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Quorn’s 2025 Strategy Blends Pop Culture and Purpose

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

In a move that captures both the evolution of the plant-based industry and the maturing identity of a legacy brand, UK-based mycoprotein pioneer Quorn has launched a dynamic new marketing and internal wellness strategy in 2025, reflecting how far the plant-based movement has come from its niche beginnings.

Blockbuster Branding Meets Plant-Based Snacking

Quorn’s summer marketing campaign is turning heads and stomachs. Aligned with the release of Mission: Impossible – The Final Reckoning, the campaign playfully features a Tom Cruise lookalike handing out autographs in London’s West End while enjoying Quorn’s popular Cocktail Sausages. It’s part of the brand’s cheeky “Mission Snack Swap” ad series, starring its signature farm animal puppets, blending pop culture flair with messaging about meat alternatives.

This kind of campaign reflects a seismic shift in the plant-based space—from moral persuasion to mainstream entertainment. Quorn is embracing humor, nostalgia, and experiential marketing to meet consumers where they are: engaged, hungry, and scrolling.

Wellness Starts Within: Workforce Nutrition Commitment

Beyond catchy campaigns, Quorn is also turning inward with its workforce nutrition and wellbeing initiative. In alignment with its pledge at the Nutrition for Growth (N4G) Summit—held in Paris in March 2025—Quorn is on track to deliver 100% nutrition education coverage to its global workforce.

The centerpiece of this initiative is a mandatory e-learning module titled Fundamentals of Healthy Eating, a move that underscores the brand’s holistic approach to promoting healthier diets—not just through products, but through corporate culture. This follows the global trend highlighted at N4G, where private sector leaders, including The Consumer Goods Forum, reaffirmed their role in combating malnutrition and supporting sustainable food systems.

The Broader Shift in Plant-Based 2.0

Quorn’s 2025 efforts demonstrate a broader evolution in the plant-based industry:

  • From replacement to experience: Plant-based products are no longer just meat alternatives—they are lifestyle enhancers.

  • From activist messaging to entertainment marketing: The emotional hook now includes joy, fun, and fandom.

  • From external advocacy to internal alignment: Companies like Quorn are realizing that sustainable change starts from within.

With bold campaigns and meaningful internal commitments, Quorn is leading by example, showing that the future of plant-based is not only about what’s on the plate—but also how it’s made, marketed, and managed.

Plant-Based Ham Enters the Global Marketplace

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

For years, plant-based burgers, sausages, and even whole-cut steaks have taken the spotlight in alternative protein innovation. But one category has quietly been making waves: plant-based ham.

 

Heura: The Fastest Growing Plant-Based Ham? 

Heura, the Spanish powerhouse of plant-based meats, is proving that demand for clean-label, meat-free ham is stronger than ever. A recent social media post showed two images outside a Heura partner restaurant:

📸 Photo 1: A quiet storefront, captioned “No one will want a plant-based ham.”
📸 Photo 2: A line down the block, with customers eagerly waiting to try it.

So what’s the secret to Heura’s success?

  • No additives
  • Outstanding nutrition value
  • Taste & texture
  • 76% lower CO₂ emissions than conventional ham

For retailers and foodservice operators, this proves that consumer interest in plant-based ham is real—and growing fast.

 

Prime Roots: Reinventing the Deli Counter 

While Heura is creating demand in foodservice, Prime Roots is shaking up the deli case with a whole new approach to plant-based ham.

Instead of using soy or wheat, Prime Roots harnesses the power of Koji fungi, a natural ingredient that mimics the texture of whole cuts of meat. Their Black Forest Ham is designed to be sliced behind the deli counter, offering a familiar experience for shoppers while delivering the taste and texture meat eaters crave.

But Prime Roots isn’t stopping at ham—they’re redefining the entire deli with plant-based cracked pepper turkey, genoa salami, and more. And the industry is taking notice: Prime Roots recently won a TASTY Award for successfully impressing the taste buds of meat eaters in blind taste tests.

For grocery buyers, this signals a major shift in plant-based meats moving from packaged alternatives to fresh-cut, premium offerings.

 

La Vie: The French Favorite That’s Taking Over Europe 

Since its debut at Plant Based World Expo Europe in 2021, La Vie has been a standout brand in the plant-based meat space. Known for its playful pink branding and uncompromisingly delicious approach to plant-based charcuterie, La Vie has captured the hearts (and taste buds) of European consumers.

Their plant-based ham and bacon are so realistic that they should come with a warning sign—reminding consumers that yes, these products are made from plants.

With major retail expansion and increasing availability across France, the UK, and beyond, La Vie is proving that plant-based charcuterie is no longer just a niche product—it’s becoming a grocery staple.

 

What This Means for Retail and Foodservice Buyers 

The rapid expansion of plant-based ham and deli meats signals a major opportunity for buyers across grocery and foodservice:

  • Deli counters are evolving – plant-based options can be sold just like traditional meats, offering a fresh-sliced, premium experience.
  • Foodservice demand is rising – viral success demonstrates that restaurants and cafes need to take plant-based ham seriously.
  • European momentum is strong – expect continued growth across international markets.

The plant-based meat revolution isn’t just about burgers anymore—ham, turkey, and deli meats are next. The brands that deliver on taste, texture, and clean ingredients will be the ones to watch. Are you ready to bring them to your shelves and menus?

NUMU: A Singular Focus on the Perfect Plant-Based Mozzarella for Pizza

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

In a crowded plant-based cheese market, one company is proving that narrow focus can lead to unmatched quality. NUMU, a Brooklyn-born brand with a singular mission — to craft the best plant-based mozzarella for pizza — is gaining traction among chefs and foodservice buyers who understand that great pizza starts with the right cheese.

“We’ve decided to stay very focused on a single product. We make one SKU, vegan mozzarella shreds,” says Matt Marshall, NUMU Sales Manager. “We’ve been the vegan pizza mozzarella in Whole Foods for 3–4 years and are picking up an assortment of small and large pizza chains to grow NUMU as a brand.”

Built for Pizza. Full Stop.

Unlike generalist cheeses that aim to work on sandwiches, pastas, and nachos alike, NUMU is engineered with one thing in mind: performing exceptionally well on a pizza, where high heat, crispy crust, and rich tomato sauce create a demanding environment for cheese to shine.

The result? A creamy, stretchy melt, balanced salinity, and clean flavor that integrates beautifully with dough and sauce without overpowering or falling flat.

Ingredient Integrity

NUMU’s plant-based mozzarella is crafted from a thoughtful blend of ingredients designed to maximize performance and taste, including:

  • Filtered water

  • Refined coconut oil

  • Potato and organic tapioca starch

  • Organic soy milk powder

  • Non-GMO carrageenan

  • Calcium phosphate

  • Natural flavors and lactic acid

This carefully designed formula allows NUMU to melt evenly, brown slightly, and stretch authentically — offering the classic mozzarella experience in a fully vegan format.

A Rising Star in Foodservice

NUMU’s tight focus has earned it a loyal following among chefs, particularly in high-volume, quality-conscious foodservice settings. “Buyers are looking for a product that feels authentic, and that is something that NUMU prides itself on,” says Marshall. “Some of the best pizza chefs in NYC guided the development of our product in the early years, and now chefs are proud to serve it on their menus.”

At the Pizza Expo in Las Vegas, NUMU showcased its product by sampling pizzas topped with plant-based meats from Before the Butcher. “Here at the Pizza Expo, we are sampling plant-based meats from Before the Butcher on our NUMU cheese pizzas. We love their products, and they are helping send customers our way,” Marshall adds.

Why Specialization Works

Part of what makes NUMU’s story so compelling is the backing it’s had from day one. “Part of the secret sauce of NUMU is that we had mission-driven investors from the beginning, and they have stayed by us through the ups and downs,” explains Marshall. “They care about the product and the mission and they want to see us succeed.”

As more consumers and foodservice operators seek plant-based options that don’t compromise on experience, specialized brands like NUMU will continue to lead the charge. In an era when buyers are no longer swayed by sustainability or health claims alone, taste and performance reign supreme.

For restaurants aiming to offer a plant-based pizza that stands up to traditional dairy, NUMU plant-based mozzarella might just be the missing ingredient.

The BE-Hive at the Pizza Expo – Rockin’ Plant-Based Pizza Toppings

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

At this year’s Pizza Expo in Las Vegas, one of the standout stories came from The BE-Hive, a Nashville-based company with a rock-and-roll soul and a mission to revolutionize plant-based pizza toppings. Founded by musician and entrepreneur Ben Stix, BE-Hive has evolved from humble beginnings into a national supplier of premium seitan-based products for both retail and foodservice.

The company’s roots trace back to Stix’s days in the band Born Empty, when he and his bandmates shared a house called the “BE Hive.” What started as a communal space for music and creativity has transformed into a culinary powerhouse known for crafting delicious, meat-free alternatives that even hardcore meat lovers can appreciate.

“The seitan became our standout product”

The band began throwing events which evolved into a local café which has grown into a staple of today’s Nashville plant-based food scene.

“The seitan became our standout product,” Stix told Pulse in an interview at the Pizza Expo. “I’m from Tennessee and am used to serving BBQ, meat-loving eaters. Seitan became the way for meat eaters to try something plant-based and say, ‘Wow, this is actually good.’”

At the show, BE-Hive showcased their lineup of seitan-based pepperoni and Italian sausage pizza toppings, alongside roast beef deli slices and a house-made soy milk-based pizza cheese. “Pepperoni is what got us into the pizza game, and we are now introducing a Nashville hot pepperoni as well,” Stix shared. “The cheese is our next best product. It’s soy-based, and the ingredients are simply organic soybeans and water. I am focused on going back to real food, creating delicious plant-based products with simple ingredients.”

A One-Stop Shop for Plant-Based Pizza

This commitment to simplicity and flavor is what makes BE-Hive a gamechanger. For foodservice operations looking to add plant-based pizza options to their menus, BE-Hive offers a complete solution: craveable toppings and dairy-free cheese that win over customers who don’t typically eat plant-based foods.

Beyond its national distribution, BE-Hive maintains a strong cultural connection through its grassroots Nashville café, which builds local community and brand loyalty.

What Buyers Want in 2025: Quality

When asked what buyers are looking for in plant-based sourcing in 2025, Stix echoed a sentiment heard throughout the Pizza Expo: “Quality,” he said simply. “The food has to be better than what they expect. I started my seitan company in the heart of the gluten-free craze, and I am digging my feet in further now. Seitan was a food a thousand years ago, and it is still great. I am looking to further the entire movement.”

Stix and his team are proving that plant-based pizza toppings aren’t just for vegans — they’re for anyone who loves great-tasting food. For foodservice buyers, particularly with pizza on the menu, keep an eye on The BE-Hive as they continue to expand and inspire a new wave of plant-based innovation.

Violife Expands Its Plant-Based Dairy Empire with Coffee Creamers

Written by Benjamin Davis on . Posted in Products.

Violife continues to dominate the plant-based cheese space with taste-driven innovation and undeniable consumer appeal. Based on Nielsen data, Violife’s dairy-free cream cheese holds a 26.5% unit share in the U.S. alternative cream cheese category.

Violife has now taken things a step further, unveiling a brand-new product line that taps into one of the fastest-growing categories in plant-based dairy alternatives: coffee creamers.

Still the King of Dairy-Free Cheese

While the debut of coffee creamers was a highlight, Violife is still best known for its plant-based cheeses, a category where it continues to lead the charge. Their dairy-free cream cheese has received America’s vote for best plant-based cream cheese on the market according to Nielson data.

Violife was showcasing their full lineup of dairy-free cheeses at Expo West in March, from slices to shreds to spreads, giving attendees a chance to experience why they’ve remained a dominant player in plant-based cheese.

“…what makes our #1 dairy free Cream Cheese stand out from the rest—unmatched taste, texture, and versatility in every spread. You won’t believe it’s dairy free.”

A Bold Move into Creamers

Violife’s latest innovation, Supreme Coffee Creamers, is designed to stir, sip, and froth like a dream in both hot and cold coffee. Given Violife’s track record of delivering creamy, indulgent, and dairy-free alternatives, this move into the plant-based creamer market is a natural next step.

As Violife announced:

“This year, we’re serving up something delicious, dairy free, and undeniably good… our brand-new dairy free Violife Supreme Coffee Creamers. Smooth, creamy, and made to stir, sip, and froth like a dream in hot or cold coffee.”

The plant-based creamer category is booming, with consumers demanding dairy-free options that don’t sacrifice texture, taste, or functionality in their morning coffee. Violife’s Supreme Coffee Creamers are positioned to take a stronghold in this competitive space by offering the same rich experience that has made their plant-based cheeses a market leader.

The Takeaway: Violife is Expanding and Strengthening Its Leadership

Violife has long been a household name in dairy-free cheese, but its move into plant-based coffee creamers signals a bold expansion into new territory. The brand understands what plant-based consumers want—rich, creamy, and indulgent alternatives to dairy that deliver on both taste and performance.

For retailers and foodservice buyers, this continued innovation means a strong opportunity to capitalize on growing consumer demand for dairy-free alternatives across multiple categories. Violife is proving that plant-based dairy can be more than just an alternative—it can be a first choice.

Daiya Unveils New Oat-Based Mozzarella – A Game-Changer for Plant-Based Pizza

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

Daiya, one of the original trailblazers in the plant-based cheese category, is once again raising the bar with the release of its new oat-based pizza mozzarella. Designed to deliver the melt, stretch, and flavor that pizza lovers crave, this updated formulation wowed buyers, chefs, and foodservice professionals alike during its official debut at Natural Products Expo West.

A New Era for Plant-Based Pizza

With a legacy dating back to 2008, Daiya helped pioneer the dairy-free cheese category when few alternatives existed. But as consumer expectations have evolved, so too has Daiya’s commitment to quality. The brand took a bold step forward by going back to the drawing board — embracing honest self-assessment and innovation to deliver a significantly improved product.

“We went to oat cream based because it performs,” shared Greg Acken, VP of Foodservice and International for Daiya. “The melt is better, the texture is better, the stretch is better and the browning is better. Our first ingredient is now oats, rather than a starch or oil.”

The result is a next-generation mozzarella-style shred made from oats that stands out for three key reasons:

  • Superior Meltability: Daiya’s new mozzarella melts effortlessly into a gooey, pizza-perfect layer — with stretch and softness that mimics traditional dairy cheese.

  • Browning Power: Unlike many plant-based cheeses that melt but don’t brown, this formulation offers a beautiful golden crispness, allowing it to shine under the high heat of pizza ovens.

  • Enhanced Flavor & Texture: Gone is the gummy or overly starchy texture that has challenged plant-based cheese. Daiya’s new oat-based version brings a clean, mild flavor and smooth, creamy mouthfeel that wins over skeptics and long-time dairy-free fans alike.

Foodservice and Retail Ready

This updated mozzarella is already making its mark in both foodservice and retail formats:

For foodservice operators, Daiya’s oat-based mozzarella provides a reliable, performance-driven solution that chefs can count on — whether in fast-casual pizza joints, gourmet kitchens, or institutional dining.

“Our retail product is fermented using a typical dairy cheese process, while the foodservice product is a similar formulation without the fermentation,” Acken explained, highlighting their commitment to tailoring products to different channels.

For consumers, the cheese now features prominently on Daiya’s signature line of frozen pizzas, giving home cooks the chance to experience the upgrade firsthand. With options like Margherita, Fire-Roasted Vegetable, and Meatless Pepperoni, Daiya’s pizzas now deliver a more authentic pizza night experience, without compromise.

A Standout at the Pizza Expo

Daiya showcased the new mozzarella at the Pizza Expo 2025, where it was featured in live cooking demonstrations and sampled on pizzas served fresh to attendees. The response? Overwhelmingly positive.

Foodservice buyers noted the cheese’s performance in high-heat ovens, while chefs applauded the authentic flavor and browning — two traits long missing from dairy-free options. The buzz around the booth made it clear: Daiya is back in a big way.

“The holy grail in plant-based is something that truly acts like dairy,” Acken added. “That is what buyers are looking for.”

A Brand That Listens and Leads

Daiya’s willingness to evolve its core product — rather than resting on its legacy status — signals a new chapter for the brand and the plant-based cheese category at large.

In an industry where taste and functionality are now non-negotiable, Daiya has proven that listening to customer feedback and embracing innovation can pay off in a big way. With its new oat-based mozzarella, Daiya is not just keeping up with the times — it’s helping lead the next wave of plant-based food excellence.

For foodservice, frozen retail, and beyond — Daiya’s new mozzarella is melting hearts and winning fans.

Fabalish Doubles Down on Clean-Label Creativity for 2025 

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

Since its founding in 2019, Fabalish has earned a loyal following for doing something few brands in the plant-based space have mastered—combining delicious flavor, creamy texture, and clean-label ingredients in a lineup of craveable dips, sauces, and snacks. Now, the chef-led team is kicking off 2025 with new innovations, expanded partnerships, and a clear vision for where plant-based food is heading next. 

 

A Creative Pipeline Fueled by Chef-Led R&D 

At the heart of Fabalish’s product strategy is a love for culinary experimentation—and the agility to bring it to life quickly.

“We love innovating! We’re a team of chefs, and spending time on R&D is an amazing opportunity for expressing our creativity,” shared Jessica Gebel, Founder & Co-CEO in a recent interview with Plant Based World Pulse. “Since we own our manufacturing, turning on new products and special releases is relatively easy.”

That speed and flexibility has led to over nine co-branded products launched in the last year alone, in collaboration with companies like Hungryroot, Purple Carrot, Mr. Bing, and WunderEggs. And the momentum continues this spring with two new sauces launching in April through Hungryroot: Jalapeño Crema and Awesome Sauce (a reimagined “special sauce” with even more flair).

Looking ahead, the team is developing new formats including breakfast veggie bites, protein brownie bites, and additional flavors of sauces and condiments, keeping the lineup dynamic and exciting for both retail and foodservice partners.

 

Standing Out in a Crowded Market 

With a growing number of plant-based brands on shelf, what sets Fabalish apart?

“While many plant-based products exist, few are able to nail the ideal combination of delicious taste and creamy texture, while being clean label, organic, and top 9 allergen-free,” the company says.

This dedication to uncompromising quality has led to multiple awards and nominations, and perhaps more importantly, a stream of glowing customer reviews. Consumers return to Fabalish not just for what’s not in the products, but for how good they actually taste.

Who Should Be Paying Attention?

Fabalish’s omni-channel success means the brand is actively expanding across multiple sectors—but they’re especially eager to connect with:

  • E-retailers like Hungryroot, FreshDirect, and Thrive Market
  • Foodservice partners and meal prep companies like HelloFresh and Sakara
  • Retailers seeking culinary-led innovation in the plant-based, clean-label category

For interested buyers, the team encourages reaching out directly to sales@fabalish.com to explore partnerships and request samples.

 

Staying True in a Shifting Market 

As plant-based continues to evolve—sometimes chasing indulgence or novelty over substance—Fabalish remains firmly committed to its founding values.

“Our mission to provide real food that is convenient and delicious has not changed, and we are doubling down on clean-label while consistently improving and adding new products customers love.”

While the industry as a whole explores new frontiers, Fabalish believes the future lies in aligning innovation with health, transparency, and whole ingredients. For a new generation of conscious consumers, it’s not just about what’s plant-based—it’s about what’s better.

To learn more, visit fabalish.com or follow the brand on social media for updates on new product drops and retailer news.

Ballpark Foodservice Evolution: Plant-Based Options Step Up to the Plate 

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

For decades, ballpark food was synonymous with hot dogs and beer, but the 2025 season is signaling a new era—one where culinary creativity and dietary inclusivity are finally stepping up to bat. With Opening Day celebrations in full swing, two recent announcements from Citi Field and T-Mobile Park demonstrate just how far stadium food has come, especially for plant-based eaters. 

 

Citi Field Gets Culinary with Jackfruit 

This year, Citi Field, home of the New York Mets, has added an innovative plant-based sandwich to its lineup: the “Pulled” BBQ Jackfruit sandwich. Served on a vegan pretzel bun and topped with coleslaw, the sandwich is being offered at the stadium’s Vegan City stand. 

According to Aramark, the foodservice partner for Citi Field, this new offering was developed as a “vegan-friendly option featuring barbecue braised jackfruit.” Notably, this dish embraces a whole-food meat alternative, showcasing the culinary potential of fruits and vegetables in their natural forms rather than relying on processed meat analogues. It’s a move that aligns with broader trends toward clean-label, minimally processed plant-based foods, even in fast-paced, high-volume environments like sports venues. 

The jackfruit sandwich isn’t just plant-based—it’s packed with flavor, texture, and creativity, showing that stadium food can be both indulgent and inclusive. 

 

Rebellyous Takes the Field at T-Mobile Park 

Meanwhile, across the country in Seattle, Rebellyous Foods has announced that its plant-based chicken burger is now available at both Great State Burger locations inside T-Mobile Park. The Rebellyous Kickin’ Patty is topped with melty dairy-free cheese, loaded with pickles, and finished with Great State’s tangy house-made State Sauce—crafted to satisfy fans craving a classic ballpark flavor with a modern twist. 

To celebrate the burger’s debut, Rebellyous and Great State offered a limited-time promotion on Opening Day, giving away free Rebellyous burgers with the purchase of fries. The partnership showcases how recognizable, comfort-food-style products like plant-based chicken patties can serve as an easy and familiar gateway for fans exploring meat-free options. 

“We’re so excited to be on this journey together,” said Rebellyous Foods in their announcement, celebrating the collaboration as a major milestone for plant-based representation in mainstream foodservice. 

 

The Future of Food in the Stands 

What’s especially notable about these two launches is the variety of approaches they represent. One leans into whole-food, scratch-cooked authenticity with braised jackfruit and artisanal buns. The other capitalizes on crave-worthy familiarity with a burger-style plant-based patty that mirrors the stadium classics fans already love. 

Together, these offerings illustrate how plant-based food is evolving from niche to necessary in sports venues across the country. Whether driven by health, ethics, sustainability, or simple curiosity, fans are increasingly seeking satisfying alternatives—and now, stadiums are rising to the occasion. 

As more stadiums diversify their menus, it’s becoming clear that the era of “just peanuts and Cracker Jack” is behind us. The new ballpark experience is flavorful, inclusive, and just as exciting as the game on the field. 

Plant-Based Pizza Innovation Takes Center Stage at Pizza Expo 2024 

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

At the 2024 International Pizza Expo, a wave of plant-based innovation captured the attention of chefs, operators, and buyers alike. From cutting-edge cheeses to flavorful meat alternatives, the plant-based presence at this year’s show was more than a trend—it was a statement about the future of pizza.

 

Cheese, Please: Next-Level Plant-Based Mozzarella 

Numu Mozzarella stole the spotlight as a cheese specifically formulated for pizza perfection. Designed to melt, stretch, and brown beautifully, Numu was sampled in multiple formats—including a collaboration with Before the Butcher featuring vegan pepperoni for a classic New York-style slice that drew eager crowds and second helpings.

Daiya made a powerful impression with their latest oat milk-based mozzarella formulation, showcasing improved meltability and browning while keeping a clean label. The brand went big, sponsoring a culinary contest where professional pizza makers whipped up mouthwatering pies using Daiya’s new shreds—proving that plant-based cheese has officially entered the mainstream kitchen.

Plnt Ahead, an Israel-based company, showcased a coconut oil-based, kosher mozzarella option that caters to both dietary needs and culinary performance. Its versatility and adherence to kosher standards made it a standout for buyers looking to serve a broader clientele.

Miyoko’s once again demonstrated why they are a category leader with their pourable mozzarella, now available in both cashew and oat-based varieties for those seeking nut-free options. The product’s ease of use and reliable melt factor make it ideal for high-volume kitchens seeking both quality and convenience.

Also making waves at the Pizza Expo was Violife, long recognized as a category leader for delivering high-quality, allergen-free plant-based cheeses. Their mozzarella shreds continue to be a go-to option for foodservice operators seeking reliable melt and stretch, while appealing to customers with dairy, soy, nut, and gluten sensitivities. But Violife wasn’t just showcasing cheese—its parent company, Flora, introduced an exciting new offering that had attendees lining up for samples: a soft serve ice cream so creamy and rich, many couldn’t believe it was dairy-free. The product was indistinguishable from its traditional counterpart, reinforcing Violife and Flora’s shared commitment to delivering indulgence without compromise, and demonstrating the expanding scope of plant-based innovation beyond the slice.

 

Meats That Deliver on Flavor 

On the meat side, Before the Butcher brought the boldness with plant-based pepperoni slices and a new addition to its lineup: the Butcher Stick, a spicy or sweet teriyaki-flavored snack designed for convenience retail. The butcher stick channels the nostalgic flavor of a Slim Jim-style meat snack, reimagined for a new generation of conscious consumers.

Be-Hive, the Nashville-based plant-based butcher, won over crowds with a full-stack plant-based pizza solution. Their in-house soy milk mozzarella melted beautifully over seitan-based pepperoni and Italian sausage, offering attendees a convincing—and delicious—slice of the future. Be-Hive also showed their versatility with a seitan-based roast beef cold cut, giving operators the opportunity to expand beyond pizza into subs, wraps, and deli classics.

Prime Roots introduced a koji fungi-based line of deli meats, including a standout Black Forest Ham and Genoa Salami, both gluten-free, soy-free, and designed for the deli counter. Their meats are meant to be sliced alongside traditional offerings, helping foodservice operators integrate plant-based options without missing a beat.

 

The takeaway from this year’s Pizza Expo? Quality has taken the wheel. Buyers and chefs are no longer satisfied with just checking a “vegan option” box. They’re demanding products that perform, that taste incredible, and that keep customers coming back for more.

Stay tuned—we’re diving deeper with exclusive interviews and features on these standout companies in upcoming articles. Whether you’re building the plant-based pizza of the future or adding deli classics to your menu, innovation is hot out of the oven—and just getting started.

How Mycelium-Based Products Are Shaping the Future of Food 

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

Mycelium-based foods are emerging as a game-changing solution with the potential to redefine sustainability, nutrition, and taste in plant-based and hybrid protein markets. Unlike traditional plant proteins that require extensive processing to mimic the texture of meat, mycelium—a fast-growing, fibrous network of fungi—naturally replicates the structure and mouthfeel of animal meat with minimal processing.

It’s becoming clear that this innovation isn’t just another trend—it’s a fundamental shift in how we think about protein production.

 

A New Frontier in Sustainable Protein 

At this year’s Natural Products Expo West, mycelium-based products stood out as some of the most exciting developments on the show floor.

Eric Sirvinskas of Sustainable Food Systems summed it up best in a LinkedIn post:
“The nutrition and climate potential with these foods is massive, and it’s exciting to see how fast things are evolving.”

Unlike conventional plant-based meats, which often rely on pea, soy, or wheat protein isolates, mycelium-based proteins offer a whole-food, clean-label alternative that is naturally high in protein, fiber, and key micronutrients like B vitamins. These benefits, combined with their low environmental footprint, position fungi-based proteins as a major player in the future of sustainable food systems.

 

The Leaders of the Mycelium Movement 

  1. Nature’s Fynd: Fungi from the Depths of Yellowstone

Nature’s Fynd has taken a scientific approach to fungi-based food innovation, developing its proprietary Fy Protein from a strain of fungi discovered in Yellowstone National Park. Their protein-rich, complete alternative is already making waves in dairy and meat alternatives, offering everything from breakfast patties to dairy-free cream cheese.

  1. Meati: Whole-Cut Mycelium Steaks and Cutlets

Meati has carved out a niche in the whole-cut meat category, creating steaks, cutlets, and jerkies using 100% mycelium-based ingredients. Their Classic Cutlet and Carne Asada Steak have been particularly well-received for offering the same chew, juiciness, and umami of traditional meat—without the environmental downsides.

  1. Prime Roots: Reinventing the Deli Counter with Koji-Based Meats

Prime Roots is disrupting the deli meat category with Koji-based hams, turkey, salami, and pâtés that are designed to compete with traditional animal-based cold cuts. Their Black Forest Ham and cracked pepper turkey are already being sold behind the deli counter in select markets, proving that fungi-based meats can be mainstream grocery staples.

  1. The Better Meat Co.: Mycoprotein for B2B Manufacturing

Unlike other brands developing retail-ready products, The Better Meat Co. is focused on supplying mycoprotein as an ingredient for food manufacturers. Their Rhiza mycoprotein is an all-natural, whole-food ingredient that offers a better texture and mouthfeel than extruded plant proteins, making it an attractive option for brands looking to develop new plant-based or hybrid products.

 

Why Mycelium-Based Foods Are the Future 

  • Unmatched Nutrition – Mycelium-based proteins are naturally rich in essential amino acids, fiber, and key vitamins, making them a more complete protein source compared to many plant-based options.
  • Minimal Processing – Unlike soy or pea protein isolates, which require heavy processing and additives to create a meat-like texture, mycelium grows in a fibrous, meat-like structure naturally—reducing the need for binders and fillers.
  • Superior Taste and Texture – Traditional plant-based meats rely on extrusion and flavor masking to achieve a realistic bite. Mycelium, on the other hand, has a naturally fibrous and umami-rich texture that mimics animal meat with fewer additives.
  • Sustainability Advantage – Compared to conventional meat, mycelium requires a fraction of the water, land, and energy to produce, making it one of the most eco-friendly protein sources available.
  • Versatility for Retail & Foodservice – Whether in steaks, deli slices, breakfast meats, or hybrid formulations, mycelium-based proteins are proving to be a flexible, scalable, and in-demand ingredient for both retailers and foodservice operators.

These high-quality, sustainable proteins offer a clear advantage over traditional plant-based meats, and retailers, food manufacturers, and foodservice operators that embrace this shift early will have a competitive edge as consumer demand grows.

For buyers, the takeaway is clear: The future of protein isn’t just plant-based—it’s fungi-based. Now is the time to explore how mycelium-based products can fit into your portfolio and menus, ensuring you stay ahead of this groundbreaking food movement.