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

6 high-protein vegan dinners for when you're too tired to cook

From msn.com/en-us

Some nights, you just don't have it in you. The kids are done, the inbox is full, and the idea of chopping, marinating, or doing anything that takes more than thirty minutes feels genuinely impossible. That's not a failure of motivation. That's just Tuesday.

The good news is that plant-based eating actually has your back on those nights more than you might think. Analysis of eating records from people following plant-based diets shows they typically get significantly more protein than they need each day, and beans, lentils, and canned legumes are among the most reliable sources. These six dinners lean on exactly those pantry staples. They're fast, filling, and genuinely satisfying, even on your most depleted evenings.

1. Creamy Butter Bean Tomato Skillet

This is one of those meals that sounds fancy but asks almost nothing of you. Butter beans cook up in a rich, creamy tomato sauce in under thirty minutes, and with around 16 grams of protein per serving, it's a genuinely easy way to meet your protein goals even on a lazy evening.

1. Creamy Butter Bean Tomato Skillet (Image Credits: Unsplash)

All you need is a can of butter beans, a can of crushed tomatoes, some garlic, olive oil, and whatever herbs you have around. Legumes like butter beans are among the most reliable plant-based protein sources out there.

They're affordable, versatile, and packed with fibre and essential amino acids. Serve this over crusty bread or toss in some cooked pasta and you've got a complete, comforting dinner with almost no effort.

A handful of baby spinach stirred in at the end adds iron and colour without any extra work.

2. One-Pot Curried Lentil Soup

2. One-Pot Curried Lentil Soup (Image Credits: Pixabay)

A curried lentil soup is warming and comforting, perfect for cooler evenings with its Indian-inspired spices, and comes in at around 17 grams of protein per serving. Lentils are genuinely one of the most low-effort high-protein foods in a plant-based kitchen.

Cooked lentils lead the plant protein pack at 18 grams per cup, which means even a modest bowl goes a long way toward keeping you full. The trick with lentil soup is that it actually tastes better when you don't fuss over it.

Dump everything into one pot, simmer, and walk away. This kind of lentil vegetable soup is made with simple ingredients and works well for year-round dinners and meal prep.

Make a big batch on Sunday and you're set for a few nights in a row, which is honestly the kind of planning that saves tired weeknights.

3. Sweet Chili Tofu Stir-Fry with Brown Rice

3. Sweet Chili Tofu Stir-Fry with Brown Rice (Image Credits: Pexels)

Stir-fried tofu and veggies tossed in a sweet chili sauce make for an easy vegan dinner that delivers around 17 grams of protein on its own. Add a cup of cooked brown rice and you'll stack on another 9 grams of plant protein.

That combination alone puts you in a really solid place nutritionally without much hands-on time at the stove. Soy foods like tofu work especially well in stir-fries, where high heat creates that satisfying crispy edge that makes the whole dish feel more substantial.

Use extra-firm tofu, press it for ten minutes, cube it, and let the pan do the work. Frozen stir-fry vegetables cut prep down to almost nothing.

This is one of those dinners that looks more impressive than it is, which is exactly the energy we want on a tired night.

4. Peanut Chickpea Stew

4. Peanut Chickpea Stew (Image Credits: Unsplash)

This type of peanut stew uses chickpeas and peanut butter as its protein base, making it a genuinely easy high-protein meal that delivers around 21 grams of protein per serving without any bread. The peanut butter creates that velvety, rich texture that makes it feel indulgent even though you're basically just stirring a few pantry staples together.

It's the kind of dinner that feels like a reward after a long day. Whole grains, beans, and lentils provide a full package of complex carbohydrates, protein, iron, zinc, and B-vitamins, and you can round out the meal with nutritional yeast for extra B12, or mix in nuts and seeds for healthy fats and magnesium.

Serve the stew over rice or with warm flatbread. It reheats beautifully, so leftovers actually feel like a treat the next day.

5. Spiced Chickpea and Quinoa Buddha Bowl

5. Spiced Chickpea and Quinoa Buddha Bowl (Image Credits: Pexels)

A well-built Buddha bowl combines vegetables, nourishing grains, and plenty of vegan protein, and a peanut-dressed version can clock in at around 19 grams of protein per serving. The real beauty of a bowl dinner is the assembly.

Cook the quinoa ahead, roast a can of chickpeas in the oven with cumin and smoked paprika, and layer everything over greens with whatever sauce sounds good. Roasted sweet potatoes and black beans pair beautifully with fluffy quinoa and a zesty avocado-lime dressing in a colourful, nutrient-dense bowl that's easy to batch ahead.

The whole thing comes together in about twenty-five minutes, and because each component is so simple, you can mix and match based on what's already in the fridge. Getting a variety of different plant protein sources on the plate, like pairing grains with legumes, ensures you're covering all the amino acids your body needs.

6. Red Lentil Curry with Sweet Potatoes

6. Red Lentil Curry with Sweet Potatoes (Image Credits: Pexels)

This Indian-inspired red lentil curry with sweet potatoes is creamy, hearty, and ready in just a few simple steps. It's deeply flavourful and satisfying, and you can make it on the stovetop or in an Instant Pot.

Serve it with steamed rice for a quick, filling weeknight dinner. Red lentils break down as they cook and naturally thicken the sauce, so there's no blending or extra steps needed.

It practically makes itself. Research suggests that replacing some animal-based protein with plant-based sources may help reduce the risk of chronic diseases like heart disease and diabetes.

Plant-based foods also contain important antioxidants, vitamins, and minerals, and the fiber in plant proteins supports satiety and improved gut health. A pot of red lentil curry ticks all of those boxes while also being genuinely cosy.

Freeze any extra in portions and future-you will be very grateful. The thread connecting all six of these dinners is that they rely on ingredients you can keep stocked without much planning: canned legumes, dried lentils, tofu, and a few good spices.

Foods like beans, lentils, tofu, and whole grains can provide the protein your body needs, often with less saturated fat and sodium than animal-based options. On the nights when everything feels like too much, it helps to know that nourishing yourself doesn't have to be complicated.

Sometimes the simplest pot on the stove is the most satisfying one.

Want to see more? Then check out my blog!

https://www.msn.com/en-us/health/nutrition/6-high-protein-vegan-dinners-for-when-youre-too-tired-to-cook/ar-AA22r1aZ

Protein-rich foods for vegans who want to build muscle

From news.laodong.vn

A vegan diet can still support muscle building if it is supplemented with enough protein, calories and combined with a variety of plant food sources

Many people believe that to gain muscle, you need to eat more meat, eggs or use whey protein. However, according to nutrition experts, vegans can still build muscle if they know how to choose suitable foods and ensure daily nutritional needs.

The vegan diet is completely focused on plant-based foods such as green vegetables, fruits, beans, nuts and whole grains. Not only considered environmentally and animal-friendly, this diet also brings many benefits to cardiovascular health, the digestive system and blood sugar control.

According to clinical nutritionist Aditi Prasad Apte at Aster RV Hospital (Bangalore, India), a vegan diet can completely support muscle development if built properly. It is important to provide enough calories and protein for the body.

                                                      Protein-rich foods for vegans who want to build muscle. Graphics: Thien Nhan

A study published in 2023 in the International Journal of Environmental and Community Health Research shows that vegetarian bodybuilders can still meet protein needs and gain muscle effectively during the weight gain phase. However, researchers also noted that when entering the weight loss phase, many vegans tend to reduce excessive carbohydrate intake, leading to a protein deficiency needed to maintain muscle mass.

Therefore, choosing smart foods with appropriate nutritional guidelines is very important. Experts say that the best source of plant-based protein for muscle gain is foods rich in protein but low in saturated fat.

Among them, tofu is a popular choice because about 100g can provide from 17 to 19g of protein. Chicken beans, lentils and young soybeans are also high-quality protein sources, easy to add to daily meals.

Spirulina algae is considered a nutritious source of plant protein but is often overlooked. According to expert Apte, this type of food contains high protein content and can be added to smoothies or snacks for exercisers.

Peanuts are also considered a cheap and convenient source of protein. About 100g of peanuts contain more than 24g of protein, and also provide healthy fats that are beneficial to the body.

Besides protein, vegans who want to gain muscle also need to pay attention to the total calories burned each day. If the body is not provided with enough energy, muscle development will be affected no matter how high the amount of protein is.

Experts recommend combining a variety of plant-based protein sources throughout the day to provide enough essential amino acids for the body. Supplementing whole grains, nuts and green vegetables also contributes to supporting muscle recovery and development more effectively.

A vegan diet can still support muscle gain if it ensures adequate nutrition, a variety of plant-based protein sources and maintains regular exercise.

https://news.laodong.vn/suc-khoe/thuc-pham-giau-protein-danh-cho-nguoi-an-thuan-chay-muon-xay-dung-co-bap-1702120.ldo 

6 Best Vegan Protein Bars of 2026 for Plant-Based Protein, Taste, and Low Sugar

From fitnessvolt.com 

Plant-based protein bars ranked by protein per bar, sugar, texture, ingredient simplicity, athlete snack use, and Amazon availability

A vegan protein bar can be a great gym-bag backup, but the category is messy. Some bars are basically high-fibre candy bars, some are low-sugar diet bars, and some are better treated as snacks than serious protein anchors.

For this FitnessVolt review, we ranked vegan protein bars by protein per bar, sugar, fiber load, texture, ingredient simplicity, athlete snack use, and Amazon availability. The goal is to help plant-based lifters find bars they can actually eat repeatedly.

We checked the current competitor set, including BarBend vegan protein bar roundups, Healthline vegan protein bar guidance, Garage Gym Reviews protein bar coverage, Verywell Fit plant-based snack reviews. Competitors often mix low-sugar diet bars, whole-food snack bars, and high-protein vegan bars without separating the trade-offs. FitnessVolt ranks by protein, sugar, fibre load, texture risk, and how the bar actually fits training days.

Quick Picks

Category	Pick	Key Spec	Best For
Best Overall Vegan Protein Bar	ALOHA Organic Plant Based Protein Bars	Organic plant-based bars with low sugar and variety-pack convenience	Readers who want the best mix of taste, label, and everyday snack use	Amazon
Best High-Protein Vegan Bar	No Cow Protein Bars	20 grams plant protein with low sugar and high fiber	Lifters who want the biggest protein hit from a vegan bar	Amazon
Best Whole-Food-Style Bar	GoMacro MacroBar	Organic vegan bar with softer snack-style texture	Readers who want a plant-based snack first and a protein bar second	Amazon
Best Low-Sugar Vegan Bar	NuGo Slim Vegan Protein Bars	18 grams vegan protein with low sugar positioning	Shoppers who want higher protein without a sugary snack-bar profile	Amazon
Best Light Organic Snack Bar	Orgain Organic Protein Snack Bars	10 grams plant protein in a lighter organic snack bar	Readers who want a smaller organic vegan bar instead of a heavy protein brick	Amazon
Best Candy-Bar-Style Vegan Pick	Misfits Vegan Protein Bars	14 to 15 grams plant protein with low sugar and dessert-style flavours	Readers who want vegan protein with a dessert-style texture	Amazon

https://fitnessvolt.com/best-vegan-protein-bars/

Future Food Quick Bites: Beyond Meat x Taco Bell, Crowdfunding Galore & Marigold Protein

From greenqueen.com.hk

By Anay Mridul

New products and launches

Fast-food giant Taco Bell has teased a new partnership with vegan giant Beyond Meat to create a new plant-based protein that will be tested within this year. The chain said it chose the latter due to its track record of attracting young consumers. They previously tested a meat-free carne asada steak quesadilla and tacos offered at price parity.

Courtesy: Beyond Meat

US vitamins brand Perelel has launched Daily Resilience Complex, a new daily supplement featuring TurtleTree‘s precision-fermented lactoferrin ingredient, LF+. It isn’t vegan, however, since the powder also contains bovine collagen.

In time for grilling season, whole-food brand Actual Veggies has rolled out a 10-pack of its vegan black bean burger at most Costco locations across the US.

Likewise, whole-cut plant-based meat pioneer Chunk Foods has gained a listing at Whole Foods Market across the Northeast for its steak filet, pulled steak and a new Moroccan Cubes SKU with 19g of protein.

Speaking of vegan steak, Dutch start-up Rival Foods‘s clean-label alternative has landed in its home country. The pulled beef is available in 2kg packs for foodservice operators on InstockMarket, and contains 31g of protein per 100g.

Courtesy: Jay&Joy

Weeks after securing $2.3M in fresh funding, French vegan cheesemaker Jay&Joy has expanded its footprint through a listing at 400 new points of sale at German organic retailer Denns BioMarkt.

Fellow French company La Vie‘s plant-based ham, sandwiches and snacks are now being stocked at 180 TotalEnergies service stations across the country.

In more good news for France’s plant-based shoppers, a new fully vegan grocery store, Herbivores, has opened on Lyon’s Rue Pasteur street.

Singaporean bean-free start-up Prefer has brought its coffee alternative to Japan, launching an iced black coffee using its PreferRoast ingredient in collaboration with Tokyu Land, a member of local conglomerate Tokyu Group.

And in the UK, Shicken Foods has launched plant-based kofta kebabs into Costco stores. They feature 21g of protein per serving and are high in fibre.

Company and finance updates

Swedish pea milk start-up Sproud has achieved its lowest-ever average carbon footprint, reducing its emissions by 11.45% to reach 0.301kg of CO2e per litre of product. Moreover, annual sales hit a new record, growing by 28% to reach 74.9 million kronor ($8.1M), with volumes up by 33%.

Courtesy: Sproud

Californian cultivated seafood start-up Finless Foods has opened a crowdfunding campaign on Republic, with a goal of securing $75,000. It has already entered the pre-market consultation process with the US Food and Drug Administration for its cultivated tuna, with approval expected in 2027.

Weeks after receiving $700,000 in seed funding, Danish mycelium meat maker Tempty Foods has kicked off a crowd investment round on Republic. It has already landed nearly all of its €355,000 ($415,000) target.

Courtesy: Tempty Foods

In more investment news, British eco material player Ponda has also launched a crowdfunding effort on Republic with the aim of raising €230,000 ($270,000) to build out its capacity and expand production of BioPuff, a bulrush-based alternative to goose down and polyester fibres.

Speaking of eco materials, Australia’s Uluu has moved into a new industrial facility in Henderson, Western Australia, which will allow it to scale up production of its seaweed-derived bioplastics. This follows a $10.5M investment round in November.

US industrial biotech start-up Fermeate has raised $2M in seed funding to advance its optogenetic control tech for precision-fermented products and accelerate price parity for them.

Belgian beanless coffee start-up Koppie has reached a major milestone in its scale-up efforts, producing 12 tonnes of its fermentation-derived alternative.

Climate advocacy group Madre Brava has closed its Thailand programme, according to its former director.

Policy, research and awards

Dutch start-up NoPalm Ingredients – which makes palm oil alternatives from food waste, yeast and fermentation – has been named as one of the four finalists of the 2026 Food Planet Prize.

Catering giant Sodexo has become the first employee restaurant chain in Poland to monitor the share of plant-based proteins on offer, with analysis using the Protein Tracker tool revealing that 30% of its 2024-25 protein portfolio was sourced from plants.

Two new studies by the Physicians Committee for Responsible Medicine show that low-fat plant-based diets cut greenhouse gas emissions by 55-57% and cumulative energy demand by 44-55%.

Courtesy: ACS Food Science & Technology

A study led by scientists at the University of Georgia suggests that dried marigold flowers – 40% of which end up wasted – show potential as a sustainable plant protein source, exhibiting high levels of glutamic and aspartic acids, greater heat stability than peas and chickpeas, and excellent emulsifying capacity.

Researchers at the University of Warwick have published the results of their meta-analysis of clinical trials involving 541 participants, finding that plant-based eaters were associated with significantly lower levels of C-reactive protein – a widely used marker of systemic inflammation – than omnivores.

Courtesy: Veganuary

Finally, in Veganuary‘s 2026 participant survey, a third (32%) of those who weren’t vegan before said they planned to continue following a plant-based diet after the monthlong campaign, while 79% intended to halve their intake of animal products.

https://www.greenqueen.com.hk/future-food-quick-bites-beyond-meat-taco-bell-crowdfunding-marigold-protein/