Plant Based World Expo North America held its fifth event Sept. 24-25 at the Javits Center in New York City, presenting the future of the industry to retail and foodservice professionals.
The event highlighted the innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage for key stakeholders.
“This year we marked the fifth annual edition of Plant Based World Expo with true collaboration from across the sector. 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,” said Jonathan Morley, event director.
“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.”
Over the course of two days, the the expo broke a record for the number of buyers in attendance, with thousands of visitors at the show, two-thirds of which having direct purchasing power. These buyers represented sectors such as foodservice, retail, hospitality and distribution.
Other attendees included senior executives from major companies who attended alongside other key industry players, including menu planners, product developers, academic researchers and government officials.
Buyers and exhibitors took advantage of an expanded Hosted Buyer Matchmaking Program during the event, which facilitated more than 500 meetings. Companies including KeHe, Sodexo Campus, Fresh Thyme Market, Parkhurst Dining, Clark Distributing, Roots Market and Country Grocer participated in pre-scheduled meetings with suppliers who were matched using retail insights from SPINS – which took place in a dedicated area on the expo floor.
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Feeding student populations
The Plant Based World Expo North America had great participation from foodservice and hospitality groups serving schools and colleges.
Jamie Moore from Eaton Park Hospitality met with plant-based manufacturers during the show.
“We have a division called Parker’s Dining that oversees colleges and universities. I’ll tell you, what really excites me about plant-based is the opportunity to bring something into a dining hall, specifically with our college students, and get the ‘wow’ factor from them. From something that they would have never, ever guessed was plant-based.”
Rob Morasco, culinary director at Sodexo, hasn’t missed the event for three years.
“It’s just so ever-changing and it moves so quickly. Every year that I come back 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. Companies are making it plant-based and making it taste more and more like the thing that it’s replacing.”
Global innovations
The Plant Based World Expo North America was a hub of global innovation, featuring international participation with exhibitors and products from around the world. These products exemplify the industry’s advancement toward achieving taste, texture and nutritional parity with traditional animal-based foods while being mindful of dietary requirements faced by customers.
Companies like Gardein and Oatly highlighted the lower environmental impact of their offerings compared to conventional meat and dairy, reinforcing the crucial role of plant-based options in creating a sustainable food future.
Trends in focus
The nutritional qualities of plant-based products were high on the agenda, and some exhibitors were presenting solutions to help manufacturers boost healthfulness and create more nutrient-dense products.
Trends also were discussed widely in the educational program and for the first time, the event opened all educational sessions to attendees and exhibitors at the show, creating a collaborative atmosphere for different sectors to interact with each other and for learnings to be shared.
Industry experts
A lineup of expert speakers delivered insights on the latest trends, challenges and opportunities in the plant-based industry across three theaters.
Among the highlighted sessions, Jonathan Deutsch and Ila Fennie of Aramark discussed their research on “Choice-Based Menu Interventions for Reducing Carbon Emissions,” revealing strategies for encouraging plant-based choices in university dining.
Jay Margolis, CEO of SPINS, led a keynote on integrating plant-based products into everyday meals, joined by Joseph Saine from Impossible Foods, offering a deep dive into consumer behavior and the adoption of plant-based meats.
Additionally, menu engineering expert Sean Willard shared strategies for enhancing plant-based offerings in dining establishments, emphasizing the expo’s commitment to elevating plant-based cuisine across various sectors.
Award winning products
On the first show day, the plant-based business community VEGPRENEUR hosted its inaugural awards ceremony in partnership with Plant Based World Expo.
After conducting more than 450 product tastings, scoring against sustainability, taste, packaging, innovation and market viability, 16 winners were crowned at a ceremony. They included milkadamia, Seed & Shell, Nature’s Fynd, UNCLE NICK’S, Voyage Foods and Yo Egg.
The Plant Based World Expo North America will return to the Javits Center on Sept. 24-25, 2025.
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