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Discover Excellence in Plant-Based Products: Plant-Based Taste Awards

Written by PBWPulse on . Posted in Event Spotlights, Industry updates, Plant Based World Europe, Trends.

As a food buyer in retail or foodservice, your quest for outstanding plant-based offerings is never-ending. In partnership with Plant Base Mag and FoodBev Media, the Plant-Based Taste Awards presented at Plant Based World Expo recognize and celebrate excellence and innovation within the plant-based food industry.

These awards are a window into a diverse world of plant-based products that cater to the evolving tastes of your customers. Whether you’re seeking a delicious and hearty bacon alternative, seafood, delectable burgers, innovative beverages, mouthwatering breakfast options, tempting desserts, or whole-cut products, these finalists showcase the best the industry has to offer.

The winners will be presented at 4:00 PM on Wednesday, November 15, in the Pulse Theatre conference room at Plant Based World Expo Europe, taking place at the ExCel London event center.

Why are these awards important for food buyers like you?

Stay Ahead of the Curve: Being aware of the latest trends and innovative products in the plant-based space can set your business apart. Customers are increasingly demanding plant-based options; these awards can help you stay ahead of the curve.

Delight Your Patrons: Taste remains the number one motivator for repeat purchasers of plant-based products. Serving the finest-tasting products demonstrates your commitment to quality. Wow your patrons with top-tier options and attract a broader customer base.

Diversify Product Offerings: This year’s award program spans across 18 different product categories. These categories range from bacon and burgers to beverages, desserts, ready-made meals and beyond. Take note of the diversity of products being showcased for taste and innovation and expand your awareness of the types of plant-based products you can offer your customers.

By attending the award presentation at Plant Based World Expo Europe on November 15, 2023, you will gain firsthand insight into the crème de la crème of plant-based products. Embrace the opportunity to explore excellence in plant-based innovation.

Click here to see the full list of categories and finalists via Foodbev Media. Join us at the awards presentation and witness the plant-based industry’s finest creations. Elevate your menus and store offerings with these exceptional products and continue to meet the surging demand for plant-based options in your business.

Plant Based World Europe: Spotlight on the Pulse Theater Conference Program

Written by PBWPulse on . Posted in Event Spotlights, Plant Based World Europe.

Get ready for an exhilarating experience in London as Plant Based World Expo Europe prepares to host its third annual industry gathering on November 15-16, 2023, at  ExCel London. This two-day plant-based extravaganza promises to captivate your senses with a world of innovative products, educational sessions, and incredible networking opportunities.

One of the key highlights of Plant Based World Europe is the exciting Conference program hosted by Plant Based World Pulse in the “Pulse Theatre.” What sets this conference apart? To our knowledge, it’s the only in-person B2B plant-based conference in the world that’s free to attend. In keeping with our mission to connect and inspire, this conference is designed to foster learning, collaboration, and innovation. Gain critical insights from business leaders from this high-value program.

Educational Sessions

The Conference program boasts an impressive lineup of sessions that provide invaluable insights into the plant-based industry’s latest trends and developments. Here’s a glimpse of what to expect:

“Back to the Basics: Putting Whole Food Plant-Based Products Center of Plate” – Dive into the heart of plant-based nutrition and culinary delights with this enlightening panel. Featuring experts Simon Day of VEGBLOC, Elin Roberts of Better Nature Tempeh, and Neil Rankin of Symplicity Foods, this session offers an in-depth exploration of whole food ingredients as alternatives to processed plant-based foods. The emphasis is on cleaner labels and diverse ingredients, ensuring that healthy foods are not only nutritious but also incredibly delicious. If you’re passionate about redefining your approach to plant-based products, this session is not to be missed.

“How Brands Can Navigate Foodservice for Long-Term Success” – Ever wondered about the secrets to success in the world of foodservice? Get ready for a comprehensive discussion with a panel of industry experts. Claire Roper, a seasoned foodservice consultant formerly with Quorn, along with Paul Fletcher from Whitbread, Jack Rutherford from THIS, Dean Wilson Hartles from The Restaurant Group PLC, and Mitch Lee of Purezza will delve into the opportunities and benefits of introducing your products to foodservice environments. Discover the tools, strategies, and insights needed for long-term success in the competitive foodservice sector.

This diverse and insightful lineup of sessions will provide attendees with a comprehensive understanding of the plant-based landscape, catering to various interests and expertise levels.

More Than Just a Conference

Plant Based World Europe goes beyond educational sessions. As you explore the exhibition, you’ll encounter hundreds of leading, innovative plant-based products from across the UK, Europe, and around the globe. It’s the perfect opportunity to connect with passionate exhibitors and discover the latest plant-based trends and innovations.

Elsewhere during the two days, the event will host one-on-one buyer and supplier meetings, a feature aimed at fostering meaningful connections and facilitating the spread of plant-based products to an even wider audience, including supermarkets and distributors.

The “Learning Garden Theatre” and “Culinary Theatre” round out the Plant Based World Europe experience, offering diverse content over two days. These specialized sessions provide insights, cooking demonstrations, and the chance to experience the creativity of renowned culinary experts.

Plant Based World Europe is a celebration of plant-based solutions, innovation, and community. With industry professionals invited to attend for free, it’s an event that you can’t afford to miss.

Youth-Led Momentum: United Nations Present Plant-Forward Menu for COP 28 Global Summit

Written by PBWPulse on . Posted in Global Marketplace, Government, Policy, Trends.

The 28th annual United Nations climate summit (COP28) has set a historic precedent by placing food at the center stage of the climate conversation, underscoring the remarkable impact of youth-led initiatives and inspiring a bright future for the plant-based marketplace. The initiative, being referred to as the “1.5-degree Celsius-aligned menu,” aligns with the ambitious climate goals of the Paris Agreement, emphasizing the inextricable link between climate action and our food choices.

This innovative shift towards prioritizing plant-based cuisine was ignited by the unwavering passion and determination of youth organizations. The voices of YOUNGO, the Youth and Children constituency of the United Nations Framework Convention on Climate Change (UNFCCC), resonated powerfully within the COP28 decision-making process. An integral part of YOUNGO, Food@COP, a spirited campaign dedicated to promoting climate-friendly catering at COP events, played a pivotal role in advocating for a menu overhaul. These youthful advocates, with their fervor for a more sustainable world, epitomize the monumental influence that passionate young people can wield on the global stage.

Collaborating with these dynamic youth groups, ProVeg International has been at the forefront of supporting the realization of the 1.5°C-aligned menu. ProVeg’s mission revolves around the promotion of plant-based diets, reflecting their unwavering commitment to this groundbreaking initiative. The partnership between passionate youth movements and experienced organizations like ProVeg demonstrates that working hand in hand can lead to transformative change.

COP28’s decision to adopt the “1.5-degree Celsius-aligned menu” is a resounding acknowledgement of the critical relationship between food and climate change. The production of food, particularly within the livestock sector, plays a significant role in global greenhouse gas emissions, deforestation, and biodiversity loss. By embracing plant-based options, COP28 sends a clear message about its commitment to reduce its carbon footprint and pave the way for a more climate-resilient future.

This menu transformation at COP28 holds the promise of triggering a global ripple effect, with similar changes anticipated at future events and conferences. It serves as a living testament to the transformative potential of youth-led initiatives and underscores the pivotal role of young people who believe in a more sustainable and eco-conscious world. As the world’s attention turns to COP28, the influence of these visionary young minds should be celebrated. They exemplify the incredible impact that passionate youth voices can have on steering the planet towards a more sustainable future.

As young people continue to empower themselves and find innovative ways to create a better world, we can look forward to a future where the plant-based marketplace flourishes, aligning with the aspirations of a new generation set on making a positive impact on our planet.

Going Beyond Meat Alternatives: The Bright Future of the Plant-Based Marketplace

Written by PBWPulse on . Posted in Finance, Industry updates, Investment, Research, Trends.

As we step into a new era of conscious consumerism, the plant-based market continues to flourish, backed by investments and promising trend projections. Recent developments in the financial world and market research suggest a bright and diverse future for the industry. Let’s explore the reasons for optimism in the plant-based marketplace.

Diverse Investments

Morgan Stanley recently announced its investment in Huel, a company known for producing food powders and meal replacement drinks. What makes this investment noteworthy is that it represents the expanding horizons of the plant-based market. While meat alternatives have taken center stage in recent years, Huel’s focus on nutrition-dense meal replacements emphasizes the breadth of possibilities within the plant-based space.

But this is not just about diversifying the product range; it’s also a step toward sustainability. Morgan Stanley’s commitment to reducing its carbon footprint by 1 gigaton shows a new dimension of the plant-based market’s potential. Other financial firms are sure to take notice, which could set off a trend of plant-based investing aimed at achieving sustainability goals.

Upward Projections

The optimism surrounding the plant-based market doesn’t stop at investments. Recent research indicates that the global plant-based food market continues to be on a trajectory of strong growth. Projections suggest that by 2023, the market will reach an estimated value of $54.15 billion. Even more striking, the compound annual growth rate (CAGR) for the period from 2022 to 2027 is forecast at an impressive 17.6%.

These figures not only reflect the expanding shopper-base for plant-based products but also indicate an increasingly health-conscious and environmentally aware population. It is clear that meat alternatives alone are not carrying the growth in the category. This indicates the steady increase in demand for plant-based options is driven by a diversity of categories such as dairy alternatives, snacks, frozen and prepared foods and nutritional meal replacements.

Lessons for Investors

The past few years have been marked by a singular focus on meat alternatives, with plant-based burgers and sausages garnering significant attention. However, this approach had its limitations, and the industry has learned important lessons. Investors are now discerning the need for diversification within their plant-based portfolios.

Huel’s success and the broader growth projections signify the significance of variety in the plant-based marketplace. Diversifying across different product categories ensures that investors remain agile in a dynamic market and can capitalize on shifting consumer preferences.

The bottom line is this: the plant-based market is evolving, and it’s doing so in a manner that transcends the confines of meat alternatives. Investors who understand the need for versatility will be well-positioned to reap the rewards of this burgeoning industry.

The Dawn of New Opportunities: Navigating the Shifting Landscape of Food Trade Shows in 2024

Written by PBWPulse on . Posted in Industry updates.

The world of food trade shows is experiencing a seismic shift, creating a kaleidoscope of opportunities for companies in the plant-based sector. The curtain has closed on Natural Products Expo East, leaving a void in the fall trade show calendar for retail buyers and many companies exploring alternative platforms to showcase their innovations.

The closing of such a monumental event might be perceived as a loss; however, every transformation brings forth opportunities for renewal and growth. This shift illuminates the importance of adaptability and foresight in embracing evolving landscapes, fostering collaborative ecosystems, and expanding the horizons of the plant-based sector.

Plant Based World Expo now stands out as the sole fall food show serving a B2B marketplace. It’s not just another trade show; it’s a harmonious blend of innovation and purpose, the only event to feature a fully plant-based expo floor. This uniqueness is not merely a badge of honor; it’s a commitment to fostering a space where like-minded entities converge to shape the future of food, driven by a shared vision of health, inclusivity, and sustainability.

Moreover, the expo welcomes both retail and foodservice buyers, bridging divides that traditionally segment the industry. This integrative approach provides a holistic platform for varied stakeholders, enabling synergistic interactions and the co-creation of value, ensuring that the dialogue and collaboration extend beyond silos.

Another layer of distinction is the complimentary “hosted buyer” matchmaking service provided to exhibitors, a testament to the expo’s dedication to creating meaningful connections. Within this evolving tapestry, the expo becomes more than a convergence of companies; it becomes a sanctuary for those seeking to navigate the undulating terrains of the plant-based realm. It’s an embodiment of the resilience and innovation inherent in this sector, a testament to the unyielding spirit of those dedicated to shaping a future where food is a conduit for positive change.

The pivotal transformations in the food trade show scene underline the importance of reimagining and reinventing. In the aftermath of these shifts, Plant Based World Expo emerges as a cornerstone, the singular major fall food show in the eastern U.S., offering unparalleled opportunities for exploration, learning, and collaboration.

This transformation is reflective of a more extensive metamorphosis within the industry itself. For years, the “natural and organic” sector has been subtly aligning its course towards a more “plant-based” paradigm. It’s not a transient shift but rather a thoughtful evolution, a response to the growing consciousness about sustainability, health, and ethical consumption amongst eaters and companies alike.

This is an era of transition, filled with opportunities that arise from the evolving landscapes. There is no better time to unite as an industry to explore, to learn, to collaborate, and to be the architects of a new food ecosystem that is compassionate, sustainable, and deeply nourishing.

Plant-Based Retail Revolution: Nourishing the Future

Written by PBWPulse on . Posted in Retail.

In the ever-evolving landscape of grocery shopping, one trend stands out as a beacon of health and sustainability: the rise of plant-based foods and beverages. The future of plant-based is strong, driven by younger generations with a growing penchant for nutritious choices and a desire to make a positive impact on their health and the planet.

For many shoppers, the connection between plant-based alternatives and healthy eating is undeniable. A recent study by FMI reveals that plant-based foods and beverages are frequently associated with making nutritious and wholesome food choices. It’s not just a matter of preference; it’s a conscious effort to embrace a healthier lifestyle.

Navigating Allergies and Preferences

Approximately four in ten shoppers have specific dietary considerations, such as allergies, intolerances, or sensitivities. This crucial factor impacts their decision-making process when it comes to trying and continuing to consume plant-based alternative foods and beverages. These options provide a lifeline for individuals seeking alternatives that align with their dietary needs.

The Lucrative Segment of Shoppers

Shoppers who regularly incorporate plant-based alternatives into their diets represent a coveted segment within the retail industry. They tend to be younger, encompassing both Generation Z and Millennials, and often have larger households with children. These consumers are well-educated, and demonstrate a willingness to invest in their groceries. Furthermore, they frequently turn to online grocery shopping to meet their needs.

Clarifying the Plant-Based Landscape

Amidst the plant-based revolution, there is some shopper confusion when it comes to defining what constitutes a plant-based alternative food or beverage. Clarity in labeling and education can empower consumers to make informed choices, ensuring they select products that align with their preferences and values.

When asked why they opt for plant-based alternatives, taste reigns supreme, followed closely by the pursuit of overall health and nutritional benefits. These are the cornerstones of decision-making for shoppers who seek delightful culinary experiences without compromising their well-being.

Inspiring the Retail Journey Ahead

The future of plant-based eating in the retail sphere is teeming with promise. Younger generations are not merely embracing these alternatives; they are driving the change. To secure these shoppers as loyal customers, retailers can consider the following strategies:

  1. Ensuring Quality Plant-Based Offerings: Bolster your plant-based product range, but make sure you are tasting the products first. Perhaps have a team member who personally eats plant-based do the tasting to ensure a fair critique. Provide a diverse, and delicious selection that caters to varying preferences and dietary needs.
  2. Clear and Informative Labeling: Transparency in labeling and in-store information can demystify the plant-based landscape, helping shoppers make confident choices.
  3. Engage the Youth: Leverage digital platforms to connect with younger generations, who are often early adopters of new food trends. Engaging content and interactive experiences can foster customer loyalty.
  4. Embrace Sustainability: Highlight the environmental benefits of plant-based choices, aligning with the values of eco-conscious consumers.
  5. Culinary Creativity: Does your retail store have a prepared food section or hot bar? Elevate the culinary experience by offering plant-based options that tantalize taste buds, proving that healthy eating can be a delightful journey.

In a world where health-conscious shoppers seek flavorful, sustainable, and nutritious options, plant-based alternatives are a shining beacon. The future of retail is green, vibrant, and filled with opportunities to nourish the appetites and values of a new generation.

Plant-Based Menus: A Recipe for Success in Foodservice

Written by PBWPulse on . Posted in Foodservice.

The world of foodservice is evolving, driven by changing consumer preferences and a growing appetite for plant-based options. According to a recent report by the Plant Based Foods Association (PBFA), 95% of foodservice operators in the United States expect increased or stable sales of vegan food and beverages in the coming year. This statistic is not just a reflection of industry optimism; it’s a response to shifting consumer sentiment.

The PBFA research not only reveals the optimism among foodservice operators but also uncovers the leading motivator for plant-based diners: health. More and more consumers are looking to make healthier choices when dining out, and plant-based options are a natural fit for this growing trend.

The Power of Plant-Based

Plant-based menus offer foodservice operators a unique opportunity to cater to health-conscious diners while also embracing culinary creativity. It’s not just about offering a token salad; it’s about crafting innovative, flavorful dishes that showcase the versatility and vibrancy of plant-based ingredients.

One key to success in this evolving landscape is the use of local, whole food ingredients. Diners are not just looking for plant-based options; they want to know that their meals are made with care and attention to quality. By sourcing local, whole ingredients, foodservice operators can offer a fresh, farm-to-table experience that resonates with today’s diners.

Plant-based dining doesn’t mean sacrificing flavor or variety. Culinary creativity is at the heart of a successful plant-based menu. Think beyond the basics and experiment with different cuisines, flavor profiles, and cooking techniques. From juicy mushrooms that sizzle on the grill to creamy vegan pasta dishes, the possibilities are endless.

The key takeaway here is that plant-based dining can be both healthy and delicious. Foodservice operators have the opportunity to create menus that not only cater to the growing demand for plant-based options but also delight diners with flavors that leave a lasting impression.

Innovative Plant-Based Ingredients

Creating a vibrant plant-based menu begins with the right ingredients. Here are some suggestions to elevate your offerings and cater to health-conscious diners seeking delicious and satisfying plant-based options:

  1. Mushrooms: Mushrooms are a versatile and savory ingredient that can take center stage in plant-based dishes. Lion’s mane and chicken of the woods mushrooms can be grilled to perfection, while shiitake and oyster mushrooms add depth of flavor to sautés and stir-fries. They offer a satisfying umami taste that pleases the palate.
  2. Tempeh: This fermented soybean product is packed with protein and has a nutty, earthy flavor. Tempeh can be marinated, grilled, or crumbled to create a variety of dishes, from tempeh bacon to tempeh stir-fries.
  3. Tofu: Tofu is a plant-based protein powerhouse. It absorbs the flavors of marinades and seasonings, making it a versatile addition to salads, sandwiches, curries, and more. Silken tofu can be blended into creamy sauces and dressings.
  4. Seitan: Seitan, often referred to as wheat meat or wheat gluten, is prized for its meaty texture and high protein content. It can be sliced, grilled, or pan-fried to create hearty plant-based entrees. Consider offering seitan-based dishes like seitan steaks or seitan-based sandwiches.
  5. Cashew and Coconut Creams: For creamy, dairy-free sauces, turn to cashew and coconut creams. Cashews can be soaked and blended to create a rich and luscious sauce base. Coconut cream adds a tropical twist to curries, soups, and desserts. These alternatives provide a luxurious mouthfeel without the need for dairy.

Combine these ingredients with an array of fresh vegetables, herbs, and spices to create enticing plant-based dishes. Consider offering mushroom risotto with truffle oil, tempeh skewers marinated in a savory glaze, tofu scramble with seasonal vegetables, seitan stir-fry with vibrant sauces, and creamy cashew-based pasta dishes that rival their dairy counterparts.

By incorporating these innovative plant-based ingredients, you can craft a menu that not only caters to health-conscious diners but also surprises and delights taste buds. The possibilities are endless when you embrace the versatility and satiating qualities of plant-based proteins and dairy alternatives.

Plant-Based Future

Plant-Based Future: New Solutions for Tomorrow’s Nutrition

Written by PBWPulse on . Posted in Ingredients, Manufacturing, Technology.

The market share of plant-based alternatives is estimated to increase five-fold, from around two percent in 2020 to a good ten percent in 2035. Thanks to new technologies and intensive research and development, the number of new products is increasing at a breathtaking pace.

Planteneers is also seeing this. This specialist for plant-based alternatives has become a key player in the rapidly expanding plant-based market in just three years. Its portfolio has multiplied quickly, from functional systems for sausage, cold cut, and ground meat alternatives at the start of the plant-based era to a diverse portfolio from which customers today can make entire product lines in various categories. The choices range from plant-based alternatives to meat, sausage, and fish products, to cheese, dairy products, and deli foods. “The challenge is that we are the pathfinders for the trends,” comments Dr. Dorotea Pein, Director Food Trends and Innovations at Planteneers. “Our customers expect us to have solutions for the trends of tomorrow, today. This means we are constantly working with new ingredients and applications to develop these innovations and be able to respond early in all cases.”

One example is functional systems for fish alternatives. “These alternatives have just recently made enormous strides in appearance and flavor,” notes Dr. Pein. “With our fiildFish compounds, we cover the gamut, from classics like smoked salmon alternatives for eating cold, to hot foods like salmon filet and shrimp alternatives.” According to Dr. Pein, one highlight in the meat category is the development of products traditionally associated with haute cuisine, like alternatives to beef tartare and carpaccio. “These two examples alone show the direction the market is taking. Diversification is advancing farther and farther.” The cheese category confirms this. Using the numerous functional systems in Planteneers’ fiildDairy series, customers can develop a wide range of plant-based cheese alternatives, with systems for plant-based alternatives to cream cheese, feta, pizza cheese, block cheese in slices and blocks, and processed cheese preparations. Among the latest developments are plant-based alternatives to high-sales classics like cheddar and parmesan.

New Ingredients as Growth Engine

Alongside new products, new ingredients also offer growth potential, especially mycoproteins and cellular agriculture. According to the world nutrition organization FAO, the worldwide meat market volume of 360 million tons in 2022 will rise to 455 million tons by 2050. In this scenario, alternative products are more and more important. Mycoprotein plays an important role for several different reasons. It has many advantages, from the production process to health to sustainability and zero waste. “Mycoprotein already has a certain structure, but the flavor and color are neutral,” says Dr. Pein. “Health benefits are another aspect. For example, it has been scientifically demonstrated that mycoprotein has a high satiating effect, and furthermore boosts muscle growth, which is very important in senior nutrition.” Cholesterol and blood sugar regulating effects have likewise been proven. Mycoprotein also has a very good nutritional profile, being high in fiber and low in carbohydrates and fat.

Another plus point is its sustainable, environment-friendly production by means of fermentation, which is done in a nutrient medium with a raw material containing carbon, for example leftovers from sugar beet processing. These plant residues are inoculated with a mycelium culture and fermented. This is a great way to make use of waste streams. “In recent months we did our first application tests of mycoprotein in plant-based alternatives to meat, fish, and dairy products,” reports Dr. Pein. “The results were impressive.” Based on this experience, Planteneers is currently making prototypes of the various final products in order to present them to interested customers.

“Cultivated Meat Has Disruptive Potential”

Alongside plant-based alternatives and proteins made through fermentation, there is also an increased focus on cultured meat, also known as in-vitro meat. The main drivers here are the challenge of feeding a growing world population, climate and environmental protection, and animal welfare. “Both vegan meat substitutes and cultured meat have disruptive potential,” explains Katharina Schäfer, Team Lead Product Management at Planteneers’ sister company Hydrosol. For her dissertation, she is studying the opportunities for meat from cultured cells as well as the challenges this new protein generation must overcome. “It’s easy to get the texture, fibrousness, frying behavior, and mouthfeel close to conventional meat products,” says Schäfer. “For cost reasons, most companies will start by taking hybrid products to market, i.e. combinations of cultured and plant-based proteins. That will make it possible to improve the nutritional profiles of these foods.” The composition of cultured products can be adjusted flexibly. “For example, it might be possible to configure the production of cultured fat in such a way that it contains omega-3 fatty acids, to create a healthier product,” explains Schäfer.

The Plantbaser: Develop Plant-Based Foods in 20 Minutes

With the Plantbaser Planteneers offers product development of a different kind. This digital product configurator provides users with new inspirations at a completely new rate of speed. From idea to finished product takes just two weeks. Users can put together their desired product in 15 to 20 minutes, with no dedicated plant-based knowledge needed. Whether alternatives to fermented milk products, fish, meat, or cheese products, in two weeks test samples are ready to taste. With over 1300 recipes, the Plantbaser offers the world’s largest selection of plant-based products in multiple categories. The next category, baked goods, will be ready soon.

Networked Collaboration Creates Added Value for Customers

Whether plant-based alternatives, new protein sources, or innovative technologies, the Plant Based Competence Center is a seedbed for future-forward food concepts.  Here, the Stern-Wywiol Gruppe bundles the assembled knowledge of its various subsidiaries in a creative pool. With Planteneers, SternEnzym, Sternchemie, SternVitamin, and OlbrichtArom, customers get complete plant-based solutions for every requirement and every market. Product managers, nutritionists, food technologists, and marketing specialists from all these companies develop creative concepts aligned with the trends on international markets.

For the North American market, Planteneers is investing in closer customer proximity with the opening of a new office in Aurora, Illinois. Here Gretchen Moon, Vice President of Commercial Operations for North America, and her team focus on American customers’ special wishes and expectations. In September, companies met the team and checked out their product highlights in person at the Plant Based World Expo in New York City. Planteneers presented popular products from its line-up, including functional systems for making plant-based alternatives to steak, salmon, chicken, salami, mortadella, snack sticks, parmesan, feta, and cheddar.

As a global sponsor of Plant Based World Expo, Planteneers also offered other platforms for discussion and new ideas at the show, like the Culinary Experience Show in the Culinary Theatre and a Plant-Based Foods Association afterparty.

The next stops in Europe are the Plant Based World Expo in London and the FIE in Frankfurt in November. Show visitors are heartily invited to these events and to tastings at the Planteneers Booth.