Attending the International Pizza Expo this March was like stepping into a whirlwind of melted cheese, tossed dough, and culinary innovation—and the plant-based movement had a firm seat at the table. 

The show was buzzing with excitement, and for us at Plant Based World, the event had an extra layer of meaning. It marked one of our first opportunities to connect in person with our new colleagues at Emerald, the powerhouse behind Pizza Expo and now the proud new owner of Plant Based World Expo. Sharing time on the show floor and diving into deep conversations about where our industries intersect made one thing clear: we’re better together. The future of food isn’t siloed—it’s collaborative, flavorful, and full of possibility. 

The Big Takeaway for 2025? Quality Is King.

Whether we were chatting with foodservice buyers, distributors, or chefs, the theme was consistent: taste, texture, and performance are what matter most. Sustainability and health credentials still matter, but these factors alone will not guarantee repeat customers. The deciding factor now is: “Will my customers love it enough to come back for more?” That means plant-based brands must meet the same high bar as their traditional counterparts, especially in a category as beloved as pizza.

Across the Expo floor, there was no shortage of inspiring innovation. Plant-based meats, cheeses, sauces, and indulgent dessert options were on full display—each vying for a place on the next great menu. From pourable mozzarella to perfectly spiced pepperoni alternatives, the creativity from plant-based pioneers stood tall alongside the traditional pizza staples.

In this article, we take a deeper dive into the standout plant-based products at the Pizza Expo.

Food is Culture. Food is Community.

But what truly stood out was the culture of the pizza world itself. After hours, the Expo transformed into a carnival of community—dough tossing contests, costume parties, music, dancing, and a celebration of the people who pour their hearts into the craft. It was joyful, a little wild, and completely unforgettable.

That sense of belonging and passion is something the plant-based industry knows well. We may be working with different ingredients, but the energy is the same. Like the pizza pros, our community is filled with bold thinkers, big hearts, and the kind of collaborative spirit that builds lifelong friendships. At the end of the day, food is about connection—and we couldn’t be more excited to keep building those bridges.

Here’s to continuing the momentum at Plant Based World Expo later this year. If Pizza Expo taught us anything, it’s that when great products meet great people, anything is possible.