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Author: Benjamin Davis

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.

V-March 2025: A Groundbreaking Moment for the Plant-Based Movement in China

Written by Benjamin Davis on . Posted in Global Marketplace.

The first-ever V-March campaign, launched by the China Vegan Society in March 2025, has proven to be a transformative initiative for plant-based awareness and lifestyle change across China. Modeled after global vegan challenges like Veganuary but tailored to the Chinese cultural calendar, V-March combined digital engagement, real-world activations, and cross-sector partnerships to successfully introduce and promote plant-based living in a country where dietary shifts have global impact.

Reaching Millions with a Simple Message: Try Vegan This March

The campaign reached approximately 7 million people across China through national media exposure, social media buzz, and grassroots events. Influential platforms such as Phoenix News, Toutiao China, and People Online Media amplified the message, while collaborations with international partners like Veganuary, ProVeg International, and Vegconomist gave V-March global recognition​.

Of those reached, more than 70,000 engaged directly with the campaign—joining online communities, participating in WeChat check-ins, and playing interactive games like V-Quiz. 40 restaurants and shops in cities including Beijing, Shanghai, and Guangzhou partnered with V-March to offer exclusive plant-based dishes and immersive vegan experiences​.

Real Behavior Change with Health as the Top Driver

Survey data revealed that 58% of participants maintained a fully vegan diet throughout the month, with 80% of survey respondents indicating they will continue their plant-based eating in some way after the end of V March. Health emerged as the leading motivator, cited by 23.5% of respondents, followed closely by animal welfare and environmental protection​.

Notably, participants reported significant improvements in energy levels, mood, body weight, and overall health. For many, the campaign wasn’t just a one-month experiment—it was the start of a lifelong journey.

A Whole Ecosystem of Collaboration

V-March was not a solo endeavor. More than 30 supporting brands—from food and skincare to sustainable hospitality—helped bring the experience to life through giveaways, discounts, and digital engagement. The campaign also raised funds for environmental restoration through a partnership with the Alashan SEE Ecology Association, helping to plant 870 trees and reclaim over 2,600 square meters of desert land​.

Key Takeaways for the Plant-Based Industry

For foodservice operators, retailers, and plant-based brands, the success of V-March offers crucial lessons:

  • Health-driven marketing remains compelling, particularly when paired with environmental and ethical benefits.

  • Community engagement, gamification, and rewards can effectively drive participation and behavior change.

  • Whole-food plant-based options and accessible education (such as ingredient guidance and cooking tips) help newcomers succeed.

  • Dining out remains a key challenge, suggesting a clear opportunity for restaurants to expand plant-based offerings.

V-March’s inaugural year has laid a powerful foundation for what could become one of the most influential vegan campaigns in Asia. As the movement grows, it will continue to serve as a vital platform for education, behavior change, and environmental action—all rooted in the simple act of eating with intention.

For brands and stakeholders looking to tap into China’s plant-based potential, the message is clear: The seeds of change have been planted. Now is the time to help them grow.

Daiya Unveils New Oat-Based Mozzarella – A Game-Changer for Plant-Based Pizza

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

Daiya, one of the original trailblazers in the plant-based cheese category, is once again raising the bar with the release of its new oat-based pizza mozzarella. Designed to deliver the melt, stretch, and flavor that pizza lovers crave, this updated formulation wowed buyers, chefs, and foodservice professionals alike during its official debut at Natural Products Expo West.

A New Era for Plant-Based Pizza

With a legacy dating back to 2008, Daiya helped pioneer the dairy-free cheese category when few alternatives existed. But as consumer expectations have evolved, so too has Daiya’s commitment to quality. The brand took a bold step forward by going back to the drawing board — embracing honest self-assessment and innovation to deliver a significantly improved product.

“We went to oat cream based because it performs,” shared Greg Acken, VP of Foodservice and International for Daiya. “The melt is better, the texture is better, the stretch is better and the browning is better. Our first ingredient is now oats, rather than a starch or oil.”

The result is a next-generation mozzarella-style shred made from oats that stands out for three key reasons:

  • Superior Meltability: Daiya’s new mozzarella melts effortlessly into a gooey, pizza-perfect layer — with stretch and softness that mimics traditional dairy cheese.

  • Browning Power: Unlike many plant-based cheeses that melt but don’t brown, this formulation offers a beautiful golden crispness, allowing it to shine under the high heat of pizza ovens.

  • Enhanced Flavor & Texture: Gone is the gummy or overly starchy texture that has challenged plant-based cheese. Daiya’s new oat-based version brings a clean, mild flavor and smooth, creamy mouthfeel that wins over skeptics and long-time dairy-free fans alike.

Foodservice and Retail Ready

This updated mozzarella is already making its mark in both foodservice and retail formats:

For foodservice operators, Daiya’s oat-based mozzarella provides a reliable, performance-driven solution that chefs can count on — whether in fast-casual pizza joints, gourmet kitchens, or institutional dining.

“Our retail product is fermented using a typical dairy cheese process, while the foodservice product is a similar formulation without the fermentation,” Acken explained, highlighting their commitment to tailoring products to different channels.

For consumers, the cheese now features prominently on Daiya’s signature line of frozen pizzas, giving home cooks the chance to experience the upgrade firsthand. With options like Margherita, Fire-Roasted Vegetable, and Meatless Pepperoni, Daiya’s pizzas now deliver a more authentic pizza night experience, without compromise.

A Standout at the Pizza Expo

Daiya showcased the new mozzarella at the Pizza Expo 2025, where it was featured in live cooking demonstrations and sampled on pizzas served fresh to attendees. The response? Overwhelmingly positive.

Foodservice buyers noted the cheese’s performance in high-heat ovens, while chefs applauded the authentic flavor and browning — two traits long missing from dairy-free options. The buzz around the booth made it clear: Daiya is back in a big way.

“The holy grail in plant-based is something that truly acts like dairy,” Acken added. “That is what buyers are looking for.”

A Brand That Listens and Leads

Daiya’s willingness to evolve its core product — rather than resting on its legacy status — signals a new chapter for the brand and the plant-based cheese category at large.

In an industry where taste and functionality are now non-negotiable, Daiya has proven that listening to customer feedback and embracing innovation can pay off in a big way. With its new oat-based mozzarella, Daiya is not just keeping up with the times — it’s helping lead the next wave of plant-based food excellence.

For foodservice, frozen retail, and beyond — Daiya’s new mozzarella is melting hearts and winning fans.

Stop Food Waste Day: Culinary Innovation for a More Sustainable Food System

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

Today marks Stop Food Waste Day, and the message from some of the world’s largest foodservice players is loud and clear: tackling food waste starts in the kitchen.

On LinkedIn, Compass Group, a global leader in institutional foodservice, celebrated its chefs for their role in transforming leftovers into opportunity:

“Our incredible Compass Group chefs are leading the charge today on #StopFoodWasteDay… and have been all year round! 

We are very lucky to have such an inspiring group of chefs that champion sustainable practices in our kitchens. From repurposing leftovers and smart menu planning, to tracking waste and using innovative food waste technologies, their passion and innovation are helping drive real change.”

In institutional kitchens—whether in schools, hospitals, or corporate dining—minimizing food waste isn’t just a sustainability goal, it’s a business imperative. But repurposing food doesn’t have to mean compromising on quality. In fact, some of the most exciting food innovations on the market today are designed specifically to turn food waste into customer favorites.

Here are upcycled products and strategies tailored for institutional foodservice environments:

Upcycled Bread Crumbs and Croutons

Made from surplus bread, these crunchy toppings are ideal for salads, soups, and baked dishes. Some suppliers even offer flavored varieties to reduce prep time and boost flavor.

Banana Peel Chutney

Common in many cuisines, this sweet and spicy condiment repurposes banana peels that would otherwise be tossed. Perfect as a dip or sandwich spread.

Root-to-Stem Slaws and Soups

Carrot tops, beet greens, broccoli stems—these typically discarded ingredients can be turned into delicious, nutrient-rich sides or blended into soup bases.

Spent Fruit Jam

Pulp leftover from juicing or smoothies can be transformed into house-made fruit spreads. Pair with whole grain toast or as a base for vinaigrettes.

Plant-Based Cheese from Aquafaba

Aquafaba (the liquid from canned chickpeas) is a high-protein emulsifier that can be used to create creamy, dairy-free cheese spreads or dips—particularly relevant for plant-forward menus.

Upcycled Pizza Toppings

Vegetable trimmings, past-prime produce, or irregular cuts can be roasted and used as pizza toppings, reducing prep waste while delivering flavor and variety.

Upcycled Snack Bars

Use food scraps like nut pulp (from plant milk production) or dried fruit bits to create in-house snack bars—a great grab-and-go item with clean label appeal.

Food waste reduction isn’t just about doing less harm—it’s about creating more value. The institutional kitchens that lead with creativity, care, and sustainability are setting a new standard for the future of food.

As Compass Group’s example shows, the chefs leading this charge aren’t just cooks—they’re change agents.

Want more strategies to turn surplus into satisfaction? Stay tuned for an upcoming spotlight on foodservice operators who are rethinking waste, one meal at a time.

Iceland Foods Earns Vegetarian Society Accreditation for New Plant-Based Products 

Written by Benjamin Davis on . Posted in Retail.

Iceland Foods has officially achieved Vegetarian Society Approved certification for a wide selection of its vegetarian, vegan, and plant-based offerings. The certification, which includes approximately 20 products, features the retailer’s newly launched TGI Melt in the Middle No Meat Burgers among its highlights.

This certification is a stamp of approval from one of the most respected bodies in the vegetarian and vegan community. The Vegetarian Society Approved trademark guarantees that products have been independently verified to contain no animal-derived ingredients, are free from GMOs, and are produced in environments where there is no cross-contamination with meat.

“We are delighted to welcome Iceland Foods Supermarket to the Vegetarian Society Approved family,” said Nina Anderson, Head of Trademark Services at the Vegetarian Society. “As more people look for trustworthy vegetarian, vegan and plant-based options, it’s fantastic to see a major retailer like Iceland providing clearly accredited products that customers can choose with confidence.”

The accreditation marks a significant milestone not just for Iceland Foods, but for the wider retail landscape in the UK. As demand continues to grow for ethical, sustainable, and accessible food options, certifications like these offer reassurance to consumers navigating the ever-expanding world of meat-free products.

The newly approved Iceland items will be available in Iceland and The Food Warehouse locations across the UK, as well as online, making it easier than ever for customers to make confident plant-based choices.

The significance of the Vegetarian Society approving entire retailers, rather than certifying brands or products one at a time, cannot be overstated. This broader approach helps build deeper consumer trust by signaling that a retailer is committed to high standards across its full vegetarian and vegan range. For shoppers, this means a more efficient and confidence-driven experience—instead of scrutinizing every ingredient list, they can look for the trusted Vegetarian Society Approved logo and know that the product meets rigorous ethical and dietary criteria. It turns the retailer into a one-stop shop for high-quality plant-based options, streamlining the shopping process and encouraging more consumers to explore meat-free choices.

To learn more about the Vegetarian Society Approved trademark or to explore Iceland’s full certified range, visit www.vegsoc.org.

Fabalish Doubles Down on Clean-Label Creativity for 2025 

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

Since its founding in 2019, Fabalish has earned a loyal following for doing something few brands in the plant-based space have mastered—combining delicious flavor, creamy texture, and clean-label ingredients in a lineup of craveable dips, sauces, and snacks. Now, the chef-led team is kicking off 2025 with new innovations, expanded partnerships, and a clear vision for where plant-based food is heading next. 

 

A Creative Pipeline Fueled by Chef-Led R&D 

At the heart of Fabalish’s product strategy is a love for culinary experimentation—and the agility to bring it to life quickly.

“We love innovating! We’re a team of chefs, and spending time on R&D is an amazing opportunity for expressing our creativity,” shared Jessica Gebel, Founder & Co-CEO in a recent interview with Plant Based World Pulse. “Since we own our manufacturing, turning on new products and special releases is relatively easy.”

That speed and flexibility has led to over nine co-branded products launched in the last year alone, in collaboration with companies like Hungryroot, Purple Carrot, Mr. Bing, and WunderEggs. And the momentum continues this spring with two new sauces launching in April through Hungryroot: Jalapeño Crema and Awesome Sauce (a reimagined “special sauce” with even more flair).

Looking ahead, the team is developing new formats including breakfast veggie bites, protein brownie bites, and additional flavors of sauces and condiments, keeping the lineup dynamic and exciting for both retail and foodservice partners.

 

Standing Out in a Crowded Market 

With a growing number of plant-based brands on shelf, what sets Fabalish apart?

“While many plant-based products exist, few are able to nail the ideal combination of delicious taste and creamy texture, while being clean label, organic, and top 9 allergen-free,” the company says.

This dedication to uncompromising quality has led to multiple awards and nominations, and perhaps more importantly, a stream of glowing customer reviews. Consumers return to Fabalish not just for what’s not in the products, but for how good they actually taste.

Who Should Be Paying Attention?

Fabalish’s omni-channel success means the brand is actively expanding across multiple sectors—but they’re especially eager to connect with:

  • E-retailers like Hungryroot, FreshDirect, and Thrive Market
  • Foodservice partners and meal prep companies like HelloFresh and Sakara
  • Retailers seeking culinary-led innovation in the plant-based, clean-label category

For interested buyers, the team encourages reaching out directly to sales@fabalish.com to explore partnerships and request samples.

 

Staying True in a Shifting Market 

As plant-based continues to evolve—sometimes chasing indulgence or novelty over substance—Fabalish remains firmly committed to its founding values.

“Our mission to provide real food that is convenient and delicious has not changed, and we are doubling down on clean-label while consistently improving and adding new products customers love.”

While the industry as a whole explores new frontiers, Fabalish believes the future lies in aligning innovation with health, transparency, and whole ingredients. For a new generation of conscious consumers, it’s not just about what’s plant-based—it’s about what’s better.

To learn more, visit fabalish.com or follow the brand on social media for updates on new product drops and retailer news.

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.