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Author: Benjamin Davis

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.

WEBINAR ALERT: NECTAR x GFI Reveal the Data Driving the Future of Alt Protein – April 15

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

Retailers and foodservice operators take note—this is a session you won’t want to miss.

As the plant-based and alt protein industries evolve in 2025, staying informed about consumer trends, taste expectations, and category performance is more critical than ever. That’s why NECTAR and the Good Food Institute (GFI) are teaming up for a special live webinar on Tuesday, April 15 at 12pm ET / 9am PT to explore the groundbreaking findings of the Taste of the Industry 2025 report.

This session is a must-attend for professionals across the food sector, especially retail buyers, foodservice operators, and product developers, who are navigating a rapidly shifting protein landscape. The data shared will illuminate which plant-based categories are closing the gap on taste parity with conventional meat, and what consumers really want when it comes to taste, price, and health.

What You’ll Learn:

  • Insights from NECTAR’s publicly available sensory dataset—the largest of its kind—based on evaluations from a diverse panel of meat-eating consumers.

  • Category-specific analysis of where plant-based products are excelling—and where there’s room to grow.

  • How to use the NECTAR dashboard to inform your product sourcing, menu development, or retail strategy.

  • Live Q&A with industry experts from NECTAR and GFI.

With consumer expectations rising and competition growing, this webinar offers valuable tools to help food leaders stay ahead of the curve and deliver on what today’s plant-curious and flexitarian consumers are looking for.

Nectar and the Taste of the Industry

What sets the Taste of the Industry report apart is its unique methodology: plant-based products are tested and rated in a meat-eating environment, with panels composed entirely of omnivore consumers. This approach provides real-world feedback from the mainstream audience—the very demographic the plant-based industry must win over to drive large-scale adoption. Rather than relying on vegan or plant-forward feedback alone, the report delivers unfiltered insights into how plant-based meats truly stack up against their animal-based counterparts.

For retailers and foodservice professionals, this kind of data is invaluable—it identifies which products are ready for prime time and which still need refinement, offering a clear roadmap for stocking, sourcing, and developing the next generation of successful alt protein offerings.

About the Good Food Institute

The Good Food Institute (GFI) is a leading nonprofit organization working to advance the alternative protein industry through scientific research, policy advocacy, and industry engagement. GFI supports the development of plant-based, fermentation-derived, and cultivated meat by funding open-access research, shaping fair and forward-thinking regulatory frameworks, and fostering innovation across the global food system. Their mission is to create a more sustainable, secure, and just protein supply by helping alternative proteins reach price and taste parity with conventional meat—an essential milestone for scaling climate-friendly and ethically produced food. Through partnerships with scientists, entrepreneurs, policymakers, and major institutions, GFI is accelerating the transition to a food system that better serves people, animals, and the planet.

Register now to reserve your spot and gain access to insights that could shape your alt protein strategy for years to come.

👉 [Register for the webinar on Tuesday, April 15 at 12pm ET / 9am PT]
For questions or more info, visit nectar.org or gfi.org.

Next Level Burger’s Bold Expansion and the Future of Plant-Based Dining 

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

In a recent episode of Eat for the Planet, host Nil Zacharias sat down with Matt de Gruyter, co-founder and CEO of Next Level Burger (NLB), to discuss the brand’s evolution, the acquisition of Veggie Grill, and the broader state of plant-based food in today’s complex cultural and political climate. 

Since its founding in 2014, Next Level Burger has set out to redefine fast-casual dining with 100% plant-based burgers, shakes, and fries. Now, with 10 locations coast to coast and the recent acquisition of Veggie Grill, the brand has become a driving force in the plant-based restaurant industry. 

 

Next Level Growth: A Bold Expansion Strategy 

One of the biggest developments Matt discussed was NLB’s acquisition of Veggie Grill, a move that surprised many in the industry. Rather than expanding solely by opening new stores, the brand saw an opportunity to revive and reposition an existing plant-based chain. 

“This was a bold move, and required immense effort from our entire cultural leadership team. I am so proud of where we stand today,” Matt explained, highlighting how acquiring an existing brand like Veggie Grill was not an easy task, but made sense due to the exorbitant cost of building restaurants from scratch in this current economy.  

Ultimately, the team expanded Next Level Burger’s footprint while maintaining financial discipline. 

Now operating under the name Veggie Grill by Next Level, the rebranded chain is undergoing a transformation, reinforcing its commitment to high-quality plant-based food while integrating NLB’s signature operational and sustainability practices. 

“We have from the beginning focused on values, principles and insane execution. There is no substitute to those things.” 

 

What Drives Plant-Based Consumers? 

Despite shifts in the plant-based industry, health remains the top priority for NLB’s customers, with sustainability following closely behind. However, Matt noted that ethical concerns are gaining traction, particularly among younger consumers. 

This insight has helped guide NLB’s menu offerings and marketing strategies, ensuring that taste, nutrition, and sustainability remain at the forefront of the brand’s messaging. 

 

Fighting Back Against Misinformation and Culture Wars 

Matt and Nil also tackled one of the biggest hurdles facing plant-based food today: misinformation and politicization. Plant-based eating and climate action have been dragged into culture wars, leading to skepticism and pushback that extends beyond simple consumer preferences. 

“We had a concerted effort to push back,” Matt said, calling out the efforts to confuse consumers about the health and environmental benefits of plant-based foods. He emphasized that facts and science must remain central to the conversation, even as companies navigate an increasingly polarized landscape. 

“Whenever you are on the right side of history, it’s an uphill climb. The status quo will fight too and nail to hang on. As the science continues to come out pointing towards the benefits of eating plant based, particularly for health, we continue to see people coming into our restaurants. It’s just a matter of time before the rest of the world catches up.” 

 

Leadership, Culture, and the Future of Food 

Through the rapid growth of Next Level Burger and its recent acquisition of Veggie Grill, Matt highlighted the importance of strong leadership and a values-driven culture. 

“You have to strike a balance between discipline and culture. It’s like surfing a wave—you don’t want to go too far in either direction.” 

Despite the challenges facing the plant-based industry, Matt remains optimistic about the future of food, particularly the role of younger generations in driving systemic change. 

“The next generations are going to choose wisely, and lead the way.” 

As Next Level Burger and Veggie Grill by Next Level continue to expand, Matt and his team are focused on the long game—building a scalable, sustainable, and delicious plant-based fast-casual experience. 

 

For retailers, foodservice operators, and investors, NLB’s growth is a clear signal that plant-based dining isn’t a passing trend—it’s an evolving, resilient movement that is here to stay. 

And while fully plant-based restaurant concepts face a unique set of challenges in today’s climate, Matthew and NLB are proving the appetite is there if the execution is on point.

Cock & Bull Brings Bold British Bites to the World Stage

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

From the heart of the UK food scene to a buzzworthy debut on the North American stage, Cock & Bull is quickly establishing itself as one of the most exciting emerging companies in the global plant-based space. Founded by celebrated British chef and television personality Richard Fox, the company has made a name for itself with its cheeky brand voice and serious culinary credentials. 

Cock & Bull wowed U.S. buyers during its 2024 debut at Plant Based World Expo North America in New York City, where it showcased a new take on classic British comfort foods. At a time when buyers are seeking authentic, internationally inspired, chef-crafted products that break through the clutter, Cock & Bull delivered with unmistakable flair. 

 

New Products: Bold Flavors, No Compromise 

Among the standout products drawing attention in both the UK and abroad is the Choriz-no Porky Pie—a smoky, spicy twist on the classic pork pie inspired by Spanish chorizo. It’s a bold reinvention of a traditional favorite, with rich spice blends wrapped in pastry so buttery, it’s hard to believe it’s vegan. 

Also making waves is the new Saus-ish Roll, boasting clean ingredients, big flavor, and zero artificial additives. With a texture and taste that rival its meat-based inspiration, this roll is anything but average. As the brand proudly proclaims: “This isn’t just food, it’s a revolution.” 

 

Retail Expansion and Recognition 

Cock & Bull’s playful yet premium products are making an impression on retail shelves—and racking up accolades along the way. At the 2025 Farm Shop & Deli Awards, the brand took home multiple honors: 

  • 🥇 Gold for the Spicy Choriz-no Empanada 
  • 🥇 Gold for the Chiki’ny and Mushroom Empanada 
  • 🥈 Silver for the Spiced Beefy Empanada 

Judges were astounded by the products’ taste and texture—many not realizing they were entirely plant-based. This level of sensory performance is exactly what today’s retail buyers are looking for: products that wow meat-eaters and vegans alike, made with clean, transparent ingredients. 

 

Foodservice Innovation: Nutrition Meets Simplicity 

Cock & Bull isn’t stopping at retail. The company is also turning heads in the foodservice sector thanks to its collaboration with the University of Nottingham on a groundbreaking new ingredient. 

This new innovation, designed to elevate the nutritional profile of Cock & Bull’s offerings, is a single compound ingredient that “out-wheys” animal protein—without the animals. It’s rich in amino acids, fiber, zinc, iron, and calcium, all while steering clear of ultra-processed methods, GMOs, and common allergens. 

For foodservice operators, this presents an opportunity to menu high-impact, clean-label plant-based dishes that are rich in both flavor and functionality—delivering on the evolving expectations of health-conscious diners. 

 

Leading the Next Wave of Plant-Based Products 

Cock & Bull is part of a growing trend toward culturally rooted, chef-driven plant-based brands that bring storytelling, nostalgia, and world flavors to the forefront. For retailers and foodservice buyers, the brand’s portfolio offers the kind of differentiation and depth that today’s consumers are craving. 

Its reception in the U.S. market signals something even bigger: international brands that bring culinary authenticity and modern nutrition can break through, even in an increasingly crowded plant-based landscape. 

As the plant-based category matures, it’s not just about mimicking meat—it’s about redefining indulgence, tradition, and nourishment. Cock & Bull is actively expanding distribution and partnerships in North America. For retail or foodservice inquiries, reach out via Cock & Bull’s website or connect with the team on LinkedIn.