Oreo Launches Limited-Edition Flavour With K-Pop Superstars BTS

From plantbasednews.org

The new flavour is inspired by hotteok, Korean pancakes filled with melted brown sugar 

Oreo has launched a limited-edition flavour in collaboration with the K-pop band BTS.

The new flavour is the second “accidentally vegan”* offering from the cookie brand in recent months, after the launch of Oreo Firecracker Pop flavour in May.

The Oreo x BTS cookies are Brown Sugar Pancake flavour, which is inspired by hotteok, a classic Korean street food pancake filled with melted brown sugar.

They feature a double layer of Brown Sugar Pancake-flavoured cream, sandwiched between two purple wafer biscuits, a first for the brand. According to Good Housekeeping, the new
cookies are “possibly” the “best flavour so far” from Oreo.

In similar fashion to last year’s Oreo x Selena Gomez collaboration, each BTS Oreo features one of 13 “unique embossments” chosen by the band as a tribute to their fans. Fans can even combine certain cookies to form a longer message from BTS.

                           In an Oreo first, the new BTS cookies feature purple wafer biscuits - Media Credit: Plant Based News

Are the new Oreo x BTS cookies suitable for vegans?

As with select other flavours, the Oreo x BTS cookies are not labelled as vegan-friendly, but do appear to be free from animal-derived ingredients.

In January, Mondelēz International, the major confectionery company behind Oreo, officially ended all animal testing. The announcement came a year after animal rights organization PETA purchased stock in Mondelēz in order to question executives directly about the company’s animal testing policy at shareholder meetings.

The limited-edition Oreo x BTS Brown Sugar Pancake cookies are available in the UK at Tesco for £1.50 and at Asda for 85p ahead of a nationwide rollout.

*Editor’s note: Always make sure to check the ingredients yourself before purchase. Cross-contamination risk means that most accidentally vegan products are still unsuitable for those with allergies.

Oreo launches ‘Firecracker Pop’ Flavour Cookies

Earlier this year, Oreo introduced Firecracker Pop flavour cookies, which also appear to be free from animal-derived ingredients           Plant Based News

The BTS cookies aren’t the only limited edition Oreos to arrive on supermarket shelves in recent months. Earlier this year, the brand introduced its new Oreo Firecracker Pop flavour, inspired by the iconic red, white, and blue iced lolly.

The Firecracker Pop Oreos combine golden cookies with blue raspberry, lemon, and cherry-flavoured cream. They are available for a limited time while stocks last.

In a statement, Oreo wrote, “Get ready for a blast of summertime nostalgia and a burst of flavour!”

https://plantbasednews.org/lifestyle/food/oreo-launches-flavor-k-pop-bts/

Low-fat vegan diet helps people lose weight without eating less

From sciencedaily.com

A low-fat vegan diet may help people lose weight without counting calories, shrinking portions, or feeling constantly hungry. In a 16-week clinical trial, people eating mostly fruits, vegetables, grains, and legumes consumed about 357 fewer calories per day even though the total amount of food they ate barely changed. 

A low-fat vegan diet can reduce the energy density of the foods people eat by about 30%, helping them consume fewer calories while still eating satisfying amounts of food. The approach was also associated with weight loss, even though participants were not instructed to restrict calories, according to new research published in JAMA Network Open.

In a randomized clinical trial involving adults with overweight, participants who followed an ad libitum low-fat vegan diet substantially reduced the number of calories per gram of food they consumed. Researchers found that greater reductions in energy density were tied to lower calorie intake and greater weight loss, despite the absence of any instructions to eat less.

"This helps answer a question people often have about plant-based eating: How can you lose weight without counting calories or going hungry?" said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author. "The answer is energy density. Plant foods are rich in water and fibre, so you can fill your plate, feel full, and still take in fewer calories."

A low-fat vegan diet helped people eat just as much food while taking in fewer calories and losing weight—without counting calories or shrinking portions. Credit: Shutterstock

How the Low-Fat Vegan Diet Was Tested

The findings come from an analysis of a 16-week randomized trial involving adults with overweight. Participants were assigned either to an ad libitum low-fat vegan diet centred on fruits, vegetables, grains, and legumes, or to a control group that continued eating as usual without making any dietary changes.

Neither group was given a calorie target or told to limit how much they ate. Researchers measured each participant's dietary energy density by comparing total daily energy intake with the total weight of food consumed, expressed as total energy (kcal per day) divided by total food weight (grams per day).

The study produced several notable findings:

• The total weight of food consumed did not change significantly in either group, meaning those following the vegan diet continued eating about the same amount of food by weight.
• Calorie intake declined in both groups, but the decrease was larger among those following the vegan diet, at about 357 kcal/day.
• Energy density remained essentially unchanged in the control group but fell by about 30% in the vegan group.
• Larger reductions in energy density were associated with greater weight loss, and that relationship remained even after researchers accounted for changes in calorie intake.

Same Amount of Food, Fewer Calories

The difference came largely from changes in the types of foods participants were eating. The vegan diet removed calorie-dense animal foods including meat, dairy, and eggs while increasing consumption of foods that provide more volume for relatively few calories, particularly vegetables and legumes.

Because these plant foods generally contain fewer calories per gram, participants could continue eating generous portions while taking in less energy overall.

"This isn't about willpower or smaller portions," Dr. Kahleova said. "It's about choosing foods that naturally deliver fewer calories in every bite. A 30% reduction in energy density is a substantial shift that would be very hard to achieve and sustain through portion control alone."

Why Energy Density Can Affect Weight Loss

Energy density refers to the number of calories contained in each gram of food. Scientists have studied it for years because it can influence how much people eat and how satisfied they feel after a meal.

Controlled feeding studies have shown that reducing the energy density of meals can help people feel full while lowering the amount of energy they consume. Importantly, the physical volume of food can remain similar even when the calorie content drops.

"When the foods you eat are lower in energy density, your body's natural appetite signals work in your favour," Dr. Kahleova said. "You eat until you're satisfied, and you simply end up with fewer calories. That's a sustainable way to manage weight."

A Different Approach to Weight Management

Weight-loss advice often emphasizes calorie restriction and smaller portions. These findings point to another possible strategy: changing the composition of the food on the plate rather than simply reducing the amount of food eaten.

Choosing more water-rich, high-fibre plant foods may help people lower their calorie intake while still eating enough to feel satisfied. That could make weight management easier for some people by reducing the sense of deprivation that can come with traditional calorie-cutting approaches.

"From a clinical standpoint, targeting energy density offers a realistic strategy for weight loss," Dr. Kahleova said. "Instead of telling people to eat less, we can help them eat differently -- and the results follow."

The Bottom Line

The findings suggest that a low-fat vegan diet can substantially reduce dietary energy density, allowing people to consume fewer calories and lose weight without intentionally restricting their calorie intake.

"You don't have to eat less," Dr. Kahleova said. "You can eat more food, feel full, and still lose weight -- by choosing foods that are naturally lower in energy density."

https://www.sciencedaily.com/releases/2026/08/260815064825.htm

Mr. Charlie’s vegan knockoffs of McDonald’s fare are put to the taste test

From timesofsandiego.com

PACIFIC BEACH – The difference between unleashing your inner glutton at McDonald’s versus doing so at its vegan counterpart, Mr. Charlie’s, is that the latter doesn’t leave you feeling as though a tidal wave of saturated fat, salt and oil is racing through your veins. You exit with the same spring in your step as when you entered.

A novel vegan dining option in Pacific Beach. (Photo by Frank Sabatini Jr./Special for Times of San Diego)

In three visits since the growing Los Angeles-based chain rolled into Pacific Beach earlier this year with its cheerfully loud red-and-yellow motif, I’ve sorted out my personal hits and misses when comparing them to the nostalgic grub at McDonald’s. (The eatery recently opened in central Hillcrest as well.)

My unexpected favourite item is the Mr. Rack. It beckons to the famous McRib sandwich, which looks notoriously unappealing when seeing the processed meat naked without its blanket of viscous barbecue sauce. Yet in terms of flavour, half of the world loves them, and Mr. Charlie’s would have been remiss in avoiding a vegan take.

Here, you’ll find a nicely textured slab of faux pork along with a few chunky pieces of onions, sliced pickles, and house-made barbecue sauce that isn’t too sweet or overly tangy. The sauce’s subtle pith of smokiness might seem flimsy to die-hard pit masters. But for this palate, it is a fine example of culinary balance while allowing me to comfortably forget about the horrors and virtues of an actual McRib. 

All of the mock meats at Mr. Charlie’s are soy-based. That becomes slightly evident in the various burgers because of their softer mouthfeel.

But it’s hardly a deterrent.

The Mr. Chuck is built to mimic a Big Mac complete with two thin “meat” patties and a middle bun. It also features two slices of vegan cheese, crispy shredded lettuce, Thousand Island-type sauce, and freshly diced onions, which are not of the reconstituted ilk used at McDonalds. (Although admittedly, I like them.)

The vegan sibling of the McDouble burger at McDonald’s. (Photo by Frank Sabatini Jr./Special for Times of San Diego)

Kudos to the Mr. Chuck for also coming in at full size opposed to the noticeably shrunken Big Macs of today. In addition, the special “Mr. Chuck” sauce is honourably creamier and the pickle factor tastes a notch higher.

Both the single burger (called “Not a Burger”) and the “Double Not Cheeseburger” (a McDouble lookalike) are also commendably heftier compared to their McDonald’s cousins.

On the downside, some consumers — especially non-vegans — might take issue with the plant-based cheese used here. It’s sourced from the prominent company called Follow Your Heart. The non-GMO product is made with coconut oil, potato and modified food starches. It’s healthy stuff and melts fairly well, but it’s as sticky as glue. If you get even a small speck of it on your fingers, you’ll need a few wet napkins to wipe it off. It sits rather thickly on the palate as well.

Sunflower oil is used for the fries, which very closely resemble those at McDonald’s in terms of appearance. The only flavour difference is that they are about 25% less salty. I’m not a salt fanatic, but I applied a few pinches of it from mini salt packets provided by the friendly staff .

Franchisee George Bond said the lower sodium content in most of the food at Mr. Charlie’s is deliberate because “vegans are very sensitive and particular about their food.” 

Breakfast items are served all day. And the Mr. Charlie’s version of an egg-sausage-cheese McMuffin was gratifying, although the mock sausage patty could withstand a little more sage, fennel and salt in its construct. Otherwise, the sandwich hits the mark for authenticity with its fresh English muffin and convincing egg substitute.

Fans of McDonald’s Chicken McNuggets will easily wolf down Mr. Charlie’s “Not Chicken Nuggets” with a fair degree of gusto — and without guilt. They come in seven-piece quantities and could trick some into thinking they’re eating chicken. Dipping options include an excellent green cilantro-jalapeno sauce, a mediocre sweet and sour, and the zesty “Mr. Sunday sauce,” which Bond compares to the house sauce at Chick-fil-A.

Coming soon is a spicy chicken sandwich that Bond says is nearing final development. The menu currently offers a “Not Chicken Sandwich” with lettuce and vegan mayo.

Also, customers can cool down with either chocolate or vanilla soft-service ice cream made from soy and cassava potatoes. I could barely detect the absence of dairy.

“We sell a lot of it,” Bond added. 

Mr. Charlie’s debuted in 2022 in Hollywood, and it has since branched out into other locations in the Los Angeles area, San Francisco, Sydney, Australia and soon, London. The menus are the same at each location.

Co-founder Taylor McKinnon, a British transplant with a creative knack for marketing, runs the company on progressive, diversity-driven principles.

“In our hiring process, we never judge anyone based on their past struggles or where they come from. It takes all of us to make this work.”

Locally, Mr. Charlies is located at 1560 Garnet Ave. and at 3896 Fifth Ave. More information can be found here.

https://timesofsandiego.com/business/2026/08/17/mr-charlies-vegan-mcdonalds-taste/ 

"I made chef Alex Guarnaschelli's favourite 'accidentally vegan' dish. The recipe is now my go-to for an easy dinner"

From bundle.app

It's tempting to order take-out or make a frozen pizza for dinner, but making a restaurant-quality dish at home isn't as much of a hassle as you might think.

Just ask chef and Food Network star Alex Guarnaschelli.

When I interviewed her in February 2021, she told me cauliflower "steak" is one of her go-to dishes to make when she wants an easy dinner. It's also a signature dish at her New York City restaurant Butter.

"I call it my accidentally vegan entrée, and it's basically cauliflower that's blanched, soaked in coconut milk, and then roasted," she said. "It's just, like, 'What did I just eat?' It's got that kind of vibe."

Although I don't follow a plant-based diet, I try to have meatless meals throughout my week. I also love vegetables, though I must admit cauliflower is one of my least favourites.

Still, I'm always game to try something new. So, I pulled up one of Guarnaschelli's recipes for cauliflower "steak" and got cooking.

The ingredients felt affordable and easy to find

The recipe has three components: marinated cauliflower steaks, a simple vinaigrette, and a gremolata topping (an herby Italian condiment typically made with parsley, garlic, and lemon juice).

It looked a little intimidating at first glance, but when I read through the recipe, I realized this dish would actually be pretty simple.

A lot of the ingredients, like salt, red-wine vinegar, garlic, olive oil, and red-pepper flakes, are common pantry staples.

However, I did have to pick up a few things I don't usually have on hand, like unsweetened coconut milk, flat-leaf parsley, and coriander seeds.

Prep took me a few hours, but none of the steps were difficult

I started by cutting a cauliflower head into three thick slices, or "steaks." The recipe said to cut the head into two pieces, but mine was massive.

From there, I boiled two slices in a pot of heavily salted water for about seven minutes.

I was thankful to have three slabs of cauliflower because one fell apart while boiling. I still strained it and let it drain on a sheet pan while the third steak boiled.

While the cauliflower rested and released the extra water, I prepared a small baking dish with coconut milk, crushed coriander seeds, red pepper flakes, and salt.

I'd never worked with coriander seeds before, but crushing them with a mortar and pestle was easy.

Next, I placed the cauliflower pieces in this dish and put it in the fridge to marinate for two hours.

Just before the two hours were up, I put together my vinaigrette and gremolata so that the food would be ready to plate after the cauliflower was roasted.

The vinaigrette was as easy as whisking mustard, olive oil, red-wine vinegar, and lemon juice together.

Then, I chopped up about half a bunch of parsley and combined it with minced garlic and lemon zest.

After marinating, I popped the cauliflower in the oven for about 15 minutes, then broiled it on high for about five. I kept a close eye on it while broiling to make sure it didn't burn.

When everything was out of the oven, I put one hefty steak on a plate, generously poured on the vinaigrette, and topped it all with a couple of spoonfuls of gremolata.

This dish was an explosion of flavour in the best way

Simply put, this dish was incredible.

I'd brought out a knife for the full steak effect, but I didn't need it. The cauliflower was tender enough to cut with a fork.

Every bite was amazing, even the tougher stalk. As I chewed, there were so many exciting things happening to my taste buds. It was sweet, spicy, salty, and tangy.

I'll definitely be making this beautiful dish again. Despite the lengthy prep — including two hours to let the cauliflower marinate — I was able to make this on a weeknight with ease.

It also seems easy to upgrade or adjust. For example, Guarnaschelli told me, it's easy to add more protein to this dish by topping the "steak" with any kind of beans or crushed nuts.

I think finely crushed walnuts would be a nice addition for both flavour and texture, and I'm excited to try crumbling them on top next time.

The vinaigrette and gremolata are also amazing on their own, and I'll be using them on my standard salads and roasted veggies on nights I don't have time to marinate the cauliflower.

Really, every part of this dish is pretty versatile. I can see myself using the coconut-milk marinade for tofu as well, or drizzling the dressing and gremolata on veggies, pasta, or pizza.

I've never been to Guarnaschelli's Butter, but I can't wait for the day I can make a trip to NYC to have this prepared by the pros. For now, I'll have this on heavy rotation at home because I'm already obsessed.

https://www.bundle.app/en/finance/i-made-chef-alex-guarnaschellis-favorite-accidentally-vegan-dish-the-recipe-is-now-my-goto-for-an-easy-dinner-7533da41-4aab-49a5-b120-277bb02a8a17

Vegan And Cruelty-Free Beauty Swaps for Popular Makeup Buys

From peta.org.uk

Whether you’re going full glam for an event or need low-key warpaint for work, the most important feature of any beauty buy is whether animals were harmed in its creation. So, you’ll need to choose vegan and cruelty-free make-up from the store.

Crushed-up beetles, fish scales, boiled skin… You might be surprised at the disgusting ingredients that are taken from animals and used in cosmetics – not to mention the horrific ways in which some cosmetics are tested on animals.

Here, we’ve done the legwork to bring you vegan, cruelty-free swaps of popular products.

Vegan Mascara

Swap Maybelline Great Lash Waterproof Mascara, which comes from a non-cruelty-free company, for…

For Revolution Big Lash Waterproof Volume Mascara

Revolution

Bat your lashes while going to bat for animals, with this slick, vegan, volumising mascara.  One tube lasts for ages, and delivers lashes so cake-, smudge-, and clump-free, you’ll think it comes with a magic wand.

For the Lips

Swap Bobbi Brown Extra Pump Lip Serum in Bare Raspberry , which as well as not being cruelty-free contains carmine (also called cochineal, cochineal extract, crimson lake, or carmine lake), a red dye made from crushed-up beetles…

For the E.L.F Pout Clout Lip Plumping Pen

E.L.F

Double-duty divas will love how this pen adds a glossy pop of colour alongside a tingly plump. Free from crushed-up insects (yuck), you get a fuller lip, a splash of colour, and a shine, all without animal-derived ingredients.  

Cruelty-Free Foundation

Swap Maybelline Dream Radiant Liquid Hydrating Foundation with Hyaluronic Acid and Collagen – the latter of which is derived from the boiled skin and connective tissue of mammals or fish…

For Revolution Skin Silk Serum Foundation

Revolution

You don’t need to slather your face in collagen that’s made from someone’s skin! This vegan foundation glides on and moisturises all day long thanks to its vegan hyaluronic serum. Plus, it comes in a huge range of shades to suit any skin type.

Vegan Highlighter

Swap The CC Beauty Cream Highlight and Contour Stick, which, despite being promoted as vegan, actually contains lanolin, an oily fat taken from the fleece of sheep …

For Barry M Chisel Cheeks Cream Sticks

Barry M

The most epic duo since Galinda and Elphaba, this pair of creamy contour creams glides on to give you the gorgeous cheekbones you longed to be born with and the dewy glow that turns heads.

The Best Blush

Swap Clinique Blushing Blush Powder Blush, which isn’t cruelty-free and, like many red or pink-tinted products, contains carmine, which comes from crushed up female Dactylopius coccus insects…

For NYX Cosmetics Fat Cheeks Juicy Blush

NYX

The transformative power of a pinch of colour in your cheeks cannot be underestimated, and this creamy vegan blush from NYX will make you look like you’re just a little bit flushed from flirting. Goes on creamy, stays put for hours.

Cruelty-Free Nails

Swap OPI Nail Lacquers in legacy shades like Tutti Fruitti, which contains Guanine, a now seldom-used ingredient made from fish scales…

For Manucurist Active Glow Blueberry polish

Manicurist

A nourishing nail polish, this shiny, long-wearing, fast-drying polish is gorgeous. The vegan formula includes blueberry extracts to hydrate and deeply nourish for healthier nails.

What Are Vegan Cosmetics?

Vegan cosmetics are made without any animal-derived ingredients. Instead of crushing sensitive insects, skinning the scales from clever fish, or stripping oil from the wool of curious sheep, vegan cosmetics use plant-derived or synthetic ingredients to achieve shine, creaminess, moisture and glow.

It’s best to look for certified vegan cosmetics, but it’s also helpful to know what to look for. Aside from the above ingredients, avoid squalene (shark liver oil), casein (milk protein), and stearic acid, which is usually derived from pigs’ stomachs.

Why Choose Cruelty-Free

Choosing cruelty-free cosmetics is the simplest way to help mice, rabbits, and other sensitive animals who are used and killed in cosmetics tests. Every animal is someone, and with savvy swaps, we can change their lives for the better!

https://www.peta.org.uk/lifestyle/vegan-cruelty-free-beauty-swaps/