Born in Brazil– a nation recognized for its animal-based fare– PlantPlus Foods has been pivotal in spearheading the surge of vegetarian and vegan cuisine in the country. Since its inception in 2020, the company has expanded its reach across the Americas with its acquisition of the plant-based Canadian favorite, Sol Cuisine, and the allergy-friendly, whole foods brand, Hilary’s. By expanding its portfolio of vegan protein options, PlantPlus values its ability to offer the gift of choice to its customers. From indulgent, plant-based versions that remarkably recreate animal-based proteins to wholesome, veggie-forward options, their collective product line portrays the evolution of our palettes as we learn to celebrate the wonders and diversity of eating, living, and thriving plant-based. As the team gears up for the launch of some fun, new products in the United States and Canadian markets, VEGWORLD sat down with the Director of Culinary Innovation and Food Culture at PlantPlus Foods, Chef Andrew Moltz, to learn all about the exciting innovation cooking in the PlantPlus kitchen!
VW: Tell us about your culinary journey in the plant-based food space and what sparked your curiosity to explore this market.
Chef Andrew: Bringing great-tasting foods that are also nutritious to as many people as possible has always been a primary focus in my career. The plant-based food category is an inspirational place to focus as it is so expansive and brings endless opportunities to innovate while shaping consumers’ eating habits that can lead to happier, healthier living.
VW: In your opinion, what sets PlantPlus Foods apart from other plant-based protein and food companies in the market?
Chef Andrew: PlantPlus Foods operates with a clear sense of purpose. Our daily motivation is rooted in redefining the significance of choices within the plant-based food domain. We draw inspiration from individuals and possess a profound enthusiasm for delivering exceptional, global culinary experiences. Our product range reflects this commitment, featuring a wide variety that caters to diverse consumer preferences and lifestyles. We firmly believe that we hold the potential to influence food culture by making plant-based options easily accessible to consumers, whether they’re shopping at retail stores, supermarkets, or dining in restaurants.
VW: Why is the power of choice important for your mission to feed the consumers more plant-based or plant-forward eats?
Chef Andrew: “Power of Choices” is an integral part of our value to the market. That is because we cater to consumer lifestyles, designing delicious foods that bring versatility and convenience to address multiple dayparts and occasions. For example, Hilary’s veggie bites and fritters pair excellently with salads, as a side dish, or even as a wholesome snack for any time. The Sol cuisine cauliflower wings are always a hit, as appetizers or a great-tasting side to any meal. Finally, our cooking strips and grounds are delicious options to fit multiple recipes, making plant-based dishes easy, tasty, and enjoyable for any occasion. In addition to these, we offer a range of classics such as burgers, breakfast sausages, chik’n nuggets, tenders, and bites.
VW: What are some of the new products that customers can find on the grocery store shelves these coming months?
Chef Andrew: We have some really exciting new products launching this year, including our new Hilary’s PrimePlants line in the US and Canada, with a complete range of veggie-forward products powered by nutritious superfood ingredients. That line includes a super mushroom burger, curry bites, sundried tomato fritters, and a beet popper. All of them have proven to delight flexitarians, vegetarians, vegans, and foodies of all ages! In addition to that, we are launching a robust lineup behind our Sol Cuisine brand in Canada. The new line brings Chik’n Strips (Fajita style and Lemon Garlic flavor), and new Crispy Chik’n Burger patties as well. We are also launching cooking strips, grounds, and toppings for use in food service recipe applications, in addition to delicious homestyle and spicy plant-forward chik’n nugget flavors.
VW: Which product(s) would you recommend to the plant-based food skeptics?
Chef Andrew: Skeptics might not believe that meat-like, plant-based foods might deliver a great taste experience. Or they may not have discovered how delicious veggie-forward foods can be– in addition to being packed with great nutrition. We would absolutely recommend our Sol Cuisine Chik’n Strips, Burger Patties, and Chik’n Tenders, which demonstrate how far the industry has come to deliver foods that truly replicate the meat-like experience.
But for next-generation, plant-forward food creations we have our Hilary’s PrimePlants portfolio, a perfect solution for those who want the goodness of veggies and superfoods in amazing recipes that have been chef-crafted, delivering great flavor profiles inspired by global cuisines.
VW: Do you have a favorite PlantPlus Foods product to cook with? If so, what’s your favorite dish to make with it?
Chef Andrew: The new Sol Cuisine Chik’n Strips, which for now are only available in Canada, have unlocked new potential for anyone to quickly and easily create delicious meals at home. My favorite is to sauté the Fajita Chik’n Strips with peppers and onions and serve with fresh pico di gallo, guacamole, and tortillas. Perfect for a fajita fiesta!
VW: What do you envision the future of food looking like?
Modern consumers are setting higher standards for their food choices, expecting nothing less than exceptional quality at competitive prices. Plant-based foods, in particular, are required to not only be innovative and delicious but also serve a genuine consumer demand. Furthermore, in this age of readily available information and heightened awareness, it is imperative that we create novel products using ingredients that are not only wholesome but also sourced responsibly and ethically, with full traceability and sustainability in mind. Consumption, while important, is just one facet of a sustainable food ecosystem. Looking ahead, the future of food promises exciting technologies that will open up a world of new choices tailored to diverse consumer lifestyles.
VW: What excites you the most about the future of plant-based foods?
Chef Andrew: The realm of plant-based cuisine has experienced a remarkable transformation, extending well beyond the initial popularity of meat-like burgers that marked its mainstream emergence. In line with this evolution, PlantPlus Foods remains steadfast in its dedication to providing top-tier products that our discerning consumers crave. However, our commitment extends beyond just meeting existing demand; we are equally focused on influencing the growth of this culinary movement, making it accessible to a broader audience through an enticing array of distinctive and delectable food options, recipes, and convenient ready meals, suited for a wide range of dining occasions, whether enjoyed at home or on the go.
To our North American readers- the new Hilary’s PrimePlants products are available at select Sprouts stores in the United States and will expand to other retailers in the coming months. Our Canadian crew can find the new Sol Cuisine products using their store locator.
PlantPlus Foods
PlantPlus Foods offers the next generation of chef-inspired, plant-forward foods. We are not a meat analogue company. Instead, we believe that eating great means fueling your body with the nutrients it needs, while enjoying every bite. We’re on a mission to nourish the power of choice, so consumers can enjoy plant-forward foods that are flavorful and nutritious. We’ve cooked up a wide array of delicious, exciting options for every taste and occasion: snackable and shareable appetizers, entrees, nuggets, wings, grounds, meatballs, burgers, and more. Customers can find us under several brands, including Hilary’s PrimePlants, Sol Cuisine, and PlantPlus Foods (with focus in PL and Foodservice solutions), at our retail and restaurant partners. Learn more at plantplusfoodsnorthamerica.com.
Hilary’s PrimePlants
Hilary’s PrimePlants harnesses the whole power of plants to help people thrive today and tomorrow. Our tasty, allergen-friendly choices are made with real vegetables, grains, herbs, and spices designed to keep you feeling energized and joyful. It all started in a restaurant in Kansas, where customers called our founder’s house-made veggie burger “The Best in the World.” Now, 17 years later, our inventive vegetable burgers, patties, bites, and poppers can be found nationwide. All of our nutritious options are free from gluten, soy, dairy, eggs, nuts, and artificial ingredients. Find us in the freezer aisle of your local grocery store.
Sol Cuisine
Sol Cuisine is a trusted legacy brand that crafts creative, plant-based cuisine worth sharing. Our chef-made and curated foods combine unexpected ingredients to deliver superior taste without compromise. From mouth-watering plant-based burgers, meatballs, chik’n and f’sh filets, to wings, bites and more, our foods serve as the perfect addition to any social gathering, menu, or standalone protein-packed snack — each designed to help our community create new experiences, flavors, and cuisines. We use only the best-possible ingredients and offer options that are kosher, halal, gluten-free, and soy-free. Learn more at solcuisine.com.
About the writer
Shriya Swaminathan is a Chicago-based animal rights activist and Science Policy Advisor at PETA’s Laboratory Investigations Department. She certified as a Vegan Hospitality Consultant and founded Nourish by Shriya, where she seeks to help restaurants attract the growing conscious consumers. She loves traveling, exploring new vegan eats, and sharing stories of trailblazing pioneers, activists, innovators, entrepreneurs, and creatives. When she’s not volunteering with animal advocacy groups or co-hosting the Animal Liberation Hour podcast, you’ll find her hanging out with her best friend and companion dog, Halley.
