Vegan Food News of the Week: Veggie Cheerios, Apricot Milk, and Cookie Dough Snacks

This article highlights some of the latest vegan food innovations, including apricot milk, cookie dough-covered gelato bites, and veggie Cheerios. The Cheerios Veggie Blend line features spinach, carrot, and sweet potatoes, but some nutritionists have pointed out that the powdered vegetables add little fiber and extra sugar compared to the original flavor. In addition, Beyond Meat has expanded its Beyond Crumbles line to include a variety of flavors, aiming to provide consumers with a healthier protein option.

On the business side, Onego Bio received a significant investment to further develop its animal-free egg whites made through precision fermentation. Canada and the UK are also investing in plant-based innovation, with Canada funding the development of oat and pulse ingredients and the UK supporting research into fermentation-based food solutions. Vegan restaurant news includes Oatly partnering with Tous Les Jours and Island Fin Poké Co. introducing a Faux Ahi Tuna Bowl, catering to the growing demand for plant-based options. Lastly, the article mentions the opening of Stir House in Atlanta, offering Asian-Southern fusion dishes made with vegan ingredients.