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International Flavors

Trending Product Category: International Flavors Take Center Stage at Plant Based World Expo

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

This year’s Plant Based World Expo North America brought the world’s flavors to the Javits Center, with innovative plant-based brands spotlighting cuisines from around the globe. Companies highlighted the powerful potential of international flavors to resonate with consumers seeking both exotic and familiar taste experiences—an area in which plant-based products are thriving. Here’s a look at the top exhibitors leading the charge with globally-inspired offerings:

1. Shicken: Authentic Indian Kebabs from the UK

Shicken’s booth drew in attendees with their flavorful plant-based Shicken Tikka Kebab Skewers, a truly authentic experience crafted by chefs using recipes passed down through generations. The skewers offered a meaty texture infused with bold spices that transport you to a gourmet Indian dining experience. Their UK-made products are also gluten-free, nut-free, and soy-free, adding appeal for consumers with dietary restrictions while providing a high-quality, authentic flavor profile. These skewers would be a great addition to both retail and foodservice menus, tapping into the growing demand for accessible Indian-inspired cuisine.

2. Caribbean Food Delights: Plant-Based Patties Bursting with Flavor

For an unforgettable Caribbean twist, Caribbean Food Delights showcased their popular plant-based patties. These empanada-style, flaky pastry pockets are filled with options like curry and jerk BBQ. A hit among expo attendees, these patties feature jackfruit, known for its versatile texture and nutrient profile, as the meaty base in many of their offerings. Suitable for both the retail frozen aisle and café menus, these patties provide a convenient, globally inspired snack or meal option that requires minimal kitchen preparation, making them ideal for both at-home consumers and foodservice.

3. Konscious Foods: Japanese-Inspired Sushi and Poke Bowls

Konscious Foods, a standout at the expo, wowed attendees with their plant-based sushi options, including onigiri, California rolls, and poke bowls. Founded by Yves Potvin, a pioneer in the plant-based sector, Konscious brings together authentic flavors of Japanese cuisine in convenient, frozen formats ideal for retail. These sushi offerings have set a high bar for taste and convenience, perfectly aligning with current consumer interest in globally inspired and sustainable plant-based seafood. Konscious Foods’ range is particularly attractive for retailers aiming to offer unique, ready-to-eat plant-based options that excite and delight.

4. Cock and Bull: A British Classic Goes Plant-Based

Formerly known as Jampas, Cock and Bull brought British cuisine to the forefront with their plant-based “pork pies.” Chef Richard Fox, a TV personality from the UK, showcased flaky pastry pies filled with a savory, plant-based filling that had attendees curious—and coming back for more. The bold new name and traditional flavors put a fresh spin on a British favorite, appealing to North American consumers’ love for comfort foods with a twist. With its high-quality, chef-prepared approach, Cock and Bull is ready to introduce plant-based British classics to a broader audience.

5. Brioche Gourmet: French Brioche Meets Plant-Based Innovation

Brioche Gourmet, already known for their premium French breads, took the opportunity to highlight their sustainable and plant-based-friendly brioche options. By eliminating palm oil, minimizing production waste, and using eco-friendly packaging, Brioche Gourmet’s offerings cater to the environmentally conscious consumer while maintaining the luxurious texture and taste associated with traditional brioche. As more consumers seek sustainability, Brioche Gourmet’s commitment to responsible sourcing and production makes their bread an appealing choice for both the plant-based and premium markets.

A World of Opportunity

From plant-based sushi to authentic Indian kebabs, this year’s Plant Based World Expo proved that globally inspired flavors resonate strongly in the plant-based market. Each of these exhibitors showcased not only innovative recipes but also how traditional flavors from around the world can be reimagined for plant-based consumers. As demand for international flavors grows, these companies are primed to make a global impact on the way plant-based foods are perceived and enjoyed.

Be sure to register for the upcoming Plant Based World Expo Europe, taking place Nov 13-14 at ExCel London, to taste the trend for yourself.

chefs

Making Happy Customers: Chefs Offer Strategies for Plant-Based Menu Success

Written by PBWPulse on . Posted in Event Spotlights, Foodservice, Plant Based World North America.

At the recent Plant Based World Expo North America, a panel of seasoned chefs shared essential insights on designing plant-based menus that not only satisfy but exceed expectations. Chefs Palak Patel, Nina Curtis, and Clara Park dove into key strategies for creating mouthwatering plant-based dishes that win over customers and build confidence in kitchen teams.

Understanding Your Customer: The Foundation of Menu Success

Crafting plant-based menus begins with a clear understanding of who you’re serving. As Chef Clara Park emphasized, it’s all about making food delicious: “If no one wants to eat it again, you’ve failed. It’s always ‘Is it delicious, do I want to eat it?’ And then it’s the parameters such as cost, dietary restrictions, etc.” For Park, empowering kitchen staff is also critical, as it enhances the pride they take in their work, ultimately resulting in better food quality: “You don’t want to give your staff recipes that are too complicated that they get demoralized.”

Chef Palak Patel underscored the importance of knowing your audience and adapting to their needs, whether it’s familiar flavors or convenient meals. Drawing from her experience at Google, Patel explained how understanding the workplace demographic was key to crafting appealing dishes. “Bringing a diverse background into the kitchen is a big help with menu creation,” she said, noting that Indian-inspired dishes resonated well with a workforce that includes many Indian employees. Patel added that knowing consumer preferences helps build a menu that’s both impactful and adoptable, “making your collective work easier.”

Logistics: Training and Creative Space Utilization

Successfully executing a plant-based menu requires well-trained staff and a strategic approach to kitchen logistics. Chef Park pointed out the critical need for ingredient knowledge, label accuracy, and ample space to avoid cross-contamination, all of which foster a safe and seamless dining experience. “Clear signage is essential,” she noted, “so that there’s no room for error.”

Chef Curtis highlighted adaptability, especially when working within pre-existing kitchen setups. “If I’m starting a plant-based café and the kitchen already has a meat slicer, I’m going to be slicing a lot of tomatoes!” she joked, sharing her approach to maximizing resources creatively. Training is another top priority, particularly when it comes to understanding vendor products. “I like to have my vendors come in and train my staff so they understand the products they’re serving,” Curtis explained, emphasizing the importance of building culinary knowledge and confidence.

Winning Over Customers, One Bite at a Time

For all three chefs, customer buy-in is the endgame. Chef Curtis underscored the value of clear communication, especially for those less familiar with plant-based ingredients. “Being clear in communication with customers is so important,” she stated. When engaging skeptics, Curtis advocates gathering feedback and framing the dish in a way that appeals to all. “Everyone is a stakeholder, so show up always remembering that,” she advised.

Chef Park took it a step further, noting that plant-based food should taste just as good, if not better, than traditional options. “Whenever you’re doing a specialized diet…the food should be so good that no one can tell,” she said, recalling the vegan version of a Jacque Torres cookie recipe that her staff preferred to the original “best chocolate chip cookie recipe ever”. Park noted that when customers start requesting plant-based dishes over meat-based options, it’s a clear win for the menu.

Meanwhile, Chef Patel suggested a data-driven approach, gathering end-user feedback to refine the menu further. “Look at the data,” she advised, noting that any feedback loop can help fine-tune dishes to meet diners’ tastes more effectively.

Looking Forward

The insights from Chefs Patel, Curtis, and Park offer a powerful reminder: making delicious, accessible, and customer-informed plant-based food is the future of the industry. With strategies that consider both customer preferences and kitchen logistics, these chefs are leading the way to plant-based menu success. Stay tuned for more recaps and highlights from Plant Based World Expo, where culinary innovation continues to shape the plant-based landscape.

carbon emissions

Aramark and Drexel: Reducing Emissions through Sourcing and Menu Development

Written by PBWPulse on . Posted in Foodservice, Plant Based World North America.

At Plant Based World Expo North America 2024 held at the Javits Center in New York City, Aramark and Drexel University Food Lab unveiled their collaborative efforts to reduce carbon emissions through strategic menu development and sourcing. The session, titled “Choice Based Menu Intervention for Reducing Carbon Emissions,” featured key speakers from both organizations, offering insights into how large-scale foodservice operators can reduce their environmental impact while maintaining customer satisfaction.

The panel included:

  • Jonathan Deutsch, PhD, CHE, Professor and Director of Drexel Food Core Lab
  • Lauren Miller, Master’s Student in Data Science, Drexel University
  • Ila Fennie, RDN, VP of Culinary and Sustainability, Aramark
  • Alan Horowitz, VP of Sustainability, Aramark

Aramark’s “Be Well, Do Well” Campaign: A Holistic Approach to Planetary Health

Aramark’s “Be Well, Do Well” campaign, a comprehensive sustainability initiative, was a central topic of the presentation. The campaign’s mission extends beyond just providing healthier meals; it promotes planetary health through net-zero emissions by 2050, inclusive workplaces, and strong community ties. A critical component of this effort involves ethical and sustainable sourcing, which Aramark identified as a key area of focus.

According to Aramark’s research, 70% of their emissions reduction pathway falls under the category of “Purchased Goods and Services”—emphasizing the importance of sourcing sustainable, low-carbon ingredients. This includes increasing plant-based menu options as a way to directly reduce the carbon footprint associated with food production. Aramark is targeting a 44% plant-based menu in collegiate dining by 2025, a significant shift toward more sustainable dining options. The collaboration with Drexel has already led to the development of over 100 plant-based recipes, according to Professor Deutsch. 

Understanding the Consumer Landscape

Aramark’s consumer research provided encouraging data points:

  • 44% of consumers are open to a plant-forward diet
  • 39% of consumers want to eat less meat
  • 48% are open to trying more dishes with dairy alternatives

To meet this demand, Aramark is developing partnerships to introduce innovative, plant-forward menu items and dedicated vegan stations in dining halls. These initiatives are aimed at helping consumers make healthier and more sustainable choices, while also communicating the environmental benefits of these plant-based meals.

Drexel’s Insights: Nudging Consumers Toward Sustainable Choices

Drexel University Food Lab took the stage to discuss the trials they conducted in partnership with Aramark. The tests, which included a jackfruit Al Pastor taco offered during Earth Week, assessed the impact of meat and dairy alternatives presented alongside traditional meat options. The trials employed control periods and customer surveys to measure satisfaction and behavioral shifts.

The results were promising: consumers could be successfully nudged toward plant-based options through strategic marketing, signage, and education. Surveys showed no significant difference in satisfaction between plant-based and traditional meat dishes, but the carbon footprint of the plant-based options was drastically reduced. This proves that not only are plant-based options more sustainable, but they can also win over customers without sacrificing taste or satisfaction.

Lauren Miller shared her perspective, “The other tests included a grill test where beef was taken out of the specials and made less convenient to order. The third was a test where beef was not served as a main entre. Diners were satisfied across the board. Food and carbon costs were lowered across all three tests.”

A Blueprint for Reducing Emissions in Foodservice

The Aramark-Drexel collaboration offers a roadmap for large-scale foodservice operators aiming to achieve sustainability goals. Ingredient sourcing, menu innovation, and customer engagement are key drivers in reducing emissions. As demonstrated by the Drexel trials, consumers—especially in collegiate environments—are receptive to plant-based meals when offered compelling alternatives.

Ultimately, the research indicates that carefully crafted plant-based options, coupled with effective communication, can significantly reduce carbon emissions and help organizations like Aramark meet their sustainability targets. The session’s findings also highlight the importance of taste, education, and presentation in ensuring that plant-based options resonate with diners.

As Aramark continues on its path toward a net-zero future, its partnership with Drexel University Food Lab is an inspiring example of how collaboration and innovation can drive meaningful change in the foodservice industry.

plant based dairy

Trending Categories: Plant-Based Dairy Steals the Show at Plant Based World Expo

Written by PBWPulse on . Posted in Event Spotlights, Plant Based World North America, Trends.

One of the longest-standing critiques of vegan food has been that plant-based alternatives could never quite replicate the creamy, tangy, and melty delights of traditional dairy products—especially cheese. But this year’s Plant Based World Expo North America  turned that narrative on its head. From vegan cheeses that melt and stretch to yogurts with an uncanny resemblance to their dairy counterparts, the plant-based dairy category took center stage. The industry has made tremendous leaps in innovation, flavor, and texture, with attendees’ taste buds left dazzled and preconceptions shattered. 

Here’s a closer look at some of the standout exhibitors leading the charge in plant-based dairy: 

Stockeld Dreamery 

Stockeld Dreamery‘s booth was a popular destination for those looking for creamy, indulgent plant-based cheeses. Their dreamy-creamy Cream Cheese and meltable cheddar slices garnered rave reviews from attendees. Made with a base of legumes, including lentils and chickpeas, and combined with live cultures, Stockeld Dreamery’s cheeses offer the tangy punch familiar to traditional cheese lovers. The versatility of the product—whether smeared on a bagel or melted in a sandwich—had attendees coming back for more. 

Armored Fresh 

Armored Fresh’s approach to cheese is revolutionary. By using fermented almonds in a similar process to traditional dairy cheesemaking, the company has created a product that truly mimics the texture and flavor of dairy cheese. Attendees were especially wowed by their melty grilled cheese and spicy mac-n-cheese samples, both of which delivered that gooey, cheesy satisfaction people thought they could only get from dairy.  

Plant Ahead 

Plant Ahead offered attendees an Italian-themed sample feast. At the show they sampled fresh pre-sliced mozzarella, served on a caprese skewer with basil, evoo and tomato. Additionally, they sampled a pizza with mozzarella shreds and Oggi cauliflower pizza crust and had their parmesan, blue cheese and cheese sauce out for tasting. Attendees found it hard to distinguish between Plant Ahead’s offering and the traditional dairy products they are replicating. This diverse product range is sure to find its places in both home kitchens and restaurant menus.  

Imposter Food 

Imposter Food brought innovation to the convenience snack world with their plant-based mozzarella sticks and jalapeño bites. These bite-sized treats not only nailed the flavor but also delivered on the crispiness and melty center that snack-lovers crave. Combining flavor and convenience, Imposter Foods is tapping into a market where plant-based consumers have been seeking indulgent, ready-to-eat options. 

Nature’s Fynd 

On the yogurt front, Nature’s Fynd wowed the crowd with its story and its product. Their protein is sourced from a unique microorganism found in the geysers of Yellowstone National Park, turning an unlikely source into a creamy, tangy plant-based yogurt. Attendees were blown away by how closely the texture and flavor resembled dairy yogurt, with many noting the innovation behind the protein itself as a game-changer in the plant-based world. 

Harmless Harvest 

Known for its pink-hued, single-ingredient coconut water, Harmless Harvest is expanding its portfolio into the yogurt space. Their coconut milk-based yogurts offer a rich, creamy texture that makes for a perfect snack or dessert. These coconut-based treats are already benefiting from Harmless Harvest’s trusted name and established distribution network, making them a must-have for conventional and natural retailers alike. 

Oatly 

Oatly needs no introduction in the plant-based world, but they raised the bar this year with their new oat-based soft serve. Offered in chocolate, vanilla, and twist flavors, the oat milk ice cream was an attendee favorite. The experience was so buzzworthy that keynote speaker, and SPINS CEO, Jay Margolis himself told his audience to “leave their seats right now” to go try it. Oatly’s ability to turn oats into a creamy, soft serve sensation showcases the company’s continued innovation in plant-based dairy alternatives. 

Kultee: A Sweet Treat with Flair 

Kultee brought a whole new level of fun to the soft serve game with their innovative vegan popping boba. Their soft serve, paired with the juicy, popping topping, was a hit among attendees who couldn’t get enough of the decadent, textured dessert. Bring both adults and children to your store with the flavor of this one-of-a-kindindulgence.  

A New Era for Plant-Based Dairy 

This year’s Plant Based World Expo proved one thing: plant-based dairy has never been more delicious. The innovation on display showed that companies have not only addressed the traditional criticisms of plant-based cheeses and dairy but are now surpassing expectations.  

Stay tuned as we continue to explore the trending product categories and educational takeaways from the expo. 

plant-based innovation

Industry Beat: Buyers are Hungry for Plant-Based Innovation: Plant Based World Expo Recap

Written by Ben Davis on . Posted in Event Spotlights, Industry updates, Plant Based World North America.

Last week, Plant Based World Expo North America 2024 took over the Javits Center in New York City, and the energy throughout the two-day event was palpable. With over 2,000 attendees, including a 10% increase in qualified buyers, the expo made it clear that plant-based food is not just here to stay, but continues to grow in both impact and sophistication. Walking the expo floor, tasting the products, and sitting in on the educational sessions, it became evident that the plant-based movement is evolving in exciting ways.

Growing Buyer Audience

This year’s Expo attracted a broader and more diverse mix of retailers, foodservice operators, and distributors than ever before, driven by the demand for high-quality plant-based products. A plethora of specialty and traditional retail, like Fresh Thyme Market and Shoprite, along with restaurant chains such as Hip City Veg were actively engaged in exploring innovative products that meet the needs of their customers. On the foodservice side, major institutions like Sodexo and Compass Group were represented, underscoring the growing integration of plant-based menus in large-scale operations.

Perhaps most exciting was the success of the hosted-buyer meetings program, which facilitated hundreds of pre-arranged pitches between brands and buyers. Distributors such as KeHe and Clark Distributing were among those looking to fill their catalogs with the next big thing in plant-based innovation. The show’s emphasis on matchmaking provided brands with targeted opportunities to make valuable connections, leading to many exciting new partnerships on the horizon.

Quality Over Quantity: A Theme of Excellence

One of my key takeaways from the expo floor was the notable improvement in the quality of products on display. Gone were the days of hastily developed flavor-lacking alternatives. This year’s lineup represented a clear step-up in flavor, texture, and overall eating experience.

Cheese and dairy alternatives took center stage, with companies like Stockeld Dreamery, Armored Fresh, and Plant Ahead leading the way. Their cream cheeses, meltable slices, and other dairy-free offerings truly “wowed” attendees. For the first time, I felt confident that these plant-based cheeses could cater to the tastebuds of traditional cheese and dairy enthusiasts.

For a sweet treat, Oatly and Kultee debuted creamy and indulgent vegan soft serve options that had people coming back for seconds.

Plant-based meat brands also impressed. Impossible Foods, Before the Butcher, and Shicken showcased innovative products that are not only plant-based but rival their animal-based counterparts in taste and texture. Before the Butcher’s new Butcher Sticks and Impossible’s corndogs and chicken nuggets were highlights, while Shicken’s chicken tikka masala stole the show as a full-flavored, satisfying meal option.

Many more companies brought standout products to sample, which we will continue to explore in future articles. In all honesty, this was the first time I didn’t encounter a product that felt underdeveloped or out of place. Instead, it was clear that companies have refined their recipes and honed their offerings to meet the high expectations of both consumers and the marketplace.

Impactful Education

Beyond the innovative products, the educational component of the expo was equally as impressive. Across two days of keynotes, panels, lectures, and workshops, attendees were treated to a wealth of insights from key buyers, chefs, marketing experts, ingredient suppliers, influencers, and activists. Sessions focused on trending categories, sustainability, product innovation, and strategies for driving consumer adoption.

Key buyers from companies like Aramark and Fresh Thyme Market shared their perspectives on the shifting consumer demand for plant-based products, while chefs and product developers discussed how to meet those demands with dishes that are both delicious and practical. The overarching theme was clear: the plant-based industry is no longer catering to a niche audience of vegan and vegetarian eaters. Plant-based foods are for everyone, and they key factors of taste and convenience play the biggest role in consumer adoption and retention in the category.

Stay Tuned for More

Plant Based World Expo North America 2024 was a resounding success, and over the next few weeks, we’ll dive deeper into the standout exhibitors, trending categories, and key educational takeaways that made this event so impactful. Stay tuned to Plant Based World Pulse for exclusive recaps and insights.

And don’t forget, Plant Based World Expo Europe is just around the corner, taking place in London on November 13-14, 2024. Registration is open, and we look forward to seeing the plant-based industry continue to flourish on the global stage.

More to come!

Plantega

Sponsor Spotlight: Plantega – A New York City Plant-Based Pioneer

Written by PBWPulse on . Posted in Event Spotlights, Foodservice, Plant Based World North America.

As a Gold Sponsor of the upcoming Plant Based World Expo North America, Plantega is making waves in the plant-based food scene in New York City. Founded by Nil Zacharias, Plantega is on a mission to make plant-based food accessible to all by partnering with New York’s iconic delis and corner stores, offering delicious, New York deli-style sandwiches made 100% from plants. 

At Plant Based World Expo in 2021, Plantega presented a case study on their concept and initial success, which included a photo op with plant-based Mayor Eric Adams on his very first day in office. Since then, they have experienced rapid growth, and now, they’re expanding their footprint with an exciting new venture into corporate catering.

“Plantega is a pioneering food brand of the future on a mission to make plant-based food easier to access everywhere,” says Zacharias. “We specialize in classic deli sandwiches like Chopped Cheese and Bacon, Egg & Cheese, available in over 55 locations across all five boroughs of New York City.”

This incredible growth highlights the ever-increasing demand for plant-based options, and Plantega is seizing the opportunity by introducing plant-based food into the heart of New York’s dining culture. With a presence in 56 partner locations, Plantega continues to optimize accessibility, with a focus on ensuring that their menu can be found in a high-quality location in most neighborhoods throughout the city. This accessibility is further enhanced through delivery platforms like Uber Eats, DoorDash, and GrubHub, allowing anyone in the city to enjoy Plantega’s tasty creations from the comfort of their home or office.

New Corporate Catering Kitchen

In August 2024, Plantega took a major step forward by launching Plantega Kitchen & Catering (PKC), their first fully managed and staffed flagship kitchen. This move represents the next phase in their evolution, tapping into a new market: corporate catering.

“Our growth illustrates that consumer demand for plant-based food remains incredibly high, provided the food is fun, familiar, and satisfying,” says Zacharias. “We see a tremendous opportunity to amplify our impact by launching Plantega Kitchen & Catering, which specializes in large group orders, corporate catering, and events across NYC.”

The new kitchen caters to workplaces and event venues, offering an eco-friendly, plant-based alternative for breakfast, lunch, or dinner, perfect for organizations looking to reduce their carbon footprint. As companies return to the office and prioritize sustainable food choices, Plantega is positioning itself as a go-to catering provider in New York City, while also laying the groundwork for scaling the brand outside of NYC.

Must-Try Menu Items for Plant Based World Expo Attendees

For those traveling to New York City for the Plant Based World Expo, Nil recommends trying Plantega’s iconic Chopped Cheese sandwich featuring the Karana burger and Stockeld Cultured Cheddar. Other popular menu items include the Bacon, Egg & Cheese with Umaro bacon, the Spicy Breakfast Burrito featuring Abbot’s Chorizo, and the Chicken Over Rice with Daring Chicken.

The closest Plantega location to the Javits Center is Superior Gourmet Marketplace at 555 10th Avenue (corner of 41st Street and 10th Avenue). Attendees can stop by to experience Plantega’s delicious, plant-based deli classics during their time at the expo.

Be sure to visit a Plantega location while you are in town for Plant Based World Expo and learn more about their offerings that are serving to authentically redefine New York’s food scene, one plant-based sandwich at a time.

retail and foodservice buyers

A Haven for Retail and Foodservice Buyers: Plant Based World Expo Opens This Week

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

The highly anticipated Plant Based World Expo North America is finally here, opening its doors this week at the Javits Center in New York City. A must-attend event for retail and foodservice buyers, the expo brings together the most innovative companies in the plant-based food industry, offering an unparalleled opportunity to discover new products, network with industry leaders, and experience world-class education across multiple stages. 

Whether you’re looking for the next big thing in plant-based food or interested in expanding your current offerings, this event promises to deliver.

Exhibitors: From Mind-Blowing Startups to Global Leaders

This year’s expo will feature a potent lineup of exhibitors, including both well-established companies and exciting startups. Big names like Impossible Foods, Oatly, Gardein, Before The Butcher, Armored Fresh, Stockeld Dreamery, Konscious, Milkadamia, and Harmless Harvest are just a few of the global leaders making an appearance. These brands are at the forefront of the plant-based revolution, offering buyers a wide array of products, from dairy alternatives and plant-based meats to cutting-edge ingredients and beverages.

For buyers eager to discover newer companies, the expo is also a launchpad for startups ready to make their mark. Jampa’s, a company hailing from the U.K., is making its U.S. debut with a line of plant-based pork pies, giving American buyers a first taste of this British classic. Other exciting new brands include Kültee, showcasing their vegan soft serve and popping boba that’s sure to be a hit in the dessert space, and Imposter Foods, known for their plant-based mozzarella sticks that are as indulgent as they are innovative. These emerging brands offer buyers the chance to source products that could be the next breakout hit in plant-based food.

See the full exhibitor list.

Complimentary, World-Class Education

Beyond the exhibit floor, Plant Based World Expo offers complimentary, world-class education across three separate stages as part of the expo pass experience. Each stage is designed to provide valuable insights led by top executives and innovators from companies like Aramark, Sodexo, Fresh Thyme, KeHe, SPINS, Impossible Foods and more:

  • PBW Pulse Theater: This stage features buyer-focused panels and presentations, giving retail and foodservice professionals the tools and strategies needed to navigate the fast-growing plant-based market.
  • Learning Garden Theater: Dive into a wide range of industry discussions, from sustainability and market trends to novel ingredients, processing techniques and beyond.
  • Culinary Theater: Featuring chef-curated presentations, this stage will highlight the artistry of plant-based cuisine, with live cooking demonstrations that showcase how to create memorable dishes with plant-based ingredients.

Whether you’re a seasoned buyer or new to the plant-based category, the education sessions offer invaluable knowledge to help you stay ahead of the curve.

Browse the full conference program.

Focused Networking Opportunities

One of the most exciting aspects of Plant Based World Expo is the opportunity for focused networking and community building. The plant-based market is all about the people who drive the innovation and passion behind the products. For two full days, buyers have the chance to make personal connections with industry leaders, potential partners, and like-minded professionals. Whether you’re closing deals or planting the seeds for future collaborations, the expo offers a one-of-a-kind environment to share ideas and establish new, fruitful partnerships.

Make the most of the experience by introducing yourself to as many new people as possible, exchanging insights and learning how others are navigating the industry. The relationships built at Plant Based World Expo could be the key to unlocking your next big success.

Register Now!

It’s not too late to join the action! If you haven’t already registered, head to Plant-Based World Expo Registration and secure your spot at the premier plant-based event for retail and foodservice buyers. We’ll see you in New York City!

Learning Garden Theater

Exploring the Learning Garden Theater at Plant Based World Expo 2024

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

The Learning Garden Theater at Plant Based World Expo 2024 promises to be a vibrant hub of knowledge and inspiration for attendees. Taking place on September 11-12 at the Javits Center in New York City and open to all expo attendees, this stage will feature a diverse lineup of sessions designed to educate and inspire both retail and foodservice professionals. From practical demonstrations to deep dives into market trends, the Learning Garden Theater will provide valuable insights into the rapidly evolving plant-based industry. Here’s a preview of what’s in store:

September 11

Textural Challenges in Plant-Based Foods: Find the Answers Inside
11:15am – 11:45am

Explore the intricate world of plant-based food textures with Indumathi KP and Ida Carlsen Virklund from Novonesis. This session will address the critical challenges of taste and texture, helping attendees understand how to meet consumer expectations in plant-based products.

A Journey into B-Corp & Creating Plant-Based Positive Impact
12:00pm – 12:30pm

Joe Steckel of Meelunie America, Inc. will lead this session, focusing on the importance of supplier support and sustainable practices in creating a positive impact within the plant-based industry. Learn how B-Corp certification can drive authenticity and success.

Unleashing the Power of Plant-Based & Clean Label Innovation
12:45pm – 1:15pm

Divek Nair and Kristin Soave from Kalsec, Inc. will explore the latest consumer trends and practical solutions for accelerating innovation in the plant-based sector. This session is a must-attend for anyone looking to stay ahead in the clean label movement.

Sustainable Amazonian Proteins and Fibers
1:30pm – 2:00pm

Marina Reis of Concepta Ingredients will present exciting new protein launches and the Bio Abundance Program, highlighting the socio-environmental impact of sustainable ingredients from the Amazon.

Build Your Export Sales with USDA Funding
2:15pm – 2:45pm

Learn how to expand your plant-based business internationally with insights from Benjamin Cortese and Ron Tanner, who will share strategies for building export sales with USDA support.

Building Economic Success Through Honoring Food Culture
3:00pm – 3:30pm

This panel discussion, featuring experts from PBFA, Hodo, Inc., and KeHe Distributors, LLC, will explore the critical role of global cuisines in driving growth in the plant-based industry.

Improvement of Physical Properties in High Protein Plant-Based Cheese
4:00pm – 4:45pm

Monica Henry from Amano Enzyme USA will discuss innovative enzyme solutions to enhance the taste, texture, and nutritional content of plant-based cheeses.

VEGPRENEUR Awards Ceremony
5:00pm – 5:30pm

Celebrate innovation in the plant-based community with the unveiling of the VEGPRENEUR Awards winners. This ceremony will showcase the most game-changing products across multiple categories.

September 12

UK’s Approach to Unlocking Growth in the Plant-Based Category
11:30am – 12:30pm

Indy Kaur of Plant Futures will present new insights into consumer barriers in the UK and discuss strategies for unlocking growth in the plant-based sector.

Overcoming Challenges in Plant-Based Meat Marketing
12:45pm – 1:15pm

This session will cut through the noise surrounding plant-based meats and offer strategies for effectively marketing these products to regain market share.

State of the Plant-Based Protein Market
1:30pm – 2:00pm

Andraia Torsiello from Expana will provide a comprehensive update on the plant-based protein market, including supply and demand dynamics and the latest price movements.

Elevating Taste and Nutrition: Enzymatic Solutions for Plant-Based Success
2:15pm – 2:45pm

Nick Broches from Amano Enzyme USA will explore how enzymes can revolutionize plant-based dairy alternatives, improving both flavor and nutrition.

How to Make Sensory-Informed Purchasing Decisions for Plant-Based Meat
3:00pm – 3:30pm

Jenn DiFrancesco and Caroline Cotto from Sodexo Campus and Food System Innovations will share tools and techniques for making informed decisions when purchasing plant-based meat products.

The Learning Garden Theater offers a unique opportunity for attendees to gain valuable insights into the plant-based industry from leading experts and innovators across a diverse range of topics. Whether you’re a retailer, foodservice professional, or stakeholder in the plant-based food marketplace, these sessions are designed to provide the knowledge and inspiration you need to succeed in this rapidly growing space. Don’t miss your chance to learn from the best—register now for Plant Based World Expo 2024!

Before the Butcher

Exhibitor Spotlight: Before The Butcher to Unveil VegBurg and BUTCHER STICK at Plant Based World Expo

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

As a pioneer in the plant-based food industry, Before The Butcher continues to push the boundaries of meat alternatives. Founded by Danny O’Malley, a prominent figure in the plant-based community and a member of the Plant Based World Expo advisory council, the company is set to make a significant impact at this year’s Expo. O’Malley, who also serves on the board of the Plant Based Foods Association, has been instrumental in advancing the industry and supporting the broader mission of bringing plant-based options to the mainstream.

Before The Butcher first made waves at the inaugural Plant Based World Expo in 2019 as one of the original sponsors and exhibitors, showcasing a variety of patty-style plant-based meats, including chicken burgers and breakfast sausages. Since then, the company has continued to innovate, and this year, they have something entirely new to share with attendees.

When asked about what products they are most excited to showcase at the Expo, O’Malley shared, “We will be launching our new VegBurg Patty, an old-school ‘Vegan’ veggie patty that is all plant-forward with fresh veggies, plant-based egg, and cheese. You can see and taste the carrots, mushrooms, zucchini, and onions. It’s made with red lentils and quinoa, offering a wholesome and flavorful option that appeals to both vegans and flexitarians.”

Before The Butcher will also be giving attendees a sneak peek at their latest innovation—the Before the BUTCHER STICK. O’Malley described it as, “A unique meat-alt product with two flavors: Original Smokey and Spicy Pepperoni. What makes this product so special is the protein source. It’s made with a proprietary blend of all-natural plant-based flavors and spices along with sunflower protein.”

With these new products, Before The Butcher aims to connect with a diverse range of buyers at the Expo. “We are hoping to connect with a mix of retail, foodservice, and convenience store buyers to showcase our latest products for both foodservice and retail/convenience operators,” said O’Malley. The versatility of their offerings make them a perfect fit for a variety of markets.

The new veggie-forward patty and snack-style meat stick strike a chord with multiple current industry trends for more whole-food veggie products and convenient, nourishing snacks. The expo will be an ideal environment to gauge the response to these new offerings and introduce them to new customers. 

Before The Butcher’s presence at Plant Based World Expo 2024 is sure to be a highlight for attendees of all types looking to explore the latest in plant-based foods. For buyer looking to connect with Before The Butcher ahead of the show, contact CEO Danny O’Malley at [email protected].

Discover Culinary Inspiration at Plant Based World Expo 2024

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

The Culinary Theater at Plant Based World Expo North America 2024 promises to be a must-visit feature of the show, offering a series of live cooking demonstrations that will inspire and educate foodservice and retail buyers alike. Held on September 11-12 at the Javits Center in New York City, the Culinary Theater will showcase how plant-based ingredients can be transformed into mouth-watering dishes that appeal to both plant-based and flexitarian consumers.

Day 1: September 11

The Culinary Theater kicks off on September 11 with an exciting demo by Vegan Chef Michelle Carolla, who will showcase an innovative kitchen tool designed to create healthy homemade plant-based milks in just minutes. This session is perfect for buyers looking to add new, health-focused products to their offerings.

Following this, Jeff Strah, VP of Sales & Marketing at Plant Ahead, will demonstrate how classic salads can be reinvented using plant-based alternatives like mozzarella and feta, offering a fresh take on traditional favorites that are sure to appeal to health-conscious customers.

Later in the day, Chef Charlise Rookwood of The Black Vegan Cooking Show will bring bold flavors to the stage with her Jerk Gyro, a dish that combines Caribbean and Mediterranean influences to create a unique plant-based experience.

For those looking to explore authentic Italian cuisine, Chef Fabrizio Facchini will guide attendees through crafting plant-based versions of Italian delights from Tuscany to Sicily, showcasing the versatility of plant-based ingredients in traditional dishes.

The day wraps up with Chef Nupur Arora, who will delve into the art of using aromatics in plant-based cooking. Her session will focus on how to elevate simple starches like rice and potatoes into flavorful masterpieces, drawing on the rich culinary traditions of Indian cuisine.

Day 2: September 12

The excitement continues on September 12, starting with a demonstration from PAOW! that will highlight the flavors and versatility of their plant-based offerings. This session is a must for buyers interested in adding clean label plant-based protein options to their menus.

Chef Nina Curtis will follow with a session on creating quick and easy plant-based dishes, such as her Plant-Based Chicken Kimchi Fried Rice, perfect for impressing family, friends, or customers with vibrant flavors and satisfying textures.

For dessert lovers, Chef Marci Sorce of Soulfully Vegan NJ will demonstrate how to transform classic desserts into vegan treats. Her session will include making New York Style Crumb Cake and more, offering a sweet conclusion to any meal.

Chef Tracy Burgio from the Humane Society of the United States will showcase the versatility of tempeh in Thai-inspired dishes. This session will provide valuable insights into the health benefits of tempeh and how to incorporate it into delicious, globally-inspired recipes.

The Culinary Theater will close with Chef Luke Esbenson from Green Chef, who will explore the connection between whole foods and whole-body health. His demonstration will focus on how plant-based meals can be both nutritious and satisfying, providing attendees with ideas to enhance their own offerings.

Join Us for a Culinary Journey

The Culinary Theater at Plant Based World Expo North America 2024 offers an unparalleled opportunity to see plant-based innovation in action. Whether you’re a retail buyer looking to stock your shelves with the latest plant-based products or a foodservice professional eager to delight your customers with new menu items, these sessions will provide the inspiration and knowledge you need to succeed. Register now to attend and take your plant-based offerings to the next level!