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

From vegnews.com

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

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

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

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

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

                                                                                                     Okonomi Kitchen

Can you make vegan salt bread?

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

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

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

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

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

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

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

From verywellhealth.com

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

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

*This interview has been edited and condensed for clarity.

Q: What is nutritional yeast used for?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From theplantbasemag.com

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

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

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

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

© Those Vegan Cowboys

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

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

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

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

© Those Vegan Cowboys

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

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

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

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

Real Housewives of Atlanta Newbie and Slutty Vegan Owner Pinky Cole Files for Bankruptcy

From people.com

It was recently announced that Aisha "Pinky" Cole will be joining the newest season of 'Real Housewives of Atlanta,' set to premiere in April 

Aisha "Pinky" Cole has filed for Chapter 11 bankruptcy protection, marking the latest turn in a turbulent period for the entrepreneur behind the viral plant-based burger chain Slutty Vegan.

According to court records obtained by PEOPLE, Cole filed the petition on March 2 in Georgia. Court documents show she owes approximately $1.2 million to the U.S. Small Business Administration tied to a COVID-19 Economic Injury Disaster Loan, along with roughly $192,000 to the Georgia Department of Revenue in state taxes. The filing lists total debts exceeding $1.3 million.

The move comes just months after Cole regained control of Slutty Vegan following a corporate restructuring. In early 2025, the company entered an Assignment for the Benefit of Creditors — a state-level alternative to bankruptcy — forcing Cole to temporarily relinquish ownership before buying back the brand and its intellectual property weeks later.

Pinky Cole is taking over, with many pop-ups and storefront locations in Atlanta, Georgia on April 28, 2022.

Lexi Scott for The Washington Post via Getty

Cole, who is also set to appear on Season 17 of The Real Housewives of Atlanta, has not yet publicly commented on the filing.

Representatives for Cole did not immediately respond to PEOPLE's request for comment.

In a previous interview with PEOPLE, Cole acknowledged the emotional weight of that decision.

“I fought it for a long time, to be honest, and I didn’t want to do it,” she said at the time. “I didn’t want to face the public scrutiny. I didn’t want to face the opinions of others because I know I built something that’s so doted by so many people.”

She added, “I could have easily gone to social media and did a rally cry for help, but I didn’t want to be a victim.”

Founded in 2018 as a delivery concept before expanding into a food truck and later brick-and-mortar locations, Slutty Vegan quickly became a sensation in Atlanta. Known for cheekily named menu items like the “One Night Stand” and “Sloppy Toppy,” the brand drew national attention and landed Cole on the Time 100 Next list. At its peak, the company expanded nationwide and reportedly reached a $100 million valuation.

But rapid growth came with mounting overhead. Cole previously told Forbes that despite generating double-digit millions in annual revenue and achieving unit-level profitability, corporate expenses — once totalling $10 million — weighed heavily on the balance sheet.

Recent filings also show Cole’s monthly expenses outpacing her income, and she faces additional legal and financial pressures, including prior wage claims and landlord disputes. Several Slutty Vegan locations have closed in the past year, leaving six currently operating.

Chapter 11 bankruptcy allows individuals or businesses to reorganize debt while continuing operations. A bankruptcy teleconference is scheduled for March 12, and a reorganization plan is due by June 12.

Despite the challenges, she previously told PEOPLE she remains focused on rebuilding. “I built this brand with heart and hustle,” she said. “And I’m not done yet.”

https://people.com/slutty-vegan-s-pinky-cole-files-for-chapter-11-bankruptcy-owing-usd1-3-million-to-various-entities-11918307

From Salsiccia to Salame, Italians Embrace Plant-Based Food with 11% Growth Since 2023

From greenqueen.com.hk

By Anay Mridul

Italy’s consumer base for plant-based meat, dairy and other products has expanded by nearly 11% in the last three years, with health at the forefront of the shift.

Italians love their polpete, salsicce and salame – and not just the conventional versions their government has weaponised.

A new report by the Italian Food Union’s plant-based products arm suggests that the number of Italians who eat vegan foods like meat and dairy alternatives has increased by 10.6% since 2023.

And the products spearheading this consumption trend are meat-free burgers, meatballs, sausages, and cold cuts, which are consumed by 45% of Italians. They’re followed by non-dairy milk (34%) and yoghurts (32%).

These attitudes are reflected in the market performance of plant-based alternatives in Italy, which saw increases in sales of meat analogues (15%), plant-based milk (3%), and dairy-free yoghurt (2%) between 2023 and 2024.

                                                                                                            Courtesy: Heura

Health drives Italy’s plant-based market

The research shows that nearly half of Italians (46%) now eat plant-based products two to three times a month. Asked why they consume these foods, 42% said they want to diversify their diet, and 19% cited a wish to increase the intake of plant proteins.

According to the Italian Food Union, it’s not just vegans and vegetarians who are choosing these foods; it’s also people who want to rethink their consumption habits with a focus on adding more plants to their rotation.

In fact, vegan food is perceived very positively among Italians, who recognise the value it brings to maintaining a balanced and sustainable diet. Over 73% of respondents found plant-based products healthy, recognising them as a rich source of fibre, vitamins, minerals and protein, with a low fat and cholesterol content.

This is in line with the dietary recommendations from scientists across the world. For instance, the Eat-Lancet Commission recommends eating a predominantly plant-based diet with only small amounts of meat and dairy in its flagship Planetary Health Diet framework.

“All national and international guidelines for healthy eating recommend increasing the consumption of plants, and plant-based proteins in particular,” notes Giancarlo Giorgio, president of the Italian Food Union’s plant-based group.

These guidelines advise people to eat more legumes (like beans, peas and lentils), more often. However, only one in four Italians consumes them more than four times a week, and a majority eats below the recommended amount.

“In this transition, plant-based products can be a key ally in achieving this goal. The plant-based choice is reasoned, guided by practical and nutritional reasons, but also ethical or linked to specific needs such as intolerances, and this is why it is important to continue on the path undertaken in recent years without upheavals.”

Ahead of EU vote, Italians not misled by plant-based meat labels

                                                                                        Courtesy: Anay Mridul/Green Queen

Aside from nutrition, two-thirds of Italians (66%) credited their elevated intake of plant-based foods to culinary creativity, noting that they allow them to experiment with new flavours, textures and ingredients in the kitchen. For 65%, they are an excellent option when there’s little time to cook, and enable them to eat vegetables even when they’re not fully in season.

Sustainability plays a role, too. Over two-thirds of respondents (68%) said they choose plant-based products because they’re made exclusively without animal-derived ingredients, and 63% cited their low environmental impact.

Moreover, the Italian Food Union took the temperature of the country’s views on the EU-wide ‘veggie burger’ ban. This week, the bloc will vote on whether plant-based meat should be banned from using meat-like terms on product labelling. Hundreds of thousands of Europeans have come out in opposition to the proposal.

A survey conducted by AstraRicerche for the trade group finds that 90% of Italians who buy vegan products know what they’re putting on the plate. And when subjected to a visual test, they correctly recognise plant-based alternatives. For instance, only one in 30 (3.4%) thought vegan meatballs were of animal origin, based purely on sight.

The Italian Food Union itself is against the EU proposal. “This measure aims to ban established and easily understood terms, which have never caused any misunderstanding or misinterpretation over time, and appears to run counter to real consumer awareness,” it says.

“The growing interest in plant-based products is not a passing phenomenon, but rather a symptom of a concrete transformation in Italians’ eating habits,” argues Giorgio.

The shift towards plant-based eating brings economic benefits for the country and its businesses alike. Vegan cheese producer Dreamfarm, for instance, saw its sales double in 2025. And new research reveals that a transition to alternative proteins could boost Italy’s self-sufficiency by reducing the reliance on imports, adding €10B in gross value annually by 2040.

End products could represent a domestic market of nearly €6B – that’s twice the size of Italy’s domestic olive oil market. And when considering the full value chain, the total market opportunity could rise to €8B. Trade opportunities, meanwhile, could reach €3B in 2040, on par with Italy’s pasta exports in 2022. Plus, the industry could help create 31,000 jobs across the value chain.

https://www.greenqueen.com.hk/italy-plant-based-food-market-vegan-sales-growth-demand/ 

This smoky lentil sloppy joes packs in the plant-based protein and demands napkins

From apnews.com

By Robin Arzón

This recipe is from the “I Love Sandwiches” chapter in my cookbook “Eat to Hustle.” The chapter is basically my love letter to road-trip food made healthier — inspired by fast-food classics, gas-station gems, and deli-counter staples that I thought I’d never get to eat again after going vegan.

My versions hit just as hard, especially because they’re loaded with plant-based protein, so your body enjoys them just as much as you do.

Traditional sloppy joes are way too sweet and ketchup-y for my taste. I like to think my version is a little more refined — still hearty and meaty from the lentils, with a smoky, savoury sauce that’s just the right amount of tangy. Serve the hearty filling on high-protein buns and watch them disappear.

Napkins definitely required.

                                                                                                                    Voracious via AP

Lentil Sloppy Joes

Servings: 4 sandwiches

2 tablespoons avocado oil

Ingredients

½ medium white onion, diced

½ green bell pepper, seeded and diced

2 garlic cloves, minced

1 (15-ounce) can tomato sauce

2 tablespoons coconut sugar

2 tablespoons vegan Worcestershire sauce or coconut aminos

1 tablespoon chili powder

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

½ teaspoon freshly ground black pepper

2 cups cooked lentils

4 high-protein burger buns, such as Hero

Directions

Preheat the oven to 200°F. In a large skillet, heat the avocado oil over medium heat. When the oil is shimmering, add the onion, bell pepper and garlic. Cook, stirring often, until the pepper is soft, about 4 minutes.

Stir in the tomato sauce, coconut sugar, Worcestershire sauce, chili powder, salt, paprika, red pepper and black pepper. Let the mixture come to a simmer, then stir in the lentils to coat. Simmer until the lentils are warmed through and the sauce is thickened, about 5 minutes.

While the lentils are simmering, split the burger buns and arrange on the oven rack to toast. Divide the sloppy joes mixture among the toasted buns and serve immediately.

                                                                                                                  Voracious via AP

https://apnews.com/article/lentil-sloppy-joes-recipe-arzon-84e25bf6f3c71a02622818e547ad70e3

These Are The Best Vegan Cities In The UK

From plantbasednews.org

A study has ranked the top vegan-friendly cities in the UK based on the number of searchers, restaurants, and positive reviews 

A new market research study has ranked the best vegan cities in the UK.

SIXT, a mobility service provider, reviewed data on tourist search volume for vegan options and the number of vegetarian restaurants, the number with five-star reviews, and other criteria to determine which UK city is the best place for vegans.

According to SIXT, the top 20 vegan cities are London, Bristol, Edinburgh, Manchester, Bradford, Salford, Birmingham, Brighton, Wolverhampton, Newcastle upon Tyne, Sheffield, Glasgow, Coventry, Leeds, Liverpool, Nottingham, Cambridge, Wakefield, Cardiff, and Sunderland. While London topped the list, SIXT noted that the UK’s vegan food scene is “flourishing far beyond the capital.”

Bristol was officially the best spot for vegans outside of London, with at least 50 restaurants scoring 4.5 stars or higher on Google. Edinburgh was found to be the best Scottish city for vegans, while Manchester was named the best northern city. SIXT also praised Salford, Cambridge, and Wakefield, all of which have a good ratio of vegan restaurants to residents and plenty of positive restaurant reviews.

“Wakefield, in North Yorkshire, just outside Leeds, may be a smaller city, but it has made a big impact on this list, ranking as the third best city for vegans per capita,” wrote SIXT. “With 127.88 vegan restaurants per capita, and half of those rated 5 stars or higher, Wakefield is a hidden treasure for plant-based travellers.”

The best vegan cities in the world

SIXT also looked at the best vegan cities in the world. London once again topped the list, followed by New York City in the US, Berlin in Germany, Singapore in Singapore, Vienna in Austria, Amsterdam in the Netherlands, Paris in France, Seoul in South Korea, Zurich in Switzerland, and Ho Chi Minh City in Vietnam.

Barcelona, Spain, took 11th place, and is the home of Asanta, a cafe that Happy Cow crowned the single best vegan restaurant in the world for 2025.

Asanta is a fully vegan eatery located in the Sants-Montjuïc district. Its menu includes a range of classic dishes, such as an olive, truffle, shiitake, and mozzarella focaccia; a mozzarella, tomato, olive, and roasted red pepper focaccia; shakshouka, a tomato-poached egg dish from the Greater Maghreb; and the cafe’s “classic” eggs Benedict.

https://plantbasednews.org/lifestyle/travel/these-are-the-best-vegan-cities/