King Charles III is mindful about what he eats. Last year, his stepson, Tom Parker-Bowles, told Saga Magazine that both the monarch and Queen Camilla had been cutting down on red meat, specifically. It’s not the first time that King Charles has expressed interest in moving away from animal products. In 2022, he reportedly banned foie gras from royal menus over animal cruelty concerns.
Could a fully plant-based diet be next for the King? A recent royal visit might offer a clue. We’ve got the details below, plus news on vegan stroopwafels, animal-free casein innovations, two exciting vegan business openings in LA, and more.
King Charles visits vegan chocolate shop in Scotland
During his recent tour of Scotland for Holyrood Week, King Charles stopped by Fetcha Chocolates, a luxury vegan chocolate shop in Campbeltown. “Such a treat to welcome the King into our shop today,” the brand wrote in a post on Instagram. “We discussed how far the business has come in these last few years, and he left with some of our Awards Collection chocolates.” The post continued: “In a million years I didn’t expect to have actual royalty in my wee shop in the West of Scotland!”
Vafels
Vafels launches vegan and gluten-free stroopwafel
Plant-based waffle brand Vafels, based in Colorado, has launched caramel and maple stroopwafels. The Dutch cookie-like treat is usually made with a batter of flour, milk, eggs, brown sugar, yeast, and butter, but Vafels’ version, called a Stroopvafel, is made with 100 percent plant-based and gluten-free ingredients. “We came to market early with a plant-based version of the 18th-century Liège wafel and couldn’t be happier to add gluten-free and vegan-friendly Stroopvafels to our list of ‘firsts,’” CEO Will Dugan said in a statement.
Danish scientists nail vital process for animal-free casein
Scientists from the Technical University of Denmark have figured out how to make more realistic animal-free casein, thanks to a process called phosphorylation. This process helps caseins bind to calcium, which is key to giving cheese its unique texture. Until now, phosphorylation hadn’t been possible with animal-free casein, but the researchers have managed to achieve it using E. coli bacteria. “The ability to produce phosphorylated recombinant caseins represents a transformative breakthrough in the alternative protein industry,” the study reads.
McDonald’s
McDonald’s removes McPlant from menus in Austria
After four years, McDonald’s Austria has removed the McPlant from its menu, citing a shift in consumer demand. The company stated that customers are now more interested in vegetable-based options. In its place, McDonald’s is offering a Fresh Veggie Burger, which is not suitable for vegans as it contains eggs and milk and is served with dairy cheese.
Demand for plant-based food is rising in the Philippines
A new study from GMO Foods suggests that Filipino consumers are showing growing interest in plant-based diets. More than 80 percent of respondents said they plan to eat more plant-based foods in the next year, while over 90 percent believe these options are healthier and better for the environment than animal products.
New vegan poached and sunnyside eggs launch in Germany
For the first time, Berlin brand Neggst’s vegan egg products are available for direct consumer purchase. Customers can buy the brand’s range, which includes poached, sunnyside, and scrambled vegan eggs, from vegan butcher chain Die Vegane Fleischerei. “This is not just about one launch,” Neggst CEO Veronica Garcia Arteaga wrote on LinkedIn. “It is about building a better food system. And we are not moving fast enough unless we do it together.”
Goodpop and Smartsweets team up on vegan Sourmelon Pop Bites
Frozen treat brand GoodPop has teamed up with low-sugar candy maker SmartSweets to launch a new summer snack: Sourmelon Pop Bites. The new product combines SmartSweets’ popular Sourmelon Bites with GoodPop’s viral Watermelon pop, resulting in a frozen, sour treat shaped like mini watermelon wedges.
Besties
Vegan grocery store Besties opens at the LA Farmers Market
Besties Vegan Paradise, a popular vegan grocery store in Los Angeles and a consistent VegNews Veggie Award winner, has opened a new spot at the LA Farmers Market. Self-described as “vegan paradise,” the grocery store offers a range of products, including candy, chocolate, cheese, and deli products, all from 100 percent plant-based brands. In a post on Instagram, the store wrote, “The Market is getting a new Bestie.”
Vegan omakase restaurant Kusaki reopens for the third time
Good news for LA’s vegan sushi lovers: Kusaki has reopened its doors for the third time. The restaurant, which first launched in January 2023, has been operating on a part-time basis recently. However, in a post on Instagram, head chef Pearl Steffie confirmed the vegan spot is officially open again, starting from July 17. “To everyone who believed in us, who showed up, who kept asking when we’d be back, this is for you,” she wrote. “Thank you to our incredible team and a community that never gave up on us.”
Matchaful
Matchaful launches vegan soft serve
New York-based matcha café chain Matchaful has launched vegan soft serve at its locations. Made without refined sugar, the soft serve is available in two flavors: Earth Glow and matcha. Earth Glow features a blend of cashews, milled oats, extra virgin olive oil, Himalayan salt, coconut sugar, taro, Madagascar vanilla bean, and blue spirulina. The matcha flavor includes chlorophyllin and Matchaful’s signature Hikari ceremonial matcha.
Steakholder Foods launches first vegan white fish and salmon products
Israel-based food tech company Steakholder Foods has introduced two new 3D-printed seafood products: white fish kebabs and salmon patties. The items are now available at retailers across Israel and are produced using the company’s proprietary premix blends, which are sold to manufacturers. “Seeing first products selling in the market based on our prize-winning premixes is a huge step forward for Steakholder,” CEO Arik Kaufman said in a statement. “It is an exciting demonstration of how successfully our B2B customers and partners can roll out compelling, scalable, next-generation seafood alternatives to consumers.”
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Charlotte is a VegNews editor and writer based in sunny Southsea on England’s southern coast.
