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TASTY: The Biggest Growth Opportunity for Plant-Based Food 

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

NECTAR’s First-Ever TASTY Awards Prove That Taste Wins Customers—And There’s Still Work to Be Done 

For years, the plant-based food industry has struggled with a key challenge: how do we make products that truly satisfy mainstream consumers? While health, sustainability, and ethics drive purchasing decisions for some, taste remains the number one factor for the majority of consumers—especially those who regularly eat meat. 

That’s where NECTAR’s TASTY Awards and Taste of the Industry report come in. For the first time, an independent, large-scale sensory study has determined which plant-based products actually impress meat eaters. The results provide a roadmap for retailers and foodservice operators looking to stock only the most competitive plant-based options. 

 

The Cream of the Crop: Plant-Based Foods That Win Over Meat Eaters 

The TASTY Awards recognize products that meet or exceed the taste expectations of omnivorous consumers. Out of 122 plant-based products tested across 14 categories, only 20 products earned this distinction—meaning they were rated as good as or better than their animal-based counterparts by at least 50% of participants. 

 

2025 TASTY Award Winners: 

  • Chicken: Impossible® Unbreaded Chicken Fillet, Vivera Plant-Based Chicken Breast, SWAP Food’s SWAP Chicken, Meati Classic Cutlet, The Vegetarian Butcher’s Impeckable Chicken Breast 
  • Deli & Cold Cuts: Tofurky Next-Gen Deli Slices (Roasted Turk’y), Prime Roots Cracked Pepper Turkey 
  • Nuggets & Prepared Foods: Impossible® Chicken Nuggets, MorningStar Farms® Chik’n Nuggets, Impossible® Meatballs, Impossible® Hot Dog 
  • Burgers & Sausages: Impossible® Burger, MorningStar Farms® Steakhouse Style Burgers, Heura Burger, Beyond Meat Beyond Burger, Redefine Meat Redefine Premium Burgers 
  • Breakfast Meats: Impossible® Sausage Patties, Gardein Ultimate Plant-Based Breakfast Saus’ge – Original 
  • Other Standouts: The Green Mountain Plant-Based Ham, The Vegetarian Butcher’s Hentastic Southern Fried Chicken 

These top-tier products aren’t just the best in their respective categories; they are leading the entire plant-based movement forward. For retail buyers and foodservice operators, they represent the most promising products to drive repeat purchases and attract new customers. 

 

A Critical Wake-Up Call: The Gaps in the Market 

While the TASTY Awards highlight the best of the best, they also reveal an important reality: many plant-based meat categories still have no products good enough to win over mainstream consumers. 

NECTAR’s research found that only 30% of consumers rated the average plant-based product as “like” or “like very much”—compared to 68% for animal-based products. The biggest issue? Texture. Consumers noted that even top-performing plant-based meats could improve in their bite, chew, and overall mouthfeel to close the gap with traditional meat. 

This presents a massive opportunity for product developers, brands, and investors: 

  • Brands: Use this research as an R&D roadmap. The demand is there—if you can meet taste expectations, consumers will buy. 
  • Buyers: Identify white space opportunities. NECTAR’s findings show where products are still falling short—these gaps are where the next wave of innovation will emerge. 
  • Foodservice Operators: Be selective. Stock the winners, but also watch for the next generation of improved products that will better meet consumer expectations. 

 

Taste: The North Star for the Plant-Based Industry 

The plant-based industry is still in its early stages compared to traditional meat. NECTAR’s Taste of the Industry report and TASTY Awards confirm that progress is being made, but there’s still room for growth. 

The good news? Consumers are willing to pay a premium for better-tasting plant-based products. Retailers and foodservice providers who align their selections with these findings will position themselves at the forefront of the industry’s next phase of expansion. 

This is just the beginning of our TASTY: The Biggest Growth Opportunity for Plant-Based Food series. Stay tuned as we break down NECTAR’s findings, explore the most promising brands, and track the innovations that will define the future of plant-based meats. 

 

Revolutionizing Cheese: Plant-Based Varieties Reach New Heights in 2025 

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

Plant-based cheese has been one of the most challenging categories to perfect. While dairy alternatives like oat milk and almond yogurt have gained mainstream acceptance, plant-based cheese has lagged behind—often struggling with texture, meltability, and that signature “cheesy” flavor. However, scientific advancements are now changing the game, and 2025 is shaping up to be the year that plant-based cheese finally delivers an experience that wows both vegans and traditional cheese lovers alike. 

A recent SciTechDaily article highlights the latest breakthroughs in plant-based cheese formulation, where food scientists have successfully recreated the creamy texture and complex flavors of dairy cheese. By fine-tuning the structure of plant proteins and fats, researchers have developed products that no longer feel like a compromise—but rather a true alternative to traditional cheese. 

 

Scientific Breakthroughs in Plant-Based Cheese 

The science behind plant-based cheese is rapidly evolving, with researchers discovering how to replicate the melt, stretch, and firmness of dairy cheese using plant proteins and fats. 

  • Dr. Alejandro Marangoni, a researcher leading these advancements, explains that while the behavior of dairy and meat proteins is well understood, plant proteins present unique challenges due to their variability. 
  • A previous study found that a blend of 25% coconut oil, 75% sunflower oil, and pea protein created the most desirable cheese texture. 
  • In recent research, Marangoni’s team tested isolates from lentil, faba bean, and pea proteins to observe how they interact with fat and starch matrices in plant-based cheese. 
  • The findings revealed that pea protein combined with 25% coconut oil produced the firmest texture, surpassing even formulations made with 100% coconut oil. 
  • This formulation not only improves melt and stretch but also lowers saturated fat content by incorporating sunflower oil, creating a healthier, more sustainable alternative to both dairy and previous plant-based cheeses. 

These findings align with other recent studies on plant-based dairy alternatives. Research published in the Journal of Food Science & Technology has also identified pea and faba bean proteins as promising ingredients due to their ability to form stable, elastic textures when combined with optimized fat blends. 

 

Plant-Based Cheese: A Category on the Rise 

As consumer demand for dairy alternatives continues to grow, the plant-based cheese industry is undergoing a rapid transformation. The latest innovations address key pain points—improving meltability, achieving rich umami flavors, and creating the perfect texture for spreading, slicing, and grating. 

This shift is great news for both retailers and foodservice operators, as the new wave of plant-based cheeses is designed to appeal not just to vegans but also to flexitarians and cheese lovers looking to reduce dairy consumption without sacrificing taste. 

And it’s not just research labs leading this transformation—brands are stepping up to deliver next-level plant-based cheese products that rival traditional dairy. 

 

Brands Leading the Plant-Based Cheese Revolution 

Here are some of the most exciting brands redefining plant-based cheese in 2025: 

  • Daré Cheese: Perfect for charcuterie boards or gourmet sandwiches, Daré is setting a new standard for artisan-style plant-based cheeses. With a focus on premium ingredients and a rich, indulgent taste, Daré’s cheeses are ideal for those looking for a dairy-free option that still feels luxurious. `
  • Stockeld Dreamery: For those seeking meltable plant-based cheese, Stockeld Dreamery has cracked the code. Their cheddar and cream cheese varieties are designed to deliver the gooey, creamy experience that many plant-based cheeses have long-struggled to achieve. 
  • Violife: One of the most versatile brands in the industry, Violife offers plant-based cheeses for every occasion—from shredded mozzarella for pizza to sliced cheddar for sandwiches and a smooth cream cheese spread. Known for its allergen-free formulations, Violife is a go-to choice for many dairy-free consumers. 
  • Miyoko’s Creamery: A pioneer in plant-based dairy, Miyoko’s has created some of the most authentic-tasting cream cheese, slices, shreds, and even pourable mozzarella—a game-changer for making easy, melty, vegan pizza at home. Their artisanal approach ensures deep flavors and excellent texture. 
  • Treeline: If you’re looking for a rich, spreadable cheese perfect for crackers, Treeline is a must-try. Their creamy, cashew-based cheeses bring a depth of flavor that rivals high-end dairy cheese spreads. 
  • Kite Hill: Famous for its whipped, ultra-creamy plant-based cream cheese, Kite Hill’s products provide a smooth, spreadable texture that feels just like traditional dairy versions—perfect for bagels, dips, and baking. 

 

What This Means for the Future of Plant-Based Cheese 

With these new advancements, plant-based cheese is no longer an afterthought—it’s a serious competitor to traditional dairy. As scientific research and product innovation continue to push the category forward, we can expect to see more plant-based cheese options that: 

  • Melt and stretch like dairy cheese 
  • Deliver deep, authentic cheese flavors 
  • Offer a variety of formats—from artisanal to mainstream 

For retail buyers, stocking a diverse range of high-quality plant-based cheeses is a key strategy for winning over flexitarian and dairy-free customers. Meanwhile, restaurants and foodservice operators now have access to better-tasting, melt-friendly cheeses that can be seamlessly integrated into pizzas, sandwiches, burger and gourmet dishes of all sorts. 

At Plant Based World Expo 2025, the evolution of plant-based cheese will be on full display. From health-conscious consumers to indulgent cheese lovers, there’s never been a better time to explore the new frontier of dairy-free innovation. 

Olipop is Riding the Better-For-You Beverage Wave 

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

The better-for-you beverage movement just got a little sweeter—Olipop’s fan-favorite Peaches & Cream is back, this time as a permanent part of the lineup. 

After its viral success as a limited-edition release, the prebiotic soda brand officially announced the return of Peaches & Cream, highlighting its real peach juice, aromatic vanilla, and velvety finish. In a recent LinkedIn post, Olipop shared: 

“Peaches & Cream just landed at #3 on Katherine Gillespie’s weekly roundup of the hottest new product drops from New York Magazine’s The Strategist—and for good reason: this sweet, creamy, and iconically peachy flavor is back for good.” 

Olipop’s ability to turn classic soda nostalgia into a functional, gut-friendly drink is a testament to the growing demand for beverages that deliver both taste and wellness benefits. 

 

Why This Matters for Retail & Foodservice Buyers 

  1. Better-for-You is Driving Category Growth 

Consumers are moving away from traditional sodas loaded with sugar and artificial ingredients, opting instead for functional drinks that offer real benefits. 

  • The US functional beverage market is projected to reach $79 billion by 2030, driven by demand for gut health, immunity, and natural ingredients. 
  • Retailers are expanding their selections of prebiotic sodas, kombuchas, and plant-based functional drinks to keep up with shifting consumer preferences. 
  • Peaches & Cream’s return reflects the power of limited-edition testing, proving that when consumers love a flavor, brands are listening. 

For retailers, keeping up with this trend means stocking beverages that taste indulgent but deliver added value—and Olipop is leading the way. 

 

  1. Nostalgia Sells

Olipop has built its success by reimagining classic soda flavors with a health-conscious twist—from Vintage Cola to Cherry Vanilla, and now, Peaches & Cream. 

  • Familiarity drives trial: Consumers are more willing to experiment with new beverages when they recognize nostalgic flavors. 
  • Health + indulgence = repeat purchases: Olipop balances low sugar, prebiotics, and botanical ingredients with the rich, creamy taste of a traditional soda. 
  • Crossover appeal for foodservice: Restaurants and cafés looking to upgrade their non-alcoholic beverage selections can capitalize on this trend of soda nostalgia with added functionality. 

 

  1. Shift in Consumer Loyalty

Once a niche category, functional sodas are now showing up in mainstream grocery stores, convenience stores, and restaurants. Olipop’s rapid growth demonstrates that consumers are actively seeking better-for-you alternatives—and they’re willing to pay for them. 

For retailers and foodservice buyers looking to expand their better-for-you beverage offerings, here are other key brands driving innovation in functional soda and prebiotic drinks: 

  • Poppi – Another leading prebiotic soda brand, offering flavors like Strawberry Lemon and Classic Cola with apple cider vinegar for gut health. 
  • Culture Pop – A kombucha alternative that blends live probiotics with fruit juices and botanicals, appealing to health-conscious soda lovers. 
  • Health-Ade Sunsip – From the makers of Health-Ade Kombucha, this line of prebiotic sodas combines gut-friendly benefits with flavors like Pomegranate Berry and Lemon Lime. 
  • Sunwink – A botanical tonic brand focusing on adaptogens and superfoods, offering wellness-focused drinks like Turmeric Recover and Hibiscus Mint Unwind. 

With consumer demand for functional, flavorful, and gut-friendly drinks on the rise, stocking a diverse range of options can help boost category sales and attract new customers across both retail and foodservice. 

The Evolution of Plant-Based Meat: A Modern Take on Centuries-Old Traditions 

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

The plant-based meat industry is often framed as a modern invention, but as T.K. Pillan, founder of Veggie Grill and Senior Advisor to Beyond Meat, recently pointed out on LinkedIn, meat made from plants is nothing new. Cultures around the world have been creating high-protein, satisfying plant foods for centuries—and today’s leading plant-based meat companies are simply modernizing and perfecting these techniques.

By looking at the historical roots of plant-based proteins and how they’ve evolved into the products of today, we can better understand where plant-based meat fits in the broader food landscape—and why it’s here to stay.

 

Plant-Based Meat’s Deep Culinary Roots

Many of today’s plant-based meat products share core principles with time-honored foods that have been staples in Asian cuisines for centuries. Tofu, Tempeh and Seitan have all been around for hundreds to thousands of years, originating in China and Indonesia.

These high-protein, plant-based foods have been used for generations to provide satiety, nutrition, and versatility in cooking—long before the rise of modern plant-based meat brands like Beyond Meat and Impossible Foods.

“When we started Veggie Grill in 2006, we made our own tempeh and seitan in-house. Today, plant-based meat companies are modernizing and perfecting these techniques.” – T.K. Pillan

 

How Today’s Plant-Based Meat Mirrors Traditional Techniques

Modern plant-based meats, like the latest Beyond Burger IV, may seem far removed from traditional plant proteins, but the underlying process is quite similar to how foods like tofu, tempeh and seitan are made.

Beyond Meat uses protein extraction, a process involving the milling of pulses into a flour. Protein is then separated from the starch creating a concentrated protein source. An extrusion process utilizes heat and pressure to transform the texture of the protein. Oils, starches and other natural flavors are then added to enhance the flavor of the finished product.

In Beyond Meat, beets are used to add a red juiciness, honoring the experience of a eating a traditional piece of red meat.

“The result? A high-protein, cholesterol-free, and more sustainable alternative to beef—one that delivers a satisfying, meat-like experience while reducing saturated fat and eliminating added hormones or antibiotics.

If you love the high-protein satisfaction of meat, we now live in an age where you can get it from plants. I think that’s pretty cool.” – T.K. Pillan

 

The Bigger Picture: Consumer Perception & Industry Challenges

Despite these advancements, misconceptions persist—many fueled by meat industry-backed smear campaigns aimed at casting doubt on plant-based meats. Pillan notes that while some consumers embrace whole food plant proteins like beans and lentils, others still want the taste, texture, and satisfaction of meat—but from plants.

This is where modern plant-based meats fit into the equation—they provide a familiar sensory experience while removing many of the concerns associated with traditional animal agriculture.

The plant-based meat industry is not about reinventing the wheel—it’s about honoring traditional plant-based foods and using modern techniques to create options for today’s consumers. Whether it’s classic tofu or a state-of-the-art plant-based burger, meat from plants is here to stay.

With growing consumer demand, ongoing product improvements, and deeper understanding of what’s possible with plants, we’re witnessing the natural evolution of plant-based proteins—from ancient traditions to the future of food.

“Meat from plants? It’s not a mystery. It’s just the next chapter in a long, rich history of plant-powered eating.”

Balanced Proteins: The Hybrid Approach to a More Sustainable Food System 

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

The plant-based food industry has long been focused on offering alternatives to meat, but a new category is emerging that aims to blend the best of both worlds. Balanced Proteins, a term used to describe products that combine traditional meat with plant-based ingredients, are gaining traction as a bridge solution to reduce reliance on conventional animal agriculture while still delivering on taste, texture, and familiarity. 

These products are not vegan or fully plant-based, but they present an opportunity for meat eaters to reduce their environmental footprint without making a drastic dietary shift. For food manufacturers, retailers, and foodservice operators, Balanced Proteins could open new consumer markets and drive innovation in protein sourcing. 

 

What Are Balanced Proteins? 

Balanced Proteins refer to hybrid products that contain both animal-based and plant-based ingredients, designed to maintain the sensory experience of meat while significantly reducing environmental impact and resource use. 

According to NECTAR, an organization dedicated to defining and advancing this emerging market, a balanced protein is a product that replaces a minimum of 30% of it’s animal based ingredients with a plant-based alternative. These replacements can range from processed plant-based proteins to whole plant foods. 

Examples of Balanced Protein products include: 

  • Beef and mushroom burgers, which reduce the overall meat content while maintaining a juicy, umami-rich experience.
  • Chicken nuggets blended with chickpeas, soy or pea protein, enhancing nutrition while lowering saturated fat and carbon emissions.
  • Pork sausages mixed with lentils or grains, delivering the same texture with a lower environmental footprint. 

This approach is not new—culinary traditions worldwide have long incorporated plant-forward meat dishes—but the growing focus on sustainability and food innovation is bringing these products to the mainstream in a more intentional, scalable way. 

 

NECTAR’s Findings on Consumer Adoption 

A new consumer insights report from Food Systems Innovations’ NECTAR initiative explores the market potential for Balanced Proteins, revealing key insights about consumer behaviors, perceptions, and opportunities for growth. 

  • Consumer interest in Balanced Proteins is rising, particularly among flexitarians and sustainability-conscious meat eaters.
  • Taste remains the top priority—Balanced Protein products must deliver the same eating experience as conventional meat.
  • Clear labeling and education are crucial—consumers want transparency about what’s in their food and how it benefits the environment. 

Download the full NECTAR Report on Balanced Proteins here. 

 

Why Balanced Proteins Matter for the Future of Food 

Lower Environmental Impact – By reducing the amount of meat needed per product, Balanced Proteins can cut greenhouse gas emissions, water use, and land degradation compared to conventional meat production. 

Improved Nutrition – These products allow for lower saturated fat, higher fiber, and added nutrients from plant-based components while maintaining the protein content and familiar experience of meat. 

Appealing to Meat Eaters – Unlike fully plant-based meats, Balanced Proteins do not require a major dietary shift, making them more accessible to mainstream consumers who are hesitant to give up meat entirely. 

New Business Opportunities – Retailers and foodservice operators can position Balanced Proteins as a sustainable option that does not compromise on taste or tradition, appealing to a broad consumer base. 

 

The Future of Balanced Proteins 

Balanced Proteins are not a replacement for fully plant-based foods, but they represent an important step toward a more sustainable food system. By meeting consumers where they are, these products can drive incremental but meaningful reductions in meat consumption, benefiting both the planet and public health. 

With growing consumer awareness, technological advancements, and industry-wide collaboration, Balanced Proteins could become a mainstream category in the global protein market—helping shift food production toward a more responsible and efficient future. 

Plant-Based Eggs Are Ready to Hatch: Why Now Is the Time to Pay Attention 

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

The egg industry is in crisis—and plant-based alternatives are stepping up to fill the gap. With egg shortages, fluctuating prices, and growing concerns over sustainability and animal welfare, consumers and businesses alike are looking for viable alternatives that deliver on taste, texture, and functionality. 

Emerging brands are proving that plant-based eggs are no longer a niche product but a legitimate, scalable solution for retail and foodservice. 

Now, with rising demand and improving technology, the plant-based egg market is poised for a major breakthrough. 

 

The Current Egg Shortage & Market Challenges 

Traditional egg supply chains have faced significant disruptions in recent years, creating price volatility and availability issues: 

  • Bird Flu Outbreaks: Avian influenza has led to the culling of millions of egg-laying hens, reducing supply and driving up costs.
  • Rising Feed & Production Costs: The cost of grain and feed has skyrocketed, putting financial pressure on egg farmers.
  • Consumer Demand for Ethical & Sustainable Options: More consumers are avoiding factory-farmed eggs due to concerns over animal welfare and environmental impact. 

With these ongoing challenges, plant-based eggs are more relevant than ever—offering a stable, ethical, and scalable alternative. 

 

The Leading Plant-Based Egg Brands to Watch 

JUST Egg (US) 

  • The most well-known plant-based egg brand, JUST Egg is made from mung beans and delivers a scrambled egg-like texture. 
  • Available in liquid form (for scrambles, omelets) and frozen folded patties (for sandwiches). 
  • Backed by major foodservice partnerships, including coffee chains, diners, and university cafeterias. 

 Zero Egg (US/Israel) 

  • A versatile egg alternative made from chickpeas, soy, and potatoes, designed for baking, scrambling, and cooking. 
  • Targets foodservice and manufacturers, positioning itself as a drop-in replacement for traditional eggs. 

AcreMade (US) 

  • A pea protein-based powdered egg alternative, making it shelf-stable and ideal for food manufacturers and large-scale kitchens. 
  • Simple ingredient list and designed for both home cooks and industrial use. 

YoEgg (Israel/US) 

  • The world’s first plant-based whole egg with a runny yolk, replicating sunny-side-up and poached eggs. 
  • Uses a combination of chickpeas and soy to create a realistic egg experience for restaurant chefs. 

Simply Eggless (US) 

  • A flaxseed-based liquid egg that scrambles and bakes well, with a clean label appeal. 
  • Expanding into retail and foodservice. 

 Perfeggt (Germany) 

  • A European player focused on pea protein-based egg substitutes, expanding across Germany, Austria, and Switzerland. 
  • Designed to mimic scrambled eggs and omelets. 

 

Why Retailers & Foodservice Buyers Should Pay Attention 

  • Egg prices remain unstable – stocking plant-based eggs provides a more reliable, price-stable option. 
  • Plant-based demand is growing – flexitarians and plant-based eaters want egg-free breakfast options. 
  • Foodservice chefs need versatile alternatives – liquid plant-based eggs work seamlessly in restaurant kitchens. 
  • Sustainability sells – plant-based eggs use less water, produce fewer emissions, and require no animal farming. 

With better taste, texture, and functionality than ever before, plant-based eggs are no longer an afterthought—they’re a crucial part of the future of food. 

Oatly and Nespresso Team Up for a Limited-Edition Coffee Blend Designed for Oat Milk 

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

Oatly, the oat milk brand known for its bold marketing and plant-based innovation, has partnered with Nespresso to launch the Oatly Barista Edition Coffee, a limited-edition Vertuo system coffee blend designed specifically to pair with oat milk. 

This collaboration merges Oatly’s expertise in dairy-free beverages with Nespresso’s coffee craftsmanship, creating a product that caters to the growing demand for high-quality, plant-based coffee experiences. For retailers and foodservice buyers, this launch represents both a major trend in the plant-based space and a glimpse into the future of cross-category collaborations that drive consumer engagement. 

 

A Coffee Blend Crafted for Oat Milk 

Unlike traditional espresso blends, the Oatly Barista Edition coffee has been meticulously designed to enhance the taste and texture of oat milk. The blend features high-quality Arabica beans sourced from Nicaragua and El Salvador, roasted in a way that brings out natural cereal notes, sweetness, and a smooth, low-bitterness profile—all optimized to balance perfectly with the creamy texture of oat milk. 

According to Oatly’s animated and tongue-in-cheek marketing campaign, the concept behind this collaboration was simple: 

A coffee capsule made for oat drink is finally here. It only took, like, forever! 

The result is a double espresso-sized Vertuo capsule that, when paired with Oatly’s Barista Edition oat drink, delivers a well-rounded, indulgent coffee experience—one that taps directly into the growing number of consumers seeking dairy-free alternatives without compromising on flavor. 

 

Oatly’s Signature Marketing and Global Activation 

Oatly, known for its edgy, unconventional branding, has taken a characteristically playful approach to this launch. The company’s website presents the Nespresso collaboration through animated storytelling, dry humor, and self-aware commentary—a continuation of Oatly’s strategy to engage younger, plant-curious consumers through branding that feels more like entertainment than advertising. 

The Oatly x Nespresso campaign came to life with in-person activations across multiple global cities. Events include: 

  • Tasting bars and recipe creation sessions in Copenhagen, Oslo, and Stockholm 
  • Live podcasts, breakfast-to-go pop-ups, and fitness-focused run clubs 
  • Seattle and New York “Swede-ish Fika” gatherings, blending Scandinavian coffee culture with plant-based innovation 

For retailers and foodservice buyers, these activations are a sign of strong consumer interest and brand investment in plant-based coffee pairings. 

 

Why This Matters for Buyers 

Oatly remains one of the top-selling oat milk brands globally, and its collaborations have the potential to drive purchasing decisions for both individual consumers and businesses looking to tap into the plant-based coffee trend. 

  • Retailers: This launch highlights the opportunity to curate cross-category plant-based pairings—showcasing oat milk alongside coffee products to increase basket size. 
  • Foodservice buyers: With oat milk now surpassing soy and almond as the most popular plant-based milk for coffee, offering barista-quality plant-based pairings is essential for coffee shops, cafés, and restaurants catering to flexitarian and dairy-free consumers. 

 

While this is a limited-time release, the Oatly x Nespresso collaboration signals a larger movement in plant-based beverage innovation. Expect to see more strategic partnerships between plant-based brands and mainstream food and beverage companies, making dairy and meat-free options not just an alternative—but a premium choice. 

 

The Future of Fungi-Based Meat: A Conversation with Paul Shapiro of Better Meat Co. 

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

As the plant-based meat industry continues to evolve, one company is taking a novel approach to protein development. Better Meat Co. is moving beyond traditional soy, wheat, and pea protein formulations, venturing into the fungi kingdom to create a whole-food, minimally processed, and highly meat-like alternative.

We sat down with Paul Shapiro, founder of Better Meat Co., to discuss how fungi-based proteins could transform the industry, offering manufacturers a more functional, cost-effective, and scalable ingredient for plant-based and hybrid meat products.

BMC’s Rhiza mycoprotein courtesy of The Better Meat co.

Exploring the Shift from Plant Proteins to Fungi 

Most plant-based meat alternatives today rely on extruded soy, wheat, and pea proteins. What inspired Better Meat Co. to look beyond traditional plant proteins and into the fungi kingdom as a foundation for meat alternatives?

Paul Shapiro:
It requires many processes to make plants taste like animals. Fungi are a different story though, with some species having a natural meat-like texture on their own, without the need to mill, fractionate, isolate, extrude, and all the other things you have to do to plants to make them into plant-based meat. 

This is why we explored the world of fungi in the hopes of finding a species that would grow fast, accumulate a lot of protein, and have a naturally meat-like texture. That superfood is what we call Rhiza mycoprotein, and we offer it as a B2B ingredient to food companies seeking to make better meat. 

 

Texture & Functionality in Food Manufacturing 

One of the biggest challenges in plant-based meat is achieving a fibrous, whole-cut texture that mimics animal meat. How does your fungi-based ingredient compare to traditional TVP (textured vegetable protein) in terms of texture, functionality, and ease of use for manufacturers?

Paul Shapiro:
Rhiza mycoprotein not only can form a succulent whole-cut-type product, but its water-holding capacity and oil-holding capacity are both superior to extruded plant protein isolates (TVP), giving a better mouthfeel.

Unlike TVP, it also hydrates instantly and has no negative flavors that must be masked with other ingredients.

 

Clean Label & Whole Food Appeal 

Consumers are increasingly looking for clean-label, minimally processed alternatives. How does Better Meat Co.’s process create a whole-food ingredient that offers more natural appeal compared to extruded plant protein isolates?

Paul Shapiro:
Rhiza mycoprotein is a single-ingredient whole food that’s all-natural, considered GRAS by FDA, and is common-allergen free. The only ingredient declaration necessary is one word—you can label it as either “mycoprotein” or “mycelium.”

 

Opportunities for Manufacturers & Foodservice 

For food manufacturers and foodservice operators looking to incorporate your fungi-based ingredient, what are some of the most exciting applications you’ve seen so far? Are there specific product categories where this ingredient has shown the greatest potential?

Paul Shapiro:
Plant-based meat companies like Oshi use Rhiza mycoprotein in their products—Oshi, for example, makes delicious alt-salmon.

At the same time, Rhiza can be used to make excellent crab cakes, clam chowder, meatballs, and more.

 

The Future of Fungi-Based Meat Alternatives 

The alternative protein space is evolving rapidly. Do you see fungi-based proteins coexisting with plant-based isolates, or do you believe they could eventually disrupt and replace extruded plant proteins as the dominant ingredient in meat alternatives?

Paul Shapiro:
Just as the world will need many types of clean energy—wind, solar, geothermal, nuclear, etc.—the world will also need all types of clean protein, including plant proteins, fungi proteins, cultivated meat, and more.

Plant proteins are already widely used, while it will be many years before we see cultivated meat on fast food menus. The benefit of fungi protein is that it can do a better job of creating a meat-like experience and it can be produced inexpensively at commercial scale today.

 

Final Thoughts: Addressing the “Three Ps” of Plant-Based Meat 

Is there anything else you would like to share about Better Meat Co. or the industry in general?

Paul Shapiro:
Plant-based meat today is suffering from what I call the Three Ps: price, performance, and perception.

  • It’s too expensive
  • It often doesn’t taste good enough
  • It’s perceived by some as being too processed

Whether these are valid criticisms or not, fungi proteins are an antidote to all three.

  • It can be produced inexpensively
  • It has a superior texture
  • It’s an all-natural whole food

Fungi are really fun-guys!

 

A New Era for Alternative Proteins? 

With better texture, improved functionality, and a clean-label appeal, fungi-based proteins could represent the next evolution of meat alternatives. For food manufacturers and foodservice providers, adopting fungi-based ingredients like Rhiza mycoprotein may be the key to delivering a more meat-like eating experience while maintaining affordability and sustainability.

The plant-based industry is evolving, and fungi clearly has a large role to play in the future of protein development.

Why Every Plant-Based Entrepreneur Should Join VEGPRENEUR’s New Membership Program 

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

The plant-based industry is reaching new stages of development in 2025, but scaling a plant-based business is still no easy task. From securing funding and distribution to breaking into major retailers and foodservice accounts, founders and operators face unique challenges that demand strategic connections and insider knowledge.

That’s where VEGPRENEUR comes in. The global community dedicated to supporting plant-based businesses has just launched its first-ever membership program, designed to provide entrepreneurs, investors, and service providers with unparalleled resources, networking opportunities, and mentorship.

If you’re building a plant-based brand, this is the support system you’ve been waiting for.

 

A Powerhouse Network for Plant-Based Success 

VEGPRENEUR has been on a mission since 2018 to build the largest plant-based business community on the planet. This new membership program takes that mission a step further by providing a structured, results-driven support system for brands looking to scale.

“After collaborating with hundreds of founders, investors, and service providers, we’ve developed a program that addresses the core challenges of the industry. Our goal is to make scaling these businesses easier, faster, and more enjoyable,” said Noah Hyams, Founder of VEGPRENEUR.

 

What Members Gain: The VEGPRENEUR Advantage 

VEGPRENEUR’s membership is positioned as an “unfair advantage” for plant-based businesses. Here’s what members get: 

  1. Curated Connections to Industry Leaders
  • Direct introductions to top mentors, partners, and potential customers.
  • Access to a powerful mentor network with experts from Impossible Foods, Beyond Meat, LinkedIn, Walmart, Burger King, and Purple Carrot.
  1. Exclusive Business Resources
  • Investor databases, funding sources, and media contacts to help brands secure capital and exposure.
  • Access to insider knowledge on plant-based industry trends, regulatory changes, and best practices.
  1. Premium Event & Trade Show Opportunities
  • Complimentary and discounted tickets to VEGPRENEUR-hosted events.
  • Exclusive discounts on booths at major industry trade shows, helping brands gain visibility.
  1. Personalized Strategic Support
  • Quarterly strategy calls with the VEGPRENEUR team to help tackle business challenges.
  • Ongoing guidance from a community of founders, investors, and industry veterans.
  1. A Private Community for Real-Time Collaboration
  • Access to an exclusive WhatsApp group where members can connect, ask questions, and share insights in real time.

 

Who Should Join? 

This program is designed for anyone actively shaping the future of plant-based business:

  • Plant-Based Brands & Startups – Gain strategic connections and resources to scale faster. 
  • Investors – Discover emerging plant-based companies and stay ahead of industry trends. 
  • Service Providers – Connect with plant-based brands looking for marketing, PR, and manufacturing support. 
  • Industry Professionals – Attend VEGPRENEUR events for free and stay engaged in the plant-based movement. 

 

Why This Matters for the Future of the Plant-Based Industry 

With retail and foodservice buyers seeking innovative plant-based products, and investors looking for high-potential brands, VEGPRENEUR’s new platform is bridging the gap between those who create and those who buy.  The plant-based food industry needs strong networks, expert mentorship, and real-time collaboration to continue its growth and mainstream adoption. This membership program is setting the stage for the next wave of category-leading brands.

If you’re serious about scaling a plant-based business, now is the time to plug into this global network.

Join the VEGPRENEUR Membership Today 

Click here to learn more and sign up. 

Industry Beat: Darn You, Impossible Foods! 

Written by Benjamin Davis on . Posted in Manufacturing, Products, The Industry Beat.

by Benjamin Davis, Content Chair, Plant Based World Expo

Let me start by saying this is a rave review of Impossible Foods. But I have a bone to pick with them. (Or should I say, a soy protein isolate to pick?) 

For months, I’ve been committed to eating a fully whole-food, plant-based diet. I start every day with a giant kale salad—you know, the kind packed with colorful veggies, cranberries, cashew nutritional yeast parm and smothered with a creamy homemade tahini dressing. Oh, and don’t forget those rosemary seasoned almonds from Trader Joes! 

But then Impossible sent me a package of their latest plant-based meats—and suddenly, my kale salad is looking a little… optional. 

Impossible Is Making It Impossible to Eat Only Kale 

Inside this beautifully branded box of temptation, I found: 

Ground beef – Looks, cooks, and browns like the real thing. Impossible claims it’s “for people who love meat,” and frankly, I feel attacked.
Hot dogs – Perfectly juicy, instantly bringing me back to cherished days at the ballpark or on the golf course where, as my Dad calls them, “Dogarithms” were the standard cuisine.
Lion King-shaped nuggets – Nostalgia in a crispy, golden shell. (Yes, I am an adult. Yes, I still dipped them in way too much sauce.)
Spicy chicken patties – Crunchy on the outside, tender on the inside, and just the right level of heat.
Savory breakfast sausage patties – A rich, meaty start to the day. That’s the real takeaway here: balance. Even the most committed whole-food plant-based eaters can make room for a little indulgence, especially when the flavors work together. Impossible sausage + sautéed kale = a breakfast that satisfies both cravings and conscience. 

and last but certainly not least…

Corn dogs – The ultimate state fair throwback. As soon as I took a nibble, I knew my whole-food plant-based streak was over. 

Each bite reminded me why Impossible has earned its place as the leader in plant-based meats. The textures? On point. The flavors? Deeply satisfying. The ability to make me question my life choices? Unmatched. 

 

Why Impossible Is Winning the Plant-Based Meat Game 

The reason these products are so disruptive (to my kale agenda and to the industry) is because they nail the key factors that drive repeat purchases: 

They taste amazing. People don’t want “good for plant-based”—they want good, period. Impossible delivers.
They cook like the real thing. Ground beef that browns properly? Chicken patties that crisp up just right? This matters.
They’re fun. The Lion King nuggets alone deserve their own award for inner child excitement. FACT: You do not need to be 8 years old to enjoy a safari animal-shaped crispy nugget, I promise!
They target meat eaters. Impossible isn’t catering to the already converted—they’re making products that omnivores will actually enjoy, and purchase, again and again. 

That’s why retailers, restaurants, and foodservice buyers should pay close attention. While the plant-based category has faced challenges, brands like Impossible are proving that the right product can bring customers back for more. 

So, to Impossible Foods: Darn you. You’ve made it Impossible for me to stick to my kale-and-lentils plan. But more importantly… thank you. Because sometimes, even the most plant-pure among us just want an undeniably savory sausage patty or a chomp of crispy, spicy, nostalgia-fueled perfection. 

Now if you’ll excuse me, I have a half-eaten salad to abandon and a corn dog to finish.