A look at the events, issues, and
innovations shaping specialty food,
plus industry news, trends, and more.
&
trends
happenings
Plant-Based Brioche
Rises to the Top
Eight billion dollars in retail sales in 2022
is a noteworthy milestone for the plant-
based segment. While some segments saw
a dip—meat, dairy, and egg alternatives
dropped by 3 percent in unit sales last year,
according to a report from the Good Food
Institute, shoppers are still game to try new
innovations.
Concepts like Los Angeles-based La
Brea Bakery's plant-based brioche bun
made with "alternative ingredients," caters
to consumers' desire for better consistency,
texture, ingredients, and flavor in plant-based
foods. Chefs are likewise getting on board.
"They're embracing it in both plant-based
and traditional dishes, reinforcing that there
is a place on the table for a plant-based
bread," says Chris Prociv, chief commercial
officer—retail of La Brea Bakery. He adds,
"Our research and development team was
dedicated in their effort to ensure that the
La Brea Bakery plant-based brioche bun
embodies the same hallmark buttery flavor
and tender crumb of a traditional brioche.
This bread doesn't compromise taste, texture,
or our artisan promise."—Denise Shoukas
PHOTO: LA BREA BAKERY
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