Plant Based World Expo Engages Food Industry
The third Plant Based World Expo North America returned to the Javits Center in New York on Sept. 8-9. Attendees at the 100 percent plant-based B2B industry event enjoyed innovative new plant-based products, speakers and networking opportunities. There were 3,722 attendees, up roughly 20 percent from 2021, and 232 exhibitors.
“The response to this year’s Plant Based World Expo has been tremendous,” said Chris Nemchek, general manager. “One of our goals this year was to improve the audience quality and increase the number of retail and foodservice buyers at the show, and we are thrilled to report that we increased the number of buyers by 20%.”
Trends on display included:
● Mushroom-based meats, snacks and jerky from Fable, Popadelics and Eat the Change.
● Plant-based meats and seafoods from companies such as Atlas Monroe, Hoya, Unlimeat, The Blue Butcher, Mind Blown Seafood and Finless Foods.
● Functional foods and beverages from Broma, True North, Remedy and Purposefuel.
● Snacks galore from Rule Breaker Snacks, Lupii, Mozaics and Fat Badger.
● Global culinary creativity and chef-crafted products.
● Convenient and accessible frozen and prepared entrees from companies such as Strong Roots and Wicked Foods.
● Elevated plant-based cheeses from Good Plant Foods, Bedda Cheese, Selfish Cow Plant Based Cheese, Plant Perks, Nuts for Cheese, Wildbrine and Miyoko’s Creamery.
“The success of this year’s Plant Based World Expo demonstrates the continued excitement around the plant-based foods industry,” said Rachel Dreskin, CEO of PBFA and The Institute. “Thanks to the strength of our partnership with the PBW team, we were able to put on a fantastic show featuring impactful conference sessions and so many meaningful opportunities for our members to connect with industry leaders and buyers. We look forward to continued growth and the expansion of our joint mission to showcase the power of plant-based.”
The show’s exhibitors were enthusiastic about their experiences at the show, citing great connections and the chance to showcase their products to a highly qualified audience as reasons why they plan to return next year.
“This was Mind Blown’s first year exhibiting at the show and it was incredible start to finish,” said Monica Talbert, co-founder of Mind Blown Plant Based Seafood Company. “The energy and excitement from attendees and other exhibitors was truly electric and so many quality connections really makes PBW a show not to miss!”
Whether they were sampling delicious plant-based frozen desserts and mouth-watering plant-based entrees or learning from expert speakers, celebrity chefs, and industry leaders, attendees agreed that this was the best PBW yet.
“The show has been incredible. We’ve made a lot of good contacts with all the right people to get our product into the right places. We’re looking forward to next year,” said Marc Elkman, co-founder, Mighty Yum.
“This was our first time coming to the show and we have made many amazing connections here–it gives me goosebumps–and we’re excited about following up and our future,” said Camille Holder-Brown, co-founder, Kale Cafe.
Read more about plant-based food in the October issue of Gourmet News. Subscribe today so you don’t miss it!
Zevia Names DeBow Jr. Chief Commercial Officer
Zevia PBC has appointed Greig P. DeBow Jr. as chief commercial officer, effective today.
DeBow brings more than 25 years of experience in the beverage and consumer-packaged goods industries to Zevia’s management team, with a strong track record of leading commercial strategy to fuel revenue growth and profitability. He is responsible for driving market development in support of profitable growth for the Zevia brand through leadership across retail sales, eC\-commerce, business insights/category management and route-to-market and will report to Amy Taylor, president and CEO.
“Greig brings decades of deeply relevant experience, which is essential as we sharpen our go-to-market strategy, strengthen our business partnerships at retail and drive channel and geographic expansion,” Taylor said. “He is a well-respected industry leader and expert who is well-equipped to drive immediate impact and provide critical strategic input on our long-term growth plan. I look forward to partnering with Greig along with the rest of the leadership team as we continue to strengthen the brand, drive profitable growth and realize our mission centered around global health.”
Most recently, DeBow was the senior vice president of aales at Jack Link’s Protein Snacks, the number one meat snack provider worldwide, where he contributed to building a highly profitable category-leading brand. Prior to that, he served as vice president of sales & distribution at Danone North America, where he was responsible for the Convenience, Dollar, Discount, Drug, Export, and Distribution teams across four brand units with a $510 million revenue base.
DeBow also held a variety of roles at Pabst Brewing Company from 2015 to 2019 and gained commercial leadership experience at PepsiCo, Red Bull North America and Standard Beverage Corporation. He received his BBA in marketing and business from Texas A&M University.
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Alaska Airlines Cooks Up Vegan, Plant-Based Options
Alaska Airlines’ Soy Meets World vegan salad includes roasted broccoli, fresh cucumber slices, scallions, pickled carrots, fried tofu and brown rice served over a bed of crisp romaine and baby lettuce greens, topped with roasted cashews, fried onions and paired with a Tamari Chili-Lime dressing.
This summer, Alaska Airlines guests can veg out on board with more gluten friendly, plant-based and vegan meal options available in all cabins. The new vegan option, “Soy Meets World,” is a vegan salad developed in partnership Evergreens, a West Coast-based company that makes gourmet, freshly chopped salads.
“We’re thrilled to offer our guests more healthy and nutritious choices when they fly with us,” said Todd Traynor-Corey, managing director of guest products. “We built our menu thoughtfully to offer more plant-based, vegan and gluten-free options, which include a range of fresh, bright flavors inspired by the West Coast and ingredients that are authentically healthy by nature such as roasted broccoli, crisp romaine and baby lettuce greens, quinoa, fresh fruit and more.”
Alaska Airlines offers three meal options in First Class, including its Signature Fruit & Cheese on flights as short as 550 miles.
It also offers ample food options in Premium Class and Main Cabin, which include up to four fresh options on flights over 1,100 miles and up to five snack items on flights over 223 miles, such as the Mediterranean Tapas Pack (vegan and gluten-free).
Now through October, guests can enjoy fresh summer flavors that include berries, summer squash, corn, citrus and tomatoes. To see all of our food and beverage offerings, visit alaskaair.com.
Travelers can enjoy fresh ingredients inspired by the West Coast, from snacks to freshly prepared meals, by pre-ordering favorites ahead of a flight using the reservation on the airline’s app or alaskaair.com.
Meal orders can be made starting 14 days before the flight, and up to 20 hours before departure.
Snacks and Picnic packs do not require pre-order and are available on board most flights over two hours. Mileage Plan members can store a method of payment in their Mileage Plan account for touch-free inflight purchases, including food and beverages.
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