Vegan-Friendly Better Than Butter is Crafted from 96% Coconut
Millions of people love to cook, bake and spread butter, but are actively looking for alternatives, whether to reduce cholesterol, avoid trans fats, or align with ethical or lifestyle choices, and at the Summer Fancy Food Show 2026, Brown Sugar 1st. introduced Better Than Butter, a plant-based spread crafted from coconut. This rich spread is made with an organic coconut oil base, plus coconut milk powder and a handful of other clean ingredients like water, sea salt, sunflower lecithin, natural flavour, citric acid and annatto (a natural colour derived from the achiote tree.)
This dairy-free, gluten-free, vegan-approved spread, made with 96% coconut-based ingredients, is creamy, naturally contains MCTs, and is praised for its clean flavour, as well as its versatility and performance in professional bakery and cafe kitchens.
What's Driving This Trend
Coconut-based Spreads
Coconut-rich formulations are creating new space for dairy-free butter alternatives that deliver creamy texture, clean flavour and functional fats for everyday cooking and baking.
Clean-label Vegan Fats
Minimal ingredient plant-based spreads point to premium opportunities in products that combine ethical positioning with recognizable inputs and professional kitchen performance.
Bakery-ready Dairy Alternatives
Foodservice-grade vegan butter substitutes are reshaping bakery and cafe menus by offering allergen-conscious, cholesterol-free options that perform across spreading, baking and finishing applications.
Who This Affects Most
Plant-based Foods
The plant-based foods sector is expanding beyond meat analogs into high-utility staples where coconut ingredients can replace dairy without sacrificing indulgence or versatility.
Specialty Grocery
Premium grocery channels benefit from differentiated butter alternatives that align with vegan, gluten-free and clean-label shopping behaviours while supporting higher-margin specialty positioning.
Foodservice and Hospitality
Professional kitchens are gaining access to dairy-free spreadable fats that simplify menu adaptation for vegan, wellness-focused and allergy-aware consumers.
Liverpool– In collaboration with PETA, award-winning kebab chain Great British Doner (GBD) is celebrating World Kebab Day (10 July) by going completely meat-free at two of its locations. The popular chain – known for creating the first-ever vegan doner on a spit – will offer exclusively vegan food at its Manchester and Liverpool sites, with the first 25 customers at each location receiving a free vegan kebab and 20% off all food for the day. The discount will continue for a week, making it easy for customers to try the vegan option.
“We’ve always believed vegan isn’t a compromise, it’s the future”, says GBD owner Mehmet Nezir Korkut. “We’re delighted to team up with PETA to flip the script on World Kebab Day. No meat, no compromise, just seriously good food. If you think a kebab needs meat, come down and let us change your mind.”
“GBD continues to lead the way in creating mouth-watering kebabs that are kind to animals, better for the planet, and bursting with flavour,” says PETA Vice President of Vegan Projects Dawn Carr. “PETA is delighted to team up with GBD for World Kebab Day to show customers just how delicious compassionate eating can be.”
In today’s meat, egg, dairy, and fishing industries, cows are forcibly separated from their beloved calves, chickens’ throats are cut while they’re still conscious, piglets’ tails are docked without painkillers, and fish are cut open while they’re still alive. PETA notes that vegan foods have a smaller carbon footprint, while the meat and dairy industries are top producers of the greenhouse gases that contribute to the climate catastrophe. Eating vegan also lowers a person’s risk of developing heart disease and certain types of cancer. PETA offers free vegan starter kits for anyone looking to make the switch.
The grid drops, the tap runs dry, and you reach for the emergency bucket only to read the label: whey, cheese powder, egg solids. Most of the popular 30-day survival kits are quietly off the table if you eat plant-based, which is the part no prepping checklist warns you about. A vegan emergency prep kit covers five essentials: a personal water filter, plant-based emergency food, a hand-crank weather radio, a solar power bank, and a first-aid kit. The strongest picks for 2026 are the LifeStraw Personal water filter and the Katadyn NRG-5, a 2,380-calorie ration that is fully vegan, lactose-free, and GMO-free.
This is not a hypothetical. When a winter storm knocked out the power at Richmond, Virginia’s water plant in early 2025, roughly 227,000 people lost safe tap water for days and some were melting snow to flush toilets. According to Ready.gov, every household should be able to survive on its own for several days after a disaster, with its own food, water, and supplies. Doing that without animal products is entirely possible. It just takes label-reading the popular brands skip.
Key takeaways
Best water filter: LifeStraw Personal, around $15 to $20, filters 1,000 gallons and removes bacteria, parasites, and microplastics. Made by a Certified B Corp.
Best vegan food: Katadyn NRG-5, around $20 to $30 per 2,380-calorie pack, labelled 100% vegan with a 20-year shelf life.
Best solar power:BioLite SolarPanel 5+, around $60 to $80, a 5-watt panel with a built-in 3,200mAh battery from a net-zero company.
According to the CDC, store at least one gallon of water per person per day for three days, and aim for a two-week supply if you have the space.
Read every food label. Most mainstream 30-day variety buckets hide dairy or cheese powder in their entrees, so a plant-based eater cannot just grab the best-seller.
What to look for in a vegan emergency kit
Image Credit: One Green Planet
Mission comes first here, because an emergency is exactly when shortcuts creep in. Every item should be cruelty-free and, where food and consumables are concerned, genuinely vegan rather than vaguely “plant-forward.” A reusable water filter beats hoarding cases of single-use bottles that fragment into the same microplastics you are trying to avoid drinking, and solar or hand-crank power beats a fuel-burning generator and a drawer of disposable batteries. OGP’s roundup of BPA-free water filter pitchers covers the everyday version of that same logic.
Then performance. For water, look for a filter rated to 0.2 microns that meets EPA or NSF protocols. For food, prioritize a high calorie count, a long shelf life, and a clear vegan label, since “vegetarian” buckets routinely contain milk. A radio should pull NOAA weather bands and offer more than one way to charge. A solar bank needs a real onboard battery, not just a panel that dies the moment a cloud passes. And a first-aid kit earns its place by being waterproof, because the emergencies that cut your power tend to involve water.
The 5 best vegan emergency prep picks for 2026
1. LifeStraw Personal Water Filter — Best Water Filter
The LifeStraw Personal is the one piece of gear no kit should skip. It weighs two ounces, needs no batteries or chemicals, and filters up to 1,000 gallons while removing 99.999999% of bacteria, 99.999% of parasites, and microplastics down to 0.2 microns, meeting EPA standards in independent testing. The brand began as a mesh filter built with The Carter Center to fight Guinea worm disease, and it is now a Certified B Corp and Climate Neutral company that funds a year of safe water for a child with every purchase. Honest flaw: it is a personal straw, so it filters as you drink rather than producing a stored batch for cooking. Around $15 to $20. Check the LifeStraw Personal price.
Finding emergency food that is actually vegan is the hard part, and the Katadyn NRG-5 solves it. One airtight 500g pack holds nine compressed bars totalling 2,380 calories, more than a full day’s emergency ration, fortified with vitamins A, C, D, and B and labelled 100% vegan, lactose-free, and GMO-free. The aluminium-foil packaging carries a 20-year shelf life and survives heat, humidity, and a knock around the trunk. Honest flaw: like nearly every compressed ration, it uses palm fat as a secondary ingredient, so pair it with whole-food staples such as nut butter and dried beans if you avoid palm entirely. Around $20 to $30. See the Katadyn NRG-5.
3. RunningSnail Emergency Crank Weather Radio — Best Emergency Radio
When the cell network jams, a RunningSnail crank radio is how you keep hearing the National Weather Service. It runs four ways, by hand crank, solar panel, USB-C, or its built-in battery, catches all seven NOAA channels with severe-weather alerts, and doubles as a phone charger, flashlight, and reading lamp with an SOS siren. With tens of thousands of reviews, it is the default recommendation in the category. Honest flaw: the solar panel is a trickle charger meant to top up the battery, not your main power source, so crank or USB it before a storm hits. Around $25 to $35. Check the RunningSnail radio.
4. BioLite SolarPanel 5+ — Best Solar Power Bank
For keeping a phone alive across a multi-day outage, the BioLite SolarPanel 5+ is the rare solar charger with a genuinely useful onboard battery. Its 5-watt monocrystalline panel feeds a 3,200mAh cell so you can bank energy on a sunny afternoon and charge after dark, and a built-in sundial and kickstand help you actually aim it, which can mean up to 30% more output. BioLite has run a net-zero footprint since 2012 and channels profits into off-grid energy access. Honest flaw: 5 watts is slow, so a dead phone takes hours of good sun. Around $60 to $80. See the BioLite SolarPanel 5+. For whole-house resilience, OGP’s guide to home battery backup systems covers the next step up.
5. Surviveware Waterproof First Aid Kit — Best First-Aid Kit
The Surviveware Waterproof kit packs 184 organized, labelled pieces into an IPX7 waterproof case with watertight zippers, so the supplies stay dry through the flood or hurricane that caused the emergency. Surviveware’s kits earned best-overall honours in OutdoorGearLab’s 2025 first-aid testing for their quality and durable cases. It is MOLLE-compatible at just over two pounds and includes trauma shears, a CPR mask, and gloves alongside the usual bandages. Honest flaw: like any kit, the medications inside have expiry dates, so check and refresh it once a year. Around $35 to $45. Check the Surviveware kit.
Frequently asked questions
What makes an emergency food kit vegan?
It contains no animal products at all, which is harder than it sounds in this category. Many “vegetarian” survival buckets still include powdered milk, cheese, butter, or egg in their entrees. A genuinely vegan kit is built from labelled-vegan rations like the Katadyn NRG-5 plus whole-food staples such as beans, rice, nuts, and nut butter.
How much water should I store for an emergency?
The CDC and Ready.gov both recommend at least one gallon of water per person per day for a minimum of three days, covering drinking and sanitation. Aim for a two-week supply if you have room, and store more for pregnant people, anyone who is sick, hot climates, and pets. A filter extends whatever you can store.
Are hand-crank radios actually reliable?
Yes, which is the point of the crank. Unlike a battery-only radio, a hand-crank model generates its own power, so it still works after months unused in a drawer with no fresh batteries on hand. The best ones add solar, USB-C, and a built-in battery, giving you four independent ways to stay tuned to NOAA alerts.
Do solar power banks work in a real emergency?
They do, with realistic expectations. A small 5-watt panel will not run a fridge, but it will keep a phone, headlamp, or radio charged indefinitely as long as the sun returns. Choose one with an onboard battery so you can store energy during the day and charge devices at night, and angle it directly at the sun.
How long does emergency food last?
Compressed ration bars like the Katadyn NRG-5 carry up to a 20-year shelf life in sealed packaging, while freeze-dried plant foods can last 25 years. Canned goods, nut butters, and dried fruit are shorter, roughly three to five years, so rotate those into your normal meals and replace them before they expire.
Beyond Meat's new mycelium and avocado oil steak filet is now available at Wegmans and H-E-B after topping the brand’s online sales charts
Beyond Meat has brought its highly anticipated Beyond Steak Filet to US supermarket shelves. The plant-based whole-cut filet is making its retail debut at Wegmans and H-E-B stores across the United States.
The Beyond Steak Filet is the brand’s first product to use mycelium and also incorporates ‘heart-healthy’ avocado oil, which helps lower the vegan steak’s saturated fat content.
The retail launch follows an exceptionally successful trial on the brand’s direct-to-consumer website. Since its online introduction in October 2025, the filet rapidly climbed the ranks to become the site’s top-selling product. Customers have widely praised the innovation for its realistic texture, succulence, and impressive nutritional profile, prompting this wider commercial rollout.
Beyond plant-based steak with mycelium
Designed to mimic the tender, juicy quality of a high-end steakhouse cut, the new product represents a significant technological leap for the company. It marks the first time Beyond Meat has incorporated mycelium into its product portfolio. The mycelium, which is the dense, fibrous root structure of fungi, helps replicate the texture of traditional whole-cut meat.
The plant-based steak is designed to sear beautifully in a hot pan, making it versatile enough to use as a classic centre-of-the-plate protein, or to slice into tacos, salads, and grain bowls.
In a press release, Ethan Brown, Founder and CEO of Beyond Meat, called the Beyond Steak Filet “our most compelling centre-of-the-plate innovation since the Beyond Burger.”
He remarked that while “consumers are typically advised to limit their consumption of steak, the remarkable nutritional profile of Beyond Steak Filet means you can turn any meal into a steak occasion.”
Aside from offering a delicious, authentic steak experience, the Beyond Steak Filet focuses heavily on health-conscious consumers. Each serving boasts 28g of plant protein and 3g of fibre, whilst containing just 1g of saturated fat derived from heart-healthy avocado oil.
True to the brand’s core philosophy, it contains no cholesterol, added hormones, or antibiotics, and is completely Non-GMO Project Verified.
Additionally, the filet is one of more than 20 products in the company’s line-up to secure a Clean Label Project Certification. This independent accolade rewards products that meet strict criteria for ingredient purity and environmental transparency, addressing a growing consumer desire for simpler, less processed meat alternatives.
OSAKA - A company in western Japan has developed a plant-based dashi soup stock with chicken and seafood flavours to accommodate the growing demand for halal and vegan food amid booming inbound tourism.
Founded in 1950, Fuji Oil Co., which operates a factory in Izumisano, Osaka Prefecture, commercialized "MIRA-Dashi" in 2023.
The broth, made from plant-based oils and soybeans, is also used by the popular ramen chain Ippudo.
According to the Japan Halal Association, which certifies food products and services that comply with Islamic dietary laws, few Japanese companies produce plant-based broth that mimics meat or fish flavours.
At "Pivot BASE," a cafe in Osaka's Dotombori district that caters to foreign tourists, pork bone-style "tonkotsu" ramen and "tantanmen" noodles using MIRA-Dashi are popular among visitors. A vegetarian visiting from India with his family praised the flavourful broth as he slurped his ramen.
Fuji Oil is expanding sales of its dashi to restaurants in tourist areas and hotels in the Tokyo metropolitan area. A long-established restaurant on Mt. Koya in Wakayama Prefecture that serves "shojin ryori," the Buddhist vegetarian cuisine, offers ramen with a soup that combines the dashi with pressed sesame liquid.
A bonito-flavoured dipping sauce using the dashi is also distributed in the Kansai region, and the company has been working with the Izumisano city government since last December to provide dashi for free to local businesses to develop recipes.
According to the Japan Halal Association, restaurants catering to Muslims in Japan are concentrated in Tokyo, Osaka and certain areas with large Muslim communities. It said restaurants across Japan have seen growing inquiries about halal food following the increase in inbound visitors associated with last year's World Exposition in Osaka.
"The product responds to the growing diversity of dietary needs, and the response from overseas has been very positive," said Tsutomu Saito, head of the flavour ingredients department at Fuji Oil.
Meanwhile, Hiroyasu Chiyomatsu, mayor of Izumisano, located across the bay from Kansai International Airport, expressed enthusiasm in building a "barrier-free food environment and strengthening our readiness to welcome (international visitors)."
We're taking a journey through Spain’s vegan delicacies, from paella to churros dipped in chocolate sauce
If the first things that come to mind when you think of Spain are jamón, seafood paella, and eggy tortilla española, fear not. According to plant-based content creator Eunice Reyes, a vegan food tour of Spain is not too good to be true. It is entirely possible to explore some of the country’s most famous dishes, vibrant cities, and cultural landmarks as a vegan or plant-forward eater, without missing out on a thing.
Reyes, who runs the YouTube channel Rated V for Vegan, has built her platform around showing viewers that vegan travel is just as exciting, immersive, and delicious as any traditional food-focused trip. Her goal is not only to highlight plant-based food around the world. She also aims to create experiences where travellers can connect with local culture through food, history, and community.
In a recent video, Reyes documents a seven-day group journey through Madrid and Barcelona, combining sightseeing, museums, markets, cooking classes, and a seemingly endless line-up of vegan Spanish dishes. By the end of the trip, it becomes clear that the food is only part of what makes the experience memorable.
Traditional Spanish food gets a vegan makeover in Madrid
The group samples vegan paella made with mushrooms and vegetables during a stop at Mercado de San Miguel in Madrid - Media Credit: YouTube / Rated V for Vegan
The tour begins in Madrid with a welcome dinner at Hakuna Matata, one of Reyes’ favourite vegan restaurants in the city. After introducing themselves through icebreakers, the group dives into a family-style feast designed to showcase vegan versions of traditional Spanish dishes.
Among the highlights is a vegan interpretation of carasto, a northern Spanish meatball stew served with potatoes and a rich red wine sauce. The group also samples vegan shrimp salad, a vegan lamb dish, vegan cachopos stuffed with cheese, roasted artichokes with romesco sauce, and a Moroccan-inspired pastella. The evening finishes with dessert and sets the tone for the days ahead.
Reyes emphasizes one of Madrid’s defining characteristics throughout the trip: walkability. The group spends much of the tour exploring on foot, experiencing the city much like locals do.
Museums, local history, and a home-style Madrid specialty
The second day combines culture and food. After visiting the famous Prado Museum and learning about its origins from a local guide, the group heads to Santi Pura for a vegan version of cocido madrileño, Madrid’s iconic chickpea-based stew.
The restaurant owner explains that cocido is traditionally prepared differently across Spain but that Madrid’s version centres on chickpeas, vegetables, and various sausages. The restaurant developed a vegan version years ago and prepares it specially for the group.
Reyes describes the experience as particularly meaningful because the dish is usually associated with home cooking rather than restaurant dining. The meal includes noodle soup, chickpeas, carrots, potatoes, cabbage, and house-made vegan sausages.
“This is a dish you typically don’t get at restaurants,” Reyes explains. “It’s usually found in people’s houses.”
The feast also includes konjac calamari, additional appetizers, dessert, and café con leche.
Following lunch, the group joins a guided walking tour through Madrid’s historic streets, visits local markets, learns about flamenco culture, and steps inside the city’s famous cathedral.
Peruvian flavours and Madrid nightlife
That evening, the group visits Los Andenes, a vegan Peruvian restaurant that Reyes considers one of her favourites in Madrid.
The meal begins with chicha morada, a traditional sweet drink made from purple corn. Reyes enthusiastically describes it as “so good” and notes its unique flavour profile.
The food continues with mushroom ceviche, empanadas, lomo saltado, breaded vegan chicken served with arroz chaufa, sweet plantains, and one of the standout desserts of the entire trip.
“This has to be one of the best tres leches cakes I’ve ever had in my life,” Reyes says.
After dinner, some members of the group continue exploring Madrid’s nightlife with rooftop views and salsa dancing.
Tortilla, markets, paella, and churros
The following day introduces visitors to another side of Madrid. After touring the Reina Sofía Museum, the group heads to Chapatas for vegan tortilla española.
Reyes explains that the traditional Spanish omelette is recreated using chickpea flour instead of eggs. The version they try includes onions, a subject of ongoing debate among tortilla enthusiasts in Spain.
From there, the group explores the bustling Rastro flea market, visits independent artisan stalls, and stops at Mercado de San Miguel. Inside the famous market, they discover vegan paella and vegetable skewers before embarking on a churro tasting adventure.
At Chocolatería 1902, they enjoy vegan hot chocolate alongside freshly made churros. Later, they compare them with churros from the historic San Ginés, one of Madrid’s most famous chocolaterías.
After spending time around Plaza Mayor and soaking up the atmosphere surrounding a Barcelona versus Real Madrid match, the group prepares for one final Madrid dinner.
A Michelin-recognized plant-based experience
The final evening in Madrid takes place at Mudrá, a restaurant recognized three times by the Michelin Guide.
The menu demonstrates how far plant-based fine dining has evolved. Reyes and her guests sample Amazonia sushi featuring plantain, tomato tartare designed to resemble tuna, oyster mushroom tacos, and a cannelloni dish. The dish unexpectedly reminds Reyes of a meat lasagne.
The presentation leaves a lasting impression, but so do the desserts.
“Definitely a must-visit,” Reyes says.
The next morning, the group boards a train bound for Barcelona.
Barcelona begins with fusion cuisine and classic Catalan dishes
After arriving in Barcelona, the travellers head straight to lunch at The Green Spot.
The restaurant serves kale chips, fusion-style patatas bravas, kimchi tempura pizza, and pistachio ice cream that Reyes praises for tasting authentically nutty.
Dinner that evening takes place at Teresa Carles, one of Barcelona’s pioneering vegetarian restaurants. The group enjoys vegan croquetas, Caesar salad with vegan chicken, eggplant cannelloni, and several other sharing dishes.
Reyes also takes the opportunity to remind viewers that croquetas in traditional restaurants often contain egg-based batter, making vegan labelling especially important.
Markets, tapas, and Catalan desserts
YouTube / Rated V for VeganAt Barcelona’s Santa Caterina Market, La Carnisseria Vegana showcases a selection of plant-based tortilla, tomato bread, and vegan chorizo
One of the most memorable sections of Reyes’ vegan food tour of Spain is a guided tour through Barcelona’s markets and neighbourhoods.
At Santa Caterina Market, the group visits a vegan vendor called La Carnisseria Vegana, where they sample vegan cheeses, sausages, tortilla, and specialty proteins. The contrast between the vegan stall and neighbouring meat vendors highlights Barcelona’s growing plant-based scene.
Additional stops include a tapas restaurant serving olives, pan con tomate, croquetas, grilled carrots, and patatas bravas.
Dessert arrives in the form of pistachio cheesecake and crema catalana.
“This is delicious,” Reyes says of the cheesecake. “It’s almost like a cheesecake meets tres leches.”
The day ends with free time at Barcelona Beach before more tapas, sangria, and several varieties of vegan paella for dinner.
Gaudí landmarks, cooking classes, and a farewell feast
As the trip nears its conclusion, the group visits some of Barcelona’s most famous attractions.
They explore Park Güell, learning about Antoni Gaudí’s vision and the site’s status as a UNESCO World Heritage site. Later, they travel to Tibidabo, the highest point in Barcelona, where they enjoy panoramic views. They also have a picnic featuring vegan romesco, vegan brie, and vegan salami sandwiches.
One of the tour’s highlights is a cooking class with Chef David Llenas, who has worked in Michelin-starred kitchens across Europe. Participants learn how to prepare traditional Catalan rice dishes and vegan crema catalana using plant milk, starch, sugar, and turmeric instead of eggs.
The final full day includes visits to Casa Batlló and the Sagrada Família, two of Gaudí’s most celebrated works. Lunch comes from a local vegan kebab restaurant before the group gathers one last time for a farewell dinner at Velada.
The menu includes gazpacho, patatas bravas, roasted artichokes, vegan cheese boards, and salads. It also features what Reyes describes as one of the best vegan meatball sandwiches she has tasted.
But as the evening draws to a close, the focus shifts away from food.
Guests share stories about birthdays, friendships, and the joy of travelling with like-minded people. Several attendees reveal they have already booked additional trips with Reyes.
Although the restaurants, markets, and landmarks showcase the best of Madrid and Barcelona, Reyes concludes that the people ultimately make the experience special.
“You are what makes these trips special,” Reyes says. “So, thank you for the memories.”
