One huge trend at the recent SUMMER 2023 FANCY FOOD SHOW was ubiquitous– a laser-focus on plant-based foods.
What is the difference between plant-based and vegan diets? Simply defined, vegans abstain from meat not only for health but also for environmental/social justice issues, as well as animal welfare.
Plant-based diets focus more on the health aspect of eliminating animal products, getting the most sustenance from plants, and minimizing processed and refined foods.
This year’s show had a whole “Plant-Packing District,” dedicated to vegetarian-forward innovations. Mushrooms factored into many products, including crunchy shiitake snack chips called Popadelics and a first-of-its-kind mushroom broth in a ready-to-drink, pop-top can from New Jersey’s Two River Mushrooms. You can drink it cold or hot and can even add it to a number of recipes to create a savory recipe.
Also pervasive were various non-dairy cheese products such as American-style cheese slices by Armoured Fresh made from almond milk and Foodie Farmers’ shelf-stable Cashew Parm, which founder Alison Elliott used to create a queso dip available to sample.
The coup de grâce was California’s Prime Roots line of sliceable deli meats made from koji, an Asian fungus commonly used to produce soy sauce and miso. The group put out an impressive spread of faux salami, pepperoni, turkey, ham, and pâté.
Many of these products are already in distribution at Delis in California and in New York City, and the company is currently expanding its presence nationwide.
Next up: a proliferation of bespoke, nonalcoholic drinks.