



If the Expo revealed anything, it was that plant-based foods are taking up more space on the plate than ever before, with meat- and dairy-alternatives leading the charge. According to new data from SPINS, sales of plant-based foods topped 4.9 billion in 2016, growing 3.5 percent from the prior year, with 55 percent of consumers reporting they want to eat more plant-based.





In the words of Tofurky’s R&D chef Greg Rekas, “There are obviously plenty of opportunities for vegan companies right now!”





His statement felt especially poignant as we stood jammed into the crowded Tofurky booth, flanked on all sides by stands promoting products with “vegan,” “dairy-free,” and “plant-based” callouts.





Not featured: quinoa milk, cashew milk, tigernut milk, almond milk, coconut milk--you get the (non-dairy) picture



Sales of plant-based meats have reached $595,619,723 so far in 2016









The market is clearly taking notice of this demand and responding with some amazingly creative and delicious foods. Of course, this was awesome news to me for a variety of reasons. First, more of these products on the market means greater access to healthy, sustainable, and humane foods for all, which hits at the heart of The Good Food Institute’s mission. Second, I had the opportunity to preview some delicious product samples and meet the mission-driven innovators who are transforming our food system.





In a panel hosted by The Plant Based Foods Association, government affairs consultant and organic food advocate Elizabeth Kucinich spoke about how critical it is for both markets and policymakers to encourage the continued growth of the segment, not only because of the profit potential, but because these popular foods are also the solution to some of our planet’s most pressing public health and environmental concerns.





Spending some time with Michele Simon, executive director of the Plant Based Foods Association





In a food system where these products are competing with the well-funded, deeply entrenched meat, dairy, and egg industries, collaboration between all players is key. Michael Lynch, VP of marketing for Daiya Foods, summed it up nicely:





We’re in the midst of a fundamental consumer shift. Plant-based is not going away, and people know more about the benefits of eating this way than they ever did before. It’s up to companies to leave our brands at the door and work to move this industry forward and make it easier for people to pick these better options.





Plant-based foods have moved solidly into the mainstream, but there is still work to be done. To learn more about how The Good Food Institute supports new development and greater access to these world-changing foods, visit our website

Hello good foodies! It’s your humble blogger here, full of insights and data to share from this year’s Natural Products Expo East, which gathered together thousands of exhibitors, speakers, and new products to review the latest food trends and chart a course for the future of the food industry.