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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.

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. 

Industry Beat: Plant-Based Meets Pizza at the Ultimate Industry Celebration 

Written by Benjamin Davis on . Posted in The Industry Beat.

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.

Veganuary 2025 Breaks Records and Inspires Global Expansion 

Written by Benjamin Davis on . Posted in Foodservice, Global Marketplace.

Veganuary has once again proven to be a driving force in shifting food choices worldwide, with a record-breaking 25.8 million participants taking the pledge to eat plant-based this January. Now in its 11th year, the campaign has grown into a global movement, inspiring policy changes, restaurant innovations, and new product launches across multiple industries. 

And the momentum doesn’t stop here. This March, China will launch its own monthlong plant-based challenge—V-March—marking a major step forward for plant-based eating in one of the world’s most influential food markets. 

 

Why Veganuary’s Growth Matters for the Plant-Based Industry 

The success of Veganuary 2025 is a clear indicator of shifting consumer demand and an expanding marketplace for plant-based products. More than just an individual challenge, Veganuary has become an annual catalyst for food industry innovation, with participation spanning multiple sectors: 

  • Restaurants & Foodservice: Over 50 restaurants in New York City alone introduced special Veganuary menus, showcasing new and improved plant-based dishes.
  • Retail & Brands: Major companies like Lidl GB launched 28 new meat-free products, while plant-based brands like Squeaky Bean and Cauldron Foods introduced innovative tofu offerings.
  • Corporate Engagement: More than 40 employers across industries like media, education, and solar energy took part in the Veganuary Workplace Challenge, integrating plant-based options into corporate food programs.
  • Policy Support: The City of West Hollywood officially promoted Veganuary, with Mayor Chelsea Lee Byers issuing a formal proclamation encouraging businesses and residents to participate. 

These developments demonstrate the mainstream adoption of plant-based eating—not just among individual consumers but also within corporations, city governments, and multinational food companies. 

“While there is some debate over the health aspects of plant-based meat, the environmental benefits of plant-based protein are undeniable, and this is what is drawing more and more people to choosing plant-based foods as part of their effort to reduce their climate impact.”
– Toni Vernelli, Head of Policy and Communications, Veganuary 

 

The China Expansion: V-March Takes the Concept Further 

Veganuary’s influence is now expanding into new regions and cultural contexts, with the China Vegan Society launching Mangchun Sanyue (V-March)—a monthlong plant-based challenge tailored to the Chinese calendar. 

The timing is strategic: Lunar New Year, which falls between late January and early February, is not an ideal period for dietary changes. By shifting the challenge to March, V-March aligns with a time when Chinese consumers may be more open to experimenting with plant-based foods. 

  • Over 50 businesses in China have already committed to launching or promoting plant-based products for the campaign, with more expected to join.
  • Government-backed alternative protein initiatives are gaining momentum in China, including the establishment of Beijing’s first cultivated meat and fermented protein R&D center.
  • A 2024 survey found that when Chinese consumers are informed about the benefits of plant-based eating, 98% say they plan to eat more plant-based foods. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.”
– Jian Yi, Founder & CEO, China Vegan Society 

 

What This Means for the Future of the Global Food System 

With each passing year, Veganuary cements itself as more than just a temporary diet shift—it’s a powerful force driving long-term change in the food industry. The campaign’s expansion into China and its continued corporate, retail, and policy engagement signal a broader shift toward plant-based eating on a global scale. 

For brands, retailers, and foodservice providers, this is an opportunity to capitalize on growing consumer demand: 

  • Long-Term Behavior Change: Six months after Veganuary 2024, 27% of participants remained fully vegan, while 54% reduced their meat and dairy consumption by half.
  • Retail Innovation: Companies that embrace Veganuary as a product launch moment are seeing sustained demand beyond January.
  • Foodservice Expansion: As more restaurants introduce plant-based menu items, plant-based cuisine is becoming a year-round staple rather than a seasonal experiment. 

With alternative proteins rising in China, plant-based food options growing across global retailers, and policies supporting plant-forward initiatives, the plant-based movement is no longer a trend—it’s an integral part of the future of food. 

V-March: Veganuary’s New Sister Campaign Expands the Plant-Based Movement in China 

Written by Benjamin Davis on . Posted in Global Marketplace.

The global success of Veganuary continues to gain momentum, and now it’s taking a strategic step into China with the launch of V-March (Mangchun Sanyue, 茻春三月). This new campaign, developed by China Vegan Society with the support of Veganuary’s global team, will run throughout March 2025, introducing the plant-based challenge to a market with deep plant-based culinary traditions and massive growth potential. 

With over 50 businesses in China already committed to participating, V-March will serve as a major catalyst for plant-based growth in both China and broader Asian markets. 

 

Why China? Why March? 

Veganuary, which encourages people to try a vegan diet for the month of January, has become a global phenomenon, with 25.8 million participants worldwide in 2025. However, launching it in China during January presents a unique challenge—the Lunar New Year often falls between late January and early February, a time when people gather for traditional, often meat-heavy, celebrations. 

Recognizing this, China Vegan Society created V-March as a better cultural fit, allowing plant-based exploration to take center stage after the holiday season. 

“China boasts extraordinary plant-centered culinary traditions. We have more reasons than ever to celebrate those traditions amid all the health, ecological, and ethical crises we are struggling with today.” 

– Jian Yi, Founder & CEO, China Vegan Society 

By launching in March, V-March aligns with a renewed focus on health, sustainability, and innovation—and the participation of major businesses in China suggests strong market interest in plant-based foods. 

The success of Veganuary has demonstrated that plant-based trials lead to long-term purchasing shifts. V-March is expected to drive similar consumer behavior in China, creating a key opportunity for retailers and foodservice operators looking to expand their plant-based offerings. 

 

What This Means for the Global Plant-Based Movement 

V-March is more than just an extension of Veganuary—it’s an indicator of plant-based eating’s global adaptability. While the concept of a month-long vegan challenge started in the UK, its success across 20+ countries proves that localized, culturally relevant adaptations are key to driving plant-based growth. 

“As people become more aware of the incredible impact our food choices have on the health of our planet, attitudes towards plant-based eating are changing everywhere.” 

– Toni Vernelli, Head of Communications, Veganuary 

With China’s growing plant-based sector and businesses eager to participate, V-March has the potential to drive real market shifts. Buyers should watch closely—this could be the start of a major expansion in plant-based product demand in Asia and beyond. 

Plant-Based Foodservice: The #1 Menu Trend of 2025 

Written by Benjamin Davis on . Posted in Foodservice, Hospitality, QSR, Restaurants, Trends.

Plant-based foods are no longer just a niche offering—they’ve claimed their spot as the number one menu trend of the year. From quick-service chains to fine dining restaurants and corporate cafeterias, establishments are embracing plant-based options not only to meet rising consumer demand but also to align with broader food trends shaping the industry. 

Let’s explore how plant-based foods connect with the other top menu trends highlighted by Total Foodservice and why incorporating them into your menu is a recipe for success in 2025. 

 

  1. Health and Wellness

Today’s diners prioritize wellness, seeking foods that nourish the body while satisfying the palate. Plant-based foods naturally align with this trend, as they are often lower in cholesterol and saturated fats while being rich in nutrients, fiber, and antioxidants. 

Restaurants can tap into this demand by offering whole-food plant-based dishes, such as hearty grain bowls, fresh vegetable-packed salads, and innovative alternatives to traditional meat and dairy ingredients. By highlighting the health benefits of these offerings, you can position your menu as both indulgent and good for your customers. 

 

  1. Local Ingredient Sourcing

Sourcing locally isn’t just about sustainability—it’s about celebrating freshness and supporting the community. This trend dovetails perfectly with plant-based menus, as fruits, vegetables, grains, and legumes can often be sourced from regional farms. 

For example, a plant-based menu might feature a seasonal roasted vegetable platter or a soup made with local root vegetables, showcasing the flavors of your area. Emphasizing local ingredients can also reduce food miles, aligning with diners’ environmental values. 

 

  1. Menu Optimization

In 2025, less is more when it comes to menu design. Streamlined offerings that focus on quality over quantity resonate with customers and make operations more efficient. Plant-based menus thrive in this environment, as a few versatile ingredients—like tofu, mushrooms, lentils or chickpeas—can be prepared in numerous ways to create diverse dishes. 

Consider a plant-based menu that highlights three or four core ingredients, each transformed into appetizers, mains, and even desserts, ensuring your kitchen runs smoothly while maintaining creativity. 

 

  1. Comfort Foods

Comfort foods never go out of style, and 2025 sees them taking on a plant-based twist. Think mac and cheese made with creamy cashew sauce, hearty vegan chili, or decadent dairy-free chocolate cake. 

Plant-based comfort foods appeal to diners seeking indulgence without compromise. They’re also a hit with flexitarians looking for familiar dishes that are better for their health and the planet. 

 

  1. Global Flavors

Plant-based foods offer endless opportunities to explore global cuisines, from Middle Eastern falafel and Indian curries to Thai tofu stir-fries and Ethiopian lentil stews. 

Incorporating plant-based versions of international dishes allows restaurants to expand their appeal while respecting cultural authenticity. By using traditional spices and cooking techniques, you can offer a dining experience that’s both plant-based and globally inspired. 

 

  1. Sense of Community

Restaurants have always been a place for connection, and in 2025, the sense of community takes center stage. Offering plant-based options can enhance inclusivity and guard against the dreaded “veto vote”, ensuring that diners with diverse dietary preferences feel welcome. 

Hosting plant-based cooking classes, community dinners, or partnerships with local vegan organizations can further strengthen your restaurant’s ties to the community, making your establishment more than just a place to eat—it becomes a hub for shared values and experiences. 

 

Position Your Restaurant for Success in 2025 

Plant-based foods are more than a trend—they’re a movement that intersects with nearly every other major trend of the year. From health-conscious diners to sustainability-minded consumers, offering plant-based options ensures your restaurant stays ahead of the curve. 

By embracing these interconnected trends and positioning your menu at the forefront of plant-based culinary innovation and marketing, you’ll not only attract a loyal customer base but also contribute to a more inclusive, sustainable, and delicious future. 

Plant-Based Catering

What’s Next in Plant-Based Catering?

Written by Ben Davis on . Posted in Foodservice, Hospitality.

The plant-based movement shows no signs of slowing down and that means even more choices for caterers that want to expand their plant-based offerings. To stay competitive in this ever-changing landscape, it helps to stay ahead of the hottest plant-based trends–from innovative ingredients and techniques to game-changing advances in flavorings and textures. Here are six catering trends to watch for 2023. 

 

Fun & nostalgia.

After a very challenging few years, people are yearning for carefree fun and whimsy. For kids and kids-at-heart, think dairy-free DIY sundae bars and ice-cream sandwiches made with products such as Ripple frozen desserts and dairy-free Eclipse ice-cream. A yearning for simpler times also means more comfort food. Classics like Sloppy Joes, Chicken Parm, sliders, and tacos made with proteins from companies like Before the Butcher, No Evil Foods, and Blackbird Foods are also popping up on catering menus across the country and will likely continue to be popular for the foreseeable future. 

 

Global cuisine.

Certified Master Chef James Corwell has seen growing interest in international dishes such as plant-based Chicken Tikka, Swiss Braised “Steak” with Mushroom Sauce, Dim Sum, and Coq au Vin. He says that to create the plant-based version of Steak Diane, for example, you need good vegan beef flavoring from yeast, mushroom stock, natural caramel color (optional), lentil cream, Dijon, shallots and mushrooms sautéed in a high quality vegan butter, salt, pepper and fresh tarragon.  

 

Plant-based corporate and institutional catering.

Hospitals, corporate catering, and schools are beginning to embrace more non-meat options, recognizing the health, environmental and bottom line benefits. “Personal awareness has been there but now more college and corporate campuses are bringing more and more vegan offerings than ever before,” says Corwell. One example:  Thanks to an initiative from Sodexo and the Humane Society of the United States, hundreds of university menus across the United States will increase their plant-based meal offerings to 42 percent of total meals by 2025. 

 

Next-level plant-based seafood.

The plant-based seafood category continues to push the envelope with companies like Good Catch Foods, which makes a variety of dishes from classic tuna in mayo to popcorn shrimp to salmon burgers. The Mind Blown Plant Based Seafood Company ups the ante with plant-based shrimp and scallops that’ll fit right in at your next beach themed soiree. Both are made with konjac, a root vegetable that is grown in parts of Asia 

Stellar sauces.

Want to serve a French-inspired feast with classically prepared sauces that don’t use animal products? Corwell says that yeast-derived flavors are getting better all the time, while mushroom powders help create depth of flavor similar to meat. He also says that “cream” from lentils that doesn’t taste like coconut is a game changer. “And never under estimate caramelized tomato paste, fresh herbs and classical aromatics like onion, carrot, celery and garlic, which are time tested and never go out of style,” he adds.  

 

All the Fixins’.

Sure, you can have your pick of plant-based burgers and “chicken” patties but what about the bread and toppings? Fast-casual caterers now have their pick of condiments, toppings and sauces that make plant-based burgers, salads, and sandwiches even more craveable and 100% vegan. Choices range from Vegenaise and American Cheese from Follow Your Heart  to Daiya creamy salad dressing for a classic plant-based Caesar Salad to a Filet No Fish from Good Catch topped with plant-based cheese and a classic tartar sauce without dairy. 

 

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Ben Davis is the VP of Content at Plant Based World Expo, North America’s only professional 100% plant-based focused event.