Plant-based meat substitutes used to be confined to the aisles of health food stores and stands in farmers markets. However, with the explosion in discussions around the environmental and health consequences of eating meat, plant-based foods are growing in popularity on an international level.

In this episode of Plant-Based Revolution, Keith Seiz, with the California Walnut Commission, explores the next generation of plant-forward foods. The California Walnut Commission represents the California walnut industry, made up of nearly one hundred handlers and over forty-five hundred growers. Seiz works with food and beverage manufacturers on how to incorporate the latest walnut applications including plant-based meat alternatives. 

“The industry and consumers are changing in how they perceive what they want out of plant-based foods, the next generation of products that come out and what's going to be important to consumers,” says Seiz.

“In this generation we are seeing a lot of products that are mimicking meat,” adds Seiz. The industry is going in the direction of clean labels and wants nutritious value in the protein that they eat. It is a natural evolution where more plant-based foods will be concentrating on ingredient listing and providing nutrition. 

Check out the podcast to learn more about consumer packaged goods looking for unique forms for protein, restaurant chefs in foodservice getting on board, and how walnuts will play a role in this emerging category.