding with salted caramel. 

These dishes are not only available via advance VGML requests (which can be made up to 24 hours before departure), but on high-demand routes are also included as standard menu items—a sign that Emirates sees vegan meals moving into the mainstream of its culinary offering. 

Emirates lounges: plant-forward dining before departure

Emirates’ commitment to vegan dining extends beyond the aircraft to its Dubai International Airport lounges, where passengers often enjoy a substantial meal before boarding. Emirates operates seven lounges in Terminal 3 (three First Class lounges, three Business Class lounges, and one new premium lounge for upper-tier guests), all of which offer notable plant-based selections. 

Photo: Emirates

Examples of vegan offerings in the Emirates lounges include:

• Soya and pea protein crispy pops at the Business Class Lounge snack counters, a playful plant-based bite that pairs well with pre-flight drinks and casual grazing. 
• Spiced Baharat and turmeric kofta in coconut gravy at buffet stations, providing a rich, aromatic entrée that pairs well with warm flatbreads and rice. 
• À la carte vegan breakfast in the First Class lounges, such as warm amaranth porridge served with compressed green apples, red grapes, raspberries and walnuts — a textured, nourishing start to travel day. 
• A wide array of fresh salads and seasonal bowls, allowing travellers to assemble colourful, nutrient-dense plates. 
• One of the most popular plant-based creations served at the lounges is the Emirates Green Burger. The soya and flaxseed patty is paired with signature sauce and pickled cucumbers—a satisfying protein-rich vegan option before departure. 

Together, these menus signal that Emirates’ vegan strategy is holistic. It doesn’t start and end with in-flight meal trays, but shapes the brand’s passenger experience from the ground up.

Cathay Pacific’s chef-curated plant-forward meals

While Emirates’ announcement is new, Cathay Pacific took an early step toward elevating vegan food back in 2023, partnering with VEDA by Ovolo, a respected plant-forward restaurant in Hong Kong. Cathay introduced curated plant-based menus designed to bring chef-driven vegan cuisine into its in-flight dining on premium economy and economy cabins, rather than treating vegan meals as purely functional special-meal items. 

Photo: Cathay Pacific

The airline’s premium economy vegan menu included appetisers such as Bombay carrot salad with cashews, raisins and cherry tomatoes; an Indian-inspired slaw with a fragrant dressing infused with lime juice, coriander powder and ginger; and Hummus with roasted cauliflower and pickled red onions.

Flavourful main dishes included Keralan-style coconut curry with mushrooms, red bell peppers, and cumin rice; a roasted vegetable tagine with halloumi cheese and pearl couscous; and the Thai classic Panang dry curry tofu with cashews and coconut rice

Economy vegan options featured appetisers such as purple quinoa tabouli and Mediterranean potato salad. Main course selections included Khao soi – Northern Thai-style coconut curry noodles with mixed vegetables, and a variation of paneer makhani, consisting of paneer cheese in a creamy, smoked tomato gravy, served with cumin rice. Alternatively, could enjoy vegetable masala with green pulao rice.

This initiative reflected a growing expectation among all travellers for thoughtful plant-based food—an expectation that has only intensified since.

Qatar Airways’ vegan business class cuisine

In 2020, Qatar Airways introduced its first range of fully vegan dishes to its à la carte menu for business class, designed to meet the growing passenger demand for plant-based food of culinary quality.

Photo: Qatar Airways

Designed with sustainability and flavour in mind, the airline’s vegan dishes use only fresh, locally and internationally sourced ingredients. The airline introduced a range of flavourful vegan dishes, including smoked moutabel, spiral courgettes with arrabbiata sauce, tofu and spinach tortellini, Asian barbecue tofu, noodles with scallions and shiitake, fried tofu with vegetable tajine, cauliflower couscous and kalamata bruschetta, and chickpea flour omelette.

A global shift toward plant-based in-flight dining

Elsewhere in the industry, vegan meals are moving from optional accommodation toward expected culinary options:

British Airways introduced plant-forward menus in its lounges, including a vegan burger in 2022. Photo: British Airways

• British Airways, Lufthansa, SWISS, and Austrian Airlines all offer vegan meals via pre-order, often leveraging local European flavours and vegetables to keep plant-driven dishes fresh and distinctive.
• Nordic carriers like Finnair and SAS integrate vegan options into broader sustainability messaging, with menus that reflect seasonal, locally inspired plant-based cuisine.
• In Asia, Japan Airlines and ANA draw on traditional Buddhist vegetarian principles for vegan meal offerings, while Korean Air and Singapore Airlines provide elevated plant-forward options, particularly in premium cabins.
• US carriers such as Delta Air Lines, United Airlines, and American Airlines offer vegan meals on international flights, with varying degrees of consistency, and occasional high-profile collaborations with plant-based food brands.
• Even budget carriers like easyJet and Jetstar are responding to demand with vegan buy-on-board snacks, wraps, and hot options tailored to quick, convenient service.

Why vegan cuisine works at altitude—and ahead of departure

There’s a practical side to this trend. Plant-based meals often fare better in the dry, pressurised cabin environment because bold spices, umami-rich vegetables, and fermented ingredients retain flavour at altitude, where taste perception is suppressed.

From a catering perspective, vegan meals can also simplify allergen control and align with broader dietary requirements—a significant operational advantage.

The vegan menu expansion into lounges shows that some airlines see food quality not just as a basic service, but as part of the overall travel experience. A satisfying plant-based meal before departure can set a positive tone for the journey ahead, particularly on long-haul flights.

Vegan in-flight meals transition from special request to menu pillar

What Emirates’ latest evolution underlines is that vegan food is no longer an afterthought in airline catering. It’s entering the mainstream as a restaurant-worthy category that passengers expect to be flavourful, thoughtful, and integral to the in-flight and airport experience.

More carriers could invest in plant-forward culinary expertise—in the sky and on the ground —as vegan fine dining becomes a normalised, and increasingly celebrated, part of modern air travel.

https://aerospaceglobalnews.com/news/airline-vegan-cuisine-in-flight-meals/