GOOD PLANeT Positions for Growth
By Lorrie Baumann
GOOD PLANeT, which makes plant-based cheese for the foodservice and retail markets, has been on a strong growth trajectory since its 2018 founding by David Israel and is now poised to continue that upward trajectory with the hiring of Bart Adlam as a co-Chief Executive Officer, along with Adlam, and its recent completion of a $12 million funding round.
With the addition of Adlam to his executive team, Israel is aiming at a bullseye currently marked with the names of Daiya, Field Roast and Follow Your Heart, category leaders in plant-based cheese, based on their retail sales. Adlam will be focusing on operations while Israel continues to lead the company’s innovation, partnerships, branding and sales efforts.
GOOD PLANeT launched into a rocket-fueled market for plant-based cheese, starting with foodservice sales in late 2018 and entering the retail channel early in 2019. While total U.S. retail food sales grew by 2 percent in 2019, retail sales of plant based foods grew by 11 percent to more than $4.98 billion, according to the Good Food Institute’s “2019 State of the Industry Report” for plant-based meat, eggs and dairy. Retail sales of plant-based cheese grew by just over 50 percent from 2017 through 2019 to reach $189 million in 2019, according to the report, which relied on data collected by SPINS.
Retail dollar sales of the U.S. natural and specialty cheese market as a whole reached $16 billion in 2018, according to market research firm Packaged Facts. Sales increased at a compound annual growth rate of 2.4 percent between 2013 and 2018.
Plant-based cheeses accounted for 1 percent of retail cheese sales in 2019, according to the Good Food Institute, although its report notes that the share of plant-based food in each of the categories considered in the study is significantly higher in the natural channel than in mainstream grocers. This matters because the trends that show up in the natural channel are often bellwethers that consumers in mainstream supermarkets will soon follow. In the natural channel, plant-based cheeses accounted for 17 percent of the dollar share of the cheese category in 2019.
This is the landscape in which Cleveland Avenue, an investment firm specializing in restaurants and in food and beverage brands, led GOOD PLANeT’s $12 million funding round, which closed in July of this year. Its portfolio includes investments in Beyond Meat and Farmer’s Fridge as well as GOOD PLANeT.
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With that new funding in hand to be used for product development, sales and marketing, Israel aims to double GOOD PLANeT’s year over year sales. “We’ve seen some exponential growth since launch in 2018. We see that continuing – that trend – if not increasing,” he said. “We’ve been a scrappy start-up team. It was really time to grow up…. We continue to figure things out and be scrappy, but we wanted to bring in someone who’s been there, done that, and can take us to the next level quickly.”
Adlam joins the company as his latest move in a 30-year career in consumer packaged goods, starting with marketing positions after receiving his Masters in Business Administration degree from Queen’s University in Kingston, Ontario. He was previously CEO of Chef’s Cut Jerky for almost two years, ending his tenure there when the company was sold in July to Sonoma Brands for an undisclosed price, and before that, he ran the siggi’s yogurt brand for the six years immediately prior to the company’s sale to Lactalis in 2018. He currently sits on the board of directors of Lavva and Aloha Foods, both plant-based brands, and this is his third stint as CEO of a specialty food company positioned to grow its brand.
Existing foodservice customers are pushing the company to create a plant-based Mexican blend as well as a mozzarella-type cheese, according to Adlam. And, in addition to gains realized through sales of new products, the company is planning to extend its reach into the retail market. “There are a lot of retailers to go after,” he said. “That’s what makes this so exciting.”
Setting a course on that trajectory would be an ambitious undertaking at any time, but Israel and Adlam are doing it in the midst of a pandemic. While they acknowledge some uncertainties, they don’t think that’s just nuts.
Although COVID-19 has certainly landed a punch on GOOD PLANeT’s foodservice business, the company has seen its retail sales go through the roof, Israel said. Plant-based foods were among the fastest-growing food categories in retail food stores as the COVID-19 pandemic shutdowns set in. Plant-based cheese’s retail sales grew at a 95 percent clip in March of this year during the peak panic-buying weeks. In the four weeks following the panic-driven grocery shopping, the category still grew by 54 percent, according to a May 26 report by the Plant Based Foods Association, which used data collected by SPINS.
“I’m all in on plant-based,” Adlam said. “I fundamentally believe that plant-based is the future of food. We don’t have all the answers yet about COVID. Regardless of how things go with COVID, we do feel like plant-based is going to march upwards…. Growth is going to come from Americans who want to move away from dairy.”
Loop Now Available in 48 Contiguous States After Successful Pilot
Loop™, the global circular shopping platform launched last year by TerraCycle, is now available in every ZIP code in the 48 contiguous states. This marks a milestone as the platform’s initial pilot phase is now expanded to an unlimited number of users nationwide. Since its launch in 2019 in the northeast U.S. and Paris, France and, most recently in the UK in July, Loop has seen substantial growth in its brand partners and product assortment – now with more than 80 brands and 400 products globally — and more than 100,000 people signed up for the service.
Loop enables consumers to shop for brands in durable packaging that is reused until the end of its life, creating a circular system designed to put an end to disposable single-use packaging. From global companies such as Unilever and Nature’s Path to independently owned businesses such as Reinberger Nut Butters, Melanin Essentials and Soapply, brands of all sizes in multiple categories have joined Loop and rethought their packaging to make it durable.
“Consumers across the country have urged us to bring Loop to them so we’ve scaled as quickly as possible to make that happen,” said Tom Szaky, Founder and Chief Executive Officer of Loop and TerraCycle. “With consumers shopping more and more online this year, the need for our sustainable, waste-free solution has become even more important.”
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While available solely online today, Loop will be available in-store when it is embedded in its retail partners brick and mortar spaces in 2021. Next year, consumers will be able to shop for Loop products in select Kroger stores in the United States. Also in 2021, Loop is scheduled to expand to Canada, Australia and Japan.
How Loop works: Loop customers can place orders at www.loopstore.com (US), www.maboutiqueloop.fr (France) or www.loopstore.co.uk. They receive their durable products in Loop’s exclusively designed shipping tote. After use, consumers place the empty containers back into the Loop tote and go online to schedule a pickup from their home. In the future, customers will be able to drop off empty containers at retail locations. Loop cleans the packaging and will promptly replenish products as needed to the consumer.
Parmigiano Reggiano Consortium Appoints Chef Michele Casadei Massari as U.S. Brand Ambassador
The Parmigiano Reggiano Consortium has entered into a partnership with renowned Chef Michele Casadei Massari, who will be serving as the Consortium’s United States Brand Ambassador. Throughout the coming year, Massari will promote Parmigiano Reggiano’s presence in the United States from gastronomic, cultural, and nutritional perspectives.
One of the oldest and richest cheeses in the world, Parmigiano Reggiano is produced today essentially as it was 900 years ago: using the same ingredients (milk, salt and rennet), with the same craftsmanship and technique that has undergone few changes over the centuries. Following very specific specifications of temperature control and aging variables, Parmigiano Reggiano must be produced in the area of origin which includes the provinces of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. From these deep roots in a protected and respected environment come the unique qualities that make Parmigiano Reggiano a true masterpiece of Italian cuisine.
As the official U.S. brand ambassador for Parmigiano Reggiano, Chef Massari will share his passion for this extraordinary cheese through educational events and culinary experiences that will take place virtually as well as on-site at his restaurant Lucciola on New York City’s Upper West Side. Events tentatively slated for 2021 will allow people across the country to better understand how authentic Parmigiano Reggiano is different from ordinary parmesan cheeses, experience its unique and distinctive taste, learn about its health benefits, and gain insight into its integral role in Italian culture.
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In addition, Massari will represent Parmigiano Reggiano at local trade shows and conventions, to celebrate, discuss, and showcase the cheese among a vast professional network, furthering the Consortium’s ongoing efforts towards American awareness and understanding of Parmigiano Reggiano within the food retail and hospitality industries.
“More than anything, I want to help people understand that by eating better food they will feel happier. Eating real Parmigiano Reggiano is one great way to enjoy a rich experience within a clean diet. I will be introducing some new, and very healthy, recipes as well as some exceptional pairings,” said Massari.
In conjunction with Massari’s tenure as ambassador for Parmigiano Reggiano will be the launch of a website dedicated to the promotion of activities, recipes and interactive content surrounding Chef Massari and Parmigiano Reggiano. The website will be iterative, accumulating additional features, recipes, and articles as the year progresses. The site will also play host to an ongoing podcast series featuring Massari.
