Demand for plant-based food has ‘exploded’ in recent years, with a third of Brits reportedly now looking to go vegan. For chefs this means it is crucial to offer plant-based options on their menus or risk being left behind.

Plant Based World Expo will feature over 150 exhibitors, from household names to start-ups, who will display their latest innovations as well as their tried and tested favourites.

Alongside exhibitors the event offers a range of interactive show features such as a seminar programme to give attendees advice and a culinary theatre to allow people to sample the food on display.

Biggest trends to look out for:

Whole cuts

Plant-based whole cuts which can replace meat in the centre of the plate, including substitutes for steak, chicken breasts, and salmon fillets, are rising in popularity as flexitarians and newly converted plant-based eaters look to replicate the experience of eating meat.

For chefs looking to discover the most cutting-edge whole cut alternatives, the coveted Plant-Based Taste Awards will crown the winner of brand new Best Whole Cut Meat Product category live at the show.

Indulgent Confectionary

Plant-based and vegan confectionary used to be restricted to dark chocolate, mostly over 70% and with a distinct bitter taste.

However, in recent months, innovation has exploded the plant-based confectionary category far beyond this, with a variety of indulgent ‘milky’ chocolates, snacks, and baked goods, including specialty pastries, bursting onto the scene.

Premiumisation

So far, the plant-based industry has focussed on mass-market appeal, but the premiumisation of the plant-based offering is starting to emerge to appeal to a more affluent market. For example, premium cheese offerings from companies like Les Nouveaux Affineurs, are replicating the more upmarket cheese experience.

For further information, or to register for a free pass to attend, visit http://www.plantbasedworldeurope.com/.