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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 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.