January 2025 has not been short of major events. Some of them, like the Los Angeles wildfires, have been devastating. But amid the tragedy, there have also been demonstrations of strength and community. Businesses from all over the county have come together to donate supplies to those in need. Brands like Beyond Meat, Veggie Grill, Vurger Guyz, and more across Los Angeles are giving out free food to evacuees and firefighters. Monty’s Good Burger has even turned its locations into donation hubs for animal charities.
Vurger Guyz helps with fire relief efforts | Vurger Guy
Other stories that have made the headlines this week include the launch of Nasoya’s new Power of 9 campaign, which is dedicated to educating people about the protein content of tofu. A new study also suggested that swapping bacon for nuts could reduce the risk of dementia, and there has been further research into developing dairy-like plant-based cheese.
That’s not all. Below, you’ll find more news about Maya’s Cookies’ new Black History Month collection, mycelium breakfast patties at Sprouts, and even a brand new plant-based course at the University of California.
Vegan food news
This week in food news: A new special collection arrives at Maya’s Cookies, Hodo and Meati Foods are expanding into retailers, Heura steps up its innovation game, and Ben & Jerry’s unveils a new dairy-free flavor.
Maya’s Cookies
Maya’s Cookies launches 5th Black History Month collection
Maya’s Cookies is the country’s top Black-owned vegan cookie company, and for Black History Month, it’s launching a special collection in honor of The Golden Age of Black Television. The caramel chocolate chip and fudge-loaded A Different S’wirled, for example, celebrates the iconic sitcom A Different World, while Scandalous (with amaretto, vanilla, and cherry) pays tribute to Olivia Pope of Scandal. There’s also Good Times—named after the 1970s sitcom of the same name—which features crispy chocolate chip peanut butter bark. For the full collection, find out more at Maya’s Cookies.
Meati Foods’ mycelium breakfast patties launch at Sprouts
Colorado-based Meati Foods specializes in vegan meat made with mycelium (the root structure of mushrooms). Its products include juicy, tender, plant-based whole-cuts like Crispy Cutlets and Carne Asada Steaks. And now, Meati Breakfast Patties are joining the lineup. Recently launched in Sprouts Farmers Markets across the US, Meati Breakfast Patties are cholesterol-free and are a good source of protein and fiber.
Hodo
Tofu brand Hodo expands to leading retailers
Tofu brand Hodo is taking things to the next level. Its popular products (like miso tofu, Indian-spiced tofu, and its tofu scramble) are heading to the shelves of leading retailers across the country, including Giant Martin’s, Meijer, and Harris Teeter. “Younger generations are eating more tofu,” said Hodo Founder Minh Tsai in a statement. “This provides a great reason for retailers to expand their tofu offerings to provide protein options that are not only flavorful, fresh, and nutritious but also offer ingredient transparency.”
Heura opens a plant-based meat innovation laboratory
Heura is committed to innovation. The Spanish plant-based meat brand just revealed it is opening a new laboratory, which it will use to develop new, game-changing products. The brand is on a mission to move away from the negativity associated with the ultra-processed category—the new products will be nutrient-dense with fewer additives, modified scratches, and saturated fats.
Ben & Jerry’s
Ben & Jerry’s launches new vegan ice cream
Ben & Jerry’s already has a number of dairy-free options in its extensive ice cream offering, but there’s always room for one more. The popular frozen dessert brand just re-launched its Bohemian Raspberry flavor—sans dairy—in the UK. “A delicious harmony of vanilla ice cream, fudgy brownies, and a raspberry swirl, ‘Bohemian Raspberry’ unites music & ice cream to create a show-stopping non-dairy flavor fandango,” the brand’s statement reads. A percentage of the proceeds will be donated to the Mercury Phoenix Trust.
Vegan industry news
In vegan industry news, there’s a new plant-based chicken option at Great State Burger, vegan restaurants are on the rise in Latin America, and the University of California welcomes a new vegan-themed course.
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Great State Burger
Great State Burger adds Rebellyous’ signature plant-based chicken patty to the menu
Washington-based burger joint Great State Burger just expanded its menu to include vegan chicken. The chain partnered with plant-based meat brand Rebellyous Foods to launch the new Rebellyous Plant-Based Chicken Burger earlier this month. “We’re excited to introduce a plant-based Chicken Burger that’s delicious and accessible to all, aligning with our commitment to provide high-quality, sustainable food options,” Nathan Yeager, Co-Owner of Great State Burgers, said in a statement. “The response from customers has been overwhelmingly positive.” Note: The burger patty itself is entirely vegan, but it does come with American cheese.
Vegan restaurants have surged by 21% in Latin America, says new research
A new survey, conducted by Veganuary Latin America and HappyCow, suggests that the Latin American vegan scene is thriving. It found that there are now more than 10,000 vegan-friendly restaurants in the region, which is a significant increase of 1700 since 2023. The survey noted that Brazil is the most vegan-friendly country. “The results are very positive, not only because of the country’s good position in the ranking but because they show that there is a large—and often unknown—range of possibilities for eating vegan outside the home in Latin America,” Mauricio Serrano, director of Veganuary Latin America, said in a statement. Mexico and Colombia, too, are top Latin Americans countries for vegan food options, trailing just behind Brazil.
The University of California launches a new plant-based food system course
The University of California recently revealed it would be offering Plant Futures: Introduction to Plant-Centric Food Systems to all students. The expert-led course, set to start in January 2025 and finish in May 2025, will cover modules like health and nutrition, animal welfare, media, plant-forward cooking, policy and law, and innovation. The course was created by lecturer Brittany Sartor and vegan chef and entrepreneur Miyoko Schinner.
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
