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Plant-based innovation at Expo East 2018
New products feature fresh ways with vegetables, fruits, grains and legumes.
Cece's Veggie Co.
Sosland Publishing Company
Cece’s Veggie Co., Austin, Texas, unveiled Organic Butternut Shells & Cheez featuring shell-shaped noodles made from organic butternut squash with an organic dairy-free cheddar-style sauce.
Nancy's
Sosland Publishing Company
From Eugene, Ore.-based Springfield Creamery, Nancy's Probiotic Oatmilk Non-Dairy Yogurt debuted in plain, blueberry, strawberry hibiscus and vanilla flavors.
Natural Heaven
Sosland Publishing Company
Natural Heaven, Boca Raton, Fla., presented one-ingredient microwavable pasta noodles in spaghetti and lasagna shapes that are made from peach palm hearts. The products are paleo, vegan, keto-friendly and gluten-free with 25 calories per ½-cup serving and an al dente texture.
Snacklins
Sosland Publishing Company
Inspired by pork rinds, Snacklins puffed vegetable crisps from a Washington-based start-up contain only yuca, mushrooms, canola oil and seasonings. Flavors include barbecue, miso ginger and Old Bay seasoning.
Sweet PotaToasts
Sosland Publishing Company
Sweet PotaToasts from Los Angeles-based Vegolutionary Foods, the creators of the Caulipower frozen cauliflower pizza crust brand, are roasted sweet potato slices that may replace bread.
Vegan Rob's
Sosland Publishing Company
Vegan Rob’s, Sea Cliff, N.Y., previewed a new range of plant-based protein burritos featuring water lentils and algae in varieties such as shitake mushrooms, mashed cauliflower and ramen noodle.
Wundernuggets
Sosland Publishing Company
From Crafty Counter, Austin, Texas, Wundernuggets offer a better-for-you twist on traditional chicken nuggets. The plant-based Minty Lentil variety is made with lentils, chickpeas, cabbage, cauliflower and chia seeds.
Plant Based Pantry
Plant Based Pantry
Plant Based Pantry, Asheville, N.C., offers a line of vegan queso featuring a base of potatoes, carrots and onions, plus cashews, coconut milk and a touch of nutritional yeast for a cheesy flavor and texture. Varieties include nacho, green chili and spicy. Founder and chef Amy Herren honed the recipe in restaurants before recently packaging it for retail.
Health Warrior
Sosland Publishing Company
Health Warrior, the Richmond, Va.-based maker of Chia Bar, introduced its new Protein Mug Muffin range, featuring 12 grams of plant-based protein from ancient grains, nuts and seeds. Available in blueberry, banana nut and peanut butter chocolate chip varieties, the products are free of gluten, soy and dairy and feature sorghum flour, fava bean protein and pumpkin seed protein.
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