Whole Foods Gets Vegan Steak, a New Fishless Caviar Hits the Market, and More in This Week’s Food News

From vegnews.com

By Charlotte Pointing

Vegan steak lands at Whole Foods, luxury seaweed caviar hits the market, Los Angeles’ beloved Vegan Street Fair announces its final event, and more in this week’s food news

Earlier this week, we brought you some sad news: Trader Joe’s cult-favourite Turkey-Less Stuffed Roast is staying off shelves for another year.

A moment of silence, please. You can read more about the loss here.

It’s not all bad news, though. This week, we have several exciting updates from the vegan food world, including new ice cream, steak, and even caviar hitting the market. 

Plus, there’s bittersweet news from one of Los Angeles’ most beloved vegan events.

A vegan Halloween flavour has arrived at Salt & Straw

Salt & Straw is embracing Halloween with its new vegan flavour: Chocolate Graveyard Cookie Crumble. | Salt & Straw

We know we can always count on Salt & Straw to provide us with innovative, delicious vegan ice cream. So, we weren’t surprised when we saw that its 2026 Halloween series features a new, spooky, plant-based flavour: Chocolate Graveyard Cookie Crumble. It’s made with dairy-free black cocoa coconut cream, topped with black cocoa cookie crumbles, and has bright red swirls of vegan white chocolate frosting. Sign us up immediately. 

Grab Chocolate Graveyard Cookie Crumble through October at all Salt & Straw scoop shops (or order it for nationwide shipping).

This new luxury seaweed caviar was two years in the making

Pearle’s new caviar is made with seaweed, tamari, and tomatoes. | Pearle

Caviar is considered one of the world’s most luxurious foods, but it comes with high ethical and environmental costs. It is traditionally made with sturgeon roe, and many sturgeon species are threatened with extinction.

That’s why Pearle spent two years developing a more sustainable alternative using seaweed, tamari, and tomatoes. According to the brand, its new shelf-stable vegan caviar “celebrates the flavours of the sea with a delicate burst of briny, savoury umami,” without relying on threatened fish.

Intrigued? Order it now directly from Pearle’s website.

Mycelium steak just landed at Whole Foods

MyForest Foods’ new vegan steak is thinly sliced and full of umami. | MyForest Foods 

New York brand MyForest Foods is on a mission to prove there are no limits to what mycelium can achieve as a meat alternative. Crispy, smoky, umami-packed bacon? Done. Tender pulled pork? Check. Now, the brand has moved on to juicy, savoury, thinly sliced steak, and it’s so good that it has landed in more than 500 Whole Foods Market stores nationwide.

“Pile it onto a cheesesteak, build an Italian beef sandwich, or make it the main event for a good ole’ fashion MySteak & Potatoes,” the brand states.

If you want to try it, do yourself a favour and move fast. According to MyForest Foods, its entire product portfolio is on sale at Whole Foods Market through October 20.

Oatly launches fibre-rich drinks in the UK and new flavours in the US

Oatly’s new drinks pack in 5 grams of fibre per serving. | Oatly

Is fibre the new protein? Oatly is betting on it. The popular oat milk brand has just launched two new drinks in the UK: Fibre Barista and Fibre Low-Cal, each of which packs in 5 grams of the essential nutrient per serving. Plus, they’re fortified with calcium, iodine, vitamin B2, and vitamin D.

“We designed Fibre Barista Edition and Fibre Low-Cal Edition to make it easier to incorporate more fibre into everyday diets,” said Kate Overy, a registered nutritionist and Oatly’s nutrition science communications lead.

“With most people in the UK not consuming enough fibre, getting an extra five grams can be as simple as choosing an oat drink that’s designed with fibre in mind. It’s a convenient, everyday choice that can help contribute to fibre intake without dramatically changing daily habits.”

For now, the fiber drinks are only available in Sainsbury’s in the UK. Could the US be next? Watch this space.

Until then, Oatly has something for American consumers, too. Earlier this year, we reported that Oatly Matcha Lattes and iKaffe Popcorn Flavor were on the way, and the time has finally come. Churro oat milk has also joined the line-up. Keep an eye out at stores near you.

Los Angeles’ iconic Vegan Street Fair is coming to an end

MoreUnique Photography / Vegan Street Fair

After 12 years, Vegan Street Fair is coming to an end. Founder Jessica Cruz announced in an Instagram Reel that the large-scale event is no longer sustainable and that it is time to move on.

“I’ve been holding on for way too long,” she said. “The market is no longer asking for a large-scale vegan event like this, and I haven’t wanted to listen.”

Cruz did, however, confirm that the team behind the beloved event “will be regrouping” and “figuring out what’s next.”

Before that next chapter is revealed, there is still time for one final celebration. The last Vegan Street Fair will take place at Westwood Village in Los Angeles from 11am to 4pm and will be free to attend.

“It’s time to move on,” added Cruz. “We’ve had a really good run.”

https://vegnews.com/mycelium-steak-vegan-caviar-food-news-of-the-week 

PETA’s Guide to Soy- and Gluten-Free Vegan Meat Options

From peta.org

The list of delicious meatless foods keeps getting longer, and we see more gluten- and soy-free options popping up everywhere—which means it’s easier than ever to eat in a way that’s kind to animals, even when you have allergies or intolerances. Check out our list of soy-and gluten-free vegan meats to get you started, and remember, pigs, cows, and chickens are individuals who feel love and form bonds, so please leave them off your plate.

Soy-Free and Gluten-Free

• Beyond Meat products are made with pea protein. Try Beyond Beef, a great staple for DIY ground-beef recipes like tacos, meaty pasta sauces, and hand-formed meatballs. Grill the Beyond Burger and Beyond Sausage for your next backyard barbecue, and fry up the Beyond Breakfast Sausage in Classic or Spicy flavour for your next Sunday brunch feast.
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• Dr. Praeger’s makes several veggie-forward vegan burgers and snacks, including the Perfect Burger, All American Drive-Thru Burger, Mushroom Risotto Veggie Burgers, Super Greens Veggie Burgers, Crunchy Cauliflower Veggie Burgers, and Cauliflower Broccoli Veggie Fries.
• Amy’s Sonoma Veggie Burger is made from quinoa, garbanzo beans, nuts, and vegetables.
• NotCo’s NotBurger is a future-forward vegan burger patty made with plants, and it’s free of soy and gluten.
• MyFOREST Foods makes soy- and gluten-free vegan bacon from mushroom mycelium, with a perfectly crispy texture and a deep, smoky flavour.
• Prime Roots makes its products from the protein-rich root structure of fungi. It offers vegan deli meats, bacon, and pepperoni that are packed with flavour and free from the top 9 allergens.
• Actual Veggies crafts veggie burgers from whole-food ingredients such as black beans, sweet potatoes, kale, and mushrooms. All products are certified gluten-free and soy- and nut-free, but not everything is vegan, so check the labels.
• Sunflower Haché Textured Vegetable Protein has just one ingredient: sunflower seeds. You can also try the Bolognese and Chile Sin Carné varieties to make your favourite recipes while sparing animals who never wanted to be food in the first place.

Soy-Free

• Field Roast vegan meat products are all wheat- and grain-based. They specialize in links, roasts, and meatless loaves—perfect for the holidays or anytime.
• Amy’s California Veggie Burgers come in original and low-sodium varieties.
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• Seitan is a delectable meatless option made of wheat gluten. Available from many companies, it’s popular because it soaks up flavours extremely well and has a satisfying texture. You can also make your own!

Gluten-Free

• Gardein offers four gluten-free varieties: Chick’n Scallopini, Chipotle Black Bean Burger, the Ultimate Beefless Crumbles, and Garden Veggie Burger. These delectable options are made with a soy protein base and make it easy to recreate classic recipes without harming chickens or cows.
• Dr. Praeger’s veggie burgers come in black bean quinoa, California, and many more varieties.
• Amy’s Veggie Loaf is an easy-to-make meal you can find at most grocery stores. You can also opt for the low-sodium version for a healthier dinner that keeps animals safe.
• Before the Butcher’s UNCUT Plant-Based Burgers come in four varieties: Burger, Savoury Chicken Burger, Roasted Turkey Burger, and Breakfast Sausage Patty.
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• Jack & Annie’s uses jackfruit as the base for its vegan meats. From burgers to meatballs and breakfast sausage, many of the brand’s products are labelled gluten-free. Always check ingredients.
• Daring offers frozen, gluten-free chicken-style pieces made from pea protein as well as bowls and entrees. Not all of its products are vegan, so be sure to check the label before adding them to your cart.
• Textured vegetable protein (TVP) is a dehydrated soy product that looks like little flaky nuggets and is a great stand-in for ground beef. It can be rehydrated in about a minute and works well in spaghetti sauces, chili, tacos, and veggie burgers.
• Tempeh is a fermented soy product that comes in the form of a dense cake, usually found in a grocery store’s refrigerated section near the tofu. It’s perfect sliced or cubed and then steamed or fried and added to stir-fries, pasta dishes, salads, and sandwiches. Tempeh is especially delicious when smoked for a BLT … er, TLT. 😊
Try Our Smoky Breakfast Tempeh


All that said, you don’t need to buy products to make a soy- and/or gluten-free meal shine. There are countless hearty, “meaty” whole foods to choose from, such as eggplant, jackfruit, squash, mushrooms, potatoes, yams, and beans, all of which make a great base for entrées while leaving sensitive, playful cows, pigs, and chickens off of your plate.

https://www.peta.org/lifestyle/food/guide-soy-gluten-free-meatless-meat/?pl=10_10_0 

‘Keen bean’ British shoppers are ditching fake meat for beans, according to recent data

From veganfoodandliving.com

British consumers are swapping ultra-processed fake meats for whole plant foods like lentils, beans and tempeh to cut costs and boost health

Photo © sergeyryzhov/iStock

Brits are turning their backs on heavily processed fake meats and embracing humble legumes, driving a significant change in UK eating habits. This is demonstrated in data from NielsenIQ, analysed by climate advocacy group Madre Brava.

According to the group’s Britain Backs Beans report, vegan imitation meat products saw a 4.3 per cent reduction in sales for the first half of this year, compared with the same period in 2025.

But this doesn’t mean that interest in plant-based foods is declining overall. In fact, the data also showed a growing appetite for nutrient-dense, whole ingredients, with sales of whole plant proteins, including beans, pulses, tofu, and tempeh, growing by 7.3 per cent in volume during the first half of 2026.

Lentils saw the biggest leap for dried legumes with a 23 per cent increase in unit sales, while canned and jarred butter beans saw an impressive 30.3 per cent jump.

Household budgets are thought to play a role in this change as plant proteins remain a cost-effective option over meat, especially when it comes to dried or canned legumes.

The report showed that UK shoppers bought more of nearly every kind of bean this year. Source: NielsenIQ/Madre Brava

Why UK shoppers are swapping fake meat for whole plant foods

It’s not just about price; the urge to cut down on ultra-processed foods (UPFs) also contributed to the 4.3 per cent drop in volume sales for imitation meats (those made from textured wheat, pea, or soy protein).

While shoppers are increasingly seeking out clean labels and natural ingredients, this hasn’t left all name-brand vegan products in the dust. Mycoprotein brand Quorn bucked the trend, seeing unit sales rise by 2.4 per cent following targeted reformulations to remove additives from its range.

Meanwhile, gourmet brands like the Bold Bean Co have bolstered the reputation of the humble bean, driving a 30.3 per cent increase in canned and jarred butter bean sales.

“[We’re] on a mission to make people obsessed with beans,” said Bold Bean Co’s Head of Category + Strategic Projects, Beth Latham. She celebrated how the more premium bean products have “reshaped how consumers think about beans, proving they are delicious and can be the hero of a meal.”

By sharing hundreds of mouth-watering bean-centric recipes on social media, the brand has inspired a more positive perception of beans. And it appears to have paid off, with the brand reporting that one in three of its customers are new to the category.

Retailers driving the increase in UK bean sales

A total of 29 brands and supermarkets have stepped up to support the shift towards whole plant foods by joining the Food Foundation’s ‘Bang in Some Beans’ campaign.

Sainsbury’s, M&S, and Lidl are among the supermarkets that have made commitments through the scheme, pledging to actively promote legume consumption.

Speaking on the trend, Chloe MacKean, food business transformation manager at the Food Foundation, said: “We aren’t surprised to see the rise in bean sales. Beans are a triple win for health, sustainability and our wallets.

“They are a healthy and affordable protein source, high in fibre and emit far fewer greenhouse gas emissions than animal protein.”

Let legumes into your life with our best vegan bean recipes

https://www.veganfoodandliving.com/news/british-shoppers-ditch-fake-meat-uk-bean-sales/ 

You Can Turn Lentils Into Fake Meat With This Simple Method

From plantbasednews.org

A group of research scientists has used "freeze structuring" to transform the texture of legumes

You can turn lentils into a texturized protein similar to fake meat with a simple method that has been around for hundreds of years: directional freezing.

According to a new study, scientists have transformed various legumes into fibrous gels with a similar texture to meat by freezing them. The scientists’ research “unlocks” a new route to making affordable, nutrient-dense, texturized alternative proteins, both at home and at an industrial level, out of lentils and other whole foods.

Using directional freezing, or “freeze structuring,” the scientists were able to turn lentils, peas, and beans into a fibrous, versatile, meat-like alternative protein.

The method they used involves soaking legumes and blending them to create a fine, uniform purée, then heating this at 90°C to create a gel. That gel is then frozen from one side using a mould that is insulated on all sides except one, which causes parallel ice crystals to form in the same direction. When thawed, the ice melts, but the directional, fibrous structure formed by the crystals remains.

Scientists from the Institute of Food, Nutrition, and Health at ETH Zürich, Switzerland, carried out the research, which was published in npj Science of Food. Patrick Rühs, professor of food structure engineering at ETH, led the research. 

Rühs said, “During chewing, a directional, fibrous structure provides a distinctive bite that is familiar to – and enjoyed by – many people from meat or fish. In meat and fish, this structure is formed by the directional arrangement of muscle fibres.”

‘This method is so simple that it can be performed easily by anyone in a household kitchen’

ETH ZürichFreeze structuring, or “directional freezing,” gives the legume-based gel a “fibrous structure,” like meat

Using the same freezing method with different legumes facilitates unique textures, and these can be combined to cultivate a desirable mouthfeel. For example, the researchers found that red lentils, black lentils, and mung beans created particularly strong and stable fibres, while soybeans and black beans resulted in softer fibres.

Andrea Bach, a PhD student in Food Structure Engineering who also worked on the research, said, “Our method works with legume species that together account for 96 percent of legume production worldwide.” She added, “The new method is so simple that it can be performed easily by anyone in a household kitchen.”

Water and a freezer are the only tools required for the process.

Kōri tofu, Quorn, and the power of legumes

Plant BaesBoiling and chilling a soaked, blended red lentil puree can turn the versatile legumes into a smooth, tofu-like alternative protein

While using Rühs’s freeze structuring on legumes to create a desirable texture is still emerging, companies like Quorn have used similar techniques to create fibrous meat alternatives. The process has roots in Japan’s kōri tofu, a freeze-dried ingredient first mentioned in the mid-1500s as a shelf-stable, light, and nutritious protein, and there are also countless different recipes for “lentil tofu,” most of which involve boiling, then chilling, the soaked, blended lentils instead of freezing them for a uniform texture.

In the UK, a group of researchers is currently investigating whether beans, peas, and lentils, all of which are cheap, nutritious, and sustainable, could help to preserve British farming amid environmental issues, the climate crisis, and global instability. 

https://plantbasednews.org/news/alternative-protein/turn-lentils-into-fake-meat-method/

Which meat-free alternatives are best for your health?

From saga.co.uk

By Ruth Tierney

From tofu and tempeh to Quorn and pea protein, experts explain the pros and cons of today's most popular meat-free proteins 

So-called “vegan” meats are often low in saturated fat, high in fibre, and they’re good for the planet. However, most count as ultra processed foods, which doesn’t sound so healthy. It’s thought recent concerns over UPFs is behind the £23 million fall in sales of plant-based proteins.

So what’s the truth? While there is no denying that plant-based meat substitutes are processed, this doesn’t automatically make them unhealthy.

“Ultra-processing is a nuanced term – biscuits, crisps and ready meals fall into this category, and all contain high saturated fat, sugar and salt,” says dietitian Louise Symington. “While vegan meat is quite heavily manufactured and may contain stabilisers or emulsifiers, the mince and chunk versions are usually low in fat and sugar, making them a healthy choice.”

Professor Christopher Bryant, executive director of Bryant Research and a fellow at the University of Bath, agrees: “‘Natural equals healthy’ is a rule of thumb that feels intuitive to people, but it doesn’t survive scrutiny. Red meat is natural, yet excess consumption is linked to heart disease, cancer and lowered life expectancy.”

Sometimes, ultra-processing can make food healthier, Prof Bryant points out. “The process of turning legumes, lentils and soya into vegan meat substitutes reduces their phytic acid content, which is desirable as phytic acid hampers the absorption of iron, calcium and zinc. Fortifying vegan products with minerals such as iron and B12 is also beneficial to our health.”

Many consumers of plant-based meat substitutes are younger, yet it’s those over 50 who would probably benefit most from adding them to their diet, says Symington. “Vegan meats are a good option for anyone worried about diabetes or heart disease as they’re generally low in saturated fat,” she explains. “And plant-based alternatives shine in their high-fibre content compared to zero fibre in meat. Most of us aren’t getting the recommended 30g a day, but it’s so important as you age, transforming everything from sluggish digestion to immunity levels, thanks to its ability to boost good gut bacteria.”

Symington does have one caveat, though: “If you have high blood pressure, do check the salt content as some products can be higher in sodium than their meat equivalents.”

How healthy are these four plant-based meats?

Tofu (also called bean curd)

What is it? Tofu is made by curdling, pressing and setting soy milk into a block.

Health benefits: “Soya in the form of tofu, and tempeh [also used in hydrated vegetable protein], is a complete protein with unusually high amounts of all nine essential amino acids. It really competes on the protein scales with animal products,” says Professor Bryant. Essential amino acids are necessary for muscle repair, brain function and immunity.

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Tofu could be beneficial for older adults due to its high content of compounds called isoflavones. A study by Chinese scientists found that higher intake of tofu and isoflavones was associated with a lower risk of cardiovascular disease.

Isoflavones have also been found to prevent osteoporosis-related bone density loss. For extra bone protection, buy calcium-set tofu, adds Symington: “Look for calcium sulphate or calcium chloride in the ingredients, also called firming agents 516 and 509.” A 100g serving of tofu contains 405mg of calcium, which is 40% of your daily needs.

• Calories (all per 100g): 118 kcal
• Fat: 7.1g
• Saturated fat: 1.2g
• Protein: 13g
• Fibre: 1.9g

Serving suggestion: A staple in Asian dishes, it works in stir fries, where seasoning disguises its neutral flavour.

Tempeh

What is it? Less processed than tofu, tempeh is made from whole soybeans that have been fermented then shaped into a block.

Health benefits: The most nutrient-dense of the meat alternatives, tempeh contains more calories than tofu but on average it has double the amount of protein and significantly more fibre.

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Its real superpower lies in the fermentation, which increases the diversity of the gut microbiome. A study by Polish scientists found that tempeh encouraged the growth of healthy bacteria in the digestive tract, including lactobacillus, a probiotic that supports the immune system, relieves gut issues such as bloating, and promotes urinary tract health. According to Malaysian research, the fermentation process in tempeh also raises the levels of nutrients of the raw soybeans and enhances their absorption, particularly vitamins B2, B12 and the neurotransmitter GABA, which can improve memory.

• Calories (all per 100g): 173 kcal
• Fat: 8g
• Saturated fat: 1.5g
• Protein: 22g
• Fibre: 6.7g

Serving suggestion: Its chewy texture is an acquired taste, but it works well in Indonesian curries (where tempeh originated).

Mycoprotein

What is it? Used in Quorn products, mycoprotein is made from the fermentation of a type of fungus found in the soil. It may sound unappealing, but Quorn is the most meat-like substitute in taste and texture.

Health benefits: Created in 1985, Quorn’s health credentials are the most researched of the meat alternatives. A recent study by the University of Exeter found that participants who ate 180g of Quorn products daily (equivalent to two servings of Quorn mince) had a 10% drop in LDL (bad cholesterol) after four weeks compared to those eating red and processed meat.

Another study by Northumbria University found that swapping red and processed meat for Quorn led to a big reduction in intestinal genotoxins (chemicals that can cause bowel cancer), and to a significant increase in good gut bacteria. Scientists at the university are currently studying how the gut uses soluble and insoluble fibres in Quorn to boost the immune system.

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Introduce it to your diet slowly, says Symington. “Some people have digestive issues when trying mycoprotein as their gut bacteria goes crazy fermenting the fibre,” she explains. “Your body does get used to it, but it can be an irritant to people with IBS.” Also worth noting, standard Quorn products are not vegan as they contain an egg binder, but there is Vegan Quorn.

• Calories (based on 100g Quorn Pieces): 97 kcals
• Fat: 1.6g
• Saturated fat: 0.3g
• Protein: 14g
• Fibre: 5g

Serving suggestion: You can substitute most meat products with Quorn’s faux products, from minimally processed Quorn pieces (just three ingredients) to Veggie Ham Slices.

Pea protein

What is it? Extracted from yellow split peas, this is a relatively new protein used by brands such as Beyond Meat in their mince, burgers etc.

Health benefits: One of the best tolerated veggie proteins, it is naturally wheat-free, gluten-free, and soy-free. Its USP is its hefty iron content – it contains more of the mineral than red meat (and all other plant-based meats), according to a new study by scientists in the Netherlands.

Researchers found 3.32g of iron per 100g of pea-based meat, compared to 1.9g in beef. While it’s more difficult for the body to absorb non-heme iron (from plants) than heme iron (from meat), taking vitamin C at the same time helps – pea-based meat is high in vitamin C. However, it is generally high in fat, including saturated fat, likely due to the oils added (often coconut or sunflower) for a “juicy” meat texture.

• Calories (all per 100g): 221 kcal
• Fat: 14.7g
• Saturated fat: 5.8g
• Protein: 15.9g
• Fibre: 4.1g

Serving suggestion: British brand Squeaky Bean uses pea protein in its products. Its Chargrilled Cajun Mini Fillets are great in a salad wrap.

How healthy is jackfruit?

Jackfruit is a popular pulled pork substitute, but our experts don’t rate it as a meat replacement. “Although all plants contain some protein, jackfruit is not a great source of it (just 1-2g per 100g). The clue is in the name – it is a fruit after all,” says Dr Justine Butler, head of research at vegan charity Viva! “Its main benefits are that it is low in fat and provides some vitamins, which can contribute to a balanced diet. Just remember to serve protein-rich foods alongside.”

https://www.saga.co.uk/magazine/health-and-wellbeing/meat-free-alternatives-best-for-health