Natural Products Expo West 2026 Recap: Vegan RD Edition

Walking into Expo West feels like walking into the future of grocery stores. Thousands of brands set up their booths ready to share what products they've been working on for the last year or so. 

My goal this year was simple: find plant-based products I see as popular trends and things that stood out as either positive or negative for the plant-based space. Here's what I found doing just that. 

What is Natural Products Expo West?

Natural Product Expo West, also known as Expo West, is commonly referred to as "The Big Bowl" of food events. It is one of the largest food events in North America, and it's held annually right next door in Anaheim, California. This event draws an audience of over 60,000 attendees from all around the world.

Expo West is where thousands of brands present their products and where new brands make their biggest debut. It's an ideal place to discover emerging trends and help predict what the consumer packaged goods industry might look like throughout the year. 

Upon arriving at Expo this year, it was evident that the US political MAHA environment is greatly impacting food trends. Aside from beef tallow, there are many exciting trends and plant-based products that fit into plant-based eating.

Three Major Plant-Based Trends 

After tasting hundreds of samples throughout the week and exploring nine different halls with various options, these are some of the biggest trends that caught my attention as a vegan registered dietitian. 

Next-Gen Plant Foods

1. Non-dairy options are making a comeback. I see the usual suspects like oat and soy milk, but other more niche options are emerging, such as macadamia, corn (Maizly), pistachio, pecan, and even non-dairy premixed coffee and tea drinks like those from Narra.
   
   Brands seem focused on enhancing and simplifying their current non-dairy lines while minimizing ingredients to meet consumer demand.
   
   I am surprised by the number of choices, especially given the MAHA push for whole milk. There are very few booths promoting whole milk and dairy-based brands like Organic Valley, are dipping into options like oat milk creamers. 
   
2. A smaller trend I appreciate is the emphasis on native plants. There is a stronger focus on sustainable and regenerative farming, which native plants support well. Additionally, there appears to be a wish to return to small-scale farming. This year, booths are highlighting
   • Yaupon: A native North American holly plant used to make a naturally caffeinated tea that has gained interest as a local alternative to traditional tea and coffee. CatSpring Yaupon and Yaupon Brothers were both in Tuesday's Organic Marketplace.
   • Lemna: Also called duckweed, is a tiny aquatic plant that grows quickly and is high in protein. Flax 4 Life uses Lemna as an egg replacement in their vegan muffins.
   • Damiana: A shrub native to parts of Mexico and the southern United States, used in herbal teas by Numi for its aromatic flavor and relaxing and unwinding
3. A new wave of plant proteins is emerging. While tofu, tempeh, lentils, and everyday beans are common sources, the faba bean is now gaining popularity in mainstream markets. This year, several products used faba bean instead of pea protein, like One Degree Protein Granola with 10 grams of protein.
   
   I also anticipate increased use of more non-mainstream beans. The brand Simpli offered an all-vegan bean salad featuring gigante beans, which are not only an excellent plant-based protein but also rich in iron.
   
   Not only a new generation of plant proteins, but also a huge push to add protein to products. This year, there is protein in everything from protein water, oatmeal (Purley Elizabeth Protein), granola, chips, popcorn, and even a protein seasoning line from Simply Organic. Notable vegan brands like Violife have also added protein to their cheese, upping it from 0 to 2 grams.

Functional & Adaptogenic Ingredients

Functional ingredients show up at Expo West every year, but hydration stood out this time. Brands pushed electrolyte products in many forms, especially single-serve packets. I also saw a wave of non-alcoholic drinks that lean on herbs and functional ingredients instead of alcohol.

Mushrooms appeared across categories, from beverages to snacks, with brands highlighting their functional benefits.

• Electrolytes and hydration packets: These appeared everywhere, especially the portable hydration packets. Brands like Nello, Sprout Living, Karma, Bloom, True Sea Moss, and Dry Water all continue to frame hydration as part of daily wellness rather than something only for athletes. Many formulas now include added minerals, coconut water, or fruit flavors to make regular hydration easier while leaving out artificial sweeteners.
  
• Mushrooms appeared throughout the show floor in every hall. Brands featured varieties like chaga, lion's mane, and reishi in products like coffee, functional drinks, and savory snacks, including jerky from Pan's and Muskee Musky. Additionally, brands like Two River Mushroom Broth are also focusing on the popularity of adaptogens and cognitive support, offering a simple way to incorporate functional ingredients into everyday foods.
  
• Creatine also made a noticeable appearance in multiple formats. Brands offered it as powders (Orgain)and gummies (Bloom), and even as a stirred-into-dairy yogurt, making it easier for everyday consumers, not just athletes, to include in their daily routines.

Sustainability & Ethics

Many brands highlighted regenerative agriculture and shared how they are working with local farmers to support soil health and more long term growing practices. A notable feature in this category is Forkland Organic Fries.

Several companies also aimed to reduce waste by turning unusable or unsellable goods into new products rather than discarding them. While Oolie is not a vegan product, they show a good example of turning unusable eggs into a dairy-free egg-based yogurt.

These efforts reflect the increasing consumer interest in food processing and the supply chain. While regenerative agriculture lacks universal standards, causing brands to interpret it differently, it remains a top consideration for consumers seeking more Earth-friendly practices. 

2026 Most Interesting Products 

Walking through the halls, I was searching not only for new plant-based products but also for those that offer nutritional value or, if lacking certain nutrients, present a unique option within plant-based foods. 

I was going to do my top five, but I can't narrow it down that far. These are my Rhyan Pick of Expo West 2026, tested, tried, and so dang good.

Plant Proteins & Non-Dairy Alternatives

• Lentilful: Ready-to-eat lentils that help make hitting protein and fiber goals quick and easy. Lentils are a staple in plant-based eating, but cooking them can be frustrating and time-consuming, and these cups make it easier. 
• Mamame: Innovative soy-free tempeh made from black beans, transformed into a crunchy tempeh chip with 10g protein per serving. 
• Jinka Calamari: Plant-based calamari with surprising texture and flavor that wasn't too fishy, and something I haven't seen before. Easy to make in an air fryer, but not in stores quite yet. 
• Shire's Dairy-Free Ravioli: One of the best raviolis I've had. There is so much flavor, and I asked way too many times after eating it if it was dairy free, so good. I can't wait to have this at home.
• Hodo Chili Crisp Tofu: INCREDIBLE. This is the kind of tofu I want to give to peopel who say they don't like tofu. The flavor is incredible, not too spicy, and can really elevate a dish. Plus, it's preseasoned and pre-pressed, so no extra work!

Functional & Fermented Foods

• Humm Nitro: a creamy kombucha that tastes like a creamsicle with gut health benefits from probiotics and prebiotics? SOLD. This was so creamy, I had to triple confirm it did not contain dairy, and it doesn't. 
• Wild Brine: Fermented Chickpea Salad: is tangy, savory, and full of probiotics, this salad adds depth to plant-based meals and can be used in so many different ways, great for closing the fiber gap and fermented for extra gut benefits.

 Innovative Snacks & Bakery

• Siete Sourdough Style Gluten-Free Tortillas are incredibly soft and taste just like traditional flour tortillas, which was a pleasant surprise. They are not currently available in stores as of now, but they announced their upcoming release at Expo West.
• Snack'in For You Cauliflower Puffs: Hatch Green Chile flavor was my favorite, with a little spice and a perfect crunchy texture for a veggie puff. They have 4 grams of protein per serving, too! 

 Plant-Based Convenience & Snacks

• GoodSAM Chocolate Covered Macadamia Nuts: One of my favorite sweet treats from Expo West this year, macadamia nuts have countless benefits and chocolate covered is the perfect way to enjoy them in a simple way. 
• Just Date Chocolate Chips: The best chocolate chips I've had, and I could not believe these were dairy-free with only 5 grams of sugar (no added sugar)!
• Crackd: a UK-based scrambled vegan egg that will be coming to the US soon. The flavor was egg-like and fluffy, one of the best egg textures I've seen. They also have a frozen breakfast bowl with egg, hashbrowns, and bacon coming soon too!

Challenges in the Plant Based Space

While the mainstream media suggests that plant-based food is slowing down. Expo West 2026 told a different story. Some products are seemingly less popular, but there are also significant areas for growth, especially in non-dairy milk, legumes, and functional plant-based ingredients. 

Some of the biggest challenges are animal-based fats like beef tallow, leading to misconceptions and misinformation about seed oils, which have been shown to be heart-healthy. There are numerous booths with beef tallow, I'm seeing chips, veggie straws, and even multiple different types of French fries. Steak n Shake brought a food truck to serve their new beef tallow fries. Brands like Marianne's are even branching into beef tallow to capitalize on the fad. 

Not only is this a challenge for plant-based fats, but also for vegan consumers who need to read labels even more closely now because beef tallow might be hiding.

What We're Learning from Expo West 2026

Expo West 2026 showed that plant-based products continue to grow, but brands still face challenges and opportunities. Consumers want more protein, functional benefits, fewer ingredients, and innovative flavors. They're also more focused on sustainability and regenerative practices.

There's also a clear opportunity for brands to work more closely with dietitians to translate nutrition benefits into clear, accurate nutrition communications and to meet evolving consumer demands without fear-mongering or misleading marketing.