Fried Oreos are a carnival treat and this summer, they’re making an appearance at Slutty Vegan thanks to a collaboration with producer and actress Angela Simmons.
A new Wrigley’s Field-themed bun is hitting stores for all your plant-based hot dog needs.
Plus, Tabitha Brown is not done innovating her collection at Target. What’s next? A line of affordable wine.
Read on for more.
Table of Contents
Food news
It seems like AI is transforming just about everything, food included. The Not Company (“NotCo”) uses an AI-powered platform it calls “Giuseppe” to develop approximations of animal products using plant ingredients. Its newest creation? A line of protein shakes in exciting flavors.
The Not Company
The new Not Shake Protein line offers unique flavors such as Banana Pancakes with Cinnamon and Strawberry with Dates, alongside classics such as Chocolate, Coffee Caramel, and Vanilla with Coconut.
“This is the first time we enter a category that is not obviously animal-based,” Matias Muchnick, CEO and co-founder of NotCo, said in a statement. “We got into this new category because we found something we should improve, and it changed NotCo’s perspective as a company.”
The product has been launched in Brazil, where NotCo partnered with Swiss company SIG for sustainable packaging solutions. André Weinmann, president of NotCo Brazil, explained how NotCo is differentiating its shakes in this new category.
“Currently, most protein shakes give a feeling of ‘weight’ and are very sweet,” Weinmann said in a statement. “We wanted to go against this reality, bringing a light, less sweet launch that could meet both the demand for common flavors and more mature and demanding palates.”
“To complete the goal of raising the consumer experience, we also prioritize the maintenance of the highest protein intake and the lowest amount of carbohydrates in an on-the-go model of this category,” he said.
While the sports nutrition category is indeed booming, plant butter is also all the rage. This week, a major agri-food company, Bunge, expanded its Beleaf PlantBetter vegan butter to North America. Originally launched in Europe in 2023, Beleaf PlantBetter uses natural ingredients like coconut, rapeseed, and cocoa butter, aligning with consumer preferences for clean-label products.
Bunge’s sensory panel studies across three countries show Beleaf PlantBetter performs as well as premium butter brands. The vegan butter matches traditional butter in melting point, volume, plasticity, and emulsification, making it ideal for bakery items and culinary applications.
“We are excited to offer a solution that not only meets the high standards of our industry partners but also supports their sustainability goals, all while delivering a lower cost-in-use compared to butter,” Aaron Buettner, President of Food Solutions at Bunge, said in a statement.
Bunge’s launch of Beleaf PlantBetter in North America follows other strategic moves into the plant-based food sector, including its expansion into pea and faba protein concentrates and the construction of a $500 million soybean processing facility in Indiana, set to open in mid-2025.
Credo Foods
We have no doubt, Bunge’s vegan butter will be a must-have on summer corn. However, another surprising condiment has gripped our attention this week: a dairy-free take on Cheez Wiz by vegan brand Credo. Made with oat milk, this sprayable vegan cheese is the product of three years of research and development and comes in Cheddar and Smoky flavors.
You can get it on Credo’s website before it rolls out to retailers such as HEB and Wegmans.
Grocery news
With the baseball season in full swing, Turano Baking Company has launched a new retail product line, Turano Bleacher Buns, inspired by the iconic Wrigley Field. As the Official Bread of the Chicago Cubs and Wrigley Field, Turano brings the Chicago-style hot dog and hamburger buns enjoyed at the stadium to grocery stores.
Turano
Turano Bleacher Buns features four new premium products: Hot Dog Buns, Hot Dog Buns with poppy seeds, Hamburger Buns, and Hamburger Buns with sesame seeds. These buns are crafted with a soft but hearty texture and a classic taste, using high-quality ingredients and traditional baking techniques.
“These new breads take our restaurant quality combined with the Wrigley Field experience to bring an improved grilling and BBQ experience to loyal fans at home,” Giancarlo Turano II, Vice President of Sales, said in a statement.
While a classic (plant-based) hot dog would be a great filler for these buns, if you’re looking for something new, head to your local Sprouts Farmers Market. Here, Korean brand Unlimeat just launched its vegan meat line in approximately 400 stores across the US. The initial lineup includes three offerings: Korean BBQ original, bulgogi, and pulled pork.
Unlimeat
Its Korean BBQ offers sauceless original sliced beef that allows consumers to customize with their own sauces for various dishes. The bulgogi delivers the savory and sweet flavors typical of Korean barbecue, while the pulled pork replicates the texture and flavor of traditional pulled pork, making it suitable for sandwiches, tacos, or as a protein-rich addition to any meal.
“We are thrilled to introduce our products to the mainstream US market through Sprouts, a trusted supermarket chain renowned for promoting natural wellness and for offering wholesome products catering to various dietary preferences,” Ryan Chung, CEO of Unlimeat, said in a statement.
Target
Need a little something to drink while you throw your bulgogi on the barbecue? Tabitha Brown and Target have just the thing. Starting July 21, the mega influencer is expanding her existing line at Target to include two vegan wine selections: Hello There (a red blend) and the sweeter Love Y’All (a Moscato).
“Tab loves a little wine and I figured, why not share that with everybody else?” Brown announced during this year’s Essence Festival. “I’m a red girl, I love to drink red wine. But Chance, my husband, don’t like red wine so I said, because I love him, I also made moscato.”
The best part? The wine is priced at just $7.99 per bottle, which means getting a little tipsy won’t break the bank.
“It tastes very expensive,” Brown said. “When you drink this, you’ll say, ‘I got this at Tar-jay.’”
Restaurant news
Are you in the mood for some delicious ice cream? Ben & Jerry’s got you covered with a seven-city scoop shop tour that promotes its oat milk-based pints. At each stop, you can expect an immersive experience featuring free samples, exclusive Non-Dairy swag, and a ‘grammable giant pint.
Ben Hon
The tour celebrates Ben & Jerry’s new oat-based non-dairy recipe, replacing its previous sunflower and almond bases. This transition affects all 19 existing non-dairy flavors, ensuring a creamier texture that appeals to a broader audience.
Fans can enjoy classics such as Non-Dairy Chocolate Chip Cookie Dough or try new favorites such as Non-Dairy Strawberry Cheezecake.
The Creamy, Dreamy Non-Dairy Tour kicked off in New York City in June and will continue through August, visiting Tampa, FL; Atlanta, GA; Raleigh, NC; Washington, DC; Boston, MA; and Burlington, VA.
Slutty Vegan
If you’re craving more sweets this summer, Slutty Vegan is the place to go. That’s because producer and actress Angela Simmons has teamed up with owner Pinky Cole-Hayes to introduce Vegan Fried Oreos.
This limited-time menu item, available from July to September, features Simmons’ Angela’s Cakes mix combined with oat milk, creating a delicious vegan treat. The initial rollout starts in New York, followed by Atlanta and other Slutty Vegan locations across the US.
“With me being a major vegan foodie with a sweet tooth, I’m always looking to satisfy my cravings, especially when I’m traveling,” Simmons said in a statement. “Working with Pinky and Slutty Vegan has been amazing because she shares that same vision of bringing the tastiest vegan options to the masses.”
In addition to the new treat, Slutty Vegan just rolled out several meaty items on its summer menu. The popular vegan eatery and Bar Vegan have partnered with Chunk Foods to introduce a vegan pulled brisket sandwich called “The Big Meat” and a 4-ounce steak entrée.
From now until September, “The Big Meat” will be available at select Slutty Vegan locations in Atlanta, NYC, and Dallas, while the steak entrée will be served at Bar Vegan’s original Atlanta location and its new Lawrenceville site.
Slutty Vegan
“We’re thrilled to partner with Slutty Vegan and Bar Vegan to bring The Big Meat by Chunk to barbecue lovers in various markets across the US,” Amos Golan, Chunk Foods founder, said in a statement. “This collaboration is a testament to our shared commitment to delicious, big, juicy, and meaty plant-based creations.”
The new items, Golan said, reimagine the traditional barbecue experience, with a sweet and tangy flavor and the same, toothsome texture of pulled pork but entirely plant-based.
For more plant-based stories like this, read:
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
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