Here Is Why You Should Attend Plant Based World Expo NYC 2023

We sat down with Ben Davis, Content Chair and Strategic Advisor at Plant Based World Expo to learn more about the upcoming NYC Expo and what trends he is seeing for plant-based companies!

Why should one attend the Plant-Based World Expo in NYC?

Plant-Based World is where decisions get made. Since 2019, the Plant Based World Expo has been the go-to place for buyers, retailers, and food service professionals to try the latest and greatest plant-based food products. We have seen steady and sustained growth since the first PBW, and this year, we are expecting over 4,000 attendees and 200+ exhibitors and sponsors, and a significant increase in the number of buyers. We’ve added aHosted Buyer Prograis, a curated business-to-business matchmaking program to connect qualified exhibitors and buyers from retail and food service. We’ve also added aBuyer Education Theater (open to all attendees) to learn what’s important to key food service and retail buyers and feature speakers from the Food Marketing Institute, Sodexo, JBH Advisory Group, Target, and more.

Our new Executive Summit is a two-day event during PBW designed for industry professionals to learn from industry leaders and pioneers who are shaping the future of the plant-based sector, including a world-class lineup of speakers from Dao Foods, Infinite Foods, Eat JUST, American College of Lifestyle Medicine, No Evil Foods, Dot Foods, SPINS, Plant Based Foods Association, Before the Butcher, Whole Foods Market, Purple Carrot, and many more. Topics include everything from the Path to Profitability to the Next Generation of Plant-Based Protein, offering a well-rounded educational program where all the industry can find vital, related content for their business.

What trends are you seeing in the plant-based food space?

Global expansion, global flavors, and spices. PBW has expanded the International Pavilions this year, so attendees will have an opportunity to explore the global influence of plant-based foods from countries including Italy, Brazil, Denmark, Peru, France, the UK, Thailand, Australia, and Canada at the expanded International Pavilion.

We’re seeing increasing interest in healthier plant-based snacks and prepared foods using sustainable ingredients like hemp, jackfruit, and seaweed.
Restaurants and food service expanding their plant-based menu offerings.
Favorite brands like Kerry and Ben & Jerry’s offer plant-based options.
Fermentation and advances in flavoring technology.
Mushrooms are still hot–we are doing a panel on mushrooms as a center-of-the-plate protein that features Chef Eric Ripert, co-founder of Le Bernardin. Both Fable Food and Popadelics made a big splash last year with their ‘shroom-based products. They will be returning this year along with Myco Technology, a company that harnesses the metabolic engine of mushrooms using natural fermentation to create novel ingredients like mushroom-based protein.
Alternative seafood is another growth category, driven mainly by concerns about overfishing and the environment. For instance, PBW exhibitors Mind Blown Plant-Based Seafood Company makes plant-based versions of popular seafood dishes like Dusted Shrimp, Dusted Scallops, Coconut Shrimp, and Crab Cakes. In contrast, Jinka makes plant-based tuna in different flavors, perfect for sandwiches and salads.

Plant-based meats continue to be popular and companies are constantly innovating and coming out with new products like plant-based seafood, crumbles, chicken, hot dogs, burgers and sausages. New PBW exhibitor Smoky Mmm Meats offers BBQ faves like plant-based Texas-style BBQ brisket and half smokes.

Is there a brand you’re particularly excited about right now?

Anything using mushrooms, tempeh, seitan, or other less processed plant-ingredients to create center-of-the-plate products! I will have more to report at/after the show once I have a chance to sample the latest.

How have current market conditions impacted retail and food service strategies for plant-based brands?

As the plant-based industry has matured and become more mainstream, consumer demand across retail and all sectors of the food service industry has increased. However, we’re all facing rising prices and food costs, so strategies must address those costs while meeting more discerning consumers. Fortunately, focusing on plant-based ingredients and menu items provides a much-needed solution. Retail and food service companies are hungry for ingredient sources and products that fit their budget and satisfy customers, as well as how to source these ingredients most effectively and efficiently.
There are more options than ever to satisfy just about any appetite, and next-generation plant-based meat, egg, and dairy products are becoming increasingly competitive with animal products on taste, price, and accessibility.

Given the current funding environment, how should plant-based food makers go about raising capital?

Ensure you understand the market, product differentiators, and target customers before you go after capital.
Make sure your fundamentals are buttoned up. Have a go-to marketing strategy and launch plan in place.
Stay up to date on news and trends and read industry/trade publications so that you are as well-informed as possible.
Talk to other entrepreneurs who have been successful in this space. What challenges have they had to overcome? What have they learned? Find a mentor who can guide you through the process of bringing a new product to market and raising capital.
Do your research and get as much feedback as possible on the product you’re trying to launch. Is there demand? How can you differentiate yourself? Would it make more sense to partner with an existing brand? How will you fund your company? These are just a few questions you should be able to answer.
Be sure to attend our “Path to Profitability” session in the Executive Summit conference program!

Anything else you’d like to share?

This year’s event is going to be a special one. The opportunity is now to come together, collaborate, face challenges head on and build a resilient, equitable food system for generations to come. All those making their way to NYC for Plant Based World this September are choosing to be a part of this effort to make the world a better place through food. Thank you for the support and see you in New York!