National Restaurant Association Show: Plant-Based FABI Awards and Some Personal Favorites
This was my fourth year of having the pleasure of being able to attend the National Restaurant Association Show as a press guest and as usual, it did not disappoint. I just went for two of the four days as I started feeling a little under the weather (and, oh, perhaps all the vegan food samples I could not resist may have contributed to this) and I decided that 40,000 steps around Chicago’s McCormick Place was enough. Honestly, I was a little nervous about going to this year’s show with so much in flux and so many financial difficulties being felt by the hospitality segment that it would seem like a sad and small show but I didn’t need to worry. It was as big and impressive as ever. Make no mistake, though, that with so many uncertainties and so much chaos, it is more important than ever to throw your support to the ethical brands and businesses that are trying to stay afloat in these rough waters. From food producers large and small to independent restaurants, let’s remember to show them a little love.
At this year’s show, I was excited to check out the following brands that won the NRAS’s Food and Beverage Awards (FABI) for 2025, chosen by nine judges from throughout the U.S. food industry.
Daiya Foods: Oat Cream Blend Mozzarella Shreds
Daiya’s booth never fails to impress: It is bright, cheerful and full of warm, tasty samples. We literally saw it as soon as we got off the escalator. One thing that makes me feel respect for the brand is they are always honing and improving their products. Their new Oat Cream Blend Mozzarella Shreds, which we enjoyed on the pizza they were sampling, is one such example. This is not just vegan love here: This product was chosen by a bunch of foodie omnivores for a FABI award. It has great flavor and texture.
Fable Food: Pulled Shiitake Mushrooms
Probably my favorite food offered at the show, Fable Food shredded shiitake mushroom stems offered as the BBQ classic burnt ends was so savory and delicious. Often shiitake stems are discarded because they are tougher, but that texture offers the perfect opportunity for making a meaty, chewy product without common allergens. I can see this really taking off at restaurants because the unseasoned base product is perfect for adding flavor and a nice sear.
Worthington/Heritage Health Food: Pepperoni Slices
It’s so cool to see a classic brand remain relevant and continue innovating. Worthington is part of the small pack of old school brands we herbivores of the early days could rely on at cookouts and for quick, convenient meals. The new award-winning Pepperoni Slices are zesty and calling out for a pizza crust or calzone. With 15 grams of plant protein and almost 45 percent less sodium than their processed meat counterparts, this is a great product for diners looking to make healthier choices.
MyForest Foods: MyBacon
There is no shortage of vegan bacon these days, but an oyster mushroom-based one like this, which manages to have all that well-balanced smoky-sweet flavor and a fabulous texture without being greasy is definitely a treat. I can see this being popular on menus and in households as mushrooms continue to take over the world spore by spore. (They can’t do any worse than we have.)
No Meat Factory: Jalapeno and Cheese-Stuffed Chicken Meatballs
Hey, hey, we’re in the fun food section! I can see why these tasty little spheres won a show award but I loved the crispy cauliflower nuggets they were sampling just as much. I hope these end up selling retail because I can see them being popular. Super good!
Nats Rawline: Exotic Mousse
I have to admit, I did not try the mousse because it was not being sampled when I was at their booth — their cake was, though, and it was creamy and delicious — and even if they had it, I was so full from everything. This Belgium-based company is a certified B Corp and produces raw, beautiful desserts centered around dates, almonds, coconut and fruits.
And now I am just going to take you on a little detour with some of my highlights of the show beyond the FABI awards. In no particular order, these all made a special impression this year:
Similar to the Slim Jim meat sticks, these new peppery, zesty, snappy plant-powered snacks are a fun little indulgence and skip down memory lane. Can’t wait to see them in convenience stores and grocers. This was (I believe?) pepperoni and a teriyaki flavor will be released soon as well.
I love their tea blends, which includes four exquisite matcha varieties that manage to not be grassy in flavor. Their bold but balanced organic teas are just calling out for a chair with a fluffy cushion, a good book and a rainy day.
Kültee Kaviar by Zentis
These bright, juicy little boba pops of flavor in a thin, seaweed-derived, neutral-tasting skin that is not at all gummy or chewy, just delightful.
I have seen Crafty Counter’s WunderEggs for a while but this was their first time at the show. They demoed the product, which is completely animal-free, of course, in hard boiled, deviled and egg salad forms. I am still blown away by the verisimilitude.
It was fun to see the new innovation at Milkadamia with their Oat Milk Sheets, which will be a simple, eco-friendly and thrifty way to make your own alternative milk at home without a machine: Just pop a sheet in a blender with some water, blend and you’re done. This is not on the market at retail yet but it will be later this year.
The Pistachio Coffee, available in both uncaffeinated and caffeinated forms, is simply roasted Turkish pistachios, organic coconut milk powder and monk fruit extract and it’s so creamy and rich. Even if you’re not a coffee fan, as I am not, you will probably like this, and if you are, it’s a great option to bring into your rotation.
I was never a fish-eater, even as an omnivore but this plant-based salmon, which flakes and tastes like a salmon filet, is a marvel. My friend, who reluctantly gave up salmon when she went vegan, is a huge fan and I will take her word for it.
It was my first time getting to try Fabalish’s array of rich, flavorful and perfectly creamy dips, from their signature mayo to Chili Crisp Ranch, and I was glad for the opportunity. Wow, vegan options just keep getting better and better.
This Sweden-based brand is not new to the United States or the show, but I always have to acknowledge their fabulous milk bar, showing us what is possible with Oatly, and this year, they had cereal as well.
These guys really nailed the flavor and texture profile for steak, and it was great to see that it’s being well-received in the hospitality world for plant-based meats that transition well to omni restaurants. YUM.
Oh, yes, this Whole Cut Salmon isn’t made from a dead animal, doesn’t have mercury or microplastics, and is made with simple, plant ingredients (no soy or gluten!), but looks, tastes and flakes just like salmon. It is remarkable.
This was my first time checking out the Greece-based Green Vie Cheeses and I loved ‘em! I think if it’s popular in Europe, as the brand is, it must be good because they do not play when it comes to cheese. The grated parveggio was fabulous.
It is always fun to see the Prime Roots booth and their koji-based vegan meats in a deli counter setting. I have never had anything by them that I don’t love. Enjoying a classic Dagwood sandwich featuring their products is not something one gets to experience every day as a vegan, but thanks to their turkey, ham and salami slices, it is all possible again.
Can’t wait for next year!
Marla Rose is cofounder of VeganStreet.com.
