Plant Based World Expo, the global gathering for retail and foodservice professionals, is proud to announce its strategic partnership with SPINS, a leader in data and insights for the wellness-focused Consumer-Packaged Goods (CPG) industry. This collaboration is set to revolutionize the upcoming North America event this fall, enhancing connections between exhibitors and buyers through data-driven matchmaking.

The expo, scheduled for September 11-12, 2024, at the Javits Center in New York City, celebrates its fifth anniversary of showcasing leading and innovative plant-based products. Industry-leading companies such as Conagra Foodservice and Oatly are among those already signed up to exhibit.

This year introduces a groundbreaking advancement to the expo’s Hosted Buyer Program. SPINS will lend its expertise to supercharge the matchmaking program, ensuring retail buyers are connected with exhibitors whose offerings align with current consumer demands. This initiative is designed to foster informed connections, enabling suppliers to expand their reach and tap into new distribution channels at no additional cost.

Jay Margolis, CEO of SPINS, expresses his enthusiasm for the partnership: “We are thrilled to collaborate with Plant Based World Expo to facilitate informed connections between product manufacturers and discerning buyers. For over two decades, SPINS has been proud to support innovation and foster growth across the plant-based industry. Our data, insights, and expertise has helped bring so many great brands to the table, and we are excited to work with Plant Based World Expo to support the next generation of companies and products.”

In addition to enhancing the Hosted Buyer Program, SPINS will contribute unique insights from the latest retail data as part of the Plant Based World Expo conference program, now open to all attendees for the first time. This initiative promises to provide valuable insights and foster meaningful discussions on the future of the plant-based industry.

As the Plant Based World Expo North America approaches, exhibiting companies can anticipate a more dynamic and fruitful event experience, courtesy of this pioneering partnership. For companies eager to showcase their plant-based products, now is the time to book a booth and participate in this one-of-a-kind buyer matchmaking experience.

Armetha Pihlstrom is the Founder and CEO of Pihlstrom Consulting Group, LLC, based in Minneapolis, MN. Pihlstrom has carved a niche for herself as a formidable entrepreneur whose innovative strategies and leadership have propelled the plant-based sector forward. Her career spans over 15 years in the food industry, growing sales at major industry players including Conagra and Impossible Foods and moving on to aid emerging start ups Future Farms and Great American Plant Co.

Pihlstrom’s journey in the food industry is distinguished by her ability to lead multi-disciplinary teams across the U.S., delivering unmatched value to her clients and partners. Her success stories are a testament to her deep knowledge and expertise in the world of  food service and CPG, particularly within startups, where her guidance has often been the catalyst for breakthrough growth and innovation. Described by those who’ve worked with her as a “dynamic and savvy businesswoman,” Pihlstrom’s approach to business is characterized by her generational, thought-provoking leadership and her unwavering commitment to excellence.

Beyond her impressive sales growth accomplishments, what sets Pihlstrom apart is her profound commitment to effecting positive change. Her involvement in plant-based businesses is driven by a deeply personal mission to benefit her family, community, and the environment.

Reflecting on her experiences, Pihlstrom shares, “I had so many moments where I was blown away by innovation and a deeper understanding of the plant-based industry. Plant-Based World Expo is the gathering place that makes you feel like you are at a plant-based family reunion. It is a perfect example of knowledge transfer, thought-provoking innovation, and embracing the mindset of growing as one unified plant-based industry.” Her enthusiasm for the plant-based industry is contagious, underscoring the importance of collaboration and communication within the community.

As a member of the advisory board for Plant Based World Expo, Pihlstrom stands among other passionate individuals from across the industry. “Our advisory board comprises brilliant, innovative, passionate people across the industry, government and academia.” Her vision for the plant-based sector is not just about individual success but about growing as one unified industry. Armetha Pihlstrom’s heartfelt and visionary approach continues to inspire and drive the plant-based food industry towards a more sustainable and prosperous future.

About Plant Based World Pulse
Plant Based World Pulse is a go-to resource for the plant-based industry. Offering high-value insights, educational content, and the latest information year-round, it compliments the annual industry events Plant Based World Expo North America in New York City and Plant Based World Expo Europe in London.

Julie Mann is a distinguished figure in the realm of plant-based nutrition and innovation. Her journey is a testament to the profound impact one individual can have on the food industry, driven by a deep-seated passion for compassionate and sustainable living.

“My personal passion and professional journey is deeply rooted in love for food science, new product development (and adoption) and human connection to food,” Mann articulates, reflecting on her career at The Hershey Company. This experience laid the foundation for her enduring commitment to transforming the way we think about and engage with food.

After two decades at Hershey, her ambition to deepen her impact led her to seek a broader understanding of the entire supply chain. “While 20 years at Hershey provided much experience in finished products, I desired to prioritize plant-based ingredients and transform the ingredient space,” she says. This pivot was more than a career move; it was a step towards realizing her vision for a more health-conscious world.

Her role at Ingredion emerged as a pivotal chapter, offering her the opportunity to spearhead a plant-based program from scratch. Today, as the Principal at Appropriately Rogue Consulting, Mann leverages her comprehensive experience across multiple sectors. She combines her prowess in innovation, product development, and strategic branding to guide companies in the burgeoning fields of upcycling and sustainable food practices.

Her influence extends far beyond her professional accomplishments. Her passion for innovation is matched by her commitment to empathy, people, communication, and transparency. She embodies the principle that more can be achieved together, building teams united by a shared vision for change.

Julie has been a speaker and advisor to Plant Based World since it launched in 2019, underscoring her commitment to supporting the plant-based landscape. In her current role with Appropriately Rogue, she is seeking to connect and collaborate with projects that truly embody the values of a better, healthier food system.

Jay Margolis joins the Plant Based World Advisory Council as a mission-driven leader and the newly appointed CEO of SPINS. With over two and a half decades of experience under his belt, Jay brings a wealth of knowledge, expertise, and a deep-seated passion for the health and wellbeing of people, communities, and the planet. His journey reflects a commitment to fostering informed and sustainable consumption through the power of data and technology.

“I’ve personally been eating plant-based for 25 years, so I consider myself an OG in the space,” he states, highlighting his long-term commitment to plant-based living.

Before his leadership role at SPINS, Jay honed his skills and vision at IQVIA, where as Senior Vice President and General Manager, he was at the helm of the U.S.-based data and technology business focused on healthcare.

His transition to SPINS represents a unique convergence of his professional experience and personal passions. “I spent 20 years prior to my role at SPINS with a company that leveraged data for improvements in the healthcare space and now I get to combine that experience with my passion for natural foods to fuel growth in the marketplace.” This statement underscores Jay’s vision for SPINS — to harness the transformative power of data analytics to propel the natural and plant-based foods industry forward.

Under Jay Margolis’s leadership, SPINS stands at the forefront of the evolving retail landscape, poised to drive significant growth and innovation in plant-based foods and other categories falling under the “natural” umbrella. As a speaker at Plant Based World Expo in London this past fall, Jay offered data to a European audience to better understand the marketplace for plant-based foods in the United States.

It is clear to Jay that companies across the CPG world are facing challenges, and data can be leveraged to navigate a turbulent retail landscape. His perspective on the plant-based market, in particular, looks beyond the hype around animal-alternatives to all areas of the retail store.

“I feel there has been an over emphasis on meats and cheeses, when so many other categories are performing well”, he offers, encouraging retail buyers to look to categories such as creamers, functional foods, frozen foods and all areas of the grocery store for continued growth in the plant-based realm. Stay tuned in the coming months as we tap further into the wealth of resources provided by Jay’s team at SPINS to better understand the current trends of the marketplace.

As a veteran in the world of plant-based living, Jay’s leadership is a beacon of progress, signaling a data-driven future for the natural products industry and sustainable consumption practices worldwide.

Michelle Adelman, the visionary founder of Accite Holdings and Infinite Foods is a distinguished figure whose career spans over three decades at the nexus of sustainable development, technology, and food systems. Her work, primarily focused on Sub-Saharan Africa, aims to foster economic diversification and boost employment for youth and women, thereby enhancing the continent’s food security.

Adelman’s journey from a global managing director at Accenture to a leader in sustainable agriculture and food technology in Africa is a narrative of transformation and impact. “My transition from the finance world to developing and investing in sustainable farms in Botswana really changed the way I think about food systems and technology,” she reflects. This pivotal shift allowed her to view food production through a new lens, focusing on maximizing caloric output from minimal resources.

Through Infinite Foods, Adelman launched Infinite Cafe in Johannesburg, South Africa in 2021. The fully plant-based menu featured many of the leading meat, cheese and milk alternatives that were gaining popularity in the United States. Partnerships were key to introducing these products to a new marketplace long before they would have made it through traditional distribution channels. These relationships offered Adelman a unique perspective on the plant-based marketplace. She began to think creatively about how to best structure the management of these mission-driven companies to truly penetrate the market and have lasting impact.

At the heart of Adelman’s mission is a commitment to the plant-based sector’s growth and competitiveness. “I am excited to take these next steps as an industry to make the plant-based category able to compete with the meat industry and have products that are delicious, affordable, and widely available,” she states. Her vision for the plant-based marketplace is not just about offering alternatives but ensuring these options are accessible and appealing to a broad audience.

Michelle Adelman’s journey embodies a profound dedication to environmental sustainability, economic empowerment, and the advancement of plant-based foods through experiential foodservice and retail. Her innovative approach to agriculture and food technology in Africa serves as a blueprint for how to address global food challenges. As she contemplates her next steps, her focus remains on leveraging technology and sustainable practices to revolutionize food systems, meeting people where they are at and moving the needle one eater at a time.

Michelle has been a speaker at both Plant Based World Expo North America and Europe consistently since its inception. We welcome her voice to the Advisory Council as we work towards collaborative solutions to these challenges.

In the world of culinary arts, few names resonate with the same breadth of respect and admiration as James Corwell. His journey, spanning over four decades, is not just a tale of culinary excellence but a testament to his transformative vision for the future of food. As a Certified Master Chef (CMC), James has not only reached the pinnacle of culinary achievement in the United States but has also been a vanguard in the plant-based food revolution.

James Corwell’s career encompasses working with some of the world’s culinary elite. This appreciation for traditions is evident in his approach: “My enthusiasm was always driven by craftsmanship rooted in history and the awareness that we can now cook and eat en masse as only kings and queens once ate.”

However, a pivotal moment in Japan altered his trajectory. Witnessing the sheer volume of tuna auctioned at the Tsukiji fish market, he realized the unsustainable pressure on our oceans. He recalls, “I immediately thought ‘that’s so much tuna, how can the oceans keep up?’ And the answer is, they can’t.” This epiphany led him to a profound decision: “I said no, never again,” and pivoted towards plant-based seafood, founding Ocean Hugger Foods in 2011.

At Ocean Hugger Foods, James pioneered the creation of “Ahimi”, a plant-based tuna alternative made from tomatoes and utilizing only 5 simple ingredients. His innovations in the plant-based seafood space have been pivotal in shaping the industry, bringing delicious and simple alternatives to traditional, beloved ocean-based foods.

Currently, through his company BlueDot Foods and through James Corwell Consulting, he continues to be a driving force in developing sustainable and affordable plant-based products. His expertise extends beyond the kitchen into areas such as the history of culinary arts and food culture, and he is a strong advocate for conscious capitalism.

James Corwell’s vision for the future is clear: he sees plant-based products as essential for enabling our earth and its inhabitants to live sustainably and thrive. His journey from a traditional chef to a champion of the plant-based movement encapsulates a remarkable evolution, driven by an unwavering commitment to our planet’s health and a deep-rooted love for culinary artistry. As he looks ahead, Chef Corwell stands as a beacon of innovation and sustainability in the culinary world, inspiring others to join in the creation of a thriving, plant-based future.

Vir Satyan, as a foundational member of the RangeMe team and the Head of Supplier Success, plays a pivotal role in the intersection of innovation, diversity, and sustainability within the retail space.

Satyan’s work involves a dynamic combination of passion and expertise, particularly in nurturing emerging companies and advocating for supplier diversity. He describes his experience, saying, “My journey started seeing the thousands and thousands of emerging brands that come through RangeMe every year and becoming aware of the resources they need to grow and succeed.”

His role is crucial in guiding these companies through the complexities of the market. “My role involves nurturing their excitement and enthusiasm while helping them navigate the struggles and challenges,” Satyan explains. This dedication aligns with a broader mission to streamline the process for buyers to discover products that are not only better for health but also champion diversity.

Speaking at Plant Based World Expo this past year in New York City, Vir highlighted a troubling, but crucial-to-recognize statistic. Only 2% of venture capital funding is directed towards women and minority owned businesses. It goes without saying that this is an unfair playing field. From this imbalance Vir draws inspiration to support these companies that are typically at a funding disadvantage to help them find their own unique path to success in the marketplace.

When analyzing data regarding certified diverse-owned companies within the RangeMe database, the prevalence of these profiles within the plant-based category is particularly notable to Satyan. “When we look at the founders of companies across RangeMe, there is more diversity in the plant-based category than other categories,” he observes.

Satyan brings his purpose-driven approach to his role at RangeMe to his seat on the Plant Based World Advisory Council. “My mission is to make it easier for buyers to find the products that are better-for-you and diverse.” His efforts are geared towards ensuring that emerging companies have the resources and support they need to thrive. Through his leadership, RangeMe has become a crucial platform for amplifying these voices, facilitating their discovery by retailers across the country and internationally.

Vir Satyan’s influence extends beyond the operational aspects of supplier success; he is a key advocate for a more inclusive, sustainable, and health-conscious marketplace. His work with RangeMe underscores the importance of supporting entrepreneurs of all backgrounds and will play a key role in advancing these efforts at Plant Based World Expo in 2024 and beyond.

Scott Swiger’s career in the foodservice industry is a narrative of bold innovation and forward-thinking strategies. As the Director of Business Development for JBH Advisory Group, Swiger brings his extensive experience and a knack for pioneering new concepts in foodservice operations.

A seasoned veteran, Swiger’s journey in the industry is marked by a series of progressive roles. Before joining JBH, he served as the VP of Culinary Excellence for Spectra, where his innovative spirit led to the creation of award-winning concepts like Top Chef Quickfire. His efforts have not gone unnoticed, earning recognition as an industry Power Player by Sports Business Journal and featuring on Food Management’s One on One Podcast discussing plant-based menu innovation.

Swiger’s approach to his work is daring yet calculated, often balancing the fine line between risk and reward. He candidly shares, “My role has always centered around innovation. I would often say ‘This idea is either going to get me fired or be terrific.'” This mindset led his team at Spectra to break new ground by introducing Impossible Foods into a stadium environment and bringing plant-based foods into NASCAR — a move that, despite initial skepticism, turned out to be a resounding success.

In 2020, Swiger transitioned to the consulting side with JBH, a firm that acts as a ‘microchip’ behind the scenes for large foodservice contractors. His role involves not just advising but actively shaping the future of foodservice operations. His perspective is particularly relevant as product manufacturers look to foodservice channels for growth outside the traditional retail avenues. At the same time, foodservice operators worldwide are adding plant-based options to menus to both cater to consumer demand while reaching their sustainability targets. Swiger’s work sits at the nexus of this abundant opportunity for new ideas and collaboration.

“I am excited to continue to be a part of the Council group and provide insights from the foodservice realm”, Swiger remarks.

As a speaker at multiple past Plant Based World Expo’s in New York City, Scott and his team at JBH have presented on the operational challenges of adoption plant-based menus and offered actionable solutions for buyers across the foodservice landscape. His journey is a testament to the impact that one can make in foodservice through a willingness to champion novel concepts and challenge the status quo, with a focus on building lasting partnerships. Stay tuned for more from Scott and his team as we dive deeper into the foodservice conversation here on Pulse in the coming months!