The third Plant Based World Expo North America (PBW) returned to the Javits Center in New York on September 8 and 9, 2022. Attendees at the 100% plant-based B2B industry event enjoyed innovative new plant-based products, informative and inspiring speakers, and exclusive networking opportunities. There were 3,722 attendees, up roughly 20% from 2021, and 232 exhibitors.
Here are the trends we saw on the expo floor:
- Plant-based meats and seafoods from companies such as Better Balance, Atlas Monroe, Hoya, Unlimeat, The Blue Butcher, Mind Blown Seafood, and Finless Foods.
- Mushroom-based meats, snacks, and jerky from Fable, Popadelics, and Eat the Change.
- Functional foods and beverages from Broma, True North, Remedy, and Purposefuel.
- Easy plant-based Snacks 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.
Stand-Out New Vegan Meat + Dairy-Free Alternative
One of the new products that really stuck out to us was the Better Balance vegan chicken shreds, a high-protein, cholesterol-free, saturated fat-free, gluten-free, soy-based chicken alternative, and their dairy-free sour cream!
We had the chance to try three unique, chef-crafted dishes made using their vegan chicken shreds and non-dairy jalapeño ranch, specially made by Chef Troy Gardner of Dallas, Texas’ TLC Vegan Kitchen.
We were blown away by the authentic, spicy flavors and great texture of the plant-based chicken shreds, it was hard to choose a favorite between the Chicken Tinga, Jalapeño Ranch Dip, and Apple, Agave, and Walnut Chicken Salad.
Chef Troy integrated the Better Balance “chicken” and sour cream into a classic “chicken salad” recipe, along with green onions, shredded carrots, grapes, apples, and walnuts, plus simple seasoning, including sage, and onion powder, topped with tortilla chips and watercress! It was fresh, delicious, and creamy, thanks to the dairy-free sour cream!
Better Balance is currently making their way to restaurant menus across the nation. We can’t wait to see the next chef creations using their shreds and sour cream to come!
Plant Based Expo Key Takeaways
“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.”
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.
Plant Based World Expo (PBW) is North America’s only 100% plant-based event designed exclusively for foodservice and retail professionals, distributors, investors, and manufacturers. PBW combines a world-class conference with an exhibition showcasing thousands of innovative plant-based food products and brands from around the world, plus high-level networking and tasting opportunities. PBW is the official tradeshow of the Plant Based Foods Association.
