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Author: Benjamin Davis

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.

The Green House Collective Launches Bold UK Initiative to Spotlight Plant-Based Brands

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

In a new partnership set to reshape how plant-based and eco-conscious brands reach the UK market, Vegpreneur has teamed up with The Green House Collective to launch an initiative that will bring purpose-driven companies to the forefront of over 150 high-traffic consumer events across the UK in 2025.

With an annual audience of over 4 million consumers and a combined £1 billion+ in on-site spending, this initiative offers an unprecedented opportunity for emerging and established brands to connect directly with conscious shoppers, share their stories, and move product — all with full-service support behind the scenes.

What Is the Green House Collective?

The Green House Collective is the brainchild of Garry Robey, the new owner of SBP Events Ltd, a company with over 35 years of legacy in the UK consumer events industry. Fueled by the Robey family’s mission to spotlight brands that are “good for you and good for the planet,” this new platform is poised to become the largest curated exhibition space for eco-conscious brands in the UK.

The Green House Collective’s goal? To educate, engage, and inspire millions of consumers by giving visibility to plant-based, sustainable, and ethical companies through powerful in-person experiences.

Powered by Vegpreneur: Scaling Global Reach for Mission-Driven Brands

Vegpreneur, known globally for championing plant-based founders and sustainable innovation, brings its sharp eye for ethical entrepreneurship to the partnership. The collaboration makes it easy for brands — especially those launching into the UK or scaling across Europe — to hit the ground running at major events.

“This isn’t just another trade show. It’s about making real connections with buyers who care — and showing up in a way that reflects your mission,” the Vegpreneur team shared. “Through this partnership, we’re helping brands scale impact and visibility while staying focused on what matters most: product quality, community, and purpose.”

Turnkey Support for Founders

One of the standout features of the Green House Collective initiative is its done-for-you approach. From logistics to placement, brands get access to:

  • Custom stand design and signage

  • Power, insurance, risk assessments, and H&S

  • Strategic booth placement in premium zones

  • Passes, parking, and exclusive discounts

  • On-site support from real humans — no AI dashboards, just face-to-face feedback and results

Need a custom build or food truck activation? No problem. The Green House Collective also offers bespoke design and construction services to help brands create memorable, on-brand experiences that attract foot traffic and media attention.

Why It Matters: Plant-Based Needs a Bigger Stage

Consumer demand for plant-based and planet-friendly products continues to surge, but brands often face barriers to scale — especially when entering new markets. The Green House Collective solves this by opening the door to face-to-face connections at the UK’s busiest lifestyle events, spanning wellness, food, home, sustainability, and more.

With 60% of attendees falling into the ABC1 profile (affluent, values-driven consumers) and 65% ready to buy on-site, the value for founders is crystal clear: this is where awareness converts to sales — and where meaningful brand loyalty begins.

Now Booking

For brands ready to make 2025 a breakout year, applications for event participation are now open. With limited space available and demand already heating up, now is the time to secure your place in the UK’s largest collective of plant-powered pioneers.

To learn more or book your spot in the Green House Collective, visit here or book a call directly with the team.

Industry Beat: Trader Joe’s Is Quietly Winning the Plant-Based Game – Retailers Take Note

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

by Benjamin Davis

Content Chair, Plant Based World

In a world where plant-based product launches are often tied to splashy new brands and high-profile partnerships, Trader Joe’s has taken a quieter, more focused route — and it’s working.

While many retailers fill shelves with branded plant-based SKUs, Trader Joe’s has carved out a reputation for delivering high-quality, cost-effective vegan options under its own label. With only a few exceptions — like Impossible Chicken Nuggets — the grocer has chosen to develop its plant-based assortment entirely in-house. And for millions of shoppers, it’s become the ultimate one-stop shop.

Simplicity, Selection, and Surprising Creativity

From frozen entrees to dairy-free snacks, vegan cheeses to globally inspired sauces, Trader Joe’s doesn’t just offer plant-based options — it offers smart, flavorful solutions that support everyday meals and bold culinary experiments alike.

  • Trader Joe’s Vegan Meatballs are a staple in my freezer — affordable, satisfying, and perfect for pasta night or sub sandwiches.

  • The Satay Peanut Sauce? Ideal for tossing with rice, veggies, and those Impossible Nuggets — an easy global “chick’n fried rice” dish in under 10 minutes.

  • Vegan Boursin Cheese — a creamy, herby spread that’s equally at home on crackers or used as a ricotta substitute in a vegan lasagna.

In the frigerated section, you’ll find a lineup of oat and almond milks that rival premium brands — but without the price tag. In the pantry? Protein bars, peanut butter pretzels, and clean-label school snacks for kids. Trader Joe’s delivers on plant-based across the entire store, not just in a niche aisle.

More Than Just Vegan — It’s Family-Friendly, Health-Conscious, and Affordable

What sets Trader Joe’s apart is that its plant-based selection doesn’t feel like an afterthought. It’s woven into every category and feels intentionally designed to support real people cooking real meals for diverse households. For shoppers managing family preferences, food allergies, and tight budgets, Trader Joe’s is a reliable, cost-effective, and exciting place to shop.

Many plant-based shoppers aren’t just buying vegan meat or dairy — they’re stocking a full kitchen. And Trader Joe’s has quietly built an ecosystem that allows them to do just that — without sacrificing flavor or breaking the bank.

What Retailers Can Learn From Trader Joe’s

As more grocers evaluate their plant-based strategies, Trader Joe’s offers a model worth studying:

  • Keep it simple: A curated, quality-driven assortment builds trust with shoppers and encourages repeat purchases.

  • Invest in store brands: Trader Joe’s has created a powerful brand identity that customers seek out — not just accept.

  • Spread plant-based across all categories: Don’t silo your vegan products — integrate them as part of everyday shopping.

  • Focus on functionality and flavor: Plant-based doesn’t have to be loud or niche. It just has to work.

In 2025, convenience is king, and loyalty will belong to the retailers who help plant-based shoppers buy everything they need in one stop. Trader Joe’s has proven that the right mix of innovation, accessibility, and quality can a retailer into a plant-based destination.

Entries Open: The 2025 Plant-Based Excellence Awards Return to Plant Based World Expo Europe

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

The Plant-Based Excellence Awards, taking place during Plant Based World Expo Europe 2025 at ExCeL London on 26th November, are designed to spotlight the best of what the industry has to offer. With a sharpened focus on products that not only taste great but also perform for business, these awards have become a premier benchmark of quality and innovation across the plant-based food sector.

This year’s awards, sponsored by Diverse Fine Food, have expanded in scope and clarity with updated categories, refined judging criteria, and multiple recognition tiers—ensuring every entry has the chance to shine.

What’s New for 2025

Updated Categories

The 2025 awards now span 15 dynamic categories, covering everything from meat alternatives and ready meals to bakery, condiments, snacks, and more. This comprehensive approach allows for a wide range of plant-based innovation to be recognised—from everyday staples to trend-setting newcomers. Last years winners include Let it V Foods: Veikon Bacon, Jay and Joy: Jeanne Alternative to Blue Cheese and MYOM: Original Oat, demonstrating that even the most challenging to replicate animal products are being met with high quality plant-based innovations.

Judging Criteria

Entries will be evaluated by panels of expert buyers and industry professionals across five critical areas:

  • Taste & Texture

  • Appearance & Branding

  • Sustainability

  • Business Value & Supply Chain Viability

  • Commercial Potential (including margins)

This approach ensures that award-winning products don’t just impress on the plate—but perform on the shelf and on the balance sheet.

Multiple Ways to Win

Each product entered will have three chances for recognition:

  • Gold, Silver or Bronze Rating – Based on total score across judging criteria.

  • Category Winner – Awarded to the top-scoring product in each of the 15 categories.

  • Best of 2025 – The single highest-scoring product across all entries will be crowned the best overall and awarded the prestigious Best of 2025 trophy.

Winners of each category will be honored live at the Plant-Based Excellence Awards Ceremony on 26th November 2025—a moment that brings together leading brands, emerging innovators, and the entire plant-based ecosystem to celebrate the future of food.

Entry Details & Key Dates

Whether you’re a legacy brand or a rising startup, submitting your product puts it in front of the most influential buyers in the industry. Here’s how to get involved:

Entry Rates:

  • Exhibitors: 1 free entry + £100+VAT per additional product per category

  • Non-Exhibitors: £150 per product per category

Deadlines:

  • 15 May – Entries Open Apply Now

  • 1 August – Entry Deadline

  • 15 August – Final Day for Sample Shipping

  • Early October – Bronze, Silver, and Gold awardees announced

  • 26 November – Trophy Ceremony at Plant Based World Expo Europe

Why These Awards Matter

As plant-based products become increasingly integrated into mainstream retail and foodservice offerings, decision makers are hungry for cues on which innovations to trust. These awards serve not only to celebrate excellence—but to guide buyers toward the next best-sellers that meet their needs in taste, performance, and values.

Don’t miss your chance to be part of this year’s celebration of the best of plant-based. Submit your entries and let your innovation speak for itself.

➡️ Enter the 2025 Plant-Based Excellence Awards

New Extrusion Technologies: Breakthroughs in Plant-Based Proteins

Written by Benjamin Davis on . Posted in Ingredients, Technology.

French food technology company Clextral has unveiled a new patented system for vegetable protein texturization that pushes the boundaries of what’s possible in meat and seafood alternatives. Dubbed “Galaxy Texturing Technology,” this innovation combines shear-cell fibration with continuous extrusion to create whole-cut plant-based proteins that more closely replicate the tenderness and structure of real meat and fish.

At a time when consumers and foodservice buyers alike are demanding plant-based products that don’t just mimic—but genuinely rival—animal proteins, technologies like this could help accelerate adoption across mainstream markets.

A Shift Toward Whole-Cut Innovation

One of the key limitations in the plant-based space has long been texture. While ground meat analogs like burgers and sausages have gained widespread acceptance, replicating the complex, fibrous consistency of whole cuts—like chicken breasts, steaks, or fish fillets—has remained elusive. Clextral’s new system addresses this by producing softer, more flexible fibers and enabling large-format products with naturalistic muscle-like structure.

The technology’s ability to deliver realistic whole cuts could unlock new product formats for plant-based brands, moving beyond patties and nuggets to full entrees, carving stations, and upscale applications that elevate the consumer experience.

Continuous Extrusion with Shear-Cell Dynamics

At the heart of the innovation is a dynamic die that shears and cools plant-based proteins as they exit a continuous extruder. Unlike traditional extrusion, this method aligns fibers in a way that mimics the layering and mouthfeel of animal tissue. With a throughput capacity of up to 400 kilograms per hour, the Galaxy platform also introduces new levels of scalability, making it viable for commercial production.

Crucially, the system allows manufacturers to fine-tune numerous parameters—from temperature and pressure to screw speed and shear rate—giving product developers precise control over final texture and consistency. This kind of flexibility opens the door to diverse innovations across protein sources and culinary applications.

Broader Implications for the Plant-Based Sector

Technological advances like this represent pivotal progress for the plant-based movement as a whole. As the industry matures, consumers are increasingly seeking options that are not only sustainable and health-forward but also indulgent and satisfying. If taste and texture continue to improve, particularly in categories like whole-cut meat and seafood, the barriers to widespread plant-based adoption could shrink significantly.

Moreover, as producers experiment with proteins beyond soy and peas—such as lentils, chickpeas, or even insect-based sources—flexible, modular systems like Galaxy offer the adaptability to keep pace with emerging ingredients and regional food trends.

Plant Based World Expo Europe Announces New Dates and Venue for 2025 

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

Plant Based World Expo Europe, the continent’s only 100% plant-based trade show, has announced new dates for its 2025 edition, which will take place 26–27 November at ExCeL London. The move marks an exciting new chapter for the show, introducing expanded opportunities for industry growth, new partnerships, and increased buyer attendance.

 

A Strategic Co-Location with the European Pizza Show 

In a bold step to bring the plant-based movement deeper into high-volume food sectors, Plant Based World Expo Europe 2025 will be co-located with the European Pizza Show. This strategic alignment reflects the growing demand among pizza chains, foodservice providers, and quick-service restaurants for plant-based meats, cheeses, sauces, and toppings that cater to shifting consumer preferences.

With pizza operators increasingly looking to diversify menus with dairy-free mozzarella, plant-based pepperoni, and other vegan-friendly offerings, the co-located event will create a powerful one-stop-shop for discovering both mainstream and emerging innovations in the plant-based space.

The combined event is expected to attract a combined audience of 14,000+ attendees, featuring a more diverse group of food buyers than in previous iterations. This combination will offer plant-based brands unprecedented access to new business opportunities across Europe’s foodservice and retail industries.

 

A New Era Under Emerald Expositions 

The 2025 edition will also be the first under the new ownership of Emerald Expositions, one of the largest producers of B2B trade shows and conferences in the world. With this transition comes an expanded global footprint, new investments in marketing and infrastructure, and a dedicated commitment to scaling the plant-based industry for the long term.

Backed by Emerald’s extensive portfolio, Plant Based World Expo Europe is now uniquely positioned to connect brands with a broader network of qualified buyers, distributors, and decision-makers from across the continent and beyond.

 

An Unmissable Event for Retail and Foodservice Buyers 

From innovative alt meats and dairy-free cheeses to clean-label condiments and globally inspired meals, Plant Based World Expo Europe 2025 promises to be the most impactful edition yet. The new November timing and upgraded venue at ExCeL London will provide an ideal platform for launching new products ahead of the new year and finalizing Q1 purchasing decisions.

Retail and foodservice buyers can expect:

  • A dynamic exhibition floor featuring leading and emerging plant-based brands
  • Live cooking demos, buyer lounges, and curated meetings
  • World-class educational programming with industry thought leaders
  • Unparalleled networking across the global plant-based ecosystem

 

Mark Your Calendars 

Plant Based World Expo Europe 2025 takes place 26–27 November at ExCeL London. Whether you’re sourcing products, launching innovations, or looking to stay ahead of food trends, this is the premier destination to discover the future of plant-based eating. 

For more information or to inquire about exhibiting, visit www.plantbasedworldeurope.com. 

Plant-Based Ham Enters the Global Marketplace

Written by Benjamin Davis on . Posted in Global Marketplace, Products, Uncategorized.

For years, plant-based burgers, sausages, and even whole-cut steaks have taken the spotlight in alternative protein innovation. But one category has quietly been making waves: plant-based ham.

 

Heura: The Fastest Growing Plant-Based Ham? 

Heura, the Spanish powerhouse of plant-based meats, is proving that demand for clean-label, meat-free ham is stronger than ever. A recent social media post showed two images outside a Heura partner restaurant:

📸 Photo 1: A quiet storefront, captioned “No one will want a plant-based ham.”
📸 Photo 2: A line down the block, with customers eagerly waiting to try it.

So what’s the secret to Heura’s success?

  • No additives
  • Outstanding nutrition value
  • Taste & texture
  • 76% lower CO₂ emissions than conventional ham

For retailers and foodservice operators, this proves that consumer interest in plant-based ham is real—and growing fast.

 

Prime Roots: Reinventing the Deli Counter 

While Heura is creating demand in foodservice, Prime Roots is shaking up the deli case with a whole new approach to plant-based ham.

Instead of using soy or wheat, Prime Roots harnesses the power of Koji fungi, a natural ingredient that mimics the texture of whole cuts of meat. Their Black Forest Ham is designed to be sliced behind the deli counter, offering a familiar experience for shoppers while delivering the taste and texture meat eaters crave.

But Prime Roots isn’t stopping at ham—they’re redefining the entire deli with plant-based cracked pepper turkey, genoa salami, and more. And the industry is taking notice: Prime Roots recently won a TASTY Award for successfully impressing the taste buds of meat eaters in blind taste tests.

For grocery buyers, this signals a major shift in plant-based meats moving from packaged alternatives to fresh-cut, premium offerings.

 

La Vie: The French Favorite That’s Taking Over Europe 

Since its debut at Plant Based World Expo Europe in 2021, La Vie has been a standout brand in the plant-based meat space. Known for its playful pink branding and uncompromisingly delicious approach to plant-based charcuterie, La Vie has captured the hearts (and taste buds) of European consumers.

Their plant-based ham and bacon are so realistic that they should come with a warning sign—reminding consumers that yes, these products are made from plants.

With major retail expansion and increasing availability across France, the UK, and beyond, La Vie is proving that plant-based charcuterie is no longer just a niche product—it’s becoming a grocery staple.

 

What This Means for Retail and Foodservice Buyers 

The rapid expansion of plant-based ham and deli meats signals a major opportunity for buyers across grocery and foodservice:

  • Deli counters are evolving – plant-based options can be sold just like traditional meats, offering a fresh-sliced, premium experience.
  • Foodservice demand is rising – viral success demonstrates that restaurants and cafes need to take plant-based ham seriously.
  • European momentum is strong – expect continued growth across international markets.

The plant-based meat revolution isn’t just about burgers anymore—ham, turkey, and deli meats are next. The brands that deliver on taste, texture, and clean ingredients will be the ones to watch. Are you ready to bring them to your shelves and menus?

New Platforms Empower Plant-Based Manufacturers and Foodservice Operators 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Technology, Uncategorized.

Food manufacturers and foodservice operators face a key challenge—how to develop high-quality, scalable plant-based products that meet consumer expectations for taste, nutrition, and sustainability. The rise of ingredient platforms and digital resources designed specifically for product developers is making this process more accessible than ever.

One example of this shift is Novo Farina’s new digital platform, which aims to streamline recipe development using pea protein. In a recent LinkedIn post, Novo Farina shared:

“We’ve launched a brand-new Novo Farina website designed to make it easier for Citizens to explore our British-made, sustainable pea protein ingredients and find the right solutions for your product development needs.”

Platforms like these represent a larger trend—a move toward transparency, accessibility, and efficiency in plant-based food production.

 

Why This Matters for the Industry 

  1. Simplifying Product Development for Manufacturers

For many food manufacturers, creating plant-based alternatives requires extensive R&D, ingredient testing, and formulation expertise. Digital platforms offering technical specification sheets, application guidance, and ingredient visuals remove much of the guesswork.

“Each pulse-based ingredient now has a Technical Specification Sheet ready to download, so you can assess functionality, nutrition, and applications at a glance.” — Novo Farina

This kind of accessibility allows R&D teams to move faster, ensuring that innovative plant-based products reach the market more efficiently.

 

  1. Making It Easier for Foodservice to Adapt Plant-Based Ingredients

For foodservice operators, incorporating plant-based options means finding ingredients that work seamlessly in a kitchen environment while meeting consumer demand for meat-free, allergen-friendly, and sustainable choices.

“Dedicated sections for Food Manufacturers and Foodservice so you can quickly find the right ingredients to replace or reduce meat, remove allergens, or improve sustainability credentials.” — Novo Farina

By offering direct pathways to ingredient sourcing, sample requests, and product insights, digital ingredient platforms help chefs and foodservice buyers make informed decisions about menu development.

 

  1. Supporting the Growth of Hybrid and Reformulated Products

The plant-based sector is seeing increased interest in hybrid products, where meat is combined with plant-based ingredients to create more sustainable, lower-impact foods. Platforms that provide clear guidance on ingredient functionality make it easier for manufacturers to experiment with hybrid formulations and optimize product performance.

“Whether you’re developing plant-based, hybrid, or reformulated products, we’ve built a website that aligns with the needs of leading food manufacturers.” — Novo Farina

As the food industry moves toward a more diverse protein landscape, resources like these will bridge the gap between innovation and execution.

 

The success of plant-based food depends not just on consumer demand, but on how easy it is for manufacturers and foodservice operators to create and scale great products.

As plant-based food technology continues to evolve, the companies that embrace these new tools will be best positioned to drive innovation and meet the growing demand for high-quality, sustainable products.