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Author: Benjamin Davis

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. 

Industry Beat: Is the Future of Plant-Based Milk… Homemade? 

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

by Benjamin Davis, Content Chair, Plant Based World

I’ve spent years covering the rapid evolution of plant-based food, but few innovations have caught my attention quite like this one. I recently had the chance to try the Nama M1 Plant-Based Milk Maker, a sleek device that turns nuts, seeds, and grains into ultra-fresh, clean-label plant milks in under a minute—with minimal mess and no preservatives, gums, or stabilizers. 

I’ll admit—I was skeptical at first. Would making plant-based milk at home really be faster and easier than just grabbing a carton from the store? But after one use, the Nama M1 Milk Maker completely changed my perspective. In under a minute, I had incredibly smooth, creamy cashew milk—with no straining  and minimal leftover pulp. Then, I tried a rich, decadent chocolate walnut milk, which blended perfectly with just walnuts, cacao, and dates. No soaking of the nuts or grains is necessary. The machine self-rinses in seconds, ensuring you receive every last drip, making the entire process far faster than a trip to the grocery store.  

As a journalist in the plant-based industry, I typically focus on the foods themselves… the brands, ingredients, and product launches. But this time, I found myself looking beyond the packaged goods market and into the technological shifts that could change the game for retailers, foodservice operators, and manufacturers alike. 

Could the future of plant-based milk be real-time, on-demand production? 

 

A Wake-Up Call for Retailers and Plant-Based Milk Brands 

Plant-based milk sales have soared over the past decade, fueled by consumer demand for dairy-free, healthier, and more sustainable options. But as more shoppers scrutinize ingredients, processing methods, and freshness, a device like Nama raises the bar for what consumers expect from their milk. 

If a customer can make their own preservative-free almond or oat milk at home—without packaging waste or unnecessary additives—why would they continue buying the carton sitting on the grocery shelf for weeks? 

For natural and premium grocery chains, this presents an opportunity: 

  • In-store fresh plant milks: Imagine a station where customers can make their own on-demand plant milks, similar to fresh-ground nut butter machines already found in many stores. 
  • Private-label house-made milks: Retailers could use Nama-style technology to create store-branded, fresh-made, premium plant milks available by the bottle—shifting from packaged goods to experiential, fresh-food offerings. 

The plant-based milk brands that don’t adapt to this shift—either by improving formulations, increasing transparency, or embracing fresher options—may soon find themselves losing customers to this new wave of DIY, better-than-store-bought alternatives. 

 

Game-Changing for Cafés and Foodservice Operators 

The specialty coffee world is already seeing a shift toward higher-quality plant-based milk options. As customers gain access to barista-worthy milks at home, the days of serving mediocre, mass-market almond or oat milk from a carton may soon be over. 

With devices like the Nama M1, cafés and restaurants could: 

  • Offer premium, made-to-order plant milks at an upcharge, just like they do with specialty coffee beans or alternative brewing methods. 
  • Create a signature house-made plant milk, differentiating themselves from competitors and appealing to high-end, ingredient-conscious customers. 
  • Reduce waste and improve sustainability by making only what they need, when they need it—eliminating the need for cartons and extended shelf-life preservatives. 

A café with a Nama behind the counter could charge a premium for fresh almond milk made from whole, visible almonds right in front of the customer—an experience that creates both trust and excitement. 

 

A Bigger Transformation: The Power Shift in Food Production 

The rise of plant-based food isn’t just about what we eat—it’s also about how we access and prepare our food. 

Devices like the Nama M1 are part of a larger trend redefining the relationship between consumers and food manufacturers. Just as home espresso machines have made consumers more discerning about coffee, at-home milk-making could create a new standard for plant-based beverages. 

Retailers, foodservice operators, and plant-based brands will need to respond accordingly—offering fresher, cleaner, and more customizable options that match the elevated expectations of this new era. 

As for me? My kitchen is newly inspired, and I can’t wait to see how the entire industry rises to the challenge. 

The Future of Plant-Based Retail: Insights from Canada’s Leadership in 2025 

Written by Benjamin Davis on . Posted in Global Marketplace, Industry updates, Policy.

As the North American plant-based sector matures, the spotlight is turning to Canada—not just for its innovation, but for its collaborative approach to growth. In a recent blog post titled “Unlocking the Future of Plant-Based Foods: Innovation, Collaboration, and Growth,” Leslie Ewing, Executive Director of Plant-Based Foods of Canada (PBFC), shares a compelling vision for what the retail environment needs to look like in 2025 and beyond. 

The central message? Success in this next phase of plant-based food growth will not be achieved in isolation—it will require strategic partnerships across the entire value chain. Retailers, manufacturers, investors, and policymakers all have a role to play. 

“Success today isn’t about going it alone—it’s about working together to build a stronger, more resilient industry,” Ewing writes. 

At the heart of this strategy is a renewed focus on the consumer. Where early plant-based products may have been driven by science and novelty, today’s market demands emotional and cultural resonance. According to Ewing, the next generation of products must deliver indulgence, nutrition, and familiarity—drawing from international cuisines and tapping into rising health trends like fiber-forward foods and GLP-1-aligned eating patterns. 

For retailers in Canada and across North America, this means building plant-based sets that reflect these shifting desires. It’s not just about filling shelves—it’s about curating an experience that meets customers where they are in their health and sustainability journeys. 

 

Premium Meets Value: A Dual Strategy for Retail 

Ewing highlights a key dynamic in today’s grocery landscape: consumers are increasingly polarized in their spending. They are willing to pay for premium, high-quality products, while simultaneously seeking value in their everyday staples. 

For plant-based brands and retailers, this requires a dual-tier strategy: 

  • Premiumization through better taste, texture, and nutritional profiles 
  • Affordability through scaled innovations and efficient product lines that are accessible to all 

Retailers who can balance these priorities will be best positioned to capture both the health-conscious foodie and the budget-conscious family shopper.

 

Regulatory Reform & Transparency 

One of the more urgent calls to action in Ewing’s post is the need for modernized regulations and labeling standards, especially around ultra-processed food concerns. She stresses that today’s consumers want clarity and simplicity when reading ingredient labels. And it’s not something one company can solve alone. 

“These aren’t tasks for individual companies—they require coordinated, industry-wide efforts,” she writes. 

Retail buyers, particularly those building out plant-based sets, can benefit from aligning with organizations like PBFC to stay informed on regulatory shifts and to ensure the products they promote are meeting evolving standards for transparency and trust. 

 

Canada’s Global Opportunity 

Ewing also paints a broader picture of Canada’s unique role in the plant-based economy. With its sustainable farming practices, access to high-quality inputs, and robust manufacturing infrastructure, Canada is well-positioned to lead not only North America, but the global market, especially as more regions seek affordable, sustainable food systems. 

This positions Canadian retailers and brands as both leaders and exporters of best practices—from how products are grown and made to how they are positioned and sold. 

 

A Call to Action for Buyers and Brands 

As 2025 unfolds, the biggest wins in plant-based retail will come from those who align with the principles Leslie Ewing lays out.

“Now is the time for plant-based brands to push boundaries,” Ewing concludes. “Those that lead with bold ideas, lean into community, and build trust will help shape the future of food.” 

For both Canadian and U.S. stakeholders, the message is clear: plant-based is not a passing trend—it’s a growing movement that requires new structures, bold leadership, and an unwavering commitment to serving the evolving needs of the modern consumer. 

For more on Plant-Based Foods of Canada and the full article, visit PBFC’s website. 

Industry Beat: The Trend You Can’t Ignore—Bold, Unique, and Authentically Expressive 

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

For the first time in years, I didn’t attend Expo West in person. Instead, last month I took the digital deep dive—scrolling through countless LinkedIn posts, marketing rollouts, and press releases to piece together the story of this year’s event. And while I can’t speak from firsthand experience, I can tell you one thing with confidence: 

 

The biggest trend of Expo West 2025 isn’t a single product category—it’s a way of showing up. 

Gone are the days when traditional, big-name brands could dominate by default. Even in rapidly growing sectors like functional sodas or artisanal vegan cheese, there’s an overwhelming number of choices. If you’re a buyer, the aisles stretch for miles with innovation at every turn.

So how do you stand out in 2025?

It’s no longer enough to just make a great product. You have to make a statement.

 

BOLD: Be Impossible to Ignore 

Think: Dr. Bronner’s—loud, colorful, and unapologetically mission-driven. 

If you’ve ever seen a Dr. Bronner’s display, you know exactly what I mean. A rainbow wall of magic soap bottles, chocolate bars and beyond, each covered in a fine print manifesto of ethical, sustainable living. Their brand identity and messaging are so clear that even if you don’t use the product, you know what they stand for.

For plant-based brands, the lesson is this: Stop blending in. Use your packaging, messaging, and presence to create a visually and philosophically unmistakable identity.

 

UNIQUE: Create the “Wait… What?!” Moment 

Think: Fabalish’s new Creamy Vegan Chili Crisp Ranch. 

Have I ever heard those words in exactly that order before? No. 

Do I suddenly feel an urgent need to dip every single dippable item in my fridge into it? Absolutely.

Standing out in 2025 means doing something no one else is doing—or doing it in a way that makes people stop mid-scroll. The plant-based category is packed with ”better burgers” and “clean-label milks”—but when you see something totally unexpected, your curiosity takes over.

 

AUTHENTICALLY EXPRESSIVE: Make People Feel Something 

Think: Yellowbird Foods’ CEO George Milton, who captured the true ROI of Expo West—not in numbers, but in human connection. 

After the show, Milton posted this on LinkedIn:

“Everyone always wonders what the ROI on Expo West is, especially now that it’s significantly more expensive. 

I’ll tell you. 

The ROI is a lifetime of friendships. 

It’s a found family of brothers and sisters and drunk uncles and eccentric aunts. 

It’s the ride-or-dies who will be there till the end. 

It’s the love. The dreams. The biz. 

haha but don’t actually try to calculate it lol dummy.” 

 

This is the energy buyers and consumers want in 2025. 

People don’t just want brands; they want stories, personalities, and communities they feel connected to. They want to see real humans behind the logos. 

 

The companies that understand this will win the attention of buyers and the loyalty of customers. The ones that don’t? They’ll get lost in the endless sea of options. 

Plant Based World Expo North America Announces New December Dates for 2025 

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

Prime Dates. Prime Location. Maximum Exposure. 

New York, NY – Plant Based World Expo North America is back in 2025 — and our dates have changed. The show will now take place December 2-3, 2025 at the Javits Center in New York City, placing the world’s premier plant-based B2B event at a powerful time of year for industry momentum and decision-making. 

This date change aligns with an even greater evolution: in 2025, plant-based food is reaching new heights, and Plant Based World Expo is the ultimate place to witness this transformation in action. From cutting-edge product innovation to high-level networking, this year’s show promises more visibility, more buyers, and more business opportunities than ever before. 

2025: A Defining Year for Plant-Based Food 

With plant-based food adoption accelerating in both retail and foodservice, the demand for high-quality, flavorful, and functional products is reaching a new threshold. Plant Based World Expo North America is the only professional trade show in the region dedicated exclusively to plant-based business — a marketplace for the products, ingredients, and insights that are reshaping our global food system. 

Expect to connect with thousands of foodservice professionals, retailers, distributors, and investors who are actively seeking the next wave of plant-based excellence. This year’s event will feature: 

  • World-class education with keynote speakers and panelists from top food industry brands 
  • Hosted buyer meetings connecting exhibitors directly with top retail and foodservice decision-makers 
  • Expanded product showcases across every plant-based category: meats, dairy, beverages, snacks, functional foods, and beyond 
  • Unrivaled networking across two days with the industry’s most influential innovators and changemakers 

A New Era with Emerald 

The new dates also coincide with the show’s first year under Emerald X LLC, the largest producer of trade shows and conferences in the U.S. The acquisition unlocks significant new growth potential, including access to Emerald’s expansive network of food and beverage professionals — including thousands of contacts from events like the International Pizza Expo. 

This partnership provides unmatched co-promotion and cross-industry opportunities for plant-based brands looking to expand their reach and gain visibility with buyers outside the traditional plant-based bubble. 

Get Involved 

Are you a brand with ambitions to grow in 2025? This is the event that will set the tone for your success in the year ahead. 

Exhibitor inquiries:
Contact James Cowell-Crook at james@plantbasedworldexpo.com to learn more about booth availability, sponsorships, and tailored opportunities to connect with the right buyers for your business. 

Stay tuned for additional announcements as the event approaches — including keynote speakers, curated buyer programs, and spotlight features on the most exciting plant-based innovations of the year. 

Visit www.plantbasedworldexpo.com for more information and to reserve your place. 

Better-for-You Snacks: RAISE Unveils New Nut Cluster Flavors 

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

RAISE Snacks, a UK-Based snack company, has officially expanded its better-for-you lineup with the launch of two new Nut Cluster flavors—and they come with a heartfelt, homemade touch. 

In a LinkedIn post announcing the release, RAISE shared the inspiration behind the flavors and the months of development that went into perfecting them: 

“At RAISE, we’ve always been about elevating snacking. Our goal is to create something natural, nutritious, and undeniably delicious. But creating snacks that balance flavor, function, and homemade love? That’s the real challenge.” 

Now, after tweaking, tasting, and obsessing over every detail, they’re ready to introduce: 

  • Coconut & Almond Nut Clusters – Inspired by co-founder Chester’s mum’s homemade granola, this flavor delivers toasted coconut, crunchy almonds, and a touch of natural sweetness. 
  • Raspberry Nut Clusters – The same irresistible crunch, now with a tangy raspberry twist that brings bright, fruity flavor into the mix. 

“They’re HFSS compliant (yes, we made them ‘better for you’ without sacrificing taste). Still f*cking delicious.” 

The new flavors are now available for purchase online, with wholesale samples open for inquiries. 

 

What This Means for the Retail & Snack Industry 

  1. Better-for-You Snacking Continues to Grow

As HFSS (high in fat, sugar, and salt) regulations in the UK push brands to reformulate, RAISE Snacks has proven it’s possible to create indulgent-tasting snacks that still meet health-conscious standards. 

For retailers and buyers, this is an opportunity to expand snack offerings that meet HFSS guidelines without compromising on taste—a key selling point for modern consumers. 

 

  1. Nostalgia & Natural Ingredients Are Winning Formulas

The homemade granola inspiration behind Coconut & Almond Nut Clusters taps into a powerful consumer trend—snacks that feel familiar and comforting, while using real, high-quality ingredients. 

Products with authentic stories and clean labels are resonating more than ever, and RAISE is leaning into this consumer demand with flavors that balance tradition and innovation. 

 

  1. Wholesale Buyers Should Take Note

RAISE is already selling their current lineup in stores across the United Kingdom. With a vast existing client base, these new flavors an ideal addition to premium snack aisles, coffee shops, and specialty food retailers looking for: 

  • Grab-and-go snack options that meet health and indulgence demands 
  • Products with a clear brand voice that consumers connect with 
  • Trending flavors that push beyond traditional nut cluster varieties 

 

RAISE Snacks continues to innovate in the competitive snack space, offering crave-worthy flavors with verifiable, better-for-you credentials. 

Acme Smoked Fish Brings Plant-Based Salmon to Delis & Restaurants 

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

Acme Smoked Fish, one of the most well-known names in the traditional smoked fish industry, is officially branching out into plant-based alternatives. The New York-based seafood company has partnered with Konscious Foods to distribute its Plant-Based Smoked Salm’n to delis, restaurants, and bagel shops—a move that signals the growing demand for high-quality vegan seafood in both retail and foodservice. 

“We are thrilled to work with Konscious Foods to bring this exciting new product to market,” said Eduardo Carbajosa, CEO of Acme Smoked Fish. 

“As consumer preferences continue to evolve, our growing product portfolio can appeal to both traditional consumers as well as those seeking other options. Plant-Based Smoked Salm’n is a versatile solution crafted by Konscious with care to meet our highest quality standards.” 

This partnership is more than just another plant-based product launch—it represents a shift in the way legacy seafood brands are adapting to a changing marketplace. 

 

What This Means for Retail & Foodservice 

  1. Plant-Based Seafood Is No Longer a Niche Category

For years, plant-based seafood has lagged behind plant-based meat and dairy in terms of availability and consumer adoption. But with manufacturers raising the bar on taste, texture, and quality, the category is finally going mainstream. 

Acme’s entry into the plant-based space proves that even heritage seafood brands recognize the growth potential of alternative seafood options. For retailers and foodservice buyers, this is a key signal that demand is rising—and that consumers are actively looking for high-quality vegan seafood options. 

 

  1. Delis & Bagel Shops Are the Perfect Entry Point for Vegan Smoked Salmon

Unlike plant-based burgers or nuggets, vegan seafood hasn’t had a widely recognized “gateway” product—until now. The classic bagel-and-lox combo is a prime opportunity to introduce customers to plant-based smoked salmon in an accessible, familiar format. 

For Delis & Restaurants: Adding Plant-Based Smoked Salm’n to the menu is an easy way to cater to flexitarians and plant-based customers without alienating traditional seafood lovers. Pair with a high quality vegan cream cheese, like Kite Hill, Violife or Stockeld Dreamery, to offer your customers a fully plant-based meal that will blow their taste buds into the water! 

For Retailers: This signals an opportunity to stock more plant-based seafood options in prepared foods and deli sections, where consumers are already looking for convenient, grab-and-go solutions. Consider including signage at the plant-based seafood shelf pointing customers to your plant-based cream cheeses to make your store a one-stop-shop. 

 

  1. Sustainability & Consumer Preferences Are Driving the Shift

With overfishing, ocean pollution, and climate change threatening global seafood supplies, consumers are increasingly seeking out sustainable alternatives—and plant-based seafood is emerging as a key solution. 

Unlike traditional salmon farming, which is associated with habitat destruction, antibiotic use, and high carbon emissions, plant-based alternatives offer a low-impact, sustainable option. 

Acme’s decision to embrace plant-based smoked salmon aligns with this trend, helping the company future-proof its offerings while meeting the evolving preferences of modern consumers. 

TASTY: The Biggest Growth Opportunity for Plant-Based Food 

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

NECTAR’s First-Ever TASTY Awards Prove That Taste Wins Customers—And There’s Still Work to Be Done 

For years, the plant-based food industry has struggled with a key challenge: how do we make products that truly satisfy mainstream consumers? While health, sustainability, and ethics drive purchasing decisions for some, taste remains the number one factor for the majority of consumers—especially those who regularly eat meat. 

That’s where NECTAR’s TASTY Awards and Taste of the Industry report come in. For the first time, an independent, large-scale sensory study has determined which plant-based products actually impress meat eaters. The results provide a roadmap for retailers and foodservice operators looking to stock only the most competitive plant-based options. 

 

The Cream of the Crop: Plant-Based Foods That Win Over Meat Eaters 

The TASTY Awards recognize products that meet or exceed the taste expectations of omnivorous consumers. Out of 122 plant-based products tested across 14 categories, only 20 products earned this distinction—meaning they were rated as good as or better than their animal-based counterparts by at least 50% of participants. 

 

2025 TASTY Award Winners: 

  • Chicken: Impossible® Unbreaded Chicken Fillet, Vivera Plant-Based Chicken Breast, SWAP Food’s SWAP Chicken, Meati Classic Cutlet, The Vegetarian Butcher’s Impeckable Chicken Breast 
  • Deli & Cold Cuts: Tofurky Next-Gen Deli Slices (Roasted Turk’y), Prime Roots Cracked Pepper Turkey 
  • Nuggets & Prepared Foods: Impossible® Chicken Nuggets, MorningStar Farms® Chik’n Nuggets, Impossible® Meatballs, Impossible® Hot Dog 
  • Burgers & Sausages: Impossible® Burger, MorningStar Farms® Steakhouse Style Burgers, Heura Burger, Beyond Meat Beyond Burger, Redefine Meat Redefine Premium Burgers 
  • Breakfast Meats: Impossible® Sausage Patties, Gardein Ultimate Plant-Based Breakfast Saus’ge – Original 
  • Other Standouts: The Green Mountain Plant-Based Ham, The Vegetarian Butcher’s Hentastic Southern Fried Chicken 

These top-tier products aren’t just the best in their respective categories; they are leading the entire plant-based movement forward. For retail buyers and foodservice operators, they represent the most promising products to drive repeat purchases and attract new customers. 

 

A Critical Wake-Up Call: The Gaps in the Market 

While the TASTY Awards highlight the best of the best, they also reveal an important reality: many plant-based meat categories still have no products good enough to win over mainstream consumers. 

NECTAR’s research found that only 30% of consumers rated the average plant-based product as “like” or “like very much”—compared to 68% for animal-based products. The biggest issue? Texture. Consumers noted that even top-performing plant-based meats could improve in their bite, chew, and overall mouthfeel to close the gap with traditional meat. 

This presents a massive opportunity for product developers, brands, and investors: 

  • Brands: Use this research as an R&D roadmap. The demand is there—if you can meet taste expectations, consumers will buy. 
  • Buyers: Identify white space opportunities. NECTAR’s findings show where products are still falling short—these gaps are where the next wave of innovation will emerge. 
  • Foodservice Operators: Be selective. Stock the winners, but also watch for the next generation of improved products that will better meet consumer expectations. 

 

Taste: The North Star for the Plant-Based Industry 

The plant-based industry is still in its early stages compared to traditional meat. NECTAR’s Taste of the Industry report and TASTY Awards confirm that progress is being made, but there’s still room for growth. 

The good news? Consumers are willing to pay a premium for better-tasting plant-based products. Retailers and foodservice providers who align their selections with these findings will position themselves at the forefront of the industry’s next phase of expansion. 

This is just the beginning of our TASTY: The Biggest Growth Opportunity for Plant-Based Food series. Stay tuned as we break down NECTAR’s findings, explore the most promising brands, and track the innovations that will define the future of plant-based meats. 

 

Industry Beat: Room for Everyone at the Plant-Based Table

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

By Benjamin Davis, Content Chair, Plant Based World 

The plant-based industry stands at a fascinating crossroads, driven by two distinct but equally important areas of consumer demand. On one hand, we have the “health-first” crowd—consumers who want plant-based products made from whole foods with simple, clean labels. They crave plants that look and taste like plants, prioritizing nutrition and wellness. On the other hand, there’s the “meat-first” crowd—those seeking plant-based alternatives that mimic the taste, texture, and experience of meat. These products appeal to meat eaters making incremental shifts toward plant-based eating for health, ethical, or environmental reasons. 

These two fronts represent massive opportunities for growth, but they also highlight a critical challenge: they often seem contradictory. While one group embraces simplicity and natural ingredients, the other champions innovation to create meat-like experiences. So, how can the plant-based movement thrive without alienating either side? 

 

For Brands: Pick and Stick 

As a plant-based brand, the key to success is clarity. Who is your customer? Are they looking for a whole-food health experience, or are they seeking a convincing meat alternative? Trying to appeal to both groups with one product often leads to disappointing everyone. 

If your target is the health-first consumer, lean into clean labels and ingredient transparency. Create products that highlight the natural goodness of plants—think lentil-based patties, vegetable-forward entrees, or snacks with minimal processing. These products should tell a story of simplicity and wellness, meeting the demand for food that nourishes without compromise. 

If your focus is on the meat-first consumer, invest in taste and texture innovation. Use advanced food technologies to create products that wow meat eaters and deliver on the promise of familiarity. The competition in this space is fierce, but the rewards are immense if you can provide a truly satisfying experience. Organizations like NECTAR’s Tasty Awards can help validate whether your product meets the standard for meat lovers. 

The bottom line: Choose a side, stick to it, and perfect your offering for your target customer. By being clear about your mission, you can build a loyal customer base and stand out in a crowded marketplace. 

 

For Buyers: Balance 

Retailers and restaurants have a different challenge—they need to cater to both groups. The key here is balance: stocking and showcasing products that meet the needs of both health-focused consumers and those looking for meat-like alternatives. 

  • For the meat-first crowd: Carry the best meat alternatives, even if they are processed. Focus on products that deliver on taste and texture, leveraging resources like NECTAR’s findings to ensure you’re choosing items that resonate with meat eaters. 
  • For the health-first crowd: Vet ingredient labels carefully and curate a selection of truly clean-label, whole-food products. Highlight these items in a dedicated section of your shelf or menu to make them easily identifiable. 

This dual approach ensures that everyone who walks through your doors—whether they’re committed vegans, curious flexitarians, or skeptical meat eaters—can find something that delights them. 

 

Room for Everyone, as Long as Quality Wins 

Ultimately, the plant-based movement doesn’t need to pit these two fronts against each other. There’s room for both health-centric and meat-like products to thrive, as long as the focus remains on quality, taste, and winning repeat customers. 

At Plant Based World Expo 2025, you’ll see this spectrum on full display. From brands showcasing whole-food solutions to those pushing the boundaries of meat alternatives, this year’s show will highlight the innovation, creativity, and diversity that define the plant-based industry. 

Whether you’re a brand or a buyer, now is the time to level up. Pick your lane, balance your assortment, and join us in shaping the future of food. 

Revolutionizing Cheese: Plant-Based Varieties Reach New Heights in 2025 

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

Plant-based cheese has been one of the most challenging categories to perfect. While dairy alternatives like oat milk and almond yogurt have gained mainstream acceptance, plant-based cheese has lagged behind—often struggling with texture, meltability, and that signature “cheesy” flavor. However, scientific advancements are now changing the game, and 2025 is shaping up to be the year that plant-based cheese finally delivers an experience that wows both vegans and traditional cheese lovers alike. 

A recent SciTechDaily article highlights the latest breakthroughs in plant-based cheese formulation, where food scientists have successfully recreated the creamy texture and complex flavors of dairy cheese. By fine-tuning the structure of plant proteins and fats, researchers have developed products that no longer feel like a compromise—but rather a true alternative to traditional cheese. 

 

Scientific Breakthroughs in Plant-Based Cheese 

The science behind plant-based cheese is rapidly evolving, with researchers discovering how to replicate the melt, stretch, and firmness of dairy cheese using plant proteins and fats. 

  • Dr. Alejandro Marangoni, a researcher leading these advancements, explains that while the behavior of dairy and meat proteins is well understood, plant proteins present unique challenges due to their variability. 
  • A previous study found that a blend of 25% coconut oil, 75% sunflower oil, and pea protein created the most desirable cheese texture. 
  • In recent research, Marangoni’s team tested isolates from lentil, faba bean, and pea proteins to observe how they interact with fat and starch matrices in plant-based cheese. 
  • The findings revealed that pea protein combined with 25% coconut oil produced the firmest texture, surpassing even formulations made with 100% coconut oil. 
  • This formulation not only improves melt and stretch but also lowers saturated fat content by incorporating sunflower oil, creating a healthier, more sustainable alternative to both dairy and previous plant-based cheeses. 

These findings align with other recent studies on plant-based dairy alternatives. Research published in the Journal of Food Science & Technology has also identified pea and faba bean proteins as promising ingredients due to their ability to form stable, elastic textures when combined with optimized fat blends. 

 

Plant-Based Cheese: A Category on the Rise 

As consumer demand for dairy alternatives continues to grow, the plant-based cheese industry is undergoing a rapid transformation. The latest innovations address key pain points—improving meltability, achieving rich umami flavors, and creating the perfect texture for spreading, slicing, and grating. 

This shift is great news for both retailers and foodservice operators, as the new wave of plant-based cheeses is designed to appeal not just to vegans but also to flexitarians and cheese lovers looking to reduce dairy consumption without sacrificing taste. 

And it’s not just research labs leading this transformation—brands are stepping up to deliver next-level plant-based cheese products that rival traditional dairy. 

 

Brands Leading the Plant-Based Cheese Revolution 

Here are some of the most exciting brands redefining plant-based cheese in 2025: 

  • Daré Cheese: Perfect for charcuterie boards or gourmet sandwiches, Daré is setting a new standard for artisan-style plant-based cheeses. With a focus on premium ingredients and a rich, indulgent taste, Daré’s cheeses are ideal for those looking for a dairy-free option that still feels luxurious. `
  • Stockeld Dreamery: For those seeking meltable plant-based cheese, Stockeld Dreamery has cracked the code. Their cheddar and cream cheese varieties are designed to deliver the gooey, creamy experience that many plant-based cheeses have long-struggled to achieve. 
  • Violife: One of the most versatile brands in the industry, Violife offers plant-based cheeses for every occasion—from shredded mozzarella for pizza to sliced cheddar for sandwiches and a smooth cream cheese spread. Known for its allergen-free formulations, Violife is a go-to choice for many dairy-free consumers. 
  • Miyoko’s Creamery: A pioneer in plant-based dairy, Miyoko’s has created some of the most authentic-tasting cream cheese, slices, shreds, and even pourable mozzarella—a game-changer for making easy, melty, vegan pizza at home. Their artisanal approach ensures deep flavors and excellent texture. 
  • Treeline: If you’re looking for a rich, spreadable cheese perfect for crackers, Treeline is a must-try. Their creamy, cashew-based cheeses bring a depth of flavor that rivals high-end dairy cheese spreads. 
  • Kite Hill: Famous for its whipped, ultra-creamy plant-based cream cheese, Kite Hill’s products provide a smooth, spreadable texture that feels just like traditional dairy versions—perfect for bagels, dips, and baking. 

 

What This Means for the Future of Plant-Based Cheese 

With these new advancements, plant-based cheese is no longer an afterthought—it’s a serious competitor to traditional dairy. As scientific research and product innovation continue to push the category forward, we can expect to see more plant-based cheese options that: 

  • Melt and stretch like dairy cheese 
  • Deliver deep, authentic cheese flavors 
  • Offer a variety of formats—from artisanal to mainstream 

For retail buyers, stocking a diverse range of high-quality plant-based cheeses is a key strategy for winning over flexitarian and dairy-free customers. Meanwhile, restaurants and foodservice operators now have access to better-tasting, melt-friendly cheeses that can be seamlessly integrated into pizzas, sandwiches, burger and gourmet dishes of all sorts. 

At Plant Based World Expo 2025, the evolution of plant-based cheese will be on full display. From health-conscious consumers to indulgent cheese lovers, there’s never been a better time to explore the new frontier of dairy-free innovation.