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!
