Greenleaf Foodservice Newsroom
Pizza My Heart Expands Vegan Menu With Field Roast’s Plant-Based Pepperoni
The California chain will give away slices of its Big Sur Vegan or Plant-Based Pepperoni pizzas for Earth Day on April 22.
Just Egg Sells the Vegan Equivalent of 100 Million Eggs in 3 Years
Eat Just has secured $200 million in new funding to continue the forward momentum of its JUST Egg products, which just hit another sales milestone.
Field Roast and Roy Choi Bring First-Ever Plant-Based Kogi Dog to Los Angeles
Choi is the first chef to feature Field Roast’s latest innovation—the Signature Stadium Dog—on his world-famous Kogi BBQ food truck menu
Canada’s Pizza Nova puts plant-based pepperoni pies on permanent menu
Toronto-based chain has partnered with Field Roast Grain Meat Co to offer the plant-based pepperoni at all locations.
Lightlife Calls On Impossible And Beyond To Make Cleaner Plant-Based Food
Lightlife Foods announced a new “Clean Break” campaign today to highlight the latest version of their plant-based burger—a vegan patty reformulated to have just eleven ingredients.
A Kentucky Fried Miracle: Plant-Based KFC is Here to Stay in Canada
Colonel Sanders is famous for making the world’s best tasting chicken. Born from his desire to share these legendary flavours with everyone, KFC Canada announced today that Plant-Based KFC sandwiches will be available permanently coast-to-coast beginning August 10.
Lightlife® Launches Next-Generation Lightlife Burger at All Harvey’s Restaurants Across Canada
First-of-its-kind Plant-Based Burger now made with fewer, simpler ingredients debuts on Harvey’s cross-country ‘RV tour’ thanking frontline workers.
Lightlife® Reinvents Plant-Based Protein Line with Simpler Ingredients and New Look
Plant-based leader introduces full redesign and reformulation to tap into unmet consumer demand space.
Transparency In Branded Entertainment
Field Roast, the makers of artisanal plant-based meats and cheeses, teamed up with Bon Appétit and Roy Choi to share three stories of trailblazing chefs whose inventive menus are driven by their heritage and love for regionally inspired ingredients and bold flavors.