Linkage Research & Consulting, Chicago, released a report that outlines the differences and similarities between the vegan and plant-based consumer.

The Department of Psychology, University of Bath, Bath, UK, and the University Studies, Portland State University, Portland, Ore., released a study that exposes U.S. adults to one of three different frames on cultured meat—“societal benefits,” “high tech” and “same meat.”

A study conducted by OnePoll, UK, in conjunction with So Delicious Dairy Free, found that nearly three in five (59%) eat plant-based meals at least once a day.

G.S. Gelato, Fort Walton Beach, Fla., added nine new varieties to its collection of certified-vegan gelato.

Kellogg Co., Battle Creek, Mich., expanded its MorningStar Farms brand to include new MorningStar Farms Cheezeburger, a 100% plant-based innovation.

Nearly one in four consumers surveyed believe vegetarian products should not be allowed to have meat-related names, like sausage or burger, according to a study presented by Ingredient Communications, UK, and commissioned by Surveygoo, UK.

The global vegan yogurt market is expected to reach $2.53 billion by 2025, according to research presented by Hexa Research, Felton, Calif.

A significant improvement in metabolic health indicators such as cholesterol, blood lipids and glucose tolerance can be seen within 48 hours of consuming a vegan diet, according to studies conducted by Nestlé Research scientists in partnership with academics from the University of Hawaii Cancer Center, Honolulu, Hawaii.

Dr. Praeger’s, Elmwood Park, N.J., released Pure Plant Protein, a new, vegan meatless product line.

Vegan yogurt's availability in a variety of flavors has helped vegan yogurt sales increase by over 30,000 metric tons in 2018 over 2017, according to analysis by Fact.MR, Rockville, Md.