Plant-Based Delights & Zero-Proof Sips: What's New in Vegan Food and Drink

Jim Moore • June 9, 2026

From Sweet Bites to Fast-Food Subs and Zero-Proof Sips: Navigating the Newest Waves in Plant-Based Innovation

The plant-based and alcohol-free spaces are evolving rapidly with exciting new product launches and expanded menu options. From poppable frozen desserts to mainstream fast-food additions and celebrity-backed drinks, there is plenty of news making waves for conscious consumers.


Daiya Introduces Dairy-Free Cheesecake Bites


Daiya Foods, a pioneer in plant-based dairy alternatives, has officially expanded its dessert lineup with the launch of Dairy-Free Cheesecake Bites. Catering to the growing trend of portion-controlled, convenient frozen treats, these poppable bites are designed to be eaten straight from the freezer without any thawing required.

  • The Varieties: The bites are available in three distinct flavors: Original, Chocolate, and Strawberry.
  • The Ingredients: The filling features Daiya's signature "Oat Cream" blend (consisting of water, gluten-free oat flour, pea protein, cultures, and enzymes) combined with coconut cream and coconut oil.
  • The Coating: Each bite is enveloped in a rich, dark chocolatey shell.
  • Nutrition: Packed in a convenient resealable pouch, each serving (about 3 to 4 bites) contains just 100 calories.


Vegan Navigation at Subway

Finding reliable plant-based options on the go remains a priority for vegan consumers, and sandwich giant Subway continues to offer several entirely animal-free building blocks.

  • The Bread Base: Vegan-friendly bread options at Subway include the Artisan Italian (White), Hearty Multigrain, and Sourdough. (Note: Diners are advised to skip the wraps and flatbreads as recent ingredient updates include milk).
  • The Veggie Patty: Subway’s Veggie Patty was fully reformulated to be entirely plant-based and animal-free. However, availability varies significantly by location, so it is best to check with local stores.
  • Sauces & Dressings: Complimenting a veggie-loaded sub are several vegan-approved condiments, including Yellow Mustard, Buffalo Sauce, Oil & Red Wine Vinegar, and Sweet Onion Teriyaki Sauce.


Tom Holland’s BERO Launches Non-Alcoholic Shandy Line


In the beverage world, actor Tom Holland’s non-alcoholic beer brand, BERO, has announced its first-ever seasonal product line: a collection of non-alcoholic Shandies. Holland openly shared that the line was deeply inspired by his fiancée, Zendaya. Because she is teetotal and never developed a taste for traditional beer flavors, Holland and his team crafted these approachable, fruit-forward blends so she would have a premium option to enjoy.


  • The Formula: The beverages blend 30% BERO Kingston Golden Pils lager with 70% lemonade, infused with real fruit juices and premium botanicals to keep each can under 100 calories.
  • The Four Flavors:
  1. Daybreak Shandy (Lemon Lime)
  2. Golden Hour Shandy (Grapefruit—Zendaya's personal favorite)
  3. Sunset Shandy (Elderflower)
  4. Midnight Shandy (Blackberry Yuzu)
  • Availability: The limited-edition shandies will be available at Target starting June 14th, with a wider roll-out to Total Wine and Sprouts scheduled for July.


References

 

  • Daiya Foods: Dairy-Free Cheesecake Bites Product Guide
  • Trend Hunter: Dairy-Free Cheesecake Bites Innovation Trends
  • Veggl & Veganuary: Subway US Vegan Menu & Allergen Guide Updates
  • BERO Brand & Ground News: Tom Holland's BERO Shandy Line Announcement
  • Rova NZ: Tom Holland Interview via Amy Poehler's 'Good Hang' Podcast



Share Your Vegan Message with VeganGently.com Gear

Vegan Gently Blog

Young Woman Showing Compassion Toward a Sheep
By Jim Moore • July 30, 2026
Why choosing quiet, unconditional gentleness creates a more reliable measure of success, dissolves anti-vegan defenses, and makes plant-based living truly joyous.
A warm, softly lit, and natural close-up photograph capturing a beautiful moment of connection. A di
By Jim Moore • July 13, 2026
The Unbroken Circle: Why True Vegan Compassion Must Bridge the Gap Between Animal Advocacy and Human Kindness
By Jim Moore • July 10, 2026
The Plant-Based Revolution: How Veganism Evolved from a Niche Subculture into a Global Mainstream Movement
Optimized Plant Based Nutrition displayed in a kitchen
By Jim Moore • July 3, 2026
Beyond the Label: Navigating the Evolution of Plant-Based Analogues and Unlocking the True Vitality of a Whole-Food Vegan Diet
Hand gently offering a pink flower to another hand
By Jim Moore • June 29, 2026
Tired of the screaming matches and defensive walls that traditional advocacy can build? Discover the art of "Attractivism", a joyful, non-confrontational approach that inspires change simply by living your brightest life.
Core IngredientKitchen VersatilityRelative Food Cost ProfileLegumes (Lentils, Chickpeas, Beans)Soups
By Jim Moore • June 25, 2026
Faced with tight profit margins and shifting diner preferences, restaurants need strategic menu upgrades. Discover why adding plant-based options is a highly lucrative choice.
vibrant selection of fresh vegan fruits vegetables and grains arranged on a rustic wooden table over
By Jim Moore • June 23, 2026
More Than What’s on Your Plate: Shifting from a Plant-Based Diet to a Whole-Hearted Compassionate Lifestyle
Discover simple, sustainable habits to shift from junk to nourishment
By Jim Moore • June 22, 2026
Stepping into plant-based living but feeling trapped by processed snacks? Discover simple, sustainable habits to shift from junk to nourishment.
A delicious array of healthy vegtables
By Jim Moore • June 6, 2026
A look into new research showing that youth are highly open to meat-free diets, driven by ethics and environmental concerns.
The Plant-Based Frontier: Labeling Laws and Cultural Icons
By Jim Moore • June 5, 2026
A deep dive into Europe's escalating battle over plant-based terminology alongside an exclusive look into Derrick Green's vegan legacy.
Show More