Plant-based diets seemed to be all the rage in 2019, making it a hot topic among industry professionals trying to determine the best ways to market, sell and promote fruits and vegetables to consumers. Plant-based was front of mind for Whole Foods, the United Fresh Produce Association, the Produce Marketing Association and Produce for Better Health Foundation, among many other organizations and firms.
Oct. 22
Be the holiday plant-based destination with help from Frieda’s
By Cristin Shepard
Los Alamitos, Calif.-based Frieda’s is offering solutions for plant-based eating during the holiday season.
Frieda’s wants to be sure shoppers have the option to shop a variety of items, as 60% of people say they are more likely to include at least one plant-based main dish this year than in the past, according to a news release.
Oct. 21
2020 food trends predicted by Whole Foods Market
By Ashley Nickle
Fresh snacking, plant-based foods beyond soy and regenerative agriculture made the list of Whole Foods Market’s 2020 food trend predictions.
The company noted in a news release that the grab-and-go food category has expanded significantly and will continue to do so. Plant-based is an area in which there are more options than ever as companies get creative.
Other trends that could dovetail with produce include meat-plant blends and flours and sugars derived from produce — think cauliflower flour, reductions from fruit like pomegranates, coconuts and dates, and syrups made from sweet potato are a few examples Whole Foods gave.
Aug. 20
Chefs convene at Markon summit to focus on plant-forward dishes
By Amy Sowder
Salinas, Calif.-based Markon Cooperative Inc. gathered 26 chefs from its foodservice members and operators to focus on plant-based recipes at its fifth annual Chef Summit.
At the July summit, the chefs toured Brussels sprouts, mushrooms and mixed berries production areas, participated in roundtable discussions about the produce industry and trends, and spoke with suppliers and growers about produce innovation and new products, while working together to create new recipes and usage ideas.
June 5
Plant-based dips among United Fresh award finalists
By Ashley Nickle
Pleasant Prairie, Wis.-based Good Foods plans to feature its plant-based dips at the United Fresh Produce Association expo June 11-12. The dips are finalists for the United Fresh Innovation Awards in the Best New Vegetable Product category.
April 23
Have a Plant succeeds PBH’s Fruits & Veggies — More Matters
By Tom Karst
Have a Plant will succeed Fruits & Veggies — More Matters as the new consumer marketing message from the Produce for Better Health Foundation to promote fruit and vegetable consumption.
Fruits & Veggies — More Matters succeeded the 5-a-Day for Better Health campaign in 2007. The 5-a-Day program began in 1991, when PBH was founded as a national organization.
“We know that more and more consumers, regardless of whether they’re a millennial, or Gen Z — although that subset is very interested in the plant-forward movement — are looking to add plant-based products to their diets,” said Wendy Reinhardt Kapsak, president and CEO.
PBH’s message is aligned with the Dietary Guidelines for Americans, which endorses a plant-based dietary pattern for better health.
