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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.

GreenVie Launches Parveggio Flakes

Written by Benjamin Davis on . Posted in Products.

GreenVie, a leading innovator in dairy alternatives, has unveiled its latest creation—Parveggio Flakes, a bold, umami-rich parmesan alternative designed to elevate every dish with indulgent, dairy-free flavor.

As the demand for high-quality plant-based alternatives continues to grow, GreenVie’s commitment to taste, texture, and sustainability makes this launch especially timely. These flavor-packed flakes promise to redefine the plant-based parmesan category, making it easier than ever for consumers to enhance their favorite dishes without compromise.

 

Bringing Bold Flavors to Plant-Based Eating 

GreenVie’s Parveggio Flakes were meticulously crafted to deliver the rich, nutty, and savory notes of traditional parmesan, perfect for:

  • Pasta, risottos, and pizzas
  • Fresh salads and roasted vegetables
  • Soups, stews, and sauces

Free from dairy, gluten, soy, lactose, and palm oil, the flakes are designed to be enjoyed by everyone—regardless of dietary restrictions or preferences.

“Our goal has always been to revolutionize the food industry with ethical and sustainable choices,” says Maria Palme, founder of GreenVie. “At GreenVie, we have successfully veganized all popular cheeses, ensuring that consumers have a wide range of plant-based options without compromising on taste or quality. Parveggio Flakes are yet another step forward in our mission to offer dairy-free indulgence for everyone.”

GreenVie has earned a reputation as a trailblazer in plant-based cheese, offering alternatives that closely mimic traditional dairy in taste, texture, and functionality. With a presence in over 30 countries, the brand continues to set new benchmarks in the dairy-free market, proving that plant-based eating can be both delicious and widely accessible.

With this latest launch, GreenVie further cements its position as a category leader, providing consumers and foodservice professionals with an authentic parmesan alternative that enhances every meal.

 

What This Means for Retail and Foodservice Buyers 

The plant-based cheese market is experiencing rapid growth, and consumer expectations have never been higher. Shoppers and diners aren’t just looking for alternatives—they’re looking for excellence.

For retailers, this is an opportunity to stock a product that meets growing demand for premium plant-based options. For foodservice operators, it’s a chance to enhance plant-based menu offerings with a high-quality parmesan alternative that impresses even the most discerning palates.

Actual Veggies: The Bright Future of Whole-Food Plant-Based Innovation 

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

Today, a growing number of consumers are turning back to whole foods—and Actual Veggies is leading the charge. 

The brand, known for its vibrantly colored veggie-forward burgers, has just closed a $7 million Series A funding round led by Relentless Consumer Partners and New Fare. The investment comes at a time of major momentum, with new product launches, expanded retail distribution, and a significant push into foodservice. 

 

A Winning Formula: Whole Ingredients, Vibrant Colors, and Real Flavor 

Actual Veggies’ Co-Founder Hailey Swartz expressed her excitement on LinkedIn, emphasizing the brand’s commitment to transparency and delicious, vegetable-first innovation: 

“So proud and excited to announce that Actual Veggies closed our Series A earlier this year! Led by Relentless Consumer Partners and New Fare and Todd Lachman, we will continue to build on our vision of celebrating veggies, providing transparency in ingredients, and most importantly making delicious foods.” 

Swartz also announced a series of major retail and product expansions, including: 

  • Coming to Costco (Southeast region) 
  • New veggie burgers at Sprouts Farmers Market and Whole Foods Market 
  • Purple Sweet Potato Super Fries 
  • A major expansion into foodservice 

These moves align with the broader industry trend toward plant-based products that lean into vegetables rather than trying to disguise them. Unlike traditional veggie burgers that rely on binders and fillers, Actual Veggies highlights the natural beauty of whole ingredients—from the deep purple of their beet-based burger to the golden orange of their sweet potato patty. 

Investors are paying attention to the consumer shift toward real food. Elly Truesdell, Founder & Managing Partner at New Fare, shared why her firm backed Actual Veggies: 

“We were believers from the first time we tried the product in late 2021… It hit so many notes! Better than anything in the category, convenient & easy to prepare, limited ingredient deck, oil-free, gluten-free, non-GMO, sturdy, functional—just delicious.” 

She also pointed out a key insight: Actual Veggies is thriving not just in natural retailers but in conventional grocery stores as well. This underscores an important trend—consumers across all dietary preferences are embracing plant-based products that are minimally processed and made with recognizable ingredients. 

 

Awards and Industry Recognition 

The brand’s momentum is also being validated by industry awards. Actual Veggies was a finalist for two Nexty Awards, as Swartz excitedly shared: 

“Thrilled to see the recognition of our Mushroom Mozzarella veggie burger—a mushroom quinoa veggie burger made with real dairy cheese; and our Purple Sweet Potato Super Fries. The first purple sweet potato fry… made with added veggies, higher protein, and avocado oil!” 

The recognition reflects a growing appreciation for plant-based products that celebrate whole vegetables rather than masking them.  

 

What This Means for Retailers & Foodservice Operators 

For retail buyers, Actual Veggies represents a strong addition to frozen aisles, where the demand for clean-label, whole-food options is growing. The fact that the brand is expanding into Costco, Whole Foods, and Sprouts demonstrates its broad appeal. 

For foodservice operators, this is an opportunity to offer a premium plant-based option that doesn’t try to mimic meat. With expanded foodservice distribution, more restaurants, cafes, and quick-service establishments can feature plant-forward burgers that showcase real ingredients—a key differentiator in an increasingly competitive market. 

The success of Actual Veggies proves that the next wave of plant-based food innovation isn’t just about replacing meat—it’s about redefining what plant-based eating looks like. As the market matures, more brands are likely to follow suit, highlighting vegetables for what they are: colorful, nutritious, and delicious. 

Plant-Based Steak Is Here 

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

The next frontier of plant-based meat is officially here—and it’s all about steak. Three of the biggest names in the plant-based industry—Impossible Foods, Beyond Meat, and Chunk Foods—have each introduced their own take on steak, designed to meet different needs across retail and foodservice.

From fine-dining-worthy filets to air-fryer convenience to sauce-infused grocery-ready options, plant-based steak is emerging as a versatile, highly marketable format that retailers and foodservice operators alike should be paying attention to.

 

Beyond Meat: A Steakhouse-Ready Filet for Foodservice 

Beyond Meat (pictured above) is bringing its Beyond Steak Filet to the market, designed to mimic the premium experience of a USDA steak filet. As the brand shared on LinkedIn:

“A whole-cut plant-based steak that mirrors the texture, flavor, and experience of a premium USDA steak filet while also offering a better-for-you, more sustainable choice.”

This signals a major push into fine dining and premium foodservice. While Beyond Steak’s first iteration (thinly sliced steak tips) was targeted toward casual applications, the new Beyond Steak Filet is built for steakhouses, high-end restaurants, and chef-driven menus.

Foodservice Implications:

  • Steakhouses and high-end restaurants now have a premium, whole-cut plant-based option to add to their menus.
  • Fine-dining chefs can experiment with plating, cooking techniques, and pairings, just as they would with a traditional filet.
  • Upscale hotel and catering menus now have a sophisticated plant-based protein option.

For buyers in foodservice, this is an opportunity to introduce a steakhouse-quality plant-based steak that appeals to flexitarian diners looking for indulgence without compromise.

 

Impossible Foods: Steak Bites for Convenience & Versatility 

While Beyond is going after the premium steakhouse crowd, Impossible Foods is bringing plant-based steak to everyday meals with its new Impossible Steak Bites.

“Impossible® Steak Bites Meat from Plants are exactly what they sound like: pre-cut, juicy bites of pure deliciousness. From stir fries to salads to fajitas to sandwiches to protein-rich breakfasts, these beefalicious bites go great with everything that steak goes great with.”

Unlike whole-cut steak, Impossible Steak Bites are designed for versatility and convenience. Pre-cut and ready to go, these bites are an easy swap for diced beef in nearly any dish, from stir-fries to grain bowls to tacos.

Retail & Foodservice Implications:

  • For retailers, Impossible Steak Bites are an easy grab-and-go product for home cooks looking for quick, protein-packed meals.
  • For foodservice, they are a simple substitution for diced steak in fast-casual and quick-service menus.
  • For meal kit companies, they offer a user-friendly, pre-cut plant-based steak option.

In an era where air fryers and convenience-driven meal solutions are dominating consumer habits, Impossible’s steak bites could be a game-changer for weeknight cooking.

 

Chunk Foods: Flavored, Sauce-Infused Steaks for the Grocery Aisle 

The third major approach to plant-based steak is Chunk Foods’ new retail line of pre-seasoned, sauce-infused steaks. The brand recently unveiled:

“🚨Meet Chunk Pulled with Simmer Sauces🚨
High-protein and ready in minutes. Our new retail range, debuting this week at ExpoWest, pairs our award-winning plant-based Pulled meat with chef-crafted sauces made from real fruit, veggies, and spices.”

Chunk’s lineup includes:

  • Texas BBQ
  • Teriyaki
  • Korean BBQ
  • Barbacoa

Rather than expecting consumers to season and prepare plant-based steak from scratch, Chunk is taking a “heat-and-eat” approach, perfect for the grocery aisle.

Retail & Foodservice Implications:

  • For retailers, this is a ready-to-cook product that simplifies meal prep for consumers.
  • For foodservice, these could be perfect for fast-casual concepts, meal kits, or pre-made sandwiches and bowls.
  • For grocery buyers, this format taps into the growing demand for plant-based convenience foods with bold, globally inspired flavors.

While Beyond is bringing steak to steakhouses and Impossible is bringing steak to busy home cooks, Chunk is making steak an effortless weeknight meal with pre-flavored, ready-to-heat options.

 

What This Means for Retailers & Foodservice Operators 

Plant-based steak is evolving in real-time, and these three companies are proving that steak isn’t just one thing—it’s an entire category with multiple entry points.

For retail and foodservice buyers, this means steak is no longer just a niche experiment—it’s a viable, scalable category in the plant-based protein space.

Cock & Bull Brings Bold British Bites to the World Stage

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

From the heart of the UK food scene to a buzzworthy debut on the North American stage, Cock & Bull is quickly establishing itself as one of the most exciting emerging companies in the global plant-based space. Founded by celebrated British chef and television personality Richard Fox, the company has made a name for itself with its cheeky brand voice and serious culinary credentials. 

Cock & Bull wowed U.S. buyers during its 2024 debut at Plant Based World Expo North America in New York City, where it showcased a new take on classic British comfort foods. At a time when buyers are seeking authentic, internationally inspired, chef-crafted products that break through the clutter, Cock & Bull delivered with unmistakable flair. 

 

New Products: Bold Flavors, No Compromise 

Among the standout products drawing attention in both the UK and abroad is the Choriz-no Porky Pie—a smoky, spicy twist on the classic pork pie inspired by Spanish chorizo. It’s a bold reinvention of a traditional favorite, with rich spice blends wrapped in pastry so buttery, it’s hard to believe it’s vegan. 

Also making waves is the new Saus-ish Roll, boasting clean ingredients, big flavor, and zero artificial additives. With a texture and taste that rival its meat-based inspiration, this roll is anything but average. As the brand proudly proclaims: “This isn’t just food, it’s a revolution.” 

 

Retail Expansion and Recognition 

Cock & Bull’s playful yet premium products are making an impression on retail shelves—and racking up accolades along the way. At the 2025 Farm Shop & Deli Awards, the brand took home multiple honors: 

  • 🥇 Gold for the Spicy Choriz-no Empanada 
  • 🥇 Gold for the Chiki’ny and Mushroom Empanada 
  • 🥈 Silver for the Spiced Beefy Empanada 

Judges were astounded by the products’ taste and texture—many not realizing they were entirely plant-based. This level of sensory performance is exactly what today’s retail buyers are looking for: products that wow meat-eaters and vegans alike, made with clean, transparent ingredients. 

 

Foodservice Innovation: Nutrition Meets Simplicity 

Cock & Bull isn’t stopping at retail. The company is also turning heads in the foodservice sector thanks to its collaboration with the University of Nottingham on a groundbreaking new ingredient. 

This new innovation, designed to elevate the nutritional profile of Cock & Bull’s offerings, is a single compound ingredient that “out-wheys” animal protein—without the animals. It’s rich in amino acids, fiber, zinc, iron, and calcium, all while steering clear of ultra-processed methods, GMOs, and common allergens. 

For foodservice operators, this presents an opportunity to menu high-impact, clean-label plant-based dishes that are rich in both flavor and functionality—delivering on the evolving expectations of health-conscious diners. 

 

Leading the Next Wave of Plant-Based Products 

Cock & Bull is part of a growing trend toward culturally rooted, chef-driven plant-based brands that bring storytelling, nostalgia, and world flavors to the forefront. For retailers and foodservice buyers, the brand’s portfolio offers the kind of differentiation and depth that today’s consumers are craving. 

Its reception in the U.S. market signals something even bigger: international brands that bring culinary authenticity and modern nutrition can break through, even in an increasingly crowded plant-based landscape. 

As the plant-based category matures, it’s not just about mimicking meat—it’s about redefining indulgence, tradition, and nourishment. Cock & Bull is actively expanding distribution and partnerships in North America. For retail or foodservice inquiries, reach out via Cock & Bull’s website or connect with the team on LinkedIn. 

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

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

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

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

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

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

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

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

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

 

What This Means for the Retail & Snack Industry 

  1. Better-for-You Snacking Continues to Grow

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

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

 

  1. Nostalgia & Natural Ingredients Are Winning Formulas

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

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

 

  1. Wholesale Buyers Should Take Note

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

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

 

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

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

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

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

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

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

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

 

What This Means for Retail & Foodservice 

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

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

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

 

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

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

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

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

 

  1. Sustainability & Consumer Preferences Are Driving the Shift

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

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

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