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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.

Plant Based World Joins the Emerald Family: A Catalyst for Industry Growth 

Written by Benjamin Davis on . Posted in Event Spotlights, Global Marketplace, Industry updates, Plant Based World Europe, Plant Based World North America.

In a landmark development for the global plant-based food industry, Emerald Expositions, a leading media and trade show company, has acquired Plant Based World Expo (PBW). This acquisition signals a new era for PBW, bringing increased resources, an expanded reach, and a long-term growth strategy that aligns with the accelerating momentum of the plant-based sector. 

For Benjamin Davis, Content Chair for Plant Based World, this moment represents the culmination of a vision that began in 2018. “When we first wrote the business plan for Plant Based World Expo, we set out to create a platform that could serve as a hub for the entire plant-based food industry—a place where innovation, collaboration, and inspiration could thrive,” Davis shares.  

Jonathan Morley, General Manager of Plant Based World added to these sentiments, “Our ability to support the growth of the industry is now elevated through Emerald’s acquisition. It validates the industry and ensures PBW will have the resources it needs to continue leading the charge for years to come.” 

 

An Opportunity for All Industry Stakeholders 

Plant Based World has quickly established itself as the premier event for the plant-based food sector on two continents, connecting foodservice and retail buyers, manufacturers, investors, and service providers in an ecosystem that drives innovation and collaboration. The partnership with Emerald amplifies these efforts by tapping into the company’s vast expertise in managing large-scale trade shows and expanding global networks. 

Gannon Brousseau, Executive Vice President of Emerald’s Food Group, emphasized the strategic importance of adding PBW to the company’s portfolio. “Plant Based World represents a high-growth, high-potential area that is more than just a trend- it’s an exciting new frontier” Brousseau states. “Emerald is committed to investing in industries that shape a more sustainable, healthful, and innovative future, and Plant Based World aligns perfectly with that mission. We’re excited to work with the PBW team to help the industry reach new heights.” 

A Future-Forward Vision 

Emerald’s acquisition comes at a time when the plant-based industry is experiencing unprecedented growth. With the global plant-based food market projected to reach $113.05 billion by 2031, the opportunity for expansion is clear. The plant-based category is no longer niche—it is reshaping food systems, driven by consumer demand for sustainability, health, and ethical eating. 

What’s Next for PBW? 

With Plant Based World Expo North America scheduled for September 24-25, 2025 in New York City and Plant Based World Expo Europe set for November 11-12, 2025 in London, the events are poised to showcase their most dynamic iterations yet. From groundbreaking product launches and hosted buyer meetings to thought-provoking panel discussions, attendees can expect an elevated experience that reflects the growing importance of plant-based innovation in the food industry. 

As Davis aptly puts it, “This is just the beginning. With Emerald’s backing, Plant Based World is not only growing; it’s becoming an enduring force for positive change in our global food system.”