Author: Ben Davis

Last month, life as I knew it was upturned in ways I’d never expected. I recently moved to Black Mountain, NC, a small, beautiful area just outside of Asheville. It’s a peaceful place, known for its scenic views, tight-knit community, and vibrant food culture. Then the storm swept through our area, isolating our neighborhood of about 100 homes from the outside world. Roads were destroyed, homes flooded, and with no power or internet for weeks, we faced real uncertainty about how we’d get through. Amidst the destruction and tragedy, though, something remarkable unfolded—our community rallied in ways I’d never imagined.

When the storm cleared enough for us to gather, I found myself surrounded by a surprisingly like-minded group, with a large number of people either fully vegan or mostly plant-based eaters. Right from the start, my neighbors were offering support and resources, a gesture that was incredibly heartwarming in a time of such struggle. Here are a few of the incredible plant-based staples that not only kept me nourished but allowed us to share a collective experience, turning surviving into thriving in the wake of the storm.

1. Soy Curls: The Surprise Hero

As soon as my neighbors found out I was vegan, bags of soy curls started arriving. I’d been a tofu-eater all my life, but soy curls were mostly new territory. These lightweight, shelf-stable plant-based proteins became an instant game-changer. With no power for days on end, soy curls proved perfect—easy to rehydrate, versatile, and packed with protein. They took on flavors beautifully, and I tried out all sorts of preparations: Asian stir-fries, Mexican carnitas, barbecue strips, and hearty additions to vegetable soups.

These soy curls provided a meaty texture and flavor that elevated my meals and brought comfort at a time when we were otherwise rationing whatever basics we had on hand. More than anything, soy curls were a powerful reminder of how plant-based foods can rise to the occasion, offering satisfaction and variety even when supplies are limited.

2. Dan the Mushroom Man’s Shitake Harvest

One of our first neighborhood meetings happened to coincide with the harvest of the season’s shiitake mushrooms, grown by my neighbor, affectionately known as “Dan the Mushroom Man.” When Dan handed out his freshly harvested shiitakes, he also shared his best tips for cooking them to perfection. He explained the secrets: don’t wash the mushrooms, start by cooking them dry to remove moisture and prevent sliminess, and then add sauce to intensify the flavor.

Having those shiitakes in the fridge transformed my meals. Instead of barely getting by, we had gourmet-level flavors. We even received a second batch of freshly harvested shitakes from another neighbor, allowing us to share the bounty with new friends as we had more than we could eat ourselves. These delicious fungi became a simple joy that kept us grounded through the stress and uncertainty.

3. Single-Ingredient Peanut Butter: The Unexpected Hug

In the days right after the storm, as we faced long, uncertain stretches without power, peanut butter became an invaluable source of comfort and energy. Several neighbors, sensing my appreciation for single-ingredient, organic products, gifted me jars of the purest peanut butter. Each jar felt like an unexpected hug—a small gesture of kindness from people I barely knew but who quickly became family.

Peanut butter may be a simple comfort, but at that moment, it symbolized something much deeper: the idea that our plant-based choices can nourish not only our bodies but also our connections to others. These jars kept me fueled, reminding me of how shared values—like supporting whole, simple foods—can bring people together in profound ways.

4. Blackbird Frozen Pizza: A Taste of Hope in Asheville

After nearly three weeks of isolation, the roads were repaired enough to venture out and I made my way to Asheville for the first time since the storm. My first stop was Earth Fare, my favorite local grocery store. While I was unsure what I would even find available, I stumbled upon a brand that I’d never seen before—Blackbird. Their vegan frozen pizzas took up almost half an aisle, and with options like Beyond Meat pepperoni, Daring Foods buffalo chicken, and barbecue chicken, I felt like I’d hit the jackpot.

I grabbed a stack and brought home a pizza party for the whole family; an offering that felt impossible just days earlier. The sheer variety and quality were a testament to how far plant-based food options have come. Sitting in my kitchen, enjoying pizza that tasted as good as anything from a pizzeria, I felt a renewed hope not just for myself and my neighborhood, but for the resilience of my new home city and the continued innovation of the plant-based movement.

5: Cousins Cuban Cafe – Foodservice Returns to Black Mountain

This last discovery really opened my heart! The day before the storm hit, my fiancée and I had our first meal at Cousins Cuban Cafe in downtown Black Mountain. We were delighted to find a menu featuring gluten-free yucca fries and a fully vegan Cuban sandwich—my favorite from my pre-vegan days, yet something I’d never found in a plant-based version that truly captured the authentic experience. The cafe’s sandwich hit the nail on the head, offering all the flavors and textures that made the original so memorable. 

Just days ago, I ventured back into town and was thrilled to find Cousins Cuban Cafe open. While potable water was still an issue, meaning my iced Cuban espresso would have to wait, they were serving the yucca fries and vegan Cuban, and I savored every bite as if it were my first. It was a reminder that even in challenging times, small comforts and cherished flavors have the power to lift spirits and bring a taste of home.

From Surviving to Thriving, Thanks to a Plant-Based Movement

Reflecting on these weeks, I am filled with gratitude. Here in Black Mountain, I was surrounded by neighbors who shared these values, by community members who went out of their way to offer plant-based options to those of us in need. 

Because of this collective effort, my community was able to move from mere survival to something deeper—a thriving sense of unity and shared purpose. None of this would have been possible years ago. Today, the plant-based movement has spread far and wide and become so much more than a dietary choice; it’s a global network of people committed to compassion, resilience, and connection.

In the face of disaster, our small community of plant-based neighbors found security, health, and even joy. And for that, I am profoundly thankful.

Impossible Foods’ new chicken products first caught my attention at Natural Products Expo West in March. Their food truck, prominently stationed by the Main Stage, was serving spicy “chicken” sandwiches that drew quite the crowd. Intrigued, I had to try one. The sandwich blew my mind and got me excited to try the products at home. I soon purchased the Impossible Nuggets at Trader Joe’s and Ingles, brought them home, and crisped them up in the air fryer.

The result was a revelation. The crunch, flavor, and texture immediately gave me flashbacks to eating chicken nuggets as a kid. The memories were vivid and specific, taking me back to hot summer days by the pool, enjoying nuggets from the concession stand with my family. It’s incredible how a taste can transport you back in time, and Impossible Foods has mastered this with their new offerings.

This has always been my favorite aspect of plant-based food. As a plant-based eater, I gave up many foods I once enjoyed for a variety of reasons, which required a lot of “letting go” of experiences I had cherished. When companies like Impossible Foods create products of this caliber, they offer a portal back to these beloved flavors and food experiences. The best part? I don’t have to remember the tummy aches and discomforts I often experienced eating fried, processed animal foods. These plant-based alternatives make me feel great, full of energy, and motivated to return to the store for another bag.

Impossible Nuggets are not just a nostalgic treat; they are a testament to how far plant-based foods have come. The dedication to replicating the experience of eating traditional meat products without the associated health and environmental downsides is truly commendable. It’s an exciting time for plant-based food enthusiasts, and Impossible Foods is at the forefront of this revolution.

I’m particularly excited to see what Impossible Foods brings to Plant Based World Expo this year in New York City. They will be exhibiting and participating in multiple conference sessions to educate the audience on the marketplace they have played a major role in growing. Their presence will undoubtedly inspire other companies to innovate and push the boundaries of what plant-based foods can be.

To all the companies out there, innovating with creative ingredients to offer new ways to enjoy our favorite foods, I salute you and your noble mission. Your efforts are not just creating delicious products but are also making it easier for people to adopt plant-based diets, which is a win for our health, our animals, and our planet. Keep up the fantastic work!

The natural food industry has lost one of its most cherished pioneers, Bob Moore, the venerable founder of Bob’s Red Mill. Moore’s visionary leadership and unwavering commitment to providing wholesome, plant-based ingredients have left an indelible mark on the food manufacturing landscape. His passing is not just a loss but also an opportunity for us to reflect on and celebrate his extraordinary contributions to natural foods and conscious business practices.

Bob Moore was ahead of his time, recognizing the importance of plant-based ingredients long before the current surge in popularity. Under his guidance, Bob’s Red Mill became synonymous with high-quality, natural, and organic foods, offering a vast range of products that catered to health-conscious consumers and those with special dietary needs. Moore’s passion for whole grains and his dedication to preserving their nutritional integrity helped to revolutionize the way we think about and consume food.

Perhaps the most remarkable aspect of Moore’s legacy is his decision to transfer 100% ownership of Bob’s Red Mill to his employees in 2011 when he was 81 years old. This bold move was a testament to his belief in employee ownership as a model for conscious business growth and sustainability. Moore understood that those who had a stake in the company’s success would be its most passionate stewards, ensuring the longevity and integrity of the enterprise he built. This decision not only secured the future of Bob’s Red Mill but also served as an inspiring template for other businesses to consider more equitable and inclusive ownership structures.

Bob Moore’s commitment to employee ownership reflected his broader philosophy of compassion, fairness, and generosity. He was a true pioneer, not just in the realm of natural foods but also in creating a business model that valued people over profits. Moore’s legacy challenges us to rethink how businesses can and should operate, emphasizing the importance of nurturing a community within the workplace and ensuring that success is shared by all.

About Plant Based World Pulse
Plant Based World Pulse is a go-to resource for the plant-based industry. Offering high-value insights, educational content, and the latest information year-round, it compliments the annual industry events Plant Based World Expo North America in New York City and Plant Based World Expo Europe in London.

As we enter 2024 we are faced with an increasingly pivotal moment in our cultural evolution, with food choices at the core of what has the greatest impact on our daily lives. This crucial juncture is felt as we gear up for Plant Based World Expo North America taking place this September 11-12 at the Javits Center in New York City. I am thrilled that two of my personal favorite product manufacturers, Gardein and Oatly, are set to take the stage as exhibitors, setting the bar high for innovation.

Gardein holds a special place in my foodie heart, particularly their “Ultimate” line of plant-based “chick’n” nuggets, tenders, and patties. To me, what sets Gardein apart is their ability to offer a satisfying, crispy delight without overdoing the “chicken flavor” – a common pitfall I find in other chicken alternatives. Their products are versatile, perfect for a quick snack or as part of a more elaborate meal like a chicken parmesan, pizza topping or sandwich. Since my first introduction to their line of products at Plant Based World Expo 2021, I’ve been continually impressed by the quality of flavor and texture. The anticipation for what Gardein will unveil in 2024 is high and I will be heading for their booth the moment the show floor opens on September 11!

Oatly, on the other hand, brings back the joy of sipping milk straight from the carton. There are a select few plant-based milks that I can truly enjoy drinking straight, as I would have as child before bed, and Oatly is at the very top of that list. Their oat milk is a creamy, nostalgic experience, unparalleled in the market (from my taste buds’ perspective). And let’s not forget their chocolate oat milk, which brings me back to the chugging from those brown cartons in the elementary school lunch room! Thanks to Oatly, these moments are now re-livable as an adult and fully in alignment with a plant-based lifestyle! With Oatly expanding their range to include creamers, ice creams, and more, I’m eager to see their latest innovations at the 2024 Expo.

So, consider this my rallying cry to all plant-based industry game-changers! I want to see the best of the best that the plant-based market has to offer. As we begin 2024, I call upon my fellow industry trailblazers to join Gardein and Oatly and make this Expo a landmark event.

Let’s bring our most daring plant-based creations to the forefront. Let’s inspire the grocery stores and restaurants of the future to align with our cause. And most importantly, let’s inspire each other to expand our ideas of what’s possible. As we set our intentions and flip the page on the calendar year, let’s show the world the power of plant-based cuisine and elevate our community to new heights!

In 2018, when I penned the business plan for the first Plant Based World Expo, my conviction was absolute: the world needed to go vegan. Back then, my diet was heavily reliant on plant-based meat alternatives, which I believed were the linchpin for weaning the world off animal protein. My definition of an “ethical food system” was straightforward – no animal killings.

However, the ensuing five years, which saw the inception of seven Plant Based World Expos from New York to London, have been a humbling odyssey of personal and professional growth. In this journey, I’ve had the privilege to taste and experience nearly everything the plant-based food universe has to offer and connect with inspiring individuals from around the globe. This exposure has subtly yet profoundly reshaped my perspectives.

One of the most palpable shifts has been in my dietary preferences. Gradually, my body began to yearn for whole foods over heavily processed alternatives. While I maintain that plant-based meats will continue to play a crucial role in our collective dietary evolution, my personal diet has transitioned towards something more real, regenerative, and rejuvenating. I still crave a meaty treat from time to time, but am actively on the lookout for cleaner labels and novel ingredients that achieve that “meatiness” without excessive processing. Mushrooms have become my best friend, and the fungi kingdom remains my number one trend to look out for as our food system continues to evolve towards more natural and wholesome ingredients!

This evolution extended beyond just my physical diet; it was a philosophical awakening. Interacting with diverse individuals, I recognized that veganism isn’t a one-size-fits-all solution. This realization compelled me to let go of my judgments and expectations of others. It’s a path of personal choice, and what works for one may not resonate with another.

Most importantly, my understanding of what constitutes an ethical and compassionate food system has broadened. True veganism, I’ve come to realize, is more than a dietary choice; it’s a way of life that embodies compassion in all dealings and interactions. The essence of the movement aligns closely with ‘Ahimsa’ – the Sanskrit term for non-violence in its highest form. Choosing to eat plants instead of animals is one way to embody this concept, but it cannot end there. Ahimsa extends outward, bringing compassion into all interactions, with humans, animals, my environment and most importantly, my own self.

Embracing this philosophy has allowed me to be more gentle on myself. To release my judgements of my own imperfections and feel more free. Simultaneously it has allowed me to develop a heightened standard for the businesses, projects and products I support. My eye is now more keen than ever to recognize when a company is truly “walking the walk”, from how they embody their mission to the way they communicate and how they show up in the community. I am less easily-fooled and more eager than ever to support the projects that resonate with authenticity and connectedness… the true essence behind the plant-based food movement.

As I reflect on this journey, I invite you, our readers, to introspect how your values are mirrored in your professional life. In a world craving truth, conscience, and balance, imagine the collective impact when each of us intentionally infuse our day to day work with a little extra honesty, empathy, and loving mindfulness. What kind of world will we create and share with one another?

This is not just a call to action; it’s an invitation to join me on this ever-evolving journey. Together, let’s redefine what it means to be a part of the plant-based world, not just in what we eat, but in how we live, work, and relate to one another and our planet.

Hello, fellow taste-makers and trailblazers! As we gear up for an exciting year ahead, there’s a flavor-packed opportunity knocking at your business’s door: Veganuary. This isn’t just about plant-based eats; it’s about seizing a golden chance to make your business thrive, not just in January but well into the future of our evolving food scene.

Embracing the Veganuary Wave

Veganuary isn’t your usual trend; it’s a movement that’s been gaining ground faster than a chef can chop onions. Millions worldwide are diving into a month of plant-based exploration every January. In its most basic sense, Veganuary challenges eaters across the world to sign up for the “challenge”. That challenge is to eat vegan for the entire month of January. What does this mean for food businesses? Well, it’s a guaranteed uptick in demand for plant-based offerings as diners everywhere seek delicious ways to complete their Veganuary challenge.

Boosting Revenue in January and Beyond

Picture this: your business taking center stage with irresistible plant-based deals and discounts throughout January. Create a visual feast in your store or restaurant showcasing the vibrant world of vegan delights. It’s not just about this month’s revenue boost; it’s about turning curious customers into longtime fans of your plant-powered creations.

If you are a retailer or foodservice establishment looking for specific recommendations on how to take advantage of the opportunities offered by Veganuary, check out the articles we published earlier this week:

• Veganuary Recommendations for Retailers
• Veganuary Recommendations for Foodservice

So, as we kick off the New Year, don’t just see Veganuary as a blip on the culinary calendar. See it as your secret ingredient for success. Embrace the opportunity to cater to the growing tribe of plant-based enthusiasts, and in doing so, set your business on a path of delicious prosperity.

And, for those who are truly curious about the impact the Veganuary campaign has on eaters around the world, I challenge you one step further. Head on over to the Veganuary website to learn more and sign up to participate in the challenge yourself! First hand experience is always the best education, and I guarantee you that giving veganism a shot for the month of January will lead you to a new world of delicious foods and have you feeling great all at the same time.

As food industry professionals we have the responsibility of guiding the eating habits of people everywhere. By being a part of Veganuary, either as a personal challenge participant or a business embracing the increased demand for plant-based options; you’re stirring the pot of a more sustainable, compassionate, and downright tasty food future.

You may have noticed more frequent content being posted here on PULSE as of late. It’s not just a surge in information; it’s a mission in action. We’re committed to delivering daily content that covers every nook and cranny of the dynamic and ever-evolving plant-based marketplace.

We started in 2019 as a single annual trade show in New York City. From there, Plant Based World Expo Europe launched in 2021 in London. But it is not enough to simply connect 2 weeks out of the year… and that’s why we have built Plant Based World Pulse!

As part of our commitment to release relevant, digestible content on a daily basis, we’re unveiling the Industry Beat column—a dedicated space curated by yours truly that takes you beyond the usual industry updates and strategic discussions. It’s your direct line to the pulse of our community, a rhythm that mirrors the passion and ingenuity driving our movement.

This column is about the stories that go beyond profit margins and market trends. It’s about the entrepreneurs crafting the narrative with their groundbreaking products, the innovators solving real-world challenges, and the collaborations that shape the trajectory of our shared journey.

The beating heart of our community is found in the narratives of individuals who dare to innovate in the plant-based space. It’s the resilience of those who faced adversity and emerged stronger, and the creators of products that redefine our relationship with food.

So, here’s an open invitation to our community across all the diverse and integral roles you play: share your stories, your hurdles, your victories. Whether you’re an entrepreneur with a groundbreaking product, a visionary building key partnerships, or someone with a journey that encapsulates the spirit of the plant-based movement, we want to hear from you. The Industry Beat is where the business side of plant-based meets the heart and soul of purpose and community.

If you have a story that deserves to be heard, shoot me an email and let’s talk! Connect with me at [email protected].

As we gather for the third annual Plant Based World Expo Europe at London’s grand ExCel Center this week, it is amazing to reflect on the journey that has brought us to this moment. Looking back, it’s evident that this event symbolizes the tremendous growth in the market for plant-based food, not just locally, but globally. Our evolution mirrors the burgeoning interest in plant-based options, and as we set foot in ExCel London, we realize we’ve come a long way.

Our journey wasn’t without its challenges. The initial launch in 2020 was postponed due to the turbulent environment caused by unforeseen circumstances. The following year, in 2021, we officially launched at the Business Design Centre in London, a modest yet promising beginning. That’s where our vision took root and started to grow.

In 2022, our event had outgrown its initial venue, marking a significant turning point. We stepped into the Olympia Convention Center, and it was a proud moment for us as more prominent food manufacturers and buyers began to recognize the importance of attending the event and engaging with the plant-based marketplace. We’ve now graduated to London’s most substantial event space, ExCel, for our 3rd annual trade show. Here, we have ample room to stretch our legs and serve the industry for years to come.

Our success reflects the rising consumer demand for plant-based options worldwide. Over a thousand “Hosted Buyer” meetings are scheduled, testament to the excitement of food buyers in retail and foodservice keen to embrace these products. The extensive conference program speaks volumes about the eagerness of industry thought leaders to come together, discuss challenges, seize opportunities, and collaborate on innovative solutions. The Plant-Based Taste Awards program showcases a plethora of mouthwatering products across a diversity of categories, offering retailers and restaurants a first look at the highest quality products the market has to offer.

But, what sets the Plant Based World Expo Europe apart isn’t just being another B2B trade show. We’re on a mission, committed to elevating the marketplace for plant-based foods as part of an effort towards a more sustainable and healthy world for all beings. Across the world the connection between our food choices and the health of the planet is becoming more widely accepted and appreciated. The recent decision by the United Nations to introduce a plant-forward menu at its COP28 event underscores the recognition of this profound link and indicates global governments are eager to bring this conversation to the forefront and be a part of the solution. We believe this trend is still in its infancy on a grand scale as we welcome all industry stakeholders to gather in person once again.

We extend our sincere gratitude to all who have supported the growth of Plant Based World Expo Europe since our launch in 2021. To all those who have sponsored, spoke, attended or engaged with the event in any way – your participation is a profound reflection of a global trend towards plant-forward eating. As we return to this grand stage for the third time, we stand united with the industry, ready to support the growth of this marketplace and be an integral part of this cultural movement. We’re excited about the journey that lies ahead and the positive impact we can make.