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Author: Benjamin Davis

Thinking Past Meat and Milk: Where Retail Buyers Are Finding Their Next Plant-Based Wins

Written by Benjamin Davis on . Posted in Retail.

How Category Expansion and Smarter Curation Are Fueling the Future of Plant-Based Sales

For the better part of a decade, “plant-based” in the retail space meant two things: alt-meat and dairy-free milk. While these legacy categories remain essential, they are no longer the center of the plant-based universe.

Today’s most forward-thinking retail buyers are shifting their gaze toward a new generation of plant-based offerings—those that align with snacking habits, convenience culture, functional wellness, and global flavor exploration. The modern shopper isn’t just avoiding meat or milk—they’re seeking plant-forward options across their entire cart.

Let’s take a tour of the new plant-based hotspots gaining shelf space—and consumer loyalty.

Beverages: Where Function Meets Flavor

Plant-based beverages are no longer limited to almond or oat. From protein-packed pea blends to mushroom adaptogen elixirs, drinks are quickly becoming a wellness ritual for consumers seeking more than hydration.

Emerging standouts include:

  • Ready-to-drink smoothies with clean-label ingredients and no added sugar

  • Functional tonics powered by turmeric, ginger, and apple cider vinegar

  • Prebiotic and probiotic sodas that are disrupting legacy carbonated brands

Retail Tip: Position plant-based beverages in both wellness and grab-and-go coolers to increase basket size and cross-shop discovery.

Sauces & Condiments: Small SKU, Big Punch

Plant-based condiments are having a flavor-forward renaissance. No longer niche, today’s offerings serve as essential pantry items for flexitarians and vegans alike. Think: creamy vegan ranch, plant-based aioli, nut- and seed-based dressings, and dairy-free pestos with complex flavor profiles.

Shoppers now expect their sauces to meet multiple criteria: allergen-friendly, functional, and delicious.

Retail Tip: Cross-merchandise condiments with meal kits, frozen foods, or plant-based proteins for inspiration-driven basket building.

Frozen Meals: The Rebirth of Convenience

Gone are the days of frozen plant-based entrées being boring or overly processed. A new wave of brands is creating globally inspired, chef-crafted meals that are heat-and-eat and dietitian-approved.

Rising formats include:

  • Global grain bowls and plant-based curries

  • Stuffed pastas and dairy-free lasagnas

  • Veg-forward pizzas with cauliflower or legume-based crusts

Retail Tip: Expand plant-based frozen assortments to include multiple cuisines and protein types—today’s consumer wants variety and authenticity.

Snacks: Where Curiosity and Clean Labels Collide

Snacking is no longer a guilty pleasure—it’s a wellness strategy. Plant-based snacks are redefining this category with protein-forward innovations, adventurous flavors, and new textures. Think chickpea puffs, seaweed crisps, fruit-and-nut bars with functional boosts, and dairy-free jerky made from mushrooms or jackfruit.

Snack buyers are especially key in capturing younger demographics, as Gen Z expects snacks that align with both their values and cravings.

Retail Tip: Create plant-based snack destinations near checkout or in endcaps with callouts like “Powered by Plants” or “Snack with Purpose.”

Pantry Staples and Baking: The Quiet Revolution

Plant-based pantry goods are a stealthy growth engine. As consumers cook more at home, demand is surging for items like vegan bouillon, egg alternatives, baking mixes, and plant-based spreads. Products that deliver convenience without compromise—especially those with regenerative or local sourcing stories—are winning loyalty.

Retail Tip: Integrate these items into regular shelf resets, not just specialty sections—normalization drives adoption.

Curation Is the Key

For buyers, the opportunity is clear: plant-based is no longer a category—it’s a product feature across every aisle. The challenge lies in knowing which brands offer differentiation, and how to bring those stories to life in the store environment.

Curating with intent—balancing taste, function, cultural relevance, and storytelling—is how today’s retail leaders are unlocking new consumer segments and long-term category growth.

Catering to the Modern Diner

Written by Benjamin Davis on . Posted in Foodservice.

Why One Plant-Based Option Isn’t Enough—And How to Turn Diverse Diets Into Loyal Customers

Imagine this: a family of four walks into your restaurant.

Dad is a conscious eater, but still loves his meat—he’s looking for something clean, like a hormone-free grilled chicken dish with a hearty side of potatoes and vegetables.
Mom is a certified health coach—she’s on the hunt for a big, beautiful salad, overflowing with leafy greens, berries, seeds, nuts, and avocado.
Their daughter, a college freshman back home for break, has adopted a fully vegan lifestyle. She’s used to her campus dining hall’s dedicated plant-based station with hot entrees like BBQ tofu or seitan wings. She needs a meal that’s hearty and satisfying—not just a side salad.
Their 12-year-old son is picky about greens but happily devours plant-based meatballs and nuggets. Mom’s hoping to find a kids’ menu with options that make him feel included without forcing the veggies.

Here’s the kicker: if your menu only offers one plant-based burger or a token veggie wrap, you’ve already lost them.

Beyond the Veto Vote

In today’s market, diners rarely eat alone—and rarely eat the same. Every table is a blend of preferences, dietary needs, and evolving food values. What’s often underestimated by operators is that a single dietary preference within a group can dictate the decision for the whole table. This is known as the veto vote, and it’s a critical factor for foodservice operators to understand in 2025.

One vegan teen in the group? If you don’t have something for her, the whole family walks out.

The Opportunity Behind the Plate

The good news? Meeting this family’s needs doesn’t mean redesigning your entire menu. It means designing with intention—knowing what today’s plant-based eaters want, and offering creative, satisfying choices that blend seamlessly into your existing identity.

Let’s break down how any restaurant, regardless of concept, can serve all four diners without sacrificing flavor, margin, or kitchen efficiency:

For Dad:

Free-range or hormone-free meat options served with hearty, classic sides. Consider making your veggie sides plant-based by default so they can be swapped across menu choices without extra prep complexity.

For Mom:

Build a “Super Salad” base with a mix of greens, then offer optional premium toppings—nuts, berries, hemp seeds, avocado, grilled tofu, or tempeh. Let her build the bowl she needs.

For the Daughter:

She’s looking for something hot, filling, and flavorful—not a plate of lettuce. Offer a BBQ tofu sandwich, spicy seitan tacos, or a grain bowl with roasted chickpeas, tahini, and grilled veg. Think texture and craveability.

For the 12-Year-Old:

Don’t underestimate the power of kid-friendly plant-based mains. Beyond nuggets, Gardein tenders, and Impossible sliders are already winning over picky eaters. Serve with fries, fruit, or a dipping sauce trio to level it up.

Integration Over Isolation

The smartest operators today aren’t creating a separate plant-based menu—they’re integrating plant-based choices across their existing offerings. This approach increases flexibility, reduces complexity, and improves perception for all diners. It tells your customers: “You belong here, no matter how you eat.”

This family will return again and again—not just because they were fed, but because they felt seen. That’s what makes a restaurant a regular haunt instead of a one-time visit.

In an age where loyalty is built on alignment with values, wellness, and inclusivity, restaurants that think holistically about dietary needs are winning the market share of tomorrow.

Want more insights on designing plant-forward menus for your operation?

Explore the latest tools, menu strategies, and buyer feedback live at Plant Based World Expo North America 2025 – where foodservice professionals learn, taste, and connect.

Industry Beat: A Fabalish Sample Box that Keeps on Giving

Written by Benjamin Davis on . Posted in Products, The Industry Beat.

By Benjamin Davis

Content Chair, Plant Based World

There are few things more exciting in this line of work than the arrival of a well-packed sample box — and Fabalish delivered one that continues to brighten up my meals more than a month after it landed on the kitchen counter.

The package was a treasure trove of plant-based delights: sauces, spreads, and frozen falafel bites with names that spark curiosity and colors that suggest flavor fireworks. And the best part? The reality lived up to the hype. From first taste to still pulling sauces out of the fridge weeks later, Fabalish’s products have proved to be something rare in today’s fast-moving food landscape — products that stick.

Let’s start with the sauces: the Vegan Chili Crisp Ranch was the first to disappear, its fiery tang perfect for sandwiches, burritos, or drizzling over a grain bowl. The Fry Sauce quickly became a household favorite, blending creamy and savory with just the right kick. And the Garlic Sauce, Vegan Tzatziki, and Classic Ranch each brought their own magic, whether paired with nuggets, roasted veggies, or those same late-night fries.

And let’s not forget the falafel. The Kickin’ Carrot and Zesty Zucchini varieties offered a perfect balance of crispiness and moisture straight from the freezer. Whether tossed into a salad or tucked into pita, they were the kind of product that doesn’t just fill a need — they elevate a meal.

What’s the secret to Fabalish’s staying power?

In an industry where flashy launches often fizzle and ingredient labels grow longer than a summer day, Fabalish stands out by keeping it simple — and simply delicious. Their sauces and falafels are crafted with clean, whole food ingredients that customers can recognize and trust. No artificial preservatives, no gimmicks. Just food that makes sense.

More importantly, their products are fun. Fabalish invites consumers to play in the kitchen — to dunk, drizzle, dip, and savor. That kind of versatility is golden in today’s market, where busy households are hungry for options that are both flavorful and easy to use across meals. And when something tastes this good while keeping things allergen-friendly, plant-based, and clean-label? You’ve got a winning formula.

Fabalish is hitting the trifecta: transparency, taste, and convenience. It’s a roadmap for plant-based brands navigating the complex demands of modern consumers.

As the plant-based category matures, the brands that will thrive aren’t just the ones creating alternatives — they’re the ones creating craveable, versatile food that people reach for again and again. Fabalish gets that. And based on how quickly the sample box turned into a fridge staple, they’re well on their way to becoming a mainstay in kitchens everywhere.

Let’s just say this: if you haven’t tried Fabalish yet, your fries are missing out.

Plant-Based Chicken has Evolved, and it is Ready for the Masses

Written by Benjamin Davis on . Posted in Manufacturing, Products, Retail.

Today’s plant-based chicken is tender, flavorful, and finally living up to the expectations of flexitarians and food lovers alike—and Beyond Meat’s latest success is proving just how far we’ve come.

In a recent announcement on LinkedIn, Beyond Meat proudly shared that their Beyond Chicken Pieces were named #1 plant-based meat by PEOPLE Magazine in its list of the best supermarket products of 2025. The honor was determined by expert taste testers who sampled hundreds of new items on the market.

“Why? A team of expert taste testers tried hundreds of new products—and Beyond Chicken stood out for its craveable flavor, tender texture, and overall terrific taste,” said the company. “Made with simple ingredients and heart-healthy avocado oil—plus 21g of clean plant protein—it’s proof that better-for-you can taste better too. And to that we say cluck yeah! 🐔”

A Decade of Refinement

Beyond Meat is no newcomer to the chicken space. In fact, chicken was among the brand’s earliest plant-based protein concepts, predating even their now-famous burger. But the early versions—while pioneering—were a far cry from the gold standard that consumers demand today.

What sets Beyond apart is that the company never stood still. In an industry where some brands clung to early successes or niche formulations, Beyond Meat continued to iterate—quietly and consistently improving taste, texture, and nutrition to stay competitive in an increasingly crowded space.

The current Beyond Chicken Pieces reflect the outcome of that journey: a product that looks, tastes, and performs like the real thing, while also boasting a cleaner label and improved nutritional profile.

Evolving with the Consumer

What consumers wanted a decade ago is not what they demand today. The first wave of plant-based meat excitement was driven largely by ideology—animal welfare, environmental awareness, and novelty. But in 2025, the bar is much higher. Now it’s all about repeat purchases. Does it taste great? Will it cook well? Is it versatile and healthy enough to be a part of weekly meals?

Beyond Meat has answered with a resounding yes. Their updated Beyond Chicken isn’t just a meat replacement—it’s a product that invites loyalty from plant-based eaters and omnivores alike. And that’s what defines a winning product in the modern marketplace.

A Bellwether for the Future

The recognition from PEOPLE Magazine isn’t just a trophy for Beyond—it’s a signal for the entire plant-based industry. The future belongs to the brands that adapt. That means listening to customers, continuously improving, and balancing health, taste, and sustainability without compromise.

Beyond Meat’s journey in chicken is a lesson in long-game strategy. It’s about earning your place in the basket, not just getting there once.

So, here’s to the evolution of plant-based chicken. From its humble soy beginnings to #1 in the supermarket, the category has officially grown up. And companies like Beyond Meat are showing that the best is still ahead.

Buyers! Plant Based World Expo 2025 Wants to Hear Your Story

Written by Benjamin Davis on . Posted in Event Spotlights, Plant Based World Europe, Plant Based World North America.

It’s that time of year again — programming season for Plant Based World Expo Europe (26–27 November, ExCeL London) and Plant Based World Expo North America (2–3 December, Javits Center NYC) is officially underway!

As the only 100% plant-based trade events designed exclusively for retail and foodservice professionals, these conferences are fueled not just by products, but by real stories from the front lines of the industry. We’re calling on you — the innovators, buyers, chefs, operators, merchandisers, and business leaders — to share your plant-powered insights with an engaged audience of industry peers.

Retail: Shelf Space Meets Strategy

Have you cracked the code on plant-based merchandising? We want to hear about it.

Whether you’re a specialty grocer building a robust vegan set, or a national chain redefining the category for mainstream shoppers, your story matters.

  • Have you implemented a creative merchandising strategy for your plant-based and clean label products?

  • Are you leveraging shopper data or loyalty programs to increase repeat purchases of plant-based items?

  • Have you worked with brands on co-marketing activations that brought new consumers to the category?

  • Are you seeing success with private label plant-based items that outperform national brands?

Your team’s strategies could be exactly the inspiration another buyer needs to rethink their approach — and grow category sales in the process.

Foodservice: Kitchen Innovation that Drives Revenue

Across quick-service chains, fine dining establishments, university dining halls, and corporate cafeterias, chefs and operators are building profitable menus that serve both vegans and meat-eaters.

  • Has your kitchen developed a standalone plant-based menu alongside your traditional menu?

  • Are your chefs using plant-based innovation to reduce food waste or streamline back-of-house operations?

  • Have you seen increased check averages, customer loyalty, or operational savings from adding sustainable proteins?

  • Are you part of a contract catering group with a success story worth sharing?

If your team has navigated the journey from curious trial to repeat success, our audience wants to learn from your playbook.

Ready to Join the Conversation?

Whether you’re a first-time speaker or a seasoned panelist, this is your chance to be part of the global movement redefining foodservice and retail. Our conference content is highly curated and designed to deliver actionable insights to professionals actively seeking plant-based solutions.

We’re looking for clear, engaging presenters who can offer real-world takeaways — not just ideas, but impact.

Submit your idea or connect with us directly: ben@plantbasedworldexpo.com

Dr. Bronner’s Passes the Torch to Magic Chocolate Inc.

Written by Benjamin Davis on . Posted in Products.

In a move that signals both maturity and momentum in the better-for-you food space, Dr. Bronner’s has officially handed over its beloved chocolate line to a new steward: Magic Chocolate Inc., a company built to scale the vision of regenerative, ethical sweets for the modern consumer.

Dr. Bronner’s, best known for its iconic natural soaps, launched the Magic All-One Chocolate line in 2021 as an “activist initiative”—a proof of concept that chocolate could be delicious, ethical, and ecological all at once. But now, the company says, it’s time for chocolate experts to take the reins.

“Our goal was to demonstrate that delicious chocolate can be produced ethically and ecologically by sourcing from farmers using regenerative organic practices,” said David Bronner, CEO (Cosmic Engagement Officer) of Dr. Bronner’s. “To truly scale demand for our regenerative organic cocoa farmers, our chocolate line needed a steward that’s fully dedicated to the chocolate business.”

From Soapbox to Store Shelf: A Chocolate Movement Evolves

The transfer of ownership to Magic Chocolate Inc. reflects a broader evolution in the food industry, where values-driven brands are expanding from niche to mainstream. Today’s consumers don’t just want clean ingredients and transparent sourcing—they’re seeking full alignment with environmental, social, and health-conscious values.

Magic Chocolate Inc. is led by a dream team: Swiss chocolatier Maestrani Schokoladen, known for launching the first organic chocolate in the 1980s, and Joe Whinney, former CEO and co-founder of Theo Chocolate, a pioneer in organic and fair-trade chocolate in the U.S. Their combined expertise positions them to lead Magic Chocolate into its next chapter with innovation, integrity, and impact.

“Dr. Bronner’s visionary Regenerative Organic Certified chocolate sourcing has raised the bar for the entire chocolate industry,” said Joe Whinney. “We are committed to growing this chocolate line through investment, innovation, and a lot of hard work—all while modeling the highest standard of ethical business practices in sourcing and production.”

Regenerative Roots and Ethical Excellence

Magic Chocolate’s sourcing remains unchanged—and that’s a good thing. Its supply chain is rooted in regenerative organic agriculture, working with women-led cooperatives in Ivory Coast and Indonesia to source cocoa and coconut sugar. In January 2024, the company’s Salted Dark Chocolate became the first ever chocolate to achieve Regenerative Organic Certification.

The shift from Dr. Bronner’s Magic All-One Chocolate to Magic Chocolate comes with new branding but the same mission: to prove that better-for-you can also mean better-tasting and better for the planet.

A Blueprint for Food System Innovation

This story is more than a chocolate handoff—it’s a case study in how mission-aligned innovation can spark industry-wide change. It reflects a growing maturity in the better-for-you category, where purpose-driven incubation efforts are being scaled by experts who know how to grow brands, not just launch them.

As the packaged food landscape evolves, more legacy and lifestyle brands may look to this model—validating a product’s ethos, then empowering a focused, expert team to take it to new heights. And if it tastes like Magic Chocolate, the future looks delicious indeed.

To learn more or get involved, visit magicchocolate.com.

Quorn’s 2025 Strategy Blends Pop Culture and Purpose

Written by Benjamin Davis on . Posted in Branding, Manufacturing, Products.

In a move that captures both the evolution of the plant-based industry and the maturing identity of a legacy brand, UK-based mycoprotein pioneer Quorn has launched a dynamic new marketing and internal wellness strategy in 2025, reflecting how far the plant-based movement has come from its niche beginnings.

Blockbuster Branding Meets Plant-Based Snacking

Quorn’s summer marketing campaign is turning heads and stomachs. Aligned with the release of Mission: Impossible – The Final Reckoning, the campaign playfully features a Tom Cruise lookalike handing out autographs in London’s West End while enjoying Quorn’s popular Cocktail Sausages. It’s part of the brand’s cheeky “Mission Snack Swap” ad series, starring its signature farm animal puppets, blending pop culture flair with messaging about meat alternatives.

This kind of campaign reflects a seismic shift in the plant-based space—from moral persuasion to mainstream entertainment. Quorn is embracing humor, nostalgia, and experiential marketing to meet consumers where they are: engaged, hungry, and scrolling.

Wellness Starts Within: Workforce Nutrition Commitment

Beyond catchy campaigns, Quorn is also turning inward with its workforce nutrition and wellbeing initiative. In alignment with its pledge at the Nutrition for Growth (N4G) Summit—held in Paris in March 2025—Quorn is on track to deliver 100% nutrition education coverage to its global workforce.

The centerpiece of this initiative is a mandatory e-learning module titled Fundamentals of Healthy Eating, a move that underscores the brand’s holistic approach to promoting healthier diets—not just through products, but through corporate culture. This follows the global trend highlighted at N4G, where private sector leaders, including The Consumer Goods Forum, reaffirmed their role in combating malnutrition and supporting sustainable food systems.

The Broader Shift in Plant-Based 2.0

Quorn’s 2025 efforts demonstrate a broader evolution in the plant-based industry:

  • From replacement to experience: Plant-based products are no longer just meat alternatives—they are lifestyle enhancers.

  • From activist messaging to entertainment marketing: The emotional hook now includes joy, fun, and fandom.

  • From external advocacy to internal alignment: Companies like Quorn are realizing that sustainable change starts from within.

With bold campaigns and meaningful internal commitments, Quorn is leading by example, showing that the future of plant-based is not only about what’s on the plate—but also how it’s made, marketed, and managed.

AI for a Better Plate: Food System Innovations Receives Bezos Earth Fund Grant

Written by Benjamin Davis on . Posted in Industry updates, Manufacturing, Technology.

Food System Innovations (FSI) has been awarded a Phase I grant from the Bezos Earth Fund’s AI Grand Challenge for Climate and Nature. With this $50,000 award, FSI will collaborate with Stanford PhD candidate Anna Thomas to create an open-source AI assistant aimed at revolutionizing how food scientists formulate sustainable proteins.

The challenge, launched with up to $100 million in funding, is designed to unlock bold, AI-powered ideas that can directly address the climate and biodiversity crises. FSI’s selection signals growing recognition that food system innovation—particularly in plant-based and alternative proteins—is an essential component in building a more sustainable planet.

“Our recent results, accepted to the International Conference on Machine Learning this year, suggest that LLMs, combined with other algorithms and datasets, can support a sustainable protein transition,” said Thomas. “In particular, our results indicate that LLMs can be useful for revising formulations in response to sensory panel feedback.”

Building Smarter Food Systems, Faster

FSI’s work leverages the potential of Large Language Models (LLMs) to significantly reduce the time required for food scientists to iterate and improve new product formulations. This could dramatically accelerate the market availability of better-tasting, more affordable, and more sustainable food options.

According to Thomas’ research, LLM-supported teams spent 45% less time on average adjusting formulations—compared to 22% when working with human experts alone. With this edge, AI could help companies respond more efficiently to consumer sensory feedback, improving taste and texture at record speeds.

“The protein transition will be driven by taste, price and convenience,” said Caroline Cotto, Director of NECTAR, an initiative of FSI. “Our goal with NECTAR is not just to hand brands sensory data but to actually empower them with a path forward.”

According to Cotto, NECTAR intends to utilize this partnership with Thomas to improve the implementation of their research into the R&D of food manufacturers. The organization conducts large scale blind taste tests with flexitarian eaters to determine which plant-based products are competing on a taste level with their animal-based counterpart. Maximizing efficiency of R&D will lead to better tasting products, greater consumer adoption and repeat customers for retail and foodservice operators.

What’s Next for Food and AI?

FSI, NECTAR and the Bezos Earth Fund are inspiring food innovators across the world to tap into the power of AI to improve the way food is consumed. As we open our minds to the possibilities, here are five creative ways continued AI advancement could improve the global food system:

1. Sensory-Driven Product Iteration

LLMs can help R&D teams synthesize real-time consumer panel feedback into immediate formulation suggestions—saving months of manual analysis and allowing brands to rapidly iterate toward consumer-preferred products.

2. Localized Ingredient Optimization

AI models could analyze regional supply chains and dietary preferences to recommend ingredient swaps that maintain flavor profiles while lowering carbon footprints—e.g., swapping imported pea protein with local pulses.

3. Precision Nutrition for Institutional Foodservice

School lunch programs, hospitals, and military menus could benefit from AI-generated recipes that meet strict dietary guidelines while using plant-based ingredients that appeal to mainstream palates.

4. Recipe Development for Low-Infrastructure Environments

AI could help humanitarian aid groups and emerging markets develop high-protein, shelf-stable recipes using limited equipment or ingredients—supporting nutrition resilience under climate stress.

5. Transparent Labeling & Compliance

AI can auto-generate nutrition labels, allergen statements, and sustainability impact reports in multiple languages, making it easier for small brands to enter global markets with full compliance and clarity.

Looking ahead, FSI is now eligible for a $2 million Phase II implementation grant from the Bezos Earth Fund. If selected, their work could scale dramatically—offering open-source tools that make alternative protein innovation faster, more affordable, and more accessible for food manufacturers around the world.

In an industry where taste is king and time is money, this AI-forward approach has the potential to rewire the way the world eats—making delicious, sustainable food the default, not the exception.

Learn more about the program at fsi.org and nectar.org.

From Basket to Table: How Plant-Based Fits into 2025’s Retail Food Trends

Written by Benjamin Davis on . Posted in Retail, Trends.

Spring and summer 2025 are ushering in a new phase of grocery retail where practicality meets purpose. Consumers are cooking more at home, looking for globally inspired meals, scanning labels for clean ingredients, and tightening their budgets without compromising on quality. In this evolving environment, plant-based products aren’t just holding their ground—they’re quietly becoming staples.

In this article we explore top trends in food retail and how to make your store a destination for shoppers with a modern set of needs.

Trend 1: Value-Conscious Innovation

With inflation still influencing grocery bills, shoppers are hunting for value across every aisle. But they’re not willing to trade taste or health for price. Retailers like Trader Joe’s have cracked the code by offering their own-label vegan products—from meatballs to dairy-free cheeses and sauces—that rival branded alternatives in both quality and affordability. Their success shows that plant-based innovation doesn’t have to come with a premium price tag, and when done right, can win broad consumer loyalty.

Trend 2: Elevated Everyday Cooking

Today’s shoppers are channeling their inner chefs, using pantry staples and frozen conveniences to build dishes that feel gourmet. This trend plays right into the hands of plant-based brands offering items like satay sauces, lentil-based pastas, or cauliflower flatbreads. These products become the base for flavorful, global meals, making plant-based cooking accessible and exciting—not just a niche for vegans.

Trend 3: Clean Label Expectations

Fewer ingredients. No artificial additives. Easy-to-understand labels. These shopper expectations are driving how products are developed and marketed in 2025. But here’s the nuance: fewer ingredients don’t always mean more nutrition. Cornflakes with “just one ingredient” sound healthy but lack fiber, protein, or added nutrients. Smart plant-based brands are navigating this space by creating clean-label products that still offer functional value—think fortified milks, whole-food snacks, and fiber-rich meat alternatives.

Trend 4: Functional Snacking

Plant-based isn’t just about main courses anymore. Shoppers want snacks that work as hard as they do—supporting energy, digestion, or even mood. Whether it’s a protein brownie bite, a chickpea puff, or a kombucha that touts gut benefits, plant-based snacks are evolving into health tools that also satisfy cravings.

Trend 5: Cross-Aisle Integration

Perhaps the biggest shift? Plant-based foods are no longer relegated to a “special diet” section. In leading retailers, you’ll find oat milk next to dairy, vegan ravioli next to traditional, and plant-based nuggets in the same freezer as their chicken counterparts. This integration helps all consumers see plant-based as a choice—not a compromise.

Conclusion

For retailers, the takeaway is clear: the winning formula in 2025 is to offer plant-based options that deliver on taste, price, health, and convenience—and to stock them where shoppers expect to find their everyday essentials. Plant-based has left the niche and joined the mainstream, one cart at a time.

On the Menu in 2025: Tap In To Plant-Based Foodservice Innovation

Written by Benjamin Davis on . Posted in Foodservice, Hospitality, Restaurants, Trends, Uncategorized.

In 2025, foodservice operators across North America are riding a wave of flavor, function, and flexibility. Diners are more adventurous and health-conscious than ever—but they’re also demanding joy and indulgence. This year, plant-based ingredients are no longer just alternatives. They are foundational building blocks in menus from fast-casual to fine dining.

In this article we will explore the top foodservice trends and how to leverage plant-based ingredients and recipes to attract more customers and keep them returning.

Trend 1: Global Flavors Drive Demand

Consumers want excitement on the plate—and that often means flavor from around the world. Whether it’s a tikka masala, Thai curry, or Korean BBQ bowl, chefs are turning to plant-based proteins and sauces to create versatile, cost-effective versions that still pack a punch. Jackfruit, tofu, and seitan are taking center stage, shaped by regional spices and traditional cooking methods.

Trend 2: Menu Engineering & Versatility

With labor still a concern in kitchens, ingredients that can do double or triple duty are prized. Plant-based meats like seitan or soy-based grounds can appear in tacos, lasagnas, or stir-fries—creating operational efficiency without sacrificing culinary creativity. Versatile sauces, dairy-free spreads, and vegan cheeses help operators expand menus without expanding inventory.

Trend 3: Wellness Without Compromise

Diners are more focused than ever on health—but they don’t want to give up flavor. Functional foods that support protein intake, gut health, and GLP-1-friendly weight management are trending. Plant-based ingredients, especially whole-food-forward ones, are perfectly positioned to meet these goals. Chickpeas, mushrooms, and legumes are leading the charge in this space, offering both nutrition and taste.

Trend 4: Institutions Join the Movement

Plant-based menus are showing up in more cafeterias, hospitals, and stadiums. These institutions are embracing plant-forward dining as part of their sustainability commitments, inclusion efforts, and health strategies.

Trend 5: Plant-Based as a Culinary Experience

Gone are the days when plant-based was simply the “vegan option.” In 2025, plant-based dishes are often among the most exciting items on the menu. Creative plant-based pizzas, fine-dining mushrooms, and fermented vegan cheeses are earning their place through culinary merit. Customers are drawn to flavor and texture, not just values.

Conclusion

The takeaway for foodservice? Quality wins. The most successful operators in 2025 are those who treat plant-based as an opportunity, not an obligation. With smart menu planning, flavor-forward thinking, and versatile ingredients, plant-based dishes can appeal to everyone at the table. The plant-based movement is no longer about replacing—it’s about elevating.