It’s been a busy week for news. TikTok left us briefly, and then it came back, but we’re still not sure how long the app is going to be available in the US—so make sure you check out all of these interesting wellness trends, like face yoga and forest bathing, while you still can. There were also more evacuation orders due to fires in Los Angeles (find out more about some of the helpers below), and we covered the big news in the world of food safety after the FDA passed a ban on Red Dye No.3, a common additive used in candy, baked goods, and more.
Vegan food news
It’s also been a week of positive news: there are not one, but two new vegan cheese products on the horizon, Veganuary is celebrating another successful campaign, and Chunk Foods is helping out in Los Angeles amid the wildfires in the region. Find out about all of this and more below.
Chunk Foods
Chunk Foods donates vegan steaks to LA fire victims
The last week has seen more evacuation orders issued in Los Angeles as wildfires continue to burn across the region. Many vegan businesses have responded to the disaster by giving out food and supplies to both firefighters and evacuees (you can read more about how the community has rallied around those in need here). And recently, plant-based steak brand Chunk Foods joined them by pledging to donate thousands of plant-based steaks to first responders and others who have been affected.
“This donation is more than just food. It’s about nourishing the body and soul during a time of crisis,” Amos Golan, founder and CEO of Chunk Foods, said in a statement. “We’re deeply moved by the bravery of first responders and the resilience of those impacted by these fires … At Chunk, we believe food has the power to heal and unite communities, and we are committed to being there when it matters most.” Stay up to date with Chunk Foods’ relief efforts here.
New vegan parmesan cheese from The Herbivorous Butcher
Parmesan cheese is the perfect topping for everything from pasta to pizza to salad, but as the name suggests, it’s not vegan. And it’s not vegetarian either (it often contains rennet, which comes from the stomachs of young farm animals). But don’t worry if you’re craving parmesan’s umami-rich, nutty, cheesy flavor because The Herbivorous Butcher has just launched its first vegan parmesan alternative. “Sprinkle it on pizzas, pastas, salads, roasted veggies, popcorn, soups—anything craving that rich, cheesy kick,” the brand stated on Instagram. “Made with cashews, spices, and garlic, it’s bursting with bold flavor.” You can order the new dairy-free cheese from its online store now.
Unifying Spirit launches alcoholic popping boba
Boba, a Taiwanese drink, has been rising in popularity in the US in recent years. It usually consists of a milky base and tapioca pearls, which are combined with different flavors. If you love regular boba, you’ll probably love this new vegan alcoholic popping boba from Unifying Spirit. Sold under the brand Boba Pops, the new beverage is the first of its kind. It will be available across the US in a number of flavors, including blueberry, lychee, strawberry, and peach. Learn more here.
New Culture
New Culture submits mozzarella for review to the California Department of Food and Agriculture
Food tech brand New Culture, which specializes in making realistic animal-free cheese, has submitted the product label and registration for its signature mozzarella, which contains dairy-free casein, to the California Department of Food and Agriculture (CDFA). The company believes it is the first to submit a product of this kind to the department.
New Culture’s animal-free casein is the key ingredient in its mozzarella. According to the brand, it is responsible for making the cheese stretch and melt just like its dairy-based counterpart.
“We’re incredibly proud of the label we submitted to CDFA. The taste, the ingredients, the nutritionals—getting all three right is no easy feat and our team has done it,” Inja Radman, New Culture’s cofounder and CSO, said in a statement.
Hellmann’s partners with Michelin chef to promote plant-based mayo
In Canada, top mayonnaise brand Hellmann’s recently relabeled its egg-free mayonnaise product from “vegan mayo” to “plant based mayo.” The idea is to make it more appealing to flexitarian consumers, who may not identify or be put off by the word “vegan.”
In a bid to promote its plant-based mayonnaise, the company has also teamed up with Matthew Ravenscroft, a Michelin-starred chef of the Toronto restaurants Rosalinda and GIA, who has helped to create a number of recipes with the product. Find out more here.
Next Level Burger
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Veganuary sees record numbers
Veganuary is about to enter its last week, but there are still so many deals to take advantage of, including special offers at Next Level Burger, Native Foods, PLNT Burger, and more. In fact, in New York City alone, a record 50 restaurants are participating in the campaign. Find some of our top Veganuary picks for 2025 in the Big Apple and beyond, here.
Employers are also setting records this Veganuary, with over 40 partaking in the Veganuary Workplace Challenge to encourage their workforce to eat plant-based throughout the month.
“We all have the power to make the world kinder, greener, and healthier this new year by trying vegan for January,” Sandra Hungate, Veganuary’s US Director, said in a statement. “It’s great to see so many embracing this opportunity around the country and the world.”
For more plant-based stories like this, read:
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
