This past September marked the fifth year of Plant Based World North America, held at the Javits Center in New York City. Up-and-coming, and leading names in the plant-based space presented products to retail and foodservice professionals. An attendance record was set for buyers. Much of the event was focused on innovation and longevity for the industry. Companies like KeHe, Fresh Thyme Market, Roots Market, Country Grocer and more were on hand to scope out the latest offerings and gain valuable market insights.

“This year we marked the fifth annual edition of Plant Based World Expo with true collaboration from across the sector,” shared Jonathan Morley, Plant Based World Expo Event Director. “We are thrilled to have hosted so many buyers at our event and showcase the longevity and importance that the plant-based food industry holds. We firmly believe that the plant-based food sector holds the key to food system transformation that is desperately needed in 2024 and beyond. It is our privilege to create a space for the wider food and beverage industry to learn about the opportunities it presents, and further efforts to change the world for the better.”

A few of the trends and innovative brands we spotted at the show:

Seafood Alternatives

Konscious Foods was on hand, delivering bites of plant-based California Rolls and Salmon Avocado Rolls, highlighting vegetable ingredients, and fishless caviar. They also produce onigori and kimbap options, giving a sustainable twist to Japanese and Korean delights. 

Sustainable Sips 

Among the groundbreaking products was Milkadamia’s "milk leaves"—a dried version of the brand's creamy oat and almond milk that can be rehydrated with water. One sheet yields an 8-oz. glass of milk and promotes 94% less packaging waste.

Pass the Cheese-less Toppings

Several companies brought forth dairy-free versions of popular cheese items. Panacheeza is a plant-based parmesan cheese topping, created by Janessa Steenberg. Concerned about the impact of animal products on human health, she went to the kitchen and created a plant-based version of one of her favorite cheeses. Made with garlic powder and organic cashews, among other ingredients, the texture and taste comes deceiving close to real grated parmesan.

Devious Foods unveiled its take on a parmesan-alternative, as part of its Protein SZN line. Salt and Pepper, Cashew Parm, and Superfood topper all offer 10-g of protein per serving. The toppers are made from pumpkin seeds and seasoning, ready to brighten up dishes. 

Plant Ahead also showcased several of plant-based cheese products. The products are available for retail and foodservice and have options to meet lactose-free and kosher dietary needs. The company has everything from cream cheese to mozzarella and sliced cheddar and gouda.

Meatless Options

Before the Butcher was on display, showing off a wide range of meatless options. President and Founder Danny O’Malley gave us a glimpse at what’s ahead with the brand's mockups of jerky sticks, made with sunflower protein.

Sweet & Indulgences 

Bunnie Cakes, a vegan bakery from Florida, showcased ready-to-bake Very Vanilla and Chocolate cupcake batter, and ready to eat Very Vanilla frosting. They are egg-, soy-, and nut-free and both mixes yield 24 cupcakes with 50 calories per serving.  

Another sweet treat was 7th Heaven Chocolate, which gave attendees a taste of Oat Milk Peanut Butter Cups. The treats are made with fair trade cocoa and are non-GMO. All of the chocolate is vegan and offers a smooth and creamy finish.

Swish Exquisite Cocktails is looking to expand to the U.S. market. The company's drinks are available as both alcoholic and non-alcoholic varieties for the sober curious crowd. They are free of all 14 allergens, gluten and dairy free. They are available in delicious flavors like Pina Colada Spritz, Key Lime Mojito Fizz, and Dolce and Banana Spritz for something sweeter. 

Healthy Options for Students

An area of emphasis for many companies was foodservice and hospitality, especially serving schools and colleges. Members of this industry met with plant-based manufactures. "Every year that I come to this show, there’s a new way someone’s taking this approach, whether it’s steak or a piece of chicken or a slice of cheese,” remarked Rob Morasco, Culinary Director, Sodexo. “Companies are making it plant-based and make it taste more and more like the thing that it’s replacing.”

Next year, the event will be back in New York City, September 24-25, 2025.