Growing the Business of Plant-Based Foods in a Changing World

 Plant Based World and Plant Based Foods Association team up to advance the plant-based foods market by Julie Emmett Riding on the tailwinds of a successful 2019, 2020 was off to a strong start for the natural foods industry. Stakeholders, suppliers, and retailers like Hannaford, a supermarket chain operating in New England and New York,…

Musings of a Master Chef: Southern Greens

by James Corwell, Certified Master Chef In the South, there is a long tradition of braised collard greens and black-eyed peas to start off the new year. This is serious business in Atlanta, my hometown. The tradition ushers in good fortune as black-eyed peas represent good luck (and some say coins) and the greens represent…

Musings of a Master Chef: Rich In Chocolate

by Certified Master Chef James Corwell This time of year we seek to celebrate the best in ourselves, family and friends.  Connecting and reflecting in the dormant months of the year is part of the human-psyche. This is our collective time for retrospection, to adorn, to celebrating traditions and to nourish the soul with company,…

State of the Plant-Based Union with Elysabeth Alfano

Thank you to all those who attended our live webinar, State of the Plant-Based Union: Elysabeth Alfano Recaps 2020 and Shares Trends for 2021. It was quite the information-packed presentation and extensive Q+A that took us 10 minutes over our scheduled time. For the retail and foodservice buyers in our audience, along with the manufacturers, investors and…

One Pot Meals!

by Miriam Hahn The holidays are upon us and for most that means we get a little less structured with our routines and have less time in the kitchen. So now is the time to pull out the one-pot recipes that taste great, are quick to make, store well in the fridge and keep us…

Sweet Potato Toast for Breakfast!

by Miriam Hahn As we all strive to eat healthier, working vegetables into breakfast is a great way to start the day. The current craze of avocado toast has helped introduce this concept and I believe it has opened the door for even more veggie breakfast possibilities. Sweet potatoes are high in vitamin A, vitamin…

This UK Company Will Make You LoveSeitan

An entrepreneur for over 9 years, Steve Swindon spotted early on the growth potential for plant-based meat alternatives, and created his LoveSeitan brand with co-founder Nick Abear. They set out to revitalise a centuries-old process with modern flavours to bring about a range of meat alternative products including chorizo, pepperoni and sausages. We spoke to…

State of the Plant-Based Union: A 2020 Wrap-Up Webinar with Elysabeth Alfano

2020 has been quite a year and we have all been impacted both personally and professionally. While businesses across all sectors have seen unprecedented challenges, the plant-based food market as a whole continues to see substantial growth and even bigger potential. In this 1-hour webinar including Q&A, plant-based business consultant and host of the Plantbased Business Hour, Elysabeth Alfano…

Soup Time! Classic Lentil Recipe

by Miriam Hahn Coming off of a holiday week full of food planning and preparation, I like to get back to basics with quick and easy recipes. My favorite basic is this classic lentil soup. It really packs in the nutrients and can be eaten alone or paired with a salad or sandwich. Lentils are…