Oreo’s New White Chocolate Vegan Launch, a Unicorn Frappuccino Comeback, and Other Food News

From vegnews.com

By Charlotte Pointing

From Oreo’s latest vegan collaboration to Starbucks’ returning Unicorn Frappuccino and a viral $2 vegan caviar, catch up on this week’s top food stories

It's official: Zohran Mamdani is the people’s mayor. Alongside pledges to protect the city’s carriage horses, tax billionaires, and make New York City more affordable for working people, he has appointed a lifelong vegan as executive director of the Mayor’s Office of Food Policy.

Curious to learn more about Siddhartha Sanchez? We’ve got the full story.

And that’s not all. Below, you’ll also find this week’s biggest food news, including new vegan restaurant openings, a nostalgic update from Starbucks, and a new vegan-friendly Oreo launch.

Oreo has teamed up with Clif on a new plant protein-packed bar. | Clif Builder’s

Oreo finally debuts vegan white fudge flavour … kind of

Oreo has a surprisingly long list of vegan-friendly flavours. Not only are classics like Double Stuf and Golden Oreo free from animal-derived ingredients, but several special edition varieties, including its collaboration with Reese’s, are vegan, too. Its latest vegan launch? White fudge.

There’s a twist, however. The new product isn’t actually an Oreo cookie, but a White Fudge Oreo Clif Builders Bar. Designed to support post-workout recovery, the bar delivers 20 grams of plant-based protein along with carbohydrates to help refuel after exercise. It marks the second collaboration between Clif and Oreo, following the launch of the original Oreo-flavoured Builders bar in 2025, which also contains 20 grams of protein.

“Following the strong success of our Builders Oreo-flavoured launch in 2025, we’re expanding the partnership platform in 2026 with a new White Fudge Oreo-flavoured protein bar,” said Saurabh Kaushik, Head of Clif & Builders Innovation at Mondelēz International. “This innovation continues to deliver what fans expect from Builders: high-quality ingredients, delicious taste, and high protein to help support post-workout recovery.”

Starbucks’ 2017 favourite is coming back again, for a limited time. | Starbucks

Starbucks’ Unicorn Frappuccino is back again

Back in 2017, social media feeds were awash with heavily filtered photos of sparkly purple drinks from Starbucks. The beverage in question was, of course, the now-iconic (and vegan-friendly) Unicorn Frappuccino.

In a Reddit thread that same year, one Starbucks barista explained how to order the drink vegan: “I work at Starbucks. Order it with a non-dairy milk, no whip, and ask for some extra blue powder inside the cup instead of the sour blue drizzle. The blue powder is vegan and is what makes the blue drizzle sour-tasting.”

In April 2026, Starbucks tapped into nostalgia for the colourful beverage by bringing it back for Coachella. Now, the Unicorn Frappuccino is making another return—but there are two catches. First, it will only be available for three days. Second, Starbucks hasn’t revealed exactly when those three days will be. Watch this space.

Daily Harvest’s new lineup pays tribute to the host nations of the World Cup. | Daily Harvest

Celebrate the World Cup with Daily Harvest’s new smoothie range

The World Cup has officially kicked off, and Daily Harvest is celebrating the occasion with smoothies, of course.

The brand has launched three limited-edition blends inspired by the tournament’s host nations, and, as always, they’re all vegan. There’s Cherry Pie Protein for the US, Blueberry Maple for Canada, and Mango Chile for Mexico. Fans can try them individually or pick up the Hat-Trick Pack, which includes all three flavours.

“This summer, the world’s eyes will be on the three host nations of North America, and we wanted to celebrate the best way we know how: through delicious food powered by organic fruits and vegetables,” said Daily Harvest CEO Ricky Silver. “Each of these countries brings something extraordinary to the table, and that inspired us to capture those flavours in a cup.”

The smoothie brand is also running a sweepstakes tied to the launch, with vacation prizes to each of the three North American host countries up for grabs.

Mother Other is a tribute to the “women who taught us hospitality,” say founders Taylor Herbert and Alexi Mondolini. | Mother Other

Vegan Food Network food truck champions set to open new restaurant in Denver

Back in 2023, Food Network’s The Great Food Truck Race crowned its second-ever vegan winner: The Easy Vegan. Now, founders Taylor Herbert and Alexi Mondolini are embarking on a new chapter. But this time, it’s one with a permanent home.

Their new restaurant, Mother Other, is set to open on South Broadway in Denver at the end of June. Like their award-winning food truck, the space will be entirely vegan, serving elevated plant-based dishes such as carrot and ginger bisque, potato and chive pierogi, and spring pea and leek dumplings.

“This place was built by community, inspired by the women who taught us hospitality & made possible by all of you,” the duo wrote in an Instagram post. “We can’t wait to share it with you.”

LesbiVeggies has a brand new spot in Camden, and it’s already a hit. | LesbiVeggies

Cult-favorite New Jersey vegan restaurant  returns just in time for Pride Month

LesbiVeggies is back. The vegan, gluten-free restaurant previously operated in Audubon, New Jersey, but that location closed in 2024 after founder Brennah Lambert decided the neighbourhood wasn’t the right fit. Now, the business has found a new home in Camden, NJ, where Lambert says it’s connecting with a more diverse customer base.

“I just feel like what I’m going for now matches my surroundings,” she told Philadelphia Gay News. “I feel like I’m in the right space.”

The new location is already proving popular, serving an array of plant-based dishes, including cauliflower wings, birria tacos, fried oyster mushrooms, and more.

“People think that communities like Camden don’t care about their health or don’t want to try something different—that they wouldn’t want a vegan spot,” said Lambert. “But no, they’ve been waiting for it.”

The new vegan caviar is made with seaweed.

Lidl has created vegan caviar, and it costs just over $2

Traditional caviar—the salt-cured, unfertilized eggs of sturgeon—is far from vegan, and it’s certainly not cheap. In fact, some of the world’s most expensive varieties can cost more than $34,000 per kilogram. But according to European grocery retailer Lidl, you can enjoy a similar experience without the fish eggs—or the eye-watering price tag.

Earlier this year, the retailer’s vegan seaweed pearls (aka plant-based caviar), which retail for £1.79—or just over $2 per tub, went viral in Ireland before making their way to the UK for Japan Week in May. Could the US be next? Keep a close eye on the shelves. Sold under Lidl’s Vitasia brand, the seaweed pearls come in two varieties: black and orange.

https://vegnews.com/white-chocolate-oreo-bar-frappuccino-smoothies-food-news

Vegan Cocktail Foaming Solutions

From trendhunter.com

Vegg White By Vegg White has launched Across Asia-Pacific 

Vegg White, a plant-based alternative to egg whites created by Polish founders Kacper Dylak and Piotr Pieron, is expanding across Greater China, Japan, South Korea, Singapore and Australia through a partnership with brand strategist Nimbility. Designed for contemporary mixology, the product features a vegan foaming formula that replicates the texture, foam stability and mouthfeel of fresh egg whites while offering greater consistency and a longer shelf life. Mixologist and content creator Kevin Kos joined the company as co-owner in February 2026 and will help lead educational initiatives supporting the expansion.

The partnership leverages Nimbility’s distributor network, hospitality relationships and activation capabilities to introduce Vegg White to leading bars and hospitality venues across the region. The product is designed to support foam-driven cocktails and low- and no-alcohol serves while reducing operational challenges associated with fresh egg whites, including food-safety risks, allergen concerns and product waste.

For hospitality operators, Vegg White provides a reliable, scalable ingredient that supports both cocktail performance and sustainability goals. As Asia-Pacific’s bar scene increasingly emphasizes texture, presentation and operational efficiency, the expansion reflects growing demand for plant-based, functional ingredients that help venues deliver consistent premium drinking experiences.

Why This Trend Is Growing

Vegan Cocktail Foams

Plant-based foaming ingredients are reshaping premium mixology by delivering egg-white-like texture, stability and mouthfeel without animal-derived inputs.

Functional Bar Ingredients

Shelf-stable cocktail components create new efficiency models for hospitality venues balancing consistency, food safety and high-end presentation.

Low-no Alcohol Texture

Texture-enhancing vegan formulas expand the sensory appeal of low- and no-alcohol drinks, helping bars elevate non-traditional serves beyond flavour alone.

                                                        From: Fruit-Focused Foam Toppers

Industries Being Reshaped

Hospitality

Bars, hotels and restaurants gain access to scalable plant-based ingredients that reduce waste, simplify operations and support premium beverage programs.

Food Technology

Ingredient innovation in plant-based emulsification and foaming opens white-space opportunities for alternatives that replicate animal-based culinary functions.

Beverage Distribution

Regional distributor networks become strategic channels for introducing specialized mixology products into high-growth Asia-Pacific cocktail markets.

https://www.trendhunter.com/trends/vegg-white

UK: Inside Bath's underground vegan eatery where the 'meat' tasted just like the real deal

From somersetlive.co.uk 

You could walk through central Bath a hundred times and never notice it's there. But in the basement of Chapel Arts Centre is the most happening vegan hangout spot in Somerset.

My childhood best friend is a vegan. So when we arranged to meet up in Bath, I figured the steakhouse was out. Fish and chips probably wouldn't do either. And KFC could definitely strike the wrong chord.

Thankfully, there's Plant. Eat. Licious, hereby referred to as PAL. They've set up shop in the basement of Chapel Arts Centre, but don't be fooled: there's nothing dark or dingy about this subterranean gem.

                                                                                        (Image: Phoebe Hobbs)

As you descend the steps and go inside, you'll be greeted with the lushest, greenest hang out spot in Bath, the kind that makes a writer want to break out a Dulux colour chart to count all the shades on display.

PAL is adorned with hanging plant pots, mint coloured paint and a whole wall of verdant synthetic grass. Doubling up as a cafe and restaurant, you can order pancakes in the morning, afternoon tea at lunchtime (strictly pre-booked), and a cheeky glass of wine in the evening.

Articles about veganism tends to attract a lot of the same arguments, so let's get one thing straight: I'm a food critic, not an ethicist. I'm not here to litigate the moral, environmental, or religious implications of this or that diet.

I go to cafes to enjoy good grub and good company. If a plant-based cafe can provide that, then it's fine by me.

First, I kicked things off with a flat white paired with almond milk (£3.50). The milk substitute introduced sweet, nutty tasting notes to my usual coffee order and went down a treat.

On to lunch. I ordered a 'lamb' Kofka with pitta, golden fries, salad, and vegan tzatziki dip (£13.95). Believe it or not, the meat-free lamb meatballs tasted almost exactly like the real deal! Frankly, I was almost suspicious.

The only thing that gave the game away was a subtle mushroomy aftertaste betraying its true ingredients. But the meat-free meatballs were every bit as succulent as their counterparts. Meanwhile, you can never go wrong with pitta.

And whatever they used as a substitute for yoghurt in their tzatziki, I couldn't tell you a single difference in taste or texture.

What's really wonderful about the menu is that it allows for more people to enjoy a good old fashioned slap-up meal, not less. And I don't just mean vegans.

A plant-based menu means every dish is safe for lactose-intolerant people. Similarly, every dish is safe for people with an egg or seafood allergy. A plant-based menu also means the food served here is significantly more likely to be Halal or Kosher.

You're never going to have a eatery that's perfectly suited to everyone, but perhaps PAL comes closest as far as Bath goes. You don't need to be a vegan to have a lovely time here, you just need an open mind.

Plant. Eat. Licious. is open seven days a week.

https://www.somersetlive.co.uk/whats-on/inside-baths-underground-vegan-eatery-11014803

Kevin Bacon changes name to Kevin ‘Bean’ to launch meat-swapping campaign ‘Beansday’

From veganfoodandliving.com

A simple weekly habit could spare billions of animal lives, according to a major new plant-based campaign launched this week

Award-winning actor and animal ally Kevin Bacon has temporarily renamed himself Kevin ‘Bean’ to launch a new initiative from the charity Humane World for Animals.

Known as ‘Beansday’, the campaign encourages people to swap meat for beans every Wednesday, demonstrating how small dietary shifts can protect animals, human health, and the planet.

Bean (formerly Bacon), who lives on a 40-acre farm, noted that getting to know animals as individuals forces reflection on food choices. “One simple change in what you eat every Wednesday makes a difference for animals,” he said. “And if becoming Kevin Bean for a little while helps get people involved, I’m all in.”

To support participants, Humane World for Animals (formerly known as the Humane Society of the United States and Humane Society International) has launched an online hub. The platform features an official pledge alongside accessible vegan recipes created by plant-based chefs and influencers to make the mid-week swap straightforward.

Kevin Bean’s new name was revealed in a Public Service Announcement-style video shared on social media.

The actor's transformation into Kevin Bean involved a custom-made bean suit. Photo © Coty Tarr/Humane World for Animals

Why a weekly meat swap matters for animals

The campaign launches against a backdrop of intensive global farming, where an estimated 97.6 billion land animals and 27.9 trillion aquatic animals are killed annually for food.

Kitty Block, president and CEO of Humane World for Animals, stated that Beansday aims to tackle the root causes of animal suffering by offering an easy entry point to plant-based eating.

“Simple actions – like what we put on our plate – go a long way in helping animals,” Block said in a statement.

“By supporting people who choose to embrace more healthy, tasty, plant-based foods, we can also help build a better world for animals and our environment.”

The health and environmental benefits of beans

The campaign doesn’t stop at targeting those who may reduce their meat intake for ethical reasons. Animal agriculture currently accounts for at least 16.5 per cent of human-induced greenhouse gas emissions (equal to global transport emissions combined) whilst consuming 83 per cent of global farmland.

In contrast, beans have a significantly lower carbon footprint and naturally fix nitrogen into the soil, reducing the need for chemical fertilisers.

And for those meat eaters who won’t change for ethical or environmental reasons, they can’t ignore that nutritionally, beans function as an affordable superfood.

High in fibre and protein with zero cholesterol, a single portion of beans contains 100% more fibre than a standard chicken breast. Moreover, transitioning toward a well-planned plant-based diet is consistently linked to lower blood cholesterol, reduced blood pressure, and a lower risk of type 2 diabetes and heart disease.

https://www.veganfoodandliving.com/news/kevin-bacon-change-name-kevin-bean/ 

New Dutch dietary guidelines halve cheese and cut meat to 300g a week

From veganfoodandliving.com

The Netherlands has slashed its national meat recommendations to encourage sustainable, legume-heavy diets

The Netherlands has released new national dietary guidelines, slashing the recommended weekly intake of meat by 40 per cent.

The country’s food agency, the Netherlands Nutrition Centre (Voedingscentrum), updated its famous ‘Wheel of Five’ (Schijf van Vijf) model to reflect a growing urgency around human health and environmental sustainability.

Under the new advice, adults are urged to drop their weekly meat consumption from 500g down to just 300g, with a strict cap of 100g on red meat. The guidance also calls for a major boost in plant proteins, advising citizens to increase their weekly legume intake from 180g to 250g.

Cheese recommendations have also been halved to 20g per day, with the agency explicitly suggesting that consumers alternate between traditional dairy and plant-based alternatives.

© sofiko14/Adobe Stock

A systemic shift toward plant-based diets

This update represents far more than a passive lifestyle suggestion; it signals a coordinated, state-backed transition. The Netherlands is rapidly establishing itself as a pioneer in European food policy, combining nutritional education with legislative action.

Commenting on the updated guidelines in an Instagram post, advocacy group ProVeg International noted: “This isn’t just a suggestion on a website; it’s a policy shift. From Amsterdam banning meat advertising in public spaces to new guidelines for school and office catering, the Netherlands is moving fast toward a 50 per cent plant-based future.”

By integrating these metrics into public procurement, the Dutch government is actively altering the food environment in schools, hospitals, and civil service offices, making plant-based choices the default rather than the alternative.

The Netherlands Nutrition Centre frequently promotes plant proteins, as in this graphic demonstrating the versatility of legumes. Image © Voedingscentrum via Instagram

Why health and environmental sustainability are linked

The driving force behind this dietary redraw is the undeniable overlap between personal wellness and planetary boundaries. The new guidelines are designed to remain nutritionally optimal while drastically reducing the nation’s agricultural carbon footprint.

In a statement explaining the change, Petra Verhoef, director of the Netherlands Nutrition Centre, said: “Health, sustainability, and food safety are inextricably linked. We demonstrate this with the updated Wheel of Five.

“All calculated dietary patterns are as healthy as possible, have a low environmental impact, and respect safe limits. That way, we take good care not only of ourselves, but also of the world around us and future generations.”

This change in dietary guidelines follows a similar nutritional advice update in Finland in late 2024, which saw sales of tofu and canned legumes skyrocket over the following year.

https://www.veganfoodandliving.com/news/new-dutch-dietary-guidelines-cut-meat-recommendation/ 

No Milk, Cheese, Eggs Or Meat: What Foods Do Vegans Eat And Why Are More People Choosing This Lifestyle?

From news.abplive.com

What do vegans eat if they avoid meat, dairy and eggs? Read on to find out the foods that make up a balanced vegan diet, key nutrients to watch for and the health benefits of plant-based eating

Over the past few years, veganism has become more than just a food trend. Some people choose it to improve their health, others are motivated by environmental concerns, while many adopt it because they want to avoid products linked to animal farming. But one question still puzzles many people: if vegans don't eat meat, eggs, milk, cheese or yoghurt, what exactly do they eat?

The answer is much simpler and far more interesting than most people think.

                                                                                                                                  Source: Pexel

Vegan Plate Is More Than Just Salads

One of the biggest misconceptions about veganism is that it revolves around eating salads all day. In reality, vegan diets can be incredibly varied and colourful.

A typical vegan meal may include fruits, vegetables, lentils, chickpeas, beans, rice, oats, pasta, potatoes, nuts and seeds. Foods such as tofu, soybeans and tempeh are also widely consumed because they provide a good source of plant-based protein.

Many of the foods people already eat every day are naturally vegan. From vegetable curries and dal to stir-fries, soups and grain bowls, there are countless options available. In recent years, supermarkets have also introduced plant-based alternatives to milk, cheese, yoghurt and even meat, making vegan eating more accessible than ever.

How Do Vegans Get Protein And Other Nutrients?

Perhaps the most common question vegans hear is: "Where do you get your protein from?"

Nutrition experts say protein can come from a variety of plant foods, including lentils, beans, chickpeas, tofu, soy products, nuts and seeds. When eaten as part of a balanced diet, these foods can help meet the body's daily protein needs.

Calcium, another nutrient commonly associated with dairy products, can be found in foods such as tofu, sesame seeds, tahini, broccoli and leafy green vegetables. Many plant-based milks are also fortified with calcium and vitamin D.

For iron, vegans often include lentils, beans, spinach, whole grains and dried fruits in their meals. Meanwhile, walnuts, flaxseeds and chia seeds are popular sources of omega-3 fatty acids, which support heart and brain health. 

Is A Vegan Diet Healthy?

Research suggests that a well-planned vegan diet may offer several health benefits. Studies have linked plant-based diets with lower cholesterol levels, improved heart health and a lower risk of obesity and type 2 diabetes. Because vegan diets are typically rich in fibre, they can also support digestion and gut health.

However, experts stress that simply avoiding animal products does not automatically make a diet healthy. Like any eating pattern, balance matters.

Particular attention should be paid to nutrients such as vitamin B12, iodine, selenium and vitamin D, which can be more difficult to obtain from plant foods alone. This is why some vegans choose fortified foods or supplements to ensure they meet their nutritional needs.

The bottom line is that veganism is not about what is missing from the plate. Instead, it is about building meals around a wide variety of plant-based foods. With proper planning, a vegan diet can be nutritious, satisfying and suitable for people at different stages of life.

Disclaimer: The information provided in the article is intended for general informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition

https://news.abplive.com/health/no-milk-cheese-eggs-or-meat-what-foods-do-vegans-eat-and-why-are-more-people-choosing-this-lifestyle-1850813

Students Dish Out Free Greggs Vegan Sausage Rolls Across UK Campuses

From peta.org.uk/news 

By Polly Foreman

PETA’s youth outreach initiative is off to a delicious start – thanks to passionate student animal defenders serving up free Greggs Vegan Sausage Rolls and starting conversations about kinder food choices.

Working with university societies across the country, three groups stepped up to take part: the Animal Rights Society at De Montfort University, the Vegetarian Society at the University of Exeter, and the Animal Law Society at Northumbria University. Acting on behalf of animals, each society hosted its own campus stall – giving away 100 vegan rolls and engaging fellow students in positive, eye-opening discussions about plant-based diets.

Real Conversations, Real Impact

Students from the Animal Law Society at Northumbria University

In total, nearly 300 vegan sausage rolls were handed out – with many students trying the pig-free option for the first time. The universities also reported excellent feedback from fellow students:

“Had some really great conversations and a lot of people had positive attitudes towards our cause.”

Animal Rights Society, De Montfort University

“We said to people, ‘Just try one and see whether you like it’. A lot of people did actually try it … and agreed they taste exactly the same as meaty  sausage rolls.”

Animal Law Society, Northumbria University

“Having people that otherwise wouldn’t have tried a vegan alternative … be able to try them because they were free was great. I personally loved seeing people’s surprise at how good and similar the vegan sausage rolls tasted.”

Vegetarian Society, University of Exeter

A Simple Swap

The Vegan Roll Pork-Free, a beloved part of the Greggs menu, has become a staple on UK high streets and university campuses alike – and it costs the same as the meat version.

By giving students the chance to try the roll for free, these outreach events showed that choosing vegan food couldn’t be easier. It can be just as convenient, far more delicious, and far kinder to animals.

Powered by Students

Students from the Vegetarian Society at the University of Exeter

The success of these events is thanks to the dedication of the student societies, who organised and ran their stalls on campus, and to PETA’s Youth Outreach Coordinator  who supported the initiative by arranging materials and supplying the vegan rolls.

Together, they created welcoming spaces where students could explore new foods, ask questions, and rethink what’s on their plate.

A Growing Movement

These events are a glimpse of what’s possible when student activists are empowered to speak up for animals.

With more outreach planned, PETA will build on this momentum – reaching even more students, inspiring more conversations, and making vegan options the go-to choice on campuses nationwide.

Because sometimes, all it takes is one bite to change minds.

https://www.peta.org.uk/news/students-greggs-sausage-rolls/