Skip to main content

Author: Benjamin Davis

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.

A Michelin Star for a Vegan Restaurant: What It Means for the Future of Plant-Based Dining 

Written by Benjamin Davis on . Posted in Foodservice, Global Marketplace, Restaurants.

The plant-based food movement has reached a historic milestone: for the first time, a fully vegan restaurant has been awarded a Michelin Star in Great Britain & Ireland. Plates London, led by Chef Kirk Haworth, has earned this prestigious recognition—not for being vegan, but for delivering world-class cuisine that stands alongside the finest dining experiences in the world.

This moment is bigger than just one restaurant. It signals a seismic shift in the perception of plant-based food, proving that vegan cuisine is not just a dietary preference but a serious contender in the highest echelons of the culinary world.

 

A New Era for Plant-Based Fine Dining 

For years, plant-based cuisine has been viewed through a narrow lens—often associated with health-conscious choices, sustainability concerns, or casual dining concepts. Plates London challenges this stereotype, presenting a high-end, multi-course tasting experience that treats vegetables, nuts, grains, and legumes with the same artistry and technique traditionally reserved for meat and seafood.

Michelin’s recognition of Plates isn’t about making a statement on veganism—it’s about recognizing outstanding culinary craftsmanship. As the Michelin Guide Inspectors put it:

“Plates is not just ‘the vegan Star’—it is a Star full stop. An inventive, adventurous, and superbly executed dining experience from Chef-Owner Kirk Haworth and his team, it is fully deserving of its new Star status.”

This distinction elevates plant-based cuisine beyond its niche and places it firmly in the conversation of gastronomic excellence.

 

What This Means for the Food Industry 

The Michelin Star for Plates London isn’t just a win for one restaurant—it’s a wake-up call for the entire foodservice industry. Here’s why this moment matters:

  • Plant-based dining is now a mainstream culinary force. The success of Plates shows that fine dining customers—whether vegan or not—are eager for plant-based innovation. Restaurants and chefs who ignore this shift risk falling behind.
  • The demand for elevated plant-based cuisine is growing. Plates has been fully booked since opening, proving that diners crave plant-based experiences that go beyond the usual salads and grain bowls. This presents an opportunity for restaurants of all types to rethink their plant-based offerings.
  • Culinary technique matters. What sets Plates apart is its ability to apply classical fine-dining techniques—like fermentation, aging, and intricate sauce work—to plant-based ingredients. This level of refinement will become the new expectation for plant-based menus worldwide.
  • Vegan cuisine is evolving beyond its stereotypes. Gone are the days when plant-based food was considered restrictive or “missing something.” Plates proves that vegan dishes can be indulgent, luxurious, and deeply satisfying—a message that will continue to shape consumer expectations.

 

A Challenge to the Restaurant Industry 

The recognition of Plates London is just the beginning. It sets a new standard for what’s possible in plant-based foodservice, challenging chefs, restaurateurs, and food industry leaders to push the boundaries of creativity and flavor.

For restaurants and foodservice operators, the takeaway is clear: plant-based cuisine is no longer an afterthought—it’s an opportunity. Whether in fine dining, casual restaurants, or even quick-service chains, those who embrace the evolution of plant-based food will lead the next wave of culinary innovation.

As more restaurants follow in Plates’ footsteps, the question is no longer whether plant-based dining can compete with traditional fine dining—it’s how quickly the industry will rise to meet the challenge.

Industry Beat: Let’s Talk About What Really Makes Food Healthy 

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

by Benjamin Davis

Content Chair, Plant Based World

In the evolving world of health-forward food marketing, it’s tempting to chase simplicity. Consumers want shorter ingredient lists, fewer additives, and labels they can read without a science degree. But as our industry continues to respond to this trend, it’s worth pausing to ask: Are fewer ingredients always better? And more importantly, what does “better” really mean? 

Let’s take a recent case that stirred up both admiration and skepticism: the new “Only…” line from Marks & Spencer, which features products like a single-ingredient cornflake—yes, just corn. At first glance, it feels like a win for the anti-ultra-processed foods (UPF) movement. No “nasties,” minimal processing, and a clean label. But Max Rees, co-founder of THE CURATORS, urges us to look deeper. 

“If a bowl of plain cornflakes (where the only ingredient is corn) is now the gold standard of breakfast, we need to have a chat,” Rees wrote in a recent post. “No protein. No fibre. No vitamins or minerals. Just… corn. So, what exactly is it doing for you nutritionally?” 

This is not a critique of the product itself—it may serve a purpose for some consumers. But it does highlight a growing tension in the plant-based and better-for-you food space: are we prioritizing the appearance of health over actual nutritional value? 

 

The Pitfall of “Can’t Pronounce It = Bad” 

The simplicity trend also brings with it a dangerous oversimplification. The idea that “if you can’t pronounce it, don’t eat it” has become a popular mantra in clean eating circles. But Noga Golan, Founder and CEO of Food Impact, argues that this thinking is not only flawed—it’s potentially harmful. 

“Deciding that an ingredient is ‘bad’ because you haven’t heard of it or can’t pronounce it is downright silly,” says Golan. “Palm oil sounds simple but is high in saturated fat. Meanwhile, tocopherols (hard to say, we know) are just Vitamin E—a powerful antioxidant.” 

It’s not about pronunciation. It’s about purpose. Some unfamiliar ingredients play crucial roles in food safety, shelf life, or nutritional enrichment. Others—despite sounding simple—may contribute to health concerns, environmental degradation, or both. 

 

Implications for Plant-Based Brands 

So what does this mean for those of us developing and marketing the next generation of plant-based products? 

  • Transparency, not trickery: Today’s consumers are label-savvy, but they’re also hungry for education. Don’t just strip your label to the bare minimum—explain what’s in your product and why it’s there. 
  • Nutrition matters: A short ingredient list doesn’t equal a balanced meal. Fortification, functional ingredients, and thoughtful formulation are part of delivering true value to your customer. 
  • Honor culinary roots: Ingredient lists shouldn’t come at the expense of taste or tradition. Not all “processing” is bad. Fermentation, extrusion, and even blending have been part of human food culture for millennia. 
  • Marketing should follow science, not trends: Brands that can educate while they sell will win trust. Build your messaging around real benefits—nutritional density, digestibility, bioavailability—not just buzzwords. 

 

Moving Forward: Smarter Labels, Smarter Conversations 

As we navigate the future of plant-based innovation, let’s stay focused on nuance. Marketing food as “clean” or “free from” might win attention, but earning loyalty will come from delivering quality, clarity, and real nourishment. 

Ingredients are not the enemy. Confusion is. Let’s lead our consumers not just toward simpler labels, but toward smarter choices. 

Because at the end of the day, our job as food leaders isn’t just to make things look healthy—it’s to actually feed people well. 

NUMU: A Singular Focus on the Perfect Plant-Based Mozzarella for Pizza

Written by Benjamin Davis on . Posted in Foodservice, Products, Restaurants.

In a crowded plant-based cheese market, one company is proving that narrow focus can lead to unmatched quality. NUMU, a Brooklyn-born brand with a singular mission — to craft the best plant-based mozzarella for pizza — is gaining traction among chefs and foodservice buyers who understand that great pizza starts with the right cheese.

“We’ve decided to stay very focused on a single product. We make one SKU, vegan mozzarella shreds,” says Matt Marshall, NUMU Sales Manager. “We’ve been the vegan pizza mozzarella in Whole Foods for 3–4 years and are picking up an assortment of small and large pizza chains to grow NUMU as a brand.”

Built for Pizza. Full Stop.

Unlike generalist cheeses that aim to work on sandwiches, pastas, and nachos alike, NUMU is engineered with one thing in mind: performing exceptionally well on a pizza, where high heat, crispy crust, and rich tomato sauce create a demanding environment for cheese to shine.

The result? A creamy, stretchy melt, balanced salinity, and clean flavor that integrates beautifully with dough and sauce without overpowering or falling flat.

Ingredient Integrity

NUMU’s plant-based mozzarella is crafted from a thoughtful blend of ingredients designed to maximize performance and taste, including:

  • Filtered water

  • Refined coconut oil

  • Potato and organic tapioca starch

  • Organic soy milk powder

  • Non-GMO carrageenan

  • Calcium phosphate

  • Natural flavors and lactic acid

This carefully designed formula allows NUMU to melt evenly, brown slightly, and stretch authentically — offering the classic mozzarella experience in a fully vegan format.

A Rising Star in Foodservice

NUMU’s tight focus has earned it a loyal following among chefs, particularly in high-volume, quality-conscious foodservice settings. “Buyers are looking for a product that feels authentic, and that is something that NUMU prides itself on,” says Marshall. “Some of the best pizza chefs in NYC guided the development of our product in the early years, and now chefs are proud to serve it on their menus.”

At the Pizza Expo in Las Vegas, NUMU showcased its product by sampling pizzas topped with plant-based meats from Before the Butcher. “Here at the Pizza Expo, we are sampling plant-based meats from Before the Butcher on our NUMU cheese pizzas. We love their products, and they are helping send customers our way,” Marshall adds.

Why Specialization Works

Part of what makes NUMU’s story so compelling is the backing it’s had from day one. “Part of the secret sauce of NUMU is that we had mission-driven investors from the beginning, and they have stayed by us through the ups and downs,” explains Marshall. “They care about the product and the mission and they want to see us succeed.”

As more consumers and foodservice operators seek plant-based options that don’t compromise on experience, specialized brands like NUMU will continue to lead the charge. In an era when buyers are no longer swayed by sustainability or health claims alone, taste and performance reign supreme.

For restaurants aiming to offer a plant-based pizza that stands up to traditional dairy, NUMU plant-based mozzarella might just be the missing ingredient.

The BE-Hive at the Pizza Expo – Rockin’ Plant-Based Pizza Toppings

Written by Benjamin Davis on . Posted in Foodservice, Products.

At this year’s Pizza Expo in Las Vegas, one of the standout stories came from The BE-Hive, a Nashville-based company with a rock-and-roll soul and a mission to revolutionize plant-based pizza toppings. Founded by musician and entrepreneur Ben Stix, BE-Hive has evolved from humble beginnings into a national supplier of premium seitan-based products for both retail and foodservice.

The company’s roots trace back to Stix’s days in the band Born Empty, when he and his bandmates shared a house called the “BE Hive.” What started as a communal space for music and creativity has transformed into a culinary powerhouse known for crafting delicious, meat-free alternatives that even hardcore meat lovers can appreciate.

“The seitan became our standout product”

The band began throwing events which evolved into a local café which has grown into a staple of today’s Nashville plant-based food scene.

“The seitan became our standout product,” Stix told Pulse in an interview at the Pizza Expo. “I’m from Tennessee and am used to serving BBQ, meat-loving eaters. Seitan became the way for meat eaters to try something plant-based and say, ‘Wow, this is actually good.’”

At the show, BE-Hive showcased their lineup of seitan-based pepperoni and Italian sausage pizza toppings, alongside roast beef deli slices and a house-made soy milk-based pizza cheese. “Pepperoni is what got us into the pizza game, and we are now introducing a Nashville hot pepperoni as well,” Stix shared. “The cheese is our next best product. It’s soy-based, and the ingredients are simply organic soybeans and water. I am focused on going back to real food, creating delicious plant-based products with simple ingredients.”

A One-Stop Shop for Plant-Based Pizza

This commitment to simplicity and flavor is what makes BE-Hive a gamechanger. For foodservice operations looking to add plant-based pizza options to their menus, BE-Hive offers a complete solution: craveable toppings and dairy-free cheese that win over customers who don’t typically eat plant-based foods.

Beyond its national distribution, BE-Hive maintains a strong cultural connection through its grassroots Nashville café, which builds local community and brand loyalty.

What Buyers Want in 2025: Quality

When asked what buyers are looking for in plant-based sourcing in 2025, Stix echoed a sentiment heard throughout the Pizza Expo: “Quality,” he said simply. “The food has to be better than what they expect. I started my seitan company in the heart of the gluten-free craze, and I am digging my feet in further now. Seitan was a food a thousand years ago, and it is still great. I am looking to further the entire movement.”

Stix and his team are proving that plant-based pizza toppings aren’t just for vegans — they’re for anyone who loves great-tasting food. For foodservice buyers, particularly with pizza on the menu, keep an eye on The BE-Hive as they continue to expand and inspire a new wave of plant-based innovation.

Violife Expands Its Plant-Based Dairy Empire with Coffee Creamers

Written by Benjamin Davis on . Posted in Products.

Violife continues to dominate the plant-based cheese space with taste-driven innovation and undeniable consumer appeal. Based on Nielsen data, Violife’s dairy-free cream cheese holds a 26.5% unit share in the U.S. alternative cream cheese category.

Violife has now taken things a step further, unveiling a brand-new product line that taps into one of the fastest-growing categories in plant-based dairy alternatives: coffee creamers.

Still the King of Dairy-Free Cheese

While the debut of coffee creamers was a highlight, Violife is still best known for its plant-based cheeses, a category where it continues to lead the charge. Their dairy-free cream cheese has received America’s vote for best plant-based cream cheese on the market according to Nielson data.

Violife was showcasing their full lineup of dairy-free cheeses at Expo West in March, from slices to shreds to spreads, giving attendees a chance to experience why they’ve remained a dominant player in plant-based cheese.

“…what makes our #1 dairy free Cream Cheese stand out from the rest—unmatched taste, texture, and versatility in every spread. You won’t believe it’s dairy free.”

A Bold Move into Creamers

Violife’s latest innovation, Supreme Coffee Creamers, is designed to stir, sip, and froth like a dream in both hot and cold coffee. Given Violife’s track record of delivering creamy, indulgent, and dairy-free alternatives, this move into the plant-based creamer market is a natural next step.

As Violife announced:

“This year, we’re serving up something delicious, dairy free, and undeniably good… our brand-new dairy free Violife Supreme Coffee Creamers. Smooth, creamy, and made to stir, sip, and froth like a dream in hot or cold coffee.”

The plant-based creamer category is booming, with consumers demanding dairy-free options that don’t sacrifice texture, taste, or functionality in their morning coffee. Violife’s Supreme Coffee Creamers are positioned to take a stronghold in this competitive space by offering the same rich experience that has made their plant-based cheeses a market leader.

The Takeaway: Violife is Expanding and Strengthening Its Leadership

Violife has long been a household name in dairy-free cheese, but its move into plant-based coffee creamers signals a bold expansion into new territory. The brand understands what plant-based consumers want—rich, creamy, and indulgent alternatives to dairy that deliver on both taste and performance.

For retailers and foodservice buyers, this continued innovation means a strong opportunity to capitalize on growing consumer demand for dairy-free alternatives across multiple categories. Violife is proving that plant-based dairy can be more than just an alternative—it can be a first choice.