Vegan Trends

06/19/2026

A new study has found that children and teenagers are significantly more open to reducing or eliminating meat from their diets than adults — but struggle to follow through because the adults around them aren't making it easy.

Researchers found that young people were more motivated by environmental and ethical concerns than older generations, and more willing to try plant-based alternatives when given the option.

The barrier wasn't conviction — it was access, family food culture, and the simple reality that most kids eat what their parents buy and what their schools serve.

This matters enormously: the habits people form in childhood shape their relationship with food for life, and the meat industry has spent decades embedding itself into school lunch programs, fast food marketing aimed at children, and family dinner table norms.

The next generation wants to do better. The question is whether the adults in charge of their food environment will get out of the way and let them.

06/18/2026

Detroit's beloved vegan spot Street Beet is temporarily transforming into "Red Slobster," a full plant-based send-up of Red Lobster's most iconic dishes.

From June 17 to June 21, diners can get warm cheddar bay biscuits, calamari, lobster rolls, and a full shrimp boil with grilled sausage, corn, and potatoes, all completely animal-free.

This isn't a one-off gimmick either, Street Beet has built a whole reputation on flipping chain restaurant menus into vegan versions, having already taken on Taco Bell and Olive Garden in past pop-ups.

The real story here is what it says about demand: people aren't just tolerating vegan comfort food, they're actively hyped enough to wait in line for a plant-based seafood boil.

If a fake Red Lobster pop-up can sell out faster than the real one can keep its biscuits in stock, maybe the joke isn't on the vegans anymore.

06/08/2026

06/07/2026

For all the progress in plant-based dairy, one thing has been stubbornly hard to replicate: casein, the protein that gives cheese its stretch, melt, and richness.

A food-tech company has now produced that exact protein using microbes instead of cows, and it just entered active review with US regulators, a step it says no precision-fermented casein has reached before in this country.

The result is a dairy protein that is molecularly identical to what comes from a cow, minus the cow, the lactose, the hormones, and the herd.

The company expects a regulatory green light later this year and plans to start putting samples in front of US food manufacturers this summer.

If it delivers, the tired excuse that vegan cheese "just doesn't melt right" may finally be headed for the history books.

06/03/2026

Hope it’s at our local Subway!

Subway has unveiled a new smoky vegan BBQ Pulled Plant Protein filling for summer 🌱

05/30/2026

Forget dry scones! Try these elegant vegan afternoon tea recipes, including plant-based sandwiches, scones, and sweet treats that don’t compromise on flavour.