New Vegan Ben & Jerry’s, Foam Gummies, and a Brave New Oatly: This Week’s Biggest Food News

From vegnews.com 

By Charlotte Pointing

This week in vegan food: Ben & Jerry’s debuts a new non-dairy flavour, SmartSweets launches vegan foam candy, LÄRABAR adds protein bars, and more

It's official: summer is here. If you’re still deciding where to go on vacation, might we suggest Mexico City? We’ve got the lowdown on why the Mexican capital is quickly becoming one of the world’s most exciting vegan food destinations. BRB, booking a ticket. Staying closer to home? We’ve got you covered there, too, with guides to the ultimate veggie burger toppings and where to find the best vegan ice cream sandwiches. But before you start planning your dream summer, let’s dive into this week’s food news. It’s shaping up to be sweeter than ever.

Ben & Jerry’s just introduced a new non-dairy flavour in its Scoop Shops

Since 2017, Ben & Jerry’s has been serving vegans and dairy-free dessert lovers with an ever-growing line-up of non-dairy treats. Today, the brand offers no fewer than 16 non-dairy pint flavours, along with a variety of vegan options at its Scoop Shops. And now, there’s one more to add to the list.

                                                         Ben & Jerry’s latest non-dairy flavour is available in its Scoop Shops. | Ben & Jerry’s

Just in time for summer, Ben & Jerry’s has launched Non-dairy Key Lime Pie at its Scoop Shops. The new frozen dessert features a sweet, citrusy oat milk base swirled with graham cracker pieces for a classic pie-inspired flavour. According to the brand, the ice cream is “tart, sweet, and totally unbeatable.”

SmartSweets launches vegan foam gummies

Whatever gummy candy you’re craving, chances are SmartSweets has a vegan alternative. Swedish Fish? Check. Peach rings? Check. Fluffy, chewy foam candy? Check. Yep, really.

That last option is the brand’s latest innovation. Available at retailers now, SmartSweets’ new Dream Puffs come in adorable cloud and rainbow shapes with the nostalgic soft, squishy texture of classic foam candy. And like all of the brand’s products, they’re not just plant-based, they’re significantly lower in sugar, too. In fact, Dream Puffs contain 91 percent less sugar than traditional foam candy.

                                                    SmartSweets’ new offering is a vegan take on foam candy. | SmartSweets

We were intrigued by the innovation, so we asked Alexandra Thorne, the senior manager of marketing at SmartSweets, a few questions. Here’s what they had to say:

VegNews: What inspired SmartSweets to enter the foam candy category with Dream Puffs?

Alexandra Thorne: ”We are always listening to our consumers and paying attention to what they are eating, loving, and talking about! Right now, that is foam candy. Fuelled by our spirit of innovation, we set out to make a low-sugar, vegan foam candy that delivers on our promise of no artificial sweeteners, added sugars, sugar alcohols, or synthetic dyes. The distinct manufacturing process developed to create Dream Puffs is unlike anything we’ve done before, and the resulting mix of deliciously creamy Strawberry Foam and Peach Foam flavours with our softest, squishiest texture yet is really special.”

VegNews: Why was now the right time to expand beyond your existing candy formats?

Thorne: ”The Swedish Candy trend is directly fuelling demand for foam formats, and foam candy is growing significantly vs. year ago, dramatically outpacing total non-chocolate candy growth. The white space was clear: no low-sugar better-for-you competitor existed in the format, leaving SmartSweets as the only brand that serves the growing foam candy shopper with a better-for-you choice. This resulted in Dream Puffs, a soft and squishy foam candy with 91% less sugar than traditional foam candy and an entirely new candy texture category for SmartSweets, delivering craveable texture consumers want alongside smooth, perfectly balanced flavours - without all the sugar.”

VegNews: Could Dream Puffs lead to additional texture-forward or format-focused launches in the future?

Thorne: ”Absolutely! The early feedback has been amazing, and the excitement for Dream Puffs paired with our consumer data makes it clear that our shoppers are hungry for more. SmartSweets is in the business of reimagining candy as a category, not just optimizing a single format - we’ve built real credibility and scale in the gummy and chewy candy space. That track record gives us the retailer relationships and consumer trust to successfully introduce new formats, flavours, and textures.”

Lärabar debuts new plant-based protein bar line

Lärabar has long proven that great flavour doesn’t require a long ingredients list. Made with an emphasis on whole foods, its bars are known for delivering both taste and nutrition. But the brand decided to raise the bar even higher with its latest launch.

        Lärabar’s new protein bar line comes in three flavours: Peanut Butter Chocolate, Cinnamon Nut, and Lemon. | Lärabar 

Its new protein bars are just as delicious as the originals, but they pack a much bigger protein punch, with 10 to 12 grams per bar. That’s a significant upgrade from the brand’s classic bars, which contain around four grams of protein each. The plant-based bars are available in three flavours: Peanut Butter Chocolate, Cinnamon Nut, and Lemon.

“We heard you. People want more protein, but they don’t want to compromise on taste or quality,” said Scott Baldwin, VP and Business Unit Director for Bars at General Mills. “So we challenged ourselves to make a protein bar that truly tastes like Lärabar, taking everything you love about the original and adding the protein you want.”

China is getting a one-of-a-kind high-fibre Oatly

Oatly is constantly rolling out innovative new products and flavours. The only catch? They don’t always make it to the US. Unfortunately, that’s the case with its latest launch: a high-fibre oat milk that recently debuted in China.

                                                   Oatly’s new milk contains more than seven grams of fibre per bottle. | Oatly

And when we say high fibre, we really do mean it. Each bottle contains 7.5 grams of the nutrient. It’s a marked shift in direction from the US market, which is currently obsessed with maximizing protein. But both Americans and Chinese don’t consume enough fibre. So the brand hopes the new product will help attract more Chinese consumers, where demand for functional foods is rising alongside increased use of GLP-1 medications. The launch comes at a key time for Oatly, as it looks to strengthen its performance in the Chinese market.

Could it come to the US next? Follow VegNews for the story.

https://vegnews.com/food-news-new-ben-jerrys-oatly

The 10 Most-Anticipated Vegan Product Launches of 2026, According to VegNews Editors

From vegnews.com

The plant-based market is booming, and these 10 delicious new launches—from juicy vegan shawarma to ready-to-bake scones—show exactly why

Veganism is here to stay, despite what mainstream headlines may claim—just look at the numbers. In 2025, the plant-based retail market was valued at $7.9 billion, more than double its value in 2017. Circulating rumours of vegan meat giants declaring bankruptcy and long-time brands going under may paint a stark picture, but the numbers don’t lie. According to a recent SPINS report, plant-based sales are actually improving across a number of categories. Plant-based snack bars, protein-rich plant foods, and sustainability aligned products are all helping boost the vegan market sector. 

“The biggest misconception about the plant-based category is that it’s in a massive decline,” Angela Flatland, senior sales director of plant-based at SPINS, told VegNews. “The early momentum and breakout years of high growth, followed by market maturation, mean that a reset and rebalancing is a normal trajectory for any new segment.”

So, what does this mean? More innovation from brands as they seek to meet consumers’ changing needs—and cravings. With the sector poised for more innovation than ever before, vegan companies are stepping up to the plate, and VegNews editors are taste-tasting along the way. Each year, we try thousands of products, and so we’re shining light on the 10 best new products coming this year that you’ll want to enjoy on repeat.

1Oatly popcorn-flavoured milk

At Oatly, pushing boundaries is inherent to the company’s DNA. “The world’s first oat drink company” set out to revolutionize dairy-free milk in 1994, and 32 years later, it’s safe to say they’ve exceeded expectations. With a combination of eco-friendly formulations that deliver on taste and texture, and its cheeky brand identity, Oatly has set itself apart from competitors. And its popcorn-flavoured milk is poised to steal the spotlight even more.

Set for a US release later this year, this novel bev tastes just like buttered popcorn. At-home baristas will relish in its potential for one-of-a-kind drinks—from popcorn cold foam toppers for an artisanal cold brew to caramel popcorn matcha lattes, the drink options know no bounds.

2Forager Greek yogurt

Finally, a protein-rich, vegan Greek yogurt that doesn’t taste like, well, chalk. Forager Project’s new line of Greek-style yogurts swaps out dairy for a thick, tangy cashew-coconut base infused with real, organic fruit.

A tropical blend of mango and passion fruit, summer-forward blueberries and raspberries, and strawberries and rhubarb impart craveable flavour while rice protein packs up to 10 grams per serving—not to mention the added probiotics for a boost of gut-friendly bacteria. Take these yogurt cups on the go and enjoy on their own, or do like we do and top with granola and fresh fruit or spoon into smoothie blends for an upgraded post-gym protein shake.

3Switch Foods’ vegan meat

Juicy chicken shawarma enjoyed in a warm, fluffy pita; herbaceous kafta on a bed of vermicelli rice and cucumber salad tossed in chermoula; and smoky, charred kebabs paired with a tangy yogurt-tahini sauce—skip the exorbitant delivery fees and put that passport away—mouthwatering Mediterranean flavors start in your kitchen thanks to Switch Foods’ new line of authentic meats.

Based in the United Arab Emirates, Switch Foods is poised to revolutionize the freezer aisle with specialty seasoned meats that go beyond standard burger patties and chicken nuggets.

4Just Meat chicken

What came first: the chicken or the egg? At Eat Just, the answer’s easy. Less than a decade after launching JUST Egg, the innovators at this food-tech company turned their attention to chicken made from plants. With more vegan chicken nuggets, tenders, and popcorn chicken options than we can count, Eat Just set out to make, well, just chicken.

This fall-apart-tender protein is juicy, succulent, and shreds just like its animal counterpart, with an impressive 18 grams of protein per serving. Season with your favourite spices or opt for sweet and savoury Sesame Ginger Chicken for stir-frys, tangy Buffalo Chicken for gameday spreads, or Chili Lime Chicken for stuffing into quesadillas.

5Oshi surf and turf

What to do when after a long day, you have dinner to cook and a family with different cravings to please? Luckily, the latest collaboration between Oshi and Offbeast, two vegan protein powerhouses, offers a solution. This Surf N’ Turf bundle brings consumers Oshi’s ultra flaky fish-free salmon filets and Offbeast’s tender, juicy filet mignon in one convenient package boasting a whopping 47 grams of protein.

Grill, bake, or pan-sear, and then serve alongside mashed potatoes and broccolini à la mid-century steakhouses. Or recreate the viral salmon bowl while your dinner date digs into their garlic butter steak. It’s the best of both worlds in one marvellous meal.

6Shire’s Naturals ravioli

At Shire’s Naturals, tender cheese-stuffed ravioli begins with cashews, Himalayan pink salt, cultures, and … classical music. As cashews undergo fermentation as part of the cheesemaking process, cheesemongers at this New Hampshire-based company play Ludwig van Beethoven to help the final product achieve a mild zest reminiscent of its dairy-based counterpart. It’s a method backed by scientists at Reuters, who found that sound waves impact the flavour of cheese as it ages. Once perfected, the cashew cheese is stuffed into pasta for toothsome, pillowy ravioli. Go for the classic cheese, or mix it up with cheesy varieties featuring roasted garlic and spinach.

This East Coast brand is already a familiar favourite for those who live in the region, but left coasters—don’t give up hope. Shire’s Naturals is currently eyeing a West Coast expansion alongside a new product line (hint: kid-friendly vegan ravioli inspired by Chef Boyardee).

7Back to Nature white cheddar crackers

The laidback tunes of The Beach Boys, the Summer of Love in San Francisco, and the rise of the student-led Free Speech Movement—1960s California was the site of major headway across music, politics, counterculture … and yes, snacks, too. From its start in a tiny health food store 66 years ago churning out granola, Back to Nature has solidified its status as a vegan pioneer with a product portfolio that reimagines “America’s favourite snacks” with plant-based ingredients. And now, six years after debuting its Cheeze-It dupe, Back to Nature is at it again with its newest offering: White Chedda Cheezy Crackers. Pack these punchy, crispy, white cheddar crackers into lunchboxes for a savoury snack made without the dairy—schoolyard nostalgia guaranteed.

87th Heaven Dubai chocolate bars

Chocolatier Sarah Hamouda was simply trying to satiate her pregnancy cravings for pistachio and knafeh when she unknowingly changed the world of confectionery forever. Following a now viral TikTok video, Hamouda’s creation was quickly dubbed “Dubai chocolate,” and five years after its initial inception, the bar has become as ubiquitous as vanilla ice cream.

The world went into a frenzy, and Dubai chocolate dupes popped up on shelves everywhere—but enjoying a taste of this milk-laden global favourite proved difficult for vegans (just ask Billie Eilish, who recreated the bar from scratch). Enter: 7th Heaven. This vegan chocolatier recreates the global phenomenon with silky oat milk chocolate, crunchy shredded phyllo, and luscious pistachio butter for a bite-sized treat that rivals the original.

9Joolies sour dates

Soft, gooey, and caramelly, Medjool dates have gained a reputation as nature’s candy. Stuff them with artisanal nut butters, coat them in dark chocolate, sprinkle with a dash of flaky salt, and you’ve got a homemade, better-for-you Snickers bar. Want an even simpler date dessert? The connoisseurs at Joolies took note, and they’re reinventing nature’s candy, quite literally.

Hand-picked, California dates are dusted in a sour, no-sugar-added coating for a chewy, lip-puckering treat that’s reminiscent of your favourite gummies. Sneak them into the movie theatre for the next summer blockbuster, enjoy as pre-workout fuel, or simply indulge in an afternoon pick-me-up. We promise this is one fruit your kids will fight you for. Now, only one question remains: Blue Raspberry, Watermelon, Peachy, or Cherry Cola?

10Sweet Loren’s ready-to-bake scones

The master bakers at Sweet Loren’s know that every successful recipe starts with a commitment to quality. Simple, non-GMO ingredients are at the heart of each decadent treat at this cult-favorite brand—from the chocolate chunks used in its ready-to-bake Fudgy Brownie Cookie Dough to the sustainably sourced palm oil in its puff pastry and pizza crusts. And now, a new fuss-free baked good looking to make your mornings sweeter: scones!

Available in Chocolate Chunk and Cinnamon Brown Sugar varieties, these place-and-bake scones reach the perfect light, tender, and slightly crumbly texture with just a few minutes in the oven. Low effort, maximum upgrade to your cup of morning tea—we’ll cheers to that.

https://vegnews.com/best-new-vegan-products-of-2026

This Week in Vegan News: Vegan Surf and Turf Is Here, Free Ben & Jerry’s, and More

From vegnews.com

It’s been a busy week in the world of vegan food news—from new cheesy crackers to Oatly’s expansion, here’s what you need to know

It's been a busy few weeks. A clip began circulating of Timothée Chalamet making those divisive comments about opera and ballet, and the headlines and think pieces are still pouring in.

Hollywood has been preparing for the Oscars, while we’ve been busy indulging in new vegan launches from Expo West. Speaking of which, you can read about some of the most exciting launches from the event below (and don’t worry—there’s more to come), as well as updates on how to get free ice cream, a new vegan scramble at Whole Foods, and more.

Oshi and Offbeast have teamed up to create a vegan surf and turf pack. | VegNews

Oshi launches vegan surf and turf

We’ve seen vegan surf and turf recipes before, but an actual pre-made version you can buy in stores? That’s a first. Oshi announced the exciting new product at Expo West. Its new Surf & Turf pairs the brand’s plant-based salmon fillets with a plant-based filet mignon from vegan steak brand Offbeast. The protein-packed offering—each pack contains nearly 50 grams—will be available on store shelves soon. And that’s not all: Oshi is also launching new White Fish Fillets.

Here’s when you can get a free Ben & Jerry’s cone

                                                                                                               Ben & Jerry's

Is there anything better than free ice cream? That was rhetorical, but we’ll answer it anyway: no, there isn’t. On April 14, Ben & Jerry’s is celebrating its annual Free Cone Day in many of its scoop shops around the world. There’s no catch—you just head to one of its shops, wait in line, and choose your favourite flavour, for free. Ben & Jerry’s Scoop Shops offer several dairy-free options made with oat milk, including key lime pie, chocolate chip cookie dough, and mochaccino chip.

Crafty Counter’s newest vegan egg product makes breakfast easier than ever. | Crafty Counter

WunderEggs Protein Scramble arrives at Whole Foods

If you’re a loyal Whole Foods customer, you’ve probably seen Crafty Counter’s WunderEggs on the shelves before. The brand’s pioneering vegan eggs have been available at the chain for around three years. But now, Crafty Counter is launching a brand-new product for customers to enjoy: Protein Scramble. Served hot, the new offering features vegan chorizo made from upcycled mushroom stems and scrambled WunderEggs.

“We built our name on cold, ready-to-eat egg alternatives that stopped people in their tracks,” said founder and CEO Hema Reddy. “Now we’re bringing that same obsession with clean protein into hot breakfast. The Protein Scramble is just the beginning.” 

Morningstar Farms’ new vegan chicken pairs the plant-based protein with a savoury garlic sauce. | Morningstar Farms

Morningstar Farms launches vegan chicken breast with garlic herb sauce

Morningstar Farms is known for its wide range of innovative plant-based products. The brand offers everything from vegan corn dogs to spicy breakfast patties to Korean BBQ riblets. Recently, it expanded the line-up with an exciting new product: Vegan Chik’n Breast With Garlic Herb Sauce. According to the brand, the new vegan chicken pieces—packed with 22 grams of protein per serving—are “tender and juicy” and very easy to prepare. All you need to do is heat and serve.

Back to Nature adds two new flavours to its Cheezy Cracker line-up

Back to Nature, which recently underwent a major rebrand, is upping its cracker game. While the company has long offered a range of plant-based crackers, including its popular Cheezy Crackers, it has now expanded the line-up with two new flavours. Keep an eye out for White Chedda Cheezy Crackers and Hot & Spicy Cheezy Crackers, coming soon.

Prime Roots expands to Canada

Canadians will soon be able to get their hands on Prime Roots’ mycelium-based deli meats. While the brand was founded in Canada, this marks the first time its allergen-free plant-based meats—like Classic Smoked Roast, Pizzeria Spiced Slices, and Applewood Smoked Slab—will be available in the country. To make the expansion possible, Prime Roots partnered with Dot Foods, North America’s largest food industry redistributor.

“As a Canadian-founded company, I’m excited to bring Prime Roots home to tens of thousands of operators and consumers in Canada who have been demanding it, and we’re excited to finally be here,” said Kimberlie Le, co-founder of Prime Roots.

Oatly eyes a multi-million dollar expansion. | VegNews

Oatly invests $16 million to expand capacity

Dairy-free demand is rising in Europe, and Oatly is preparing to serve more customers than ever. The brand recently announced it will invest $16 million to expand production at its factory in Sweden from 150 million litres to 200 million litres. Oatly hopes the move will also help reduce its carbon footprint, for example, by improving energy efficiency.

“We’re seeing growing demand for our products, so the time is right to upgrade our Landskrona site, which has performed fantastically well in recent years, both in stability of output and outstanding cost management,” said Simon Broadbent, SVP of sustainable operations at Oatly. 

https://vegnews.com/vegan-news-surf-and-turf-ben-and-jerrys 

Oat Milk Is Winning the $13 Billion War Over Your Morning Coffee

From vegnews.com 

Plant-based demand is helping the coffee creamer industry skyrocket, with the global market projected to approach $13 billion by 2035

It's been more than 75 years since the first coffee creamer hit store shelves, and it’s still a staple in many people’s daily coffee routine. But lately, the category has been experiencing serious growth—largely driven by rising demand for plant-based options.

In fact, according to a report from Future Market Insights (FMI), the global market could reach nearly $13 billion by 2035. For context, it was valued at nearly $6 billion in 2025. The market research platform says growing demand for plant-based foods and functional nutrition are two key factors driving the creamer market’s growth.

“This evolution is spearheaded by a rejection of traditional dairy in favour of oat, almond, and coconut bases, alongside the integration of ‘superfood’ ingredients like MCT oil, collagen, and adaptogens,” reads a press release.

North America is one of the biggest markets for vegan creamers, which isn’t surprising considering Americans have long been fans of adding creamer to their coffee. In fact, a 2024 survey from Drive Research found that 77 percent of Americans add either milk or creamer to their coffee.

The study also observed that interest in vegan creamers is rising. Preferences for oat milk, for example, have grown by 90 percent since the platform’s previous survey in 2022, while preferences for almond milk have increased by 71 percent.

                                                                                          Grandbrother's Images | Canva

Young coffee drinkers and café culture reshape the creamer market

However, according to FMI, India is currently leading the market for non-dairy creamers. This is largely because the country is seeing surging coffee demand among younger generations. China, too, is experiencing a boom in the dairy-free creamer market.

Senior analysts at the research firm note that café culture is also helping drive global growth. As coffee chains get more creative, consumers want to recreate those drinks at home. Recently, for example, Starbucks announced a new spring menu with several veganizable options, including a Toasted Coconut Cream Cold Brew and an Iced Ube Coconut Macchiato.

Dairy-free brands have also spotted the trend and are consistently launching new creamers. In 2025, for example, Oatly rebranded its creamers with new carton packaging.

Oatly

“Oatly Oatmilk Creamers are designed for people who are looking for a sweeter, bolder, and more indulgent coffee experience, especially at-home—whether they’re adding a dash into a French press, pour-over, or really any type of coffee,” Malia Killings, creative director and design director at Oatly North America, told VegNews at the time. 

Echoing FMI’s findings, she added: “We’re seeing demand for personalized coffee experiences grow, especially among the next generation of coffee drinkers who prefer a wide array of unique flavour options. Oatly’s Oatmilk Creamers offer those consumers endless possibilities for crafting customized coffee creations.”

Want to get in on the dairy-free creamer hype? Find some of our top picks here.

https://vegnews.com/vegan-creamer-market-boom

Oatly Popcorn Milk, Starbucks’ Ube Drinks, and More Vegan Food News This Week

From vegnews.com

This week’s vegan food news includes Beyond’s latest rebrand, new ready-to-bake treats from Sweet Loren’s, Whole Food’s latest vegan launch, and more

It's March, and we all know what that means: spring has finally arrived.

If feeling the sun on your face has inspired you to book a vacation, we’ve got some destination ideas. A recent report from Chef’s Pencil highlighted several European countries where the plant-based scene is thriving, as well as one of the best vegan cities in the US (if you’d rather keep your travel domestic). Intrigued? You can find out more here.

But in between dreaming about summer vacations, catch up on this week’s food news. Below, we’ve got the lowdown on new products from Oatly, Starbucks’ new vegan-friendly spring menu, and more.

                                 Oatly’s popcorn-flavoured oat milk is perfect for barista-quality at home lattes. | VegNews

Oatly Matcha lattes and popcorn-flavored oat milk coming in 2026

We love a fancy barista-made coffee as much as the next person, but let’s be honest—they add up quickly when you’re treating yourself every day. Thankfully, Oatly is launching two new flavoured oat milks, both ideal for jazzing up at-home iced lattes. Matcha Oat Drink and iKaffe Popcorn Flavour will hit US shelves in late 2026. If you’re in the UK, there’s even better news: they’re already available to buy.

Starbucks’ spring menu is officially here, and a number of drinks can be made vegan with one simple swap. | Starbucks

Starbucks launches new veganizable ube, toasted coconut, and lavender drinks this week

The best time to treat yourself to one of those fancy coffee shop drinks? On a sunny spring day, of course. Starbucks’ spring menu has officially launched, and it includes several vegan-friendly options, including the Toasted Coconut Cream Cold Brew, Toasted Coconut Latte, and Iced Ube Coconut Macchiato. The Iced Lavender Latte and Lavender Crème Frappuccino have also returned. 

In addition to these new and returning drinks, the coffee chain is also offering non-dairy cold foams in lavender, toasted coconut, and ube flavours. All drinks can be made vegan by choosing dairy-free milk. Read more about the new Starbucks spring menu here.

                                      Whole Foods expands its 365 range with new meatless steak strips. | Big Box Vegan

Whole Foods launches its own vegan steak strips

Whole Foods Market’s 365 range is a reliable bet for plant-based options. It offers everything from pantry staples like beans, pasta, and sauces to dark chocolate treats and dairy-free milk. Now, plant-based shoppers can also stock up on the brand’s new Meatless Soy-Based Steak Strips, recently spotted in stores for $6.49, per Big Box Vegan. Each serving of the vegan meat product contains 15 grams of protein.

Beyond’s new rebrand expands its product portfolio beyond meat alternatives. | Beyond

Beyond rebrands to Beyond The Plant Protein Company

Back in the summer of 2025, Beyond Meat decided to rebrand to simply Beyond, a sign that it was distancing itself from being pigeon-holed in the plant-based meat category. Now, it has taken the rebrand a step further. In a new post on Instagram, the brand announced it is now Beyond The Plant Protein Company. “A new chapter begins,” the post reads. “Rooted in unlocking the power of plants.”

In a statement sent to VegNews, a spokesperson for the company said: “Our mission has always been about unlocking the power of plants to transform how we think about protein. As we continue to innovate and expand beyond meat mimicry, this updated positioning reflects our commitment to offering nutritious plant protein options made with clean, simple ingredients across a variety of categories and designed to meet the evolving needs of today’s consumers.”

In addition to its rebrand, Beyond The Plant Protein Company (also still known simply as Beyond) also recently announced it was expanding its latest line of protein drinks with four new flavours: Cherry Berry, Strawberry Lemonade, Piña Colada, and Cucumber Grapefruit.

“As demand for protein rises and consumers place greater emphasis on fibre and overall nutritional quality, we are excited to extend our portfolio into new categories, emphasizing compelling macronutrient profiles to meet modern consumer expectations,” the brand said.

                                      Sweet Loren’s recently debuted ready-to-bake scones and breadsticks. | VegNews

Sweet Loren’s to debut break-and-bake scones, breadsticks

It’s only March, but 2026 is already shaping up to be an exciting year for Sweet Loren’s. In February, for example, the allergen-friendly, dairy-free cookie dough brand revealed it was bringing back its bright pink, heart-shaped, Barbie-themed cookie dough for a limited run. Now, it has unveiled two new products: Ready-to-Bake Scones and Sticks. Each comes in two flavors—the scones are available in Chocolate Chunk and Cinnamon Brown Sugar, while the sticks come in Garlic Herb and Cinnamon Sugar.

SaVeg, a vegan café operated by YouTuber Rose Lee and her mom, is closing its doors. | SaVeg

Vegan YouTuber Rose Lee of Cheap Lazy Vegan is closing her vegan café 

Rose Lee is best known for her popular YouTube channel, Cheap Lazy Vegan, which has nearly 800,000 subscribers. But the recipe developer has also helped run SaVeg, a vegan Korean fusion café in Calgary, Alberta, with her mom for more than eight years. However, at the beginning of March, a social media post announced that SaVeg would be closing. Her mom, Vera Lee, is retiring, while Lee is choosing to focus on vegan content creation.

However, the post hinted that this may not be the end entirely. “Right now, we are working on something special to leave a little piece of our café behind,” it reads. “We will share updates on this soon!”

https://vegnews.com/food-news-popcorn-oatly-spring-starbucks

Oatly loses long-running 'milk' battle with dairy lobby

From bbc.co.uk

Plant-based drink maker Oatly has lost a long-running legal battle over its use of the word "milk" in its marketing.

The Swedish company tried to trademark the slogan "post-milk generation" in the UK in 2021 but Dairy UK, the representative body for British dairy farmers, objected.

Following rulings in several courts, the UK Supreme Court on Wednesday said Oatly could neither trademark nor use the phrase "post-milk generation".

The long-running dispute has centred on Dairy UK's argument that, under trademark law, the term "milk" can only be used to refer to products that come from an animal.

The Supreme Court ruled the phrase "post-milk generation" could confuse people over whether Oatly's products are completely milk-free or merely have a low milk content.

Oatly's general manager for the UK and Ireland, Bryan Carroll, said the case was "a way to stifle competition and is not in the interests of the British public".

"This decision creates unnecessary confusion and an uneven playing field for plant-based products that solely benefits Big Dairy."

Because the relevant law only applies to food products, Oatly is still allowed to sell t-shirts bearing the slogan "post-milk generation" which it had made before the ensuing legal battle.

In November 2021, Dairy UK appealed to the Intellectual Property Office (IPO) not to let the company trademark the phrase. The IPO rejected Oatly's application to trademark the phrase.

The firm took the decision to the High Court, which ruled that the IPO was wrong to conclude that consumers would be confused by the phrase.

But the Court of Appeal ruled in December 2024 that the term "milk" can only be used to describe animal products.

Following the ruling, Judith Bryans, chief executive of Dairy UK said the body was "delighted".

The ruling, she said, "helps ensure that long-established dairy terms continue to carry clear meaning for consumers".

Last year, the EU parliament voted to ban the use of terms such as "oat milk" and "veggie burger" — but such a ban will not come into force until it is backed by the European Commission and all 27 member states.

European farmers have argued such terms mislead consumers and threaten their industry.

Environmentalists have said that the ban will harm sustainability efforts and is an overreach by the meat and dairy industries.

Richard May, partner at law firm Osborne Clarke, said of the Supreme Court ruling: "It confirms that, even post-Brexit, the UK will continue to take a strict approach to the use of protected dairy terms, closely aligned with the EU regime.

"The key principle is straightforward: if a product is not derived from animal milk, it cannot be marketed using reserved dairy designations such as 'milk' or 'cheese'."

Companies like Oatly will now likely limit their use of terms like "dairy-free" to "factual" information, rather than branding and marketing, May said.

https://www.bbc.co.uk/news/articles/cx2gnl45g40o