Dairy-Free Cheesecake Bites: Decadent, Snackable Bites with Oat Cream

From trendhunter.com

Daiya's Dairy-Free Cheesecakes are a favourite for their decadent filling and artisanal crust, and now, for snackers who are looking for a sweet treat that's more convenient to enjoy on the go, the company specializing in plant-based alternatives launched Dairy-Free Cheesecake Bites. Available in Original, Chocolate and Strawberry Flavoured varieties, these poppable bites come in at just 100 calories per serving, and wrap the brand's signature, free-from cream cheese featuring Oat Cream in a decadent dark chocolatey coating.

Little treat culture has become a genuine wellness ritual for many, rooted in the belief that small, intentional indulgences are not a guilty pleasure but a necessary act of self-care in an otherwise demanding day. Straight from the freezer, Daiya's dipped bites instantly create a micro-moment of joy.

Trend Themes

1. Dairy-free Indulgence — Plant-based dessert formats are expanding beyond compromise products into decadent treats that mirror premium dairy experiences through oat cream, chocolate coatings, and artisanal textures.
2. Snackable Self-care — Small frozen sweets are becoming wellness-adjacent rituals, creating space for portioned indulgence that fits into busy routines without the guilt associated with full-size desserts.
3. Freezer-to-go Treats — Convenient bite-sized formats are reshaping frozen desserts by making traditionally sit-down products more accessible for quick snacking, sharing, and controlled calorie occasions.

Industry Implications

1. Plant-based Foods — Alternative dairy brands have room to differentiate through richer ingredient systems and familiar dessert formats that appeal to both vegan consumers and flexitarian snackers.
2. Frozen Desserts — Premium frozen treats are shifting toward miniaturized, ready-to-eat portions that combine convenience, indulgence, and flavour variety in formats suited to everyday consumption.
3. Snack Foods — The rise of little treat culture positions sweet snacks as emotional comfort products, opening space for brands to blend indulgent flavours with dietary inclusivity and portion awareness.

https://www.trendhunter.com/trends/dairyfree-cheesecake-bites 

Better Balance Shifts Spanish Marketing Away from Sustainability Messaging

From vegconomist.com

Plant-based brand Better Balance has launched an outdoor and digital advertising campaign across Madrid and Barcelona, built around a deliberately unmoralistic tone, departing from the environmental messaging common in the category.

                                                                                                              © Better Balance

The campaign’s central line, “They save your dinner. Not the planet,” signals a deliberate distance from sustainability-led positioning. Supporting copy includes lines such as “Rich in protein. Low in moralizing” and “It’s delicious and healthier, but it doesn’t make you morally superior.” The brand’s Frankfurt-style sausages are the campaign’s lead product.

Convenience, not conscience

The creative concept centres on a domestic scenario of arriving home late with little time to cook. Rather than appealing to ethical consumption, the messaging focuses on ease of preparation, taste, and nutritional value, pitching plant-based eating as a practical option for anyone, not just those already committed to a vegan or vegetarian diet. 

                                                                                                                  © Better Balance

The campaign runs throughout June across outdoor formats, including party walls in Barcelona, a large-format banner in Madrid’s Plaza Santa Ana, and street-level activations, supported by a national digital component.

Spanish roots, global reach

Better Balance, a subsidiary of the multinational Sigma Group, was first launched in Spain before expanding to Mexico and subsequently the United States. The brand now operates across six markets, including France, Portugal, and Andorra, with products stocked in over 6,000 locations spanning retail, foodservice, schools, and event venues.

In Spain, the brand’s portfolio carries a Nutri-Score A rating across all products, and its plant-based sausages reached category leadership within five months of launch in 2022. In 2024, Better Balance became the first plant-based brand to sponsor the Spanish Paralympic team.

https://vegconomist.com/marketing-media/better-balance-shifts-spanish-marketing-away-sustainability-messaging/

Meera Sodha’s vegan recipe for freekeh salad with fennel, apple, tofu and dill

From theguardian.com

This endlessly adaptable salad is the perfect addition to your summer picnic basket 

When I was growing up, picnicking was a favourite Sodha family pastime, but we did it in a very Indian way. The focus was never on the place: we never had to eat in a bucolic location to have a good time. Our understanding was that homemade food was the best and therefore should be eaten always and anywhere. The food came first; a view was a bonus. As such, even now, decades after leaving the family home, I am always thinking of a good meal for us to eat outdoors. This nutty, chewy freekeh with fennel, dill and tofu has shot up to the top of my favourites: robust, easy to assemble and, above all, delicious whether you eat it on the bank of a lake or in a service station car park.

Freekeh salad with fennel, apple, tofu and dill

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Isobel Clarke.

Feel free to use this recipe as a template. Keep the dressing and the quantities the same, but switch out the freekeh for giant couscous or bulgur wheat, and use whichever vegetables you’d like.

Prep 15 min
Cook 35 min
Serves 4

275g freekeh
3½ tsp fine sea salt
100ml extra-virgin olive oil
4 garlic cloves, peeled and minced
2 tsp red miso paste
2 tbsp za’atar
2 tbsp maple syrup
2 lemons, zest finely grated, then juiced to get 4 tbsp
280g block extra-firm tofu (I like Tofoo), drained and cut into paper-thin slivers
1 big braeburn apple, cored and finely sliced
250g fennel (ie, 1 medium bulb), trimmed and cut into matchsticks
20g dill, tough stems removed, leaves and soft stems finely chopped

Rinse the freekeh. Put two litres of water and two teaspoons of salt in a medium saucepan and bring to a rolling boil. Add the freekeh, cook for 15-20 minutes, until just tender, then drain.

Meanwhile, make the dressing. Put the oil in a small saucepan with the garlic, place over a low heat and cook until the garlic turns a very pale shade of gold. Stir in the miso, za’atar, maple syrup, lemon zest and juice, and one and a half teaspoons of salt, cook for another minute, then take off the heat.

Put the tofu, apple and fennel in a large bowl, add the drained freekeh and the warm dressing, and mix well. Fold through the dill and serve.

https://www.theguardian.com/food/2026/jun/06/freekeh-salad-with-fennel-apple-tofu-and-dill-vegan-recipe-meera-sodha

8 New Meaty Vegan Recipes To Try Now

From plantbasednews.org

In the mood for something meaty? Here's eight recipes to try 

If you’re a fan of meat substitutes like Beyond and Redefine, there are now more meaty vegan recipes than ever using plant-based versions of steak, chicken, mince, and burgers. These recipes use modern meat alternatives in everything from comfort food dinners to quick lunches and high-protein meals.

Plant-based meat has changed a lot in recent years, with products designed to replicate the texture, flavour, and richness of traditional meat more closely. That means recipes can now focus on familiar dishes while still keeping everything fully vegan. Many of these meals also come together quickly and use simple cooking methods.

Whether you already cook with meat alternatives regularly or just want new ideas, these recipes make it easy to try something different. Expect hearty meals, rich sauces, crispy textures, and plenty of flavour throughout.

TVP meatball spaghetti

Romy LondonThis spaghetti will be your next go-to for dinner

This TVP meatball spaghetti by Romy London turns textured vegetable protein into tender, high-protein meatballs baked until golden and served in a rich tomato sauce. Finished with spaghetti, basil, and vegan parmesan, it makes an easy dinner that still feels a little special.

Find the recipe here.

Plant-based lamb kofta pasta bake

Romy LondonPlant-based lamb, vegan cheese, and creamy tomatoey pasta make this dish high-protein and comforting

Also by Romy London is this plant-based lamb kofta pasta bake. Spiced vegan kofta pieces bake with rigatoni, creamy tomato sauce, and melted vegan cheese for a hearty meal that comes together easily in one dish.

Find the recipe here.

Korean-style glazed beyond tenders with coconut broth

NoMeatDiscoSpicy, sweet, and umami, this high-protein dish is bound to scare away the cold

NoMeatDisco makes this Korean-style glazed Beyond tenders with coconut broth dish for a comforting meal. Sticky rice, spicy glazed tenders, lime, miso, and creamy coconut broth create a rich bowl with plenty of texture and heat.

Find the recipe here.

Beyond steak-loaded smashed potatoes

Christina KynigiosMake this delish air fryer recipe when you want high-protein comfort food

Try this festive Beyond Steak loaded smashed potatoes recipe anytime of year. It comes from Christina Kynigos and layers crispy smashed potatoes with vegan steak pieces, melted cheese, cranberry sauce, rosemary, and gravy for a rich comfort food dinner.

Find the recipe here.

Copycat Greggs vegan lattice pastry

Sophie SugrueFilled with vegan chicken, bacon, and stuffing, this pastry is Christmas in a bite

Next, try Sophie Sugrue’s copycat Greggs vegan lattice pastry. Vegan chicken, bacon, stuffing, and cranberry sauce get wrapped in flaky puff pastry and baked until crisp and golden for a savoury bake with classic holiday flavours.

Find the recipe here.

Caramelized apple and red onion vegan sausage rolls

JAZZ AppleSausage rolls are a must-have at any holiday celebration, and these happen to use apple and red onion

In the mood for sausage rolls? Try these vegan sausage rolls with caramelized apple and red onion. Sweet apple balances the savoury filling, while fennel, mustard, and flaky pastry turn them into an easy snack or party food.

Find the recipe here.

Island gravy with veggie chunks

Shanika Graham-WhiteSoy chunks make up the plant protein in this dish

For a comforting, high-protein dinner, try this island gravy with veggie chunks by Lloyd Rose. Soy chunks simmer in a rich Caribbean-style gravy with thyme, allspice, tomato paste, and Scotch bonnet for a deeply savoury dish that pairs well with rice.

Find the recipe here.

Earth Day burger

Redefine MeatCut down on carbon emissions with easy swaps like meat alternatives and plant-based ingredients

This list ends with an easy Earth-friendly burger recipe. A plant-based burger patty gets stacked with pickles, lettuce, vegan cheese, and a creamy dill-sriracha relish made with white beans for a filling meal with plenty of flavour.

Find the recipe here.

https://plantbasednews.org/veganrecipes/dinner/new-meaty-vegan-recipes/