Skip to main content

Author: Benjamin Davis

Planting Change: Beyond Meat Announces Upcoming Documentary

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

In a bold move that reflects both the resilience and conviction of the plant-based meat industry, Beyond Meat has announced a forthcoming documentary titled Planting Change, set to premiere next week. In a teaser shared via LinkedIn, Beyond previewed the film with the powerful message: “We’re setting the record straight.” 

The trailer hints at the documentary’s core theme—exposing the mounting pressure and misinformation campaigns the plant-based meat industry has faced in recent years, particularly from entrenched interests within traditional animal agriculture. For industry professionals and stakeholders across retail, foodservice, and investment, this film is poised to be a must-watch moment of reflection, education, and rallying. 

 

A Movement Under Fire 

Since Beyond Meat and other pioneers helped catapult plant-based meat into the mainstream between 2018 and 2019, the category has faced intense scrutiny. What began as a surge of curiosity and optimism gave way to a wave of pushback—from media headlines calling plant-based meat “overhyped,” to coordinated campaigns framing the products as “ultra-processed” or unnatural. 

This is not a new story in the food industry. From “Got Milk?” to “Beef. It’s What’s for Dinner,” legacy industries have historically relied on aggressive, often state-funded marketing tactics to solidify their dominance and shape consumer perception. These narratives have long favored tradition over transformation, often blurring the line between education and propaganda. 

Now, Planting Change is positioning itself as a counternarrative—one that not only addresses the criticisms, but also reframes the conversation around what it means to reimagine our food system for health, sustainability, and compassion. 

 

More Than a Brand Message—A Rallying Cry 

While Beyond Meat is the name behind the film, the story being told is bigger than any one brand. It’s the story of a new food movement facing growing pains and resistance—not because it’s failing, but because it’s working. Because change, especially at the scale of global food systems, will always be met with friction. 

The upcoming release of Planting Change offers a timely opportunity for the plant-based food industry to come together and speak with a more unified voice. One that embraces nuance, invites inclusivity, and doesn’t shy away from tough conversations. The future of plant-based food isn’t about being perfect—it’s about being persistent, passionate, and clear about the value we offer: food that is joyful, abundant, and better for people and planet. 

We encourage industry leaders, buyers, chefs, and entrepreneurs to tune in—not just to watch, but to help amplify a message that could shift the tide. 

Ballpark Foodservice Evolution: Plant-Based Options Step Up to the Plate 

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

For decades, ballpark food was synonymous with hot dogs and beer, but the 2025 season is signaling a new era—one where culinary creativity and dietary inclusivity are finally stepping up to bat. With Opening Day celebrations in full swing, two recent announcements from Citi Field and T-Mobile Park demonstrate just how far stadium food has come, especially for plant-based eaters. 

 

Citi Field Gets Culinary with Jackfruit 

This year, Citi Field, home of the New York Mets, has added an innovative plant-based sandwich to its lineup: the “Pulled” BBQ Jackfruit sandwich. Served on a vegan pretzel bun and topped with coleslaw, the sandwich is being offered at the stadium’s Vegan City stand. 

According to Aramark, the foodservice partner for Citi Field, this new offering was developed as a “vegan-friendly option featuring barbecue braised jackfruit.” Notably, this dish embraces a whole-food meat alternative, showcasing the culinary potential of fruits and vegetables in their natural forms rather than relying on processed meat analogues. It’s a move that aligns with broader trends toward clean-label, minimally processed plant-based foods, even in fast-paced, high-volume environments like sports venues. 

The jackfruit sandwich isn’t just plant-based—it’s packed with flavor, texture, and creativity, showing that stadium food can be both indulgent and inclusive. 

 

Rebellyous Takes the Field at T-Mobile Park 

Meanwhile, across the country in Seattle, Rebellyous Foods has announced that its plant-based chicken burger is now available at both Great State Burger locations inside T-Mobile Park. The Rebellyous Kickin’ Patty is topped with melty dairy-free cheese, loaded with pickles, and finished with Great State’s tangy house-made State Sauce—crafted to satisfy fans craving a classic ballpark flavor with a modern twist. 

To celebrate the burger’s debut, Rebellyous and Great State offered a limited-time promotion on Opening Day, giving away free Rebellyous burgers with the purchase of fries. The partnership showcases how recognizable, comfort-food-style products like plant-based chicken patties can serve as an easy and familiar gateway for fans exploring meat-free options. 

“We’re so excited to be on this journey together,” said Rebellyous Foods in their announcement, celebrating the collaboration as a major milestone for plant-based representation in mainstream foodservice. 

 

The Future of Food in the Stands 

What’s especially notable about these two launches is the variety of approaches they represent. One leans into whole-food, scratch-cooked authenticity with braised jackfruit and artisanal buns. The other capitalizes on crave-worthy familiarity with a burger-style plant-based patty that mirrors the stadium classics fans already love. 

Together, these offerings illustrate how plant-based food is evolving from niche to necessary in sports venues across the country. Whether driven by health, ethics, sustainability, or simple curiosity, fans are increasingly seeking satisfying alternatives—and now, stadiums are rising to the occasion. 

As more stadiums diversify their menus, it’s becoming clear that the era of “just peanuts and Cracker Jack” is behind us. The new ballpark experience is flavorful, inclusive, and just as exciting as the game on the field. 

Plant-Based Pizza Innovation Takes Center Stage at Pizza Expo 2024 

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

At the 2024 International Pizza Expo, a wave of plant-based innovation captured the attention of chefs, operators, and buyers alike. From cutting-edge cheeses to flavorful meat alternatives, the plant-based presence at this year’s show was more than a trend—it was a statement about the future of pizza.

 

Cheese, Please: Next-Level Plant-Based Mozzarella 

Numu Mozzarella stole the spotlight as a cheese specifically formulated for pizza perfection. Designed to melt, stretch, and brown beautifully, Numu was sampled in multiple formats—including a collaboration with Before the Butcher featuring vegan pepperoni for a classic New York-style slice that drew eager crowds and second helpings.

Daiya made a powerful impression with their latest oat milk-based mozzarella formulation, showcasing improved meltability and browning while keeping a clean label. The brand went big, sponsoring a culinary contest where professional pizza makers whipped up mouthwatering pies using Daiya’s new shreds—proving that plant-based cheese has officially entered the mainstream kitchen.

Plnt Ahead, an Israel-based company, showcased a coconut oil-based, kosher mozzarella option that caters to both dietary needs and culinary performance. Its versatility and adherence to kosher standards made it a standout for buyers looking to serve a broader clientele.

Miyoko’s once again demonstrated why they are a category leader with their pourable mozzarella, now available in both cashew and oat-based varieties for those seeking nut-free options. The product’s ease of use and reliable melt factor make it ideal for high-volume kitchens seeking both quality and convenience.

Also making waves at the Pizza Expo was Violife, long recognized as a category leader for delivering high-quality, allergen-free plant-based cheeses. Their mozzarella shreds continue to be a go-to option for foodservice operators seeking reliable melt and stretch, while appealing to customers with dairy, soy, nut, and gluten sensitivities. But Violife wasn’t just showcasing cheese—its parent company, Flora, introduced an exciting new offering that had attendees lining up for samples: a soft serve ice cream so creamy and rich, many couldn’t believe it was dairy-free. The product was indistinguishable from its traditional counterpart, reinforcing Violife and Flora’s shared commitment to delivering indulgence without compromise, and demonstrating the expanding scope of plant-based innovation beyond the slice.

 

Meats That Deliver on Flavor 

On the meat side, Before the Butcher brought the boldness with plant-based pepperoni slices and a new addition to its lineup: the Butcher Stick, a spicy or sweet teriyaki-flavored snack designed for convenience retail. The butcher stick channels the nostalgic flavor of a Slim Jim-style meat snack, reimagined for a new generation of conscious consumers.

Be-Hive, the Nashville-based plant-based butcher, won over crowds with a full-stack plant-based pizza solution. Their in-house soy milk mozzarella melted beautifully over seitan-based pepperoni and Italian sausage, offering attendees a convincing—and delicious—slice of the future. Be-Hive also showed their versatility with a seitan-based roast beef cold cut, giving operators the opportunity to expand beyond pizza into subs, wraps, and deli classics.

Prime Roots introduced a koji fungi-based line of deli meats, including a standout Black Forest Ham and Genoa Salami, both gluten-free, soy-free, and designed for the deli counter. Their meats are meant to be sliced alongside traditional offerings, helping foodservice operators integrate plant-based options without missing a beat.

 

The takeaway from this year’s Pizza Expo? Quality has taken the wheel. Buyers and chefs are no longer satisfied with just checking a “vegan option” box. They’re demanding products that perform, that taste incredible, and that keep customers coming back for more.

Stay tuned—we’re diving deeper with exclusive interviews and features on these standout companies in upcoming articles. Whether you’re building the plant-based pizza of the future or adding deli classics to your menu, innovation is hot out of the oven—and just getting started.

Industry Beat: Plant-Based Meets Pizza at the Ultimate Industry Celebration 

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

Attending the International Pizza Expo this March was like stepping into a whirlwind of melted cheese, tossed dough, and culinary innovation—and the plant-based movement had a firm seat at the table. 

The show was buzzing with excitement, and for us at Plant Based World, the event had an extra layer of meaning. It marked one of our first opportunities to connect in person with our new colleagues at Emerald, the powerhouse behind Pizza Expo and now the proud new owner of Plant Based World Expo. Sharing time on the show floor and diving into deep conversations about where our industries intersect made one thing clear: we’re better together. The future of food isn’t siloed—it’s collaborative, flavorful, and full of possibility. 

 

The Big Takeaway for 2025? Quality Is King.

Whether we were chatting with foodservice buyers, distributors, or chefs, the theme was consistent: taste, texture, and performance are what matter most. Sustainability and health credentials still matter, but these factors alone will not guarantee repeat customers. The deciding factor now is: “Will my customers love it enough to come back for more?” That means plant-based brands must meet the same high bar as their traditional counterparts, especially in a category as beloved as pizza.

Across the Expo floor, there was no shortage of inspiring innovation. Plant-based meats, cheeses, sauces, and indulgent dessert options were on full display—each vying for a place on the next great menu. From pourable mozzarella to perfectly spiced pepperoni alternatives, the creativity from plant-based pioneers stood tall alongside the traditional pizza staples.

In this article, we take a deeper dive into the standout plant-based products at the Pizza Expo.

 

Food is Culture. Food is Community.

But what truly stood out was the culture of the pizza world itself. After hours, the Expo transformed into a carnival of community—dough tossing contests, costume parties, music, dancing, and a celebration of the people who pour their hearts into the craft. It was joyful, a little wild, and completely unforgettable.

That sense of belonging and passion is something the plant-based industry knows well. We may be working with different ingredients, but the energy is the same. Like the pizza pros, our community is filled with bold thinkers, big hearts, and the kind of collaborative spirit that builds lifelong friendships. At the end of the day, food is about connection—and we couldn’t be more excited to keep building those bridges.

Here’s to continuing the momentum at Plant Based World Expo later this year. If Pizza Expo taught us anything, it’s that when great products meet great people, anything is possible.

How Mycelium-Based Products Are Shaping the Future of Food 

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

Mycelium-based foods are emerging as a game-changing solution with the potential to redefine sustainability, nutrition, and taste in plant-based and hybrid protein markets. Unlike traditional plant proteins that require extensive processing to mimic the texture of meat, mycelium—a fast-growing, fibrous network of fungi—naturally replicates the structure and mouthfeel of animal meat with minimal processing.

It’s becoming clear that this innovation isn’t just another trend—it’s a fundamental shift in how we think about protein production.

 

A New Frontier in Sustainable Protein 

At this year’s Natural Products Expo West, mycelium-based products stood out as some of the most exciting developments on the show floor.

Eric Sirvinskas of Sustainable Food Systems summed it up best in a LinkedIn post:
“The nutrition and climate potential with these foods is massive, and it’s exciting to see how fast things are evolving.”

Unlike conventional plant-based meats, which often rely on pea, soy, or wheat protein isolates, mycelium-based proteins offer a whole-food, clean-label alternative that is naturally high in protein, fiber, and key micronutrients like B vitamins. These benefits, combined with their low environmental footprint, position fungi-based proteins as a major player in the future of sustainable food systems.

 

The Leaders of the Mycelium Movement 

  1. Nature’s Fynd: Fungi from the Depths of Yellowstone

Nature’s Fynd has taken a scientific approach to fungi-based food innovation, developing its proprietary Fy Protein from a strain of fungi discovered in Yellowstone National Park. Their protein-rich, complete alternative is already making waves in dairy and meat alternatives, offering everything from breakfast patties to dairy-free cream cheese.

  1. Meati: Whole-Cut Mycelium Steaks and Cutlets

Meati has carved out a niche in the whole-cut meat category, creating steaks, cutlets, and jerkies using 100% mycelium-based ingredients. Their Classic Cutlet and Carne Asada Steak have been particularly well-received for offering the same chew, juiciness, and umami of traditional meat—without the environmental downsides.

  1. Prime Roots: Reinventing the Deli Counter with Koji-Based Meats

Prime Roots is disrupting the deli meat category with Koji-based hams, turkey, salami, and pâtés that are designed to compete with traditional animal-based cold cuts. Their Black Forest Ham and cracked pepper turkey are already being sold behind the deli counter in select markets, proving that fungi-based meats can be mainstream grocery staples.

  1. The Better Meat Co.: Mycoprotein for B2B Manufacturing

Unlike other brands developing retail-ready products, The Better Meat Co. is focused on supplying mycoprotein as an ingredient for food manufacturers. Their Rhiza mycoprotein is an all-natural, whole-food ingredient that offers a better texture and mouthfeel than extruded plant proteins, making it an attractive option for brands looking to develop new plant-based or hybrid products.

 

Why Mycelium-Based Foods Are the Future 

  • Unmatched Nutrition – Mycelium-based proteins are naturally rich in essential amino acids, fiber, and key vitamins, making them a more complete protein source compared to many plant-based options.
  • Minimal Processing – Unlike soy or pea protein isolates, which require heavy processing and additives to create a meat-like texture, mycelium grows in a fibrous, meat-like structure naturally—reducing the need for binders and fillers.
  • Superior Taste and Texture – Traditional plant-based meats rely on extrusion and flavor masking to achieve a realistic bite. Mycelium, on the other hand, has a naturally fibrous and umami-rich texture that mimics animal meat with fewer additives.
  • Sustainability Advantage – Compared to conventional meat, mycelium requires a fraction of the water, land, and energy to produce, making it one of the most eco-friendly protein sources available.
  • Versatility for Retail & Foodservice – Whether in steaks, deli slices, breakfast meats, or hybrid formulations, mycelium-based proteins are proving to be a flexible, scalable, and in-demand ingredient for both retailers and foodservice operators.

These high-quality, sustainable proteins offer a clear advantage over traditional plant-based meats, and retailers, food manufacturers, and foodservice operators that embrace this shift early will have a competitive edge as consumer demand grows.

For buyers, the takeaway is clear: The future of protein isn’t just plant-based—it’s fungi-based. Now is the time to explore how mycelium-based products can fit into your portfolio and menus, ensuring you stay ahead of this groundbreaking food movement.

How Parents and Children Perceive Alternative Proteins: Key Insights for the Plant-Based Industry 

Written by Benjamin Davis on . Posted in Global Marketplace, Research.

A new study conducted in Singapore offers a fascinating look into how parents and children perceive alternative proteins, including plant-based meat, cultivated meat, and insect proteins. The findings reveal that plant-based meats are far more accepted than their more novel counterparts, but concerns about processing and unfamiliarity still serve as barriers.

For plant-based food brands, retailers, and foodservice buyers, this research highlights key factors shaping consumer adoption and provides valuable insights into how to position and market plant-based products effectively.

 

Key Findings: Alternative Proteins & Consumer Perceptions 

Plant-Based Meat Is Leading the Way

  • Most parents and children were familiar with plant-based meats and had previously consumed them.
  • Plant-based options were far more accepted than cultivated meat or insect proteins, showing that the category is already integrated into mainstream eating habits.
  • Children were particularly curious about plant-based meats, especially how closely they resemble real meat in taste and texture.

Concerns About Novelty & Processing

  • Parents expressed concerns about how alternative proteins are made, particularly for cultivated meat and insect-based products.
  • Naturalness and transparency in manufacturing were recurring themes, suggesting that brands should emphasize clean-label ingredients and clear communication.
  • Taste, price, and health benefits were also key factors influencing acceptance.

Parent-Child Influence on Food Choices

  • Parents significantly shape what their children eat, but children also have a strong influence on household purchasing decisions.
  • This dynamic means that marketing alternative proteins as family-friendly could be an effective strategy for increasing adoption.

 

Implications for the Plant-Based Food Industry 

  1. Lean Into Familiarity & Taste

Since plant-based meat was the most accepted category, brands should continue to focus on taste and texture improvements that closely mimic conventional meat.

  • For Brands: Highlight taste and sensory appeal in marketing efforts rather than just sustainability messaging.
  • For Retailers & Foodservice: Stocking familiar plant-based products like burgers, nuggets, and sausages will have greater consumer appeal than more experimental alternatives.
  1. Address Consumer Skepticism About Processing

Parents in the study voiced concerns about how alternative proteins are made, reinforcing the need for transparency and consumer education.

  • For Brands: Use clear labeling and communication about ingredients and manufacturing methods. Consider minimizing ultra-processed ingredients to build trust.
  • For Retailers & Foodservice: Provide staff training and educational materials so that consumers feel confident in trying plant-based options.

 

  1. Position Plant-Based Meat as a Family-Friendly Option

Since parents and children influence each other’s food choices, there is an opportunity to market plant-based options as enjoyable for the whole family.

  • For Brands: Consider kid-friendly products like nuggets, tenders, and burgers, emphasizing taste and nutrition.
  • For Foodservice: School lunch programs and family-friendly restaurants are key places to introduce plant-based options.

 

This study reinforces that plant-based meats have an edge over other alternative proteins, but barriers like processing concerns and unfamiliarity remain.

As the alternative protein market evolves, plant-based brands and retailers that align with consumer preferences will be best positioned for long-term success.

Lidl Netherlands Sets the Standard for Plant-Based Retail

Written by Benjamin Davis on . Posted in Global Marketplace, Retail.

As plant-based eating continues its rise across Europe, one retailer is making bold moves to ensure the future of food is more sustainable, accessible, and delicious. Lidl Netherlands is proving that plant-based foods are not just a trend—they are the future of grocery retail.

From reformulating plant-based products to improve taste and nutrition, to permanently lowering prices and introducing hybrid meat products with pea protein, Lidl is rewriting the playbook on how retailers can drive plant-based adoption. Most notably, Lidl has set an ambitious target: by 2030, at least 60% of the proteins it sells will be plant-based.

 

A Commitment to Quality: Reformulated Meat Alternatives 

Lidl has taken a strategic approach to improving its plant-based range, focusing not just on availability but on enhancing taste, texture, and nutritional value.

“We wanted to offer the best range of meat substitutes in the Netherlands. In total, we spent over a year developing the optimal recipe for each meat substitute,” said Gijs Regtuit, Buyer at Lidl Netherlands, in a LinkedIn post by V-Label.

This dedication to R&D ensures that plant-based options aren’t just an alternative but a true competitor to traditional meat products. For food buyers and category managers, this move signals a clear shift: consumers expect higher-quality plant-based products, and retailers that invest in improvement will reap the rewards.

 

Lower Prices, Higher Adoption 

One of the biggest barriers to plant-based food adoption has long been price parity with animal-based products. Lidl is tackling this issue head-on by permanently lowering the prices of plant-based alternatives, ensuring that cost is no longer a deterrent for customers making more sustainable food choices.

For retail and foodservice buyers, this pricing shift is a game-changer. If a major retailer like Lidl can offer plant-based products at a more affordable price point, competitors will have to follow suit—or risk losing market share to a growing consumer base that prioritizes sustainability.

 

Blended Proteins: A Bridge for Meat Eaters 

In addition to expanding its fully plant-based range, Lidl has introduced pea protein-based blended meat products, designed to appeal to flexitarian shoppers who aren’t ready to give up meat entirely but want to reduce their consumption.

This hybrid approach recognizes that consumers don’t always switch overnight, and offering incremental shifts can accelerate the transition to a more plant-forward diet. For manufacturers and foodservice providers, this trend toward “balanced proteins” represents an enormous opportunity to develop products that cater to a broad spectrum of dietary preferences.

 

A 60% Plant-Based Protein Goal by 2030 

Lidl’s commitment to making plant-based proteins the majority of its protein sales by 2030 is a bold industry benchmark. With plant-based protein currently making up just a fraction of global protein consumption, Lidl’s pledge shows that retailers can lead the charge in shifting consumer habits on a mass scale.

“By offering more plant-based alternatives and further improving their taste and nutritional value, we are making it easier for our customers to make conscious choices,” said Chantal Goenee, sustainability and health expert at Lidl Netherlands.

For buyers and suppliers alike, Lidl’s leadership highlights a major opportunity to align with this growing market shift. As the retailer continues expanding its plant-based offerings, suppliers and manufacturers that innovate with high-quality, competitively priced products will be in prime position to capitalize on this transformation.

 

What This Means for the Food Industry 

✔ Retailers Need to Prioritize R&D: Lidl’s investment in better-tasting, nutritionally superior plant-based products signals that innovation is no longer optional—it’s necessary to stay competitive.

✔ Price Parity is Becoming the Norm: With Lidl lowering plant-based prices, other retailers will need to match or undercut their pricing to remain attractive to cost-conscious shoppers.

✔ Blended Meat Products Are Gaining Momentum: For manufacturers, hybrid products using both animal and plant proteins represent a significant market opportunity to engage flexitarians.

✔ Plant-Based is the Future of Protein: Lidl’s 60% plant-based protein goal underscores that retailers must start planning for a future where plant-based is the default, not the exception.

Lidl Netherlands is proving that major retailers can take plant-based mainstream—not just by offering more products, but by improving quality, lowering prices, and creating innovative solutions that meet consumers where they are.

For food buyers, manufacturers, and foodservice providers, this is a call to action: The demand for plant-based foods is growing, and the companies that prioritize innovation, affordability, and accessibility will be the ones that thrive in the future of food.

GreenVie Launches Parveggio Flakes

Written by Benjamin Davis on . Posted in Products.

GreenVie, a leading innovator in dairy alternatives, has unveiled its latest creation—Parveggio Flakes, a bold, umami-rich parmesan alternative designed to elevate every dish with indulgent, dairy-free flavor.

As the demand for high-quality plant-based alternatives continues to grow, GreenVie’s commitment to taste, texture, and sustainability makes this launch especially timely. These flavor-packed flakes promise to redefine the plant-based parmesan category, making it easier than ever for consumers to enhance their favorite dishes without compromise.

 

Bringing Bold Flavors to Plant-Based Eating 

GreenVie’s Parveggio Flakes were meticulously crafted to deliver the rich, nutty, and savory notes of traditional parmesan, perfect for:

  • Pasta, risottos, and pizzas
  • Fresh salads and roasted vegetables
  • Soups, stews, and sauces

Free from dairy, gluten, soy, lactose, and palm oil, the flakes are designed to be enjoyed by everyone—regardless of dietary restrictions or preferences.

“Our goal has always been to revolutionize the food industry with ethical and sustainable choices,” says Maria Palme, founder of GreenVie. “At GreenVie, we have successfully veganized all popular cheeses, ensuring that consumers have a wide range of plant-based options without compromising on taste or quality. Parveggio Flakes are yet another step forward in our mission to offer dairy-free indulgence for everyone.”

GreenVie has earned a reputation as a trailblazer in plant-based cheese, offering alternatives that closely mimic traditional dairy in taste, texture, and functionality. With a presence in over 30 countries, the brand continues to set new benchmarks in the dairy-free market, proving that plant-based eating can be both delicious and widely accessible.

With this latest launch, GreenVie further cements its position as a category leader, providing consumers and foodservice professionals with an authentic parmesan alternative that enhances every meal.

 

What This Means for Retail and Foodservice Buyers 

The plant-based cheese market is experiencing rapid growth, and consumer expectations have never been higher. Shoppers and diners aren’t just looking for alternatives—they’re looking for excellence.

For retailers, this is an opportunity to stock a product that meets growing demand for premium plant-based options. For foodservice operators, it’s a chance to enhance plant-based menu offerings with a high-quality parmesan alternative that impresses even the most discerning palates.

Actual Veggies: The Bright Future of Whole-Food Plant-Based Innovation 

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

Today, a growing number of consumers are turning back to whole foods—and Actual Veggies is leading the charge. 

The brand, known for its vibrantly colored veggie-forward burgers, has just closed a $7 million Series A funding round led by Relentless Consumer Partners and New Fare. The investment comes at a time of major momentum, with new product launches, expanded retail distribution, and a significant push into foodservice. 

 

A Winning Formula: Whole Ingredients, Vibrant Colors, and Real Flavor 

Actual Veggies’ Co-Founder Hailey Swartz expressed her excitement on LinkedIn, emphasizing the brand’s commitment to transparency and delicious, vegetable-first innovation: 

“So proud and excited to announce that Actual Veggies closed our Series A earlier this year! Led by Relentless Consumer Partners and New Fare and Todd Lachman, we will continue to build on our vision of celebrating veggies, providing transparency in ingredients, and most importantly making delicious foods.” 

Swartz also announced a series of major retail and product expansions, including: 

  • Coming to Costco (Southeast region) 
  • New veggie burgers at Sprouts Farmers Market and Whole Foods Market 
  • Purple Sweet Potato Super Fries 
  • A major expansion into foodservice 

These moves align with the broader industry trend toward plant-based products that lean into vegetables rather than trying to disguise them. Unlike traditional veggie burgers that rely on binders and fillers, Actual Veggies highlights the natural beauty of whole ingredients—from the deep purple of their beet-based burger to the golden orange of their sweet potato patty. 

Investors are paying attention to the consumer shift toward real food. Elly Truesdell, Founder & Managing Partner at New Fare, shared why her firm backed Actual Veggies: 

“We were believers from the first time we tried the product in late 2021… It hit so many notes! Better than anything in the category, convenient & easy to prepare, limited ingredient deck, oil-free, gluten-free, non-GMO, sturdy, functional—just delicious.” 

She also pointed out a key insight: Actual Veggies is thriving not just in natural retailers but in conventional grocery stores as well. This underscores an important trend—consumers across all dietary preferences are embracing plant-based products that are minimally processed and made with recognizable ingredients. 

 

Awards and Industry Recognition 

The brand’s momentum is also being validated by industry awards. Actual Veggies was a finalist for two Nexty Awards, as Swartz excitedly shared: 

“Thrilled to see the recognition of our Mushroom Mozzarella veggie burger—a mushroom quinoa veggie burger made with real dairy cheese; and our Purple Sweet Potato Super Fries. The first purple sweet potato fry… made with added veggies, higher protein, and avocado oil!” 

The recognition reflects a growing appreciation for plant-based products that celebrate whole vegetables rather than masking them.  

 

What This Means for Retailers & Foodservice Operators 

For retail buyers, Actual Veggies represents a strong addition to frozen aisles, where the demand for clean-label, whole-food options is growing. The fact that the brand is expanding into Costco, Whole Foods, and Sprouts demonstrates its broad appeal. 

For foodservice operators, this is an opportunity to offer a premium plant-based option that doesn’t try to mimic meat. With expanded foodservice distribution, more restaurants, cafes, and quick-service establishments can feature plant-forward burgers that showcase real ingredients—a key differentiator in an increasingly competitive market. 

The success of Actual Veggies proves that the next wave of plant-based food innovation isn’t just about replacing meat—it’s about redefining what plant-based eating looks like. As the market matures, more brands are likely to follow suit, highlighting vegetables for what they are: colorful, nutritious, and delicious. 

Plant-Based Steak Is Here 

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

The next frontier of plant-based meat is officially here—and it’s all about steak. Three of the biggest names in the plant-based industry—Impossible Foods, Beyond Meat, and Chunk Foods—have each introduced their own take on steak, designed to meet different needs across retail and foodservice.

From fine-dining-worthy filets to air-fryer convenience to sauce-infused grocery-ready options, plant-based steak is emerging as a versatile, highly marketable format that retailers and foodservice operators alike should be paying attention to.

 

Beyond Meat: A Steakhouse-Ready Filet for Foodservice 

Beyond Meat (pictured above) is bringing its Beyond Steak Filet to the market, designed to mimic the premium experience of a USDA steak filet. As the brand shared on LinkedIn:

“A whole-cut plant-based steak that mirrors the texture, flavor, and experience of a premium USDA steak filet while also offering a better-for-you, more sustainable choice.”

This signals a major push into fine dining and premium foodservice. While Beyond Steak’s first iteration (thinly sliced steak tips) was targeted toward casual applications, the new Beyond Steak Filet is built for steakhouses, high-end restaurants, and chef-driven menus.

Foodservice Implications:

  • Steakhouses and high-end restaurants now have a premium, whole-cut plant-based option to add to their menus.
  • Fine-dining chefs can experiment with plating, cooking techniques, and pairings, just as they would with a traditional filet.
  • Upscale hotel and catering menus now have a sophisticated plant-based protein option.

For buyers in foodservice, this is an opportunity to introduce a steakhouse-quality plant-based steak that appeals to flexitarian diners looking for indulgence without compromise.

 

Impossible Foods: Steak Bites for Convenience & Versatility 

While Beyond is going after the premium steakhouse crowd, Impossible Foods is bringing plant-based steak to everyday meals with its new Impossible Steak Bites.

“Impossible® Steak Bites Meat from Plants are exactly what they sound like: pre-cut, juicy bites of pure deliciousness. From stir fries to salads to fajitas to sandwiches to protein-rich breakfasts, these beefalicious bites go great with everything that steak goes great with.”

Unlike whole-cut steak, Impossible Steak Bites are designed for versatility and convenience. Pre-cut and ready to go, these bites are an easy swap for diced beef in nearly any dish, from stir-fries to grain bowls to tacos.

Retail & Foodservice Implications:

  • For retailers, Impossible Steak Bites are an easy grab-and-go product for home cooks looking for quick, protein-packed meals.
  • For foodservice, they are a simple substitution for diced steak in fast-casual and quick-service menus.
  • For meal kit companies, they offer a user-friendly, pre-cut plant-based steak option.

In an era where air fryers and convenience-driven meal solutions are dominating consumer habits, Impossible’s steak bites could be a game-changer for weeknight cooking.

 

Chunk Foods: Flavored, Sauce-Infused Steaks for the Grocery Aisle 

The third major approach to plant-based steak is Chunk Foods’ new retail line of pre-seasoned, sauce-infused steaks. The brand recently unveiled:

“🚨Meet Chunk Pulled with Simmer Sauces🚨
High-protein and ready in minutes. Our new retail range, debuting this week at ExpoWest, pairs our award-winning plant-based Pulled meat with chef-crafted sauces made from real fruit, veggies, and spices.”

Chunk’s lineup includes:

  • Texas BBQ
  • Teriyaki
  • Korean BBQ
  • Barbacoa

Rather than expecting consumers to season and prepare plant-based steak from scratch, Chunk is taking a “heat-and-eat” approach, perfect for the grocery aisle.

Retail & Foodservice Implications:

  • For retailers, this is a ready-to-cook product that simplifies meal prep for consumers.
  • For foodservice, these could be perfect for fast-casual concepts, meal kits, or pre-made sandwiches and bowls.
  • For grocery buyers, this format taps into the growing demand for plant-based convenience foods with bold, globally inspired flavors.

While Beyond is bringing steak to steakhouses and Impossible is bringing steak to busy home cooks, Chunk is making steak an effortless weeknight meal with pre-flavored, ready-to-heat options.

 

What This Means for Retailers & Foodservice Operators 

Plant-based steak is evolving in real-time, and these three companies are proving that steak isn’t just one thing—it’s an entire category with multiple entry points.

For retail and foodservice buyers, this means steak is no longer just a niche experiment—it’s a viable, scalable category in the plant-based protein space.