Dairy-Free Cinnabon Shakes, Oat Milk Truffle Bars, and More Vegan Food News of the Week

It seems like every week the news in the vegan food world is more exciting than the last and this week is no exception. The nostalgic smell of Cinnabon’s treats can now fuel your workout. Shelf-stable vegan salami is here to change the charcuterie game for good. And delicious oat milk-based truffle bars are coming to kill that sweet tooth. Read on for more.

1Cinnabon protein shake

Cinnamon buns for breakfast? check Cinnamon buns as a workout supplement? we are interested The new product launch between Cinnabon and sports nutrition company GHOST is taking the sweet treat to a new level with the launch of protein powder.

“Every recipe has a secret ingredient that brings everything together, and this collaboration is centered on authenticity,” Dan Lourenco, co-founder and CEO of GHOST, said in a statement. “GHOST is proud to team up with Cinnabon to create a product that emulates the classic taste of a sweet, cinnamon-spiced cinnamon roll. We continue to make sports nutrition accessible by creating protein powders that taste just like the iconic products we know and love.”

the ghost

Ghost Vegan Cinnabon’s flavor evokes that nostalgia while providing protein from peas, organic pumpkin seeds, and watermelon seeds. The powder can also be used to boost protein content in baked goods (we’re thinking vegan cinnamon rolls might be a good fit).

“We’re always looking for unique and relevant ways to bring the signature flavor of our world-famous cinnamon rolls to our guests,” Dave Mikita, president of international and retail channels for Focus Brands, said in a statement.

“Cinnamon Cinnamon Rolls are irresistibly good, and this new protein powder helps feed our fans’ cravings in an exciting new format,” said Mikita.

The new GHOST Vegan Cinnabon protein powder – alongside a non-vegan whey version – will be available at GNC stores in the US, Australia and the UK starting March 23.

2The first shelf-stable salami

From the freezer aisle to the refrigerator, vegan options go head-to-head with meat wherever it’s kept. Now, Renegade Foods is introducing the world’s first shelf-stable vegan salami—which can be stored, shipped, and mechanized without refrigeration—providing another way for plant-based alternatives to compete with meat.

This change allowed the company to reduce its packaging by more than 80 percent, which combined with the elimination of cold storage reduced its environmental footprint.

Renegade Foods

“Shelf-stable is a game changer for our business, our customers and the category,” said Iona Campbell, CEO and co-founder of Renegade Foods. “For retailers, they can now easily cross merchandise our salamis to improve velocity, from the cheese counter to the wine section and of course the current deli case.

“And this progress comes without sacrificing the incredible taste and nutritional profiles of our products that have endeared them to America’s top chefs, retailers and consumers,” he said.

Drawing from Campbell’s culinary knowledge, Renegade Foods makes its vegan salamis using European techniques but uses quality plant-based ingredients instead of animal meat.

“Our tools are the traditional tools of food artisans that have been used for centuries—fermentation, smoking and quality ingredients,” Campbell said. “That’s how you create amazing tasting products that are not only good for the planet, but also good for the soul.”

Renegade’s vegan salamis are available in Smoky Sopressata, Spicy Chorizo ​​and Sweet Tuscany flavors and can be shipped nationwide (in a pack of three salamis or as part of a vegan charcuterie kit) through the company’s website.

3Vitalite hits 5,000 stores

Actress Laura Prepon may be best known for her role That Show from the 70s But he is a big time food lover. What is his latest obsession? Vegan Cheese by Vitalite, a dairy-free company that is a subsidiary of Saputo Dairy USA, one of the top 10 dairy companies in the world.

life force

The company launched six coconut oil-based vegan cheeses last year: Mozzarella and Cheddar (in slice and shade formats); grated parmesan; And real flavor cream cheese.

This week, Vitalite announced that it has expanded distribution of its Groovy Vegan Cheese line in the dairy section of 5,000 retail locations, including Albertsons, ACME, Safeway, and Harris Teeter stores.

“As a dairy company, we knew our cheese expertise could provide a plant-based alternative that met the expectations of cheese,” David Cherry, Saputo USA vice president, marketing and innovation, said in a statement. “With ongoing retail distribution expansion, we look forward to bringing Vitalite to consumers across the country.”

4Oat Milk Truffle Bar

Gooey salted caramel stuffed inside a chocolate bar? Yes! A new line of Lake Champlain chocolates is bringing these flavors and more with a new line of vegan truffle bars.

Lake Champlain Chocolate

The new plant-based truffle bar line harkens back to the beginnings of Lake Champlain Chocolate nearly 40 years ago when founder Jim Lampman began making hand-rolled truffles from local Vermont ingredients.

“Eating plant-based doesn’t mean you have to compromise on taste,” LCC marketing director Alison Myers said in a statement. “We are excited to release a truffle bar that uses quality ingredients and satisfies discerning chocolate-lovers who appreciate a rich flavor.”

These palm oil-free bars are creamed with oat milk and are hitting stores March 15 in five flavors: cinnamon (inspired by the cookie butter trend); cold brew coffee (made with local coffee from Vermont Artisan Coffee); sea ​​salt caramel (chocolate filled with kettle-cooked caramelized sugar and sea salt); Raspberry (a dark chocolate dotted with freeze-dried raspberries); and Peppermint (a classic pairing made with 70 percent dark chocolate from Uganda).

5Vegan chocolate wins

We never tire of talking about chocolate, and this week marks another victory for the delicacy. That’s because innovative British startup WNWN just closed a $5.6 million Series A round led by venture capital firms. What is WNWN (or “Win, Win”) in particular? Well, this is the first company to bring cocoa-free chocolate to the market.

While many companies use ethically sourced cocoa, the mass market—think cheap chocolate—is still very opaque when it comes to the cruelty of their supply chains.

WNWN

WNWN’s solution is to completely remove cocoa from their formulation and instead use fermentation techniques to draw layers of flavor from a base like carob. And in search of ethical ingredients, WNWN decided to steer clear of dairy for the win.

“This funding is a validation of our science and our ability to scale,” WNWN CTO Johnny Drain, Ph.D., said in a statement. “As the demand for chocolate increases year after year, conventional supply chains cannot keep up, not least at the expense of planet and human dignity.”

Not using cocoa also future-proofs the company against fluctuations caused by the climate crisis, which analysts predict will lead to chocolate shortages.

“Ingredient innovations like WNWN are key to building a more resilient, equitable, sustainable food system, and in turn open the door to other goals such as responsible production and consumption,” said Eric Sieber, founding partner of PickBridge—which led the financing round—in a statement. said

“Not only does WNWN have the potential to address product health benefits and sustainability concerns, it also opens up a world of exciting flavor possibilities,” Sieber said. “We are confident that WNWN will serve in this segment and are proud to be a part of this journey.”

With its new funding in hand, WNWN will begin commercializing its ethical alt-chocolate in preparation for a retail launch in the UK later this year.