Plant Based & Vegetarian

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SupplySide Global is the premier event for health and nutrition industries, uniting professionals from the dietary supplement, food and beverage, pet health, and personal care industries.

From almond-based holiday creamers and non-dairy protein shakes to heat-forward cheeses and precision-fermented whey, brands are expanding beyond traditional plant bases. New formats and flavor trends—from horchata to corn milk—highlight how flexitarian demand is reshaping the category.

Cherry is having a moment, and ALOHA’s new Chocolate Cherry Bar proves why. The limited-edition flavor delivers comfort, function and flavor in one balanced bite.

Sugar reduction is vital for weight-conscious consumers, and the plant-based food market, especially dairy alternatives, is expected to hit USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy is challenging. Rachel Zemse, a food scientist, offers insights on sweeteners for plant-based milk, yogurt, and ice cream.

Impossible Foods’ plant-based beef and burgers are now NSF Certified for Sport — the first fresh or plant-based foods to receive the designation. The products deliver 19g of complete protein with less fat and no cholesterol, and will appear in NSF’s certified listings and app.

The company will be presenting Harvest Bark concepts that showcase how indulgent treats can be made better-for-you while delivering bold visual appeal.

Organic Valley is expanding its oat portfolio with the launch of Original and Creamy Oat Beverages made with ethically sourced organic oats. Free from gums, seed oils and artificial colors, these beverages are designed for coffee, cereal, baking and more.

Calbee, Inc. has taken a majority stake in Hodo, the Oakland-based tofu innovator, as part of its “Change 2025” plan to expand in the US and strengthen its Food and Health business. Sagamiya Foods also invested, supporting Hodo’s mission to deliver high-quality, sustainable plant proteins to health-conscious consumers.

Formulators are turning to hydrocolloids and enzymes to solve texture and stability challenges in plant-based dairy, meat and beverage applications.

Plant-based formulation starts with the right foundation, and nut and seed milks are delivering both function and flavor across categories. This infographic breaks down today’s leading options to help product developers choose the best base for their next innovations.